Claypot rice from all over the world, what are the claypot porridges?

Ingredients: 3 servings of rice, 3 sausages.

Excipients: 1 small bell pepper, 1 potato, 2 small carrots, 1 small piece of asparagus.

Seasoning: Appropriate amount of soybean oil, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce.

1.Wash all the side dishes, cut the green peppers into cubes, and dice the carrots, potatoes and asparagus.

2.After the cast iron pan is cleaned, wipe the water dry and brush the bottom and walls of the pan with a layer of oil.

3.After washing the rice, pour it into a cast iron pot and add an appropriate amount of water (probably a little above the surface of the water to the first half of the first section of the index finger if you put your index finger vertically).

4.Simmer the rice over medium heat.

After four or five minutes of bubbling, put the sausages, potatoes and carrots, change the heat to low and continue to simmer for 10 minutes.

5.After 10 minutes, remove the lid and pour two tablespoons of vegetable oil (olive oil is better) along the walls of the pot, gently turn the cast iron pan and let the oil flow evenly to the bottom of the pot and simmer for another three minutes.

6.Add green peppers and asparagus, pour in the sauce (I use light soy sauce + dark soy sauce + a little oyster sauce), simmer for another two minutes, turn off the heat and continue to simmer for three minutes before eating.

Rub a thin layer of oil on the bottom of the pot and wash the rice. Ratio of rice to water: 1: (This ratio is very important, it is related to how well cooked the rice is!) It's too bad to eat, and you can't eat it at all! Put the rice and water in a clay pot and bring to a boil over high heat.

2. In less than ten minutes, the water begins to be collected for the meal. You can see that there are holes in the surface of the rice. At this time, hurry up and put the meat and ginger shreds in! Be quick!

3. After the meat is placed, put the ginger shreds, and beat the eggs. Cover and reduce heat to minimum and cook for another three or four minutes. The moment of truth is coming!

Turn off the heat and let the claypot rice bake for 15 minutes. Don't open the lid again to see Oh This is the most critical time for claypot rice, the baking time is not enough to eat, and it is difficult to recover.

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

Claypot rice, also known as clay pot rice, is a special famous dish in Guangzhou City, Guangdong Province, belongs to the Cantonese cuisine, the main types of the dish are cured clay pot rice, mushroom and chicken clay pot rice, black bean sauce pork ribs clay pot rice, pork liver, roast duck, white cut chicken clay pot rice, etc.

Usually, brush the pot with lard first, then put the washed rice into the pot, measure the amount of water, cover it, add the ingredients when the rice is seven ripe, and then switch to a slow cooking.

The "pot" made of tiles is more flexible in terms of heat control, and the rice cooked out is also more fragrant, leaving a fragrance between the teeth, and the aftertaste is endless. When eating claypot rice, remember to taste the burnt taste of the rice, which is fragrant and crispy, and pour the hot rice into the soup and soak it for a while before eating.

Silk Miao rice is used as claypot rice, and the rice is best used with silk Miao rice and oily rice, which is neither sticky to the bottom nor burnt.

Hello, claypot rice is suitable for making silk miao rice, or Northeast fragrant rice. Soak for half an hour before cooking, and boil in boiling water for better results. Add ingredients to the rice after it is boiling or when the juice is reduced, drizzle lard around the lid, and cook over low heat.

Patiently turn the casserole with the aim of having a better burnt effect. Listen to the sound of the rice grains in the pot as you turn around and judge when the water is dry. After turning off the heat, the casserole will continue the cooking process, at this time, let it simmer for a while without opening the lid first.

Ask what ingredients to put in the sauce.

Answer recipe 1: Lee Kum Kee 3500 grams of soy sauce, 500 grams of sesame paste, 20 grams of sand ginger powder, 150 grams of chicken powder, 3 grams of bay leaves, tangerine peel and star anise. Put all the ingredients in 6 kg of water and boil for 40 minutes.

Recipe 2: 2 taels of dark soy sauce, 4 taels of light soy sauce, 8 taels of water, 2 taels of rock sugar, ginger and shallots, coriander, preserved duck leg bones or roast duck roast goose neck, put all the ingredients into 1 kg of water and boil for 20 minutes, then burn some lard and add it.

Indica rice (silk seedlings, oil sticky, jasmine rice, etc.), as well as some hybrid rice, are all fine. Japonica rice is easy to stick to the bottom of the pan and is not very suitable.

The rice of claypot rice is silk miao rice.

The appearance quality of silk miao rice is beautiful and beautiful, long grain, slender and slender, crystal white, rice mercerized, vitreous, medium amylose content, moderate soft and hard texture, smooth and delicious cooking rice, with fresh fragrance, good taste, rice grains are strip-like but not rotten.

How to make claypot rice:

Ingredients: rice, Cantonese sausage, green vegetables, eggs.

Seasoning: 1 tablespoon of salad oil, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of umami juice, 1/2 tablespoon of sugar, a few drops of sesame oil.

Steps: 1. Spread a thin layer of oil on the bottom of the clay pot, put the washed rice and water into the clay pot and soak for more than an hour. The ratio of rice to water is roughly 1:.

2. Soak the sausage in water for five minutes, remove the slices and set aside.

3. Add a little oil to the soaked rice and mix well.

4. Put the casserole on the fire, cover the lid, first bring to a boil over high heat, immediately turn to low heat, and cook the rice until it is eight ripe.

