Claypot Rice with Pea Bacon and Multigrain
by Dusty
Favorite
Difficulty
Easy
Time
1h 30m
Serving
3
Claypot rice originated from Guangzhou, Guangdong. It uses casserole as a utensil to cook rice. In Guangdong, casserole is called casserole, so it is called claypot rice. The history of claypot rice can be traced back to the Central Plains region more than 2,000 years ago. The casserole has good heat preservation and even heating, which can preserve food nutrients and is particularly sweet. Slowly cook on a small fire, one for each person. Rice is also very particular, and silk rice is generally used, because this kind of rice oil is crystal clear and the rice is slender, which makes the cooked claypot rice emit a unique fragrance of rice. The materials used in claypot rice are flexible and diverse. The most important thing about claypot rice is the crispy rice, which is golden in color, dry and crispy, and has an endless aftertaste.
On a whim, I want to eat claypot rice, but the ingredients are not enough, no sausage, no vegetables, no casserole! Pulling down the refrigerator, I found the following ingredients: a handful of peas, a potato, half a carrot, and a small bag of bacon! Haha, it's enough to watch, do it now! Delicious claypot rice is here! To be clear, this is the home version rice cooker version, but it also cooks crispy rice crust, let's call it the home version claypot rice!
On a whim, I want to eat claypot rice, but the ingredients are not enough, no sausage, no vegetables, no casserole! Pulling down the refrigerator, I found the following ingredients: a handful of peas, a potato, half a carrot, and a small bag of bacon! Haha, it's enough to watch, do it now! Delicious claypot rice is here! To be clear, this is the home version rice cooker version, but it also cooks crispy rice crust, let's call it the home version claypot rice!
