Clay pot rice is a characteristic Hong Kong and Taiwan flavor. Authentic clay pot rice should be washed first and then soaked for a period of time until the rice heart is soaked. Add oil and ginger onion, and the cooking process should be controlled. If the fire is too strong, the water in the pot will easily overflow, taking away the oil floating on the water surface, and the cooked rice will not have a smooth taste. The ingredients are added in time according to their heat and fire resistance, and then cooked together until they are fully cooked. It is very important to master the cooking temperature of clay pot rice, and it is not suitable for insufficient or excessive cooking. The ingredients of clay pot rice are varied and eclectic, and beef, slippery chicken, ribs, preserved meat, eel, frog and so on are usually selected. In recent years, restaurants have not only inherited this tradition, but also come up with many creative new combinations. However, Jia Jiawang adopts patented technology and equipment, microcomputer intelligent program-controlled operation, and fool-like operation according to equipment instructions, which simplifies and programs the complicated production process.
Old customers often ask for an "egg nest". Before coming on stage, I beat a raw egg on the rice noodles with a clay pot, and cooked the protein by the heat of the rice. The egg yolk is wrapped in egg white trembling, and the diners poke it with chopsticks and stir it. The golden liquid blends with the rice grains, which is very attractive!
Clay pot rice is a great invention of Guangdong people, and it also has a positive reference for us lazy people. Authentic clay pot rice must be cooked with a tile palm. Watching the fire is a complicated job, and it is definitely not suitable for lazy people. Fortunately, there is a rice cooker, and you can make do with it.
Cooking clay pot rice is very simple, and preserved meat, slippery chicken, ribs, pork liver and beef can all be used in the pot. Personally, I prefer double spelling, such as sausage with bacon, slippery chicken with beef, double-flavored ribs and so on. Recently, I ate clay pot rice in Liyuan, which is also sausage and bacon, and with fresh tape, the taste has reached a higher level. However, if I do it at home, it will take a lot of trouble. Clay pot rice is convenient, which is superior to cooked rice and high efficiency. Wash the rice and put water on it to cook. After pressing the switch of the rice cooker, you should start to process the ingredients. If it is bacon sausage, just slice it. Remember not to be too lazy to cut it into pieces, otherwise the taste will be greatly reduced. If it is ribs, slippery chicken and the like, it should be marinated with seasoning, and ribs can be marinated with mashed lobster sauce and onion and garlic; After the slippery chicken is slightly salted, you can shred the soaked mushrooms and mix them, so the taste will not be so monotonous. If you are in a hurry, there are stalls in the market selling well-flavored and cut meat. Buying three or four yuan is enough for a meal.
When the materials are ready, you can do other things, watch the disc and listen to the CD, thinking that it's almost time, and run to the kitchen to have a look. My rice cooker has time instructions. When the rice is cooked for ten minutes, just put down the ingredients. Another criterion is that the ingredients can be put when the rice water is dried. Of course, different ingredients and different portions take different time. My mother said, "Salted fish and bacon are cooked at the sight of fire." It can be seen that if you cook preserved rice, four or five minutes is enough. I like coriander and shallots. If I have them on hand, I will chop them up and make them into fairy flowers at the last minute, then cover the lid and wait for a minute or two. In fact, the selection of materials is ever-changing, which is often caused by my own will. Slippery chicken can be matched with sliced red dates and Ningxia wolfberry; When cooking beef rice, it is not bad to beat an egg when the beef is almost cooked and turn it into a beef nest egg. When cooking, add Shi Yunsheng clear chicken soup, or make rice with oil, salt and shrimp sauce like "Yayuan". Just creativity can also score high.
