What kinds of clay pot rice are there all over the country ~ ~ I want to know all kinds, such as bacon and ribs.

Clay pot rice

Clay pot rice is a special flavor of Hong Kong and Taiwan. Authentic clay pot rice should be washed first and then soaked for a while until the rice heart is soaked. Add oil and ginger onion, and the cooking process should be controlled. If the fire is too big, the water in the pot will easily overflow, taking away the oil floating on the water, and the cooked rice will not have a smooth taste. The ingredients are added in time according to their heat and fire resistance, and then cooked together until they are fully cooked. It is very important to master the cooking temperature of clay pot rice, and it is not appropriate to cook adequately or excessively. The ingredients of clay pot rice are varied and eclectic, usually beef, slippery chicken, ribs, bacon, eel, frog and so on. In recent years, restaurants have not only inherited this tradition, but also come up with many creative new combinations. However, Jia Jiawang adopts patented technology and equipment, microcomputer intelligent program-controlled operation, and foolishly operates according to the equipment manual, simplifying and programming the complex production process.

Old customers often want an "egg nest". Before going on stage, I beat a raw egg on the rice noodle with a clay pot and cooked the protein by the heat of rice. The egg yolk trembled with the egg white, and the diners poked and stirred it with chopsticks. The golden liquid blends with the rice grains, which is very attractive!

Clay pot rice is a great invention of Guangdong people, and it also has positive reference significance for us lazy people. Authentic clay pot rice must be cooked with a tile palm. Watching fire is a complicated job, and it is definitely not suitable for lazy people. Fortunately, there is a rice cooker, which can make do with it.

Cooking clay pot rice is very simple. Bacon, slippery chicken, ribs, pork liver and beef can all be used in the pot. Personally, I prefer double spelling, such as bacon sausage, beef slippery chicken, double-flavored ribs and so on. Recently, I ate clay pot rice in the pear garden, which was also sausage and bacon. With fresh tape, it tasted by going up one flight of stairs. But if I do it at home, it will be very troublesome. Clay pot rice is convenient, superior to rice and efficient. Wash the rice and boil it in water. After pressing the switch of the rice cooker, the ingredients will be processed. If it's bacon sausage, slice it. Remember not to be too lazy to cut into pieces, otherwise the taste will be greatly reduced. If it is ribs, slippery chicken and the like, it should be marinated with seasoning, and the ribs can be marinated with lobster sauce and onion and garlic paste; After the slippery chicken is marinated a little, you can shred the soaked mushrooms and mix them together, so the taste will not be so monotonous. If you are in a hurry, there are stalls selling delicious cut meat in the market. Buying three or four yuan for a meal is enough.

When the materials are ready, you can do other things, watch discs and listen to CDs, thinking that it's almost time, and run to the kitchen to have a look. My rice cooker has time indication. After cooking for more than ten minutes, just put down the ingredients. There is also a standard that rice soup can be put in when it is dry. Of course, different ingredients and different portions take different time. My mother said, "Salted fish and bacon are cooked at the sight of fire." It can be seen that if you make dried rice, four or five minutes is enough. I like coriander and onion. If I have them, I will chop them up at the last minute to make fairy flowers, then cover them and wait for a minute or two. In fact, the selection of materials is ever-changing, which is often caused by my own will. Slippery chicken can be served with sliced red dates and Ningxia wolfberry; When cooking beef rice, it is not bad to beat an egg when the beef is almost cooked and turn it into a beef nest egg. When cooking, add clear soup, or make rice with salted shrimp sauce like "Yayuan". You can get high marks just for your creativity.

Clay pot rice is delicious, and one thing is indispensable, that is soy sauce. Soy sauce is poured on the last rice noodle, which is enough to drive a pot of umami. However, casual soy sauce is too salty I will cook some pepper ring soy sauce in advance when I have time, add some water, sugar and a little oil to the soy sauce, and cook it with pepper rings. Pour the prepared soy sauce into the oil pan and put it in the refrigerator for later use. It is said that there is Chili sauce in the supermarket. I haven't tried. I wonder if it tastes good when cooked.

