Clay pot rice, because it is difficult to control the cooking time, often happens that the rice is raw, and the process of soaking and cooking is complicated, which is really a lot of challenges for kitchen white.

Dasong Baixiang Pot GDCF-49C is equipped with a new generation of precise temperature control system, which can not only accurately control the soaking, heating, boiling and roasting of rice grains, but also make the rice grains roll and boil 72 degrees with the heat flow by its multi-stage IH electromagnetic heating technology. With the red flame kettle specially developed for clay pot rice, it is fully heated, making the rice taste softer and more glutinous, which not only greatly improves the taste, but also makes it more.

The crispy rice of clay pot rice is a very challenging technical activity. If the temperature is too low, the crispy rice may turn white and sticky. And if the temperature is too high, the rice crust may be brown and bitter. Fortunately, this year, we have Dasong Baixiang Pot, which can accurately control the temperature at about 18℃ in the baking stage of rice crust, with high temperature and short time, meeting the most suitable temperature and time for forming rice crust, and making the cooked rice crust golden and crisp.