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What are the methods for making Guangdong-style braised sausage pot rice?
Guangdong-style braised sausage pot rice has its unique texture and flavor. Although we all know that only pure Guangdong-style braised sausage rice can be enjoyed in specific regions, if you understand the basic cooking methods, you can also make it at home. Take a look at the specific methods introduced below.
First, method
Ingredients: rice, Guangdong-style braised sausages (Huangshang Huang), green vegetables, eggs
Seasonings: one spoon of salad oil, half a spoon of soy sauce, one spoon of light soy sauce, one spoon of Meijie Shengjin sauce, half a spoon of sugar, a few drops of sesame oil
1, Coat the bottom of the clay pot with a thin layer of oil, and place the washed rice and water in the pot together, soaking for more than an hour. The ratio of rice to water is approximately 1
1.5, that is
2, Soak the sausages in cold water for 5 minutes, remove them and slice them for later use;
3, Add a little oil to the soaked rice and mix well;
4, Place the clay pot on the stove, cover it with the lid, and bring it to a boil over high heat, then immediately turn to low heat to cook the rice to about 80% done.
5, When most of the water is absorbed by the rice and it looks like a honeycomb, stir with a chopstick (to prevent burning at the bottom), then add the preserved meat and ginger slices, and crack an egg into it.
6, After covering the lid, continue to simmer over low heat for about 5 minutes, then turn off the heat and do not open the lid. Let it sit with the lid on for about 15 minutes. The aroma will be retained in the pot, and the lid must not be opened during this time!
7, Use the 15 minutes waiting time to blanch the green vegetables, remove them, and set them aside.
8, Mix half a spoon of soy sauce, one spoon of light soy sauce, one spoon of Meijie Shengjin sauce, a few drops of sesame oil, and half a spoon of sugar to make the sauce.
9, After the pot rice is cooked, open the lid, pour the sauce over the steamed pot rice, and place the blanched bok choy on top, and it’s done!
Second, key points for making
The key to making a pot rice is to control the heat properly to avoid half-cooked rice or burning. Pay attention to the following points:
1, The ratio of rice to water should be 1
1.5 around.
2, Rice must be soaked first, ensuring the core is fully soaked, so it cooks faster and avoids the risk of being half-cooked or burning.
3, When boiling rice, once the water boils, immediately turn to the smallest flame to avoid overflow and burning. If you like a slightly charred bottom, you can simmer for a little longer, but still on low heat.
4, After turning off the heat, do not open the lid immediately, as this allows the aroma to be sealed into the rice, preventing it from escaping.
5, If you find the rice is half-cooked, don’t worry. Just pour some water evenly over the rice, and simmer over low heat until the water is absorbed by the rice. If it’s still half-cooked, add a little more water and repeat this process a few times until the rice is fully cooked.
6, The best sausages for making braised pork rice are from the brand ‘Huangshang Huang’, with a long-lasting fragrance and a distinctive taste.
