Name: Claypot Version of Cantonese-style Cured Meat Claypot Rice
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 pieces Sausage; 10s Shiitake Mushrooms; 15 pieces Chinese cabbage; 2 pcs egg; 500g Rice; 1 tablespoon Very Fresh Soy Sauce; 1 tablespoon Steamed Fish Soy Sauce; 1 tablespoon Sprinkle; 1/2 spoon Thirteen spice powder; 1 tablespoon sesame oil; Some Shimizu

Claypot Version of Cantonese-style Cured Meat Claypot Rice

by Rare Reviews

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Claypot rice is a specialty of Guangdong, because it is simple and convenient to make. There are meat and vegetables in a pot, and the rice also has the aroma of bacon, which greatly increases the appetite. . I often cook and eat at home. You can use a wok, a soup pot, or a rice cooker. Of course, the casserole version is the best.
Claypot rice must taste good, and one thing is indispensable, that is soy sauce. The soy sauce is poured on the rice noodles at the end and penetrates down, enough to drive a pot of umami, so the ingredients in the seasoning are by no means underestimated.
In addition, when eating claypot rice, the last thing you can’t let go is the crispy rice. The rice with clearly visible grains is burned with a layer of golden yellow crispy rice by the smooth bottom of the clay pot. It is dry and crispy, and you can chew it slowly in your mouth. The fragrance leaves between the teeth, and the aftertaste is endless. Different from ordinary rice crusts, casserole crusts are not only crispy and have a long taste, but also concentrate the essence of the whole pot, and they are also appetizing to help digestion.
Used today, a healthy casserole with a 4.6-liter capacity, which is "dry and cold without breaking", is enough for a family of three to eat. You don't need to cook it with one person and one pot. You can eat it whenever you want, so you don’t have to find ample time.
The point is that this pot really gets hot really fast, so you must pay attention to it.

Claypot Version of Cantonese-style Cured Meat Claypot Rice

1. After the rice is cleaned, grease the bottom of the casserole, add the rice, add 1:1.5 water, the same amount of water as usual for cooking, and let it stand for more than half an hour to soak the rice.

Claypot Version of Cantonese-style Cured Meat Claypot Rice recipe

2. Prepare the other ingredients while soaking the rice. Wash the vegetables and mushrooms. Use a knife to cross the flowers. Wash and slice the sausages. The prepared tomatoes are not used.

3. After the rice is soaked, cover the pot and bring it to medium-low heat.

4. Bring a pot of water to a boil, blanch the vegetables and mushrooms and remove them for later use.

5. When the rice has bubbling holes, change the heat to a low heat, and add the cut sausage.

6. Put the shiitake mushrooms, the eggs, and finally the greens, the action is fast,

7. Cover the lid and turn off the heat. The remaining temperature of the casserole is enough to simmer the eggs.

8. While simmering, put all the ingredients in a bowl, add appropriate amount of warm water and mix thoroughly.

9. Simmer for about 10 minutes, open the lid, slowly pour the adjusted sauce along the pot wall, you can hear the sizzling sound

10. The delicious claypot rice is just fine.

11. Just mix it well out of the pot and it's ready to eat.

12. The delicious rice crust should also be dried.

Tips:
1. The rice must be soaked in water for about half an hour.
2. The ratio of water to rice is just as good as the normal cooking ratio.
3. The whole process of cooking rice in a casserole must use a medium and small fire. The casserole heats up very quickly. The rice will have bubbling holes when the water is boiled for a while. The temperature is enough to simmer the egg, so that the rice crust will not be too dark. The first time I tried it, I didn't expect it to be so fast. The fire was too big, and the time was adjusted according to my own casserole situation.
4. The side dishes can be matched freely, you can put whatever you like
5. Green vegetables can also be replaced with what you like, such as lettuce, but they must be blanched in water first.
6. The flavor-enhancing sauce does not require additional salt.