In fact, a clay pot refers to a cooking method besides a container, that is, put the scoured rice into the pot, measure the amount of water, cover it, add ingredients to the rice when it is 70% ripe, and then cook it with slow fire. Different from the "casserole", the "pot" made of tiles is more flexible in 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. Generally, silk Miao rice is chosen, because it is oily and glittering, slender, flexible and rich in rice flavor. Selecting rice for cooking 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 flavor.
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 is rich in salty flavor of soup, fat but not greasy, warm and delicious, and refreshing after eating. If fat and thin bacon are used, the fragrance will be more intense.
Rice crust-the essence of pot.
When eating clay pot rice, you can't let go of the crispy rice. The crispy rice with clearly visible grains is burnt with a golden brown layer by the smooth bottom of the pot, which is dry and fragrant. You can easily peel off the crispy rice at the bottom of the pot and chew it slowly in your mouth, leaving a fragrance between your teeth, leaving an endless aftertaste. Different from the ordinary rice crust, the rice crust of tile pot is not only crisp but also has a long taste, and it also concentrates the essence of the whole pot.
The practice of clay pot rice
1 Rub 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 degree of raw and cooked rice! It's too bad to eat, but raw food can't be eaten at all ) Put the rice and water into the casserole and bring it to a boil with high fire.
2. In about ten minutes, the rice began to collect water. You can see holes in the surface of the rice. At this time, put the meat and shredded ginger in quickly! Be quick!
3. After the meat is put away, put the shredded ginger and lay an egg. Cover, change the heat to minimum, and cook for another three or four minutes. The critical moment has come! 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, and it will be born if there is not enough time for baking, and it is difficult to save it.
4. After waiting patiently for fifteen minutes, the delicious clay pot rice will be ready!