The weather is getting colder, try these 3 "cooker"-style delicious foods, which are super fragrant and delicious, so that you won't get tired of eating them! Come and taste it!
1. [ Cantonese Sausage Claypot Rice ]
Making Ingredients: 2 cups of rice, 3 sausages, 1 egg, appropriate amount of vegetables, sauce: (3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, most half a spoon of salt, 1 teaspoon of sugar, 1 teaspoon of sesame oil) Appropriate amount of cold boiled water
Preparation method:
1. Prepare 2 small cups of rice, the amount of rice must be determined according to the size of the pot. Soak the water for 1-2 hours in advance; cut
2, Cantonese sausage into slices, and do not need to be cut very thin; put it in a bowl and set aside for use, and then cut a little shredded ginger for later use;
3, then mix a sauce, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, half a spoon of salt, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and add a small amount of cold boiled water to stir evenly;
4, brush a layer of cooking oil at the bottom of the casserole, and set aside for later use; The rice can be easily cut off, then put it in a casserole, add about 1.5 times of water, cover the pot, boil it over high heat and simmer at least heat. During this period, you should keep turning the bottom of the pot to make it heat evenly, otherwise the rice will be battered;
5. When it is cooked until 80 years old, the bottom of the pot will be bubbling;
6. Add the cut sausage, then put the shredded ginger in, beat an egg in the middle, and drizzle some cooking oil along the edge of the pot, so that the crispy crumbs can be cooked. Continue to simmer over low heat for about 8 minutes, and turn the bottom of the pot from time to time;
7. Boil boiling water in the milk pot, add appropriate amount of salt and cooking oil, and put small vegetables in and blanch it;
8. Take it out and put it in the pot, and finally pour the sauce on it. The super delicious sausage sauerkraut rice is ready;
2. [Sauerkraut stewed duck blood vermicelli]
making ingredients: 1 box of duck blood, 200 grams of vermicelli, 1 piece of tofu, 2 garlic, 2 slices of green onion, 2 dried chili, 2 spoons of light soy sauce, 1 spoon of salt 1 piece of ginger
How to make:
1. Prepare the required ingredients;
2. Cut garlic, green onion, ginger and dried pepper into small pieces;
3. Add less oil in the pot, put the tofu in and fry slowly over low heat until both sides are golden brown;
4. Leave the bottom oil in the pot, put the green onion, ginger, garlic, and dried peppers in and stir-fry to achieve aroma (at this time you can also add a spoonful of Pixian bean paste to stir-fry red The oil will be more fragrant);
5. Add the sauerkraut and stir-fry out the moisture, add salt, light soy sauce, and dark soy sauce and stir-fry evenly;
6. Add the fried tofu as well;
7. Add 1 bowl of water and a handful of soaked vermicelli to the casserole, and add other ingredients as well;
8. Finally, put the duck blood in; after boiling, turn to low heat and cook for about 10 minutes, and the delicious duck blood vermicelli is finished.
3. [White radish with cylindrical bones]
Making ingredients: 300 grams of cylindrical bones 1 white radish, 2 slices of ginger, 2 spoons of salt 1 spoon of balsamic vinegar
How to make:
1. Prepare the required ingredients;
2. Put the cylindrical bones in cold water, blanch the blood, skim the foam, remove the running water, rinse it several times after the running water;
3. Pour enough water into the pot, add 2 slices of ginger, and pour 1 spoon of balsamic vinegar;
4. Boil high on high heat and turn to low heat until the soup turns white, pour in white radish and continue to stew it in the pot;
5. Until all the ingredients are stewed, add salt before leaving the pot;
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