On a business trip to Shenzhen, Fei Ma went to the local vegetable market and brought back some sausage and bacon for me. In addition to the newly defeated guangkou casserole and the high-quality northeast New Rice sent by colleagues for tasting, the materials and tools for making an authentic casserole of cured meat and casserole rice are finally available. What is missing is only time and opportunity. So I took advantage of Fei’s mother’s business trip again, and the little girl went back with her grandmother to enjoy the snow (you know ~) in her hometown in the south. When I had nothing to do after work, I finally couldn’t bear (and saliva) to make a stewed rice. I just wanted to be familiar with the whole production process and the key points of the process. When I was skillful, I could serve my wife and daughter more perfectly. As a result, I accidentally succeeded. I reluctantly poured a cup of wine, served a plate of newly made spiced peanuts, and ate oily and glutinous rice. I poured and drank myself. I was full of sin and uneasiness (who believed it!)!
2 Cantonese sausages
135 grams of water
15g lard (refined)
15g vegetable oil
10 grams of soy sauce
15g oyster sauce
Step 1Wash the casserole, brush a layer of vegetable oil evenly on the inner wall, put the northeast rice into the casserole, add water to soak for about half an hour until the rice turns white, and crush it by hand (if it is fragrant rice, the soaking time should be longer, about 1 hour);
Step 2Boil the water in the pot, add a few drops of vegetable oil, wash the rape, blanch it for 20 seconds, and take it out for standby;
Step 3Add half a teaspoon (about 5g) of vegetable oil into the casserole, stir slightly, and then move it to the fire (use two pot racks to stack up, so that the bottom of the casserole is far away from the fire). Bring the casserole to a boil, wash the sausage, put it in and cover it;
Step 4Turn to low heat and simmer for about 10 minutes. When there is a slight scorch smell, open the lid of the pot and the water has been dried;
Step 5Take out the sausage, stir the drenching juice well, sprinkle evenly on the rice, slice the sausage, put in the small rape, beat in the egg in the middle, and pour the melted lard along the edge of the pot wall;
Step 6Cover and continue to cook until there is a beeping sound in the pot (indicating that there is a crack at the bottom). Then tilt the casserole and continue to cook with a small fire. When the same sound appears, turn the casserole slightly until the whole casserole rotates once and the side walls are all burnt once. Then stop the fire (about 5 minutes in total). Continue to cover and simmer for about 10 minutes.