Six Simple Steps to Make Authentic La-mei Claypot Rice
1.
Wash the casserole, apply a layer of vegetable oil evenly on the inner wall, put the northeast rice in, add water and soak for about half an hour until the rice grains turn white. It is advisable to crush it by hand (if it is fragrant rice, the soaking time should be longer, about 1 hour);
2.
Bring the water to a boil, add a few drops of vegetable oil, wash the small rapeseed, blanch it for 20 seconds, remove it for use;
3.
Add half a spoon (approximately 5g) of vegetable oil to the casserole, stir it slightly, and then transfer to the fire (use two pot holders to stack up to use, keep the bottom of the casserole farther from the fire), turn on a high heat and bring it to a boil. Put on the lid
4.
Adjust to low heat and simmer for about 10 minutes. When there is a slight burnt aroma, open the lid. At this time, the water has dried up;
5.
Take out the sausage, stir the drenched juice, and evenly sprinkle it on the rice. At the same time, slice the sausage and put in the small rapeseed, beat the egg in the middle, and pour the melted lard along the edge of the pot;
6.
Keep the lid on a low fire until there is a beeping sound in the pot (indicating that the bottom has a rattle), then tilt the casserole over and continue to burn with a low fire. When the same sound appears, turn the angle slightly until the whole casserole rotates once and the side wall After the heat is over, stop the fire (about 5 minutes in total), and continue to cover and simmer for about 10 minutes.
Tips:
Tips:
In fact, making claypot rice at home is not complicated. Just control the heat. The final step of rotating the casserole is indispensable. After all, one of the essence of claypot rice is the yellow crispy rice which is mixed with lard and black soy. In this way, the whole claypot rice will lose its color a lot;
During the cooking process, keep the bottom of the casserole a little farther away from the fire, otherwise the rice will not be cooked and the bottom will be burnt. This problem can be solved by using a double-layer pot holder;
Adding a little vegetable oil when cooking rice can make the rice grains more crystal clear, not easy to stick, and the taste is more glutinous;
The small rapeseed can be put in the last time it is out of the pot, which can minimize the cooking time of the green leafy vegetables and is more conducive to nutrient preservation. The final color will be more beautiful. I add it in advance just to beat the eggs. Surrounded in the middle, to increase the sense of the shooting picture;
Some people will pour in the sauce when it is finally out of the pot. I prefer the aroma of black bean sauce after heating for a short period of time. It can be more perfectly integrated with the whole claypot rice, so it will be When the rice is cooked and placed in the sausage, the sauce is poured in at the same time.
