Claypot Rice Recipe

Claypot rice is a traditional dish in the southern coastal areas. People in some areas with a lighter diet especially like to eat claypot rice. Claypot rice is mainly cooked with broth, so it not only can achieve a good protective effect, but also can effectively supplement the nutrients that the human body lacks. You should also cook some dishes when eating clay pot rice, so what are some dishes to eat with clay pot rice?

Claypot rice, also known as claypot rice, is a specialty food originating from the Guangzhou area of ​​Guangdong and belongs to the Cantonese cuisine. The main types include clay pot rice with cured meat, chicken with mushrooms, clay pot rice with pork ribs in black bean sauce, pork liver, roast duck, and poached chicken.

Usually, put the washed rice into the pot, measure the amount of water, cover it, add the ingredients when the rice is 70% cooked, and then switch to slow heat to cook.

The "pot" made of tiles is more flexible in controlling the heat, and the rice cooked in it is more fragrant, leaving a lingering fragrance between the teeth and a long aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crispy. If you are afraid of the heat, pour it into the soup and soak it for a while before eating. It is also delicious.

Method 1

Steps: 1. Apply a thin layer of oil on the bottom of the clay pot and wash the rice. The ratio of rice to water: 1:1.5 (This ratio is very important, as it affects the degree of doneness of the rice! If it is too soft, it will not taste good, and if it is half-cooked, it will be completely inedible!) Put the rice and water into a clay pot and bring to a boil over high heat.

2. In less than ten minutes, the rice starts to absorb water. You can see holes on the surface of the rice. At this time, quickly put the meat and shredded ginger in! Quickly!

3. After the meat is put in, add shredded ginger and beat an egg. Cover with a lid, turn to lowest heat, and cook for another three to four minutes. The critical moment is here! Turn off the heat and let the clay pot rice bake for fifteen minutes. Don’t open the lid again to check ~ This is the most critical moment of the clay pot rice. If the baking time is not enough, the rice will be raw and it will be difficult to recover.

4. After waiting patiently for fifteen minutes, the fragrant clay pot rice is ready!

Method 2

Ingredients: 500 grams of spare ribs, 300 grams of rice, 3 mushrooms, 3 rapeseeds, salt, salad oil, chopped green onions, sugar, ginger, chicken essence, and dark soy sauce.

practice:

1. Marinate the ribs with oyster sauce, light soy sauce, water starch, sugar, garlic oil, a little dark soy sauce, a little salt, and a little MSG for 1 hour (longer is better).

2. Put in the washed rice, add appropriate amount of water, choose rice, and cook for about 10 minutes, then exhaust and open the lid;

3. Put the marinated ribs and mushrooms into the electric pressure cooker, add a little oil with a spoon, and gently pour it around the edge of the pot. Select the ribs button and cook for about 15 minutes, then exhaust and open the lid;

4. Put the rapeseed into boiling water, blanch it until cooked, then add it to the cooked pork ribs rice and it is ready to eat.

Method 3

Ingredients: rice, vegetables, beef, eggs

practice:

1. Wash and slice the beef, add shredded ginger, green onion, salt, chicken essence, sugar, soy sauce, oyster sauce, sesame oil, tenderizer, and cornstarch, mix well, marinate, and set aside.

2. Put the soaked rice into a pot, add water according to the amount and heat it directly on the stove.

3. When big bubbles appear in the pot, stir it with chopsticks. When the water is almost dry, pour a little oil along the edge of the pot, turn it appropriately, and form a layer of rice crust in the pot.

4. Add the marinated beef, drizzle with a little oyster sauce (optional), turn to low heat, break the eggs and place them on the beef, then cover the pot.

5. Use another casserole to blanch the vegetables. When the beef is 80% cooked, turn off the heat directly. Remember not to open the lid and continue baking for ten minutes.

6. When the baking time is sufficient, add the vegetables and the beef and egg stew is ready.