Claypot rice originated from Guangzhou, Guangdong. Claypot rice is actually clay pot rice, but Cantonese people call clay pot clay pot, so claypot rice is also called clay pot rice.

The earliest history of claypot rice can be traced back to more than 2,000 years ago. According to the "Book of Rites Commentary" and other books, the first and second treasures of the Eight Treasures of the Zhou Dynasty were made the same as claypot rice, but at that time they did not use ordinary

Made of rice, but made of yellow rice.

Why choose a casserole for cooking?

Because the casserole heats evenly and has good heat retention, it can well preserve the nutrients of the ingredients, and the rice made in the casserole is very fragrant.

Claypot rice is very particular about the heat. You cannot cook it over high heat. You can only cook it over slow fire. Don’t be impatient and wait patiently. Only in this way can all the flavors and nutrients of the ingredients and rice be brought out.

The rice used for claypot rice is also particular. Long-grain imported Thai fragrant rice or oil-sticky rice is best. This kind of rice is crystal clear and oily, with slender grains and long-lasting flavor.

Do not choose early rice, because early rice does not absorb water well. It is best to choose late rice.

Traditional varieties of claypot rice include: black bean pork ribs rice, bacon and sausage claypot rice, chicken rice, eel rice, frog rice, salted fish-flavored pork rice, etc. Claypot rice is now available all over the country, and the dishes vary depending on the place.

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2. How to make authentic Cantonese claypot rice?

The detailed cooking steps will tell you that the cooked rice will be fragrant and taste better than the ones in restaurants.

Ingredients: Long-grain high-quality rice, pork ribs, Step 1: Soak the rice in water for 30 minutes.

Clean the ribs, then marinate them. Put the ribs into a bowl, add a small handful of farm black bean sauce, a little cooking oil, an appropriate amount of salt, a little pepper, some light soy sauce, a small spoonful of oyster sauce, and stir with chopsticks.

Mix evenly, then add a spoonful of starch to lock in the moisture of the ribs, stir evenly again, and marinate for 10 minutes.

Step 2: After 30 minutes, drain the soaked rice, add a little salt and a spoonful of vegetable oil to the rice, and stir evenly to prevent the rice from sticking to the pot.

Step 3: Pour the rice into the prepared casserole, add boiling water, do not add too much water, just cover the rice.

Bring water to a boil over medium heat, then turn to low heat and cover with lid.

Note that claypot rice must be simmered over low heat so that the aroma of the rice can be brought out.

Cut some side dishes: You can put whatever side dishes you like. We cut some sausages and slice the sausages. After 5 minutes, we open the lid and the water on the top of the rice dries. We put in the prepared ribs and sausages.

Cover the lid and continue to simmer over low heat.

After putting the ribs and sausages in, put on heat-proof gloves and keep turning the casserole so that the surrounding sides of the casserole are heated. The advantage of this is that not only the bottom of the casserole is heated, but also the surrounding sides. When the rice is heated, it will start to cook.

A layer of delicious crispy rice.

This process is very slow and will destroy the patience of some people. However, if you want the clay pot rice to be delicious, this step cannot be rushed. You must be patient and patient.

When the clay pot rice is about to be cooked, we pour a little Huadiao wine along the edge of the casserole to enhance the aroma, and then drizzle a little cooking oil to prevent the walls of the casserole from sticking to the pot.

Simmer over low heat for another 1 minute. When you open the lid, the rich aroma of rice will hit your nostrils.

Then add the blanched green vegetables, drizzle with a little steamed fish soy sauce, and finally sprinkle with chopped green onion. The delicious Cantonese claypot rice is ready. The smell of it makes people want to eat it.

This is a Cantonese-style claypot rice recipe. Nowadays, claypot rice is not only popular among Cantonese people. Claypot rice is available all over the country. There are also various dishes in it. Hunanese people add chili peppers, and Sichuanese people like to add spicy food.

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To summarize: 1. The rice for claypot rice should be soaked in advance to allow the rice grains to absorb enough water, so that the cooked rice will be crystal clear and fragrant.

It will taste better if you use high-quality long-grain rice instead of early rice.

Early rice rice does not absorb enough water and will feel dry and hard.

2. Claypot rice must be cooked over low heat and not over high heat. After the meat is put in, the casserole must be rotated around to allow the casserole to heat evenly. This step requires patience.