Abstract: Purple clay pot contains many trace elements needed by the human body. Long-term use is very beneficial to the human body, so some people like to use purple clay pot to cook delicious food. Purple Clay Pot Claypot Rice is a very popular dish. So how to make clay pot rice in purple clay pot? Let’s take a look at the introduction to how to make purple clay pot clay pot rice. How to make claypot rice in purple clay pot
1. Claypot tea leaf rice
Ingredients: 500 grams of rice.
Ingredients: 10 grams of tea, 500 grams of water.
Seasoning: 8 grams of salt.
Preparation:
1. Wash the rice, put the tea into a sterilized small cloth bag, and tie the bag tightly.
2. Put water, rice, salt and tea bags into the purple clay rice cooker, start the "cooking gear", the rice will be cooked in about 22 minutes, and then it will automatically keep warm until ready to eat.
2. Claypot Sour Plum Rice
Ingredients: 500 grams of rice.
Ingredients: 25 grams of sour plums, 500 grams of water.
Seasoning: 8 grams of salt.
Preparation:
1. Wash the rice, wash the pickled plums, remove the core, cut into small pieces or leave them whole.
2. Put rice, salt and water into the purple clay rice cooker, sprinkle with washed pickled plums, start the "cooking gear", the rice will be cooked in about 22 minutes, and then automatically keep warm until ready to eat. Stir until evenly mixed.
3. Clay Pot Rice with Eight Treasures
Ingredients: 500 grams of glutinous rice.
Ingredients: 50 grams each of white lotus seeds, ginkgo, melon sticks, candied dates, raisins, red cherries, green plums, melon seeds, and 500 grams of water.
Seasoning: 200 grams of sugar, 50 grams of vegetable oil.
Preparation:
1. Sort and process the eight kinds of fruit materials into strips, slices, cubes and other colorful shapes, and wash the glutinous rice clean.
2. Then put them all into the purple sand rice cooker, add sugar and vegetable oil, start the "cooking gear", the rice will be cooked in about 22 minutes, and then automatically keep warm until eaten. Stir evenly when eating.
4. Casserole with melon and beans and rice
Ingredients: 500 grams of rice.
Ingredients: 750 grams of pumpkin, 500 grams of water.
Seasoning: 80 grams of vegetable oil, 25 grams of chopped green onion, 12 grams of salt.
Preparation:
1. Wash the rice, peel the pumpkin (optional) and seeds, wash and cut into 2-2.5 cm square pieces.
2. Put water, rice, pumpkin and seasonings into the purple sand rice cooker, start the "cooking gear", the rice will be cooked in about 22 minutes, and then it will automatically keep warm until eaten. Stir evenly when eating.
5. Clay pot bacon rice
Ingredients: 500 grams of rice.
Ingredients: 250g bacon, 250g celery, 50g winter bamboo shoots, 500g water.
Seasoning: 60 grams of peanut oil, 25 grams of soy sauce, 6 grams of salt, a little fresh soup.
Preparation:
1. Wash the rice. Put the bacon into a basin and soak it in warm water for a while, take it out, wash it and cut it into small slices. Remove the roots and leaves of celery and leave the stems, tear off the tendons, wash and cut into small pieces, put them in a bowl, sprinkle with a little salt, knead and marinate, then squeeze out the water. Peel the winter bamboo shoots, wash and cut into thin strips.
2. Put water, rice and other raw materials into the purple sand rice cooker, start the "cooking gear", the rice will be cooked in about 22 minutes, and then automatically keep warm until eaten. Stir evenly when eating.
6. Casserole with fish and rice
Ingredients: 500 grams of rice.
Ingredients: 500 grams of fish (use fish with fewer spines and thick flesh), 500 grams of water (actual consumption).
Seasoning: 500 grams of peanut oil, 50 grams of vegetable oil, 15 grams of sesame oil, 5 grams of cooking wine, 10 grams of chopped green onion, 3 grams of pepper, and 10 grams of salt.
Production:
1. Wash the rice and control the water. Remove the bones from the fish, wash it, cut it into 4-6 pieces, and marinate it with salt for a while.
2. Heat the wok, add peanut oil and heat until it is 60 to 70% hot. Add the fish pieces and fry over medium-low heat for 2-3 minutes until both sides turn light yellow. Add cooking wine and add water to boil. , boil for about 5 minutes until the fish is half cooked, remove and set aside.
3. Pour the fish soup (preferably filtered) into the purple clay rice cooker, add rice, vegetable oil, pepper and salt, start the "cooking gear" and cook until the rice grains are swollen and the water is thick. When dry, place the fish pieces on top and let it continue cooking. When the rice is cooked, it will automatically keep warm until ready to eat.
4. When eating, take out the fish pieces, put the sesame oil and chopped green onion into the rice pot and mix well. Divide the rice into bowls and put the fish pieces on top.
7. Clay pot eel rice
Ingredients: 500 grams of rice.
Ingredients: 750 grams of eel, 500 grams of water.
Seasoning: 50g peanut oil, 50g soy sauce, 10g sugar, 8g salt, 25g chopped green onion, 10g minced garlic, 3g pepper, 15g cooking wine, appropriate amount of fresh soup.
Production:
1. Wash the rice and control the water. Remove the internal organs, backbone, head and tail of the eel, wash and cut into sections, spread evenly with a little salt and cooking wine and marinate for about 10 minutes.
2. Put water and rice into the purple clay rice cooker, start the "cooking gear", and cook until the rice grains have swollen and the water is almost dry. Add the eel segments and continue cooking until the rice is cooked. Keep warm until eaten.
3. Heat the wok, add oil and heat until 50% to 60% hot. Add chopped green onions and minced garlic and stir-fry until fragrant. Add soy sauce, sugar, pepper, salt and an appropriate amount of fresh soup, stir well and bring to a boil. Into flavored juice.
4. When eating, take out the eel from the rice pot and cut it into 2-3 cm sections. Pour the rice into a bowl, add the eel segments, and pour the sauce over it. Serve.
8. Casserole mutton pilaf
Ingredients: 500 grams of rice.
Seasoning: 100 grams of mutton oil, 15 grams of shredded green onions, 12 grams of salt, 2 grams of MSG.
Preparation:
1. Wash the rice. Wash the mutton and cut into 1-2 cm cubes. Peel the carrots, wash and cut into thin strips. Wash the raisins with warm water.
2. Put the wok on the fire, add half of the mutton oil and heat it until it is 70% hot. Add the diced mutton and some salt, and stir-fry quickly until the diced meat changes color and is six to seven times ripe. Dish it out.
3. Put the original pot back on the fire, add the other half of the mutton oil and heat it until it is 60 to 70% hot. Add the shredded carrots and the remaining salt, stir-fry quickly until half cooked, add the shredded green onions and MSG. Stir well and take out.
4. Add water, rice, fried diced mutton and shredded carrots to the purple clay rice cooker, start the "cooking gear", the rice will be cooked in about 22 minutes, and then automatically keep warm until ready to eat. Stir evenly when eating. Finally, sprinkle a few raisins on each bowl of rice.
Is it good to make clay pot rice in an electric purple clay pot?
Clay rice is cooked in a clay pot, so a clay pot must be used. When making clay pot rice, you need to put the washed rice into the pot, measure the amount of water, cover it, cook the rice until it is seven times cooked, add the ingredients, and then simmer it over slow heat. Claypot rice made in a casserole is more flexible in terms of heat control, and the cooked rice is also more fragrant, leaving a fragrant aroma in your teeth and endless aftertaste. The electric purple clay pot cannot control the heat and does not add ingredients, so the claypot rice produced does not taste good.