After talking for a long time, I almost forgot to take the food. I think boiled vegetables are suitable for clay pot rice. One is strong and the other is weak, and the tastes can match. It doesn't take much time to wash and burn Chinese cabbage, lettuce and kale. This meal doesn't have to be fried, it's rich enough with meat and vegetables.

/2005-08-04/l0019003 _133714.html The whole strategy of homemade bacon clay pot rice (flow chart)

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Practice: 1. Soak mushrooms in soft slices, slice sausages, wash chicken and cut into pieces, and marinate with onion ginger, soy sauce, a little oyster sauce, pepper and cooking wine for later use.

2. After washing the rice, add a little oil, and then cook it on the stove as usual. When the rice is cooked, turn to low heat for stewing.

3. Put the mushrooms, sausages and chicken into the pot, simmer for 6-7 minutes, and sprinkle with chopped green onion.

The production of "clay pot rice" is actually not complicated. Mainly divided into two parts: boiling and boiling. "pot

The rice that is "in the rice" is actually "stewed rice", which is to wash the rice, put it in a pot, then mix it with water and cover it.

Cover the pot, then get angry and stew the rice directly. The dishes in "clay pot rice" are mostly cooked dishes, and of course there are also stir-fried dishes. "Clay pot rice

"The specific method is as follows:

Wash 100 ~ 150g rice, put the rice in a clay pot, and then add water. Flooding Mi Yue 2

~2? 5 cm deep, depending on the hardness of the rice. Cover it? Leave the pot cover on the fire and put the clay pot in the clay pot.

Furnace? A stove with several fire holes is specially used for cooking cabbage or clay pot rice, and the rice is collected when it is cooked.

Water.

At the same time, the wok is on fire, and the vegetables used for "clay pot rice" are fried or boiled until 1989 is mature, and then poured into the wok.

On the clay pot rice, the dish on each meal is about150 ~ 200g, and then cover it to make it the same as rice.

Stew rice together, and then serve.

Because "clay pot rice" belongs to the same cooking, customers usually don't want another dish when they order "clay pot rice". for

Here, the restaurant serving "clay pot rice" can provide customers with a dish of side dishes and a bowl of soup for free.

Taking 1 "Clay Pot Rice" as an example, this paper introduces the production of several Sichuan-style "Clay Pot Rice". Because "clay pot rice"

The recipes for lunch are the same, so only the recipes for food are introduced.

Roasted chicken with mushrooms

Ingredients: 75g chicken, mushroom 100g, 3g ginger rice, 20g garlic cloves, refined salt, pepper, cooking wine and essence.

Fine, fresh soup, refined oil, right amount.

Method:

1. Dice chicken; Dice mushrooms; Wash garlic cloves.

2. Put the wok on the fire, add refined oil and heat it. Stir-fry ginger rice and garlic cloves first, then add diced chicken and mushrooms.

Stir-fry, add cooking wine, add fresh soup, add refined salt and pepper, cook until chicken and mushrooms are cooked, and add essence.

Ok, pour the rice into the pot, cover it and stew it with rice.

Note: the chicken in the dish can also be replaced with pork.

Lv bamboo shoots barbecue

Ingredients: Pork belly 75g green bamboo shoots 100g ginger slices 5g onion knot 20g Pixian watercress 15g salt.

Pepper, cooking wine, soy sauce, sugar, monosodium glutamate, fresh soup, refined oil.

Method:

1. Wash the pork belly and cut it into small pieces; Peel the green bamboo shoots and cut them into hob blocks; Pixian watercress is finely cut.

2. Put the wok on the fire, add refined oil and heat it. First, stir-fry the ginger slices and shallots, then take them out and put them in immediately.

