For a long time, the clay-colored clay pot rice has been used. Although it tastes good, many greedy white-collar workers feel high in calories at the sight of glutinous rice that looks oily. The ancient charcoal clay pot rice is low in fat and calories, but it is also full of old feelings. Clay pot rice is divided into two factions. One school is a retro dish made in a traditional casserole, which represents the clay pot rice just mentioned. The other school is a trendy dish made of Japanese casserole. Special mention will be made to Japanese pottery pots, because compared with our traditional pottery pots, the bottom of them is flatter, which makes the air convection heat transfer in the pots faster. Moreover, it is more resistant to high temperature, unlike the traditional casserole, which is easy to explode, and is suitable for making ingredients that need high temperature cooking. Its representative dish is the Xijiang black pearl in Zhongshan. It's baked differently from other places. Ordinary raw baking is to fry or cook the materials, then chop them up and bake them in soy sauce. There is a kind of raw roast, which is roasted from beginning to end, with ginger, onion and garlic as the bottom, and the whole process is slow. The cooked food is roasted with the head of the material, which is especially tasty, making the meat quality of the ingredients more tender and smooth.

Delicious standard of clay pot rice

Choose a pot: "A good horse with a good saddle" and a good pot with good rice. The pot should be very high, so that when cooking, you don't have to open the lid often to let the aroma and moisture escape. The older the rice cooker, the better, yes! Because the longer the rice cooker is used, the more oil it absorbs and the higher the temperature, the more beautiful and fragrant the cooked rice is.

Why is the rice cooked in the local casserole particularly delicious? It's not a psychological effect, just because the traditional coarse pottery jar has rough and loose texture and fast heat transfer. When cooking, just let the heat penetrate quickly, so that the rice will be cooked quickly, except that the body is prone to scorch. It is said that with the charcoal stove, the charcoal fragrance can penetrate into the rice from the loose pores, so that the rice can increase the charcoal taste of the rice cooker, but whether it can be done or not depends on your hands.

Rice: Clay pot rice comes first with rice. Because the origin of rice is different, the degree of old and new is different, and the water absorption is also different. 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. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. To make clay pot rice, you should use Thai rice and beautiful rice to make rice, so that the rice is fragrant and burnt. However, there are many glutinous rice and broken rice in the local area, but the appearance is not beautiful enough, but the specific collocation varies according to different rice varieties in four seasons.

Fire fighting: Fire fighting is very important. As soon as the master sees it, he will turn off the fire, stir fry from time to time, put the rice in, cover it, and cook a pot of rice for 20 minutes. But how to cook rice thoroughly depends mainly on experience.

Ingredients: Clay pot rice is flexible and varied, which varies from person to person and adapts to local conditions. It's better to pay attention to freshness and less pickled taste. To make clay pot rice well, we must pay attention to the heat and grasp the time.

Soy sauce: it is moderate in taste, not too salty, with less sweetness and bean flavor, and the taste does not mask the original flavor.

When to put soy sauce: As soon as the clay pot rice is served, you can add soy sauce and cover it for a few minutes, so that the heat in the pot will force out the fragrance of soy sauce, which is very fragrant. But don't use too much soy sauce, so as not to cover up the smell of rice. Next time is usually enough.

Rice: delicious, with distinct grains, fresh and not sticky, soft and smooth with a little taste. The rice in the middle of the pot should be soft, the edge of the pot should be scorched and hard, and the whole pot should be soft and hard.

Baked rice: thin, easy to scrape, golden in color, easy to bite, dry and wet, crisp when bitten, tough and smoky, and not too soft in the heart.

Guangdong style clay pot rice

Cantonese clay pot is not spicy. Although rice is not heavy, it can be eaten with meat. Rice is fragrant with meat, which really increases the appetite. Cooking clay pot rice must use clay pot rice, and the whole process must be simmered. Be sure to cover it, high temperature will overflow the smell of oil, which will roast the smell of meat.

Clay pot rice is a traditional food in Guangdong. Cantonese-style clay pot rice has more than 20 flavors, such as frog, beef, bacon, pork liver, roast duck, boiled chicken, sliced mushroom chicken, lobster sauce ribs and lobster sauce shad. Let's try it step by step. It's delicious!

Please refer to my blog Clay Pot Rice written in Baidu Space.

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