Boiled rice, also known as rice in claypot, is a specialty originating from the Guangzhou region of Guangdong and belongs to the Cantonese cuisine family. The main types include preserved meat with rice in casserole, slippery chicken with mushrooms, pork ribs with black bean sauce in casserole, pork liver, roast duck and white cut chicken.

The rice is usually boiled in a pot, measured the amount of water, covered, boiled until 70% of the rice is mature, add the ingredients, and then turned to a slow fire to cook.

The "pot" made of tiles is more flexible in terms of fire control, and the boiled rice is more flavorful, leaving a lingering fragrance between the teeth and a lingering aftertaste. When eating boiled rice, remember to taste the flavor of the rice burnt, fragrant and crispy, the hot rice poured into the soup for a while before eating the same delicious.

History

Editorial

Pot rice originated in Guangzhou, Guangdong, is a casserole dish as a vessel to cook rice, and Guangdong said casserole for pot, so it is known as pot rice, pot rice has a long history, more than 2,000 years ago, "Ritual Notes" and other books, the Zhou Dynasty, the first of the eight treasures in the first treasures, the second treasures and the pot of rice the same way, only to change the use of yellow rice as a raw material, it can be seen that the time was very expensive. At that time, it was very expensive. According to Wei Juyuan's "Recipes" on the record, to the Tang Dynasty called "Royal Yellow Queen Mother rice", is a braided strand (shredded meat) egg fat (egg) cover the surface of the rice surface miscellaneous flavors to do, and therefore more flavorful.

Variety classification

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Boiled rice (4)

Traditional varieties of boiled rice are mainly black bean spare ribs rice, preserved meat rice, slippery chicken rice, eel rice, chicken rice, salted fish and fragrant meat rice, etc., authentic to be used in the silk seedling fragrant rice, take its solid, fine and crystalline, good texture, taste and easy to be soaked by the soup. Generally speaking, raw rice and raw vegetables cooked in a pot, to black bean ribs rice, for example, wash the rice on the pot, cook six or seven mature when the lid is removed, add a good flavor sauce of raw pork ribs, along the side of the pot drizzle into the sauce sesame oil, simmering until the rice collected water, from the potpourri. Up the cover and add scallions, laying green greens, if it is eel or field chicken time can be shorter, if it is beef but also a little longer, it is important to note that the rice should be balanced, which is the fire.

The delicious pot rice has two features that can not be ignored, one is with the pot on the table sauce, uncovered and poured on the rice, there is a sizzling sound, this is the eye-catching pen, it looks black and bright, it all depends on the master of the craft of the sauce; the other is the crystal clear silk seedling rice by the smooth bottom of the pot burned out of a layer of golden potpourri, and ordinary potpourri is not only brittle and long taste, is a pot of the essence, which depends not only on the fire, but also on the fire. The essence of the pot, which not only depends on the fire, but also depends on the quality of the pot itself, a good pot inside is a layer of shiny glaze, if full of grit will never - and, dishwashers can not be sloppy, to use a wire brush to the last pot of the residue of the brush to clean up to be.

Cooking tips

Editorial

The most important thing you can't let go of in a pot of rice is the potpourri, which is golden in color, dry and crispy, with a long, lingering flavor and a long aftertaste, and is a favorite of the city's fashionable elite. Rice is the staple food of the Chinese people, Kung Fu Pot, Sven slow fire, not arrogant, fire to the success of the fire, Fangzhan Kung Fu Pot flavor fragrance. The guests come from all directions and have time to eat Kung Fu Pot Rice.

Pot fire: to pottery, insulation, heat evenly, can save food nutrients, especially fragrant. Need to Sven slow fire, lupine, not anxious, fire to the Kung Fu. One person a pot, reduce the rice links and pollution opportunities, more in line with the health conditions

With rice is very careful, generally choose the silk seedling rice, because this rice is oily and crystalline, the rice body is long and slender, pliable and moderate, the rice flavor is strong. Cooking boiled rice is a key link in the selection of rice, it is best to choose the late rice lean rice, due to the lean rice absorbent, but also can absorb the filling and oil flavor, so that cooked boiled rice exudes a unique rice aroma.

Meat should be freshly procured and put into a dozen kinds of flavors to marinate the same, so as to enhance the freshness and flavor.

The materials used in the pot of rice are flexible and varied, can be different from time to time and place to place, to make the pot of rice production, to pay attention to the fire, because of the different origins of the rice, the old and the new are not the same degree of absorption of water is also different. Various meats have different degrees of heat preheating. To put these materials in the same pot to cook, cooked but not raw not burnt, to achieve the maximum preservation of nutrients and original flavor, we must identify the texture of the various ingredients, strict control of the fire, so that the fire is just right.