Stir-fry pork belly until the pork belly spits oil, add Pixian watercress and stir-fry until red, cook wine, and add salt and pepper.

, soy sauce, sugar, add fresh soup, cook until the pork belly is just cooked, add green bamboo shoots, and continue to cook until the pork belly is soft and the green bamboo shoots are broken.

Add monosodium glutamate, pour it into the rice in the pot, cover it, and stew with the rice.

[Note] Pork belly in the dish can be replaced with ribs; If you don't eat spicy food, you can remove Pixian watercress from the seasoning.

Mung bean bacon

Ingredients: 75g bacon, tender soybean 100g, 3g refined salt, pepper, cooking wine, monosodium glutamate and fresh soup.

Appropriate refined oil

Method:

1. peeled bacon, washed and diced; Wash the tender soybeans.

2. Set fire to the wok, add refined oil to heat it, add ginger and rice to stir fry, then add diced bacon and stir fry until the diced bacon spits oil.

When cooking, add cooking wine and fresh soup until the diced bacon is almost cooked, add tender soybeans, salt and pepper, and continue cooking.

After the diced bacon is cooked, cut off the tender soybeans, add monosodium glutamate, pour it into the rice in the pot, cover it, and mix the dishes with

Stew the rice together and serve it.

【 Note 】 Bacon in dishes can be changed to sausage, ham, salted duck, etc.

Cowpea minced meat

Ingredients: soaked cowpea 100g pickled pepper 5g soaked ginger 5g salt, pepper, cooking wine,

Monosodium glutamate, starch, refined oil.

Method:

1. Chop the pork into minced meat, add a little salt and water starch and grab it evenly; Soak cowpea until soft and cut into thin slices; Pickled peppers, soaked ginger and chopped.

2. Put the wok on the fire and add refined oil to heat it. Add pickled pepper and ginger first, stir well, then add minced meat and stir well.

Spread out, cook wine, add pepper, soak cowpea and stir well, add monosodium glutamate, and pour it into the rice in the pot.

Cover the pot and stew until the rice is cooked.

Pea with sauerkraut

Ingredients: 50 grams of pickled cabbage, 0/50 grams of tender peas/kloc-,salt, pepper, monosodium glutamate, fresh soup and refined oil.

Method:

1. Pickled sauerkraut is soaked and cut into pieces; Wash tender peas.

2. Set fire to the wok, add refined oil and heat it. First soak the sauerkraut and stir fry, then add the tender peas and add the fresh ones.

Soup, add a little salt and pepper, cook until tender peas are cut, add monosodium glutamate and pour into the rice in the pot.

Cover and stew with rice.

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Microwave home-cooked dish sausage clay pot rice

Usually I eat alone and don't bother to cook. Just take a bite of clay pot rice in the microwave. There is no delicious meat in the refrigerator today, only a little sausage and bacon are left. Just make do with a delicious clay pot rice and fill your stomach. By the way, give a reference to lazy people at work.

Materials:

1 cup of white rice (about two bowls of rice), moderate amount of bacon and clay pot rice.

Exercise:

1. Soak the bacon in water first, and then drain the water to prevent the bacon from drying too dry by microwave heating.

2. Wash the rice and add some water, which is probably a little more than ordinary rice cookers.

In order to prevent rice and water from overflowing, put a plate at the bottom of the pot, tilt the lid slightly, and heat it for 6 minutes on high fire.

4. Cover and heat for 5 minutes on medium heat.

5. Take it out, add bacon, and then put it in the microwave oven and heat it for 2 minutes on medium heat.

Remarks:

1, the earthen pot can be replaced by a microwave cooker, which will only increase the interest of the food here.

2. The following microwave heating time is calculated by a microwave oven with a power of 800 watts. If the power is low, the time should be increased appropriately.

