Exercise 1:

Steps:

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's too bad to eat raw food.) Put rice and water in a casserole and bring it to a boil over high fire.

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

3. After the meat is put away, add shredded ginger and lay 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.

4. Wait patiently for fifteen minutes, and the delicious clay pot rice will be ready!

Exercise 2:

Ingredients: 500g of ribs, 300g of rice, 3 mushrooms, 3 rapeseed, refined salt, salad oil, shredded onion, sugar, ginger, chicken essence and soy sauce.

Exercise:

1, 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. Of course, 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 shiitake mushrooms into an electric pressure cooker, put a little oil with a spoon, gently pour around the edge of the pot, select the spareribs for about 15 minutes, and open the lid after exhausting;

4. Cook the rape in boiling water and eat it in the cooked ribs rice.

Exercise 3:

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.

Practice 4:

Cantonese sausage clay pot rice

Ingredients: Cantonese sausage, rice

Accessories: eggs, rape, cold 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. Soak the rice, add half a tablespoon of salad oil and mix 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. Keep stewing 15 minutes without opening the lid.

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.

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.

Practice 5:

Sausage clay pot rice (cast iron clay pot version)

Clay pot rice

Ingredients: rice, 3 people, 3 sausages.

Accessories: persimmon pepper 1 small potato 1 carrot 2 small root asparagus 1 small segment.

Seasoning: 2 tablespoons soybean oil soy sauce 1 tablespoon soy sauce.

1. Wash all side dishes, dice green peppers, dice carrots, potatoes and asparagus for later use.

2. After the cast iron pan is cleaned, dry the water and brush a layer of oil on the bottom and wall of the pan.

3. After the rice is washed, pour it into the cast iron pot and add a proper amount of water (if your index finger is put down vertically, the water level is slightly higher than the first half of your index finger).

4. Cook rice for four or five minutes over medium heat. When you see bubbles, put sausages, potatoes and carrots in and simmer for ten minutes.

5. After ten minutes, uncover the pot cover, pour two spoonfuls of vegetable oil (olive oil is better) along the pot wall, gently turn the cast iron pot to let the oil flow evenly to the bottom of the pot, and wait for another three minutes.

6. Add green pepper and asparagus, pour in the sauce (I use soy sauce+soy sauce+a little oyster sauce), and simmer for another two minutes. Turn off the fire and continue to simmer for three minutes before eating.

Production skills:

The key to material selection

Good clay pot rice is very particular about rice. Silk Miao rice is generally chosen because it is oily, glittering and translucent, slender and moderately elastic.

In addition to rice selection, the choice of matching materials will also determine the taste of clay pot rice. For example, bacon rice, crystal clear rice absorbs the essence of bacon materials, and the soup is salty, fat but not greasy, warm and delicious, and refreshing after eating. If you use fat and thin bacon, the flavor will be stronger.

Production key:

To cook clay pot rice, it is best to choose a shallow casserole. Today's casserole is not as rough as the early casserole, but it takes some time to do maintenance. Soaking the casserole with rice washing water is a very traditional method. Of course, it can also be maintained by refueling.

Before the newly bought casserole is used for the first time, coat a layer of oil on the inner wall of the washed and dried casserole to make it porous.

Clay pot rice:

Completely absorbed, then heated with a small fire, so that the oil can be completely absorbed, and naturally cooled after flameout.

Fruit juice is the flavor spirit of clay pot rice. The seasoning of clay pot rice is very simple, and no seasoning is added when cooking, so the taste of juice is very important. Just pour it on the rice before eating. Soy sauce used directly is salty and has a single taste, so it needs to be mixed with other flavors in the recipe. The only unusual flavor sauce (or fish sauce) can be bought in supermarkets and large wholesale markets.

Soak the rice before cooking. The cooked rice tastes more elastic and the granules are full and beautiful.

Generally speaking, laba rice will be served with some vegetables, broccoli, cabbage, small vegetables and so on. These dishes need to be cooked in advance. Putting some oil and salt in the boiled water can not only add flavor to vegetables, but also make the colors brighter. Of course, don't forget the step of supercooling cold water, otherwise the vegetables will turn yellow.

People who like to eat the crispy rice in the bottom of the pot can add sausages and bacon, then pour some oil along the side of the pot and cook it on low heat, so that a crispy rice will be formed at the bottom when cooking.

If the bacon and sausage you use are already salty, don't add salt, and reduce 2 teaspoons of soy sauce when mixing juice.

In addition, when eating clay pot rice, you can't let go of the crispy rice. The crispy rice with clearly visible grains burns a golden brown layer on the smooth bottom, which is dry and fragrant. You can easily peel off the crust at the bottom of the pot with a spoon and chew it slowly in your mouth, leaving fragrance between your teeth and endless aftertaste. Different from ordinary rice crust, the rice crust of the earthen pot is not only crisp but also long in taste, and it also concentrates the essence of the whole pot.