There is no school that specializes in clay pot rice. You can go to the chef school to study.
Let me teach you, hehe.
Ingredients: 50g rice, vegetable oil 1 teaspoon (5ml), sausage 65438+ bacon 0+ dried mushrooms 0, 2 broccoli, a little.
Sauce: 4 teaspoons of soy sauce (20ml), 1 teaspoon (5ml) umami sauce (or fish sauce), 2 teaspoons of salt (10ml), 4 teaspoons of sugar 1g, and chicken essence1g.
Exercise:
1) Soak dried mushrooms in warm water of about 40 degrees for half an hour, then wash and slice them for later use. Wash the rice and soak it in clean water for half an hour.
2) While soaking mushrooms and rice, put the bacon and sausage in a steamer, steam for 20 minutes, and slice for later use.
3) Cut the broccoli into small pieces, wash it, blanch it in boiling water with salt and oil for half a minute, take it out, soak it in cold water for 1 minute, and drain it for later use.
4) Pour the soy sauce, fresh juice, fragrant dew, salt, sugar, chicken essence and water into a bowl and mix well for later use.
5) Pour the soaked rice into the casserole and water (the distance between the water surface and the rice surface is about equal to the height of the first joint of the index finger). After the fire boils, turn to low heat, pour in vegetable oil, stir well, cover the pot and cook for about 10 minutes.
6) Open the lid and have a look. When the water is almost dry, add the cut sausage, bacon and mushroom slices, continue to cover the pot, and simmer 10 minutes.
7) Pour the fruit juice before eating, add the blanched broccoli, and stir well before eating.
Wordy:
* * To cook clay pot rice, it is best to choose a shallow casserole. Today's casserole is not as rough as the early casserole, but it takes some time to do maintenance. Soaking the casserole with rice washing water is a very traditional method. Of course, it can also be maintained by refueling.
* * Before the new casserole is used for the first time, coat a layer of oil on the inner wall of the washed and dried casserole to let the pores absorb completely, then heat it with a very small fire to let the oil absorb completely, and then naturally cool it after the flameout.
* * sauce is the flavor spirit of clay pot rice. The seasoning of clay pot rice is very simple, and no seasoning is added when cooking, so the taste of juice is very important. Just pour it on the rice before eating. Soy sauce used directly is salty and has a single taste, so it needs to be mixed with other flavors in the recipe. The only unusual flavor sauce (or fish sauce) can be found in supermarkets and large wholesale stores.
* * Soak the rice before cooking. The cooked rice tastes more elastic and the granules are full and beautiful.
* * Generally speaking, pickled clay pot rice will be accompanied by some vegetables, broccoli, cabbage, small vegetables and so on. These dishes need to be cooked in advance. Putting some oil and salt in the boiled water can not only add flavor to vegetables, but also make the colors brighter. Of course, don't forget the step of supercooling cold water, otherwise the vegetables will turn yellow.
* * People who like to eat the crispy rice at the bottom of clay pot rice can add sausage and bacon, then pour some oil along the edge of the pot and cook it on low heat, so that a crispy rice will be formed at the bottom when cooking.
* * If the bacon and sausage you use are already salty, don't add salt to the juice and reduce 2 teaspoons of soy sauce.