2. Pour the rice into the ceramic pot.
3. Add instant rice, but the amount of water shall not exceed that of Evergrande Xing 'an Gong Mi. Soak rice for 20 minutes.
4. Replace sausages, leeks and ginger with knives.
5. Wash the soaked rice and add some water.
6. Cover and simmer over low heat.
7. While cooking, stew rice. First, stir-fry the onion and ginger in a pot.
8. Then add the sausage and stir fry.
9. When the rice is stewed until there is no Mingshui, add the fried sausage, cover the pot and stew for 5 minutes, and turn off the fire.
10. Finally, sprinkle with chopped green onion and enjoy the food.
Cabbage bibimbap
50g of Chinese cabbage and 0/00g of rice/kloc.
30 grams of pork and 6 grams of oil.
Salt 1g, cooking wine 9g.
4g oyster sauce, 6g bibimbap hot sauce.
1. Shred cabbage and sliced pork.
Put a layer of oil in the casserole.
3. put the rice in it and compact it, and heat it on low heat.
4. Pour the oil from another pot, add the meat and stir fry, and add the cooking wine.
5. Add shredded cabbage.
6. Add salt and oyster sauce.
7. Turn off the fire and add chicken powder.
8. Pour the fried vegetables on the rice and turn off the heat.
9. Squeeze the bibimbap hot sauce on the surface and stir it while eating.
Fish-flavored eggplant bibimbap
Eggplant 300g, chopped green onion 15g.
500 grams of rice, Laoganma 1 spoon
Vegetable oil15mg, 2 tbsp soy sauce.
1 spoon of soy sauce and 1 spoon of sugar.
1 spoon vinegar, 20g starch.
1. Cut the eggplant into small pieces, lay it flat in a container, and heat it in a microwave oven for 3 minutes, so that the eggplant is half cooked and easier to stew, and the hot eggplant absorbs less oil;
2. Stir-fry chopped green onion in the oil pan, and then pour in eggplant. There's not much oil. Press the eggplant with a shovel and adjust the fish sauce. Laoganma 1 spoon, 2 tablespoons of soy sauce, soy sauce 1 spoon, sugar 1 spoon, vinegar 1 spoon;
3. Pour the fish-flavored juice into the pot and stir evenly, add half a bowl of water, cover the pot and simmer for 4 minutes;
4. Sprinkle water starch and soup before the pan is thicker;
5. Turn out a bowl of stewed rice with a lifetime of rice fragrance, and pour the fried fish-flavored eggplant next to the rice;
6. Take out the spoon and mix well.