The methods of Cantonese-style clay pot rice are as follows:

1. Prepare the materials

2. Take a casserole and apply a thin layer of oil to the bottom of the pot

3. Wash the rice and put it into the pot, pour in water, and soak it for one hour

4. Cook the rice until it is 8% cooked

6. Slice the sausage and then cut some shredded ginger

7. When the water in the pot is almost dry, spread the sausage and shredded ginger on the surface of the rice, and then beat an egg into it. Cover and simmer for five minutes, then turn off the fire. Do not open the cover, and continue to simmer for 15 minutes with the cover covered.

8. Wash the small rapeseed, boil the water in the pot, add some salt, drop a few drops of oil, and add the small rapeseed to cook. Drain the water

9. Sauce: 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp fresh soy sauce in June, .5 tbsp white sugar and .5 tbsp sesame oil, and mix well

1. Open the cover of the stewed rice, drain it into small rapeseed, pour the sauce on it, and mix well to serve

How to adjust the sauce of clay pot rice

There are two kinds of juices;

1. Add garlic oil and minced garlic to high-temperature oil for 3 seconds (not for a long time), then turn off the fire and add light soy sauce!

2, it's marinade, which is usually the juice of ribs or pork. The ingredients are nothing special, just soy sauce, ginger and garlic. It only takes a long time to boil the meat to the marinade.

In addition, there are:

Ingredients: Lee Kum Kee mill soy sauce 35 grams, sesame sauce 5 grams, ginger powder 2 grams, chicken powder 15 grams.

production: put all the raw materials into 6kg water to boil and then simmer for 4min.

flavor: salty and fragrant

applicable dishes: mainly used in clay pots

Note: it is best not to use it when cooking seafood, because the secondary sauce has a heavy taste, which will destroy the umami flavor of seafood itself.

Finally:

1. Light soy sauce+dark soy sauce+salt+monosodium glutamate+sugar+fish sauce+oil consumption.

3. sauce: 4 teaspoons of 2ml delicious sauce, 1 teaspoon of 5ml savory sauce (or fish sauce), 2 teaspoons of 1ml salt, 1/4 teaspoons of 1g sugar, 1/2 teaspoons of 3g chicken essence, 1/4 teaspoons of 1g clear water, 1ml

How to adjust the clay pot rice sauce? 15 points

trust me personally, I have a recipe and a video

How to adjust the sauce of the clay pot rice

The raw material of the clay pot rice with chicken and mushrooms

boneless chicken leg meat, mushrooms (the whole mushroom is just used up at home, so I temporarily fill the scene with shredded dried mushrooms/) and vegetables (any kind of vegetables will do, I use spinach). Chicken marinade/soy sauce, wine, allspice powder, pepper, sesame oil, a little sugar and garlic. Seasoning sauce/wine, soy sauce, sugar. Cut the chicken leg into pieces and marinate it with soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic for an hour. Then put the vegetables in the pot and scald them (don't scald them for too long), that is, they can be picked up immediately when they start to become greener (about a few seconds). The picked vegetables will cool down immediately (you can change the water several times until the water temperature becomes cold. ) adjust the seasoning sauce in advance/the ratio of wine, soy sauce and sugar is 1/1/.5 (this is three cups of basic sauce, and it is also delicious to make three cups of cuttlefish or fried clams in the same way). Soak the whole mushroom and cut it into two or three pieces, and then mix well with about 2~3 tablespoons of the sauce just adjusted for seasoning. Pour sesame oil into the pot when it is hot, stir-fry the ginger slices slowly over medium and small fire, and never use a big fire! Because the ginger slices will burst into bitter taste (remember), if there is no sesame, you can use cooking oil, but sesame oil is more fragrant.) When the ginger slices are slightly dry, put the crushed garlic in the pot and saute, then the fire can be turned on at one o'clock. If you like spicy food, you can add pepper to saute. Stir-fry the ginger and garlic, then fry the chicken in the pot. When the chicken changes color, pour the sauce into the pot and bring it to a boil. It takes about 1~2 minutes to get out of the pot for use (don't cook the meat well! Wash the white rice, put it in the casserole, and add a little cooking oil to stir well. Add the same amount of water and start cooking. Stir the rice with chopsticks while cooking until the water is half boiled, and turn to a low heat to cover the lid. After a few minutes, the water will boil to about eight minutes, and then the pot cover will be opened and the chicken will be added. Boil the water until it is about eight minutes dry, then open the lid and add the chicken ...

