How to make claypot rice delicious? How to make claypot rice delicious

Dai's secret claypot rice, which can't stop after taking a bite, can actually be made with a rice cooker.

You can make claypot rice at home, and the kind with the pot is so fragrant.

When a person doesn't know what to eat, let's have a simple claypot rice.

Do you eat claypot rice with pots?

How to cook claypot rice? Prepare light soy sauce oyster sauce sugar, sesame oil water, add a portion of rice water, spread with sausages, add vegetables and eggs and simmer for 20 minutes.

Teach you how to make claypot rice simple and delicious.

My favorites are claypot rice, bacon pork ribs, beef, chicken, and it makes my mouth water just thinking about it. It's hard to buy delicious claypot rice sold outside. It's better to do it yourself.

The ingredients are abundant, clean and hygienic, simple and convenient. Making claypot rice is really a delicacy that doesn't require technology. A bowl of claypot rice with a soul needs good quality broken rice and a good casserole.

The pottery of the casserole should be fine, with good air permeability, smooth glaze and good anti-stick effect. I use this black and white casserole from the Cumbo factory. It not only meets these requirements of claypot rice casserole, but also has the advantage of being dry boiled for a long time and quickly cooled and not easy to break.

The safety factor is higher when making claypot rice. Because the black casserole uses Zimbabwean petalite, which is more diamond-grade porcelain stone in the casserole industry, it will also release a large amount of far-infrared rays when heated, which can make the food more delicious.

The preparation of Cantonese sausage claypot rice.

Steps. One.

Clean the casserole, blow dry, and brush the bottom with a layer of oil. Pour in the pre-soaked shreds, add a spoonful of oil, and stir until the water rises above half a knuckle of the rice noodles. Soak the broken rice for 40 minutes in advance. Steps.

Put the casserole on the fire and cook. The black music casserole has good thermal conductivity, and can reduce the fire to a minimum when it is about to boil. Steps. Three.

Slice the sausages and set aside. Steps. Four.

You can also cut the cucumber into diamond-shaped slices, or use greens. Cucumber fragrant, with claypot rice is also a good choice. Steps. Five.

Cook the rice until there is no water in it. When some small holes appear, add the sausages and continue to simmer for two minutes. Steps. Six.

Crack in two eggs, cover and simmer for another 3 minutes. Steps. Seven.

Add the cucumbers, drizzle with the sauce, turn off the heat and simmer for 5 minutes. Steps. Eight.

Open the lid, sprinkle with shallots, and the delicious claypot rice is ready to eat!

Cantonese sausage claypot rice finished picture.

I also like to eat claypot rice, mainly rice and secret sauce can be used, because the ingredients can be matched, the taste is mainly how to mix the sauce to meet the taste you like to eat, it is difficult to adjust, so you don't need to comment too much, just like yourself.

Generally, today's fashionable young people use rice cookers to make claypot rice, and some rice cookers have the function of claypot rice, as long as you press lightly, you can make a pot of claypot rice. I also made it with a rice cooker, but some friends asked to use a casserole to make claypot rice recipes, and I used a casserole to make it today. The taste of the rice is not the same, the pot is especially thick and fragrant, the taste of the rice is not the same as that made of the rice cooker, the friends love to eat the fragrant claypot rice, you can try to use the casserole to make it, this practice is the heat is especially important.

As long as you master the heat and have a little patience, then the claypot rice will be a success. By doing this, you can eat a few bowls of rice without stir-frying, it's so fragrant!

The practice of bacon claypot rice.

Step 1

Ingredients: 400 grams of rice, 300 grams of bacon.

Excipients: vegetable oil, salt, light soy sauce, oyster sauce, soaked shiitake mushrooms, carrots, 2 chives.

Step 1

Wash the bacon and cut it into small slices.

Step 1

It is best to soak in clean water after washing with warm water, so that dust and impurities can be removed.

Step 1

Wash and dice the carrots, wash and chop the chives, wash and soak the dried shiitake mushrooms in hot water and cut them into small cubes.

Step 1

Wash the rice, you can also soak it in advance, but depending on the water absorption of the rice, add rice and water to the casserole, add water slightly less than usual, add carrots and diced shiitake mushrooms and mix evenly, because carrots and shiitake mushrooms have to come out with water.

Step 1

Stack the bacon slices, you can stir the bacon evenly, so that it is well cooked, so that the fat after it is cooked will be absorbed by the rice to taste better.

Step 1

Add a spoonful of vegetable oil, so that the rice is more fragrant and delicious, and it is not easy to stick to the bottom of the pan, and the pot is delicious and crispy.

