Clay pot rice is a traditional food in Guangdong. Cantonese-style clay pot rice has more than 20 flavors, such as bacon, diced chicken with mushrooms, pork ribs with lobster sauce, pork liver, roast duck and boiled chicken.

In fact, clay pot rice refers to a cooking method outside the container, that is, put the washed rice into the pot, measure the water, cover the pot, add ingredients when the rice is seven ripe, and then cook it with slow fire. Different from the "casserole", the "pot" made of ceramic tiles has more flexible temperature control and the cooked rice is more delicious.

Choosing high-quality rice is the key.

Good clay pot rice is very particular about rice. Silk Miao rice is generally chosen, because it is shiny, slender and elastic, and rich in rice fragrance. Choosing rice for clay pot rice is the key link. It is best to choose slimming rice for late rice. Because slimming rice has good water absorption, it can also absorb the fragrance of stuffing and oil, so that the cooked clay pot rice gives off a unique rice fragrance.

In addition to rice selection, the choice of matching materials will also determine the taste of clay pot rice. For example, bacon rice, crystal clear rice absorbs the essence of bacon materials, and the soup is salty, fat but not greasy, warm and delicious, and refreshing after eating. If you use fat and thin bacon, the flavor will be stronger.

Crispy rice crust-the essence of the pot.

When eating clay pot rice, you can't let go of the crispy rice. The crispy rice with clearly visible rice grains was burned with a golden brown layer by the smooth bottom of the pot, which was dry and fragrant. You can easily peel off the crust at the bottom of the pot and chew it slowly in your mouth, leaving fragrance between your teeth and endless aftertaste. Different from ordinary rice crust, the rice crust of the earthen pot is not only crisp but also long in taste, and it also concentrates the essence of the whole pot.

The practice of clay pot rice

1. Put a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water: 1: 1.5 (This ratio is very important, which is related to the raw and cooked degree of rice! It's too bad to eat raw food.) Put rice and water in a casserole and bring it to a boil over high fire.

After about ten minutes, the rice began to absorb water. You can see that there are holes in the surface of rice. At this time, quickly put the meat and shredded ginger in! Hurry up!

3. After the meat is put away, add shredded ginger and lay an egg. Cover the lid, turn the fire to a minimum and cook for another three or four minutes. It's the critical moment! Turn off the fire and let the clay pot rice bake for fifteen minutes. Don't open the lid again ~ this is the most critical time for clay pot rice. If there is not enough time to bake, it will be raw and difficult to preserve.

4. Wait patiently for fifteen minutes, and the delicious clay pot rice will be ready!