Lame Claypot Rice

Name: Lame Claypot Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Silk Miao Mi; 1.5 pieces Cantonese sausage; 50g Cantonese bacon; 1 piece Choy Sum; a little Salad oil; Some Lee Kum Kee Claypot Rice Soy Sauce

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I'm serious about learning to cook claypot rice this time! First of all, start with the earthen casserole to raise the pot, because the earthen casserole is a crypt product, you need to raise the pot first! First soak it in rice water for 3 hours; then drain it and dry it and let it dry naturally; after drying, smear a thin layer of vegetable oil on the outer wall of the pot; finally, cook a pot of porridge to block the fine gaps in the casserole! It took a day to raise the pot according to the method of the pot seller! Next, I selected the ingredients and bought the special rice for claypot rice—Simiao rice and a well-known brand of sausage and bacon. Everything is ready! "

Ingredients

Lame Claypot Rice

1. Wash the silk miao rice, I did not soak

2. Brush the earthen casserole with a layer of oil. Make sure that the outside of the casserole is dry and there is no water, otherwise it will break easily.

3. Pour the rice into the casserole, add an appropriate amount of water, generally according to the ratio of rice to water 1:1.5

4. When the rice is boiled until the water is dry, poke four or five holes with chopsticks

5. Cut the bacon in advance

6. Spread the sliced bacon on the rice

7. Cover the lid and simmer for 15 minutes, turning the casserole from time to time to make it evenly heated

8. Put the choy sum in the water to boil

9. 15 minutes later, spread the choy sum on the rice

10. I used Lee Kum Kee’s soy sauce for claypot rice and diluted it with some boiling water

11. Pour the sauce into the pot, draw a circle from the center to the outside to pour, then cover the lid and simmer for 30 seconds after the second pour

12. You can enjoy it now, the rice grains are distinct, and the rice crusts are golden and crispy

Tips:
1. It must be ensured that the outside of the casserole is dry and there is no water, otherwise it is easy to break
2. Generally, the ratio of rice to water is 1:1.5, but the rice varieties are different, there are still some differences