Everyone likes it, because its meat dishes and rice taste blended with each other, because of its rice crust.
For the sake of this crispy rice, when many friends are cooking pot rice, either the rice is raw or the rice is burnt.
So today, let's not talk about the production process. Let's talk about how to cook clay pot rice without pasting it.
In fact, there are no profound skills, just some small details.
The first step of not pasting the pot, the choice of casserole
You don't just choose a casserole to cook clay pot rice. You should choose a small one with a shallow mouth and a flared mouth. Why? This kind of earthenware pot rice is small in consumption, small in thickness and uniform in heat conduction. When the rice at the bottom just becomes a crispy rice, the rice at the top is cooked. If you have to choose a big casserole, the bottom is burnt and the top is raw.
In the second step of not pasting the pot, the rice must be soaked in advance.
The rice in clay pot rice must be soaked in advance for about an hour. Casseroles are not as tightly sealed as rice cookers, and the water in the cooking process is quickly released. Without soaking in advance, the rice is boiled dry before it can absorb the water, which is naturally easy to pinch, even if it is cooked, it will be very hard. So take a dip and let each grain of rice be soaked with water before cooking, and it will be cooked easily.
In the third step of not pasting the pot, the bottom of the earthenware pot should be brushed with oil.
If you don't brush the bottom of the earthenware pot before adding rice, the rice will stick the bottom of the pot in a mess. After all, he is rice, sticky!
The fourth step of not pasting the pot, time and fire control.
The whole process of clay pot rice should be cooked with slow fire, and the time is about 20~30 minutes depending on the size of firepower, type and casserole size. This kind of pot I use, it takes about 25 minutes to simmer.
Knowing these details, we can start making clay pot rice.
1, rice washed and soaked in water for about an hour.
2. Prepare the ingredients. Today, we make Cantonese sausage, including sausage, diced carrots, fresh corn kernels, small green beans, chopped green onion and shredded ginger.
3, modulation juice: oyster sauce, soy sauce, steamed fish soy sauce, sesame oil, you can add a little fish sauce, you can not add it if you are not used to this taste.
4. Brush the oil at the bottom of the pot and then add the soaked rice and water, which is slightly less than the rice. Cover the lid and cook the rice on low heat. After the pot is boiled, turn to low heat and stew the rice for 8~ 10 minutes.
5, the water in the pot is absorbed by rice, and when you can't see the excess water, you can add various ingredients except shallots. Then pour some juice. Cover the lid and pour a circle of cooking oil along the edge of the lid. Simmer for 5 minutes on low heat, then knock an egg and simmer for 7 or 8 minutes. The total time of stewing rice after adding ingredients is about 12 minutes.
At this time, the sausage is gradually steamed on the rice, and the gravy and juice slowly penetrate into the rice below, and the rice becomes fragrant.