Lamei Claypot Rice, 20 Minutes of Meals at The Same Time
1.
The appearance and taste of the cooked claypot rice is also quite good. The rice grains are distinct, pliable and smooth, and the crust is just right, not too burnt, it tastes crunchy and won’t stick to the pot and won’t move. It won't be too easy to dig, you have to keep digging, so that people have the motivation to eat it, and you can finish it without knowing it. Don't talk nonsense, let's go...
2.
If you eat it by yourself, take a good amount of rice according to your own appetite, a little more than usual. Here is 200 grams of indica rice (sticky rice). Simply wash it two or three times and fill it with enough water. My habit is to just do it with a little finger. Put on the gas stove, turn on high heat, don't cover the lid to prevent overflow.
3.
Immediately boil a little more boiling water, and blanch the sausages and bacon, the purpose is to clean up some dust and debris. Cut the sausage into two sections for easy putting in the pot.
4.
At this time, the water in the clay pot is also boiling, put a spoonful of lard (about 5 grams of vegetable oil can also be used), wait for the lard to melt, the water is almost dried, and then put the sausage and bacon on the rice surface.
5.
Put the lid on, start timing, about 3 minutes (adjust according to different pots and stoves).
6.
Take advantage of this gap, boil a pot of water, wash some cabbage heart (it can be other vegetables), and make a boiled cabbage heart. It tastes refreshing with some green vegetables.
7.
When the time is up to 3 minutes, you can turn off the heat, and then count for 3 minutes. In this gap, you can cut some green onion, if you like ginger, you can also cut some ginger shreds.
8.
When the time is up for another 3 minutes, open the lid to take out the sausage and bacon, then put the lid back immediately, moving as fast as possible. Turn on high heat again, count for 2 minutes, and pour about 15 grams of peanut oil (other fats are also OK) from the lid of the pot. These 2 minutes are the key time for generating rice crackers. You can increase or decrease this time according to your own situation (stove, pots, and taste requirements) to find a time that suits you.
9.
Hurry up and slice the bacon and sausage. In fact, this is a multiple-choice question, which can be cut or not. If you don’t have to worry about the food (and you don’t need to make a video), it’s the most fragrant and wonderful way to eat with your own teeth. Take a bite, and the fat in the Lamei immediately rushes out. The fat aroma of the Lamei instantly fills your mouth, and then, another bite of white rice with a slightly burnt aroma, that's satisfying...
10.
Two minutes pass quickly. If you have not finished cutting, stop quickly, turn off the heat first, and then count for 2 minutes. Next, let’s make some sauces: 5 grams of sugar, 15 grams of boiling water, 15 grams of oil consumption, 15 grams of light soy sauce, 2 grams of fish sauce. salt. If you want a darker color, add a little soy sauce.
11.
After another 2 minutes, you can open the lid and put the sliced Lap Mei back onto the rice noodles, sprinkle with chopped green onion and ginger (if any), and then close the lid quickly. At this time, simmer for at least 1 minute to let the aroma of green onions come out.
12.
Finally, pour a little bit of the sauce just made on the choy sum and prepare for the meal. Then you can take out the braised Lap Mei Claypot Rice, open the lid, and drizzle the sauce. You can hear the sizzle when you pour the sauce, and Li enjoys the sound quite a bit. Simply mix it well and you can start eating.
13.
After eating, you can see that the bottom of the pot is very clean. There are a few grains left. It is my fault. I should apologize to the farmer!
Tips:
Start by collecting dry water on the rice noodles and putting the lid on, it can be summed up as 33221. Cover the lid and cook for 3 minutes, turn off the heat for 3 minutes, then cook for 2 minutes, turn off the heat for 2 minutes, and simmer for 1 minute after the ingredients. During the whole process, there is no need to adjust the firepower and turn the pot body, which is very easy to operate.
However, each cookware, stove is different, this 33221 still needs to be fine-tuned according to the situation. The previous tutorials used firepower to control the formation and appearance of the rice crust. However, the firepower is too difficult to quantify. Li used a very easy to quantify time to control, and turned the firepower into a quantitative amount, which was very easy to master. Just try a few more times, sum up the 3 minutes after closing the lid and the 2 minutes of the last fire, and you can get your own gold value.