Specialties

Editorial

Talking about boiled rice in the hungry morning, the stimulation of the digestive system is tantamount to an illusory plum tree in the mouth of the fire, looking at the plum to quench the thirst, and then more thirsty. However, there are countless Hong Kong-style cafes on the street, and at noon, when the sun is shining brightly, it's a beautiful thing to sit behind the cool glass and eat hot pot rice with the promise of half the morning.

Guangzhou

Boiled rice, as the name suggests, is rice cooked in a small pot, probably unique to Guangdong. Guangzhou has many small stores selling boiled rice, usually open on the side of the road, a row of stoves full of hot pots, a master holding bamboo chopsticks back and forth rounds, like the rounds in Go. Such stalls usually specialize in the sale of food, and will also send soup. Congee and noodle stores are the most common on the streets of Guangzhou, followed by dessert stores, and then probably small pot rice stores. Though they are unique, there can be dozens of varieties, and they are delicious and inexpensive.

Hefei

Kung Fu Bozai originated in Hefei, Anhui Province, Kung Fu Bozai rice founder Zhan Kaijun to summarize the experience of others had eaten large and small more than 700 various types of boiled rice, and ultimately a comprehensive Hong Kong-style, desktop, Cantonese, mainland boiled rice selected boiled rice as fast food research and development projects, Chinese Kung Fu as a brand culture, the staple of the people of the country as the core of the brand and the creation of the Kung Fu! Kung Fu Rice was created with Chinese Kung Fu as the brand culture and rice, the staple food of Chinese people, as the brand core.




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Dongguan

Another place that honors boiled rice is Dongguan. Because of the specialties of the preserved meat is a good material for cooking boiled rice, duck sausage bacon, simply for the birth of boiled rice, with the local silk seedling rice is really a perfect match. However, Dongguan specializing in the sale of boiled rice seems to be not much, although there are many stores in front of the opening of a slice of stove cooking boiled, but most of the same time to operate other, such as the original bowl of steamed rice, the materials used are almost the same, just different containers. Dongguan and Guangzhou's boiled rice is slightly different, such as waxed duck miscellaneous, duck intestines, duck Jane and so on, but also accustomed to adding olive angle salty plums and things like that, the flavor is more special, compared to Guangzhou's slightly ordinary.

Shenzhen

Shenzhen used to specialize in boiled rice does not seem to have, but the Teochew boiled congee such as the spring. In fact, as a late-night snack,

Cantonese boiled rice (5 photos)

boiled rice is more suitable, with food and rice and some beer. I've had boiled rice in a Chinese fast food restaurant once or twice, and I can't say enough about it. The place seemed to have everything, but not everything. Later, I had a bowl of congee in a Hong Kong style café, which was more authentic than I had imagined, and compared to the leftover congee I often ate in the Chaozhou style, the rice flower was so uniform that it was a fine product. And then a guest of preserved meat pot rice to try, quite refreshing, the material is really, the fire has the right amount. Since then, the "Hong Kong-style" began to have a good feeling.

Shandong

In recent years, with the popularity of boiled rice, in Shandong is also prevalent, especially in the spare ribs boiled rice based on the use of exquisite small rows, with the operation of rice and birth, and then give a bowl of soup, boiled rice in Shandong will not be operated as a single product in the boiled rice in order to boiled rice as a main product with other products and boiled rice with the operation, and boiled rice in Shandong, and Guangdong, Dongguan, Shenzhen, the boiled rice with The first thing is that in the name of Shandong, the wooden barrels are used to make rice, as the name implies, the wooden barrels are also used as the main containers, which is also the difference between Shandong's rice and the rest of the world.

Practice

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Practice a

Steps: 1, sand pot in the bottom of a thin layer of oil, rice washed. The ratio of rice and water: 1:1.5 (This ratio is very important, related to the degree of rice raw and cooked! If it's too rotten, it won't taste good, and if it's too raw, it won't taste good at all!) Put the rice and water into a casserole dish and bring to a boil over high heat.

2, probably less than ten minutes, the rice began to collect water. You can see a hole in the surface of the rice. This time quickly put the meat, shredded ginger in! Be quick!

3, meat put good, put ginger, and then make an egg. Cover the lid, change the minimum fire, cook for another three or four minutes. The critical moment is here! Turn off the fire, let the pot rice baked fifteen minutes. Do not open the lid to see oh ~ this is the most critical time of the pot rice, baked time is not enough rice is raw, and it is difficult to undo.

