Clay Pot Rice

Clay Pot Rice is a special Hong Kong and Taiwan flavor. Authentic clay pot rice should be washed first and then soaked for a period of time until the rice heart is soaked. Add oil and ginger onion, and the cooking process should be controlled. If the fire is too strong, the water in the pot will easily overflow, taking away the oil floating on the water surface, and the cooked rice will not have a smooth taste. The ingredients are added in time according to their heat and fire resistance, and then cooked together until they are fully cooked. It is very important to master the cooking temperature of clay pot rice, and it is not suitable for insufficient or excessive cooking. The ingredients of clay pot rice are varied and eclectic, and beef, slippery chicken, ribs, preserved meat, eel, frog and so on are usually selected. In recent years, restaurants have not only inherited this tradition, but also come up with many creative new combinations. However, Jia Jiawang adopts patented technology and equipment, microcomputer intelligent program-controlled operation, and fool-like operation according to equipment instructions, which simplifies and programs the complicated production process.

regular customers often ask for a "nest egg". Before coming on stage, I beat a raw egg on the rice noodles with a clay pot, and cooked the protein by the heat of the rice. The egg yolk is wrapped in egg white trembling, and the diners poke it with chopsticks and stir it. The golden liquid blends with the rice grains, which is very attractive!

Clay pot rice is a great invention of Guangdong people, and it can also be used for reference by us lazy people. Authentic clay pot rice must be cooked with a tile palm. Watching the fire is a complicated job, and it is definitely not suitable for lazy people. Fortunately, there is a rice cooker, and you can make do with it.

Cooking clay pot rice is very simple, and preserved meat, slippery chicken, ribs, pork liver and beef can all be used in the pot. Personally, I prefer double spelling, such as sausage with bacon, slippery chicken with beef, double-flavored ribs and so on. Recently, I ate clay pot rice in Liyuan, which is also sausage and bacon, and with fresh tape, the taste has reached a higher level. However, if I do it at home, it will take a lot of trouble. Clay pot rice is convenient, which is superior to cooked rice and high efficiency. Wash the rice and put water on it to cook. After pressing the switch of the rice cooker, you should start to process the ingredients. If it is bacon sausage, just slice it. Remember not to be too lazy to cut it into pieces, otherwise the taste will be greatly reduced. If it is ribs, slippery chicken and the like, it should be marinated with seasoning, and ribs can be marinated with mashed lobster sauce and onion and garlic; After the slippery chicken is slightly salted, you can shred the soaked mushrooms and mix them, so the taste will not be so monotonous. If you are in a hurry, there are stalls in the market selling well-flavored and cut meat. Buying three or four yuan is enough for a meal.

when the materials are ready, you can do other things, watch CDs and listen to CDs. Thinking it's almost time, you run to the kitchen to have a look. My rice cooker has time instructions. When the rice is cooked for ten minutes, just put down the ingredients. Another criterion is that the ingredients can be put when the rice water is dried. Of course, different ingredients and different portions take different time. My mother said, "Salted fish and bacon are cooked at the sight of fire." It can be seen that if you cook preserved rice, four or five minutes is enough. I like coriander and shallots. If I have them on hand, I will chop them up and make them into fairy flowers at the last minute, then cover the lid and wait for a minute or two. In fact, the selection of materials is ever-changing, which is often caused by my own will. Slippery chicken can be matched with sliced red dates and Ningxia wolfberry; When cooking beef rice, it is not bad to beat an egg when the beef is almost cooked and turn it into a beef nest egg. When cooking, add Shi Yunsheng clear chicken soup, or make rice with oil, salt and shrimp sauce like "Yayuan". Just creativity can also score high.

