Clay Pot Rice, also known as clay pot rice, is a special food originating from Guangzhou, Guangdong, and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.

Usually, the scoured rice is put into a pot, measured with water, covered, and the ingredients are added when the rice is about 7% ripe, and then it is cooked with slow fire.

The "pot" made of tiles is more flexible in the aspect of temperature control, and the cooked rice is more delicious, leaving fragrance between the teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It is as delicious as pouring hot rice in soup for a while before eating it.

History of dishes

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Claypot rice originated in Guangzhou, Guangdong Province. It is cooked in a casserole, which is called a clay pot in Guangdong, so it is called claypot rice. It has a long history. More than 2, years ago, it was recorded in the Book of Rites and other books that the first and second treasures of the eight treasures in the Zhou Dynasty were the same as claypot rice, except that yellow rice was used as raw material. According to Wei Juyuan's "Recipe", it was called "Royal Queen Mother Rice" in the Tang Dynasty, which was made by weaving strands of egg fat (eggs) to cover rice noodles with miscellaneous flavor, thus having more flavor.

Variety Classification

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Clay Pot Rice (4 pieces)

The traditional varieties of Clay Pot Rice mainly include lobster sauce ribs rice, preserved rice, slippery chicken rice, eel rice, frog rice, salted fish fragrant meat rice, etc. The authentic rice should be made of silk seedling fragrant rice, which is firm, fine and crystal, good in taste, strong in taste and easy to be soaked by soup. Generally speaking, raw rice and lettuce are cooked in one pot. Take lobster sauce and ribs rice as an example. Wash the rice and put it in the pot. When it is cooked for 67-7 years, open the lid, add raw ribs with good flavor, pour sesame oil in the sauce along the pot edge, and simmer until the rice is full of water. After covering, add shallots and spread green rape. If it is eel or frog, the time can be shorter. If the beef is longer, it should be noted that the food should be taken into account. This is the heat.

delicious clay pot rice has two characteristics that can't be ignored. First, it follows the sauce on the table, and the lid is lifted and poured on the rice, which makes a noise. This is the finishing touch, and it looks black and bright, depending on the chef's skill. The other place is the glittering and translucent silk Miao rice with a golden crust burnt by the smooth bottom of the pot. Different from the ordinary pot, it is not only crisp but also has a deep taste, which is the essence of a pot. This depends not only on the temperature, but also on the quality of the pot itself. A good pot has a bright glaze bottom, and if it is covered with sand holes, it is absolutely impossible-also, the dishwasher should not be careless, and it is necessary to brush all the residue from the last pot with a wire brush.

Cooking skills

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The most unforgettable thing about clay pot rice is the crispy rice, which is golden in color, dry and fragrant, with a long taste and endless aftertaste. It is the favorite of urban fashion elites. Rice is the staple food of China people. Kung Fu Clay Pot is gentle and slow, not arrogant and impetuous, and the fire is successful, which shows the flavor of Kung Fu Clay Pot. Guests from all directions, guests from all directions, come to eat Kung Fu clay pot rice when you are free.

fire boiling: it should be made of pottery, with good thermal insulation and even heating, which can preserve food nutrients and is particularly fragrant. Need gentle slow fire, feather fan nylon towel, no hurry and no impatience, the fire will be successful. One pot per person reduces the chance of filling rice and pollution, which is more in line with the hygienic conditions.

Rice is very particular, and silk seedling rice is generally chosen because it is oily and glittering, slender, flexible and rich in rice flavor. Selecting rice for cooking clay pot rice is the key link. It is best to choose slimming rice for late rice. Because slimming rice has good water absorption, it can also absorb the fragrance of stuffing and oil, so that the cooked clay pot rice gives off a unique rice flavor.

Meat should be purchased fresh and marinated with more than a dozen seasonings, so as to be fresh and tasty.

The materials used in clay pot rice are flexible and varied, which can vary from time to time and from place to place. To make clay pot rice well, we should pay attention to the heat, because the rice is different in origin, old and new, and its water absorption is also different. Different kinds of meat have different degrees of preheating. In order to cook these materials in the same pot, and to achieve maximum preservation of nutrients and original flavor, it is necessary to identify the texture of various materials, strictly control the heat, and make the heat just right.

