Food is not divided into levels, whether it is in the hotel or street food, as long as you like it is food. For those who love food, it is not just a taste enjoyment, but also a kind of spiritual enjoyment. Today I will share with my favorite food— cast iron pot version of quick-hand clay pot rice.So how to make cast iron pot version of quick-hand clay pot rice?Let’s take a look today.
How to Make Cast Iron Pot Version of Quick-hand Clay Pot Rice
After washing the rice, soak it in clean water for 30 minutes. This will increase the softness of the rice. In the process of soaking the rice, the sausage can be cut into pieces. Wash the broccoli and cook it for use.
Dry the washed enamel cast iron pan. Apply a layer of vegetable oil evenly on the inner wall and bottom of the pot. Put the soaked rice into the pot. Add an appropriate amount of water. The amount of water reaches two thirds of the first joint of the index finger. (Because of the special water lock design of the cast iron pan, the water consumption during the cooking process is very small. Therefore, the amount of water is one third less than that of the ordinary pan).
Use medium heat to burn. After boiling, turn to minimum heat and simmer for 5 minutes. After the rice in the pot has bubbled, open the lid. Spread the cut sausage evenly on the rice. Cover the pot again. Simmer for 10 minutes on minimum heat.After smelling the aroma of rice and sausage, open the lid. Pour a circle of cooking oil along the pot wall. Gently shake the pot (pay attention to prevent scalding) to allow the oil to fully penetrate the ingredients.
Put the prepared eggs into the pot at the same time. Cover the pot and continue to simmer for 5 minutes.After hearing the crackling sound in the pot, open the lid and pour the clay pot juice (or seafood soy sauce).Also put cooked broccoli. Then cover the pot and continue to simmer for 3 minutes.After turning off the heat, stay for 2 minutes and then open the lid.
Such delicious cast iron pot version of quick-hand clay pot rice is complete.