# 复刻妈妈的拿手菜 #
Recreate Mom's Hong Kong-style claypot rice, easy to use!
Prepare materials:
Rice soaked for 1-2 hours (soaked rice tastes more elastic)
Qingjiang Cuisine
Chinese sausage (even saw sausage at costco! 9.99 for two packs)
Eggs (as many as you like)
Sauce (light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar/honey: 1:1:1:1:1), salt and chicken essence can be added according to taste.
step:
1️⃣Cassette (cast iron pot, etc. can be used) Coat the bottom of the pot with oil, pour in the rice, the water is twice the height of the rice (the cast iron pot should reduce the amount of water appropriately), bring to a boil on high heat and then turn to low heat.
2️⃣While the rice is simmering on a low fire, fry the vegetables with a little oil and a little salt until the color changes. It only takes 30 seconds, because it will be steamed together in the pot next; fried poached eggs.
3️⃣The rice is not fully cooked after steaming for 8-10 minutes, but there is basically no water covering the surface of the rice. At this time, you can place the cut sausages and continue to simmer for 5-10 minutes.
4️⃣ Lastly, add Qingjiang vegetables, simmer for 2-3 minutes, and turn off the heat. Pour in the desired sauce when eating. I poured a little more sauce for taking pictures. Everyone can use it according to their own needs. Use the residual temperature to stir the rice with a wooden spoon or a plastic spoon, and you can eat it~
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# 复刻妈妈的拿手菜 #
复刻妈妈的港式煲仔饭，简单易上手！
准备材料：
浸泡1-2小时的米（泡过的米吃起来更有弹性）
青江菜
腊肠（竟然在costco看到腊肠！两包9.99）
鸡蛋（个数随自己喜好）
酱汁（生抽，老抽，蚝油，料酒，糖/蜂蜜：1:1:1:1:1），可根据口味适量加盐和鸡精。
步骤：
1️⃣砂锅（铸铁锅等都可以）锅底涂油，倒入米，水是米高度两倍（铸铁锅适当减少水量），大火煮开后转小火。
2️⃣小火焖煮米饭期间炒青菜，只需一点点油和一点点盐炒至变色即可，时间只需30秒，因为接下去还要放在锅里一起蒸；煎荷包蛋。
3️⃣米饭蒸8-10分钟后没有全熟，但基本已经没有水没过米表面了，这个时候可以摆上切好的腊肠，继续焖煮5-10分钟。
4️⃣最后放上青江菜，焖2-3分钟，关火。吃时倒入所需酱汁，我为了拍照酱汁倒的有点多，大家按照自己的需要来。利用余温用木勺或塑料勺把米饭搅拌，就能吃啦～
