How to make the soup of clay pot rice more fragrant? Clay pot rice, also known as clay pot rice, is a popular specialty food in Guangdong. The method is relatively simple. The most important thing is to wash the rice, then put it in a bag, add a proper amount of water, and cook the rice until it is 70% mature. How can the soup of clay pot rice be more fragrant?
How to make the soup of clay pot rice more fragrant 1 The sauce of clay pot rice is100g, 25g of sesame oil, 25g of sugar, 50g of oyster sauce, then add a little salt and 50g of water and mix well. The soup of clay pot rice can also be stirred with broth instead of water, which tastes fresher. The sauce is cooked in clay pot rice and poured directly on the rice.
How to adjust the sauce of clay pot rice
The sauce of clay pot rice is made of soy sauce, light soy sauce, oyster sauce, sugar and sesame oil as the main raw materials, and some practices add finished seasonings such as fresh taste, which I don't think is necessary.
The soup with clay pot rice sauce is best cooked with white wine, which tastes more authentic. Just choose ordinary 38-degree liquor instead of high-concentration liquor. The flavoring methods of adding liquor are: 2 tablespoons of light soy sauce, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of white sugar, 1 spoon of sesame oil, 1 spoon of liquor. Pour it into the pot and heat it over low heat until the sugar is completely melted, and then remove it for later use.
How to adjust the sauce of simple clay pot rice
We can use 2 tablespoons Haitian Super Soy Sauce, half a spoonful of soy sauce, less sugar in small classes, proper amount of sesame oil, 2-3 tablespoons of boiling water, 2 tablespoons of fish sauce and a few drops of fish sauce. This is also a sauce blending method, which is delicious and simple. The sauces that have been blended in the market are directly blended, and the miss rate is extremely low.
How to make the soup of clay pot rice more fragrant II. Clay pot rice seasoning juice 1- sesame sauce
material
Water 30CC, sesame paste 1 teaspoon, peanut butter 1/2 teaspoon, garlic paste 1/2 teaspoon, soy sauce 1 teaspoon, monosodium glutamate 1/4 teaspoon, sugar 1/2 teaspoon and balsamic vinegar/.
working methods
1. Take a bowl, add sesame seeds and peanut butter, pour water into the bowl three times, and mix sesame paste and peanut butter evenly.
2. Wash and peel garlic and grind it into mud for later use.
3. Add the mashed garlic and other seasonings in method 2 into the bowl in method 1, and stir and mix.
Clay pot rice seasoning juice 2- peanut butter
material
Peanut150g, butter 28g, salad oil14g, salt 3g and sugar 7g.
working methods
1, stir-fry peanuts slowly over low heat.
2. Then peel the peanuts for later use.
3. Put it into the grinding cup of a blender and stir it into mud.
4. Add salt and sugar to butter and put it in a container.
Step 5 send it away with an eggbeater
6. Add salad oil and mix well with an egg beater.
7. Pour in the stirred peanut paste.
8. Stir well with an egg beater.
9. Stir the peanut butter and put it in the bottle. Looks very thin.
10, put it in the freezer, it will solidify.
Clay pot rice seasoning juice 3- tofu
material
Old tofu 1, salt 1 teaspoon &; #40; TSB & amp； #4 1; , pepper, pepper slices a little each.
working methods
1, take an old tofu, cut it into small pieces, and steam it in a steamer 15 minutes.
2. Pad the paper box with a clean paper towel, and then put the steamed tofu on the paper towel.
3. Cover the paper box and put it in a warm place without direct sunlight for 3-5 days. The surface of tofu will turn into fine orange hairs.
4. Put the tofu in the washed bottle.
5. Stir-fry chili, chili slices and salt on low heat, and add about 1 cup of water to boil.
6. After cooling, pour the tofu into the bottle, cover the bottle cap tightly, and put it in the refrigerator for about a week to eat.
Clay pot rice seasoning juice 4- shrimp oil
The introduction of recipes can be used to make tofu, mix cold dishes, pickles and so on.
material
Shrimp head with soybean oil
working methods
1, put the oil in the pan, add the shrimp head and start frying.
