Claypot Rice with Pork Ribs in Black Bean Sauce
by Easy to cook
Favorite
Difficulty
Hard
Time
30m
Serving
2
Not long ago, I made a pot of three-pin Lami Claypot Rice and couldn’t help but share it with my friends. It caused a lot of commotion. The foodies asked to give it a try. The sisters even more rudely said that the next meeting Just eat the claypot rice that I made. Since everyone loves clay pot rice so much, Shi Shang plans to make a series of classic Cantonese clay pot rice to share with friends, so that the visiting friends will have something to return.
Claypot rice is a classic specialty in Guangdong. When you go to a restaurant, you must have patience if you want to eat claypot rice, because its characteristic is to make it to order. It often takes 30 minutes to taste the fragrant after ordering. When the steam is hot, the squeaky claypot rice is brought to the table, and the moment the lid is opened, the aroma of rice mixed with the aroma of various dishes fills the entire space, and the irritability of waiting has long been forgotten. At this point, quickly pick up the chopsticks and spoon, mix the rice first, and then see if there is a perfect browned rice crust at the bottom of the pot. This situation must be familiar to friends who often eat claypot rice.
Making claypot rice at home, the whole process is compact and comfortable. The side dishes can be cleaned and cut during the process of soaking the rice. When cooking the rice, pay attention to the heat in front of the stove. Cooked. When the food is out of the pot, you can wash less dishes, so you can enjoy the deliciousness easily.
This time I continued to choose the chicken peck rice as the main ingredient. His rice tasted moderately hard, and the claypot rice made was full of rice, tasted carefully, and the more chewed it became, the more fragrant it became. "
Claypot rice is a classic specialty in Guangdong. When you go to a restaurant, you must have patience if you want to eat claypot rice, because its characteristic is to make it to order. It often takes 30 minutes to taste the fragrant after ordering. When the steam is hot, the squeaky claypot rice is brought to the table, and the moment the lid is opened, the aroma of rice mixed with the aroma of various dishes fills the entire space, and the irritability of waiting has long been forgotten. At this point, quickly pick up the chopsticks and spoon, mix the rice first, and then see if there is a perfect browned rice crust at the bottom of the pot. This situation must be familiar to friends who often eat claypot rice.
Making claypot rice at home, the whole process is compact and comfortable. The side dishes can be cleaned and cut during the process of soaking the rice. When cooking the rice, pay attention to the heat in front of the stove. Cooked. When the food is out of the pot, you can wash less dishes, so you can enjoy the deliciousness easily.
This time I continued to choose the chicken peck rice as the main ingredient. His rice tasted moderately hard, and the claypot rice made was full of rice, tasted carefully, and the more chewed it became, the more fragrant it became. "
