The rice used in claypot rice is silk rice.

Simiao rice has beautiful appearance and quality, long grain shape, slender and slim, crystal white, mercerized rice, glassy, ??medium amylose content, moderate soft and hard texture, smooth and delicious cooking. It has a fresh aroma and good taste, and the rice grains are in strips but not rotten.

Recipe for Claypot Rice with Cured Meat:

Ingredients: rice, Cantonese sausage, green vegetables, eggs

Seasoning: 1 spoon of salad oil, half a spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of umami juice, half a spoon of sugar, a few drops of sesame oil

Preparation steps

1. Apply a thin layer of oil on the bottom of the clay pot, and wash it Put the cleaned rice and water into the casserole and soak for more than an hour. The ratio of rice to water is roughly 1:1.5.

2. Soak the sausage in clean water for five minutes, remove and slice it for later use.

3. Add a little oil to the soaked rice and mix well.

4. Put the casserole on the fire, cover it, bring it to a boil over high heat, then immediately turn to a low heat and cook the rice until it is cooked.

5. When the water is almost collected into the rice and it forms a honeycomb shape, use chopsticks to stir it (so as not to burn the bottom), then add cured meat and shredded ginger, and beat an egg into it.

6. Cover the lid and continue to cook on low heat for about 5 minutes. Turn off the heat, do not open the lid, and wait for about 15 minutes with the lid on. The aroma will remain in the pot, so do not open the lid during cooking.

7. Wait for 15 minutes to blanch the vegetables, take them out and set aside.

8. Mix half a spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of umami juice, a few drops of sesame oil and half a spoon of sugar to make a sauce.

9. After the rice is baked, open the lid, pour the sauce on the steamed claypot rice, and top with the blanched rapeseed.