How to make preserved clay pot rice: Method 1

Ingredients: 160g silk rice, 80g cured duck legs, 40g bacon, 40g sausage, appropriate amount of oil, 50g snow peas, 180g water.

Method:

1. Prepare rice, sausage, cured duck legs, bacon, and snow peas.

2. Wash the rice and soak it in water for 30 minutes.

3. Brush a layer of cooking oil on the bottom of the casserole, pour the soaked rice into the casserole, then add a little oil and mix well.

4. Add water. The amount of water used is slightly less than usual for cooking rice in a rice cooker.

5. Cover the pot, turn to medium heat, bring to a boil and then turn to low heat.

6. When cooking, handle the side dishes and wash the cured meat twice with boiling water.

7. Tear off the old tendons from the snow peas, wash and soak for a while.

8. Boil an appropriate amount of water, add bacon and duck legs and cook for 10 minutes to remove excess saltiness, then add sausage and cook for 2 minutes, then remove them all and set aside.

9. When cooking rice in a casserole, some rice milk will overflow. Just leave a gap in the lid of the casserole. Turn the casserole every one or two minutes so that every part of the bottom of the casserole can be evenly distributed. When heated, don't heat one place all the time, as that will burn the bottom.

10. When the water is almost dry, open the lid of the pot.

11. Spread the cured duck legs, bacon and sausages evenly, do not stack them all together, which will affect the penetration of heat.

12. Cover the pot, simmer over low heat for 10 minutes, turn off the heat and simmer for another 5 minutes before uncovering.

13. You can blanch the snow peas in the water used to cook cured meat.

14. Take it out and place it on the rice.

15. Cut the cured meat, mix well and serve with rice. How to make cured meat clay pot rice: Method 2

Ingredients: 180g of rice, appropriate amount of oil, appropriate amount of salt, 80g of sausage, 30g of soy sauce, appropriate amount of green vegetables, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, and white sugar Appropriate amount, appropriate amount of stock.

Method

1. Prepare the materials: soaked rice, cleaned cabbage, sausage and sauced meat.

2. Put the meat into the pot and boil for one minute.

3. Take out the meat and cut into thin slices and set aside.

4. Grease the bottom of the casserole.

5. Put the soaked rice into the pot and pour in an appropriate amount of water. The amount of water should be the same as usual for cooking. Although the rice has been soaked, the meat will still absorb water.

6. Cover the pot and turn on medium heat.

7. After boiling, when the rice begins to collect water, you can see holes on the surface of the rice, then add the sliced ??meat.

8. When you feel that the water has evaporated, turn off the heat and simmer for about 20 minutes. You can also beat an egg at this time, then put the meat in a circle and beat the egg in the middle.

9. While stewing, we adjust the toppings, using light soy sauce, dark soy sauce, oyster sauce, sugar, salt and stock. If you don’t have stock, you can use water and sesame oil instead.

10. Blanch the cabbage and set aside. You can use boiling water or stock.

11. Place the cabbage sum in a circle around the pot, and the beautiful one-pot meal is complete. How to make cured meat clay pot rice: Method 3

Ingredients: appropriate amount of rice, appropriate amount of sausage, appropriate amount of bacon, appropriate amount of cabbage, appropriate amount of carrots, appropriate amount of oyster sauce, appropriate amount of light soy sauce.

Method:

1. Wash the rice and soak it in water. Because we like to eat softer bacon and sausages, I cooked the sausages and bacon first and sliced ??them for later use.

2. First brush a layer of oil on the bottom of the tagine pot and pour in the soaked rice. I soaked it for 1 hour. The ratio of rice to water is 1:1.5.

3. Heat the tagine over medium heat. After the water boils, water overflows from the gap in the lid of the tagine. Turn down the heat and simmer for about 3 minutes.

