Autumn breeze, wax flavor. I have been living in Guangzhou for a long time, and I have always wanted to make a more traditional pot of rice, and these days I have bought enough materials and made it with great interest. The casserole pot I use is relatively large, and when you do it, you can reduce the amount relatively as needed.
By Floating Lake 【Official Certified Master of Bean Fruit Cuisine】
Cantonese sausages two
Cantonese bacon 1 piece
Salted egg yolk phoenix cup (choose) 1 piece
1 piece of ginger
Cooking oil to taste
1 scoop of oyster sauce
Light soy sauce two scoops
Shanghai Green 3 pcs
3 cups rice (approx. 480 g)
3 cups water (approx. 540 g)
1: Rinse the rice and soak it in water for half an hour.
2, when soaking rice, first wash the need for wax flavor, steam on the steamer for 15 minutes, steam more, actually not used up, sausages only used two. I used Cantonese bacon and sausages, as well as egg yolk phoenix cups. Phoenix Cup is made of a combination of salted egg yolks and raw materials for making sausages, and is processed according to the process of wax products. There is no phoenix cup, you can not use it, bacon and sausages are delicious enough.
3: Brush the bottom of the casserole and the surrounding area with a layer of oil evenly. The casserole I used is bigger, so next time I'll buy a smaller casserole to make it.
4: Put cold water and rice together in the pot. During the boiling process, in order to prevent the rice grains from sticking to the pan, from time to time use a shovel to shovel the bottom of the pot. I like to eat dry, so the ratio of rice to water is 1:1, that is, one cup of rice, the same amount of one glass of water. Steamed eggs also use this ratio, and the steamed custard is perfect and far away. ^_^
5: Put a small spoonful of cooked oil in the pot so that the rice grains are crystal clear.
6: After the water boils, the rice grains are tumbled in the pot, covered, that is, turned to a low heat to cook rice, the process is about 6 or 7 minutes.
7: Cut the bacon and sausage into thin slices and the ginger into fine pieces while waiting.
8: When the rice in the casserole has just been juiced, sprinkle some ginger on the rice first, quickly add the bacon slices, sausage slices and phoenix cups, leaving a place for green vegetables. Adding ginger grains is my personal taste, and those I don't like can be ignored. Tips: The heat of the casserole is a bit large, be careful not to burn your hands, maybe you can use the clip of the grilled steak to put the wax flavor.
9: Cover and continue to simmer rice over low heat. Oyster sauce is mixed with soy sauce and mixed into oyster sauce.
Turn off the heat after 10 or 5 minutes, do not open the lid, and let the remaining heat of the casserole dish simmer the rice for a while. The crispy pot of rice is also formed at this stage.
11. In this gap, we cook Shanghai Green Blanch for later. Tip: When blanching greens, put a few drops of oil and a small amount of salt to keep the greens green and flavorful.
12, when the time comes, open the lid of the pot, put in the blanched Shanghai Green, full of wax flavor.
13. A closer-up of the dinner table.
14: Pour two circles of oyster sauce sauce, mix and stir the pot rice, and you can eat it hot. The rice is crystal clear and salty, so don't forget to taste the fragrant and crispy pot at the bottom of the pot. It is said that Guangdong side calls the pot as rice charred, which is very good.
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