Claypot rice, also known as clay pot rice, is a famous dish in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. The main types of this dish are bacon-flavored clay pot rice, mushroom slip chicken clay pot rice, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken clay pot rice and so on. Usually, the lard is brushed in the pot first, then the washed rice is put into the pot, and the amount of water is measured and covered. When the rice is 70% ripe, the ingredients are added, and then it is cooked with slow fire.

The "pot" made of tiles is more flexible in heat control, and the cooked rice is more delicious, leaving fragrance between the teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It is as delicious as pouring hot rice in soup for a while before eating it. Guangdong people make clay pot rice so fragrant that they put a lot of spices in it. Clay pot rice is made in Guangzhou, Guangdong Province. Literally, it is made of clay pot, which is also called Bao Zhai rice in Guangdong Province. Because the casserole is heated evenly, the heat preservation effect is good, the nutritional components of food materials can be well preserved, and the rice made from the casserole is very fragrant.

Casserole rice is very picky about the temperature. You can't use hot pot, you can only use slow fire, you can't be impatient, and you can wait patiently, so that the taste and nutrition of ingredients and rice can be brought out. It looks appetizing, but the rice is not fragrant, and there is no rice skin. Sausages are also inferior sausages. They only smell strong wine and the price is not cheap in 28 yuan. Let's make them at home! We can match food materials according to our own preferences, clean and hygienic, and achieve real nutrition and health.

Clay pot rice is also exquisite, with long Thai fragrant rice or oily rice as the best. This kind of rice is glittering and translucent, oily, slender and long-lasting. Don't choose early rice, because early rice doesn't absorb water well, and late rice is the best. Traditional varieties of clay pot rice include. Douchi ribs rice, pickled sausage, original chicken rice, eel rice, frog rice, salted fish, etc. Now, there are clay pot rice all over the country, and the dishes are tailored to local conditions and have their own characteristics. I cook clay pot rice at home, which still tastes like Cantonese sausage. It is salty, fragrant and sweet, with mushrooms, Shanghai green and eggs. It is super appetizing to mix and match. Clay pots are greedy, remember a trick, we can eat delicious food and golden crispy rice, which is much more delicious than the restaurants outside! "。