What kinds of clay pot rice are there? Clay pot rice, also called clay pot rice, as its name implies, is a special food cooked with clay pot rice. Compared with the traditional classic claypot rice, claypot rice all over the world is in line with local tastes to meet the dietary needs of local people. So what kinds of clay pot rice are there?
What kinds of clay pot rice are there? 1 1, pork loin clay pot rice.
2, shrimp nest egg clay pot rice
3. Salted fish and bacon clay pot rice
4. Pork and egg clay pot rice
5. Roasted duck leg clay pot rice
6.water snake clay pot rice
7, loach clay pot rice
8. Beef Roast Duck Clay Pot Rice
9. Pork ribs and raw sausage clay pot rice
10, preserved duck clay pot rice
1 1, dried fish clay pot rice
12, stewed duck wings and kidney with clay pot rice
13, black-bone chicken clay pot rice
14, clay pot rice with bacon and fish balls
15, bacon and olive horn clay pot rice
16, crab clay pot rice
17, clay fish with clay pot rice
18, Monopterus albus clay pot rice
19, sliced pork heart with straw mushroom and clay pot rice
20. Baked pork belly rice with salt
2 1, mushroom sausage chicken clay pot rice
22. Clay Pot Rice with Fish Sauce
23. Tang Lishi clay pot rice
24, slippery chicken clay pot rice
25, salted duck olive horn clay pot rice
26. Lamb root meat clay pot rice
27. Chicken offal clay pot rice
28, quail clay pot rice
29, dried sausage fish clay pot rice
30. Pork liver clay pot rice with sliced mushrooms and pork.
3 1, pigeon clay pot rice
32. Barbecued rice
33. Monopterus albus and chicken kidney clay pot rice
34, pig mixed clay pot rice
35. Pork liver clay pot rice
36. Pickled mustard, olive horn and beef tenderloin clay pot rice
37. Sanla Clay Pot Rice
38.frog clay pot rice
39. Salted fish and pork clay pot rice
40. Chicken leg and duck clay pot rice
4 1, loach, chicken, olive horn clay pot rice
42. Salted fish and olive horn clay pot rice
43. Beef clay pot rice
44, sausage pig raw sausage clay pot rice
45. Beef Ball Clay Pot Rice
46, lobster sauce ribs clay pot rice
What kinds of clay pot rice are there? 2. Classification of clay pot rice
Traditional clay pot rice mainly includes lobster sauce and ribs rice, laba rice, slippery chicken rice, eel rice, frog rice and salted fish and fragrant meat rice. The authentic rice should be fragrant with silk seedlings, which is firm, delicate and crystal clear, with good taste and strong taste, 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 cooking for 67-70 years, open the lid, add the fragrant raw ribs, pour sesame oil into the sauce along the edge of the pot, and simmer until the rice is full of water. Cover with shallots and spread with green rape. If it is an eel or a frog, the time can be shorter. If beef is long, it should be noted that food should be considered. This is the heat.
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.
Claypot rice includes bacon-flavored claypot rice, mushroom slippery chicken claypot rice, lobster sauce ribs claypot rice, pork liver, roast duck, boiled chicken claypot rice and so on.
Clay pot rice, also known as clay pot rice, is a famous dish in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine.
Usually, lard is brushed in the pot first, then the washed rice is put into the pot, and the water is measured and covered. When the rice is seven-cooked, add the ingredients and 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.
The historical origin of clay pot rice can be traced back to the Central Plains more than 2,000 years ago. According to the Book of Rites and other books, the eight treasures of the Zhou Dynasty were the same as the clay pot rice, but the raw material was yellow rice, so it was very valuable at that time. According to Wei Juyuan's "Recipe", it was called "Royal Empress Dowager Rice" in the Tang Dynasty, which was made of egg fat (eggs) and wrapped in rice noodles, thus having more flavor.
What kinds of clay pot rice are there? Three kinds of casserole rice.
First, sausage clay pot rice
After absorbing the essence of bacon, white rice contains the thick salty taste of juice, which is fat but not greasy, mild and refreshing. After taking it, it is warm and refreshing. Choose fat and thin bacon, the aroma is more intense. Bacon is rich in phosphorus, potassium and sodium, and also contains human fat, protein, carbohydrates and other elements, which has the functions of invigorating spleen, stimulating appetite, dispelling cold and helping digestion. Rice has the functions of invigorating qi and spleen, stimulating appetite, invigorating kidney, strengthening will, harmonizing five internal organs, dredging blood vessels, improving hearing and eyesight, relieving boredom and quenching thirst, and treating diarrhea.
Second, mushroom slippery chicken casserole rice
Mushroom chicken casserole rice, rice is specially made of Thai fragrant rice, with moderate hardness, smooth chicken, Pleurotus eryngii and special seasoning, and cooked in a professional customized casserole. Chicken breast has the effects of warming the middle warmer, nourishing blood, solidifying essence, tonifying kidney and marrow, nourishing yin and nourishing blood, and improving intelligence. Pleurotus ostreatus contains rich and colorful protein and a variety of essential nutrients for human body, among which the content of protein is mostly above 30%, which is higher than that of ordinary vegetables, fruits and fresh fruits.
Three, water lobster sauce ribs clay pot rice
Braised pork ribs with black bean sauce are suitable for all people with deficiency of both qi and blood, people with high fever, those who have recovered from a long illness, women who have given birth to children, the elderly and infants with weakened digestion, and are cooked into porridge for conditioning. People with diabetes are not suitable for eating more. Suitable for patients with deficiency of both qi and blood and deficiency of kidney yin; Use with caution those with cold, dampness and phlegm stasis; Obesity and hyperglycemia are not suitable for eating more.
In addition to the above three kinds of casserole rice, there are many kinds of casserole rice in Guangzhou, such as beef liver casserole rice, boiled chicken casserole rice, beef slippery egg casserole rice, idle fish sausage casserole rice, chicken ball casserole rice, raw fish casserole rice, salted egg pork lean meat casserole rice, chicken feet casserole rice and so on.
Cooking skills of clay pot rice
Clay pot rice is golden in color, dry, fragrant and crisp, with a long taste and endless aftertaste, which 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.
The materials used in clay pot rice are flexible and varied, which varies from place to place. Pay attention to the temperature when cooking clay pot rice, because the rice is different in origin, old and new, and has different water absorption. Different kinds of meat have different degrees of preheating. If you want to cook these materials in the same pot and keep the nutrition and original flavor to the maximum extent, it is necessary to identify the texture of various materials and strictly control the heat, so that the heat is just right.