Clay pot rice is delicious, and one thing is indispensable, and that is soy sauce. Soy sauce is poured on the rice noodles at the end, and it permeates enough to drive a pot of umami. However, the casual soy sauce is too salty. I will cook some pepper ring soy sauce in advance when I have time, add some water, sugar and a little oil to the soy sauce, and boil it with pepper rings. Pour the prepared soy sauce into an oil pot and put it in the refrigerator, ready to use. It is said that there is Chili soy sauce in the supermarket. I haven't tried it. I wonder if it tastes good when I cook it.

after talking for a long time, I almost forgot to get vegetables. I think it is appropriate to cook the vegetables that match the clay pot rice in white, with one strong and one weak, to match the taste. It doesn't take much time to wash and burn Chinese cabbage, lettuce and kale. This meal doesn't have to be fried and fried, but there is meat and vegetables, which is also rich enough.

/25-8-4/l193 _ 133714.htmlThe whole strategy of homemade bacon clay pot rice (process chart)

/foodydetail.php? Id=279743 (process chart)

Practice: 1. Soak the mushrooms and slice the sausage, wash the chicken and cut into pieces, and marinate them with onion ginger, soy sauce, a little oyster sauce, pepper and cooking wine for later use.

2. After the rice is washed, add a little oil, then put it on the stove to cook as usual, and when the rice is cooked, turn to low heat for stewing.

3. put mushrooms, sausages and chicken in a pot, simmer for 6-7 minutes with low heat, and sprinkle with chopped green onion.

The making of "clay pot rice" is actually not complicated. It is mainly divided into two parts: cooking and cooking. The rice with

boiled rice is actually "braised rice", that is, after washing the rice, put it in the pot, add water, cover the pot, and then simmer the rice directly with fire. The dishes of "clay pot rice" are mostly cooked dishes, and of course there are also stir-fried dishes. The specific preparation method of "clay pot rice

" is as follows:

Wash 1-15g of rice, put the rice into the clay pot, and then add water? Flooded Mi Yue 2 < P > ~ 2? 5 cm deep, depending on the hardness of the rice. Cover it? Leave the lid on the fire and put the clay pot in the clay pot

stove. A stove with several fire holes is specially used for cooking cabbage or clay pot rice. It is cooked until the rice is almost cooked and water is collected.

At the same time, the wok is on fire. Stir-fry or cook the dishes used for "clay pot rice" until they are ripe in 1989, and then pour them into the

clay pot? The dishes on each serving of rice are about 15-2g, then cover and stew the dishes with rice < P >.

Because "Clay Pot Rice" belongs to the same cooking, customers generally don't ask for another dish after ordering "Clay Pot Rice". For

this reason, the restaurant serving "clay pot rice" can provide customers with a dish of side dishes and a bowl of soup free of charge.

Let's take a serving of "clay pot rice" as an example to introduce the production of several Sichuan-style "clay pot rice". As "clay pot rice"

has the same recipe for lunch, only the recipe for dishes is introduced.

Roasted chicken with mushrooms

Ingredients: chicken 75g, mushrooms 1g, ginger rice 3g, garlic cloves 2g, salt, pepper, cooking wine, flavor

essence, fresh soup and refined oil

Method:

1. Dice the chicken; Dice mushrooms; Wash garlic cloves.

2. Set the wok on fire, add refined oil to heat it, fry ginger rice and garlic cloves, then add diced chicken and diced mushrooms

to stir fry, cook cooking wine, add fresh soup, add refined salt and pepper, and cook until the chicken and mushrooms are 89% ripe, add refined flavor

, and pour into the rice in the clay pot.

[Note] Chicken in the dish can also be changed to pork.

Roasted pork with green bamboo shoots

Ingredients: pork belly 75g, green bamboo shoots 1g, ginger slices 5g, onion section 2g, Pixian watercress 15g, refined salt

, pepper, cooking wine, soy sauce, sugar, monosodium glutamate, fresh soup and refined oil

Method:

1. Wash pork belly and cut into small pieces; Peel the green bamboo shoots and cut into hob blocks; Pixian watercress is finely chopped.

