How to cook rice in casserole

The year of the new rice, add the appropriate amount of salt, monosodium glutamate mix, and then loaded into a small casserole simmering (generally two to three taels per pot), the water is almost dry, into the sausage, bean skins, bacon diced, peas, lard, etc., and then simmer for five minutes into the fire.

Casserole rice, also known as wabao rice, is a specialty food originating from the Guangdong region and belongs to the Cantonese cuisine. The main types include preserved meat casserole rice, slippery chicken with mushrooms, black bean ribs casserole rice, pork liver, roast duck and white cut chicken.

The rice is usually boiled in a pot, measured the amount of water, covered, boiled until 70% of the rice is mature, add the ingredients, and then turned to a slow fire to cook.

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