When the rice reaches the bottom, you finally see the soul part of boiled rice, the rice char.

I know a neighboring aunt who still insists on cooking rice in a clay pot instead of a rice cooker just for the sake of the scorched rice.

In the world of boiled rice, a good rice jiao is defined as a dish that can be scraped with a hard spoon, is golden in color, is crispy and fluffy, and is never greasy

In order to make a good rice jiao, the choice of the pot and the rice is of course important, but it is also essential to have the oil and the fire to support the rice jiao.

Pot for the Financial Secretary

Guangdong people often choose to cook rice in a clay pot, which is slow to transmit heat and strong in insulation.

There is a way of speaking in the jungle, called "juvenile pot", referring to the pot that has been used only once or twice, saying that the old pot absorbs oil to the point of saturation, which will make the rice yellow and unattractive, while the new pot has a bad taste, only "juvenile pot" to do out of the best of the boiled rice.

Eating rice in a pot, will find that some pots are with wire. What is the purpose of this? Casserole under the attack of fierce fire, easy to produce cracks, then you need to "hoop pot". "Hoop pot" is a handicraft, with wire tightly fixed pot body, over time, cracks disappear, "hoop pot" this word in Cantonese has also been derived from the meaning of the breakup of a relationship to get back together.

Plans for the Financing of the Agenda

The choice of rice is the most classic, but there is also a mixture of oil-adhesive rice in a certain proportion. Each restaurant specializing in pot-boiled rice has its own secret recipe, with the ultimate goal of finding a balance between the softness of the rice and its "gelatinousness", which leaves a pleasant taste in the mouth.

Planing the oil for the▕

The oil is used twice during the cooking process. The first time you put oil in the pot, before you put it on the pot, wipe a circle of lard inside the pot to create a natural non-stick pan. The second time, is to cook the rice water slightly dry, open the lid and pour a circle of oil along the edge of the pot, in order to make the final rice caramelization is easier to be scraped up into pieces. The amount of oil is well controlled and gives the pot an instant plumping up inside.

Lard is not to be replaced by vegetable oil, Choi Lan shared an anecdote about boiled rice, "once on the radio introduced a restaurant selling this pot of squash five-flower brisket casserole rice, talking about drizzled with lard, there is a brother driving driving halfway, regardless of the law, put the car a stop, and rushed up to the restaurant to order a pot." It's a very intimate read, that feeling of being swept away after being seduced by the lard aroma clawing at your heart and mind, and being satisfied by possessing a full pot of rice all by your lonesome.

Plans for the▕

The whole process of making rice in a pot used to be cooked over a charcoal fire, and the charcoal stove made the rice evenly heated and the rice burnt, which made it easy to get, and it smelled of charcoal fire.

Now the pot rice store, more than the first gas stove will cook the rice to boiling and then moved to the charcoal fire, there is also a specially designed with digital temperature control furnace, but so out of the pot rice, "there is always a feeling of lukewarm".

It feels like the flavor is pretty good.