3. The amount of rice soup depends on the water intake of rice. The heating time of the recipe is for reference only. Generally speaking, rice should be cooked until it is ripe in 1989 before adding meat. If the rice is still mushy, the heating time should be appropriately extended. If the rice is dry, you can also pour some boiling water on the surface and then change it back to soft; If you add juicy meat, such as ribs, chicken, sliced meat, etc. You can put less rice soup because gravy will penetrate into the rice and too much rice soup will make the rice thin and soft. As long as you try a few more times, you will find out the right cooking time and the weight of rice washing water.

Pork clay pot rice

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Ingredients: 30g pork, 20g mushroom, 20g Flammulina velutipes, 20g Agaricus bisporus and 20g onion;

Ingredients: 1 garlic, half bowl of rice, 1/2 teaspoons of olive oil, 300ml of water;

Seasoning: salt 1/4 tsp, kelp soy sauce 1 tsp;

Exercise:

1: Cut the lean pork in the pig's front leg and soak the mushrooms in water. Shredding onion, washing Flammulina velutipes and Agaricus bisporus, and draining;

2: Add 1/2 teaspoons of olive oil and garlic paste to the front leg of lean pork, stir fry until fragrant, then add seasoning and water, turn to high fire and boil, then add mushrooms, and cook the meat with low fire;

3: Add onion, Flammulina velutipes and Agaricus bisporus, cook for seasoning, and then mix with white rice to eat;

Tip: The combination of long-fiber mushrooms and meat tastes excellent, and it can also clear the stomach and reduce the burden on the intestines.

Beef fillet clay pot rice

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I bought a box of beef in oyster sauce in the supermarket and tried to cook beef tenderloin clay pot rice, which was very successful, so I introduced this method of clay pot rice I saw on the Internet to everyone and it was easy to get started:)

Specific practices are as follows:

1. Grease the bottom of the casserole and add the washed rice. The ratio of rice to water is 1: 1.5.

2. put the casserole on the stove and use a big fire. In less than ten minutes, the rice began to collect water. The specific performance is that the small bubbles on the rice are one after another.

3. At this time, quickly put in the prepared side dishes such as beef tenderloin. Put the beef tenderloin first, be careful not to overlap, and then put other side dishes, and spread them out as far as possible. I put celery, carrots, shredded potatoes and an egg as side dishes, all of which I like to eat, and the color is also very beautiful.

4. At this time, turn the stove to medium and small fire, and turn off the fire for about 3 or 4 minutes.

5. Then let the rice stew for 15 minutes. Don't peek and smell it, otherwise the rice will not be cooked, and all previous efforts will be in vain.

Ok, wait patiently for 15 minutes, and the delicious beef fillet clay pot rice will be ready. At this time, you can add some seasonings according to your own preferences. I added soy sauce and sesame oil to bibimbap. Wow, it doesn't smell good!

Taishan Monopterus albus Clay Pot Rice: Using Monopterus albus to make soup seems to waste its fresh meat, so chefs often make a fuss about rice and vegetables. Boil Taishan specialty eel with water, remove bones and meat, shred, mix with special seasoning, and put it on fragrant rice. The delicious rice is boiled with boiled eel, and the smell of fish permeates it. Finally, it only takes 10 minutes to cook delicious eel rice.

The secret of delicious taste: According to reports, rice must be fine, slender, tough and non-sticky to eat clearly.

Scallop and cabbage rice: Wash the shrimps, stir-fry them, put scallops and vegetables on the rice and cook them together, then add different seasonings and cook for a while, and continue to cook until cooked. The smell of the house is very fragrant, the meat is very smooth and tender, the rice is very dry and tough, the vegetables and fruits are very refreshing, and the dried onions are also very fragrant ... I prefer this clay pot rice because it is lighter and more refreshing. Of course, don't forget to try the rice coke buckled at the bottom of the pot, which is crispy and oily.

