Heart-warming Claypot Rice with Sausage
by jijiqucho (From Sina Weibo.)
Favorite
Difficulty
Easy
Time
15m
Serving
3
The weather forecast indicated that the temperature began to warm up. It was about noon, but there was a light rain. The wet and dull weather did not make people wet, but it affected the mood of street people.
I don’t like to take the rain out on the day, boil water, soak a cup of Pu'er, and pack up a few frequently read books that I bought online a few days ago. Even if the inside is outlined, the appearance of the book must be tidy. I brought a few pots of flowers and plants back, and watched my mother change various flowers from the balcony and arrange them in a jar. Suddenly a snail broke into the line of sight, with a soft body and sharp tentacles, tilted his head and looked east and west. It was so leisurely. I was really afraid of disturbing it, so my mother picked up a shovel and planned to remove it. Put it to death, I said, keep it. When the kid comes back, let him observe it. After talking, I suddenly forgot that there is still a pot of cooking in the kitchen. The kid clamored for the sausage claypot rice to be eaten at night before going out. The fire came up, but the snail no longer knew where it was going.
Today I will introduce to you a claypot rice, why it is claypot rice, because my baby just received a good pot, it must be displayed.
Claypot rice, as the name suggests, is rice cooked in a small claypot, which is a specialty food from the Guangdong region. Usually put the washed rice into a pot, measure the amount of water and cover it, add the ingredients when the rice is cooked to seven maturity, and then switch to a slow-fire cooker to cook. The cooked rice is also more fragrant, leaving the fragrance between the teeth, and the aftertaste is endless. In addition to the ingredients in the pot, the most important thing in claypot rice is the crispy rice, which has a long taste.
To make a claypot rice, the first thing you need is a good pot. This pot must be made of earthenware. It not only has good heat preservation, but also heats evenly to preserve the nutrients of the food. The food cooked in this way is especially sweet and fragrant. It must be cooked. It is necessary to be gentle and slow, not rushing or impatient, and don't "get angry".
The second is to choose silk rice, because this rice oil is moist and crystal clear, the rice is slender, moderately flexible, and the rice has a rich flavor. Finally, there is the sauce, which is the fragrance magician of claypot rice, and also the soul. However, those who like to eat the bottom of the claypot rice can add some oil along the side of the pot after adding the sausage and bacon, and cook it with a low fire, so that when it is done, a crispy fragrant layer will form at the bottom. Rice crackers
I don’t like to take the rain out on the day, boil water, soak a cup of Pu'er, and pack up a few frequently read books that I bought online a few days ago. Even if the inside is outlined, the appearance of the book must be tidy. I brought a few pots of flowers and plants back, and watched my mother change various flowers from the balcony and arrange them in a jar. Suddenly a snail broke into the line of sight, with a soft body and sharp tentacles, tilted his head and looked east and west. It was so leisurely. I was really afraid of disturbing it, so my mother picked up a shovel and planned to remove it. Put it to death, I said, keep it. When the kid comes back, let him observe it. After talking, I suddenly forgot that there is still a pot of cooking in the kitchen. The kid clamored for the sausage claypot rice to be eaten at night before going out. The fire came up, but the snail no longer knew where it was going.
Today I will introduce to you a claypot rice, why it is claypot rice, because my baby just received a good pot, it must be displayed.
Claypot rice, as the name suggests, is rice cooked in a small claypot, which is a specialty food from the Guangdong region. Usually put the washed rice into a pot, measure the amount of water and cover it, add the ingredients when the rice is cooked to seven maturity, and then switch to a slow-fire cooker to cook. The cooked rice is also more fragrant, leaving the fragrance between the teeth, and the aftertaste is endless. In addition to the ingredients in the pot, the most important thing in claypot rice is the crispy rice, which has a long taste.
To make a claypot rice, the first thing you need is a good pot. This pot must be made of earthenware. It not only has good heat preservation, but also heats evenly to preserve the nutrients of the food. The food cooked in this way is especially sweet and fragrant. It must be cooked. It is necessary to be gentle and slow, not rushing or impatient, and don't "get angry".
The second is to choose silk rice, because this rice oil is moist and crystal clear, the rice is slender, moderately flexible, and the rice has a rich flavor. Finally, there is the sauce, which is the fragrance magician of claypot rice, and also the soul. However, those who like to eat the bottom of the claypot rice can add some oil along the side of the pot after adding the sausage and bacon, and cook it with a low fire, so that when it is done, a crispy fragrant layer will form at the bottom. Rice crackers
