Clay pot rice is a traditional food in Guangdong. Cantonese-style clay pot rice has more than 20 flavors, such as bacon, diced chicken with mushrooms, pork ribs with lobster sauce, pork liver, roast duck and boiled chicken.

In fact, clay pot rice refers to a cooking method outside the container, that is, put the washed rice into the pot, measure the water, cover the pot, add ingredients when the rice is seven ripe, and then cook it with slow fire. Different from the "casserole", the "pot" made of ceramic tiles has more flexible temperature control and the cooked rice is more delicious.

Choosing high-quality rice is the key.

Good clay pot rice is very particular about rice. Silk Miao rice is generally chosen, because it is shiny, slender and elastic, and rich in rice fragrance. Choosing rice for clay pot rice is the key link. It is best to choose slimming rice for late rice. Because slimming rice has good water absorption, it can also absorb the fragrance of stuffing and oil, so that the cooked clay pot rice gives off a unique rice fragrance.

In addition to rice selection, the choice of matching materials will also determine the taste of clay pot rice. For example, bacon rice, crystal clear rice absorbs the essence of bacon materials, and the soup is salty, fat but not greasy, warm and delicious, and refreshing after eating. If you use fat and thin bacon, the flavor will be stronger.

Crispy rice crust-the essence of the pot.

When eating clay pot rice, you can't let go of the crispy rice. The crispy rice with clearly visible rice grains was burned with a golden brown layer by the smooth bottom of the pot, which was dry and fragrant. You can easily peel off the crust at the bottom of the pot and chew it slowly in your mouth, leaving fragrance between your teeth and endless aftertaste. Different from ordinary rice crust, the rice crust of the earthen pot is not only crisp but also long in taste, and it also concentrates the essence of the whole pot.

The practice of clay pot rice

1. Put a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water: 1: 1.5 (This ratio is very important, which is related to the raw and cooked degree of rice! It's too bad to eat raw food.) Put rice and water in a casserole and bring it to a boil over high fire.

After about ten minutes, the rice began to absorb water. You can see that there are holes in the surface of rice. At this time, quickly put the meat and shredded ginger in! Hurry up!

3. After the meat is put away, add shredded ginger and lay an egg. Cover the lid, turn the fire to a minimum and cook for another three or four minutes. It's the critical moment! Turn off the fire and let the clay pot rice bake for fifteen minutes. Don't open the lid again ~ this is the most critical time for clay pot rice. If there is not enough time to bake, it will be raw and difficult to preserve.

4. Wait patiently for fifteen minutes, and the delicious clay pot rice will be ready!

Clay pot rice

Talking about clay pot rice on a hungry morning is tantamount to stimulating the digestive system, just like an imaginary plum tree to a burning mouth, watching plums quench their thirst and then getting more and more thirsty. However, there are countless Hong Kong-style tea restaurants on the street. At sunny noon, with half a morning's expectation, sitting behind the cold glass and eating hot clay pot rice is also a beautiful thing.

Clay pot rice, as its name implies, is rice cooked in a small pot, which is probably unique to Guangdong. There are many small shops selling clay pot rice in Guangzhou, which are usually opened by the roadside. A row of stoves were filled with steaming clay pots, and a master patrolled back and forth with bamboo chopsticks, like a wheel battle in Go. This kind of food stall is generally exclusive, and soup is also served. There are the most "porridge and noodles" shops on the streets of Guangzhou, followed by dessert shops and possibly clay pot rice shops. Although it is sold separately, there can be dozens of varieties, which are delicious and not expensive.

Another place that advocates clay pot rice is Dongguan. Because the special product of bacon is a good material for making clay pot rice, salted duck sausage bacon is simply born for clay pot rice, which is a perfect match with local silk seedlings. However, it seems that there are not many shops specializing in clay pot rice in Dongguan. Although there are many cooking stoves in front of the store to make clay pot rice, most of them are also engaged in other businesses, such as steamed rice in original cups, with similar materials but different containers. The clay pot rice in Dongguan is slightly different from that in Guangzhou. For example, there are mixed preserved duck, duck intestines, duck treasures and the like, and it is also customary to add olive horns and salted plums and the like. The taste is a little special, and it is a little ordinary compared with Guangzhou.

