A little freshness in summer, claypot rice with cured cabbage~

Cooking Instructions

1. Prepare the ingredients. Soak the rice for two hours in advance

   

2. Peel the peas and set aside

   

3. Slice the sausage

   

4. Blanch peas in a pot of boiling water for 30s

   

5. Blanch the shepherd's cabbage. Blanch and remove.

   

6. Supercold water

   

7. Wring out the water and chop. Shred the ginger and set aside

   

8. Spray an appropriate amount of camellia seed oil in the casserole

   

9. Soak the rice with a pinch of salt

   

10. A teaspoon of chicken bouillon

    

11. Add a little oil and stir well

    

12. Add 1.5 times the water and time for 10 minutes after boiling

    

13. Ten minutes later, add the sausage and ginger shreds, and poke a few holes with chopsticks. Continue for five minutes

    

14. After 5 minutes, add the peas and shepherd's cabbage and simmer for another 5 minutes, then turn off the heat

    

15. Early summer-limited taste