Clay pot rice is a traditional food in Guangdong. Cantonese-style clay pot rice has more than 20 flavors, such as bacon, diced chicken with mushrooms, pork ribs with lobster sauce, pork liver, roast duck and boiled chicken.

In fact, clay pot rice refers to a cooking method outside the container, that is, put the washed rice into the pot, measure the water, cover the pot, add ingredients when the rice is seven ripe, and then cook it with slow fire. Different from the "casserole", the "pot" made of ceramic tiles has more flexible temperature control and the cooked rice is more delicious.

Choosing high-quality rice is the key.

Good clay pot rice is very particular about rice. Silk Miao rice is generally chosen, because it is shiny, slender and elastic, and rich in rice 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.

In addition to rice selection, the choice of matching materials will also determine the taste of clay pot rice. For example, bacon rice, crystal clear rice absorbs the essence of bacon materials, and the soup is salty, fat but not greasy, warm and delicious, and refreshing after eating. If you use fat and thin bacon, the flavor will be stronger.

Crispy rice crust-the essence of the pot.

When eating clay pot rice, you can't let go of the crispy rice. The crispy rice with clearly visible rice grains was burned with a golden brown layer by the smooth bottom of the pot, which was dry and fragrant. You can easily peel off the crust at the bottom of the pot and chew it slowly in your mouth, leaving fragrance between your teeth and endless aftertaste. Different from ordinary rice crust, the rice crust of the earthen pot is not only crisp but also long in taste, and it also concentrates the essence of the whole pot.

The practice of clay pot rice

1. Put a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water: 1: 1.5 (This ratio is very important, which is related to the raw and cooked degree of rice! It's too bad to eat raw food.) Put rice and water in a casserole and bring it to a boil over high fire.

After about ten minutes, the rice began to absorb water. You can see that there are holes in the surface of rice. At this time, quickly put the meat and shredded ginger in! Hurry up!

3. After the meat is put away, add shredded ginger and lay an egg. Cover the lid, turn the fire to a minimum and cook for another three or four minutes. It's the critical moment! Turn off the fire and let the clay pot rice bake for fifteen minutes. Don't open the lid again ~ this is the most critical time for clay pot rice. If there is not enough time to bake, it will be raw and difficult to preserve.

4. Wait patiently for fifteen minutes, and the delicious clay pot rice will be ready!

Clay pot rice

Talking about clay pot rice on a hungry morning is tantamount to stimulating the digestive system, just like an imaginary plum tree to a burning mouth, watching plums quench their thirst and then getting more and more thirsty. However, there are countless Hong Kong-style tea restaurants on the street. At sunny noon, with half a morning's expectation, sitting behind the cold glass and eating hot clay pot rice is also a beautiful thing.

Clay pot rice, as its name implies, is rice cooked in a small pot, which is probably unique to Guangdong. There are many small shops selling clay pot rice in Guangzhou, which are usually opened by the roadside. A row of stoves were filled with steaming clay pots, and a master patrolled back and forth with bamboo chopsticks, like a wheel battle in Go. This kind of food stall is generally exclusive, and soup is also served. There are the most "porridge and noodles" shops on the streets of Guangzhou, followed by dessert shops and possibly clay pot rice shops. Although it is sold separately, there can be dozens of varieties, which are delicious and not expensive.

Another place that advocates clay pot rice is Dongguan. Because the special product of bacon is a good material for making clay pot rice, salted duck sausage bacon is simply born for clay pot rice, which is a perfect match with local silk seedlings. However, it seems that there are not many shops specializing in clay pot rice in Dongguan. Although there are many cooking stoves in front of the store to make clay pot rice, most of them are also engaged in other businesses, such as steamed rice in original cups, with similar materials but different containers. The clay pot rice in Dongguan is slightly different from that in Guangzhou. For example, there are mixed preserved duck, duck intestines, duck treasures and the like, and it is also customary to add olive horns and salted plums and the like. The taste is a little special, and it is a little ordinary compared with Guangzhou.

It seems that there was no special clay pot rice in Shenzhen before, but Chaozhou clay pot porridge has mushroomed. In fact, as a snack, clay pot rice is more suitable, and you can drink some beer with food and rice. I have eaten clay pot rice once or twice in a Chinese fast food restaurant, which is not flattering. That place seems to have everything, nothing is refined. Later, I accidentally went to a Hong Kong-style restaurant and ate a bowl of porridge, which was more authentic than I expected. Compared with the porridge cooked by Chaozhou leftovers, which I often eat, the rice flowers are even and become a fine product. Try another kind of clay pot rice with bacon flavor. It's quite refreshing, the materials are real, and the temperature is measured. From then on, I began to have a good impression on "Hong Kong style".

Traditional clay pot rice mainly includes lobster sauce and ribs rice, laba rice, dried salted duck rice, eel rice, frog rice and curry beef rice. The authentic rice should be made of silk seedlings, which is firm, delicate and crystal clear, tastes good and is easy to be ruined. Generally speaking, raw rice and lettuce are cooked in one pot. Take lobster sauce ribs rice as an example. Taomi, put it in the pot. When 67 is ripe, open the pot cover, add raw ribs with good fragrance, and add two Chinese kale until cooked. If it is eel or frog, the time can be shorter. If it is beef, it should be noted that food should be taken into account, and this is the temperature.

Delicious clay pot rice has two characteristics that cannot be ignored. First put the sauce on the table, open the lid and pour it on the rice, making a noise. This is the finishing touch, it looks black and bright, depending on the skill of the sauce master; Another place is crystal-clear rice with silk seedlings, and the smooth bottom of the pot burns a golden skin. Different from ordinary pot, it is not only crisp but also has a deep taste, which is the essence of a pot. This depends not only on the temperature, but also on the quality of the pot itself. A good pot has a bright glaze bottom. If it is covered with sand holes, it is absolutely impossible-also, the dishwasher should not be sloppy, and all the residue in the last pot should be brushed off with a wire brush.