Guangdong's clay pot rice is not only the preference of Guangdong people, but also the people who have eaten it in the north and south of the Yangtze River are full of praise. The company deeply studied the traditional methods of making clay pot rice, and invented the clay pot rice controlled by microcomputer by using the latest modern technology. However, many friends have no experience in cooking clay pot rice with intelligent teppanyaki clay pot rice machine. Below we will introduce the production technology and method of clay pot rice to you.
First of all, the production of a five-star clay pot rice is a combination of rice production, dish curing and sauce blending.
Secondly, it is necessary to know the weight of water in the main points of making clay pot rice, the pickling method of dishes and the ingredients and production of sauces.
Water: The key to clay pot rice lies in the amount of water. If there is too much water, rice will rot, and if there is too little water, uncooked rice will appear. The composition of water and rice is generally 1: 1 or 1. 1: 1. The weight of rice and water varies from variety to variety. Usually, fragrant rice has a little more water than boiled rice. Generally, the water surface is more sticky than rice flour.
Ingredients: Pay attention to the choice of ingredients, and choose seafood and roasted meat with special tastes, which should be fresh, such as oil duck, bacon, red-cooked chicken gizzard, roast duck, roasted chicken gizzard, Jinsha bone, roast chicken steak, barbecued pork, ribs, lean meat, pork liver, pork loin, beef, chicken legs and chicken wings.
The cooking of dishes can be divided into traditional cooking methods and other cooking methods.
(1) Traditional practices are also divided into: meat that does not need to be cured, and meat and vegetables that need to be cured.
1. Unsalted meat: such as sausage, bacon, bacon, barbecued pork, roast duck, boiled chicken, braised pork, etc. Among them, sausages, bacon, bacon and other raw meats (now bought in the market) are put into the pot when the clay pot machine prompts to put the dishes (that is, after the middle dish adding light is on for 6 minutes); After the clay pot rice is baked, put the cooked food such as barbecued pork, roast duck, boiled chicken and braised pork (available in the market) into the pot for instant eating.
2. Meat that needs to be cured: such as chicken, beef, ribs, yellow food, pork, frogs, fish, etc. This kind of meat needs to be cut into small pieces, marinated with salt, sugar, monosodium glutamate, pepper, sesame oil, raw powder, seasoning powder, alkaline water, soy sauce, raw oil, ginger, scallion and oyster sauce, and marinated in the refrigerator for later use. This kind of raw meat is cooked in the pot at the prompt of the clay pot rice machine (that is, the middle vegetable adding light is always on and flashing). Of course, this kind of meat needs to be cured: some are easy to cook, take less time, and some are more difficult to cook. At the same time, people in China pay special attention to a cooking time. Different ingredients need different cooking time and cooking time, some need long cooking and large cooking, and some only need short cooking and small cooking. So is clay pot rice. The design of seven display lights here can solve the problem that different ingredients need different cooking time and cooking size. The operator can observe the light display process of the control panel to add vegetables according to the required cooking time and the time of different ingredients, and the more difficult ingredients can be added in advance.
3. Green vegetable production: such as lettuce, cabbage, cabbage, etc. Cook in oil (the dishes are crisp and refreshing). Boil water in a pot (using an induction cooker), add seasonings such as peanut oil, salt, monosodium glutamate (or chicken powder), put vegetables in the pot, burn oil in the pot, and cut Chinese cabbage into appropriate sizes. You can stir fry in the pot, and put the clay pot rice directly on the rice noodles after baking.
(2) Another cooking practice: rice and dishes are cooked completely separately. That is, the clay pot rice is made by the clay pot rice machine alone, and the dishes (including meat and vegetables) are made by other common cooking methods, such as frying, frying, steaming and stuffy. Finally, after the clay pot rice is cooked, directly add the cooked dishes to the surface of the clay pot rice, and then cover it and bake for about one minute.
Sauce: you can choose high-grade soy sauce (or add fried shallots, garlic, oyster sauce, peppers and other seasonings. ) for guests to add their own flavor, or directly pour on the surface of the prepared clay pot rice.
Tip: The taste of dishes can be blended and pickled according to local characteristics to suit the tastes of local diners and increase sales.
Ingredients of Cantonese sauce (drum oil dipping sauce): 3 tablespoons of soy sauce, 2 tablespoons of soy sauce 1 teaspoon, 2 tablespoons of Shaoxing wine, chicken essence 1 teaspoon, cooked oil 1 teaspoon, and a little sugar and sesame oil.
Production of high-end flavor clay pot rice juice (high cost is suitable for high-end restaurants, such as Chinese and western restaurants in star-rated hotels): firstly, fresh green pepper, red and white radish are diced, celery stalks are cut into sections, coriander, mushrooms, fragrant leaves, star anise, tsaoko, star anise and dried whole pepper (suitable for spicy places) are put into a proper amount of broth and boiled until the flavor of the above ingredients is completely dissolved in the soup, and then filtered for later use.
The process of making clay pot rice by intelligent clay pot rice machine;
1. Preparation before making clay pot rice: select high-quality elastic rice (such as Thai fragrant rice and soft glutinous rice) to soak for 60 minutes, then filter and dry; Pickled vegetables for later use.
