Cast iron pot version of sausage pot rice. Reserved items on my home menu. It will be done once in a while. The photo is still a process map taken last time, and it is still in the drafts, no edits. ~ Haha, exposed me is a typical procrastination ^-^ The advantage of using a seafood pot (cast iron pot) to make sausages is that the top can be filled with your favorite materials, a layer full of enough to cover the bottom The white rice, a whole layer of casserole at the bottom of the pot, is very satisfying to eat! And as long as the good raw materials are prepared, it is quick and convenient to do, and only the fragrance has no fumes when operating.
The rice is washed and then soaked in water (outside the recipe) for 1 hour. Soak the rice and drain the water. Brush a thin layer of oil on the bottom of the pot and the wall, pour the rice, flatten the rice, add 450 grams of water, and cook.
Treat other ingredients while soaking rice. Sausage slices. Sliced mushrooms. Another pot of boiling water, add a little salt and a little oil after the water is opened, put the washed rapeseed heart into a hot to discoloration, quickly remove and drain. Take a small bowl and adjust the seasoning sauce of the rice.
Cook over the fire until it boils, turn to low heat for a while until the water is basically dry.
Spread the sliced sausage on the rice and continue to heat it for 3 minutes.
Open the lid and put in the mushroom slices, then cover the lid and simmer for 1 minute.
Break in two eggs and then lick for 1 minute.
Put in the braised heart of the rape in advance, then pour a little vegetable oil around the pot and continue to simmer for 1 minute.
Open the lid and evenly spread the prepared bowl of juice on the surface of the food.
Sprinkle with diced green onion, turn off the heat for a while, open the lid, and mix well to eat.
Turn up the pot on the bottom of the pot and eat more than addiction!