Choice of pot: If you use gas, you can use a casserole or a thick cast iron pot. If you use a cold stove (a new appliance that can automatically cook clay pot rice or firewood rice), you can use a thick cast iron pot.
Choose the pot cover: the casserole is naturally covered with the casserole, so that the pure rice flavor can be preserved. If you use a cast iron pan, you must use a Chinese fir cover, because the fragrance of the wooden cover will flow to the rice fragrance during the cooking process, and the original flavor is very good.
How to use the cooling furnace (cast iron pot with wooden cover):
Soak rice for 20 minutes in the ratio of one cup of rice to one cup of water (you can reserve a cookie oven for 20 minutes here), put it on the cookie oven, add a spoonful of cooking oil (this will make the crispy rice crust more brittle), press the clay pot function and add it to the third gear (the third gear is the fragrant crispy rice crust), so you don't have to worry. When you hear the hint of adding vegetables, put the pickled shredded pork in and wait for 3 minutes.
Practice of gas stove and ceramic electric stove (casserole or cast iron pot):
Soak rice in the ratio of one cup of rice to one cup of water for 20 minutes and add a spoonful of oil. First, use low fire for 3-5 minutes (the purpose is to make the rice absorb water, so that the rice is moderate in hardness), and then use high fire to make the rice boil (note: don't let the rice soup come out, if there is fragrance, open the lid immediately when you see it overflow, and then cover it back immediately). At this time, turn the fire to a small fire, add pickles (remember, remember that this is a small fire, and at present it is simmering rice crust, and the rice crust will paste if the heat is not well controlled), and simmer for 10- 15 minutes. Cook rice crust with gas and electric ceramic stove and explore for yourself.
Rice comes out as pure rice crust and rice.