Clay pot rice tastes good, and one thing is indispensable, and that is soy sauce. Soy sauce is poured on the rice noodles at the end, and it permeates enough to drive a pot of umami. However, the casual soy sauce is too salty. I will cook some pepper ring soy sauce in advance when I have time, add some water, sugar and a little oil to the soy sauce, and boil it with pepper rings. Pour the prepared soy sauce into an oil pot and put it in the refrigerator, ready to use. It is said that there is Chili soy sauce in the supermarket. I haven't tried it. I wonder if it tastes good when I cook it.
After talking for a long time, I almost forgot to get vegetables. I think boiled vegetables are suitable for clay pot rice. One is strong and the other is weak, so the taste can match. It doesn't take much time to wash and burn Chinese cabbage, lettuce and kale. This meal doesn't have to be fried and fried, but there is meat and vegetables, which is also rich enough.
/2005-08-04/l0019003 _133714.html The whole strategy of homemade preserved meat clay pot rice (process chart)
/foodiaryDetail.php? Id=279743 (process diagram)
Practice: 1. Soak mushrooms into soft slices, slice sausages, wash chicken and cut into pieces, and marinate them with onion ginger, soy sauce, a little oyster sauce, pepper and cooking wine for later use.
2. After the rice is washed, add a little oil, and then put it on the stove to cook as usual. When the rice is cooked, turn to low heat for stewing.
3. Put the mushrooms, sausages and chicken into the pot, simmer for 6-7 minutes with low heat, and sprinkle with chopped green onion.
The making of "clay pot rice" is actually not complicated. It is mainly divided into two parts: cooking and cooking. "pot
The rice of "Zaifan" is actually "stew rice", that is, after washing the rice, put it in the pot, then mix it with water and cover it.
Cover the pot, then get angry and stew the rice directly. The dishes of "clay pot rice" are mostly cooked dishes, and of course there are also stir-fried dishes. "Clay pot rice
"The specific method is as follows:
Wash100 ~150g of rice, put the rice into a clay pot, and then add water. Flooding Mi Yue 2
～2? 5 cm deep, depending on the hardness of the rice. Cover it? Leave the lid on the fire and put the clay pot in the clay pot.
Furnace? A stove with several fire holes is specially used for making cabbage or clay pot rice, and the rice is cooked until it is cooked and harvested.
Water.
At the same time, the wok is on fire, and the dishes used for "clay pot rice" are fried or cooked until they are mature in 1989, and then poured into the wok again.
On the rice in the clay pot The dishes on each serving of rice are about150 ~ 200g, then cover and mix the dishes with rice.
Braise the rice together and serve.
Because "clay pot rice" belongs to the same cooking, customers generally don't want another dish after ordering "clay pot rice". for
Here, the restaurant serving "clay pot rice" can provide customers with a dish of side dishes and a bowl of soup for free.
Let's take 1 serving of "clay pot rice" as an example to introduce the production of several Sichuan-style "clay pot rice". Because of "clay pot rice"
The recipe for lunch is the same, so only the recipe for food is introduced.
Roasted chicken with mushrooms
Ingredients: chicken 75g mushroom100g ginger rice 3g garlic cloves 20g salt, pepper, cooking wine and flavor.
Fine, fresh soup, refined oil, the right amount.
Method:
1. Dice chicken; Dice mushrooms; Wash garlic cloves.
2. Put the wok on the fire, add the refined oil to heat it, fry the ginger rice and garlic cloves first, and then add the diced chicken and mushrooms.
Stir-fry, add cooking wine, add fresh soup, add refined salt and pepper, cook until the chicken and mushrooms are ripe, and add flavor.
Fine, pour the rice into the pot, cover it, and stew the dishes with the rice.
Note: Chicken in the dish can also be changed to pork.
Roasted meat with green bamboo shoots
Ingredients: pork belly 75g green bamboo shoots100g ginger slices 5g scallion joints 20g Pixian watercress15g refined salt.
Pepper, cooking wine, soy sauce, white sugar, monosodium glutamate, fresh soup and refined oil.
Method:
1. Wash pork belly and cut into small pieces; Peel the green bamboo shoots and cut into hob blocks; Pixian watercress is finely chopped.
