Clay pot rice originated in Guangzhou, Guangdong, with a very long history. As early as more than 2,000 years ago, eight dishes were usually served at the court banquet of the Zhou Dynasty, called "Eight Treasures of the Week", the first of which was the embryonic form of the "spring test" of clay pot rice, that is, meat and soy sauce were cooked with rice, and the utensils remained unchanged. The casserole used for clay pot rice is still a very precious dish in ancient times.
Clay pot rice can be matched with a variety of ingredients, and the patterns are constantly innovating, but the most traditional clay pot rice is bacon, which is also the most eaten one. Simply cooking a bowl of clay pot rice is not complicated, but the simpler, the deeper the skill. Without years of experience, you can't make an excellent clay pot rice. There are many skills to master the temperature, water quantity and the handling of ingredients.
The pot of clay pot rice I want to cook today is the traditional bacon-flavored clay pot rice. I have two good suggestions for you. I feel that clay pot rice is particularly fragrant. Sausages are mixed with the smell of rice. Turn out the rice crust at the bottom of the pot, take a bite, lick your lips when you see it, and the children will scramble to eat it as soon as it comes out. In his words, eating three bowls is not enough! Share with everyone, welcome to the cooking highlights.
Prepare ingredients:
The first step is to soak rice.
Rice is the most important ingredient of clay pot rice. The traditional clay pot rice is made from the Guangdong specialty "Simiao Rice". This kind of rice is rich in quality, strong in water absorption and rich in rice flavor, but it is generally not available in other places, so you can choose good northeast rice instead. After the rice is washed, it needs to be soaked in water for 2 hours. Trick 1: Be sure to soak the rice in the clay pot rice, because the clay pot rice is cooked in a casserole, which has enough firepower. If you don't soak the rice, it will be raw.
Step two, deal with the casserole.
Clay pot rice should be cooked in a small casserole, and the bottom and periphery of the casserole should be coated with a thin layer of oil with cooking oil. The bottom can be thicker.
Step 3: Mix the rice with the oil and cook the rice.
Drain the soaked rice, add a spoonful of cooking oil and mix well; Then put it flat on the bottom of the casserole, add a finger-high water to drown the rice, and after the fire boils, turn to low heat to cook the rice.
Step 4: Add sausage and eggs.
When the rice is cooked for about 10 minutes, the lid is lifted and there is basically no water in the pot. When the surface of the rice is bubbling, we cut the sausage into oblique blades and put them on the rice, cut some shredded ginger and sprinkle it on the sausage, and beat the eggs into the pot. Friends who like to eat crispy rice can sprinkle a spoonful of oil around the pot at this time. Trick 2: Sprinkling oil on the casserole wall is the key to casserole rice. Don't sprinkle this spoonful of oil if you don't like casserole.
Step five, add fruit juice and vegetables.
Continue to simmer 10 minutes later, add the prepared juice and vegetables along the edge of the casserole. Sauce mixing: soy sauce 1 spoon, 2 spoons of fish sauce (friends who don't have fish sauce can change to soy sauce 1 spoon), oyster sauce 1 spoon, sugar 1 spoon, and half a spoonful of sesame oil. Chinese cabbage needs blanching. Blanching process: add water to the pot to boil, add two spoonfuls of salt and one spoonful of oil, put the Chinese cabbage in the pot to boil for 30 seconds, remove and drain.
Step 6: Wait for the pot to come out.
After adding juice and cabbage, continue to cook on low heat for 5 minutes, then turn off the heat, and then use the remaining temperature of the casserole to suffocate 10 minutes without opening the lid. In this way, a pot of delicious bacon clay pot rice is ready.
The technology of Cantonese clay pot rice is profound. Someone has spent decades cooking a bowl of clay pot rice, so the cooking I shared with you today is just a "shape", and its "meaning" needs everyone to experience more at home, embarrassing!