Four methods of Guangdong clay pot rice: Guangdong clay pot rice 1
material
Monopterus albus slice ` 100g, rice 100g, green pepper and chopped green onion, edible oil, yellow wine, soy sauce, salt, monosodium glutamate, pepper, sugar and thirteen spices.
working methods
1. Wash and slice Monopterus albus, then add proper amount of edible oil, yellow wine, soy sauce, salt, monosodium glutamate, pepper, sugar and thirteen spices, and marinate for 10 minute.
2. Shred green and red peppers for later use.
3. Put the washed rice into the casserole, add appropriate amount of water, cover the pot and cook.
4. When the rice is almost cooked, add the marinated eel and continue to cook slowly.
5. After the rice is cooked, add green pepper and chopped green onion, cook for 1 min, stew for another 2 minutes, and mix well.
The practice of Guangdong clay pot rice II
material
Ingredients: 2 cups of rice, 350g of chicken, 8 dried mushrooms (sliced in warm water and boiled in water), 3 green vegetables, ginger 1 slice and onion 1 root.
Sauce: light soy sauce 15ml, 5ml sesame oil, and boiled chopped green onion.
working methods
1. Cut the chicken into small pieces, wash it, drain the water, mix well with shredded ginger, 2ml salt, 5ml soy sauce and 2ml cornmeal, and marinate for 20min.
2. Drop a few drops of oil after washing rice and mix well.
3. Pour the rice into the casserole and add the water for soaking mushrooms (I usually put as much water as I cook).
4. Cook over medium heat until the water boils, add mushrooms and turn to low heat.
5. Turn to low heat and cook? Shrimp eye water? When the beehives begin to appear, add the chicken.
6. at this time, you must stay by the pot and listen to the bottom of the pot? Huh? When the sound sounds, turn the chicken over and pour in the sauce.
7. Wear gloves and move the casserole so that the bottom of the casserole is heated evenly.
8. After the rice is cooked, add the cooked vegetables and sprinkle with chopped green onion.
9. Stir the food well before eating. Crispy crispy rice crust is the best.
The practice of Guangdong clay pot rice 3
Homer's Cantonese sausage.
material
Hormel Cantonese sausage 100g, rice 100g, rape 200g, 2 teaspoons of soy sauce (10ml).
working methods
1. Slice the Cantonese sausage, wash the rice, and steam the sausage slices and rice in an electric cooker.
2. Wash the rape and cut it into small pieces. When the button of the rice cooker jumps off, open the pot cover, put in the rape section, stir well, pour the soy sauce on the pot cover of the rice cooker, and continue steaming for 5 minutes.
The practice of Guangdong clay pot rice 4
material
Boneless chicken leg meat, mushrooms (I just used up all the mushrooms at home, so I temporarily filled the scene with shredded dried mushrooms:), vegetables (any kind of vegetables will do, I will use spinach), ginger slices, garlic, peppers, white rice and sesame oil.
Chicken marinade: soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic.
Seasoning sauce: wine, soy sauce and sugar.
working methods
1. Cut the chicken leg and marinate it with soy sauce, wine, spiced powder, pepper, sesame oil, a little sugar and garlic for one hour.
2. After the water is boiled, just put the vegetables in the pot and scald them (don't scald them for too long), that is, when the vegetables start to turn green (about a few seconds), they can be picked up immediately.
3. The picked vegetables will cool down immediately (you can change the water several times until the water temperature cools down. )
4. Adjust the seasoning sauce in advance: the ratio of wine, soy sauce and sugar is 1: 1: 0.5 (this is three cups of basic sauce, and it is also delicious to make three cups of cuttlefish or fried clams in the same way).
5. soak the whole mushroom until soft, then cut it into two or three pieces, and then mix well with about 2~3 tablespoons of freshly prepared sauce to taste.
6. Pour sesame oil into the pot, stir-fry ginger slices in medium and small fire, and never use a big fire! Because it will make ginger slices bitter (remember), if there is no sesame, use cooking oil, but sesame oil is more fragrant)
7. When the ginger slices are slightly dry, put the minced garlic into the pot and stir-fry. At this time, the fire can be turned on at a little bit. If you like spicy food, you can stir-fry it with Chili.
8. Stir-fry ginger and garlic, and then stir-fry chicken in the pot.
9. When the chicken changes color, pour the sauce into the pot and bring it to a boil. It takes about 1~2 minutes to get out of the pot after boiling (don't overcook the meat! Because it will be put into the casserole later)
10. Wash the white rice, put it in a casserole, add a little cooking oil and stir well.
1 1. Add the same amount of water and start cooking.
12. Stir the rice with chopsticks while cooking until the water is half-boiled, turn to low heat and cover the lid.
13. After a few minutes, boil the water for about eight minutes, then open the lid and add the chicken.
14. Boil the water until it is about eight minutes dry, then open the lid and add chicken and mushrooms, then cover the lid and simmer for ten minutes (chicken soup will be used later).
15. 10 minutes later, open the lid, add vegetables and eggs, then cover the lid and simmer for 5 minutes.
16. When will the eggs be cooked? Candy? You can pour the chicken juice into the casserole, then turn the fire into a big fire, and turn it off in about tens of seconds!
17. The mushroom chicken is cooked, so eat it while it is hot!
The most important cooking skill of clay pot rice is crispy rice with golden color, dry fragrance and long aftertaste. It is the favorite of urban fashion elites. Rice is the staple food of China people. Kung fu clay pot is gentle, not arrogant and impetuous, and the fire is successful, which shows the flavor of Kung fu clay pot. Guests from all directions, guests from all directions, come to eat Kung Fu clay pot rice when you are free.
Pot fire: pottery should be used, which has good heat preservation and uniform heating, and can preserve food nutrients and is particularly fragrant. Need gentle slow fire, feather fan nylon towel, no hurry, the fire will be successful. One pot for one person reduces the chance of rice filling and pollution, which is more in line with sanitary conditions.
The use of rice is very particular. Generally, the rice with silk seedlings is selected, because it is oily, crystal-clear, slender, moderately flexible and full of fragrance. Choosing rice for clay pot rice is the key link. It is best to choose slimming rice for late rice. Because slimming rice has good water absorption, it can also absorb the fragrance of stuffing and oil, so that the cooked clay pot rice gives off a unique rice fragrance.
Meat should be bought fresh and marinated with more than a dozen seasonings, so it is fresh and delicious.