How to make lap mei claypot rice?

Making claypot rice is very simple, such as cured meat, slippery chicken, pork ribs, pork liver, and beef. My personal favorite is the double spell, such as sausage with bacon, slippery chicken with beef, double flavor pork ribs and so on. Recently, I ate claypot rice in Lee Garden, which is also sausage with bacon, and with fresh scallops, the taste has gone up to a level, but if you do it at home, it will take a lot of effort.

Claypot rice is convenient, better than cooked rice, and the efficiency is extremely high. Wash the rice first and put the water to cook the rice, press the switch of the rice cooker, you have to start processing the ingredients, if it is bacon sausage, cut it into thin slices, remember not to be lazy to cut into sections, otherwise the taste will be greatly reduced. If it is pork ribs, slippery chicken, etc., it should be marinated with seasoning, and the ribs can be marinated with mashed tempeh, onion and garlic; After the chicken is slightly marinated, you can use the soaked mushrooms to shred and mix it, so that the taste will not be so monotonous.

If you are in a hurry, there are also stalls in the market that sell well-flavored and cut meat, and you can buy three or four yuan for a meal.

There is one thing that is indispensable for rice to be delicious, and that is soy sauce. The soy sauce is poured over the rice noodles at the end and penetrates down, which is enough to bring out the umami flavor of the pot. However, the casual soy sauce is not enough, but the main thing is that it is too salty.

I will boil some chili rings in soy sauce beforehand when I have time, add some water, put some sugar and a little oil in the soy sauce, and boil it with the chili rings. The prepared soy sauce is poured into an oil pot and placed in the refrigerator, ready to use. It is said that there is chili soy sauce sold in the supermarket, but I haven't tried it, so I don't know if it tastes good when I cook it.

Chicken claypot rice with mushrooms, sausages.

Preparation: 1The mushrooms are soaked and sliced, the sausage is sliced, the chicken is washed and chopped, and the green onion and ginger, soy sauce, a little oyster sauce, pepper, and cooking wine are marinated and set aside.

2.After the rice is washed, add a little oil, then put it on the stove and cook it according to the regular season, and when the rice is ready, turn to a slight heat and simmer.

3.Put the mushrooms, sausages and chicken into the pot, simmer for another 6-7 minutes over low heat, and sprinkle with chopped green onions.

Pork ribs with conpoy and claypot rice.

Ingredients: Rice 2 4 0 g 1 tablespoon of shredded ginger.

Cutlet 2 4 0 g 1 tablespoon of oil.

5 shiitake mushrooms and 3 green onions.

3 0 0 ml of water.

Marinade: Oyster sauce 1 2 tbsp light soy sauce 1 tsp.

1 teaspoon cornstarch 1 2 teaspoons wine.

1 4 teaspoons sugar 2 tablespoons oil.

Flavor: 6 0 ml raw oil 2 tablespoons dark soy sauce.

2 tablespoons sugar 2 teaspoons sesame oil.

Method: The scallop is soaked in water and torn off.

Soak the mushrooms until soft and remove the stems, cut them into small pieces, wash the green onions and cut them into cubes.

Chop the steak into small pieces, add the ginger and marinade and mix well.

Mix well with seasonings and cook until the sugar is soluble.

Wash the rice, add oil and mix well, put it in a clay pot and add water to boil, then put in the mushrooms, scallops, and meat steaks and cook until the water will be dry, change to a simmer and bake until the meat steak is cooked thoroughly, sprinkle with chopped green onions, add seasonings and mix well, you can eat.

Materials Required].

Ingredients: 1 clay pot, rice, preserved duck, sausage, 1 egg, a little shredded ginger.

Cooking process] 1. Wipe a thin layer of oil on the bottom of the clay pot and wash the rice. Ratio of rice to water: 1: This ratio is very important and is related to how raw and 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.

Tips: It is very important to choose rice for cooking claypot rice, be sure to choose fine-grained, slender, tough, and sticky rice, so that the rice can be clearly distinguished.

Don't be in a hurry to lift the lid after the claypot rice is served, wait a while, and mix well before eating, the rice will be more fragrant and less sticky.

Preparation of preserved claypot rice.

Put it on the stove, stir the rice with chopsticks while cooking, put it aside and wait for it to cook slowly on its own low heat, and then it is the protagonist of our cured meat this time, which is a preserved duck leg and two sausages.

At this time, the rice is half-cooked, you can put the cured meat in it and cook a few salted cabbage sums together.