2. Just wait until it turns red, shrimp red and oil red.
3. Shrimp heads can be put into bottles. The rest can be eaten by the husband. Hee hee.
Clay pot rice seasoning juice 5- cooking wine
material
Caramel color100g, wort100g, clear water 200g, white wine10g, salt 1/4 teaspoons.
working methods
1, caramel color first-put100g of white sugar into a milk pot and cook on low heat until it bubbles. When it turns brown, immediately pour in100g of boiling water and stir well. Turn off the fire and let it cool for later use. (The caramel color is shown in Figure 2. )
2. Take100g juice from the homemade mash, filter it for later use, put the salt into 200g clean water, mix well, boil it and let it cool for later use.
3. Mix the prepared caramel color, salt water, mash juice and white wine evenly, and put it in the container cover and let it stand overnight. The next day, the clarified yellow rice wine was poured out and put into a sterilized bottle.
How to make the soup of clay pot rice more fragrant 3 1, spicy juice
Recipe (prepare 20 dishes)
30g of sea pepper with red oil (or100g of red oil), 20g of pepper, 30g of red soy sauce (which needs to be diluted with water), 30g of refined salt, 20g of monosodium glutamate (ground), 30g of sugar, 50g of cooking wine, 20g of Jiang Mo, 750g of sesame oil and other seasonings are mixed with boiled water (or fresh soup).
Preparation instructions
This formula is heavy, spicy, salty and slightly sweet, belonging to Sichuan flavor. It can be made into sauce to pour cold dishes, or it can be directly mixed with shredded belly and braised beef. Red oil and pepper powder (or pepper oil) have a stronger taste.
2. Red oil-flavored juice
Recipe (prepare 20 dishes)
Red oil100g, soy sauce 50g, monosodium glutamate 20g, sugar 30g, cooking wine 75g, garlic paste 50g, refined salt 20g, Jiang Mo 20g, five-spice powder15g and boiled water (or fresh soup) 750g.
Preparation instructions
This formula belongs to Sichuan flavor, mainly salty, fresh and spicy, with heavy red oil and slightly sweet taste. It can be made into sauce to pour cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.
3. Spiced juice
Recipe (prepare 30 dishes)
Star anise10g, cinnamon 5g, clove 2g, Amomum tsaoko 2g, licorice 2g, fragrant leaves 2g, Amomum villosum 2g, Kaempferol 2g, fennel 3g, salt 20g, cooking wine 50g, soy sauce 50g, sugar10g, monosodium glutamate10g.
prepare
Add1200g water or fresh soup to the above seasoning, stew for 5 minutes, then add seasoning and pour it into a container, and soak it in sesame oil for 15 minutes before use.
Preparation instructions
This formula is mainly spiced, salty and delicious, and can be directly poured into the cut cold dishes, or the spice residue can be removed, and the juice can be directly mixed into the braised dishes, and a proper amount of red oil can be added. Usually suitable for mixed meat and halogen products.
4. Delicious juice
Formula (15 dishes)
50g of sesame sauce, 50g of soy sauce100g, 50g of white vinegar, 20g of refined salt, 30g of red oil, 5g of chopped green onion, 0g of monosodium glutamate15g, 20g of sesame oil, 0g of pepper oil10g, and 0g of sugar10g.
prepare
Mix the above seasonings into a dish and serve. If the taste is too strong, you can add water appropriately. After mixing, pour it into cold dishes or mix it with shredded belly and chicken.
Preparation instructions
The taste of this stick is similar to a strange taste, and it is characterized by a slightly thick sesame paste, which can be mixed with shredded chicken, shredded belly and white meat, and is spicy and sweet.
5. Garlic juice
Recipe (prepare 30 dishes)
250g of mashed garlic, 50g of refined salt, 50g of monosodium glutamate, 30g of sugar, 50g of cooking wine, 20g of white pepper, 50g of salad oil 100 and 50g of sesame oil.
prepare
Add 750g clear soup or cold boiled water to the above seasoning and mix well, then add salad oil and sesame oil and mix well.
