How to read clay pot rice?

Claypot rice (pinyin: bāo zǐ fàn) is also called claypot rice, which is called claypot rice in Cantonese and claypot rice in Japanese (alias: どなべめし).

Clay pot rice is a special food from Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on. Usually, the washed rice is put into the pot, and the water consumption is good. Cover it, add ingredients when the rice is cooked to seven, and then cook it with slow fire.

The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It's as delicious as pouring hot rice in soup for a while before eating.

Extended data:

Traditional clay pot rice practice-

Ingredients: rice180g, sausage 80g, sauce meat 30g, 6 Chinese cabbages.

Accessories preparation: soy sauce10ml, 3g of sugar, 2ml of soy sauce, 3ml of salt, 3ml of oyster sauce, and 4 tbsp of stock.

1. Cook the meat for one minute.

2. Take out the meat and slice it for later use.

3. Grease the bottom of the casserole.

4. Put the soaked rice into the pot and pour in the right amount of water, just like the water used for cooking. Although the rice has been soaked, the meat will absorb water.

5. Cover the pot and cook.

6. After cooking, when the rice begins to collect water, you can see that there are holes on the surface of the rice, and then code the meat slices.

I feel that the water has evaporated. If it is slightly fragrant, I can turn off the fire and stew for about 20 minutes. At this time, you can also beat an egg, then circle the meat and beat the egg in the middle.

8. When stewing, we make a topping, which is prepared with soy sauce, soy sauce, sugar, salt and broth. No soup can be replaced by water and sesame oil.

9. Blanch the cabbage with boiling water or broth for later use.

10, put the cabbage in a circle of the pot, and a beautiful pot of rice is finished.