Garlic, if you like it, you can put it if you don't like it. Stir-fry the garlic with the garlic, and those who don't like it can change it to green onions, or leave it alone. While stir-frying, add soy sauce, sugar, water, chicken essence, oyster sauce ....... In the end, it becomes a delicious soy sauce that is poured into the claypot rice for a while!

The rice and cured meat are cooked, put two eggs down.

When the egg is ripe and becomes a sugar egg, put in the same sauce as the dish just now, and finally add some chopped spicy radish and Tongjin vegetables The color is beautiful and umami.

How to make delicious cured claypot rice?

1. Cook the rice in a casserole, cut the bacon into thin slices and soak it in warm water for 10 minutes.

2. Cut the garlic and green green pepper.

3. First control the moisture of the bacon and stir-fry until the fat becomes transparent.

4. Stir-fry the chili pepper for a while.

5. Add the white part of the garlic and fry for a while.

6. Put soy sauce, a little salt, chicken essence, and a small spoon of sugar, finally add garlic leaves, fry until broken, pour on the boiled rice, cover and simmer for a while.

Method two. Ingredients: sausage, shiitake mushrooms, celery, carrots, rice, coriander, green onions, garlic.

Seasoning: soy sauce, sesame oil.

1. Scoop the rice, add the amount of water used to cook the rice, and soak for a while.

2. When soaking rice, you can wash and cut the celery, peel and slice the carrots, wash and slice the mushrooms, chop the green onions and garlic, and chop the coriander.

3. Put the rice in the rice cooker and press the cook button.

4. After cooking for about 10 minutes, put in the whole sausage and the shiitake mushrooms to continue cooking.

5. Blanch the celery and carrots together in boiling water when cooking.

6. When the rice cooker jumps, take out the sausage and shiitake mushrooms and slice the sausage.

7. Put the green onion and garlic coriander into a bowl, add an appropriate amount of soy sauce and sesame oil and mix well, then pour it into the rice cooker and mix well.

8. At this time, continue to put the cut sausage on top of the well-mixed rice, and press the cooking button again, so that a cute little pot will appear.

9. When the button jumps, you can eat it, and when you eat it, you can eat the vegetables.

Method three. Claypot rice is best cooked in a casserole, it is very fragrant, and there is a thin layer of pot at the bottom of the pot, which is delicious. However, it is a time-consuming and laborious job to cook rice in a large casserole at home, and it is not easy to cook it well, so many people choose a rice cooker to burn.

In fact, it is good to use a rice cooker to make claypot rice, although it is not as good as a casserole in terms of nutrition, but the rice cooker version of claypot rice also has its unique advantages. Office workers like us prefer the rice cooker version. As for the ingredients to be added inside, you can add whatever you like, but bacon and sausages are essential.

Method 4. 1. Prepared materials: half a kilogram of rice, 50 grams of bacon and sausage, seasonings: light soy sauce, dark soy sauce, cooking wine and monosodium glutamate.

2. After the rice is washed, put water that is one and a half finger heights above the rice, soak it for about half an hour, 3. Cut the sausage bacon into thin slices, 4. Cook the rice in the rice cooker, open the lid and put in the cut sausage slices after the rice is basically formed, 5. Put in the cut bacon slices, cover the lid and continue to cook the rice, 6. After the rice is cooked, put in the seasoning and simmer for 10 minutes to get out of the pot.

Lap-mei 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 Maggi umami juice, 1/2 tablespoon of sugar, a few drops of sesame oil.

Cooking process :

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:, i.e.:

The water is about a meter centimeter. Finger measurement: Put the index finger into the rice water, as long as the water exceeds the first joint of the rice index finger.

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 the lid must not be opened halfway!

7. Blanch the greens for 15 minutes and remove them for later use;

8. Mix 1/2 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of Maggi 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, put the blanched rape, and you can roll away!

Production points: The most important thing to make claypot rice is to master the heat and avoid pinching and pasting the pot. Be sure to pay attention to the following:

1. The ratio of rice to water should be about 1:.

2. The rice must be soaked first, and the core will be soaked thoroughly, so that it can be cooked quickly, and there will be no pinching and paste.

3. When cooking rice, after the water boils, immediately turn to the lowest and brightest low heat, so as to avoid overflowing and pasting the pot. If you like to eat the slightly burnt claypot rice at the bottom of the pot, you can simmer for a while, but it must also be a low fire.

4. Be sure not to open the lid immediately after turning off the heat, so as to suffocate the fragrance into the rice and avoid running away.

5. If you find that the rice is sandwiched, don't worry, pour some water evenly on the rice, simmer on low heat, and absorb the water until the rice is dry. If you are still raw, add a little more, repeat a few times, and the rice will be cooked through.

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