Cantonese-style claypot rice, also called claypot rice, is a traditional delicacy in Guangzhou, Guangdong and belongs to the Cantonese cuisine. There are many types of claypot rice, and you can match the ingredients according to your own preferences. The more classic ones include preserved claypot rice, black bean pork ribs claypot rice, slider chicken claypot rice, and eel claypot rice. First of all, the emphasis is on fire and claypot. In the past, coal stoves or wood stoves were used. It is best to use lychee firewood for wood stoves, because the rice cooked has a refreshing fragrance. But in today’s fast-paced life, fewer people use this.

First prepare the ingredients: bacon, sausage, vegetables, carrots, rice, eggs, shredded ginger, oil, lettuce, oyster sauce, sugar. When ready, put the rice into the pot and add two spoons of oil. Start cooking, cut the sausages and bacon into slices, and clean the vegetables. There are many types of Cantonese-style claypot rice. In fact, there is no fixed combination. You can choose the ingredients according to the ingredients you have or what you want to eat. Of course, because of their delicious taste, they have become more popular types on the market: such as the most classic cured meats, slider chicken with mushrooms, and pork ribs with black bean sauce.

The classic Cantonese staple food claypot rice is so addictive! Cook the rice in a clay pot. When it is cooked, add Cantonese-style preserved meat, chicken with mushrooms, pork ribs with black bean sauce, pork liver and other meats. Slowly simmer the rice and ingredients over low heat until cooked. Finally, add two dishes. Remember, when cooking claypot rice, you must use the Guangdong type that only has a glaze on the inner wall. This type of casserole has better air permeability. If your casserole is newly bought, be sure to soak it in salt water for one night to allow the casserole to fully soak. If not soaked.

Use the rice-flavor pot smart claypot rice machine to make claypot rice: first brush a layer of chicken oil on the bottom of the clay pot (much more fragrant than peanut oil and lard), and use the rice-flavor pot equipped with Add a spoonful of silk seedling rice (thin and long) that has been soaked for half an hour in advance with a measuring spoon. Cut the ginger into shreds and set aside. Wash the sausages and bacon and cut them into slices. Set aside. Wash and blanch the vegetables and set aside. Rice Wash it clean, soak it for a period of time, and set aside until it becomes addictive; mix soy sauce, oyster sauce, cooking wine, and white sugar according to your own taste.