Cantonese Style Cured Meat Claypot Rice

Overview

Cantonese-style cured meat claypot rice is a famous Han dish that is full of color, flavor and flavor, and belongs to Cantonese cuisine. My sister and I used to love it when we were working in Guangzhou. After returning to the north, we actually forgot about it. It was my husband who reminded me that eating white rice every day was boring. Why not change the way? I thought of it and it was really popular when I made it. Now I share it with everyone. If you like me, please follow Sister Xin’s Food. WeChat ID: lamaxin2013 Public Account: xinjiemeish

Tags

• staple food
• home cooking
• cantonese style sausage
• egg
• light soy sauce
• oyster sauce
• rapeseed
• rice
• salad oil
• white sugar
• sesame oil

Ingredients

Steps

1. 1 Prepare the ingredients and blanch the rapeseed. If you like it crispy, blanch it for a shorter time. If you like it softer, blanch it for a longer time.

   

2. 2 Take a casserole and apply a thin layer of oil on the bottom of the pot.

   

3. 3 Wash the rice and pour in water. The ratio of rice to water is 1:2.5. If you like the rice to be crispy and chewy, you can choose the ratio of 1:1.5. Soak for 1 hour.

   

4. 4 Add half a spoonful of salad oil to the soaked rice.

   

5. 5 Cut sausage into slices.

   

6. 6 Put half of the sausages in the pot and arrange them evenly. Move the pot to the fire, bring to a boil over high heat and immediately turn to low heat, cover with a lid and simmer. Cook the rice until medium done.

   

7. 7 When the water in the pot is almost dry, put the sausage and blanched rapeseed on the surface of the rice, then break in 2 eggs and simmer for about 10 minutes until the eggs are cooked. How cooked the eggs should be depends on your personal taste.

   

8. 8 Sauce: 1 spoon of oyster sauce, 1 spoon of cold water, 2 spoons of light soy sauce, 0.5 spoon of sugar, 0.5 spoon of sesame oil. If you like sesame oil, you can also add half a spoon of sesame oil and stir evenly.

   

9. 9 When the rice has been stewed, keep it on low heat and turn it around in circles to heat the bottom of the pot evenly and avoid burning the pot.

   

10. 10 Uncover the stewed rice, pour the sauce over it, cover it and simmer over low heat for five minutes, then turn off the heat, do not open the cover, and continue to simmer with the cover on for 15 minutes.

    

11. 11 Picture of the finished product, you can eat it at home, mix it well and put it in a bowl.