The earliest history of clay pot rice can be traced back to more than 2,000 years ago. According to the Book of Rites and other books, the first and second treasures of the eight treasures in the Zhou Dynasty were the same as clay pot rice, but at that time they were made of yellow rice instead of ordinary rice.
Why do you choose casserole to cook? Because the casserole is heated evenly and has good thermal insulation, it can well preserve the nutrients of the ingredients, and the rice made by the casserole tastes very fragrant.
Clay pot rice is very particular about the temperature. You can't cook it with strong fire, but only with slow fire. You can wait patiently, so that all the ingredients and the taste and nutrition of rice can be boiled out.
There are also exquisite rice in clay pot rice. It is best to use imported Thai fragrant rice with long grains or oily rice. This kind of rice is crystal clear and oily, with slender rice grains and long rice flavor. Don't choose early rice, because early rice has poor water absorption, and late rice is the best.
Traditional varieties of clay pot rice are: lobster sauce ribs rice, bacon sausage clay pot rice, slippery chicken rice, eel rice, frog rice, salted fish fragrant meat rice, etc. Now there are clay pot rice all over the country, and the dishes have their own characteristics according to different places.
2. How to make authentic Cantonese clay pot rice? The detailed steps tell you that the rice from the pot is fragrant and delicious than that from the restaurant.
Ingredients: long-grain high-quality rice, ribs,
Step 1: Soak the rice in clean water for 30 minutes.
Clean the ribs, then marinate them, put them in a bowl, add a handful of farmer's lobster sauce, a little cooking oil, a little salt, a little pepper, some soy sauce and a spoonful of oyster sauce.
Stir well with chopsticks, then add a spoonful of starch to lock the water in the ribs.
Stir well again and marinate for 10 minute.
Step 2: after 30 minutes, drain the soaked rice, add a little salt and a spoonful of vegetable oil to the rice.
Stir well, so as to prevent the rice from sticking to the pot.
Step 3: Pour the rice into the prepared casserole, add boiling water, not too much water, and the water will not exceed the rice.
Bring the water to a boil in a medium fire. When the water boils, turn it to a low heat and cover it. Note that the clay pot rice must be cooked slowly with a small fire, so that the flavor of the rice can be cooked.
Cut some side dishes: you can put whatever you like in the side dishes. Let's cut some sausages and slice them.
After 5 minutes, we opened the lid, and the water on the top of the rice was dry. We put the prepared ribs and sausages in.
Cover the lid and continue to simmer. After the ribs and sausages are put in, put on heat-insulating gloves, and keep turning the casserole so that the periphery of the casserole is heated. The advantage of this is that not only the bottom of the casserole is heated, but also the periphery is heated. When the rice is heated, it will make a delicious crust.
This process is very slow, which will destroy some people's patience. However, if the clay pot rice is delicious, this step cannot be rushed, and we must wait patiently without arrogance.
When the clay pot rice is about to be cooked, we pour a little carved wine along the edge of the casserole to enhance the fragrance, and then a little cooking oil to prevent the casserole wall from sticking to the pot.
Just simmer for 1 minute, and open the lid, and the smell of thick rice will come to the nose.
Add boiled vegetables and drizzle with a little steamed fish and soy sauce.
Finally, sprinkle with chopped green onion, and the delicious Cantonese clay pot rice will be ready. When you smell the fragrance, you can't stop wanting to eat it.
This is a Cantonese style of claypot rice. Now, claypot rice is popular not only in Guangdong, but also all over the country. There are all kinds of dishes in it. Hunan people add Chili, and Sichuan people like spicy food.
To sum up:
1. The rice in clay pot rice should be soaked in advance, so that the rice grains can absorb enough water, so that the cooked rice will be crystal clear and fragrant. Use high-quality long-grain rice to taste better, don't use early rice. Early rice is not absorbent enough, so it will feel very dry and hard.
2. Clay pot rice must use a small fire, and it is forbidden to use a big fire. Moreover, after the meat is put in, it is necessary to turn the casserole around and let the casserole be heated evenly. This step requires patience.