For good claypot rice, you must be very particular about the rice you use. Silk rice is generally used because this kind of rice is oily and translucent, has a slender body, and is moderately flexible.

In addition to choosing rice, the choice of ingredients will also determine the taste of clay pot rice. Take cured rice for example. The crystal clear rice has absorbed the essence of the cured meat and is full of the rich salty aroma of the soup. It is fat but not greasy, warm and delicious. It will feel warm and refreshing after eating. If you use fat and thin cured meat. , the fragrance is even stronger. When making clay pot rice, it is best to use a shallower flat casserole. Today's casseroles are no longer as rough as the early casseroles, but it is necessary to spend time on maintenance. Soaking the casserole in rice washing water is a very traditional method. Of course, you can also use oil to maintain it.

Before using a newly purchased casserole for the first time, apply a layer of oil on the inner wall of the washed and dried casserole to allow the pores to completely absorb it, and then heat it over a very small fire to let the oil Allow it to be completely absorbed and let it cool naturally after turning off the heat.

The sauce is the flavor magician of clay pot rice. The seasoning of claypot rice is very simple. No seasoning is added when cooking, so the taste of the sauce is very important. Just pour it directly on the rice before eating. Using soy sauce directly is salty and has a single taste, so it needs to be prepared with other flavors in the recipe. The only uncommon flavor sauce (or fish sauce) is available in supermarkets and large wholesale markets.

After soaking the rice and then cooking it, the cooked rice will have a more elastic texture and plump and beautiful grains.

Generally speaking, preserved claypot rice will be served with some green vegetables, broccoli, kale, baby greens, etc. These vegetables need to be blanched in advance. Put some oil and salt in the blanching water. In addition to adding flavor to the vegetables, it will also make the color brighter. Of course, don’t forget to cool it with cold water, otherwise it will turn green. The vegetables will turn yellow.

Those who like to eat the crispy rice at the bottom of the claypot rice can put in the sausage and bacon, then pour some oil along the edge of the pot and cook it over low heat, so that it will be cooked when it is done. A layer of crispy and fragrant rice cake forms on the bottom.

If the bacon and sausage you use are already very salty, do not add salt and reduce the soy sauce by 2 teaspoons.

In addition, when eating claypot rice, the most important thing is the crispy rice. The clearly visible grains of shredded rice are cooked on the smooth bottom of the pot to create a layer of golden crispy rice, which is dry and crispy. Use a spoon to move the rice cooker at the mouth of the pot, and slide the spoon along the pot to the bottom of the pot. You can easily peel off the rice cooker at the bottom of the pot and chew it slowly in your mouth. The fragrance will linger between your teeth and the aftertaste will be endless. Different from ordinary rice balls, claypot rice balls are not only crispy but also have a long-lasting taste, and also concentrate the essence of the whole pot.