Because the time and temperature of clay pot rice are difficult to control, it is often eaten raw, and the process of boiling is complicated, which is really a lot of challenges for kitchen white.

The GDCF-4009C of Dasong Baixiang Pot is equipped with a new generation of precise temperature control system, which can not only accurately control the soaking, heating, boiling and baking of rice grains, but also make the rice grains boil 720 degrees with the heat flow through its multi-stage IH electromagnetic heating technology. With the red flame kettle specially developed for clay pot rice, the rice tastes softer and more glutinous after full heating, which not only greatly improves the taste, but also is more worry-free and convenient.

The crispy rice in clay pot is a very challenging technical job. If the temperature is too low, the rice crust may be white and sticky. And if the temperature is too high, the rice crust may be brown and bitter. Fortunately, there is a big rosin pot this year. In the baking stage of rice crust, the temperature can be accurately controlled at about 180℃, and the temperature is high and the time is short, which meets the most suitable temperature and time for rice crust forming and makes the cooked rice crust golden and crisp.