I always like to eat clay pot rice. In the past, the streets were full of clay pot rice. It is difficult to eat authentic rice now, and I always feel that I lack the taste of the past. Clay pot rice is a famous traditional food in Guangdong. Cooking in a small casserole (also called clay pot rice) and adding various materials to rice noodles is called clay pot rice.

Clay pot rice is cooked with pottery utensils, which is characterized by slow heat transfer performance, so it has strong heat preservation performance, so it can better preserve the nutritional components of food, which is particularly fragrant. Moreover, cooking by one person reduces the chance of filling and pollution of rice, which is more in line with sanitary conditions, so many people like it.

The materials used in clay pot rice are flexible and varied, which varies from place to place. Pay attention to the temperature when cooking clay pot rice, because the rice is different in origin, old and new, and has different water absorption. Different kinds of meat have different degrees of preheating. In order to cook these special ingredients in the same pot, and to retain the nutrients and original flavor to the maximum extent, it is necessary to identify the texture of various materials and strictly control various conditions to be just right. In addition, when eating clay pot rice, remember to taste the crispy rice, which is my favorite.

Duck clay pot rice

major constituent

Rice 1 small bowl? 300 grams of preserved duck? Five cabbages? Ginger 1? Onion 1 tree 1 person.

Attachment others

Cooking oil 1 tablespoon? Salt 1 teaspoon? 2 tablespoons soy sauce? Sugar 1/2 teaspoons? Proper amount of water

Practice of preserved duck clay pot rice

Step by step

1

Prepare the required materials

Step by step

2

Wash the casserole and brush a layer of oil on the bottom and side of the pot.

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three

Then pour in the washed rice.

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four

Add the right amount of water, according to the usual amount of water for cooking.

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five

Put it on the stove, cover it, and turn down the heat after boiling.

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six

Wash and chop the cured duck, wash the cabbage for later use, cut the onion into chopped green onion and shred the ginger.

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seven

Add shredded ginger to the salted duck, and then add a little soy sauce and oil. (Just a little)

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eight

Then stir well.

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nine

Cook the rice until it is 70% cooked, and then add the mixed preserved duck.

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10

Spread the salted duck evenly on the rice noodles, then cover and cook for 5 minutes.

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1 1

Pour a circle of oil along the edge of the pot, let the oil slowly penetrate into the pot, cover the pot and cook for 2 minutes.

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12

Then add 2 tablespoons sugar and soy sauce, cover and stew for 2 minutes.

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13

Add water to the pot and bring it to a boil. Add oil and salt, and then blanch the cabbage.

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14

Sprinkle chopped green onion on the stewed rice.

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15

Finally, add the cabbage and you can eat it.

Finished map of preserved duck clay pot rice

Cooking skills of preserved duck clay pot rice

skill

Except for cooking with a big fire at first, I have been cooking with a small fire. Pay attention to the heat, it will be easy to paste the bottom, so be sure to use a small fire. The time from cooking to cooking is about 20 minutes.