The secret of delicious food: Yao Zhu, shrimp, fresh fruits and vegetables and secret seasonings. This kind of clay pot rice tastes more fragrant because of the addition of yaozhu, and you can get high marks just for your creativity.

Traditional meat is delicious with rice.

According to the person in charge of "Xianlongwan Restaurant" in Chigang, the pot is a kind of ceramic vessel, which is characterized by slow heat transfer performance, so it has strong heat preservation performance, which can better preserve the nutritional components of food and is particularly fragrant. Therefore, it has been widely used for thousands of years and played an important role in the development of clay pot rice.

Mushroom chicken clay pot rice: This kind of rice is made of the best shredded Miao rice and several other selected rice. The grain is even and shiny, and the hardness is moderate. It is cooked in a special casserole with local tender chicken and mushrooms and special condiments. Before the lid is opened, you can smell the fragrance, which makes your mouth water. After serving, open the lid, and a fragrance rises with the aerosol, which makes people feel appetizing.

The secret of good taste: people who know how to eat often want an "egg nest" Before serving, beat a raw egg on the clay pot rice and cook the protein half-cooked with the heat of the rice. Egg yolk quivered with egg white. Rinse with chopsticks and stir. The golden liquid blends with the rice grains, which is very attractive!

Duck-cured clay pot rice: Duck is very fragrant, and it is covered with enough materials, so people can't see the true face of rice. Bacon usually includes sausages, bacon, preserved chicken, preserved duck and so on. Take an appropriate amount of each, put it into the cooked clay pot rice, and add a spoonful of soy sauce when serving. It is really convenient and delicious to eat. The fat and thin bacon tastes particularly good, the cured duck has no taste at all, and the finger sucking is not finished.

The secret of delicious taste: don't open the lid in a hurry after the clay pot rice is served. It takes a few minutes to open the lid, so stir it well before eating. Rice will be more fragrant and less sticky.

Personalized material selection highlights creativity

In Guangzhou, bacon and salty clay pot rice is the most common clay pot rice. In order to attract different diners, some restaurants add their own personality and creativity, choose more different ingredients and make new clay pot rice. Four Treasures of the Study dried fish clay pot rice, Macau salted fish ribs rice and other clay pot rice introduced by celebrity restaurants are all new practices personalized by chefs.

The chef here said that it is very important to choose rice for making clay pot rice, and it is best to choose slimming rice for late rice, because slimming rice can better absorb the aroma of stuffing and oil, and make the clay pot rice give off a unique rice fragrance.

Four Treasures of the Study Dried Fish Clay Pot Rice: The chef chose four kinds of dried fish: dried fish, dried shark, dried mussel and dried fish eggs, and added a little bacon. After the smell of dried fish is combined with the smell of bacon, the smell of bacon is more prominent in clay pot rice. As soon as the lid is opened, the unique rice fragrance wafts from a distance, which can be said to be "never seen"

The most special thing about this kind of clay pot rice is that you can taste four kinds of dried fish with different tastes and smells. Dried fish is soft and smooth and has an oily smell. The dried meat of sour shark is solid and has a special fish flavor; Horse hippo little chef eats it.

It is sweet and fragrant, while dried mussels are more elastic. The combination of these four materials makes diners feel fresh when they taste every meal.

Ma You salted fish ribs rice in Macau: It is understood that this kind of clay pot rice uses authentic raw and dried salted fish, which has a light taste and a plum flavor. The taste of salted fish is not too strong, and it can be combined with the meat taste of ribs. Its taste can just penetrate into ribs and rice, and even the bones of ribs can taste a particularly salty taste.

The practice of clay pot rice

Materials:

A clay pot, a certain amount of rice (enough to eat), and your own meat (this time, you use preserved duck and sausage, which can be matched according to your own preferences! ), an egg and a little shredded ginger.