Local characteristics

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Talking about clay pot rice in the hungry morning will stimulate the digestive system just like an illusory plum tree in the burning mouth, looking at plums to quench thirst and then get more thirsty. However, there are countless Hong Kong-style tea restaurants on the street. At noon when the sun is shining, with the expectation of half a morning, it is also a beautiful thing to sit behind the cold glass and eat hot clay pot rice.

Guangzhou

Clay pot rice, as its name implies, is rice cooked in a small clay pot, which is probably unique to Guangdong. There are many small shops selling clay pot rice in Guangzhou, which are usually opened by the roadside. A row of stoves are filled with steaming clay pots, and a master is patrolling back and forth with bamboo chopsticks, like a wheel battle in Go. This kind of food stalls are generally exclusive, and in addition, soup will be sent. There are the most "porridge and noodles" shops on the streets of Guangzhou, followed by dessert shops, and possibly clay pot rice shops. Although it is sold alone, there can be dozens of varieties, which are delicious and inexpensive.

Hefei

Kung Fu Clay Pot originated in Hefei, Anhui Province. Zhan Kaijun, the founder of Kung Fu Clay Pot Rice, has eaten more than 7 kinds of clay pot rice, large and small, in order to sum up other people's experience. Finally, Hong Kong-style, desktop, Cantonese-style and mainland clay pot rice was selected as a fast food research and development project, with China Kung Fu as the brand culture and rice as the core of the brand. ? [1]?

Dongguan

Another place that advocates clay pot rice is Dongguan. Because the special preserved meat is a good material for cooking clay pot rice, salted duck sausage bacon is simply born for clay pot rice, which is a perfect match with local silk Miao rice. However, it seems that there are not many shops in Dongguan that specialize in clay pot rice. Although there are quite a few cooking stoves at the door of the shop to cook clay pots, most of them also engage in other businesses, such as steamed rice in the original cup, with similar materials but different containers. The clay pot rice in Dongguan is slightly different from that in Guangzhou. For example, there are mixed preserved ducks, duck intestines, duck treasures and the like, and it is also used to adding things like olive horns and salted plums. The taste is a little more special, which is slightly ordinary compared with that in Guangzhou.

Shenzhen

There seems to be no one who specializes in clay pot rice in Shenzhen before, but Chaozhou clay pot porridge has mushroomed. In fact, as a snack,

Guangdong-style clay pot rice (5 pieces) is more suitable, and you can drink some beer with food and rice. I have eaten clay pot rice once or twice in a Chinese fast-food restaurant, and I dare not compliment it. That place seems to have everything, and everything is not refined. Later, I accidentally went to a Hong Kong-style restaurant to eat a bowl of porridge, which was more authentic than I thought. Compared with the porridge cooked with Chaozhou leftovers that I often eat, the rice flower was even and became a boutique. Try another bacon-flavored clay pot rice. It's quite refreshing, the materials are real and the temperature is measured. From then on, I began to have a good impression on "Hong Kong style".

Shandong

In recent years, with the popularity of clay pot rice, it has also become popular in Shandong, especially with ribs and clay pot rice, which is produced by using exquisite small rows and cooperating with rice, and then a bowl of soup is given. In Shandong, clay pot rice is generally not operated as a single product, and other products are also used together with clay pot rice, and the clay pot rice in Shandong is also operated with Guangdong, Dongguan and Shenzhen.

Practice

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Practice 1

Steps: 1. Rub a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water is 1: 1.5 (this ratio is very important, which is related to the raw and cooked degree of rice! It's too bad to eat, but raw food can't be eaten at all ) Put the rice and water into the casserole and bring it to a boil with high fire.

2. In about ten minutes, the rice began to collect water. You can see holes in the surface of the rice. At this time, put the meat and shredded ginger in quickly! Be quick!

3. After the meat is put away, add shredded ginger and beat an egg. Cover, change the heat to minimum, and cook for another three or four minutes. The critical moment has come! Turn off the fire and let the clay pot rice bake for fifteen minutes. Don't open the lid again ~ this is the most critical time for clay pot rice, and it will be born if there is not enough time for baking, and it is difficult to save it.