2. Put the wok on the fire, add the refined oil to heat it, fry the ginger slices and shallots first, then take them out and put them in immediately.
Stir-fry pork belly until the pork belly spits out oil, add Pixian watercress and stir-fry until red, cook cooking wine and add refined salt and pepper.
, soy sauce, sugar, add fresh soup, cook until the pork belly is just cooked, add green bamboo shoots, and continue to cook until the pork belly is soft and the green bamboo shoots are broken.
Add monosodium glutamate, pour it into the rice in the pot, cover it, and stew the dishes with the rice.
[Note] Pork belly in the dish can be changed to pork ribs; If you don't eat spicy food, you can remove Pixian watercress from the seasoning.
Green bean bacon
Ingredients: 75g of bacon, tender soybeans/0/00g of kloc-3 grams of refined salt, pepper, cooking wine, monosodium glutamate, fresh soup,
Appropriate amount of refined oil
Method:
1. Peel, wash and dice the bacon; Wash tender soybeans.
2. Put the wok on fire, add refined oil to heat it, add ginger and rice to fry until fragrant, then add diced bacon, and fry until the diced bacon spits oil.
When cooking, add cooking wine, add fresh soup, cook until the diced bacon is almost cooked, add tender soybeans, add refined salt and pepper, and continue to cook.
After the diced bacon is cooked and the tender soybeans are cut off, add monosodium glutamate, pour it into the rice in the pot, cover it, and mix the dishes with
Stew the rice together and serve.
[Note] Bacon in dishes can be changed to sausage, ham, salted duck, etc.
Cowpea minced meat
Ingredients: 75g pork soaked with cowpea100g pickled pepper 5g pickled ginger 5g salt, pepper, cooking wine,
Monosodium glutamate, water starch and refined oil in appropriate amounts.
Method:
1. Chop the pork into minced meat, add a little salt and water starch and grab it evenly; Soak cowpea and cut it into fine pieces; Pickled peppers, soaked ginger and chopped.
2. Put the wok on the fire, add the refined oil to heat it up. First, add the pickled peppers and ginger, and stir-fry well, then add the minced pork and stir-fry.
Scatter, cook the cooking wine, add pepper, soak the cowpea and stir well, add monosodium glutamate, pour it into the rice in the clay pot,
Cover and stew until the rice is cooked.
Pea with sauerkraut
Ingredients: 50 grams of tender peas soaked in pickled cabbage/0/50 grams of refined salt, pepper, monosodium glutamate, fresh soup and refined oil.
Method:
1. Pickled sauerkraut and finely cut; Wash tender peas.
2. Put the wok on the fire, add the refined oil to heat it, first soak the sauerkraut and stir-fry, then add the tender peas and stir-fry, and add the fresh.
Soup, add a little salt and pepper, cook until tender peas are cut off, add monosodium glutamate, and pour it into the rice in the clay pot.
Cover and stew the dishes with rice.
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Microwave home-cooked dish sausages clay pot rice
Usually, if you eat alone, you don't bother to boil. Just bite a clay pot rice in the microwave oven. I can't find any delicious meat in the refrigerator today, only a little sausage and bacon are left. It's ok to make do with a savory clay pot rice and fill my stomach. By the way, let's make a reference for lazy people who work.
Materials:
White rice 1 cup (about two bowls of rice), moderate amount of bacon, and clay pot.
Practice:
1, the bacon is soaked in water first, and then drained to prevent microwave heating from drying the bacon.
2. Wash the rice and add a proper amount of water, which is about a little more than that of ordinary rice cookers.
3. In order to prevent rice and water from overflowing, put a plate on the bottom of the pot, tilt the lid a little, and heat it with high fire for 6 minutes.
4. Close the lid and heat for 5 minutes over medium heat.
5. Take it out, add bacon, and then heat it in the microwave oven for 2 minutes with medium heat.
Remarks:
1, the clay pot can be replaced by a microwave cooker, which only increases the interest of food here.
