Among many dishes of clay pot rice, preserved clay pot rice is very popular because of its unique flavor and mouth-watering taste. This classic Cantonese dish combines the essence of bacon, rice and sauce, bringing you a feast of taste buds.
Bacon has a strong smell.
The soul of bacon clay pot rice is bacon. Bacon, sausage and sausage are cured and dried by traditional techniques, giving off a rich aroma and injecting intoxicating smoky flavor into dishes. The perfect combination of bacon's salty taste and sausage's slightly spicy taste brings rich taste experience.
Glutinous rice is moderately soft and hard.
High quality rice is the cornerstone of clay pot rice. Carefully selected glutinous rice is full of grains, and cooked with bacon in a clay pot, which absorbs the aroma of bacon and the delicious sauce. The cooked rice is soft and sticky, and every bite makes people feel fragrant.
The freshness of the sauce adds flavor and fragrance.
The rich sauce is the finishing touch of bacon clay pot rice. Based on soy sauce, soy sauce and oyster sauce, it is cooked with mushrooms, onions, ginger and garlic, showing a strong salty and sweet taste. The sauce is poured on the clay pot rice and penetrates into the rice grains and bacon, which instantly outlines an intoxicating feast of taste buds.
The aroma is burnt and the aftertaste is endless.
The bacon-flavored clay pot rice cooked at high temperature forms a golden crispy skin at the bottom of the pot. This layer of crispy rice is in sharp contrast with the soft glutinous rice, bringing a rich taste experience. Every bite of crispy rice is wrapped in the essence of bacon and sauce, which makes people admire its delicious taste.
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Choose the best bacon, and it tastes better.
The ratio of rice to bacon should be controlled at around 1: 1.
The salinity of the sauce is adjusted according to personal taste.
Pay attention to the heat when cooking, so as not to burn.
Stir well before eating, so that every bite of rice is soaked with the smell of bacon and sauce.