How to make the pot rice delicious, how to make pot rice?

Ingredients: 1 bowl of leftover rice.

Salt (don't put too much, it's good to have a taste) to taste.

Chili powder (if you don't like it, you can leave it out) to taste.

Wang Shouyi's thirteen incense appropriate amount.

Sesame oil to taste.

Skillfully use leftover rice to make crispy pots.

After the leftovers are taken out of the refrigerator, it is best to heat them up to make them stick.

After heating the rice, add salt, thirteen spices, chili powder and oil and mix well. (During the mixing process, if the chopsticks are easy to stick, the rice can be appropriately dipped in water.) ）

Spread the plastic wrap flat on the cutting board, pour the mixed rice over the plastic wrap, fold the plastic wrap in half, and beat it with a rolling pin.

One or two minutes.

Roll out the rice into a thin layer with a rolling pin and fold the plastic wrap on three sides so that the rice cake is gathered on the plastic wrap and keep the thickness evenly around it.

Refrigerate the rice cakes for 30 minutes.

Remove the refrigerated rice cake and cut it into evenly sized cubes. Be careful not to let these little squares stick together.

Brush a baking tray with oil, add the sliced rice cubes, preheat at 150 degrees and bake for 40-50 minutes. (Don't be in a hurry to adjust the heat, the pot should be baked slowly over low heat.) ）

Tips: 1. If the knife or chopsticks are easy to stick to the rice, it is much easier to dip a little water in moderation.

2. Putting a few drops of oil in the rice is to make it easier for the rice to unite and make it crispier when baked. But don't put too much.

3. If you don't have an oven, you can use a frying pan and an electric baking pan.

Rice pot made from leftover rice.

First of all, we prepare some rice and oat rice, millet should also prepare a little, then we wash all these three kinds of rice, and then we put them all in a bowl, after washing, put an appropriate amount of water in it, let the rice soak in it for about half an hour, the rice we have soaked, it is easier to cook when cooking, but if you don't like to eat oat rice or millet, you can use all the rice, so that the pot rice will be very delicious, of course, If you have oats and millet at home, it tastes better when cooked together.

Then we find out a small casserole, put an appropriate amount of cooking oil into the casserole, and then we use cooking oil to spread the bottom of the casserole evenly, remember that this step is very important, this is the first small point of our making pot rice, and then we put our soaked rice into the casserole, at this time we have to pay attention to it, our rice has been soaked in advance, so our rice has absorbed some water, but if you want to make the pot rice grains are more distinct, We can add a little less water to it, and if you want to eat a little softer pot rice, we can put a little more water.

Next, we can put the casserole on the gas stove, we have been turning on a small fire, it must be a small fire, this is the second point we should pay attention to, if we turn on the big fire, it is easy to paste the bottom, the rice we make may not be pot rice, slowly become a paste rice, in addition, in fact, the effect of heat preservation and heat accumulation of the casserole is very good, so even if we turn on a small fire, our rice will be very easy to cook, basically 20 minutes can be done, wait until our rice is clear, And when the fragrance is overflowing, at this time our pot rice can be out of the pot, we turn the bottom up, and it tastes charred and crispy, and the taste is particularly good.

I don't know if you learn to make this pot rice, these two tips must be mastered, one is to smear the casserole with cooking oil, the other is to use low heat when we cook rice, as long as you learn these two tips, the pot rice you make will not be unpalatable, with a bowl of seaweed egg drop porridge, or other porridge you like, in eating our pot rice, it is simply the enjoyment of life, if you learn how to make this pot rice, come and try to do it.

1. Prepare tools, wash the bowl for rice soup and the vegetable basket with a fine-pored strainer for later use.

2. Wash the large iron pot for stir-frying.

3. Appropriate amount of rice, in fact, it is better to use a little japonica rice for pot rice. The rice can be mixed with some embryo rice, millet, etc.

4. Wash the rice with water twice, and do not wash it vigorously to avoid loss of nutrients.

5. Put the washed rice into the pot and add an appropriate amount of water. Put a little more water for cooking rice, the rice will absorb a part of it when cooked, and the rice soup will become rice paste if you put less water.

6. Bring the fire to a boil.

Once the water is boiling, turn on the lid and continue to cook.

7. The rice soup is getting thicker. After a few minutes, the rice was taken out and checked, and there was no obvious white core in the rice grains. Note here that if you don't cook for enough time, the rice will be too soft if it is too hard or sandwiched.

8. Filter, separate rice and rice soup.

**The rice soup is out, drain the rice and set aside.

9. Start the key second part, stewed rice frying pan. Pour the rice back into the pan, and if you want to have more pot, you can spread the rice flat on the bottom of the pan and compact it slightly.