Exercise:

1, put a thin layer of oil on the bottom of the casserole, (I like to wipe it with plain oil and ginger slices-it won't touch the bottom! ) Taomi. The ratio of rice to water: 1: 1.5 (This ratio is very important. Too much is too bad to eat, and it is impossible to eat it raw! ) Put the rice and water into a casserole and bring it to a boil over high fire.

2, about ten minutes, the rice began to collect water. You can see holes in the surface.

At this time, put the meat and shredded ginger in! Hurry up!

3. After the meat and shredded ginger are put away, cover them and cook on low heat for 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!

At this time, knock an egg in and cook it with steam in the pot, just like frying it on one side, which is not bad at all than eating it out!

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Yaozhu sparerib clay pot rice

Materials:

240g of rice, shredded ginger 1 tablespoon.

beefsteak

240g oil 1 tablespoon.

Dried mushrooms (picked in winter)

Five onions and three trees.

Clear water 3 0 0 ml

Marinade:

1 /2 tbsp oyster sauce 1 teaspoon.

Raw flour 1 teaspoon wine 1/2 teaspoons

Sugar 1/4 tsp oil 2 tbsp.

Seasoning:

6 0 ml crude oil, 2 tablespoons soy sauce.

2 tablespoons sugar and 2 teaspoons sesame oil.

Exercise:

Soak Yaozhu in clear water and tear it while it is young.

Soak mushrooms, cut into small pieces, wash onions and dice.

Cut the steak into small pieces, add ginger and marinade and mix well.

Mix the seasonings evenly and cook until the sugar dissolves.

Wash the rice, put it in oil and mix well, put it in a clay pot and add water to boil, then add mushrooms, scallops and pork chops and cook until the water is dry, then simmer on low heat until the pork chops are cooked, sprinkle with chopped green onion and mix well, and serve.

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Western style clay pot rice

Rice: cooked

Add soy sauce and salt to chicken and soak for several hours.

Vegetables: carrots, celery (the color will look better after this, and other things can be added)

Take a tin foil baking tray for baking cakes, put a little oil on it, pour in cooked rice, spread the vegetables evenly, put chicken pieces on it, and preferably cover the vegetables, so that the vegetables will taste better. It is best to sprinkle some soy sauce casually, seal the baking tray with tin foil and put it in the oven at 500-550(250? ), 30 minutes.

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Fried duck rice with bacon sauce

Ingredients: 5 pieces of cured duck, 2 sausages, 1 bowl of rice.

Practice: 1. Heat a little oil in a clay pot, add rice and 2 bowls of water, and simmer for 5 minutes until the water is dry. 2. Pour off the excess water, then put in the bacon cover and simmer for 7 minutes. 3, 3 minutes, the aroma is more intense, and the rice tastes more fragrant.

Tips: 1. Wash the bacon slightly with warm water first, because bacon is air-dried food, which can wash off the dust and "beneficial taste" on the bacon. 2. Burn the clay pot in advance, add a small amount of oil, so that the rice grains are stained with oil, which is not easy to absorb water, so that the rice will be particularly soft. 3. If you want to have the effect of cooking rice, you can switch to a rice cooker with even firepower when collecting water, so that rice will burn more easily.

Braised ribs and clay pot rice

The basic method is to add water to rice and put it in a casserole. When the water is almost dry, add meat and vegetables, turn off the fire for about 5 minutes, and stew for 15 minutes. It's simple. Of course, if you want to be more perfect, you can add a little oil to the casserole first, then put the rice and mix well; The meat can be marinated with seasoning first, or it can be fried in another pot until it is 70% cooked, and the juice and meat are poured into rice to continue stewing; Vegetables can be blanched with boiling water first; You can also beat an egg on paella and stew it together. In short, try to be delicious.

Today's ribs are marinated with cooking wine and fermented soybean, and then boiled spinach is added (there are no mushrooms at home, which is a real failure). Serve them a cup of fragrant grapefruit honey black tea after dinner. It's beautiful. It fully proves that I can't just make cakes, hehe.

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