2. The following microwave heating time is calculated by a microwave oven with a power of 800 watts. If the power is low, the time should be appropriately increased.
3. The amount of rice water depends on the water intake of rice. The heating time of the recipe is for reference only. Generally speaking, the rice should be cooked to 80% or 90% before adding meat. If the rice is still mushy, the heating time should be appropriately extended. If the rice is dry, you can also pour a little boiling water on the surface, and then turn it back to soft; If you add juicy meat, such as ribs, chicken, sliced meat, etc., you can put less rice water, because the gravy will penetrate into the rice, and too much rice water will make the rice thin and soft. As long as you try several times, you will find out the appropriate cooking time and the weight of rice water.
Pork clay pot rice
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Ingredients: 30 grams of pork, 20 grams of mushrooms, 20 grams of Flammulina velutipes, 20 grams of Agaricus bisporus and 20 grams of onions;
Ingredients: garlic 1 piece, half bowl of rice, teaspoon of olive oil 1/2, 300ml of water;
Seasoning: salt 1/4 tsp, kelp soy sauce 1 tbsp;
Practice:
1: Sliced lean pork in pig's forelegs, soaked mushrooms. Shredding onion, washing Flammulina velutipes and Agaricus bisporus, and draining;
2: Add 1/2 tsp olive oil and garlic paste to the lean pork forelegs, stir-fry until fragrant, add seasoning and water, turn to high fire and boil, then add mushrooms and cook the meat thoroughly with low fire;
3: Add onion, Flammulina velutipes and Agaricus bisporus to cook and taste, and then mix with white rice to eat;
Tip: The combination of long-fiber mushrooms and meat tastes excellent, and can clear the stomach and reduce the burden on the intestines.
Beef fillet clay pot rice
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I bought a box of beef in oyster sauce in the supermarket and tried to cook beef tenderloin clay pot rice, which was very successful, so I would like to introduce this clay pot rice method I saw on the Internet to everyone, which is easy to get started:)
Specific practices are as follows:
1.Coat the bottom of the casserole with oil, and add the washed rice. The ratio of rice to water is1:1.5.
2. Put the casserole on the stove and use a big fire. In less than ten minutes, the rice begins to collect water. The specific performance is that the small bubbles on the rice are one after another.
3. At this time, quickly put in the prepared beef tenderloin and other side dishes. Put the beef tenderloin first, be careful not to stack it, and then put other side dishes, and try to spread them as far as possible. I put celery, carrots, shredded potatoes and an egg as side dishes, all of which I like to eat, and the colors are also very nice.
4. At this time, the stove is turned into a medium-small fire, which is turned off after burning for about 3 or 4 minutes.
5. Then let the rice stew for 15 minutes, and never peek and smell it, otherwise the rice will be cooked, and all previous efforts will be wasted.
Ok, wait patiently for 15 minutes, and the delicious beef tenderloin clay pot rice will be ready. At this time, you can add some seasonings according to your own preferences. I added soy sauce (soy sauce) and sesame oil to bibimbap. Wow, not too fragrant!
Taishan Monopterus albus Clay Pot Rice: Using Monopterus albus to make soup seems to waste its refreshing meat, so chefs often make a fuss about rice and vegetables. Boil the eel, a special product of Taishan Mountain, with water, remove the bones, remove the meat and shred it, mix it with special seasoning and put it on fragrant rice. The fragrant rice is cooked with boiled eel water, and the fish flavor permeates it. Finally, add some onions and coriander, and it only takes 10 minutes before and after, and this fragrant and delicious eel rice is finished.
The secret of delicious taste: According to reports, the rice must be fine-grained, slender, tough and not sticky, so that the rice can be eaten clearly and clearly.
