How to ask for casserole? How to cook rice in a casserole

How to make casserole rice?

1。Raw material. Rice, Cantonese bacon, sausage, sausage (i.e. sausage made with meat and liver), duck leg, ham or cloud leg slices, chives.

2。Preparation and production.

Cooking rice in a casserole has a little more water than cooking rice in a rice cooker; When the fire is high, it is immediately reduced to a simmer after boiling;

And at this time, put the lap-mei code into the pot (the lap-mei washes off the slick oil, and there is no need to cut it first); In this way, a little water floating on the rice noodles can moisten the dry and hard cured meat;

The fat and aromatic flavor of lap-mei can also be well exerted and infiltrate into the rice, adding aroma.

The key at this point is not to leave the area around the stove.

In the faintest heat; Turn the casserole from time to time to simmer the rice evenly without sticking to the bottom;

In short, hold on for half an hour at most, and the meal will be ready for fire :)

When the meal is ready, sprinkle in the chopped chives;

Take out the cured meat, cut them into thin slices and drizzle the Maggi soy sauce over the casserole.

After putting the rice in a bowl, you can stack the cut cured meat.

Ingredients: Boneless chicken thighs, shiitake mushrooms (fresh or dried), green vegetables (any kind of green vegetables will do), ginger slices, garlic, chili, white rice, sesame oil.

Chicken marinade: soy sauce, cooking wine, sesame oil, a pinch of sugar, garlic.

Preparation: Cut the chicken thighs into cubes and marinate them in soy sauce, cooking wine, sesame oil, a pinch of sugar and garlic for an hour. After the water boils, put the greens into the pot and blanch them (don't blanch them for too long), that is, when the greens start to turn greener (about a few seconds), you can pick them up immediately.

Cool down immediately (change the water several times until the water temperature becomes colder.) ）

Mix the sauce in advance: the ratio of cooking wine, soy sauce, and sugar is. Soak the whole shiitake mushroom until soft, cut it into two or three slices, and mix it with about 2 3 tablespoons of the sauce you have just mixed to season and set aside.

Pour sesame oil into the hot pot, slowly stir the ginger slices over medium-low heat, and do not use high heat to fragrant! Because it will burst out the bitter taste of the ginger slices (remember), if you don't have sesame oil, you can use stir-fried vegetable oil, but sesame oil is more fragrant). When the ginger slices are slightly dry, put the flattened garlic into the pot and stir-fry, at this time the fire can be turned on at one point, and if you like to eat spicy, you can add chili peppers to stir-fry together.

After the ginger and garlic are stir-fried until fragrant, then put the chicken in the pan and fry it. When the chicken changes color, pour the sauce into a pan and bring to a boil. After boiling, about 1 2 minutes later, you can remove from the pot and set aside (don't cook the meat until the meat is cooked!).

Because it will have to be put into a casserole and simmer later).

Wash the rice and put it in a casserole, add a little cooking oil and stir well. Add equal parts of water and start boiling. While cooking, stir the rice with chopsticks until the water is halfway boiled, and turn the heat to low and cover the pot.

After a few minutes, the water will boil to about 8 minutes dry, then remove the lid and add the chicken. Boil the water until it is about 8 minutes dry, then open the lid and add the chicken and shiitake mushrooms, then cover the pot and simmer for 10 minutes (the chicken soup will be used later).

After 10 minutes, open the lid and add the greens and eggs, cover the pot and simmer for 5 minutes. When the eggs are boiled into a "sugar egg", you can pour the chicken juice into the casserole, turn the heat into a high heat, and turn off the heat in about a few tens of seconds!

Casserole tomato stew rice preparation.

Ingredients: 150 grams of rice, 2 Cantonese sausages.

Excipients: 1 egg, appropriate amount of oyster sauce, 4 cabbage sums, appropriate amount of light soy sauce, a little sugar.

1. Wash the rice and soak it in water for 1 hour.

2. Take a casserole, brush a thin layer of lard on the bottom of the pot, and pour in the soaked rice and water.

3. Cover the casserole directly and bring to a boil over high heat, turn to low heat and continue to simmer.

4. Mix light soy sauce, oyster sauce, boiled water and a little sugar to make a sauce.

5. Simmer in the casserole for about seven or eight minutes, you can't see the water on the surface of the rice, but there are bubbling, then sprinkle with ginger shreds, spread the cut sausage on the surface of the rice, beat the eggs, cover the lid again and simmer for five or six minutes, turn off the heat, do not open the lid, and continue to simmer with residual temperature.

6. Open the lid of the stewed rice, put it into the choy sum, pour the sauce, mix well and serve.

1. After buying the casserole home, clean it with Qinglun banquet water, and then put a basin of water to soak the casserole in water for a day or two.

2. Wash the rice, put it in a casserole, add water to cover the rice, insert it into the middle finger measurement, and submerge the first line of the fingertip of the middle finger with the rice as the plane.

3. After boiling the rice on high heat, turn it to medium heat, observe during the period, and change it to low heat when the water is bubbling between the rice.

4. Be sure to cover the pot lid when cooking, pay attention to observe not to burn dry during the period, smell the fragrance of rice, and see the bubbles between the rice for 3 minutes, then turn off the wax stove, and then simmer for about 10 minutes, and the rice will be fine.

1. Ingredients: 250g of rice, 150g of fresh meat, 50g of cabbage, 10g of green onion, ginger and garlic, 100g of rapeseed oil, 10g of soybean oil and balsamic vinegar, appropriate amount of salt.

2. Boiled rice: Wash the rice and put it in a casserole, pour in appropriate water, and bring to a boil over high heat.

3. Strain rice: When the rice is cooked to 8 minutes over a fierce fire, strain the rice soup with a strainer and set aside.

4. Stir-fry: Cut the prepared fresh meat into shreds, heat the oil to 8 oil temperature, add shredded meat and stir-fry until white, add green onions, ginger and garlic, balsamic vinegar, soybean oil, put in the washed cabbage and stir-fry until it is 5 minutes cooked, put it on a plate and set aside.

5. Steamed rice: Wash the casserole and wipe off the water of the canine potatoes, apply appropriate rapeseed oil on the edge of the pot (purpose: to make the pot very crispy), put in the filtered rice, and add the fried shredded meat and cabbage. Steam on medium heat for 5 minutes, turn to low heat and steam for 15 minutes.

Cook rice in a casserole:

1. After buying the casserole home, clean it with water, and then put a basin of water to soak the casserole in water for a day or two.

2. When cooking rice, first boil the water in a casserole, and then put the washed rice into the casserole to boil, before the rice is put into the pot and the water is boiled, you need to stir twice with a spatula or spoon, and turn off the fire after the water is boiled, about 15-20.

3. After turning off the heat, you have to wait for about five minutes, and then open the lid, and let the rice simmer in the pot for a while.