4. After waiting patiently for fifteen minutes, the delicious clay pot rice will be ready!

method 2

raw materials: 5g of ribs, 3g of rice, 3 mushrooms, 3 rape trees, refined salt, salad oil, shredded onion, white sugar, ginger, chicken essence and soy sauce.

Practice:

1. Marinate the ribs with oyster sauce, soy sauce, starch, sugar, garlic oil, a little soy sauce, a little salt and a little flavor for 1 hour in advance, which is of course better for a long time;

2. Add the washed rice, add a proper amount of water, select the rice, and exhaust for about 1 minutes.

3. Put the marinated spareribs and shiitake mushrooms into an electric pressure cooker, put a little oil in it with a spoon, gently pour it around the edge of the cooker, select the sparerib button for about 15 minutes, and exhaust and open the lid;

4. Put the rape in boiling water, blanch it, and put it into the stewed ribs rice to eat.

Method 3

Raw materials: white rice, vegetables, beef and eggs

Method:

1. Wash and slice beef, add shredded ginger, scallion, salt, chicken essence, white sugar, soy sauce, oyster sauce, sesame oil, tender meat powder and raw flour, then stir well and marinate and set aside.

2. Put the soaked rice into the clay pot, add water according to the weight and put it on the stove for direct heating.

3. When there is a big bubble in the pot, stir it properly with chopsticks. When the water is almost dry, pour a little oil along the side of the pot and turn it properly to form a crust in the pot.

4. Add the beef marinated in advance, sprinkle with a little oyster sauce (not necessary), turn to low heat, spread the eggs on the beef noodles, and cover the pot.

5. Cook the vegetables in another casserole, and turn off the heat directly when the beef is 8% ripe. Remember not to open the lid and continue roasting for 1 minutes.

6. when the baking time is enough, add the green vegetables and make a nest of eggs and beef pot.

Method 4

Cantonese sausage clay pot rice

Cantonese sausage clay pot rice (2 pieces)

Ingredients: Cantonese sausage, rice

Accessories: eggs, rape, cold boiled water, sesame oil, soy sauce, oyster sauce, sugar

1. Take a casserole, put it on the bottom of the pot thinly.

2. Wash the rice, put it in a pot, pour in water, and soak it for one hour at the ratio of rice to water of 1: 1.5.

3. Add half a tablespoon of salad oil to the soaked rice and mix well.

4. Move the pot to the fire, turn it to low heat immediately after the fire boils, and cover it for stewing. Cook the rice until it is 8% cooked.

5. Slice the sausage and cut some ginger.

6. when the water in the pot is almost dry, spread sausage and shredded ginger on the surface of the rice, and then beat an egg into it. Cover and simmer for five minutes, then turn off the heat. Do not open the cover, and continue to simmer for 15 minutes with the cover covered.

7. Wash the small rape, boil the water in the pot, add some salt, drop a few drops of oil, and add the small rape to boil. Remove and drain.

8. sauce: 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp light soy sauce, .5 tbsp white sugar and .5 tbsp sesame oil, and mix well.

9. Open the cover of the stewed rice, drain it into small rapeseed, pour in the sauce, and mix well to serve.

method 5

sausage clay pot rice (cast iron pot version)

clay pot rice (2 pieces)

main ingredients: rice for 3 people, 3 sausages

auxiliary materials: persimmon pepper, 1 small potato, 2 small carrots and 1 small asparagus

seasoning: soy oil, 2 tablespoons soy sauce, 1 tablespoon soy sauce

1. Wash all side dishes.

2. after the cast iron pan is cleaned, dry the water and brush the bottom and wall of the pan with a layer of oil.

3. after the rice is washed, pour it into the cast iron pot and add a proper amount of water (if your index finger is put down vertically, the water surface is slightly above the first half of the index finger).

4. Simmer the rice for four or five minutes on medium heat, and you will see that it is bubbling. Add the sausage, potatoes and carrots, and simmer for ten minutes on low heat.

5. after 1 minutes, uncover the pot cover, pour two spoonfuls of vegetable oil (olive oil is better) along the pot wall, gently rotate the cast iron pot, and let the oil flow evenly to the bottom of the pot for another three minutes.

6. Add green pepper and asparagus, pour in the sauce (I mixed it with soy sauce+soy sauce+a little oyster sauce), and stew for another two minutes. Turn off the heat and continue to stew for three minutes before eating.