How to use the claypot rice from the hi pot, what tastes delicious from the claypot rice

Whether you have been to Guangdong or not, claypot rice should not be less, at least it is the standard canteen of every university. But what does authentic claypot rice look like? One Week's almighty circle of friends is here to help again!

There are more friends and delicious food" This sentence is very suitable for people with foodie attributes, and Yi Zhoujun is of course also typical. Claypot rice is also called clay clay rice, which is an old-fashioned clay clay clay pot, and the clay pot is also the basis for making claypot rice. For authentic claypot rice, it is best to use a clay pot as a container.

The main order of claypot rice is to cook rice first, cook rice, oil and salt together, then add half of the sauce, sausages and so on when they are half-cooked, add vegetables and eggs and other ingredients after the rice is cooked over low heat, and pour the remaining sauce into it. There are two key points in claypot rice, one is the pot and the other is the sauce. The pot will test your mastery of the heat, and the sauce can vary depending on the taste preference.

Among the many ingredients in claypot rice, lap-mei is the classic way to eat. Sausage with bacon, and with green vegetables, it is the favorite cured clay pot rice of Cantonese people. A valuable lesson about the dachshund friends is imparted:

Cut the sausage into two sections and cook it on top of the rice, and then slice it and eat it after it comes out of the pot. Because the casing shrinks when exposed to heat, the meat will become soft when exposed, which will affect the taste.

Making a serious claypot rice is quite a test for people, and strictly mastering the heat is the most important. In addition to the aroma of charcoal fire that is well mastered, the rice will not be too burnt, but it is indispensable to have a pot that can be called the soul of claypot rice. Before cooking, grease the bottom of the pot, and the taste of lard is the most fragrant.

When cooking rice, it is advisable to start on high heat, boil the water dry, and wait until small blisters appear on the edge of the pot, turn to medium heat to dry.

When the water in the pot is about to dry out, the bottom of the pot makes a slight squeezing sound, so pour some oil on the side of the pot to prevent the bottom of the pot from burning and prepare for the firing of the pot. Finally, when the pot is boiled, it should be slowly burned over low heat, and when the bottom of the pot makes a loud noise, it is cooking out of the pot.

When simmering on low heat, the upper layer of ingredients can be cooked thoroughly, and at the same time, the rice can fully absorb the aroma, and the casserole should be rotated at any time during the cooking process to prevent the quality of the claypot from being impressed due to uneven heating of the claypot rice.

1. A box of claypot rice, check whether there is any damage, and remove the contents without any problem.

2. Take out the small aluminum box where the food is placed, and put the contents of the vegetable bag and rice bag into it respectively.

3. Unpack the purified water packet from the claypot rice and pour the water into the rice.

4. Then remove the heating bag from the plastic bag and put it at the bottom of the plastic shell of the self-hi pot.

5. Add water to the position of the scale mark of the plastic box, and it is useless to add more. Both cold and hot water can be added, and the hot water will heat up earlier.

6. Put the small aluminum box back in place, cover the lid of the self-hi pot and wait for 15 minutes. The small hole in the lid is for air exit and cannot be blocked.

7. After 10 minutes, pour the special sauce over the rice and stir well with a fork.

8. Such a bowl of hot self-hi claypot rice is ready, and you should be careful when you eat it.

The classic taste of self-heating rice from Hi Pot is a family of cured meat, with crystal grains of rice, carefully selected high-quality ingredients, when the fragrant meat flavor is immersed in the rice, with selected sauce packets, you can take a bite of rice and a bite of meat, there is meat and rice, so that you can eat Ma Ma fragrant, hi to the point that you can't stop!

1. Mushroom beef claypot rice.

Tender beef, fresh and smooth tea tree mushrooms, coupled with refined hot sauce, blend out the authentic Sichuan flavor, spicy and refreshing, lift the lid, steaming, the aroma of beef, the sweetness of mushrooms, tempting spicy, all kinds of flavors are intertwined, spoonful after spoonful, no matter how bad the mood can be instantly **!

2. Sichuan-style sausage claypot rice.

If you are a spicy party, then you must not miss the Zihai pot Sichuan-style sausage claypot rice. Its selection of authentic Sichuan-style spicy sauce and delicious sausages is rich, salty, sweet and spicy, mellow in taste, and all the aromas seep into the rice, what is a bowl of rice? Three bowls are no problem!

3. Claypot rice with pickled cabbage and pork.

Pickled cabbage is a common Chinese home-cooked dish made with pork and cabbage. Zihi Pot Snow Cabbage Button Meat Claypot Rice selects the best pork belly, thin but not firewood, fat but not greasy, with authentic snow cabbage, refreshing and not greasy, it smells fragrant, and it has a long aftertaste in the mouth.

4. Cantonese sausage claypot rice.

Cantonese sausage has thin skin and tender meat, red and white, sweet and chewy to eat, and is an exclusive lap flavor that belongs to the memory of Cantonese people. Zihi pot Cantonese sausage claypot rice, a selection of secret Cantonese sausages, plus Cantonese sauce packets, so that you can enjoy exquisite and attractive Cantonese flavors at home and at work.

