How to make Cantonese cured claypot rice is the easiest and fastest?

For "lazy cancer patients", there is nothing easier and faster than using a rice cooker to cook Cantonese claypot rice, choose Cangzhou Zhan's newly launched no-wash and no-cut sausage and bacon with rice and an appropriate amount of water together into the rice cooker, one-key cooking mode, and a pot of mouth-watering Cantonese cured claypot rice will be ready in less than 20 minutes! If you can add a little chopped green onion, chopped coriander, and zenith soy sauce, it will be comparable to a top chef's product, and it will be more colorful, flavorful!

Ingredients: 1 sausage, 1 liver sausage, 100 grams of bacon, 1 bacon patty, 100 grams of preserved duck, a little chopped green onion or coriander.

Ingredients: a pinch of peanut oil, a pinch of soy sauce, 1 2 teaspoons salt, 1 2 teaspoons sugar.

Step] 1Wash the rice according to the amount of rice and put it in a casserole with a wide mouth, add an appropriate amount of water (less water than cooking rice in a rice cooker), add salt, soak it evenly for about 5 minutes before cooking;

2.Slice bacon, sausage, liver sausage, bacon patty and duck meat, add peanut oil, soy sauce and sugar;

3.After the rice is boiled, switch to low heat, when the water is almost dry, spread all the meat on the rice noodles, continue to simmer for 10 minutes after the rice is cooked, sprinkle with chopped green onions or coriander.

Tips] When cooking rice in a casserole, pay attention to controlling the heat, it is easy to burn, and cook until there is just a layer of pot, and it tastes the most fragrant; There are many types of Cantonese lap-mei, which can be chosen according to personal preference.

Ingredients: sausage, braised bean skin, green leafy vegetables, eggs, light soy sauce, dark soy sauce, cooking wine, sesame oil, sugar, oyster sauce, fish sauce.

Method:1First of all, all the materials are ready.

2. Clean the prepared sausages and cut them into slices for later use.

3. After cleaning the prepared greens, put them in boiling water and then take them out for later use.

4. Cut the marinated bean skin into thin strips for later use.

5. After the rice is cleaned in clean water, put it into the rice cooker, add an appropriate amount of water, and turn on the rice cooker to cook the rice.

6. When the rice has been cooked for about 10 minutes, add the prepared sausage and bean skin to the top of the rice, and continue to cover and cook the rice.

7. Add an appropriate amount of dark soy sauce, light soy sauce, cooking wine, sugar, sesame oil, oyster sauce and fish sauce to the bowl and mix well.

8. Open the lid and add the prepared vegetables and sauce.

9. Put another egg liquid on top, continue to cover and bring to a boil.

10. When the sound of the rice cooker is boiling, we can take it out and eat.

The nutritional value of claypot rice.

The main ingredients of preserved claypot rice are bacon and rice. Therefore, in terms of nutritional value, we need to be clear about the nutrition of bacon and rice. Bacon is rich in a variety of minerals, fats, proteins, carbohydrates and a large number of spices required by the human body, which can not only meet the nutritional needs of the body, but also has a good appetizing effect of dispelling cold and eliminating food.

Rice can be said to be our staple food, which is very high in amino acids, proteins, etc., and has a good effect of strengthening the spleen and stomach, clearing the lungs, and quenching annoyance and thirst.

Preparation of preserved claypot rice.

Ingredients: sausage, rice, eggs, rape, oyster sauce, light soy sauce, sugar, sesame oil.

Method:1Prepare all the materials.

2. Apply a thin layer of oil to the bottom of the casserole.

3. After washing the prepared rice, soak it in clean water for about 60 minutes.

4. Add a small amount of salad oil to the rice and stir well.

5. Put the prepared rice into the casserole, add an appropriate amount of water, boil over high heat, turn to low heat and cook slowly.

6. At this time, we need to prepare the sausage, cut it into slices for later use, clean the rape, put it in boiling water, take it out and drain it.

7. When the rice is cooked to 8 ripe, add an appropriate amount of sausage, shredded ginger and eggs on top of the rice, and continue to cover and simmer for about 10 minutes.

8. At this time, we need to prepare seasonings. Add an appropriate amount of oyster sauce, cold boiled water, light soy sauce, sugar and sesame oil to a bowl and stir well.

9. Finally, after the rice is simmered, put a small rape on it, and then pour an appropriate amount of seasoning and stir it evenly before eating.

Lap-mei claypot rice is a specialty, and the cooking process of a good claypot rice is very important. To cook claypot rice, wash the rice and soak it for a period of time until it is soaked through. In the process of cooking, the key is to control the heat, the fire is too strong, the water in the pot is easy to overflow, taking away the oil floating on the water surface, and the cooked rice will not have a slippery taste.

Secondly, the cured meat is very fragrant, full of ingredients, and it is covered with fragrant rice, so that people can't see it"Rice is the real face". Lap-mei usually includes sausages, bacon, chicken, duck, etc., take an appropriate amount of each, put it into the boiled claypot rice and then cook it, and add a spoonful of soy sauce when it is served, which is really convenient and delicious to eat. The fat and thin cured meat has a good fragrance, and the preserved duck has no smell at all, and the finger sucking is still unfinished.

Soak 1 fragrant rice for half an hour in advance, put it in a casserole, add a little water, cover and boil over high heat, and turn the water vapor to low heat for a total of ten minutes.

2. Steam the sausage and bacon in the pot.

3. Broccoli torn into florets. Blanch in a pot of boiling water until broken.

4Slice the steamed bacon and sausage.

5. Wrap the bacon, sausage around the edge of the pot, continue to simmer for 5 minutes, turn off the heat and then add broccoli.

6. Mix the sauce below. Mix dark soy sauce, light soy sauce, oil, sesame oil and sugar together.

7Bring the sauce to the table and add it to your taste.

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.

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.

For the authentic manufacturing method of steamed bun rice, it is very easy to make such a meal, after washing the rice. Send a sausage in. In this way, the finished rice has a spicy flavor and is very delicious.

Sausage claypot rice.

Ingredients Chinese sausage, rice, water, light soy sauce, steamed fish soy sauce, oyster sauce Method Wash two cups of rice and set aside. Brush the bottom and sides of the casserole with oil. Put the rice in a casserole and put an appropriate amount of water.

2. Cover the pot and bring to a boil, then turn to medium heat and cook for 8 minutes. Cook until the water is almost dry, remove the lid. Put in the sausage.

3. After covering the pot, pour a little oil in a circle and simmer for 5 minutes. Light soy sauce, steamed fish soy sauce, oyster sauce and mix well.

4. After the rice is cooked, drizzle with sauce.

<> "Cantonese cured claypot rice."

1. Washing rice and cooking, less water than usual.

2. Soak the scallop in water to soften and crush it.

3. Slice the acres of bacon and sausage jujubes, the thinner the better.

4. Mix the sauce.

5. Put the meat and soy sauce evenly.

6. Beat an egg in the middle of the bench.

7. Put green onions. 8. Stir the rice well, and start eating!