Clay pot rice belongs to Cantonese cuisine. There are 100 kinds of clay pot rice, 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. Made of tiles? Marijuana? In the heat control, it is more flexible, and the cooked rice is more fragrant, leaving fragrance between the teeth and endless aftertaste. I collected several methods of clay pot rice.

Method for making roasted kung fu clay pot rice with beans Raw materials: pork belly, rice, rape, refined salt, salad oil, shredded onion, white sugar, ginger, chicken essence, soy sauce and eggs.

1. Put a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water: 1: 1.5 (This ratio is very important, which is related to the raw and cooked degree of rice! It tastes terrible, but raw food can't be eaten at all! ) Put the rice and water into a casserole and bring it to a boil over high fire.

After about ten minutes, the rice began to collect water. You can see that there are holes in the surface of rice. At this time, quickly put the meat and shredded ginger in! fast

3. After the meat is put away, add shredded ginger and beat an egg. Cover the lid, turn the fire to a minimum and cook for another three or four minutes. It's the critical moment! Turn off the fire and let the clay pot rice bake for fifteen minutes. Don't open the lid again ~ this is the most critical time for clay pot rice. If there is not enough time to bake, it will be raw and difficult to preserve.

After waiting patiently for fifteen minutes, the delicious clay pot rice is ready.

Production method of mushroom ribs clay pot rice Raw materials: 500g ribs, 300g rice, 3 mushrooms, 3 rapeseed, refined salt, salad oil, shredded onion, sugar, ginger, chicken essence and soy sauce.

1. The spareribs are marinated with oyster sauce, soy sauce, starch, sugar, garlic oil, a little soy sauce, a little salt and a little essence 1 hour, and the longer the time, the better.

2. Add washed rice, add appropriate amount of water, select rice for about 10 minute, exhaust and open the lid.

3. Put the marinated spareribs and mushrooms into an electric pressure cooker, put a little oil in it with a spoon, gently pour it around the edge of the pot, select the spareribs button for about 15 minutes, then exhaust and open the lid.

4. Blanch the rape in boiling water, and eat it in stewed ribs and rice.

Method of making beef clay pot rice with nest eggs Raw materials: white rice, vegetables, beef and eggs.

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 crust in the pot.

4. Add the pre-salted beef, drizzle with a little oyster sauce (unnecessary), turn to low heat, spread the eggs on the beef noodles, and cover the pot.

5. Cook the dish in another casserole until the beef is 80% cooked, turn off the heat directly, 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.

Production method of Cantonese sausage clay pot rice Raw materials: Cantonese sausage, rice, eggs, rape, cold boiled water, sesame oil, soy sauce, oyster sauce and sugar.

1. Take a casserole and coat the bottom with a thin layer of oil.

2. Wash the rice, put it in a pot, pour in clean water, and soak it for one hour according to the rice-water ratio of 1: 1.5.

3. Add half a tablespoon of salad oil to the soaked rice and stir well.

4. Move the pot to the fire, turn to low heat immediately after the fire boils, and cover the pot and simmer. Cook the rice until it is medium-cooked.

5. Slice the sausage and cut some ginger.

6. When the water in the pot is almost dry, spread the sausage and shredded ginger on the surface of the rice, and then beat an egg into it. Cover and stew for five minutes, then turn off the heat. Do not open the lid, cover the lid and continue to stew 15 minutes.

7. Wash the small rapeseed, boil the water in the pot, put some salt, drop a few drops of oil, and add the small rapeseed to boil. Take out and drain the water.

8. Sauce: 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp light soy sauce, 0.5 tbsp white sugar and 0.5 tbsp sesame oil, and mix well.

9. Open the lid of the braised rice, drain it into small rapeseed, pour the sauce, and mix well to serve.

Preparation method of fermented bean ribs rice Materials: rice, ribs, fermented bean, soy sauce, soy sauce, white sugar, cooking wine, monosodium glutamate, onion, ginger and minced garlic.

Exercise:

1. A catty of spareribs (take 500g as an example), chop into small pieces, soak in clear water 15 minutes, let the blood fully soak out, pour off the water and drain. (This step can avoid scalding.)

2. Prepare half a spoonful of douchi, soy sauce 1 spoon, and cut onion, ginger and garlic into fine powder.

3. Put the ribs in a large container, add half a spoonful of fermented soybean, soy sauce 1 spoon, half a spoonful of soy sauce, 2 tablespoons of sugar 1 spoon, 2 tablespoons of cooking wine, and oil 1 spoon (any one of blended oil, peanut oil and lard can be used) and grab them evenly by hand. Marinate 15 to 20 minutes.

4. Add a spoonful of starch (both corn starch and sweet potato starch can be used) and mix well.

5. Finally, add a handful of chopped onion, ginger and garlic, continue to stir evenly, then put it into a large bowl, put water in the pot to boil, put it in a steamer, and steam the big bowl with ribs on the steamer for 15 minutes.

Cooking Skills of Clay Pot Rice What impressed me most was the crispy rice, which was golden in color, dry and fragrant, with a long aftertaste and endless aftertaste. It is the favorite of urban fashion elites. Rice is the staple food of China people. Kung fu clay pot is gentle, not arrogant and impetuous, and the fire is successful, which shows the flavor of Kung fu clay pot. Guests from all directions, guests from all directions, come to eat Kung Fu clay pot rice when you are free.

Pot fire: pottery should be used, which has good heat preservation and uniform heating, and can preserve food nutrients and is particularly fragrant. Need gentle slow fire, feather fan nylon towel, no hurry, the fire will be successful. One pot for one person reduces the chance of rice filling and pollution, which is more in line with sanitary conditions.

The use of rice is very particular. Generally, the rice with silk seedlings is selected, because it is oily, crystal-clear, slender, moderately flexible and full of fragrance. Choosing rice for clay pot rice is the key link. It is best to choose slimming rice for late rice. Because slimming rice has good water absorption, it can also absorb the fragrance of stuffing and oil, so that the cooked clay pot rice gives off a unique rice fragrance.

Meat should be bought fresh and marinated with more than a dozen seasonings, so it is fresh and delicious.

The materials used in clay pot rice are flexible and varied, which varies from place to place. Pay attention to the temperature when cooking clay pot rice, because the rice is different in origin, old and new, and has different water absorption. Different kinds of meat have different degrees of preheating. If you want to cook these materials in the same pot and keep the nutrition and original flavor to the maximum extent, it is necessary to identify the texture of various materials and strictly control the heat, so that the heat is just right.

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