4, patiently waiting for fifteen minutes, the fragrant pot rice is ready!

Practice two

Raw materials: 500 grams of pork ribs, 300 grams of rice, 3 mushrooms, 3 greens, refined salt, salad oil, shredded green onions, sugar, ginger, chicken essence, old soy sauce.

Practice:

1, ribs beforehand with oyster sauce, soy sauce, water starch, sugar, garlic oil, a little soy sauce, a little salt, a little fine marinade for 1 hour of course, but also a little longer better;

2, into the washed rice, add the right amount of water, choose the rice category, about 10 minutes or so, exhaust the lid;

3, will be well marinated ribs, Shiitake mushrooms, into the electric pressure cooker, a little oil with a spoon, gently drizzle a circle along the side of the pot, select the ribs button, about 15 minutes, exhaust open the lid;

4, will be put into the boiling water, blanched vegetables, put into the pot of ribs in the rice can be eaten.

Practice three

Raw materials: white rice, bok choy, beef, eggs

Practice:

1. Beef cleaned and sliced into the ginger, scallion white, refined salt, chicken essence, sugar, soy sauce, oyster sauce, sesame oil, tenderizing powder, cornstarch, and then stirred to marinate in a good put aside.

2. Put the soaked rice into the pot, add water by portion and put on the stove for direct heating.

3. When the pot bubbles with chopsticks to stir properly, when the water is almost dry, along the side of the pot to drizzle a little oil, appropriate rotation, in the pot to form a layer of potpourri.

4. Put in the pre-marinated beef, drizzled with a little oyster sauce (can not be used), reduce the heat to low, the egg breaks laying on the beef noodles, cover the pot.

5. Another casserole dish will be seared vegetables, when the beef is eight mature directly off the fire, remember not to open the lid, continue to bake for ten minutes.

6. Wait until the baking time is enough, put the green vegetables that is into the nest egg beef casserole.

Practice 4

Cantonese sausage with rice in casserole

Cantonese sausage with rice in casserole (2 pics)

Main ingredient: Cantonese sausage, rice

Accessories: eggs, small greens, cold water, sesame oil, soy sauce, oyster sauce, sugar

1. Take a casserole dish, smear a thin layer of oil on the bottom of the pan.

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

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

4. Transfer the pan to the heat, bring it to a boil over high heat and immediately reduce the heat to low, cover and simmer. Cook the rice until it is 80% cooked.

5. Slice the salami and shred some ginger.

6. When the water in the pot is almost dry, spread the sausage and ginger on the surface of the rice and break an egg into it. Cover and cook on low heat for another five minutes and then turn off the heat, do not open the lid, continue to cover and simmer for 15 minutes.

7. Wash the small rape, boil water in the pot, put some salt, a few drops of oil, put the small rape scalded. Fish out and drain.

8. Seasoning: 1 tablespoon oyster sauce, 1 tablespoon cold water, 2 tablespoons light soy sauce, 0.5 tablespoon sugar, 0.5 tablespoon sesame oil and mix well.

9. Uncover the simmered rice, arrange the baby greens, pour the sauce over and mix well to serve.

Practice five

Sausage pot rice (cast iron pot version)

Pot rice (2)

Main ingredients: rice 3 servings of sausage 3

Accessories: persimmon peppers 1 small potatoes 1 carrots 2 small root asparagus 1 small section

Seasoning: soybean oil moderate amount of 2 tablespoons of soy sauce, old soya sauce 1 tablespoon

1. All the side dishes wash clean Cut green pepper into pieces, carrots, potatoes and asparagus into cubes and set aside.

2. Wash the cast iron skillet, wipe out the water, and brush the bottom and walls of the skillet with a layer of oil.

3. Wash the rice and pour it into the cast iron pot, add the right amount of water (about your index finger vertically put down, the water surface to the first section of the index finger one-half of a little bit on the top).

4. Medium heat will be rice simmering four, five minutes to see the bubbling gurgling, the sausage, potatoes and carrots into it, change the heat to continue to simmer for ten minutes.

5. After ten minutes, uncover the pan and pour two tablespoons of vegetable oil (olive oil is better) along the walls of the pan, gently rotate the cast iron pan so that the oil flows evenly to the bottom of the pan and then simmer for another three minutes.

6. Put in the peppers and asparagus, pour in the sauce (I use soy sauce + soy sauce + a little oyster sauce to adjust), and then simmer for two minutes, turn off the heat and continue to simmer for three minutes on the open food.