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

As a pure foodie, understanding food is absolutely essential. Next, I would like to share with you the practice of Cantonese "clay pot rice".

Details 0 1 First prepare ingredients: prepare rice, Cantonese sausage, Lianzhou bacon and Yangchun duck. Accessories should be prepared: vegetable oil, ginger, dried tangerine peel, onion juice, special seasoning for sausage, etc.

Then there is the process of making, and the rice should be soaked for 2 hours in advance; The skills of making clay pot rice crust and the skills of water quantity of clay pot rice should be considered. The water volume is slightly higher than that of rice, and the ratio of rice to water is about 1: 1.

Then bring the fire to a boil, and then turn it to a small fire for 7 minutes; Making skills of clay pot rice crust: When the rice of clay pot rice is cooked, insert chopsticks into the holes more evenly, and then add sausage.

Then make a rice crust, pour the oil in the pot, and tilt it 35 degrees after pouring the oil to make it heated more evenly; Then simmer for 5 minutes, or turn off the heat during the crusting stage. This is the skill of making clay pot rice crust. If the temperature is not well controlled, it may not be crusted, or it may be burnt.

Finally, the clay pot rice is delicious, and this pot is the most important. "Bao" means casserole. In Cantonese, the pronunciation of "clay pot" is mostly coarse pottery tile with thick wall, slow heat transfer and strong heat preservation, which can better preserve the original flavor of food.