It seems that there was no special clay pot rice in Shenzhen before, but Chaozhou clay pot porridge has mushroomed. In fact, as a snack, clay pot rice is more suitable, and you can drink some beer with food and rice. I have eaten clay pot rice once or twice in a Chinese fast food restaurant, which is not flattering. That place seems to have everything, nothing is refined. Later, I accidentally went to a Hong Kong-style restaurant and ate a bowl of porridge, which was more authentic than I expected. Compared with the porridge cooked by Chaozhou leftovers, which I often eat, the rice flowers are even and become a fine product. Try another kind of clay pot rice with bacon flavor. It's quite refreshing, the materials are real, and the temperature is measured. From then on, I began to have a good impression on "Hong Kong style".

Traditional clay pot rice mainly includes lobster sauce and ribs rice, laba rice, dried salted duck rice, eel rice, frog rice and curry beef rice. The authentic rice should be made of silk seedlings, which is firm, delicate and crystal clear, tastes good and is easy to be ruined. Generally speaking, raw rice and lettuce are cooked in one pot. Take lobster sauce ribs rice as an example. Taomi, put it in the pot. When 67 is ripe, open the pot cover, add raw ribs with good fragrance, and add two Chinese kale until cooked. If it is eel or frog, the time can be shorter. If it is beef, it should be noted that food should be taken into account, and this is the temperature.

Delicious clay pot rice has two characteristics that cannot be ignored. First put the sauce on the table, open the lid and pour it on the rice, making a noise. This is the finishing touch, it looks black and bright, depending on the skill of the sauce master; Another place is crystal-clear rice with silk seedlings, and the smooth bottom of the pot burns a golden skin. Different from ordinary pot, it is not only crisp but also has a deep taste, which is the essence of a pot. This depends not only on the temperature, but also on the quality of the pot itself. A good pot has a bright glaze bottom. If it is covered with sand holes, it is absolutely impossible-also, the dishwasher should not be sloppy, and all the residue in the last pot should be brushed off with a wire brush.

Several methods of clay pot rice;

* * * Celery and salted fish rice * * *

Ingredients: diced celery 1 cup diced salted fish 2 tablespoons white rice 2 cups water 2 cups.

Seasoning a: salt 1 teaspoon sesame oil, 2 teaspoons pepper 1 teaspoon.

Seasoning B: 2 tablespoons of red wine vinegar and sugar each.

Exercise:

(1) Wash and drain the rice, and add 2 cups of water to soak 15 ~ 20 minutes.

Other materials shall be prepared separately.

(2) Add the diced salted fish and seasoning A into the rice and stir slightly.

Cook with a rice cooker, and then simmer for about 15 minutes after the switch is turned on.

(3) Open the lid, add the diced celery and stir it slightly with a rice spoon.

Cover again and stew for about 3-5 minutes, then sprinkle seasoning B evenly.

Stir well with a spoon and serve.

* * * asparagus clam * * *

Ingredients: asparagus 6 clams 1/2kg shredded seaweed 1 tablespoon shredded ginger 1 tablespoon sliced pepper 1 tablespoon boiled rice 2 cups of water.

Seasoning: 2 tablespoons sugar in red wine vinegar 1/2 tablespoons salt 1 2 tablespoons pepper in sesame oil 1 teaspoon.

Exercise:

(1) Wash asparagus and cut it into 2 ~ 3 sections.

Soak the clams in clear water for about 3 hours, and spit out the sand for later use.

(2) Wash the rice, drain the water, and soak in 2 cups of water15 ~ 20min.

Add seasoning, shredded ginger and pepper, mix well, cook in an electric cooker,

After the switch is tripped, it will take 15 minutes to open the cover.

(3) After opening the lid, add the chopped asparagus and add a little water to the outer pot.

Press the switch and cook again.

(4) Boil a pot of water, add the clams, and turn off the fire after the clams open.

Use chopsticks to pick out the mussels one by one. Boiled clams and shredded seaweed

Add asparagus rice, stir gently with a spoon from bottom to top, and serve.

* * * Sweet potato and cheese rice * * *

Ingredients: sweet potato 1 cheese 1 sliced white rice 1 glass of water 1 cup.

Seasoning: salt 1 tsp oil 1/3 tsp.

Exercise:

(1) Wash the rice, and add 1 water to soak 15 minutes.

(2) Peel and dice the sweet potato for later use. Cheese is also diced for use.

(3) Add the diced sweet potato and oil to the rice and stir it a little.

(4) Steam in an electric rice cooker, add cheese slices and salt immediately after taking out, and mix well.

You can eat.

* * * Mung bean osmanthus rice * * *

Ingredients: mung bean 1 cup of white rice, 2 cups of water, 2 cups.

