Cantonese-style claypot rice must be familiar to everyone. It is a very famous food in Guangdong and a very popular food. It tastes very good and has different effects when paired with different ingredients.
effect.
In people's daily lives, many people want to make authentic Cantonese-style claypot rice, so let's give you a detailed introduction to the recipe of authentic Cantonese-style claypot rice.
Method 1: Claypot Rice Step 1 Wash all side dishes, cut green peppers into cubes, dice carrots, potatoes, and asparagus for later use Step 2 Clean the cast iron pot, wipe off the water, and brush a layer of oil on the bottom and walls of the pot Step 3
After washing, pour it into a cast iron pot and add an appropriate amount of water (if you hold your index finger upright, the water surface will reach a little above one-half of the first section of the index finger). Step 4: Simmer the rice over medium heat for four or five seconds.
After 10 minutes, when you see it is bubbling, put the sausage, potatoes and carrots in, reduce the heat to low and continue to simmer for ten minutes. After step 5, uncover the pot and pour two tablespoons of vegetable oil (olive oil is better) along the wall of the pot.
, gently turn the cast iron pot to let the oil flow to the bottom of the pot evenly and simmer for three minutes. Step 6: Add green peppers and asparagus, pour in the sauce (I used light soy sauce + dark soy sauce + a little oyster sauce), and simmer for another two minutes.
Turn off the heat and continue to simmer for three minutes before serving. Step 2: Step 1: Soak the rice for an hour in advance. Step 2: Pour some sesame oil on kitchen paper and smear the inside of the casserole. Step 3: Pour in the soaked rice and add an appropriate amount of water.
Step 4 Cover the lid and cook over medium heat until it boils. Reduce the heat to low. Step 5 Cut the sausage into pieces. Step 6 Take another pot and pour water into it. Add an appropriate amount of salt and some sesame oil. Cover the lid and bring to a boil. Step 7 Cut the radish and broccoli and set aside.
Step 8: After the water boils, pour in the cooked rice. Step 9: When the rice is almost cooked, add the eggs and corn kernels. Cover the lid and continue to cook slowly over low heat until the eggs and corn are cooked. Step 10: When the corn kernels and eggs are cooked, add the newly cooked rice kernels.
Vegetables, turn off the heat and simmer for a while. Step 11: Make the sauce during the simmering process: 3 spoons of light soy sauce, 1 spoon of oyster sauce, 1 small spoon of fine sugar, 1 small spoon of pepper, 1 spoon of sesame oil. Step 12: Open the lid and pour the sauce on
Just top it with claypot rice! Dangers of claypot rice: 1. Excessive salt content.
Some processed meat products such as bacon, sausages and cured duck in claypot rice are generally high in salt.
In addition, the soy sauce in clay pot rice also contains a lot of salt. If some small shops use substandard preserved meat, there may be unsafe factors such as excessive use of pigments.
Therefore, you should control the frequency of eating claypot rice. Excessive salt content can easily lead to kidney disease and high blood pressure.
2. The oil content is high, which can easily lead to excess fat.
The bacon, sausage and pork belly in claypot rice have high fat content.
And when the meat is steamed, the oil in the meat will seep into the rice.
In order to make the clay pot rice more fragrant, some businesses will also apply a layer of oil inside the clay pot, which is more likely to cause excess fat.
3. Too much portion.
For people with smaller appetites, claypot rice is best shared between two people.
If you eat alone, it is easy to eat it completely without realizing it, and you often end up feeling full.
Generally, the claypot rice served in restaurants is about 1.5-2 bowls of rice, which is beyond the appropriate amount of food for a normal person per meal.