Cabbage rice with scallops and vegetables: the dried shrimps are washed, and the scallops and vegetables are put on the rice and boiled together after frying, and then different seasonings are added for a while to continue to cook until cooked. The smell of the house is fragrant, the meat is smooth and tender, the rice is dry and tough, the vegetables and fruits are refreshing, and the dried onions are fragrant ... I prefer this clay pot rice because it is lighter and more refreshing. Of course, you can't forget to taste the rice coke buckled at the bottom of the pot, which is crispy and oily.
The secret of delicious taste: Yao Zhu, shrimp, fresh vegetables and fruits and secret seasonings. This clay pot rice has more flavor and fragrance because of the addition of yaozhu, and it can score high just for creativity.
Traditional meat is fragrant with rice.
According to the person in charge of "Xianlongwan Restaurant" in Chigang, clay pot is a kind of pottery utensil, which is characterized by slow heat transfer performance, so it has strong heat preservation performance, and can better preserve food nutrients, which is particularly fragrant. Therefore, it has been widely used for thousands of years, and it has played an important role in the development of clay pot rice.
Chicken Clay Pot Rice with Mushrooms: The rice is made of the finest shredded Miao rice and several other selected rice. The grains are even and oily, with moderate hardness and softness. It is cooked in a specially-made sand pot with tender local chicken and mushrooms and special condiments. Before the lid is lifted, you can smell the fragrance, which is mouth-watering. After serving, the lid of the pot is opened, and a fragrance rises with the aerosol, which makes people feel appetizing.
The secret of good taste: people who know how to eat often ask for an "egg nest". Before serving, beat a raw egg on the clay pot rice, and burn the protein half-cooked by the heat of the rice. The egg yolk is wrapped in egg white trembling. Punch it with chopsticks and stir it. The golden liquid blends with the rice grains, which is very attractive!
Preserved duck preserved clay pot rice: preserved duck is very fragrant, and it is full of materials, and it is covered all over the fragrant rice, so that people can't see the true face of rice. Bacon usually includes sausage, bacon, preserved chicken, preserved duck, etc. Take a proper amount of each, put it in the cooked clay pot rice, and add a spoonful of soy sauce when serving. It is really convenient and delicious to eat. The fat and thin bacon flavor is particularly good, the cured duck has no smell at all, and the finger sucking is still unfinished.
The secret of delicious taste: Don't open the lid in a hurry after the clay pot rice is served. It will take a few minutes to open the lid, and it will be mixed well before eating. The rice will be more fragrant and less sticky.
Personalized material selection shows creativity
In Guangzhou, preserved meat and savory clay pot rice is the most common clay pot rice. In order to attract different diners, some restaurants add their own personality and creativity, choose more different ingredients, and make a new type of clay pot rice. The four treasures dried fish clay pot rice, Macao salted fish ribs rice and other clay pot rice introduced by celebrity-style restaurants are all new practices that have been personalized by chefs.
The chef here said that it is very important to choose rice for cooking clay pot rice, and it is best to choose slimming rice for late rice, because slimming rice can better absorb the aroma of stuffing and oil, so that the cooked clay pot rice gives off a unique rice flavor.
Four treasures dried fish clay pot rice: the chef selected four kinds of dried fish, namely, dried fish, dried shark, dried mussel and dried fish eggs, and added a little bacon. After the smell of dried fish combined with the fish taste of bacon, the smell of bacon was more prominent in the clay pot rice. As soon as the lid was opened, the unique rice flavor floated from a distance, which can be said to be "not seen"
The most special thing about this clay pot rice is that it can taste four kinds of dried fish with different tastes and smells. The dried fish is soft and smooth, and has an oily smell. Tart shark dried meat is solid and has a special fish flavor; Ma Zizi eats.
It is sweet and fragrant, while dried mussels are more resilient. The combination of these four materials gives diners a sense of freshness when they taste every meal.