Step 1

Bring the fire to low heat and simmer for about 10 minutes, be sure to simmer over low heat, simmer on low heat to bring out the fragrance, pour some vegetable oil along the casserole with a spoon, and then simmer again, you must keep changing the casserole, so that the rice is simmered evenly and does not paste the bottom of the pot.

Step 1

Mix the light soy sauce with oyster sauce and a pinch of salt.

Step 1

Pour evenly over the rice with a spoon and simmer for about 3 minutes.

Step 1

Sprinkle with chopped chives and mix well as you eat.

Picture of the finished bacon claypot rice.

<> cooking techniques for bacon claypot rice.

Tips:

1. The rice must be soaked in advance, so that the simmered rice grains are fragrant and soft and glutinous.

2. Before simmering, you must add vegetable oil, so that the simmered rice is full, and you must keep changing the casserole, so that the rice is simmered evenly and does not stick to the bottom of the pot.

3. When simmering in the middle, you can add vegetable oil again, so that the rice is more oily and fragrant, and it does not stick to the bottom of the pot.

4. The bacon should be cleaned and not cut too big, so that it is easy to simmer and cook thoroughly.

No wonder the restaurant claypot rice is so delicious, it turns out that there is this trick, easy to learn, and a success.

Pork ribs and claypot rice.

Ingredients: pork ribs, rice or jasmine rice, rape.

Soy sauce, cooking wine, oyster sauce, salt, sugar, chicken powder, tempeh cornstarch.

Just do what you say. First of all, chop the pork ribs into small pieces and marinate them for half an hour with an appropriate amount of soy sauce, cooking wine, oyster sauce, salt, sugar, chicken powder, tempeh, corn starch and other seasonings. Secondly, wash the rice or fragrant rice and soak it in water for 20 minutes.

Wash the prepared rape, blanch it in boiling water with salt and oil until it is green, take it out and let it cool.

Now that the basic ingredients are ready, the steaming begins.

First, put the soaked rice in the prepared casserole, add the same amount of water, and put the marinated ribs on top of the rice. Then, cover the pot and put it on the fire, bring to a boil over medium heat and then reduce the heat to low. When there is no water left on the rice, pour the oil along the edge of the pot, cover the pot and continue to simmer until there is no water vapor before turning off the heat, and then put in the prepared rape to serve on the table.

The rice grains in the pot are separated, and the flavor of pork ribs is pleasant. The pork ribs are also infused with the gentleness of rice, fragrant but not greasy. Coupled with the elegance of the green vegetables, it is so perfect that people are full of praise. If you're interested, you might as well try it yourself.

Claypot rice with fragrant cured meat.

Ingredients: 100g rice, 1 teaspoon (5ml) vegetable oil, 1 sausage, 1 piece of bacon, 2 dried shiitake mushrooms, and a little broccoli.

Sauce: 4 tsp light soy sauce (20ml) Maggi umami juice 1 tsp (5ml) 2 tsp (or fish sauce) 2 tsp (10ml) salt 1 4 tsp (1 g) sugar 1 2 tsp (3 g) chicken essence 1 4 tsp (1 g) 100ml water

Method 1) Soak the dried shiitake mushrooms in warm water at about 40 degrees for half an hour, soak until soft, wash them, and slice them for later use. Wash the rice, put water to cover the rice noodles, and soak for half an hour.

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

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

4) Pour light soy sauce, Maggi umami juice, miron, salt, sugar, chicken essence and water into a bowl, stir well and set aside.

5) Pour the soaked rice into the casserole, pour in water (the distance between the water surface and the rice surface is about equal to the height of the first joint of the index finger), boil over high heat, 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, continue to cover and simmer over low heat for 10 minutes.

7) Drizzle in the juice before serving, add the blanched broccoli, stir well and eat.

Teach you how to make claypot rice simple and delicious.

How to make casserole claypot rice? Brush the casserole with oil, pour in the rice soaked in advance, add water and bacon, put some shredded ginger, pour in the seasoning soup, and then beat in the eggs and vegetables.

You can make claypot rice at home, and the kind with the pot is so fragrant.

When a person doesn't know what to eat, let's have a simple claypot rice.

Tsai rice is a special delicacy originated from the Guangzhou region of Guangdong, and the "pot" made of tiles is more flexible in terms of heat control, and the cooked rice is also more fragrant, with a fragrant aftertaste between the teeth.

Just go buy a book on cooking, and you will be able to read it.