Seasoning a: sesame oil, 2 teaspoons of salt, 2 teaspoons of wine 1 teaspoon.

Seasoning b: sugar 1/2 tablespoons osmanthus sauce 1/3 tablespoons.

Exercise:

(1) Wash the white rice first and soak it in 2 cups of water 15 minutes.

Wash and drain the green beans and add them to the rice.

(2) Put seasoning A into it and stir it a little, then put it into the rice cooker and press the switch.

(3) Don't open the lid after the switch is tripped, and let the rice stew for 15 ~ 20 minutes.

Then open the pot cover, add seasoning B, and stir evenly with a rice spoon from bottom to top.

Do it.

When using fresh green beans, there is no need to increase or decrease the amount of cooking water. ※,

Because the mung bean kernel itself contains enough water to cook it thoroughly.

* * * leek flower rice * * *

Ingredients: leek flower (thin) 20 salted eggs, 2 white rice 1 glass of water 1 cup.

Seasoning: salt 1 tsp sugar 4 tsp Chili powder 2 tsp.

Exercise:

(1) Wash and drain the rice, and add 1 glass of water for soaking15 ~ 20min.

(2) Wash the leek flower, soak it in clear water for 30 minutes, drain the water, and cut it into 1 ~ 2 cm segments.

Use. After the salted eggs are shelled, cut into 0.5 cm dices for later use.

(3) Mix the diced salted egg and seasoning into the rice and cook together. After the switch jumps,

Add shallots, cover and stew 15 minutes.

Finally, gently stir with a rice spoon from bottom to top, and serve.

* * * Lily Rice * * *

Ingredients: fresh lily 1 sausage 1 strip of white rice 1 glass of water 1 cup.

Seasoning: salt 1 and 1/2 teaspoons sugar, 2 teaspoons pepper, 2 teaspoons salad oil 1/2 teaspoons.

Exercise:

(1) Wash and drain the rice, and add 1 glass of water for soaking15 ~ 20min.

Wash and drain the lily for later use.

(2) Cut the sausage into 0.5 cm thick disks or dices.

(3) Add seasoning to the rice, stir it evenly first, and then spread a sausage plate on the rice.

Cook in an electric cooker. Don't open the lid after the switch is tripped.

Stew 15 minutes or so.

(4) Open the pot cover, add the lilies, and add a little water to the outer pot.

Press the switch and cook again. After the switch jumps,

Stir gently with a spoon from bottom to top, and serve.

* * * Shrimp with bamboo shoots * * *

Ingredients: fresh bamboo shoots 1 shrimp 1/2 cups chopped green onion, 2 tablespoons white rice, 2 cups water.

Seasoning a: salt 1 tsp sugar 2 tsp sesame oil 2 tsp.

Seasoning b: wine 1/2 tablespoons of seven-flavor Chili powder 2 tablespoons.

Exercise:

(1) Fresh bamboo shoots are shelled and crude fibers are removed. After washing,

Cut into 2 cm oblique pieces for use. Cleaning shrimp, removing intestinal sludge,

Blanch with hot water for later use.

(2) Wash the rice, drain the water, and soak in 2 cups of water15 ~ 20min.

Add bamboo shoots and seasoning A, mix well and cook in an electric cooker.

Don't turn it on after the switch is tripped. Let it stew for about 15 minutes.

(3) Finally, open the pot cover and put in the blanched shrimps.

Mix chopped green onion with seasoning B, cover and stew for about 2-3 minutes, then take out and serve.

* * * Eggplant scented rice * * *

Ingredients: eggplant 1 strip of ground meat, 3 tablespoons of white rice 1 glass of water 1 cup.

Seasoning a: soy sauce 1 tablespoon sugar 1/2 tablespoons salt 1 tablespoon sesame oil 1/3 tablespoons.

Seasoning b: chopped green onion 1/2 tablespoons garlic 1/2 tablespoons pepper 1/3 tablespoons.

Exercise:

(1) Wash the eggplant, cut it into small pieces with a hob and soak it in clear water.

When you want to cook, pick it up and drain it for later use.

(2) Wash the rice, drain the water, and then add 1 glass of water to soak for 20 minutes.

Finally, add eggplant slices, minced meat and seasoning A, and stir a little.

Steam in an electric cooker.

(3) After the switch is switched on, don't open the lid first, and let the tomato rice stew for about 20 minutes.

After opening, add seasoning B and stir evenly with a rice spoon from bottom to top.

* * * Salmon rice with diced ginger * * *

Ingredients: tender diced ginger 1/3 cups of diced salmon 1/2 cups of white rice 1 glass of water 1 cup.