2. Set the wok on fire, add refined oil to heat it, first add ginger slices and shallots to fry until fragrant, then take them out, then add

pork belly, stir-fry until the pork belly spits oil, add Pixian watercress to fry until red, cook cooking wine, add refined salt, pepper

, soy sauce and white sugar, and add fresh soup.

[note] pork belly in the dish can be changed to pork ribs; If you don't eat spicy food, you can remove Pixian watercress from the seasoning.

Green bean bacon

Ingredients: 75g bacon, 1g tender soybean, 3g ginger rice, salt, pepper, cooking wine, monosodium glutamate, fresh soup and

refined oil

Method:

1. Peel, wash and dice the bacon; Wash tender soybeans.

2. Set the wok on fire, add refined oil and heat it. Add ginger and rice for frying, then add diced bacon, stir-fry until the diced bacon spits out oil

, cook cooking wine, add fresh soup, and cook until the diced bacon is almost cooked, then add tender soybeans, add refined salt and pepper, and continue to cook

until the diced bacon is cooked and tender soybeans are broken.

[Note] Bacon in dishes can be changed to sausage, ham, salted duck, etc.

Cowpea minced meat

Ingredients: 75g pork soaked with cowpea 1g pickled pepper 5g soaked with ginger 5g salt, pepper, cooking wine,

monosodium glutamate, water starch and refined oil

Method:

1. Chop the pork into minced meat, add a little salt and water starch and grab it evenly; Soak cowpea and cut it into fine pieces; Pickled peppers, soaked ginger and chopped.

2. Set the wok on fire, add refined oil to heat it, first add pickled peppers and ginger to stir-fry until fragrant, then add minced pork to stir-fry

, cook cooking wine, add pepper, then add soaked cowpea to stir-fry, add monosodium glutamate, pour it into the rice in the pot,

cover and stew until the rice is cooked.

pickled peas

raw materials: 5 grams of pickled peas and 15 grams of refined salt, pepper, monosodium glutamate, fresh soup and refined oil

preparation method:

1. soak pickled peas and cut them into pieces; Wash tender peas.

2. Set the wok on fire, add refined oil to heat it, first add pickled cabbage and stir-fry until fragrant, then add tender peas and stir-fry, add fresh

soup, add a little salt and pepper, and when the tender peas are cut off, add monosodium glutamate, pour it into the rice in the clay pot, cover it, and stew the dishes and rice together.

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Microwave home-cooked bacon-flavored clay pot rice

Usually, if you eat alone, you are too lazy to boil the pot. Just bite a clay pot rice in the microwave oven. I can't find any delicious meat in the refrigerator today, only a little sausage and bacon are left. It's ok to make do with a savory clay pot rice and fill my stomach. By the way, let's make a reference for lazy people who work.

ingredients:

1 cup of white rice (about two bowls of rice), moderate amount of bacon, and clay pot

Practice:

1. Soak the bacon in water first, and then drain it to prevent it from being dried by microwave heating.

2. Wash the rice, and add a proper amount of water, which is a little more than that of ordinary rice cookers.

3. To prevent rice water from overflowing, you can put a plate on the bottom of the pot, tilt the lid a little, and heat it with high fire for 6 minutes.

4. Close the lid and heat for 5 minutes on medium heat.

5. Take it out, add bacon, and heat it in the microwave for 2 minutes with medium heat.

Remarks:

1. The clay pot can be replaced by a microwave cooker, which only increases the interest of food here.

2. The following microwave heating time is calculated based on a microwave oven with a power of 8 watts. If the power is low, the time should be appropriately increased.

3. The amount of rice water depends on the water intake of rice, and the heating time of the recipe is only for reference. Generally speaking, the rice should be cooked to 8% or 9% before adding meat, and the heating time should be appropriately extended if the rice is still mushy. If the rice is dry, you can also pour a little boiling water on the surface, and then turn it back to soft; If you add juicy meat, such as ribs, chicken, sliced meat, etc., you can put less rice water, because the gravy will penetrate into the rice, and too much rice water will make the rice thin and soft. As long as you try several times, you will find out the appropriate cooking time and the weight of rice water.

