Clay pot rice, also known as clay pot rice, is a special food in Guangdong and belongs to Cantonese cuisine. The main types are bacon, bean ribs and clay pot rice. Usually put the washed rice in the pot, measure the water, cover it, cook the rice until it is 70% ripe, add the materials and cook it with slow fire. Pots made of earthenware are more flexible in firepower control, and the cooked rice is more fragrant, leaving fragrance between the teeth and endless aftertaste. When eating clay pot rice, try the burnt taste of rice, which is fragrant and crisp. You are afraid to pour hot air into the stew. Don't forget that it will taste delicious in the future.

If there is no casserole, you can also use a rice cooker to make wax clay pot rice. The taste is not as good as casserole clay pot rice, and the practice is very simple. The rice cooker can eat delicious clay pot rice. Now, let me tell you some methods. The rice cooker, just like we usually cook, washes the rice and cooks it ourselves. Slice sausage or sausage to prepare a bowl, and prepare a bowl with chopped green onion. Cook the rice in a pot, juice it, spread sausage or bacon evenly on the rice and sprinkle with chopped green onion. If the rice cooker runs automatically, the rice will be ready. Sprinkle some soy sauce, then stew it and put it in a bowl. Very simple procedure. You can eat delicious clay pot rice. If you want to eat other food, you can join in and see what you like.

I cooked all kinds of stews with a rice cooker, and my family loved them. Clay pot rice also seems to be very popular. For clay pot rice, I have been trying to cook it myself, but there is no suitable casserole to use and I have never tried it. I lost a new soup pot a few days ago, which is of high value and can be served directly. I was going to stew soup, but I don't know why I suddenly wanted to use it to make soup. As a result, this pot of rice was eaten by my family, which proved that my cooking was still very successful. The rice is delicious. Clay pot rice is hard, and the color is more attractive when the soup of braised pork ribs is properly added. All the materials are wrapped in a thin red coat, which is particularly beautiful. Peas are soft and waxy, carrots are soft but not rotten, and they also have a crisp taste. Sausages can't chew their tongues every time. The tongue can never suck out the taste inside. Not to mention ribs. The meat is separated by a gentle pull, tender and tender, which really goes well with rice.