The basmati rice is quickly washed and soaked in water for 30 minutes. The ratio of water to rice is 1:1. The general recipe ratio is 1.5 water per meter. My experience is that the rice 1 water is more than 1.5.
The potatoes are peeled and cut into small pieces, and the blisters will wash away the starch.
Cantonese-style bacon is washed with warm water and cut into thin slices for use. You can also put a wide-style sausage, in short, with my mood, my family just has ready-made bacon to use it.
After soaking the rice, put the water together in a casserole that can be dried. Turn on the fire and turn it to a small fire. If you use ordinary rice, you can put a few drops of sesame oil in the water. At the same time of cooking, you can put some rice, mushrooms and rapeseed on the potatoes and bacon. You can fry the potatoes with a little oil. First, stir the potatoes to make the potatoes change color. This step can be omitted, but I feel that the ingredients will be better.
When the rice in the pot turns to a small fire, there is still water in the shabu-shabu, and the fried ingredients are placed on the surface of the rice. Take a little bit of vegetable oil and simmer evenly around the wall of the pot, so that the last pot of casserole will have a fragrant casserole.
At this time, make sauce, add a little oil to the wok, add steamed onion, soy sauce, steamed fish and soy sauce, and simmered oil. If you like the color, you can add a few drops of soy sauce, sugar, a little water, so that the clams The sauce of the rice is adjusted, simple and delicious, no need to put salt, because the bacon sausage and the sauce itself are already salty.
The rice steamed to a little sizzling sound. If you can't hear it, you can use a spoon to lightly turn the bottom of the pot. A yellow casserole indicates that the heat can be used. After the fire is turned off, the prepared sauce is poured on the rice, and the pot is fragrant. Bacon and potato casserole are ready, sprinkled with shallots and small red peppers. Enjoy the delicious!