Description: This formula juice can be directly poured into cold dishes such as shredded chicken, shredded belly and mixed white meat, or mixed with raw materials and put on a plate. Garlic sauce is generally used to cook cold dishes, so soy sauce is not used. Its taste is characterized by strong garlic and salty taste.
6, tomato juice flavor juice
Recipe (prepare 20 dishes)
200g of tomato sauce, 300g of sugar, 50g of refined salt15g, 50g of white vinegar, 30g of garlic paste, 20g of Jiang Mo10g and 200g of salad oil.
prepare
Heat salad oil in a pot, add garlic paste and tomato sauce, stir-fry until fragrant, then add 500 grams of water and above seasonings and stir-fry evenly.
Preparation instructions
This tomato juice can be poured into shredded cold dishes, such as shredded fish and tenderloin. If it's horseshoe, fish fillets and lotus root slices, fry the raw materials until cooked, and then stir-fry them with tomato juice in the pot. Don't thicken the tomato juice when frying, thicken it yourself. It tastes sweet and sour, garlic.
7, orange peel juice
Recipe (prepare 30 dishes)
50g of dried tangerine peel, 20g of dried chili powder, 5g of pepper powder/kloc-0, 5g of star anise powder/kloc-0, 30g of refined salt, 0g of sugar/kloc-0, 5g of cooking wine, 0g of ginger slices/kloc-0, 5g of onion/kloc-0, 00g of cooking wine.
prepare
Chop tangerine peel, stir-fry with the above spices in a pot, and then add 750 grams of water to boil. Pour the marinade into the container, pour the red oil, soak for 30 minutes, and then remove the residue.
Preparation instructions
This flavored juice can be directly mixed or poured into cold dishes on the plate. Cold dishes such as beef with dried tangerine peel and diced belly with dried tangerine peel can be tasted directly in the pot, but attention should be paid to the red oil flavor. The fragrance type is characterized by spicy and fresh fragrance, and the taste of dried tangerine peel is strong.
8. Sweet and sour juice
Formula (15 dishes)
250g of white sugar, 50g of red Zhejiang vinegar150g, 8g of refined salt, 20g of garlic paste, 0g of Jiang Mo10g, 0g of soy sauce10g, 50g of salad oil and 50g of sesame oil.
prepare
Add 250 grams of water to the above seasoning, put it in a pot to boil, and then pour in sesame oil.
Preparation instructions
This sweet and sour juice is often used to roast bones and smoke fish with sugar in cold dishes. Generally speaking, the savory raw materials are fried and pickled in a pot with sweet and sour sauce, and then this juice is poured in when serving. It is best to have a thick feeling when the sweet and sour juice is cooked in the pot.
9.ginger juice
Recipe (prepare 20 dishes)
250g peeled ginger, 50g white vinegar100g, 50g refined salt, 5g white pepper15g, 20g monosodium glutamate, 50g salad oil100g and 50g sesame oil.
prepare
Chop clean ginger into Jiang Mo, add 750g or more cold boiled water and stir to make ginger juice, then add salad oil and sesame oil.
Preparation instructions
It is best to stir this ginger juice into velvet juice in a food blender. If you pour cold dishes, you can only use its juice, such as shredded chicken, shredded belly and shredded mouth. Even mix ginger together. Flavor types are characterized by a slightly pungent taste.
10 juice flavor juice
Formula (15 dishes)
1 00g jam, 200g soft sugar, 50g white vinegar, 50g sour plum sauce, 5g refined salt and1g lemon essence.
prepare
Add a little juice to the above seasoning and mix well. If mixed with fruit, there is no need to add fruit juice drinks, because fruit is permeable. Such as fish balls, fish spots, diced meat and other cold dishes, you can stir-fry the raw materials and collect the juice into the pot.
Preparation instructions
Juice is often used in cold dishes in spring and summer, and it is mostly made of fruit cucumber without fishy smell, generally without garlic. If you need to make fish balls and fish spots to collect juice, you can add Jiang Mo appropriately. It tastes sweet and sour, greasy and fruity.