Practice

This time, the rice with mushroom and chicken in clay pot has been improved. I fry the chicken until it is half cooked before putting it into the casserole. This kind of chicken is sauté ed, which can not only ensure the tenderness of the chicken, but also add flavor. Ingredients: boneless chicken leg meat, mushrooms (the whole mushroom is just used up at home, so I temporarily take shredded dried mushrooms to fill the scene:), vegetables (any kind of vegetables will do, I use spinach), ginger slices, garlic, peppers, white rice and sesame oil. Chicken marinade soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic. Seasoning sauce wine, soy sauce, sugar. Cut the chicken leg into pieces and marinate it with soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic for an hour. Then put the vegetables in the pot and scald them (don't scald them for too long), that is, they can be picked up immediately when they start to become greener (about a few seconds). The picked vegetables will cool down immediately (you can change the water several times until the water temperature becomes cold. ) Mix the seasoning sauce with good wine, soy sauce and sugar at a ratio of 1:1:.5 in advance (this is three cups of basic sauce, and it is also delicious to make three cups of cuttlefish or stir-fried clams in the same way). Soak the whole mushroom and cut it into two or three pieces, and then mix well with about 2~3 tablespoons of the sauce just prepared for seasoning. Pour sesame oil into the pot when it is hot, stir-fry the ginger slices slowly over medium and small fire, and never use a big fire! Because the ginger slices will burst into bitter taste (remember), if there is no sesame, you can use cooking oil, but sesame oil is more fragrant.) When the ginger slices are slightly dry, put the crushed garlic in the pot and saute, then the fire can be turned on at one o'clock. If you like spicy food, you can add pepper to saute. Stir-fry the ginger and garlic, then fry the chicken in the pot. When the chicken changes color, pour the sauce into the pot and bring it to a boil. It takes about 1~2 minutes to get out of the pot for use (don't cook the meat well! Wash the white rice, put it in the casserole, and add a little cooking oil to stir well. Add the same amount of water and start cooking. Stir the rice with chopsticks while cooking until the water is half boiled, and turn to a low heat to cover the lid. After a few minutes, the water will boil to about eight minutes, and then the pot cover will be opened and the chicken will be added. Boil the water until it is about eight minutes dry, then open the lid and put in the chicken and mushrooms, then cover the lid and simmer for ten minutes (the chicken soup will be used later), and then open the lid for ten minutes and put in the

savory clay pot rice

Material:

clay pot, rice, and your favorite meat (this time I used preserved duck and sausage, which I think I like to match! ), an egg, a little shredded ginger.

Practice ...

How to adjust the clay pot sauce of clay pot rice

Clay pot rice doesn't need sauce. The juice we usually eat comes from the dishes. Generally, the dishes that make clay pot rice should be pickled before being put on the rice. That's where the juice comes from.

How to adjust the sauce of clay pot rice

There are two kinds of juices;

1. Add garlic oil and minced garlic to high-temperature oil for 3 seconds (not for a long time), then turn off the fire and add light soy sauce!

2, it's marinade, which is usually the juice of ribs or pork. The ingredients are nothing special, so it's just soy sauce, ginger and garlic. It's just a long time to cook the meat to the marinade.

Please tell me how to make the sauce of clay pot rice ~~

2ml of water

2 ml of soy sauce (1 tablespoon +1 teaspoon)

Fish. Can be used as a sauce for clay pot rice, steamed fish and boiled vegetables.

According to the magazine today, the seasonings are all ready-made, and a bowl can be prepared in 2-3 minutes. It seems unremarkable, but it is a combination of salty, sweet and delicious.

It can be heated and boiled before being used in the sauce for steaming fish and vegetables, and it is OK to add some oil and sesame oil.

who knows how to adjust the sauce of clay pot rice? Thank you. .

Just choose delicious soy sauce (or add seasonings such as fried shallots, garlic and oyster sauce) for the guests to add their own flavor, or directly pour it on the surface of the prepared clay pot rice.

secret recipe of how to mix the juice of clay pot rice

raw materials: 1g of abalone with shell, appropriate amount of ham, bamboo shoots, Chinese cabbage, mushrooms, soup stock, salt, monosodium glutamate, oil, onion and ginger. Method: 1. Wash the big abalone, blanch the original shell, put a flower knife on the front of the flesh, add clear soup, onion and ginger to the soup bowl, steam it until rotten, and put the abalone shell into a plate. 2. Ham, bamboo shoots, Chinese cabbage and mushrooms are cut into small elephant eye slices and blanched for later use. 3. Take the pot and add the soup, add the abalone and seasoning, add the ingredients to simmer thoroughly, thicken the soup to make it thick, pour in the bright oil, put the abalone in the original shell, and pour in the thickening juice. Features: fresh and mellow taste, soft and waxy abalone. Fresh abalone Fresh abalone is a live abalone. After brushing its shell with a brush, the whole abalone meat is dug out, the hard tissue in the middle and around is cut off, and the attached mucus is cleaned with coarse salt. After cleaning, live abalone can generally taste excellent flavor without deliberate cooking, among which "Shasimi" is more common to eat raw, and some are whole

Please adopt it if you are satisfied!

How to adjust the soup of clay pot rice

Ingredients: 35g of Lee Kum Kee's ground soy sauce, 5g of sesame sauce, 2g of galangal powder, 15g of chicken powder, 3g of fragrant leaves, 3g of dried tangerine peel and 3g of star anise.

production: put all the raw materials into 6kg water to boil and then simmer for 4min.

flavor: salty and fragrant

applicable dishes: mainly used in clay pots

note: it is best not to use it when cooking seafood, because the secondary sauce has a heavy taste, which will destroy the flavor of seafood itself.