Claypot rice is a traditional delicacy in Guangdong. Claypot rice is a traditional specialty in Guangdong. It is made of rice, Cantonese sausage, vegetables, eggs, salad oil, dark soy sauce, umami juice, sugar, sesame oil, etc. as raw materials. Claypot rice is easy and convenient to make.

The "pot" made of tiles is more flexible in terms of heat control, and the cooked rice is also more delicious, leaving a fragrant aroma between the teeth and endless aftertaste. When eating claypot rice, remember to taste the burnt rice, which is fragrant and crispy. It will be just as delicious after soaking the hot rice in the soup for a while.

Category:

The traditional varieties of claypot rice mainly include black bean pork ribs rice, cured meat rice, chicken rice, eel rice, frog rice, salted fish-flavored pork rice, etc. The authentic ones are Use silk seedling fragrant rice, which is firm, fine and crystal clear, with good texture, rich flavor and easy to be soaked by the soup.

Generally speaking, raw rice and lettuce are cooked in one pot. Take black bean pork ribs rice as an example. Wash the rice and put it in the pot. When it is cooked for six to seven times, open the lid, add the raw pork ribs with the seasoned sauce, and pour it along the side of the pot. Add the sauce and sesame oil, simmer over low heat until the rice is reduced to water, and then remove the crispy rice. After removing the lid, add chives and spread green rapeseed. If it is eel or frog, the time can be shorter. If it is beef, it will take a little longer. What you need to pay attention to is that the food must be balanced. This is the heat.