Claypot rice is a traditional delicacy in Guangdong. There are more than 200 flavors of Cantonese claypot rice, such as cured meat, slider with mushrooms, pork ribs with black bean sauce, pork liver, roast duck, white-cut chicken, etc. Do you want to know how to make delicious claypot rice? Below is a carefully compiled recipe for Cantonese claypot rice for your reference only. Cantonese-style claypot rice? Dried cuttlefish, oyster and black pepper claypot rice
Ingredients for claypot rice
155 grams of white rice, 50 grams of dried cuttlefish, 50 grams of dried oysters, a little nozzle, 1 chopped green onion, some green vegetables, steaming ingredients: 1 tsp, 1 scallion, 1 slice of ginger, 1 tsp wine, 1/2 tsp salt, 240 g water, 1 tsp oil, 1 tsp seasoning soy sauce , 1/4 tsp of starch, 1 tsp of oyster sauce, 1/4 tsp of sugar, 1/2 tsp of wine
How to make claypot rice
1. Slightly white rice Wash, soak in water for 1 hour and drain. Wash the vegetables, cut into appropriate sizes and blanch them in boiling water.
2. Soak the dried cuttlefish and dried oysters in water for 1 hour, drain and put them into the pot, add the steaming ingredients and Nostoc and steam over medium heat for 40 minutes.
3. Take out the dried oysters and cuttlefish steamed in Step 2 and cut them into appropriate sizes. Add marinade in a bowl, mix well and marinate.
4. Put the soaked rice in step 1 into a casserole, add water, cover and bring to a boil over high heat. After the water in the pot is dry, turn to low heat, open the lid and spread evenly with the marinated rice in step 3. Mixed ingredients.
5. Pour oil along the edge of the casserole in Step 4, cover and cook over low heat for 3 minutes, open the lid and pour in soy sauce and cook for another 2 minutes, turn off the heat and simmer for 15 minutes, sprinkle with chopped green onion and Add in the blanched vegetables.
Cantonese-style claypot rice? Lingnan home cooking
Ingredients for claypot rice
2 cups of rice, 1 slice of Chinese sausage, 1/2 carrot, watermelon 1 orchid, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar
How to make claypot rice
1. Wash the rice and put it into a casserole, add water and soak it for a while hours or more. The ratio of rice to water is about 1:1.5;
2. While the rice is soaking, wash and steam the sausage, slice it and set aside;
3. Broccoli and carrots Wash, cut into pieces in boiling water, cut into slices and set aside;
4. Add a teaspoon of vegetable oil to the soaked rice, stir well, cover the pot, bring to a boil over high heat, then reduce to low and simmer until seven Mature. < /p>
6. While waiting for 15 minutes, mix the light soy sauce, oyster sauce and sugar into a sauce; open the lid, pour the sauce on the steamed claypot rice, stir it and serve.
Tips for claypot rice
1. The rice must be soaked in advance to soak the core thoroughly, so that it cooks quickly and is less likely to be cooked or burned; 2. Be sure not to open the lid immediately after turning off the heat, so that the aroma can be simmered into the rice; 3. It is best to choose Huangshanghuang's cured meat, a time-honored brand in Guangdong, which has a long-lasting taste; 4. If you find that the rice is cooked, you can pour it on top of the rice again Add some water and continue to simmer over low heat until the rice absorbs all the water and is basically cooked. Cantonese style claypot rice? Mushroom and beef claypot rice
Ingredients for claypot rice
150 grams of beef, 3 mushrooms, a little shredded ginger, salt, soy sauce, cooking wine, cornstarch , oil, chopped green onion, oil
How to make claypot rice
1. After washing the rice, soak it for 1 hour in advance (the rice will be easier to cook if it has been soaked in advance. Not easy to burn the bottom). The mushrooms are also soaked in advance.
2. Cut the beef into thin slices, add salt, soy sauce, cooking wine, cornstarch, oil and shredded ginger, mix well and marinate for 15 minutes.
3. Soak the mushrooms until soft and cut into strips, add them to the beef and mix well.
4. Apply oil to the inner wall of the casserole (this will prevent the bottom from being smeared), then pour the soaked rice into the pot, first use medium heat, wait until the water starts to boil, and then turn down the heat. Small.
5. When the rice starts to bubble and rice holes appear, put the marinated mushrooms and beef into the pot, scatter them with chopsticks, close the lid, and continue to simmer over low heat for 5-10 minutes. Minutes (when you hear the sound of no water, only a squeaking sound is enough)
6. Then turn off the heat, simmer for another 10 minutes, then open the lid, sprinkle with chopped green onion, then close the lid and simmer for 1-2 minutes. Are you ready to use chopsticks? Cantonese-style claypot rice? Tianxiang Claypot Rice
Ingredients for claypot rice
Ingredients for side dishes: mushrooms, lotus root, carrots, ginger, oil, salt, Sugar, spinach, sesame oil and fried sesame seeds
Preparation of seasoning: one tablespoon of oyster sauce, appropriate amount of sugar, half a bowl of water, mix well to make a sauce
How to make claypot rice
Processing of side dish ingredients:
1. Remove the stems from the mushrooms, soak them in water until soft, squeeze out the water and cut into shreds, mix well with some sugar and cornstarch water, Finally, add some sesame oil to marinate for preparation
2. Wash the lotus roots and carrots, cut them into cubes, and boil them in water
3. Cut the ginger into cubes
Preparation of seasonings: Light It’s not enough to have good ingredients, seasonings play the finishing touch. Most people are always worried about not having enough flavor when making vegetarian dishes. They add a lot of the best and the best, and as a result, they make a good vegetarian dish look vulgar and completely lose the elegance of vegetarian dishes. Because today I used mushrooms as an ingredient, I just used oyster sauce as a seasoning. Add one tablespoon of oyster sauce, an appropriate amount of sugar, and half a bowl of water. Mix well to make a sauce.
Ingredients for stir-frying:
1. Add oil in a hot pan. When the oil is hot, add ginger and stir-fry until you smell the aroma;
2. Add winter mushrooms and continue to stir-fry. Stir-fry until the aroma of the mushrooms comes out;
3. Then add the boiled lotus roots and carrots and stir-fry for a while, then add the prepared sauce and cook over medium-low heat;
4. Stir while cooking, and cook until the juice is reduced.
5. When the rice begins to simmer over medium-low heat, add the fried side dishes, cover and continue to simmer over low heat until the rice smells fragrant. (Students who like to eat crispy rice, please continue to simmer for a while, but be careful not to burn it). Turn off the heat and continue to simmer for ten minutes.
6. Turn on another pot of water. When the water boils, add some oil, salt and sugar to the pot. Blanch the spinach until cooked. Remove and cut it. Mix with some salt, sesame oil and fried sesame seeds. , add the spinach to the rice, mix well, and it’s ready to eat