Teapots do have a sense of time, but only the old ones have a sense of time. Because of the changes in manufacturing methods, techniques and people's aesthetic concepts, teapots withdrew from the historical stage and were replaced by cups with special materials and functions. But when it comes to cooking with a teapot, the principle is actually the same as cooking with a pot, not just a teapot, like some pots, bowls, jars and the like.

Perhaps modern people have become accustomed to steaming rice with rice cookers and pressure cookers, forgetting that in the 1980s and 1990s, when China's manufacturing industry was still immature, old-fashioned chafing dishes were still used for steaming rice. Perhaps only post-80s and some post-90s young people know what a crispy rice is. And this way of steaming rice with hot pot is actually used to "steam rice with a tea pot", just using the tea pot as a rice pot. If it doesn't work, don't try. Maybe it's really embarrassing.

Next, let's talk about a simple way to cook with a teacup. You can't cook with a teacup, but you can always use a rice cooker, right? I don't need to say anything about Taomi. Wash rice directly according to the size of the tea jar, then pour it into the tea jar and prepare the fire source. Oil or wood has been used in the field, and electric stoves or other combustible substances can be used instead at home. It doesn't matter what is used to heat the teapot. It is important that the fire source can last for more than half an hour. After washing rice, do not add water according to the cooking method of the rice cooker, which is more than one third of the water added by the rice cooker. Don't ask me how to measure water. You can't make wool rice like this.

Most teapots have lids. Cover it directly, and then heat it on a fire source. The fire should not be too big, but it should last. At least, the rice in the teapot should be boiled, and then the fire can be reduced appropriately. Pay attention to the lid during burning. If there is too much water, you can open a little and take it out. If it is not much, you should also pay attention. Don't burn the griddle. Don't rush the fire. If you are in the wild and there is no teapot, you can use corn leaves, reed leaves, stone chips and so on. Like the lid of a teapot. Never get some unknown grass leaves as a cover, and don't poison yourself at last. After the rice is cooked, you can open it for about 10 minutes, but there will definitely be a crispy rice in it. It's delicious to shovel it while it's hot and knead it into a ball.