What are the varieties of boiled rice
What are the varieties of boiled rice, boiled rice, also known as wok rice, as the name implies, is to use the wok out of the specialties, as opposed to the traditional classic boiled rice, and now all over the boiled rice is with the local taste fit, so as to be able to meet the dietary needs of the local people. So what are the varieties of boiled rice?
What are the varieties of boiled rice1
1, pork loin boiled rice
2, shrimp eggs boiled rice
3, salted fish and bacon boiled rice
4, meat floss and eggs boiled rice
5, roasted duck legs boiled rice
6, water snake boiled rice
7, loach boiled rice
8, roasted beef boiled rice duck
9, Spare Ribs and Raw Intestine with Rice in Casserole
10, Preserved Duck with Rice in Casserole
11, Dried Preserved Fish with Rice in Casserole
12, Marinated Duck Wings and Kidneys with Rice in Casserole
13, Chicken with Yellow Kidney in Casserole
14, Bacon and Fish Balls with Rice in Casserole
15, Bacon and Marinated Elemi with Rice in Casserole
16, Flower Crab with Rice in Casserole
17, Grass Carp Brisket with Rice in Casserole
18, Eel with Rice in Casserole
19, Straw Mushroom and Pork Heart with Sliced Pork in Casserole
20, Salt Baked Pork Belly with Rice
21, Mushroom, Chinese Sausage, and Chicken in Casserole
22, Fish Pudding with Black Bean Sauce in Casserole
23, Tong Lice in Casserole
24, Smooth Chicken Rice in Casserole
25, Preserved Duck with Elephant's Tongue in Casserole
26, Pork with Elephant's Tongue in Casserole
27, Chicken with Assorted Meat in Casserole
28, Quail in Casserole
29, Preserved Chinese Intestine and Dried Fish in Casserole
30, Mushroom with Sliced Meat and Pork Liver in Casserole
31, Pigeon with Assorted Meat in Casserole
32, Barbecued Pork with Soya Bean Sauce in Casserole
33, Sliced Pork with Pork Liver in Casserole
35, Soya Mushroom in Casserole
32, barbecued pork with rice in Casserole33, eel and chicken kidneys with rice in Casserole
34, pork minced pork with rice in Casserole
35, pork liver with rice in Casserole
36, beef tendon with squash in casserole
37, three preserved meat in casserole
38, chicken with rice in casserole
39, salted fish and pork in casserole
p> 40, chicken legs preserved duck rice in Casserole
41, loach chicken elemi rice in Casserole
42, salted fish elemi rice in Casserole
43, beef rice in Casserole
44, preserved sausage and pig raw sausage rice in Casserole
45, beef meatballs in Casserole
46, black bean sauce ribs in Casserole
What are the varieties of Casserole rice 2Classification of varieties of boiled rice
The traditional varieties of boiled rice are mainly black bean spare ribs, preserved meat rice, slippery chicken rice, eel rice, chicken rice, salted fish and meat rice, etc., authentic to be used in the silk seedling fragrant rice, take its solid fine crystal, taste good, taste strong and easy to be soaked by the soup rotten. Generally speaking, raw rice and raw vegetables cooked in a pot, to black bean ribs rice, for example, wash the rice on the pot, cook six or seven mature when the lid is removed, add a good flavor sauce of raw pork ribs, along the side of the pot drizzle into the sauce sesame oil, simmering until the rice collected water, from the potpourri. After the lid is up, add the scallions, spread the green greens, if it is eel or field chicken time can be shorter, if it is beef but also a little longer, it is important to note that the rice should be balanced, this is the fire.
Good pot rice has two features that can not be ignored, one is with the pot on the table sauce, uncovered pouring on the rice, there are sizzling sound, this is the eye-catching pen, looks black and bright, all depends on the master of the sauce craftsmanship;
The other is the crystal clear silk seedling rice by the smooth bottom of the pot burned out of a layer of golden potpourri, different from the ordinary potpourri is not only crispy and deep and long flavor. Not only crispy and long flavor, really the essence of a pot, which depends not only on the fire, but also depends on the quality of the pot itself, a good pot is a layer of shiny glaze inside, if full of grit is not - and, the dishwasher can not be sloppy, to use a wire brush to the last pot of the residue of the brush to clean up before it.
Casserole rice has preserved meat casserole rice, mushroom slippery chicken casserole rice, black bean spare ribs casserole rice, pork liver, roast duck, white cut chicken casserole rice, and so on.
Casserole rice, also known as wabao rice, is a specialty dish of Guangzhou City, Guangdong Province, belonging to the Cantonese cuisine.