Macao Mayou salted fish ribs rice: It is understood that this clay pot rice uses authentic raw and dried salted fish with light mouth and plum fragrance. The flavor of salted fish is not too strong, and it can be combined with the meat flavor of ribs. Its flavor can just penetrate into ribs and rice, and even the bones of ribs can taste a special salty flavor.
The practice of clay pot rice
Materials:
A clay pot, a certain amount of rice (enough to eat), and your own meat (this time, you use preserved duck and sausage, you can match it according to your own preferences! ), an egg and a little shredded ginger.
Practice:
1, put a thin layer of oil on the bottom of the casserole, (I like plain oil and ginger slices to wipe it-it won't touch the bottom! ) Wash the rice. The ratio of rice to water:1:1.5 (This ratio is very important. Too much is too bad to eat, and it is impossible to eat without raw food! ) Put the rice and water into the casserole and bring it to a boil with high fire.
2, about ten minutes, the rice began to collect water. You can see that there are holes in the surface.
Put the meat and shredded ginger in at this time! Be quick!
3. After the meat and shredded ginger are put away, cover them, change to low heat and cook for 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!
At this time, knock an egg and put it in, and use the steam in the pot to cook it, just like frying it on one side, which is not bad at all than eating out!
Clay pot rice is a great invention of Guangdong people, and it also has a positive reference for us lazy people. Authentic clay pot rice must be cooked with a tile palm. Watching the fire is a complicated job, and it is definitely not suitable for lazy people. Fortunately, there is a rice cooker, and you can make do with it.
Cooking clay pot rice is very simple, and preserved meat, slippery chicken, ribs, pork liver and beef can all be used in the pot. Personally, I prefer double spelling, such as sausage with bacon, slippery chicken with beef, double-flavored ribs and so on. Recently, I ate clay pot rice in Liyuan, which is also sausage and bacon, and with fresh tape, the taste has reached a higher level. However, if I do it at home, it will take a lot of trouble. Clay pot rice is convenient, which is superior to cooked rice and high efficiency. Wash the rice and put water on it to cook. After pressing the switch of the rice cooker, you should start to process the ingredients. If it is bacon sausage, just slice it. Remember not to be too lazy to cut it into pieces, otherwise the taste will be greatly reduced. If it is ribs, slippery chicken and the like, it should be marinated with seasoning, and ribs can be marinated with mashed lobster sauce and onion and garlic; After the slippery chicken is slightly salted, you can shred the soaked mushrooms and mix them, so the taste will not be so monotonous. If you are in a hurry, there are stalls in the market selling well-flavored and cut meat. Buying three or four yuan is enough for a meal.
When the materials are ready, you can do other things, watch the disc and listen to the CD, thinking that it's almost time, and run to the kitchen to have a look. My rice cooker has time instructions. When the rice is cooked for ten minutes, just put down the ingredients. Another criterion is that the ingredients can be put when the rice water is dried. Of course, different ingredients and different portions take different time. My mother said, "Salted fish and bacon are cooked at the sight of fire." It can be seen that if you cook preserved rice, four or five minutes is enough. I like coriander and shallots. If I have them on hand, I will chop them up and make them into fairy flowers at the last minute, then cover the lid and wait for a minute or two. In fact, the selection of materials is ever-changing, which is often caused by my own will. Slippery chicken can be matched with sliced red dates and Ningxia wolfberry; When cooking beef rice, it is not bad to beat an egg when the beef is almost cooked and turn it into a beef nest egg. When cooking, add Shi Yunsheng clear chicken soup, or make rice with oil, salt and shrimp sauce like "Yayuan". Just creativity can also score high.
Clay pot rice tastes good, and one thing is indispensable, and that is soy sauce. Soy sauce is poured on the rice noodles at the end, and it permeates enough to drive a pot of umami. However, the casual soy sauce is too salty. I will cook some pepper ring soy sauce in advance when I have time, add some water, sugar and a little oil to the soy sauce, and boil it with pepper rings. Pour the prepared soy sauce into an oil pot and put it in the refrigerator, ready to use. It is said that there is Chili soy sauce in the supermarket. I haven't tried it. I wonder if it tastes good when I cook it.
