Clay pot rice, also known as clay pot rice, is a famous dish in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. The main types of this dish are bacon-flavored clay pot rice, mushroom slippery chicken clay pot rice, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken clay pot rice and so on.

Usually, lard is brushed in the pot first, then the washed rice is put into the pot, and the water is measured and covered. When the rice is seven-cooked, add the ingredients and cook it with slow fire.

Pots made of ceramic tiles are more flexible in heat control, and the cooked rice is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It's as delicious as pouring hot rice in soup for a while before eating.

Learn the basic process of clay pot rice

1. Selection and treatment of rice: including rice selection, rice pretreatment and rice-water ratio.

2. Pickling of meat and treatment of vegetables: selection of meat and pretreatment of meat.

3. Introduction of common meat curing: bacon: bacon, sausage, cured duck, cured fish, etc. Livestock meat: pigs, cattle, mutton, etc. The pickling method and preservation method of aquatic meat, freshwater fish and marine fish.

4, master the skills of clay pot rice heat: only by mastering the heat can we avoid the usual situation of raw paste pot.

5. Production and processing technology of golden rice crust: Golden rice crust has always been the soul of clay pot rice. Many people who come to eat clay pot rice come for crispy rice, so a good crispy rice is also a way to keep old customers.