One-Pot Dish: Meat and Rice, Super Convenient! I've Been Eating It Three Times a Week.

The steamed buns, especially the sticky rice sheets, suddenly went viral online before the construction started.

At the beginning, Xiao Zhu was quite puzzled. Generally, sticky rice sheets areeaten in hot weatherso why would they be popular in early spring?

Until someone said those six words:Eat, time-consuming, labor-intensiveI suddenly realized that it was all because of boredom haha.

I often made them in that perioddishes that I don't usually makebut not sticky rice sheets, because I had made them before.

One of them was quitecharacteristic of Cantonese cuisineand the same amount of effort was required, but it didn't take much time, and it tasted super delicious~

I had received many messages in the background, so I supplemented this dish as an assignment to bring this food to the basic model.

The ‘bozhaifan’ in the pot is not a scary thing, referring to a small pot, the kind that's slightly smaller.

As one of the signature specialties of Guangzhou, bozhaifan has a veryunique and diverseway to integrate various foods into one pot.

Therefore, bozhaifan will change depending on the ingredients added, and the operation required will also be different, which is trulyvaried and diversealways making people unwilling to stop trying~

Today’s brought(la) is considered quiteclassic and simplesuitable for beginners to practice.

Regarding the key points, I will first explain some basics, such as temperature. Temperature is very important for bozhaifan, the key is to know how tocontrol the fire accurately

so I suggest you prepare all the ingredients before you start, so that you can observe and control the fire during the process. Next, let's take a look at the detailed operation.

First, let's watch the video tutorial.

*One small spoonful = 5ml, one large spoonful = 15ml*

Let's take a look at the detailed steps.

1. Wash the rice and soak it in water with a ratio of 1:1.5 for about 15 minutes.

2. Cut the sausage and bacon into slices and prepare them.

3. Next, let’s make the sauce: put rice vinegar, oyster sauce, sesame oil, sugar and water in a bowl and mix well.

4. Boil water in a pot, pour in a little oil, and blanch the small rapeseed leaves, then take them out and prepare them.

5. After washing the pot, smear a thin layer of oil on the bottom, and pour in the rice and water, cover with a lid, and bring to a boil over medium heat, cook until the rice is 6-7 mature.

*Here I used about 6 minutes*

6.Reduce the heat to small, add the sausage and bacon, cover with a lid and steam until cooked.

*Here it took about 4 minutes*

7. Beat an egg and pour a little oil along the rim of the pot.

8. Add small rapeseed leaves and ginger slices, cover with a lid and steam for 2 minutes.

9. Pour in the prepared sauce and steam for 1 minute, then sprinkle with chopped green onion.

‘Ding ding! The fragrant dried sausage bozhaifan is ready~

When opening the lid, it's like opening a treasure trove of aroma, the fragrant aroma of rice, the aroma of sausage and the aroma of crispy skin instantly spread out, making people drool.

The sausage and bacon’sfragrant oil seeped into every grain of riceand when you take a bite, it's both fragrant and smooth and elastic, massaging every taste bud in your mouth.

The final key is to use a spoon to scoop and dig along the rim, and the wholecrispy skinwill come out with a bang, it's crunchy and fragrant, which is amazing!

Someone said that falling in love with a city sometimes only needs one taste.

If that's the case, then bozhaifan is a taste that drifts throughGuangzhoustreets and alleys, restaurants and small shops, and the love of the city.

And this is like the hot dry noodles of Wuhan, which is equally hot and fragrant at the early morning time.Mountains and rivers are separated by thousands of miles, but we can still wish each other a healthy and happy life. Small Zhu reminds you:1. The time in the recipe needs to be adjusted according to your actual situation.

2. Don’t miss the key step of pouring oil to create the crispy skin!

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