Don't Want to Cook at Home? Master Chef Teaches You How to Make This Rice – Simple and Nutritious Pot Rice with One Braise in an Electric Rice Cooker
Don't want to cook at home? The master chef will teach you how to make this rice, a simple and nutritious pot rice with just one braise in an electric rice cooker. The children have been eating the same few dishes at home these days and are getting tired of them. This morning, I thought about making some delicious food for my children. Usually, I make rice and noodles in rotation, and the children are getting tired of it. During the holidays, I brought some cured pork back from my hometown, so I thought I'd make 'Cured Pork Rice' – with vegetables, meat, and fragrant rice. The method is very simple and quick to make in the morning, and you can pre-schedule it the night before, so it won't take up much time in the morning. You can eat three meals a day while cooking a meal. Let's take a look at it with together. It's very simple and delicious.
Cantonese Cured Pork Rice
By baby
Ingredients:
Long-grain fragrant rice 2 cups, Cantonese cured sausage 2 pieces, Cantonese cured pork belly 60g, white cabbage 1 head, light soy sauce 2 spoons, aged soy sauce 1/2 spoon, oyster sauce 2 spoons, white sugar 3g, sesame fragrance oil 5ml, green onion 1 tablespoon, water 1-2 cups
Cooking steps:
1. Prepare the ingredients
2. Wash and drain 2 cups of long-grain fragrant rice, then pour in a certain amount of water and soak for 1 hour or more
3. Cut the Cantonese cured sausage and pork belly into thin slices and steam them in a steamer for 10 minutes
4. Make the braised rice sauce: Pour oyster sauce, light soy sauce, aged soy sauce, white sugar and sesame fragrance oil into a bowl and stir well
5. Wash the cabbage and cut it in half diagonally
6. Then put it into a boiling pot, add a little salt and oil to blanch
7. After the rice is soaked, cover the pot and cook over high heat, then turn to low heat and simmer slowly
8. When the rice is cooked and the water is absorbed, add the steamed pork belly and sausage, cover the pot
9. Pour the sauce of the steamed sausage and pork belly along the edge of the pot
10. Then pour the prepared braised rice sauce on the edge of the pot
11. Open the pot and add the green vegetables
12. Sprinkle the remaining braised rice sauce evenly on the rice and cover the pot, turn off the fire and steam for 10 minutes
13. Open the pot cover and sprinkle with green onion
Cooking tips:
1. When selecting cured meats, first look at the color. Different manufacturers have pork belly with light and dark colors. The brighter the color, the more likely it is that it is dyed with food coloring. Secondly, check the meat texture. Consumers can press the pork belly with their fingers. The meat is dry, firm and elastic, and there is no obvious indentation after pressing. The best pork belly should have the characteristics of pork belly and a salty and fragrant taste. If the meat is gray, dull and lack luster, the fat is yellow and the meat is not elastic, and there is a sticky feeling, it is likely that the pork belly is rotten or substandard. 2. The smell is also important. If you smell a sour, rotten and foul odor, don't buy it. Generally, merchants are unwilling to cut open pork sausage to let consumers see. Consumers can use bamboo skewers or iron skewers to insert into the meat and take it out to smell. The fresher the product, the better the flavor, and the longer the storage time, the more serious the oxidation. So when purchasing, you should also check the production date.
Do you like to eat braised rice?
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