Bacon Claypot Rice
Overview
Super detailed sharing of the process of making bacon clay pot rice for one person😆😆😆
Tags
Ingredients
Steps
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105g of dry rice.
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After washing, it became 131g.
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Coat a clay pot with cooking oil. (The pot is 19cm and has a capacity of 2 people, but I made it for 1 person😆)
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Add 165g of water (water-to-rice ratio is 1:1.5), and the rice must be soaked for one hour.
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Mix 14g of Lee Kum Kee low-salt light soy sauce, 5g of oyster sauce, 2g of sugar, 10g of cold boiled water and a little sesame oil to make a sauce.
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Place a pot holder on the stove, bring to a boil over medium-low heat, then turn to low heat, turn off the heat after 6 and a half minutes, and open the surface without water (it feels a bit late to turn off the heat) (reminder: next time, turn off the heat at 5 minutes and 30 seconds or open the lid to take a look).
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Place bacon slices, shredded ginger, and blanched white jade mushrooms (I happen to have some at home😆😆).
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Pour a small spoonful of sesame oil along the edge of the pot.
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Pour half of the sauce over the rice and white mushrooms.
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Cover the lid, turn on the lowest heat, cook for 5 minutes, turn off the heat, do not open the lid, and simmer for 5 minutes.
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Add 5g tomato sauce to the remaining sauce and mix well.
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Add a few drops of oil and a little salt to the pot, boil the water and add the cabbage and snow peas until cooked.
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Open the lid of the pot, add the vegetables and pour the sauce over it.
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Put oil in the wok and fry a poached egg.
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Transfer the poached eggs into the pot, and the delicious bacon clay pot rice is ready😆😆.
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If you feel the eggs are raw, you can cover the lid and simmer for 30 seconds or extend the frying time.