10. Cover the lid, on high heat for about a minute, hear the pot crackling and start to sound, turn off the heat, and use the residual temperature of the pot to heat. Wait for 2 minutes, the pot is slightly cold, high heat for 20 seconds, turn off the heat.

1. Put the rice together with millet and oat rice in a bowl, wash it, put an appropriate amount of water, soak it for 15-30 minutes, and the soaked rice is better cooked; If you don't like oat rice and millet, you can use all rice.

3. Put the soaked rice in a casserole;

4. Inject an appropriate amount of water, you need to pay attention here, because the rice is soaked, has absorbed a part of the water, if you want the rice to be distinct, add a little less water, if you want to eat softer, you can add the same amount as the usual normal stewed rice;

5. Put the casserole on the gas stove, turn on a low fire throughout the whole process, the casserole rice can not be in a hurry, the fire is too big and easy to paste the bottom, it is not a pot rice, so a small fire should be used. The whole process of low heat is the second small point, because the rice is soaked, the heat preservation and heat gathering effect of the casserole is good, even if the heat is low, it can be cooked quickly, so don't worry about the rice is not cooked, about 15-20 minutes, the rice can be ready; This side is cooking rice, and the other stove can be used for stir-frying vegetables and soup, which is very convenient.

2.Put some cooking oil in the casserole, wipe the bottom and periphery of the casserole evenly, if you want to eat pot rice, you must smear oil in the casserole, this is the first small point;

Slice the pork belly.

Cut the kimchi into small pieces.

Diced shallots and parsley.

A bowl of new or leftover rice.

Line a frying pan with greased paper and add the pork belly slices.

Fry the pork belly over low heat to remove the oil.

Add kimchi and old godmother to stir-fry.

Pour in the rice and stir-fry well.

After the rice is stirred, fold the corners of the oiled paper and press the top with a bowl.

After a few minutes, add the shallots and parsley, stir-fry and press with a bowl.

It's nice to hear the crackling of rice grains in the pot! If you like the pot, you can fry it for a while, and move it to the plate with the paper when it comes out of the pot. The crispy pot with the charred pork belly and sour kimchi is perfect!

Ingredients: Rice (1 bowl).

Excipients: pigeon egg (1 piece), salt (a little), vegetable oil (2 tsp), egg (1 egg), chopped pepper (1 tsp), pickled cabbage (10g).

1.Prepare leftovers, eggs, pigeon eggs, pickled cabbage, chopped peppers 2Separate the yolk of the egg from the egg white (use only the yolk).

3.Add pigeon eggs to the egg yolk and beat it, add a little salt, mix well and set aside4Grease the pan with a layer of oil, add the leftovers, spread evenly, and slowly fry over low heat for 10 minutes5Pour the egg yolk liquid evenly into the rice.

6.Pour a little oil along the edge of the pan, turn the pan so that the rice is fully integrated into the egg mixture, and simmer for 10 minutes7Cut the fried rice with a spatula, divide it into eight equal portions, and put it on a plate for 8Sprinkle with pickled cabbage and chopped peppers (serve hot, crispy).

Here's how to make a pot with rice:

Ingredients: 1 bowl of leftover rice, 2 tablespoons of salad oil, 1 tablespoon of pepper, 1 tablespoon of cumin powder, 1 tablespoon of chili powder.

Excipients: salt to taste.

1. Place the pepper, cumin powder and paprika together in a bowl with the rice.

2. Stir well with a spoon, then pour in the salad oil and mix well.

3. Take 2 sheets of plastic wrap, pour the mixed rice in the middle of the plastic wrap, press the lead by hand, and then use a rolling pin to collapse from the middle to the surrounding and roll it into a thin rectangle, not too thick, and put it in the freezer for about 1 hour after rolling.

4. After freezing, take out the rice pancakes and tear off the plastic wrap. Dip a knife in water and cut the rice pancakes into cubes and lay them out on a non-stick baking sheet one by one, leaving a slight gap in the middle.

5. Preheat the oven in advance, 160 degrees, heat up and down the middle layer, put the cut core pot slices into the oven and bake for 30 minutes.

6. After the pot is baked, you can find that the surface becomes golden and slightly transparent. After cooling, it can be eaten, crunchy and crunchy.

The preparation of the pot rice is as follows:

The main ingredients include: appropriate amount of rice, appropriate amount of pork, appropriate amount of corn kernels, auxiliary materials include: appropriate amount of salt, appropriate amount of starch, appropriate amount of flour, a little oyster sauce, a little green onion, shiitake mushrooms, green peppers, red peppers, carrots, fungus.

2. Pour the cooked rice into the pot and press it into a rice cracker shape. Fry without oil over medium-low heat until the water is dry and slightly yellow.