After talking for a long time, I almost forgot to get vegetables. I think boiled vegetables are suitable for clay pot rice. One is strong and the other is weak, so the taste can match. It doesn't take much time to wash and burn Chinese cabbage, lettuce and kale. This meal doesn't have to be fried and fried, but there is meat and vegetables, which is also rich enough.
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Yaozhu sparerib clay pot rice
Materials:
Rice 240g shredded ginger 1 tablespoon
steak
240g oil 1 tablespoon
dried mushrooms (picked in winter)
5 onions and 3 trees.
Clear water 3 0 0 ml
Marinade:
Oyster sauce 1 /2 tbsp soy sauce 1 teaspoon
Flour 1 teaspoon wine 1/2 teaspoons.
Sugar 1/4 tsp oil 2 tbsp.
Seasoning:
6 0 ml of crude oil, 2 tablespoons of soy sauce.
2 tablespoons sugar and 2 teaspoons sesame oil.
Practice:
Soak Yaozhu in clear water and tear it young.
Soak mushrooms and remove pedicels, cut into small pieces, wash onions and dice.
Chop the steak into small pieces, add ginger and marinade and mix well.
Mix the seasonings well and cook until the sugar is dissolved.
Wash the rice, add oil and mix well, put it in a clay pot and add water to boil, then add mushrooms, scallops and pork chops and cook until the water is dry, then simmer until the pork chops are cooked, sprinkle with chopped green onion and add seasonings and mix well, then eat.
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Western style clay pot rice
Rice: cooked
Add soy sauce and salt to the chicken and soak it for several hours.
Vegetables: carrots, celery (after this, the color will look better, and other things can be added)
Take a tin foil baking tray for baking cakes, put a little oil on it, pour in cooked rice, spread vegetables flat, and put chicken pieces on it, preferably covering the vegetables, so that the vegetables will taste better. It is best to sprinkle some soy sauce casually, seal the baking tray with tin foil and put it in the oven at 500-550(250? ), time is 30 minutes.
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Fried duck rice with bacon sauce
Ingredients: 5 pieces of cured duck, 2 pieces of sausage, rice 1 bowl.
Practice: 1, boil a small amount of oil in the clay pot, add rice and 2 bowls of water, and simmer for 5 minutes until the water is dry. 2, pour off excess water, then add the bacon cover and simmer for 7 minutes. 3, 3 minutes, the aroma is more intense, and the rice tastes more fragrant.
Tips: 1, wash the bacon slightly with warm water first, because bacon is air-dried food, so it can wash away the dust and "beneficial taste" on bacon; 2, the clay pot should be burned red in advance, and the purpose of adding a little oil is to make the rice grains stained with oil and difficult to absorb water, so that the rice will be particularly soft. 3. If you want to have the effect of burning rice, you can switch to electric rice cooker with even firepower when collecting water, so that the rice will be more likely to burn.
Braised ribs with soy sauce and clay pot rice
The basic method is to add water to rice and put it in a casserole. When the water is almost dry, add meat and vegetables, turn off the fire for about 5 minutes, and stew for 15 minutes. It is very simple. Of course, if you want to be more perfect, you can add a little oil to the casserole before putting the rice and mix well; The meat can be marinated with seasoning first, or it can be fried in another pot until it is 7% cooked, and the juice and meat are poured into the rice to continue stewing; Vegetables can be blanched with boiling water first; You can also beat an egg on the rice with meat and vegetables and stew it together. In short, come as delicious as you can.
Today's ribs were marinated with cooking wine and lobster sauce first, and then boiled spinach was added (there were no mushrooms at home, which was a real failure). After the meal, they were served with a cup of delicious grapefruit honey black tea, which was very beautiful. It fully proves that I can't just make cakes, hehe.