Cantonese-style clay pot rice, also called clay pot rice, is a traditional specialty food in Guangzhou, Guangdong Province, and belongs to Cantonese cuisine. There are many kinds of clay pot rice, and you can match the ingredients according to your own preferences. The more classic ones are bacon-flavored clay pot rice, lobster sauce ribs clay pot rice, slippery chicken clay pot rice and eel clay pot rice. First of all, emphasize fire and clay pots. In the past, people used coal stoves or wood stoves. Litchi wood is the best wood stove, and the cooked rice has an obvious flavor. But now the fast-paced life, fewer people use this.

First prepare the materials: bacon, sausage, vegetables, carrots, rice, eggs, shredded ginger, oil, lettuce, oyster sauce and sugar. When ready, put the rice in the pot, add two spoonfuls of oil, start cooking, slice the sausage and clean the vegetables. There are many kinds of Cantonese clay pot rice, but there is no fixed collocation. You can choose the ingredients according to your existing ingredients or what you want to eat. Of course, because it is delicious, it has formed more popular varieties in the market: for example, the most classic bacon, diced chicken with mushrooms, and pork ribs with lobster sauce.

Clay pot rice, the classic staple food of Cantonese cuisine, is really fascinating! Cook rice in a casserole, add Cantonese bacon, mushrooms, slippery chicken, lobster sauce ribs, pork liver, etc. When the rice is cooked to 70% maturity, slowly cook the rice and ingredients with low fire. Finally, put two dishes in the pot. To make clay pot rice, you must use Guangdong's, only the glazed inner wall. This casserole is breathable. If your casserole is new, be sure to soak it in salt water for one night, so that the casserole can be fully soaked. If it's not soaked.

Cooking claypot rice with rice-flavored intelligent claypot rice machine: first, brush a layer of chicken oil (much more fragrant than peanut oil and lard) on the bottom of the casserole, add a spoonful of broken rice soaked for half an hour in advance with a measuring spoon equipped with a rice-flavored pot (thin and long), and shred ginger for later use; Wash sausage and bacon, and cut into pieces for later use; Wash and blanch vegetables for later use; Wash the rice, soak it for a period of time, and be fascinated for later use; Soy sauce, oyster sauce, cooking wine and sugar are mixed according to their own tastes.