Clay Pot Rice, also known as clay pot rice, is a special food originating from Guangdong and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.

Usually, the scoured rice is put into a pot, measured with water, covered, and the ingredients are added when the rice is about 7% ripe, and then it is cooked with slow fire.

The "pot" made of tiles is more flexible in the aspect of temperature control, and the cooked rice is more delicious, leaving fragrance between the teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It is just as delicious if you are afraid of the hot air and soak it in the soup for a while before eating.

Practice 1

Steps: 1. Rub a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water is 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, but raw food can't be eaten at all ) Put the rice and water into the casserole and bring it to a boil with high fire.

2. In about ten minutes, the rice began to collect water. You can see holes in the surface of the rice. At this time, put the meat and shredded ginger in quickly! Be quick!

3. After the meat is put away, add shredded ginger and beat an egg. Cover, change the heat to minimum, and cook for another three or four minutes. The critical moment has come! 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, and it will be born if there is not enough time for baking, and it is difficult to save it.

4. After waiting patiently for fifteen minutes, the delicious clay pot rice will be ready! Method 2 Raw materials: 5 grams of ribs, 3 grams of rice, 3 mushrooms, 3 rapeseed, refined salt, salad oil, shredded onion, sugar, ginger, chicken essence and soy sauce.

Practice:

1. Marinate the ribs with oyster sauce, soy sauce, starch, sugar, garlic oil, a little soy sauce, a little salt and a little flavor for 1 hour in advance, which is of course better for a long time;

2. Add the washed rice, add a proper amount of water, select the rice, and exhaust for about 1 minutes.

3. Put the marinated spareribs and shiitake mushrooms into an electric pressure cooker, put a little oil in it with a spoon, gently pour it around the edge of the cooker, select the sparerib button for about 15 minutes, and exhaust and open the lid;

4. Put the rape in boiling water, blanch it, and put it into the stewed ribs rice to eat.