Clay pot rice belongs to Cantonese cuisine. Cantonese clay pot rice has more than 20 flavors such as bacon, mushroom chicken, lobster sauce ribs, pork liver, roast duck and boiled chicken. In fact, clay pot rice is also called clay pot rice. In addition to containers, clay pot rice also refers to a cooking method, that is, put the washed rice into a pot, measure the amount of water, cover the pot, add ingredients when the rice is seven ripe, and then cook it with slow fire. The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste.

Ingredients: white rice, vegetables, beef and eggs.

Exercise:

1. Wash and slice beef, add shredded ginger, scallion, refined salt, chicken essence, white sugar, soy sauce, oyster sauce, sesame oil, tender meat powder and raw flour, stir well and marinate for later use.

2. Put the soaked rice into a clay pot, add water according to the weight and put it on the stove for direct heating.

3. When there are big bubbles in the pot, stir them properly with chopsticks. When the water is almost dry, pour a little oil along the edge of the pot and turn it over properly to form a layer of skin in the pot.

4. Add the beef marinated in advance, sprinkle a little oyster sauce (unnecessary), turn to low heat, spread the eggs on the beef noodles, and cover the pot.

5. Cook the vegetables in another casserole, and turn off the heat when the beef is 80% cooked. Remember not to open the lid and continue baking for ten minutes.

6. Wait until the roasting time is enough, then add vegetables and make a nest of egg beef.