Seasoning: wine 1 tsp pepper 1 tsp sesame oil 2 tsp.

Exercise:

(1) Wash and drain the rice, then add 1 glass of water for soaking15 ~ 20min.

(2) Add seasoning to diced salmon and marinate for 10 minute.

(3) Sprinkle tender diced ginger, diced salmon and salt evenly on the rice and cook together.

After the switch is switched on, stew for 15 minutes, and finally gently stir evenly with a rice spoon from bottom to top.

* * * Cabbage and rice * * *

Ingredients: Chinese cabbage, 2 pieces of bacon, 3 pieces of white rice, 1 glass of water, 1 cup.

Seasoning: salt 1 and 1/2 tsp pepper 1 tsp oil 1 2/3 tsp minced garlic.

Exercise:

(1) Cut Chinese cabbage and bacon into 0.5cm strips for later use.

(2) Wash and drain the rice, and add 1 glass water for soaking15-20min.

(3) Put the seasoning into the rice and stir it evenly, then spread the cabbage and bacon strips on the table.

Cook in an electric cooker. Don't open the lid after the switch is tripped.

Let the cabbage and rice stew for another 15 minutes, and finally gently stir with a spoon from bottom to top.

* * * Jade mushroom meets rice * * *

Ingredients: Jade Mushroom with 2 yolks 1 white rice 1 glass of water 1 cup.

Seasoning: salt 1 tsp sugar 1/3 tsp sesame oil 1/2 tsp chai fish juice (light color) 1/3 tsp.

Exercise:

(1) Wash and drain the rice, and add 1 glass of water for soaking15 ~ 20min.

(2) Cut off the head of the mushroom, wash and drain it for later use.

(3) Add the seasoning into the rice and stir it evenly, then spread the mushroom on the rice and cook it with an electric cooker.

After cooking, stew for 15 minutes, and then gently stir with a rice spoon from bottom to top.

(4) put the rice into a bowl, press a concave hole in the middle of the rice with a spoon,

Then put the fresh egg yolk in the concave hole and stir it gently when eating.

* * * Garlic eight-treasure rice * * *

Ingredients: garlic 10 diced meat 1/2 cups of eight-treasure rice, 2 cups of water and 2 cups.

Seasoning: pepper 1 tsp oil 1 tsp sugar 2 tsp white powder 2 tsp.

Exercise:

(1) Wash and drain the rice, add 1 and 9/ 10 cups of water,

Soak for 4 hours.

(2) Peel and dice garlic, and marinate the diced garlic with seasoning for about 10 minutes.

(3) Sprinkle garlic and diced meat evenly on the rice and cook together.

Stew 15 ~ 20 minutes, and finally gently stir with a rice spoon from bottom to top.

* * * Mushroom and ham rice * * *

Ingredients: mushroom 10 minced onion 1/4 cups ham 1/4 cups Brazilian flour 1/2 tablespoons glutinous rice 1 1 cup white rice 1 2 cups water.

Seasoning: salt 2 tsp pepper 1 tsp sugar 1/3 tsp olive oil 1 tsp.

Exercise:

(1) Wash and drain the mushrooms, and slice them for later use.

(2) washing and draining five grains of rice, adding 1 glass water for soaking for 3 hours,

Then clean the white rice, add 1 glass water to soak 15 minutes,

Finally, the two kinds of rice (even water) are mixed together for later use.

(3) preheat the pan, add olive oil, saute onion, add mushrooms and ham, stir fry,

Add other seasonings and stir well. After cooking, spread it on the rice.

(4) Cook in an electric cooker, and stew for 20 minutes after the switch is switched on.

Finally, sprinkle basil powder and mix well with a spoon.

* * * Fresh mushroom rice * * *

Ingredients: fresh mushrooms, 4 pieces of shredded chicken, 1/4 cups of celery powder, 1 tablespoon of white rice, 1 cup of water, 1 cup.

Seasoning: salt 1 tsp sesame oil 2 tsp soy sauce 2/3 tsp sugar 1/3 tsp white powder 2 tsp black pepper 2 tsp.

Exercise:

(1) Wash and drain the rice, add 1 water and soak for about 15 minutes.

(2) Wash and shred fresh mushrooms, mix them with shredded chicken and seasonings, and spread them on rice.

(3) put it into an electric rice cooker and cook it. Stew for 10 minutes after the switch is switched on, and open the lid.

Stir in celery powder, stew for another 5 minutes, and finally gently stir with a rice spoon.