When working overtime, if you feel hungry and your soul is hollowed out, you might as well have a bowl of self-heating rice as a supper, the rice is fragrant and glutinous, the meat is full and smooth, the rice is fragrant, the meat is fragrant, the sauce is fragrant, stirring a ball, after eating a bite, you want to eat another bite, and you will reap a full sense of happiness!

1.Cantonese sausage flavor. Although there is fat in the sausage, it is the sausage that goes best with claypot rice.

The Cantonese sweetness of the sausage, with the addition of spicy sauce, unexpectedly suited my taste. This extra spicy sauce, I didn't eat the spicy taste, it's a star spicy. Strong push.

2.Taiwanese braised pork flavor. Taiwanese braised pork is also king with sauce, which goes well with claypot rice. Well, it's also a bit fatty (not much meat anyway), and the side dish is shiitake mushrooms, which taste good. Not spicy, recommended.

3.Hainanese shredded chicken flavor. This taste is considered an Internet celebrity taste, and many places recommend this taste.

The vegetable buns are mainly shredded chicken, shredded ginger, and shredded bamboo shoots, which smell like chicken porridge and are very fragrant. The ginger taste is relatively heavy (I personally like it), a little ginger spicy, recommended.

4.Edamame stir-fried meat. Edamame adds minced meat, and there is edamame shell (edible) honestly and assumes greens. Edamame has the feeling of marinated beans in sauce, and it may be a combination of meat and vegetables, which is not too greasy to eat, but it will be very salty, and the sauce package should not be poured too much. Not spicy, recommended.

5.Fish-flavored shredded meat. Fish-flavored shredded pork has no fish and no shredded meat.

The vegetable buns are minced meat, shiitake mushrooms, bamboo shoots, and fungus, and it is seriously suspected that the shiitake mushrooms are put to make me feel like eating meat. As we all know, the fish-flavored shredded pork is made of bean paste, and the bean paste is the next meal, what can I say, delicious! Not spicy, recommended.

6.Spicy and spicy beef flavor. Mala spicy series, like spicy optional, I personally think that Niu Niu is better than duck and duck, it is a kind of spicy beef bibimbap, and it seems to see Niu Shutters in the vegetable bag?

Niu Niu does not have as much red oil as duck and duck, and it is not as spicy as duck and duck, but it is still spicy. Medium spicy, recommended.

7.Spicy spicy duck duck flavor. It tastes like a spicy hot pot soup and bibimbap, and it's quite appetizing. There is duck meat in the vegetable bag, which is spicy and spicy, spicier than cow and cow, and has more red oil. Medium spicy, recommended.

8.Sand tea beef flavor. I don't really know what the taste of sand tea is, so I should eat beef rice when I eat it. Not spicy, recommended.

9.Mushroom beef flavor. One of the most common flavors, no reactive style. The vegetable package is shiitake mushrooms, beef and dried chilies, which are a little greasy after eating. Slightly spicy, recommended.

Spicy Beef Mass Edition.

Ingredients: beef, beef heart, duck.

Ingredients: sweet potato, kelp, fungus, green vegetables, shiitake mushrooms, tofu, vermicelli spiciness: two stars.

Taste: Five stars.

Tasting experience: The vermicelli is completely flavorful, ripe quickly, smooth and refreshing. The beef is very chewy, and you can also try to stew it a little more. The most powerful thing is the vegetables, the shiitake mushrooms are tender and fragrant, the rich soup bursts in the mouth when you bite into it, the green vegetables and kelp are very delicious, and the black fungus is very chewy!

How many flavors are there in the self-hi pot? Which flavor is the best taste of the self-hi pot 3 Korean-style tribes.

Ingredients: luncheon meat, fish cakes.

Ingredients: greens, zucchini, potatoes, shiitake mushrooms, kelp, dough Taste: two stars.

Tasting experience: The turkey sauce is so powerful, keep cautious and put half of it is too spicy, the noodles and rice cakes are the best, and the instant noodles are extraordinarily fragrant after boiling in the hot pot! The vegetables are very flavorful, especially the zucchini, but the luncheon meat is not cooked soft, and it is a bit difficult to chew.

How many flavors are there in the self-hi pot? Which flavor is the best to eat in the self-hi pot 4 spicy beef, slightly spicy and slightly spicy.

Ingredients: beef, beef heart, duck meat, seasoned tripe shreds.

Ingredients: taro, fungus, kelp, cabbage, shiitake mushrooms, tofu, vermicelli Spiciness: two stars.

Taste: Four stars.

Tasting experience: The taste is very good, the bottom of the butter pot is spicy and fragrant enough, the meat is full after boiling, the ash is often delicious, and the friends who love fat cow must not miss any delicious fat cow pot! The frozen tofu in the vegetables also tastes amazing, and the soup spreads in your mouth when you bite into it.

A comprehensive comparison of the 6 flavors of Zihi pot, there are Taiwanese braised pork claypot rice, edamame fried meat claypot rice, mushroom slippery chicken claypot rice, back to the pot meat clay pot rice, sour cowpea meat foam claypot rice, plum vegetable button meat clay pot rice, this mainly depends on personal taste, and I personally think they are quite good.