Pork Clay Pot Rice

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Ingredients: 3g of pork, 2g of mushrooms, 2g of Flammulina velutipes, 2g of Agaricus bisporus and 2g of onions;

ingredients: 1 garlic, half bowl of rice, 1/2 tsp of olive oil, 3ml of water;

seasoning: 1/4 tsp salt, 1 tsp kelp soy sauce;

Practice:

1: Cut the lean pork in the pig's front leg and soak the mushrooms in water. Shredding onion, washing Flammulina velutipes and Agaricus bisporus, and draining;

2: Add 1/2 tsp olive oil and garlic paste to the lean pork foreleg, stir-fry until fragrant, then add seasoning and water, turn to high fire and boil, then add mushrooms and cook the meat thoroughly with low fire;

3: Add onion, Flammulina velutipes and Agaricus bisporus, cook and taste, and serve with white rice;

tip: the combination of long-fiber mushrooms and meat tastes excellent, and it can clear the stomach and reduce the burden on the intestines.

beef tenderloin claypot rice

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I bought a box of beef with oyster sauce in the supermarket and tried to make beef tenderloin claypot rice, which was very successful. So I'd like to introduce this method of claypot rice I saw on the Internet to you, which is very easy to use:)

The specific method is as follows:

1.

3. at this time, quickly put in the prepared beef tenderloin and other side dishes. Put the beef tenderloin first, be careful not to stack it, and then put other side dishes, and try to spread them as far as possible. (I put celery, carrots, shredded potatoes and an egg as side dishes, all of which I like to eat, and the color is also very nice: 3)

4. At this time, the stove is turned to medium and small fire, and it will be turned off after about 3 or 4 minutes.

5. Then, let the rice stew for 15 minutes, and never peek and smell it, otherwise the rice will not be cooked, and all previous efforts will be wasted.

Well, wait patiently for 15 minutes, and the delicious beef tenderloin clay pot rice will be ready. At this time, you can add some seasonings according to your own preferences. I added soy sauce (soy sauce) and sesame oil to bibimbap. Wow, not too fragrant!

Taishan Monopterus albus Clay Pot Rice: Using Monopterus albus to make soup seems to waste its refreshing meat, so chefs often make a fuss about Monopterus albus rice and Monopterus albus dishes. Boil the eel, a specialty of Taishan Mountain, with water, remove the bones, remove the meat and shred it, mix it with special seasoning and put it on fragrant rice. The fragrant rice is cooked with boiled eel water, and the fish flavor permeates it. Finally, it takes only 1 minutes before and after, and this fragrant and delicious eel rice is finished.

secret of delicious taste: It is introduced that rice must be fine-grained, slender, tough, and not sticky, so that rice can be distinguished from grains and eaten well.

Cabbage rice with scallops and vegetables: It is prepared by washing dried shrimps, frying scallops and vegetables, putting them on the rice and cooking them together, and adding different seasonings for a while to continue cooking until cooked. The smell of the house is fragrant, the meat is smooth and tender, the rice is dry and tough, the vegetables and fruits are refreshing, and the dried onions are fragrant ... I prefer this clay pot rice because it is lighter and more refreshing. Of course, you can't forget to taste the rice coke buckled at the bottom of the pot, which is crispy and oily.

The secret of good taste: Yaozhu, shrimp, fresh vegetables and fruits and secret seasoning. This clay pot rice has more flavor and fragrance because of the addition of yaozhu, and it can score high just for creativity.

Traditional meat is fragrant with rice

According to the person in charge of "Xianlongwan Restaurant" in Chigang, clay pot is a kind of pottery utensil, which is characterized by slow heat transfer performance, so it has strong heat preservation performance, and can better preserve food nutrients, which is particularly fragrant. Therefore, it has been widely used for thousands of years, and it has played an important role in the development of clay pot rice.

mushroom and chicken clay pot rice: the rice is made of fine silk.