Lame Claypot Rice
by Scarlett
Favorite
Difficulty
Normal
Time
30m
Serving
2
Speaking of Guangdong’s specialty snacks-claypot rice, many people know that "Claypot rice" refers to rice cooked in a small casserole. It is everywhere on the streets of Guangzhou, and it can be smelled from far away. To its fragrance. Its preparation is simple and convenient. Although the portion is not large, it can be eaten with meat, and the rice also has a meaty flavor. The special rice flavor brought out by the clay pot makes people's appetite greatly increased. There are many varieties of claypot rice, such as cured meat, eel rice, chicken with mushrooms, pork ribs in black bean sauce, and white sliced chicken. . . There is always one you like.
The key to cooking claypot rice is to choose rice. It is best to choose the slimming rice of late rice. Because the slimming rice has good water absorption, it can also absorb the aroma of fillings and oil, so that the cooked claypot rice emits a unique rice fragrance. And there just happened to have the lavender sent by a friend at home, so let’s use it for a lavender claypot rice. The cooking process of Claypot Rice is divided into three stages: high heat to boil quickly, medium heat to add dry vegetables, and simmering rice. First wash the fine rice fragrant rice and boil it on high heat; then harvest the juice into a honeycomb shape over a medium heat. At this time, there are large gaps between the rice grains and the juice can quickly penetrate into the flavor. Quickly put the bacon and sausage on the claypot rice; Finally, the simmered rice is baked so that the slender body of the rice flower rice can absorb the essence of the fat and thin bacon material. The cooked rice is full of soup, rich in salty aroma, fat but not greasy, warm and delicious.
Quickly serve a bowl of cooked claypot rice, crystal clear, elasticity, viscosity and sweetness are just right, in addition to the strong rice fragrance, there is also a strong waxy fragrance mixed together, eat it in your mouth and mouthful Fragrant. . .
The key to cooking claypot rice is to choose rice. It is best to choose the slimming rice of late rice. Because the slimming rice has good water absorption, it can also absorb the aroma of fillings and oil, so that the cooked claypot rice emits a unique rice fragrance. And there just happened to have the lavender sent by a friend at home, so let’s use it for a lavender claypot rice. The cooking process of Claypot Rice is divided into three stages: high heat to boil quickly, medium heat to add dry vegetables, and simmering rice. First wash the fine rice fragrant rice and boil it on high heat; then harvest the juice into a honeycomb shape over a medium heat. At this time, there are large gaps between the rice grains and the juice can quickly penetrate into the flavor. Quickly put the bacon and sausage on the claypot rice; Finally, the simmered rice is baked so that the slender body of the rice flower rice can absorb the essence of the fat and thin bacon material. The cooked rice is full of soup, rich in salty aroma, fat but not greasy, warm and delicious.
Quickly serve a bowl of cooked claypot rice, crystal clear, elasticity, viscosity and sweetness are just right, in addition to the strong rice fragrance, there is also a strong waxy fragrance mixed together, eat it in your mouth and mouthful Fragrant. . .
