The Well-received Lap Mei Claypot

Name: The Well-received Lap Mei Claypot
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Cantonese bacon; 1 Cantonese sausage; 3s Flower Mushroom; 30g Dried shrimp; 2 cups Rice; 2 pieces shallot; 1 tbsp Soy sauce; 1 teaspoon Sugar; 1 tbsp pepper; 1 tbsp warm water

by Ni Ni Er Ann

4.9 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

4

After October every year, there will be a row of burners in Hong Kong tea restaurants and small clay pots to start serving claypot rice. Then everyone knew that winter was coming soon. Although the winter in Hong Kong is not too cold, it is especially warm this year, which does not affect everyone's mood of enjoying claypot rice.

The preserved claypot rice provided by the restaurant usually puts the whole sausage or bacon on top of the rice. I personally don't like it very much, because I always feel that it is not only inconvenient but also unsavory to sandwich a whole piece of meat to serve with rice. Once a TVB star fell in love with the kitchen, Mai Changqing demonstrated a Claypot Rice. I did it once, my friends love it, my family loves it, and I love it too. The so-called A goods means that this claypot rice is a bit of a copycat, which is different from the traditional claypot rice. But in the eyes of our foodies, there is no A or A, only good or not!

The Well-received Lap Mei Claypot

1. Soak silk rice or Thai fragrant rice in water for 30 minutes

2. After washing the surface of the bacon and sausage, steam for 30 minutes

3. Dried mushrooms are soaked and diced

4. Dice the steamed bacon, sausages, soaked dried shrimps and scallions

5. Stir-fry the bacon, sausages, mushrooms, dried shrimps and spring onion in 4

6. Prepare a lot of green onions.
Make claypot rice soy sauce: After the sugar is melted in warm water, add light soy sauce, pepper and sesame oil, and stir well.

7. Cooking rice: Put the rice in a pot and put it in the water to cover the palm of your hand. After boiling water on high heat, turn to low heat for 8 minutes. After turning off the heat, keep the lid simmered for 5 minutes.

8. Open the lid of the pot, and sprinkle the cured meat in 5 on the surface of the rice. Plus the green onions.

9. Pour the soy sauce in the claypot rice, stir well and enjoy.

Tips:
~ Bacon and sausages must be Cantonese-style to be authentic. Don't use Hunan bacon instead, it tastes wrong.
~ You can add fried peanuts for a richer taste.
~ There is no dried shrimp, dried shrimp skin can be used as an alternative
~ If you like to eat char/cooked rice, you can extend the time when cooking. When I cooked it in the above time, there was no crispy rice.