Claypot Rice Recipe

Claypot rice is a well-known cooking method. There are many ways to make it. It tastes delicious and has good nutritional value. For example, you can make homemade claypot rice with sausage flavor. Select high-quality sausages and some other ingredients, then wash the rice, blanch the sausage, cut it into slices, add appropriate amount of mushrooms, and then put it in the rice cooker for cooking. It is also convenient to make and saves time.

Claypot Rice Recipe

Homemade Cured Meat Claypot Rice

Material

Ingredients: rice, Cantonese sausage (I recommend using the "Huang Shang Huang" brand Cantonese sausage), dried mushrooms, kale (you can also use other green leafy vegetables you like), salad oil, shallots, seafood soy sauce, chicken powder, Maggi sauce, sesame oil, sugar, water

practice

1. Wash the rice and soak it for 1 hour and drain the water;

2. Blanch the sausage in boiling water, drain and slice;

3. Add a few drops of oil to the boiling water in the pot, put in the kale and blanch it, then take it out and set aside;

4. Soak the mushrooms until soft and slice them;

5. Make seasoning sauce with shallot, seafood soy sauce, chicken powder, Maggi sauce, sesame oil, sugar and water;

6. Put the rice in a casserole, add boiling water and boil over high heat (the amount of water is the same as when cooking rice at ordinary times), and then turn to low heat after the water in the pot is dried up;

7. Open the lid and place sausage and mushroom slices on top;

8. Pour salad oil on the edge, cover the pot and simmer for 5 minutes (this way you can enjoy the delicious rice crust);

9. Turn off the heat and simmer for another 15 minutes. Add the vegetables, drizzle with seasoned soy sauce and mix well.

Fragrant Cured Meat Claypot Rice

Material

100g rice 1 tsp vegetable oil (5ml) 1 Chinese sausage 1 piece of bacon 2 dried mushrooms A little broccoli

Sauce: 4 teaspoons (20ml) soy sauce, 1 teaspoon (5ml) Maggi sauce, 2 teaspoons (10ml) mirin (or fish sauce), 1/4 teaspoon (1g) salt, 1/2 teaspoon (3g) sugar, 1/4 teaspoon (1g) chicken stock, 100ml water

practice

1) Soak the dried mushrooms in warm water at about 40 degrees for half an hour. After softening, wash and slice them for later use. Wash the rice, put it in clean water to cover the rice, and soak it for half an hour.

2) While soaking the mushrooms and rice, put the bacon and sausage into the steamer, steam for 20 minutes, slice and set aside.

3) Cut the broccoli into small pieces, wash them, blanch them in boiling water with salt and oil for half a minute, remove them and soak them in cold water for 1 minute, drain and set aside.

4) Pour soy sauce, Maggi sauce, mirin, salt, sugar, chicken stock and water into a bowl, mix well and set aside.

5) Pour the soaked rice into a casserole and add clean water (the distance between the water surface and the rice surface is approximately equal to the height of the first joint of the index finger). Bring to a boil over high heat, then turn to low heat, pour in vegetable oil and stir well, cover with a lid, and cook for about 10 minutes.

6) Open the lid and take a look. When the water is almost dry, add the sliced ​​sausage, bacon and mushroom slices. Keep the lid on and simmer over low heat for 10 minutes.

7) Before eating, pour the sauce on the dish, add the blanched broccoli, stir well and it is ready to eat.

Tips

**For those who like to eat the rice crust at the bottom of the clay pot rice, you can pour some oil along the edge of the pot after putting in the sausage and bacon, and cook it over low heat. This way, a layer of crispy and fragrant rice crust will form at the bottom when it is done.

**If the bacon and Chinese sausage you use are already very salty, then when making the sauce, do not add salt and reduce the amount of soy sauce by 2 teaspoons.

**When making clay pot rice, it is best to use a shallow flat casserole. Today's clay pots are not as rough as the early ones, but it is still necessary to spend some time to maintain them. Soaking the casserole in rice water is a very traditional method. Of course, you can also maintain it by applying oil.

**Before using a newly bought clay pot for the first time, apply a layer of oil on the inner wall of the washed and dried clay pot, allow the pores to absorb it completely, then heat it over very low heat to allow the oil to be completely absorbed, turn off the heat and let it cool naturally.

**The sauce is the aroma magician of clay pot rice. The seasoning of clay pot rice is very simple, and no seasoning is added during the cooking process, so the taste of the sauce is very important. Just pour it over rice before eating. Using soy sauce directly is too salty and has a monotonous taste, so it needs to be prepared together with the other ingredients in the recipe. The only uncommon one is fish sauce, which can be found in supermarkets and large wholesale markets.

**Soak the rice before cooking, and the rice will be more elastic and the grains will be fuller and more beautiful.

**Generally speaking, clay pot rice with preserved meat is served with some green vegetables, such as broccoli, kale, and green vegetables. These vegetables need to be blanched in advance. Put some oil and salt in the blanching water, which will not only add flavor to the vegetables, but also make the color brighter. Of course, don't forget to cool them with cold water.