2, clay pot rice production process:
Sweep a little peanut oil at the bottom of the pot, put about 150g of soaked wet rice into the pot, and add warm water of about 80 degrees (more than 1cm is appropriate). Put the pot into the smart cooker, cover the pot, select the fast cooking mode or slow cooking mode according to the kind of pot, press the switch, and the cooker will enter the automatic cooking control stage (the first row of start lights will flash and there will be a drip sound prompt). After about 4-6 minutes, the clay pot rice machine prompts (the middle dish-adding indicator flashes and there is a drip alarm prompt), opens the lid and puts in pickles. At the same time, sprinkle a little peanut oil on the edge of the rice, and then cover it, so that the clay pot rice machine enters the stage of automatic control of cooking. After 6-7 minutes, the clay pot rice machine prompts that the production is finished (the last one has a flashing indicator light and an alarm sound), and a crispy clay pot rice is out! Finally, pour some sauce on the clay pot rice, or put the sauce on a small plate to taste according to the guests' own tastes. ...
Random recipes: (The following ingredients are not fixed, and can be prepared according to your own or local needs and tastes)
Frog clay pot rice
Ingredients: Australian Golden Crown Rice 150g, Boiled Water 150g, Frog 120g, 4 cooked mushrooms, chopped parsley and a little chopped green onion.
Method:
1. Cut the frog clean, peel, wash and cut into pieces; Add a little soy sauce, salt, sugar, cooking wine and pepper and mix well, then add cornstarch, oil and ginger slices.
2. Add vegetables when the vegetable lights are on, cover the frog and mushroom slices on the rice, stew until the rice is cooked, and sprinkle with chopped coriander and chopped green onion when the rice is crispy. Put it in a clay pot rice basket and oil it.
Huaji clay pot rice
Ingredients: China Super Rice 150g, Boiled Water 150g, Fresh Chicken Legs 1, 2 Chicken Wings, 4 Sauté ed Mushrooms, Ginger Slices, chopped green onion, oil (light soy sauce and cooked oil), oyster sauce 1 teaspoon, 2 teaspoons of soy sauce, salt and chopped green onion.
prepare
1. Chop chicken legs and wings, add marinade and mix well, then add 2 teaspoons of cornflour and mix well. Finally, add 1 tbsp of raw oil, mix well and refrigerate for about 2 hours.
2. Add marinade when the middle dish light is on.
3. same as above.
Salted fish meat pie clay pot rice
Ingredients: China super rice 150g, boiled water 150g, salted yellow croaker (sliced) 100g, shredded pork belly 100g, minced lean meat 100g, a little shredded ginger and a proper amount of seasoning.
Method:
1. Mix pork belly and minced lean meat, add a little soy sauce, white sugar, ginger juice, corn starch and water and mix well, then add a little cooked oil and mix well to make a thin round meat pie.
2. As soon as the dish lights up, put the meat pie on the rice noodles, put the salted fish slices on the meat pie noodles and sprinkle with shredded ginger.
3. Sprinkle chopped green onion after turning on the light, and serve with the drum oil.
Weila clay pot rice
Ingredients: Thai fragrant rice 150g, boiled water 150g, bacon sausage 120g, chopped green onion, shredded ginger, drum oil, cooked oil and Shaoxing wine.
Method:
1. Wash fragrant rice, soak in clear water for 60 minutes, and drain; Sliced bacon and sausage.
2. Brush the cooked oil in the pot, add fragrant rice, inject boiling water, add bacon, sausage slices and shredded ginger, cover and boil.
3. When the middle vegetable lamp is on, add the marinade. After about 6 minutes, add chopped green onion when turning on the light, put it in a clay pot rice basket, serve with drum oil 1, pour in drum oil when eating, mix well and eat while it is hot.
Beef clay pot rice
Ingredients: Australian Golden Crown Rice 150g, boiled water 150g, beef 120g, broccoli 100g, ginger slices, garlic, cooking wine, oyster sauce, chicken essence and shredded red pepper.
Method:
1. Slice beef, add flavor, size and marinate for a while, put it in oil that is 45% mature, cut into pieces and soak it until it is 34% mature, and take it out. Social oil, add ginger rice, glutinous rice and shredded red pepper, stir-fry, put the beef slices back into the wok, add cooking wine and oyster sauce, and stir well.
2. When the middle dish lights up, add the beef, cover it and stew. In addition, put the mustard heart in a wok with salt, sugar, monosodium glutamate and cooked oil, cook it, put it on the side of rice, and mix it with drum oil and cooked oil.
Eel clay pot rice
Ingredients: Thai fragrant rice 150g, boiled water 150g, eel in sauce 1 segment (about 300g), 2 tablespoons of swastika sauce, cooked oil 1 tablespoon, chopped green onion 1 tablespoon.
Method:
The dish light is on, put in the prepared eel and cover it! Until the rice is cooked, serve it with 10 thousand words of soy sauce and cooked rape.
Sparerib clay pot rice
Ingredients: Taixiang 150g, boiled water 150g, ribs 120g, four Chinese cabbage strips, shredded ginger, chopped green onion, oil drum and cooked oil, salt15, light soy sauce 3, seasoning powder13.
Method:
1, chop the ribs into small pieces, add marinade in turn, mix well and refrigerate for 3 hours. Blanch the cabbage in boiling water with salt and ginger juice.
Add marinade when the middle dish light is on, put the cooked Chinese cabbage into the rice, sprinkle chopped green onion on the ribs and serve with the oil-filled platter.