Usually, lard is brushed in the pot first, then the washed rice is put into the pot, and the water is measured and covered. When the rice is seven-cooked, add the ingredients and 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. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It's as delicious as pouring hot rice in soup for a while before eating.
The history of dishes
Claypot rice originated in Guangzhou, Guangdong Province, where casserole was used as a utensil to cook, while Guangdong called casserole claypot rice, so it was called claypot rice. The historical origin of clay pot rice can be traced back to the Central Plains more than 2,000 years ago.
According to the Book of Rites and other books, the eight treasures of the Zhou Dynasty were the same as the clay pot rice, but the raw material was yellow rice, so they were very valuable at that time. According to Wei Juyuan's "Recipe", it was called "Royal Empress Dowager Rice" in the Tang Dynasty, which was made of egg fat (eggs) and wrapped in rice noodles, thus having more flavor.