Super Authentic Cantonese Style Preserved Clay Pot Rice

Name: Super Authentic Cantonese Style Preserved Clay Pot Rice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 to 3 Cantonese sausage; 200g bacon; 150g Silk Miao Mi; 1 piece egg; 1 piece rape; 2 tbsp oil; 2 tablets ginger; 1/2 a spoon White sugar; 1 tablespoon Oyster sauce; 1 spoon sesame oil; 2 tablespoons Plain water; Some Shallots; 1 tablespoon Soy sauce

by Mei Niu Restaurant

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Claypot rice is a traditional delicacy in Guangdong. Claypot not only refers to a container, but also refers to a cooking method, which is to put the washed rice in a pot, measure the amount of water, cover it, add the ingredients when the rice is cooked to seven maturity, and then switch to a slow-fire cooker. Different from the "casserole", the "pot" made of tile is more flexible in terms of heat control, and the cooked rice is more fragrant. A good claypot rice is very particular about using rice, and silk rice is generally used, because the rice is moist and crystal clear, the rice is slender, moderately flexible, and the rice has a rich flavor. 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. In addition to choosing rice, the choice of matching materials will also determine the taste of claypot rice. For example, cured rice, the crystal clear rice absorbs the essence of bacon material, it is full of the rich salty flavor of the soup, fat but not greasy, warm and delicious, after eating, it is warm and refreshing. If you use fat and thin bacon , The fragrance is more intense. "

Super Authentic Cantonese Style Preserved Clay Pot Rice

1. Weigh the rice, the ratio of rice to water is 1:1.5. Soak the rice in water for 15 to 30 minutes in advance.

Super Authentic Cantonese Style Preserved Clay Pot Rice recipe

2. Cut the ginger into shreds. It is best to soak the bacon for 30 minutes in advance. After half an hour, remove it and clean it and cut it into slices. Also cut the sausage into slices. We love to eat lean sausages.

3. Rape or broccoli, soak in clean water for a while, prepare all the ingredients.

4. Put the rice and water into the casserole, add 2 tablespoons of oil, cover the pot, and turn to medium heat.

5. Take another pot, pour the sesame oil into the pot, add the shallots and fry the shallot oil. After the fried shallot oil, remove the sundries and use the shallot oil for later use. The sesame oil in the claypot rice, I just put the scallion oil in it.

6. Boil a pot of boiling water, drip a drop of oil, add 1 tablespoon of salt, and when the water is boiled, blanch the rapeseed or broccoli.

7. The moisture of the rice is almost dry, and there will be small holes, which means that it is 6.7 finished. The picture shows the state when a small hole is about to appear.

8. At this time, quickly put in the bacon and sausage slices. Put ginger on the top. Continue to cover the pot to simmer the cooked sausage and bacon.

9. After simmering the sausage and bacon, pour oil along the side of the pot. It is enough to pour a spoonful of oil slowly and finely. Keep in mind that there is too much oil. This is the key to crispy and fragrant rice. Cover the pot and turn to low heat.

10. After 2 minutes, beat in an egg, cover the pot and continue simmering.

11. Now you can adjust the sauce. One spoonful of light soy sauce, one spoonful of oyster sauce, one spoonful of sesame oil or freshly fried shallot oil, half a spoonful of white sugar, and two spoons of plain water. Mix thoroughly

12. Turn off the fire after smelling a little bit of scorched rice. The casserole is heated continuously with residual temperature. Add green vegetables or broccoli 🥦 and drizzle with the adjusted sauce. Cover the pot and use the remaining heat to simmer for another 2 minutes.

13. After opening the lid, sprinkle with chopped green onion or chopped coriander and stir evenly, with a strong fragrance. Okay, someone's halazi has flowed out, let's start eating!