How to make delicious claypot rice. How to make delicious claypot rice. Among Cantonese delicacies, claypot rice is one of the most distinctive delicacies. The unique processing and cooking method makes it different from other Cantonese delicacies and other

Cantonese cuisine pursues the original flavor of raw materials and light taste. Here is how to make delicious claypot rice.

How to make delicious claypot rice 1. Take a casserole and apply a thin layer of oil on the bottom of the pot. Wash the rice and put it into the pot. Pour in water. The ratio of rice to water is 1:1.5 and soak for an hour.

Add half of the soup and salad oil to the soaked rice, mix well, bring the pot to a boil over high heat and immediately turn to low heat, simmer until the rice is cooked.

Slice the sausage, and cut some shredded ginger. When the water in the pot is almost dry, spread the sausage and shredded ginger on the surface of the rice, and then break an egg into it.

Cover the lid and simmer for five minutes, then turn off the heat. Do not open the lid and continue to simmer for 15 minutes.

Wash the rapeseed, boil the water in the pot, add some salt and a few drops of oil, add the rapeseed and blanch until cooked, take out and drain the water.

Sauce: stir one spoon of oyster sauce, one spoon of cold water, two spoons of light soy sauce, half a spoon of sugar, and half a spoon of sesame oil.

Open the lid of the stewed rice, add the rapeseed, top with the sauce, mix well and serve.

How to make delicious claypot rice 2 Claypot rice with cured meat Guangdong's claypot rice is world-famous. When you walk on the streets in the evening, the aroma of oily cured meat and the burnt aroma of rice grains being baked into crispy rice will fill the streets.

Watching the flames slowly cooking the bottom of the pot, the aroma penetrated the lid of the pot and penetrated your nose. All that was left was the anxious waiting while swallowing your saliva.

When it comes to the table, the moment the lid of the pot is lifted, the aroma of rice and meat hits your face.

The fat of the cured meat is simmered until it is crystal clear, and it penetrates into the plump rice grains layer by layer. When it is topped with soy sauce and mixed, what the spoon touches is the essence of the pot - golden crispy rice.

Scrape a spoonful into your mouth, and your taste buds are immediately conquered. The crispy and crispy rice cakes jump between your teeth, accompanied by the grease of the cured meat, which brings endless satisfaction and makes people want to stop.

The characteristics of cured meat are brought to the extreme after being "cooked". When eaten together with rice, it is full of oil, rich and fragrant, and has endless aftertaste.

Don't always think that claypot rice can only be tasted in stores. You can also cook it easily at home. All you need is a claypot or even a pan. You can have it in just over 20 minutes.

Although it is not 100% authentic in taste, it is still close to the original. It can quickly fill your stomach even during midnight snack time. It does not take much longer than cooking a bowl of instant noodles, but the taste is different.

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Of course, I don’t recommend everyone to eat late-night snacks, but I just want to show the temptation of claypot rice when you are hungry.

Ingredients: Cantonese sausage, Cantonese bacon, rice and cabbage (recommended to use kale) Seasoning: light soy sauce (or Maggi fresh) Dark soy sauce oyster sugar production process: 1. Add an appropriate amount of water to the pot (equivalent to the amount of water used for cooking rice),

Cover and bring to a boil over high heat.

2. Open the lid, maintain high heat, and cook for about 10 minutes until the water is basically gone.

3. Spread the bacon, sausage, and cabbage (kailan) on the rice, cover, turn to low heat and simmer for about 8 minutes, until the bacon fat overflows.

4. Turn off the heat and continue to simmer for about 5 minutes (do not uncover the lid).

5. Take another small pot, add an appropriate amount of water, add an appropriate amount of light soy sauce (Maggi Fresh), dark soy sauce, oyster sauce, and sugar. Bring to a boil to make claypot rice soy sauce.

6. When eating, pour soy sauce on the stewed rice.

How to make delicious claypot rice 3 Mutton Claypot Rice In my impression, the best season for eating mutton seems to be autumn and winter.

But recently I read domestic news reports that eating mutton is also popular in summer!

According to records, mutton is rich in nutrients and has great effects on tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of qi and blood, abdominal cold and pain, physical weakness and fear of cold, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all diseases caused by deficiency and cold.

Benefits: It has the moderate effects of tonifying kidneys, strengthening yang, tonifying deficiency and warming, and is suitable for men to consume regularly.

Warming and tonifying the spleen and stomach, it is used to treat nausea, body weight, and chills caused by spleen and stomach deficiency.

Note: People with fever, toothache, mouth sores, coughing up yellow phlegm and other symptoms of internal heat should not eat it; people with liver disease, high blood pressure, acute enteritis or other infectious diseases and those with fever should not eat it.

It’s winter here, so I chose lamb shoulder as one of the raw materials for clay pot rice, and paired it with potatoes and onions to bring out the flavor of the lamb better and make the clay pot rice more delicious.