Lame Claypot Rice
by mature11
Favorite
Difficulty
Easy
Time
30m
Serving
1
Don't know how to cook? Zero cooking skills can be seen at a glance, 20 minutes of meals, healthy, delicious and nutritious, lazy people have all in one pot, 20 minutes of meals, attractive, good nutrition, the whole family is rushing to eat. Some friends are interested in cooking. No, I feel troublesome, so I wash and cut them, and get all the oily fume. Especially single friends, sometimes they just deal with it by themselves, or order a takeaway. However, the hygienic situation of takeaway food is worrying. Some food raw materials are not very fresh and are covered by heavy juices. Moreover, they are high in oil and salt, high in calories, unreasonable nutrition, and unsatisfactory taste. Sometimes because of the unpleasant experience of waiting for the takeaway brother, the peak time for food delivery takes 40 minutes at the earliest, right? The more you wait, the more hungry you are. Office workers are tired for a day, and occasionally they are too lazy to cook, want to order takeaway or go to the restaurant, but don’t they have to wait at least half an hour for the food to come out? Also dress neatly and go out.
Occasionally, I ate claypot rice in a restaurant. I think it is very simple. The key nutrition is reasonable. It is good to have rice, meat, eggs and vegetables. Claypot rice originated from Guangzhou, Guangdong. It uses casserole as a utensil to cook rice. Guangdong calls casserole a casserole, so it is called claypot rice. It mainly includes cured casserole rice, chicken with mushrooms, tempeh ribs claypot rice, and pork liver. , Roast duck, white sliced chicken, etc.
The delicious claypot rice has two characteristics that cannot be ignored. One is the sauce that is served with the clay pot, and the lid is opened and poured on the rice. There is a sizzling sound. This is the finishing touch, and it looks dark and shiny. It all depends on the craftsmanship of the sauce master; the other is a layer of golden rice crust burned by the smooth bottom of the crystal clear silk rice, which is different from ordinary rice crust in that it is not only crispy but also has a deep taste, and it is really a pot. Essence, this depends not only on the heat, but also on the quality of the clay pot itself. A good clay pot has a bright glaze base, which is absolutely impossible if it is covered with sand holes.
In short, the two key points of Claypot Rice are the crispy rice and the sauce. The spice sauce of Claypot Rice is the most important. Today I would like to share with you La Mei Claypot Rice. The ingredients are simple, the method is easy to learn, and it does not require much cooking skills to make a fragrant one-pot meal. There is no cooking fumes, and the food is available in 20 minutes. If you are too lazy to cook, you can cook it. There is no need to order takeaway. There are green vegetables to supplement vitamins, eggs to provide protein, and meats to supplement animal protein and fat. It can be said that the nutrition is balanced, it couldn't be more convenient! As long as you follow the steps, Xiaobai, who has zero cooking skills, can show his skills. After I made it, I lifted the lid of the pot, and the smell of burnt smelt came out, and my family rushed to eat it!
Occasionally, I ate claypot rice in a restaurant. I think it is very simple. The key nutrition is reasonable. It is good to have rice, meat, eggs and vegetables. Claypot rice originated from Guangzhou, Guangdong. It uses casserole as a utensil to cook rice. Guangdong calls casserole a casserole, so it is called claypot rice. It mainly includes cured casserole rice, chicken with mushrooms, tempeh ribs claypot rice, and pork liver. , Roast duck, white sliced chicken, etc.
The delicious claypot rice has two characteristics that cannot be ignored. One is the sauce that is served with the clay pot, and the lid is opened and poured on the rice. There is a sizzling sound. This is the finishing touch, and it looks dark and shiny. It all depends on the craftsmanship of the sauce master; the other is a layer of golden rice crust burned by the smooth bottom of the crystal clear silk rice, which is different from ordinary rice crust in that it is not only crispy but also has a deep taste, and it is really a pot. Essence, this depends not only on the heat, but also on the quality of the clay pot itself. A good clay pot has a bright glaze base, which is absolutely impossible if it is covered with sand holes.
In short, the two key points of Claypot Rice are the crispy rice and the sauce. The spice sauce of Claypot Rice is the most important. Today I would like to share with you La Mei Claypot Rice. The ingredients are simple, the method is easy to learn, and it does not require much cooking skills to make a fragrant one-pot meal. There is no cooking fumes, and the food is available in 20 minutes. If you are too lazy to cook, you can cook it. There is no need to order takeaway. There are green vegetables to supplement vitamins, eggs to provide protein, and meats to supplement animal protein and fat. It can be said that the nutrition is balanced, it couldn't be more convenient! As long as you follow the steps, Xiaobai, who has zero cooking skills, can show his skills. After I made it, I lifted the lid of the pot, and the smell of burnt smelt came out, and my family rushed to eat it!
