Recipe: Lamb clam rice

Home Cooking Recipe: Lamb clam rice



  1. Apply a thin layer of oil to the bottom of the sand and place the washed rice and water in a casserole for more than an hour. The ratio of rice to water is roughly 1:1.5, that is, the water does not exceed 1.5 cm. Put the index finger into the rice water, as long as the water exceeds the first joint of the index finger.

  2. The sausage is soaked in clean water for five minutes, and the slice is taken out for use.

  3. Add a little oil to the soaked rice and mix well.

  4. Put the casserole on the fire, cover it, first boil it with a big fire, turn it to a small fire immediately, and cook the rice until it is ripe.

  5. Wait for the water to be almost in the rice. When the honeycomb is present, stir it with chopsticks (to avoid the bottom), then put the bacon/ginger and then take an egg.

  6. After closing the lid, continue to cook for about 5 minutes, turn off the heat, do not open the lid, cover the lid and so on for about 15 minutes. The scent will remain in the sputum, and you must not open the cover in the middle.

  7. Use the waiting 15 minutes to scald the vegetables and remove them.

  8. Half a spoonful of soy sauce, 1 spoonful of soy sauce, 1 spoonful of savory savory juice, a few drops of sesame sesame oil, and half a spoonful of white sugar

  9. After the meal is ready, open the lid, pour the sauce on the steamed clam pot, put on the hot rapeseed, and you can eat it.


With the recipe, it is right to replace the sand pot with a cast iron pot.

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