Look at each step carefully.
Steamed fish oyster sauce 30g, sugar one teaspoon, wine one tablespoon and more than half a tablespoon of water to mix evenly; steamed fish oyster sauce can be used ordinary soy sauce, you have good quality soy sauce on hand? Despite the use. 1 tablespoon of cooking wine, half a tablespoon of spirits, I usually use whiskey or Erguotou:) The following three materials are optional. If you have something at hand, it is better to add it. If you don't have it, you don't have to buy it specially: A few drops, a few drops of fish sauce, a small amount of chicken.
Add about 20g of oil, put in the pot and add the spices. After simmering the scent, remove the spices and pour in the sauce. Stir in the fire after the fire is over. Turn off the fire after about 30 seconds. carry out. After removing the spices, do not turn off the heat, keep the temperature inside the pot, and when pouring the sauce into the pot, it is best to hear the heat of 'squeaking'. [This is the weight of 2-3 times] The spices in the picture are dried tangerine peel, star anise, onion ginger and garlic. It is best not to omit the onion ginger garlic. If there is no other, it can make do.
The sausage is placed in the amount you like and cut into pieces;
Weigh 120-150g rice, soak for more than 1 hour after washing, remove and drain. It is recommended to use silk seedling rice or oil sticky rice. It is generally not suitable for northeast rice with short round and sticky. Be sure to weigh. Be sure to weigh. Be sure to weigh.
The dried rice is thinly coated with a layer of oil pot, add appropriate amount of water and some oil; because the amount of water absorbed by the rice is not the same. Even with the same type of rice, there are subtle differences in the amount of water absorbed by different brands in different regions. Long-grain rice generally releases 90% of the rice (the weight of the rice you soaked, soaked [before]), that is, 100g raw rice: 90g water. You can use 90% of the rice to make a meal, or it may be too soft. You need to do a few fine-tuning yourself to find out the proportion of rice and water that suits you. There is no particularly good solution. This step must be refueled + oiled. (The picture is lard)
Cover, fire the fire, turn to a small fire;
After a few minutes of low heat, open the lid and check the rice condition until you confirm that the rice has changed to the state of the figure, then add the sausage, cover the lid and then simmer the fire; because it took some time to take some photos, the water in the pot goes down. Some, it is not easy to see. But in the moment you open the cover, you will still see some water. After the rice in the pot enters this state, it means that you can join the sausage. Don't worry about opening the cover to let the heat run out, the impact is not that big.
Once you are ready, open the lid again and evenly pour in the sauce. If you like, you can put in an egg and adjust to the minimum fire. Cover the lid for 3-5 minutes and serve!
Hey, the state of the egg in the picture above is that I scored about 1 minute before the end, which can be used as a reference.
Give a close-up of a casserole. After you open it, how can you count it? Because the ingredients, equipment, and fire are not exactly the same, this is not a step to give a specific time. Need to listen to the sound + smell: the sound in the pot changed from the sound of boiling water in the boiling to the sound of 'squeaky' when cooking, which proved that the water in the pot was basically absorbed by the rice; the taste from the pot First of all, rice fragrant, then it will become a distinct sausage scent, and then slowly mixed with some coke, it will be OK.
Chicken chop, use soy sauce, cooking wine, white pepper, salt, oil, starch and ginger to hold it evenly; dry a small piece of shiitake mushrooms, simmer in the water, soak in the water; the pot is the same as before, put Treated rice and water, spread salt and salt, 1-2 minutes after boiling, add chicken mushrooms, garnish and cook until cooked;
Beef (loin/shoulder meat is good), sliced and marinated with oil, soy sauce, water, tender meat powder; rice, soak, casserole oil, rice and water to cook, when sausages are added to sausages Open the lid and spread the beef evenly; pour the sauce before the fire and add an egg yolk.
If you like to eat smooth beef, add starchy marinated beef. You can also check out this beef chopped rice in my recipe.
[Where is the pot to buy? What kind of good to buy? 】 I bought this pot at the vegetable market near my home. I have a few dollars, and I don’t feel bad when I use it. However, no one on the Internet is willing to sell such heavy, cheap and easy to break things. Naturally, I can't give a link... but you can find some directly from X Bao search '煲仔锅'. I have used a lot of cheap pottery pots of less than 20 bucks, whether it is a black casserole like 焖 jimmy rice, or a one-handed pot like me, can be used to make claypot rice, buy a bite you watch The pleasing pan will do. [Inadvertently burnt, can't wash! How to do? 】 A bowl of water, put it to the temperature you can tolerate after boiling, use a wire brush to brush hard. Very hurt the pot, generally can not be used a few times, but fortunately my pot is cheap:) [Can you use a larger casserole to do more people? 】 Yes, however, the large casserole is generally more expensive. If it is accidentally burnt, it is difficult to handle, and it is a pity to scrape the casserole/wash pot. [Can you use a rice cooker? 】 A very important factor that constitutes the flavor of claypot rice: Jiaoxiang, which needs to be exposed at a certain temperature. The rice cooker could not reach the required temperature because of the program setting, so it could not make the same taste. Some rice cookers have a claypot mode, but because the heating method is too wide, it is also [unable to make] a satisfactory taste. [Can cast iron pot/shabu pot be OK? 】 Not used is not clear. But I think these two pots should be able to do theoretically, but the insulation capacity is too strong, so it is not good to control the heat. It may be that after the fire is turned off, the rice will be burnt because of the heat of the pot... and when the shaving is done, the average person will be relatively rough, and it is not suitable for such expensive pots...
There are a lot of words, but the points that need attention are basically written out. If you have any questions, please read them carefully.