4. Place the prepared preserved meat on the rice and simmer for another 2-3 minutes.

5. Add some salt and olive oil to the water and blanch the cabbage.

6. Remove and set aside. Pour the oyster sauce and light soy sauce into a bowl, stir well and make a seasoning.

7. After turning off the heat, simmer for another 2 minutes, then put the blanched cabbage and carrots on top, add eggs, top with seasoning, and the delicious rice is ready. How to make preserved claypot rice: Method 4

Ingredients: 150g fragrant rice, 1 small piece of bacon, 1 sausage, appropriate amount of broccoli, appropriate amount of soy sauce for steamed fish.

Method:

1. Prepare the raw materials.

2. Wash the rice, put it into a small pot, and soak it for an hour.

3. After soaking, put it on the stove and turn on high heat.

4. Cover and cook.

5. Cut the cured fish and sausage into slices.

6. At this time, the rice has been boiled. Open the lid and allow the rice soup to absorb enough juice to form a honeycomb shape.

7. Turn to low heat. When the juice is almost cooked, place the bacon and sausage slices on the rice.

8. Blanch the broccoli in water with a few drops of oil and an appropriate amount of salt.

9. Sprinkle some steamed fish soy sauce on top; cover and continue cooking over low heat.

10. After the rice is cooked, put the blanched broccoli on top of the rice.

11. The fragrant claypot rice is now ready. How to make preserved clay pot rice: Method 5

Ingredients: 200g rice, appropriate amount of ribs, appropriate amount of Laoganma black bean sauce, appropriate amount of salad oil, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of Shaoxing wine, The right amount of broccoli, the right amount of Cantonese sausage, the right amount of salt, the right amount of chicken essence, the right amount of mashed garlic, and the right amount of sesame oil.

Method:

1. Chop the ribs into small sections of about 2 cm. Wash and dry.

2. Add the marinade for the black soybean-flavored pork ribs and marinate for more than an hour (it can be longer for more flavor).

3. Cantonese-style sausage, sliced.

4. The ratio of rice and water is 1:1.5. Just put it in the casserole, and you can put a few drops of salad oil in it. Bring to a boil over high heat, then turn to low heat and cook for about 10 minutes. At this time, there will be many eyes in the rice. At this time, the rice is almost cooked and you can put in the ribs and sausages.

5. Arrange the spareribs on the rice.

6. Place the sausages next to them.

7. Drip a little salad oil along the edge of the pot. Just simmer on low heat and slowly. After simmering for a while, the ribs will become crispy and a thick layer of golden rice cake will appear on the bottom of the pot (I simmered it for about an hour. A large pot can simmer for a long time, but a small pot can simmer for a long time. The size of the pot was relatively reduced, and the crispy rice in the small pot I made was a bit mushy). Turn off the heat of the rice, do not open the lid immediately, and simmer for another 5-10 minutes. Use the remaining heat to continue simmering.

8. Boil water in a pot, add a little salad oil, add a little salt, add broccoli and blanch the water.

9. Open the lid and place the broccoli next to the ribs and sausage.

10. Top with a little soy sauce and enjoy. Before eating, you can stir it in advance and serve it in a bowl. How to make preserved claypot rice: Method 6

Ingredients: 100g Cantonese sausage, 100g Cantonese bacon, 50g green vegetables, 200g rice, 10g shredded ginger, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of cooking wine, appropriate amount of sugar.

Method:

1. Prepare the materials.

2. Wash the sausage and cut into slices.

3. Wash the bacon and cut into small pieces.

4. Wash the vegetables and blanch them.

5. Mix all the seasonings, add a little water or stock and bring to a boil, pour out and set aside.

6. Wash the rice, soak it in water for a while until the rice core is soaked, then pour it into a claypot and add a little cooking oil, mix well, and then add about 1 cm of rice noodles that have been submerged. of clear water.

7. Cover the pot, bring to a boil over high heat, then turn to medium to low heat and simmer for about 20 minutes.

8. Open the lid, add sausage and bacon, cover the pot, and continue to simmer over medium-low heat for 10 minutes.

9. Open the lid of the pot, add the vegetables, and cook over high heat for about 1 minute.

10. Turn off the heat, serve, and start eating.

11. Eat it while it is hot. When eating, pour in the cooked seasoning.

12. Listening to the sound of the seasonings coming into contact with the pot, I feel that this rice is particularly delicious.