5. When the water is almost in the rice and presents a honeycomb shape, stir it with chopsticks (so as not to paste the bottom), then put in the cured meat, shredded ginger, and beat an egg into it.

6. After covering the lid, continue to cook on low heat for about 5 minutes, turn off the heat, do not open the lid, and wait for about 15 minutes with the lid on. The fragrance will remain in the pot and do not open the lid in the middle of the pot.

7. With the waiting 15 minutes, blanch the greens and remove them for later use.

8. Mix half a spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of umami juice, a few drops of sesame oil, and half a spoon of sugar to make a sauce.

9. After the rice is baked, open the lid, pour the sauce on the steamed claypot rice, and put the blanched rape.

Claypot rice is a traditional spot in Guangdong. It is made from rice, Cantonese sausage, green vegetables, salad oil, dark soy sauce, umami juice, sugar, sesame oil, etc. The method of claypot rice is simple and convenient, and has the effect of tonifying the spleen, stomach and clearing the lungs.

Aci sauce sausage: a "three-no" sausage that dares not to put MSG and no addition and no smoke

The preparation of sausage claypot rice.

Step 1

Prepare the required ingredients;

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After washing the rice, add water and soak for an hour; Slice and dice the sausages, potatoes and carrots separately for later use;

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Drain the soaked rice and put it in a microwave pressure cooker. Add the chopped sausages, potatoes and carrots, and pour in an appropriate amount of water;

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After closing the lid, put it in the microwave oven and turn on the function button for cooking rice;

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After the rice cooking process is over, take out the pressure cooker, open the lid, pour in the sauce mixed by steamed fish soy sauce, light soy sauce, sesame oil, sugar, salt and boiling water, and mix evenly;

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Sprinkle in the chopped green onion and stir again. Aci sauce sausage: a "three-no" sausage that dares not to put MSG and no addition and no smoke

Picture of the finished product of sausage claypot rice.

Add a spoonful of the common substance to the rice, and the rice is oily and fragrant. I'll sell it first, and serve my pot of casserole rice first, and the trick of making white rice oily and sweet is actually in this pot of rice.

For lazy people, it would be great if the meal could be prepared in one go with the same amount of time. Then try this casserole rice! You can use sausages or bacon, and then some blanched vegetables, the nutritional match is really good, and then a bowl of vegetarian soup, one meal will be solved.

The preparation of claypot rice.

Step 1

Wash the rice, put it in a casserole, and put it in the same amount of water as you usually stew rice

Cover and simmer over low heat.

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When the soup has been sucked up by the rice grains, scoop a spoonful of lard and turn it around the edge of the pot to let the lard melt into the rice grainsStep 1

Then put the sausage, as much as you want, and knock two eggs.

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The soy sauce sauce bowl that has been prepared in advance is poured on top, and you can drizzle as much as you taste, so that the rice can taste Step step

Cut the broccoli into small florets, cut the carrot into small pieces, add a little salt and blanch the water and set asideStep step

When the rice is cooked, put the dishes on top and eat.

Picture of the finished claypot rice.

Cooking tips for claypot rice.

Tips:

Casserole stew, the time is short, the water vapor is basically not lost, must be low heat, in order to prevent the bottom from being mushy; After the soy sauce is adjusted, pour it evenly over the rice, so that it tastes good; Add a spoonful of lard to make the rice grains sweet and oily, even when simmering white rice, you can add a spoon; After the vegetables are blanched, the rice is cooked and then put out of the pot, crisp and gorgeous, if you put it directly in the pot to stew, the color turns yellow, and the taste is dough.

Claypot rice is rice cooked with claypot, is a special food from Guangdong, it is not only in winter, we have a store here that specializes in claypot rice, all year round claypot rice. The usual practice is to put the washed rice into the pot, put the ingredients in the rice pot until it is seven ripe, and then turn to low heat to cook, the rice that comes out of the pot is fragrant between the teeth, and the aftertaste is endless.

Preparation of preserved claypot rice.

Step 1

N1. The inner wall of the casserole is brushed with a layer of oil, the purpose is to prevent sticking and scorching.

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N2. Slice the sausage, shred the ginger, dice the garlic, wash the green and set aside.

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N3: Add soy sauce, sugar, oyster sauce and kelp powder to a little boiled water and stir well.

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4. Wash the rice in advance and soak it for more than half an hour, put it in a casserole, and pour in an appropriate amount of water (about a knuckle higher than the rice).

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N5. Cover the pot and bring to a boil over medium heat, then turn to low heat and heat until the water is dry.

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N6. When there are pores in the rice, put in the sausage, cover and simmer for two minutes.

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N7. Beat in another sea duck egg, sprinkle some ginger shreds, cover with a lid, and continue to simmer for about a minute.

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N8. At the same time, another pot of water next to it, after boiling over high heat, add a little oil and ginger and garlic, then pour in Shanghai green blanching, scoop up, and control the moisture.

Picture of the finished product of cured clay pot rice.

Cooking techniques for claypot rice.

Tips:

The heat of making claypot rice should be grasped well, first on high heat and then on slow fire, otherwise it will be easy to burn, or there will be sandwiched rice. After cooking, do not rush to open the lid, simmer for another 10 minutes with the residual temperature of the casserole to allow the rice to cook thoroughly, so that the aroma and fat of the sausage can be integrated into the rice.

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.

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