* * * Rice with coriander and crab meat * * *

Ingredients: coriander 1/3 cups of crab meat (including leaves) 1/2 cups of garlic and peanuts, 2 tablespoons of white rice 1 cup.

Seasoning: salt 1 tbsp wine 1/2 tbsp sugar 1/3 tbsp pepper 1 2 tbsp sesame oil.

Exercise:

(1) Wash coriander and soak it in water for 10 minute, then take it out and drain it.

Pick the leaves of coriander one by one, and cut the stems of coriander into powder for later use.

(2) washing and draining the rice, adding 1 glass water for soaking 15 minutes,

Add seasoning and mix well, spread crab meat and coriander stalk powder on the rice.

Cook in an electric cooker, then stew for 15 minutes.

(3) After opening the pot cover, add the coriander leaves and peanuts, and stir them with a rice spoon, and serve.

* * * Bean sprout rice * * *

Ingredients: soybean sprouts, 4 2 shredded black fungus 1/3 cups (about 1 cup), 2 cups of white rice and 2 cups of broth.

Seasoning: 2 teaspoons of salt wine 1/2 teaspoons of sesame oil, 2 teaspoons of salad oil 1/2 teaspoons of pepper 1 teaspoon.

Exercise:

(1) Wash and drain the rice, and soak in 2 cups of broth 15 ~ 20 minutes.

Add seasoning and mix well for later use.

(2) Wash the soybean sprouts, spread them on the rice with shredded black fungus, and then cook them in an electric cooker.

After cooking, it needs to be stewed 15 minutes. After opening the lid, gently stir with a rice spoon from bottom to top.

* * * North Mushroom Chicken Clay Pot Rice * * *

The weather is getting colder and colder! Eating hot clay pot rice, there is only one "beauty" in my heart.

This time, the mushroom chicken pot rice has been improved. First, fry the chicken until it is half cooked, and then put it in the casserole.

It is a fragrant explosion procedure, which can not only ensure the tenderness of chicken, but also increase the flavor.

Ingredients: boneless chicken legs, mushrooms, vegetables (any kind of vegetables is ok,

I use spinach, ginger, garlic, pepper, white rice and sesame oil.

Chicken marinade: soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic.

Seasoning sauce: wine, soy sauce and sugar.

Cut chicken leg into pieces, add soy sauce, wine, allspice powder, pepper, sesame oil,

Marinate with a little sugar and garlic for an hour.

After the water is boiled, just blanch the vegetables in the pot (don't blanch for too long).

That is, when the vegetables start to turn green (about a few seconds), they can be picked immediately.

Picked vegetables will cool down immediately (you can change the water several times until the water temperature cools down. )

Adjust the seasoning sauce in advance: the ratio of wine, soy sauce and sugar is 1: 1:0.5.

This is three cups of basic sauce. Cooking three cups of cuttlefish or fried clams in the same way is also delicious.

Soak the whole mushroom until soft, then cut it into two or three pieces, and then use the freshly made one.

About 2~3 tablespoons of sauce, mix well to taste.

When the pot is hot, pour in sesame oil, stir-fry the ginger slices slowly over medium and small fire, and never use a big fire.

Explosive incense! Because ginger slices are bitter (remember), if there is no sesame, use cooking oil, but sesame oil is more fragrant. When the ginger slices are slightly dry, put the flat garlic into the pot and fry until fragrant. You can fire at one o'clock. If you like spicy food, you can add Chili to fry it. After the ginger and garlic are fragrant, put the chicken in the pot and fry it. When the chicken changes color, pour the sauce into the pot and bring it to a boil. It takes about 1~2 minutes to get out of the pot after boiling (don't overcook the meat! Because I'll put it in the casserole later, I'll try to find out what's wrong with the purple spring ring, what's wrong with the bed, what's wrong?

While cooking, stir the rice with chopsticks until the water is half boiling, turn to low heat and cover the lid.

After a few minutes, boil the water for about eight minutes, then open the lid and cook the chicken and mushrooms for about eight minutes, then close the lid and stew for ten minutes (chicken soup will be used later), and then open the vegetables and eggs for five minutes.

When the egg is boiled into a "sweet egg" state, it can be done.

Pour the chicken juice into the casserole,

At this time, turn the fire into a big fire and turn it off in about tens of seconds!

Mushroom and chicken pot rice is ready. Let's eat while it's hot.

Note: Do not open the lid after the switch is tripped, and let the rice stew 15 ~ 20 minutes.