Usually, the first pot will be brushed with lard, and then put the amalgamated rice into the pot, measure the amount of water, cover, and boil the rice to seven mature when adding ingredients, and then turn to a slow fire boil cooked. With the tile made of "pot", in the control of the fire is more flexible, boiled out of the rice is also more flavorful, between the teeth, lingering aftertaste.
The history of boiled rice can be traced back to more than 2000 years ago in the Central Plains, according to the "Ritual Notes" and other books, the eight treasures of the Zhou Dynasty in the first treasures, the second treasures and boiled rice the same way, only to change the use of yellow rice as a raw material, it can be seen that at that time it was very expensive. According to Wei Juyuan's "Recipes" on the record, to the Tang Dynasty called "Royal Yellow Queen Mother rice", is the braided strand (shredded meat) egg fat (egg) cover the surface of the rice surface miscellaneous flavors to do, and thus more flavorful.
What are the varieties of casserole rice3
Types of casserole rice
First, bologna casserole rice
White rice draws on the essence of salted meat, containing the thick salty aroma of the material juice, fat and not greasy mouth, mild and refreshing to take the warmth after taking the heart, the heart and mind, the choice of fat and thin. Two colors of bacon meat, the aroma is also more intense. Salted meat in the phosphorus, potassium, sodium components of colorful, but also with the body fat, protein, carbohydrate compounds and other elements, with the spleen, stomach and cold, digestion and other functions. And rice has a beneficial gas, spleen and stomach, kidney and strong will, and the five organs, blood, ears and eyes, stop boredom, quench thirst, the role of diarrhea.
Two, mushroom slippery chicken casserole rice
Mushroom slippery chicken casserole rice, rice is the use of Thai rice specially made, hard and soft moderately, with tender chicken and mushrooms and special seasoning, through the professional customization of the casserole baked and cooked. Chicken breast has the effect of warming the middle and nourishing the blood, consolidating the essence, strengthening the kidney and marrow, nourishing the yin, nourishing the blood, and benefiting the intellect. Flat mushrooms with colorful proteins and a variety of essential nutrients for the body, in which most of the protein content in more than 30%, than the general vegetables and fruits, fresh fruits, 'composition is higher.
Three, water black beans and pork ribs boiled rice
Water black beans and pork ribs boiled rice is suitable for all the qi and blood deficiency of the people, high fever people, the disease for a long time to heal, the female after giving birth to a child, the old man, infants, weak digestion, boiled into a thin rice conditioning to take; diabetic is not suitable for more food. Suitable for gas and blood deficiency, kidney yin deficiency nerd; cold and damp phlegm stagnation within the person with caution; obesity, blood sugar more people are not suitable for more food.
In addition to the above three kinds of casserole rice, Guangzhou City also has a variety of different, such as beef liver casserole rice, white cut chicken casserole rice, beef and egg casserole rice, idle fish sausage casserole rice, chicken ball casserole rice, raw fish casserole rice, salted egg and pork casserole rice, chicken claw casserole rice and so on more than 20 kinds.
Cooking Skills for Rice in Casserole
The most important thing you can't let go of in rice in casserole is the potpourri, which is golden in color, dry and crispy in mouth, with a long and lingering taste and a long aftertaste, and it is the favorite of the city's fashionable elites. Rice is the staple food of Chinese people, Kung Fu Pot, Sven slow fire, not arrogant, not impatient, fire to the success of the fire, Fangzhan Kung Fu Pot flavor fragrance. The guests come from all over the world and have time to eat Kung Fu Pot Rice.
Pot fire: to pottery, insulation, heat evenly, can save food nutrients, especially fragrant. Need to Sven slow fire, lupine, not hasty, fire to Kung Fu. One person a pot, reduce the rice links and pollution opportunities, more in line with health conditions
With rice is very careful, generally choose the silk seedling rice, because this rice oily crystal, rice body long, flexible and moderate, rice flavor. Cooking boiled rice is a key link in the selection of rice, it is best to choose the late rice lean rice, because the lean rice absorbent, but also can absorb the filling and oil flavor, so that the cooked boiled rice exudes a unique rice aroma.
Meat should be freshly procured, put into a dozen kinds of flavor marinade with, so as to enhance the freshness and flavor.
The ingredients used in the pot rice are flexible and varied, and can vary from time to time and place to place. To make the pot rice well, it is important to pay attention to the fire, because the origin of the rice is different, the old and the new are not the same, and the amount of water absorption is also different. Various meats have different degrees of heat preheating. To put these materials in the same pot to cook, cooked and not raw not burnt, to achieve maximum preservation of nutrients and original flavor, we must identify the texture of various ingredients, strict control of the fire, so that the fire is just right.