What is Casserole Rice?

Boiled rice, also known as rice in claypot, is a specialty dish of Guangzhou City, Guangdong Province, belonging to the Cantonese cuisine family. The main types of this dish include preserved meat with rice in claypot, slippery chicken with mushrooms with rice in claypot, pork ribs with rice in black bean sauce with rice in claypot, pig's liver, roasted duck, and white cut chicken with rice in claypot.

Usually, the pot is first brushed with lard, then the well-panned rice is put into the pot, the amount of water is measured, the lid is put on, and the rice is boiled until it is seven mature when the ingredients are added, and then transferred to a slow fire to cook.

The "pot" made of tiles is more flexible in terms of fire control, and the boiled rice is also more flavorful, leaving a lingering fragrance between the teeth and a lingering aftertaste. When you eat rice in a pot, remember to taste the flavor of the rice burnt, fragrant and crispy, and pour the hot rice in the soup for a while and then eat the same delicious.

History

Pot Rice originated in Guangzhou, Guangdong, is to use the casserole as a vessel to cook rice, and Guangdong called the casserole pot, so it is called Pot Rice. The historical origin of boiled rice can be traced back to the Central Plains more than 2,000 years ago.

According to the "Ritual Notes" and other books, the Zhou Dynasty, the first of the eight treasures, the second treasures and the same practice of boiled rice, only to change the use of yellow rice as a raw material, it can be seen at that time is very expensive. According to Wei Juyuan's "Recipes" on the record, to the Tang Dynasty called "Royal Yellow Queen Mother rice", it is braided strands (shredded meat) egg fat (egg) cover the surface of the rice surface miscellaneous flavors to do, and thus more flavorful.