3. Pour an appropriate amount of oil into a hot pan and heat it. Break or cut the dried rice crackers into small pieces and fry them in a pan until lightly golden brown. The fried fragrant pot is ready, and set aside for later use.

4. Add salt and starch to the minced lean meat and mix well. Heat the pan with oil, add the chopped green onion and ginger and the lean minced pork and stir-fry. When the meat turns white, remove and set aside, leaving oil in the pan.

5. Dice the carrots, green and red peppers, and soaked shiitake mushrooms, shred the fungus, pour them into the pot and stir-fry. Ingredients: When the ingredients are half-cooked, add the minced meat that has been stir-fried before and set aside.

6. Add an appropriate amount of water, put 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of oyster sauce, half a tablespoon of sugar and an appropriate amount of salt to taste, and bring to a boil over high heat.

7. After boiling, pour in the water starch to thicken, turn to medium-low heat to reduce the juice. Pour the fried toppings evenly over the pan, sprinkle with a handful of chopped shallots, and the delicious sauce is ready.

Ingredients: 100 grams of cooked rice, 15 grams of corn starch, 2 grams of salt, 5 grams of five-spice powder, 50 ml of cooking oil.

1. Cook the rice, cornstarch, salt, and five-spice powder and stir well.

2. Brush the panel with oil, pour rice and cover with plastic wrap.

3. Roll out rice crackers and cut into slices.

4. Pour oil into the pot, put the cold oil into the pot, fry over low heat until golden brown and crispy on both sides5, and serve after removing from the pot.

Step 1 of the pot rice

Prepare leftovers, eggs, pigeon eggs, pickled cabbage, chopped peppers.

Step 2: Separate the yolk from the egg white (use only the yolk).

Step 3: A complete list of how to make the pot of rice.

Add pigeon eggs to the egg yolk and beat it, add a little salt, mix well and set aside.

Step 4: Spread the leftover rice in a pan, spread it evenly, and fry slowly over low heat for 10 minutesStep 5Pour the egg yolk liquid evenly into the rice.

Step 6 Pour a little oil along the edge of the pot, turn the pan to let the rice fully blend into the egg mixture, and fry slowly for 10 minutesStep 7 The fried pot rice is cut with a spatula to form into evenly divided into eight equal portions, and the home-style method of plate Step 8 pot rice is on the plate.

Sprinkle with pickled cabbage and chopped peppers (serve hot, crispy).

Picture of the finished pot rice.

Cooking skills. Chopped peppers and cabbage are very salty, so use salt appropriately.

Rice can be heated before frying.

Whole eggs can be used, which may be lighter in color.

How to make pot rice? First put rice in the pot, then add water to boil, add various ingredients, then cover and simmer until the ingredients are cooked.

I know how to get the pot of claypot rice, to give you a reference, is to soak the rice for an hour, then put the rice and water in the casserole, turn on the lid on high heat, cook until there are bubbles on the edge of the lid, continue to cook over medium heat, boil until the water is basically absorbed by the rice and the rice has a sizzling sound, then turn to low heat, prepare a small bowl of oil, take a spoon, slowly pour the oil along the edge of the pot, there will be a sound after a while, continue to heat the minimum heat, and turn off the heat when there is no sound, it will boil out of the pot, The pot with oil is quite fragrant.

It's best to use an iron pot, and then the rice is ready, put it up, put some oil, and bake it again, and it will be golden and delicious!

1. Add an egg, a tablespoon of glutinous rice flour, a tablespoon of sticky rice flour, a tablespoon of corn flour, pepper, spicy fresh powder, salt, and an appropriate amount of Maggi freshness to the rice.

2. Stir well enough, put the mixed rice into a plastic bag, roll it into thin slices with a rolling pin, cut the plastic bag from the noodles, and cut it into pieces of appropriate size on the rolled rice.

3. Put oil in a non-stick frying pan, add the cut rice and fry until the skin is golden on both sides and crispy.

It has to be cooked in an iron pot or in a casserole.

The pot rice should be made in an iron pot. I used to use a stove at home, and I didn't know how to make it with gas. Maybe about the same.

1.Wash the rice, add water and bring to a boil.

2.After opening, stop the fire and keep it for a few minutes or so, depending on the quality of the rice and the softness of the rice you like.

3.Use a big spoon or something to put the extra rice soup together, pile the rice up a little, and submerge the remaining rice soup around the rice for about 1 cm, and you have to control this yourself.

4.**Cook, smell the aroma of rice, and have the sound of the pot with the sound of the pot and the thunderbolt.

After eating, if you like a slightly fragrant pot porridge, turn on a low heat and pour in the rice soup while it is hot, it is a delicious pot porridge.

I wish you a happy life...