In fact, in addition to referring to a pot, it also refers to a cooking method, which is to put the amalgamated rice into the pot, measure the amount of water, cover the lid, and cook the rice until it reaches seven maturity by adding the ingredients, and then turn to a slow fire to cook. Distinct from the "casserole", made of tile "pot", in the fire control is more flexible, boiled out of the rice is also more flavorful. [Edit Paragraph] Select quality rice is the key to a good pot of rice, with rice is very careful, generally choose the silk seedling rice, because this rice is oily and crystal, rice body is long and slender, pliable and moderate, rice flavor is rich. Cooking boiled rice selection of rice is a key link, the best choice of late rice lean rice, due to the lean rice absorbent, but also can absorb the filling and oil flavor, so that cooked boiled rice exudes a unique rice aroma.
In addition to the selection of rice, the choice of matching materials will also determine the flavor of the boiled rice. For example, the rice, crystal clear rice absorbed the essence of the bacon material, full of soup rich salty flavor, fat but not greasy, warm and delicious, eaten after the warm, refreshing, if the use of fat and thin bologna meat, the aroma is also more intense. [Edit Paragraph] potpourri - the essence of the pot Serving pot rice, the most can not let go of is potpourri, grain clearly visible silk seedling rice by the smooth bottom of the pot burned a layer of golden potpourri, dry and crispy mouth, with a spoon toggle pot mouth potpourri, along the pot to put a spoon deep to the bottom of the pot, you can easily peel off the bottom of the pot pot of potpourri, in the mouth slowly chewing, the teeth left a fragrance, the taste of the past. Unlike the general potpourri, the potpourri of the casserole is not only crispy and long-lasting flavor, but also concentrates the essence of the whole casserole. [Edit Paragraph] Practice of rice in casserole 1, casserole in the bottom of a thin layer of oil, rice washed. The ratio of rice and water: 1:1.5 (This ratio is very important, related to the degree of rice raw and cooked! If it's too rotten, it won't taste good, and if it's too raw, it won't taste good at all!) Put the rice and water into a casserole dish and bring to a boil over high heat.
2, probably less than ten minutes, the rice began to collect water. You can see a hole in the surface of the rice. This time quickly put the meat, shredded ginger in! Be quick!
3, meat put good, put ginger, and then make an egg. Cover the lid, change the minimum fire, cook for another three or four minutes. The critical moment is here! Turn off the fire, let the pot rice baked fifteen minutes. Do not open the lid to see oh ~ this is the most critical time of the pot rice, baked time is not enough rice is raw, and it is difficult to undo.
4, patiently waiting for fifteen minutes, the fragrant pot rice is ready!
Pot Rice
Talking about pot rice in the hungry morning, the stimulation of the digestive system is tantamount to an illusory plum tree in the mouth of the fire, looking at the plum to quench the thirst, and then more thirsty. But there are countless Hong Kong-style cafes on the street, and at noon, when the sun is shining brightly, it's a beautiful thing to sit behind cool glass and eat hot pot rice with the promise of half the morning.
Boiled rice, as the name suggests, is rice cooked in a small pot, probably unique to Guangdong. Guangzhou has many small stores selling boiled rice, generally open on the roadside, a row of stoves full of hot pots, a master holding bamboo chopsticks back and forth rounds, like the rounds in Go. Such stalls usually specialize in the sale of food, and will also send soup. Congee and noodle stores are the most common on the streets of Guangzhou, followed by dessert stores, and then probably small pot rice stores. Although the only put a flavor, but there can be dozens of varieties, delicious and inexpensive.
Another revered pot rice place is Dongguan, due to the specialty of preserved meat is a good material for cooking pot rice, duck preserved sausage and bacon, simply for the birth of pot rice, with the local silk seedling rice is really a perfect match. However, Dongguan specializing in the sale of boiled rice seems to be not much, although there are many stores in front of the opening of a slice of the stove to cook boiled, but most of the same time operating other, such as the original bowl of steamed rice, the materials used are almost the same, just different containers. Dongguan and Guangzhou's boiled rice is slightly different, such as waxed duck miscellaneous, duck intestines, duck Jane and so on, but also accustomed to adding olive angle salty plums and things like that, the flavor is more special, compared to Guangzhou's slightly ordinary.
Shenzhen used to specialize in boiled rice does not seem to have, but is the Teochew boiled congee such as spring. In fact, as a late-night snack, boiled rice is more suitable, there are vegetables and rice can also drink some beer. I have eaten one or two times in a Chinese fast food restaurant with boiled rice, but I can't praise it, that kind of place seems to have all kinds of things, and all kinds of things are not good. Later, I had a bowl of congee in a Hong Kong style café, which was more authentic than I had imagined, and compared to the leftover congee I often ate in the Chaozhou style, the rice flower was so uniform that it was a fine product. And then a guest of preserved meat boiled rice to try, quite refreshing, the material is really, the fire has the right amount. Since then, the "Hong Kong-style" began to have a good feeling.
The traditional varieties of boiled rice are mainly black bean spare ribs rice, preserved meat rice, duck rice, eel rice, chicken rice, curry beef rice, etc., authentic to use the silk seedling fragrant rice, take its solid fine crystal, good taste, flavor and easy to be soaked by the soup. Generally speaking, raw rice and raw vegetables cooked in a pot, to black bean ribs rice, for example, wash the rice on the pot, cook six or seven mature when the lid is removed, add a good flavor sauce of raw ribs, and add two kale, until simmering. If it is eel or chicken time can be shorter, if it is beef and a little longer, to pay attention to the rice to be balanced, this is the fire.
The delicious pot rice has two features that can not be ignored, one is with the pot on the table sauce, uncovered and poured on the rice, there is a sizzling sound, this is the eye-catching pen, it looks black and bright, it all depends on the master of the craft of the sauce; the other is the crystal clear silk seedling rice by the smooth bottom of the pot burned out of a layer of golden potpourri, and ordinary potpourri is not only brittle and taste deep long, is a pot The essence of the pot, which not only depends on the fire, but also depends on the quality of the pot itself, a good pot inside is a layer of shiny glaze, if full of grit then never - and, the dishwasher can not be sloppy, to use a wire brush to the last pot of residue brushed clean only.