I personally think that everyone has a different taste, some people like sour, some people like sweet, some people like spicy, in fact, they like to eat, that is the best, because only if you want to eat, you will think that this taste is the most imaginative for yourself, others say that delicious is not what you want, so this is everyone's judging criteria are different, and its results and conclusions will be different.

Sichuan-style sausage claypot rice.

This is the spiciest of the four flavors, but the pepper package is packed separately from the vegetable bag, so sisters who can't eat spicy should remember to put a little less chili. But overall the taste is good, the rice is not hard, and the sausage is also fragrant. It's still quite a lot.

Cantonese sausage claypot rice.

This is what I think is the best of the four flavors. It's also sausage rice, but this one is more fragrant than the previous one, and it's not spicy at all. I heard that this flavor is also their family's word-of-mouth model, so you can buy it without hesitation.

Claypot rice with pickled cabbage and pork.

The taste of the pickled cabbage button meat is very authentic, and the proportion of meat and vegetables is also good, although there is not a lot of meat, but I think it is very conscientious for this **. The taste is decent and does not step on thunder.

Claypot rice with fish-flavored shredded pork.

I don't know why the rice of this rice is a little harder than the sausage, but it doesn't affect it, and it still tastes good. It's just that compared to the two sausages, this one is not so amazing.

The use of self-heating claypot rice is as follows:1. First of all, unpack the self-heating rice, and put the rice and water. Packages and so on are separated.

2. Put the heated lime bag into the bottom of the box first, and add water or the heating water provided.

3. Put the rice on the heated tin foil box, add the special rice water, and pour it into the vegetable bag.

4. Close the lid, then put the bag on the lid, wait for the heating, and heat the bag by the way.

5. After heating, pour in the material bag, stir it with the vegetable bag and serve.

Here's how:1. First of all, check whether the self-heating claypot rice is damaged, and remove the contents <> no problem

2. Take out the small aluminum box where the food is placed, and put the vegetable bag and rice bag into <> respectively

3. Unpack the purified water in the claypot rice and pour the water into the rice <>

4. Then remove the heating bag from the plastic bag and put it on the bottom <> the plastic shell

5. Add water to the mark position of the plastic box. Both cold and hot water can be added, and the hot water will heat up earlier.

6. Put the small aluminum box back in place, cover the lid and wait for 15 minutes. The small hole in the lid is for air exit and cannot be blocked.

7. After 10 minutes, pour the sauce over the rice and stir well with a fork <>

8. Such a bowl of hot self-hilarious claypot rice is ready.

1. First, use the raised side of the spoon handle to cut the film on the top of the rice, and mix the rice with a spoon to make the rice softer.

2. Then open the plastic seal of the heating bag and put it into the bottom lunch box, and then self-heat the rice.

Pour your own water into the lunch box, put the rice on it, and close the lid.

3. When the self-heating bag begins to fully dissipate heat, put the heated rice into the vegetable packet, so that the heat of the heating bag heats the vegetable bag.

4. Wait about 10-15 minutes, open the lid, and then serve.

Precautions when using self-hi pot rice:

1. Do not go near the heat dissipation hole to avoid being scalded by steam.

2. Be sure to use cold water when adding water at the bottom.

3. Discard the heating pack after it is completely cooled to avoid direct contact with water.

Zihai pot rice only needs to be cooked simply or eaten directly before eating, and the flavor, texture and appearance are the same as ordinary rice. Convenient rice.

It is easy to eat, easy to carry, and has a natural rice flavor. There are four main types of rice from the pot: dehydrated and dried, semi-dry, frozen, and canned. In a self-boiling pot of rice, there is a base lunch box, a heating packet, a box of rice, a vegetable packet, a bag of water for the heating pack, and a spoon.

Pour the rice and vegetable packets of the self-heating claypot rice into a small aluminum box. Unpack the water packet and pour the water into the rice. Place the heating pack at the bottom of the large box and add water to the plastic box tick mark.

Place the small aluminum box containing the meal on top of the large box, cover and simmer for about 15 minutes. Then pour the sauce packet over the cooked meal and stir well.

Self-heating rice. 1. Be sure to use the heating bag in strict accordance with the instructions of the manual, and pay attention to opening the ventilation hole during the heating process, so that the self-heating rice can heat the food under safe and controllable conditions, so as to avoid accidental injury caused by steam burns.

2. If the heating package is not damaged, the rice can be heated normally. However, if the heating package is damaged, there is a possibility of safety hazards, and the heated rice will also be contaminated by the substances in the heating package and cannot be eaten.

3. Although self-heating rice is very convenient, it is recommended not to eat it for a long time. The main harm is the lack of vitamins and additives, it is recommended to eat more fresh fruits and vegetables to ensure a balanced diet.

4. Is self-heating rice carcinogenic? Self-heating rice contains additives and may also add preservatives, which is still harmful to health if eaten for a long time; When the lunch box is heated, it will produce more or less harmful substances; During processing and storage, it is highly susceptible to contamination, so it is recommended to eat less.