Traditional Delicacy Made by Yourself-cantonese-style La-mei Claypot
1.
Get the materials ready.
2.
Wash the sausage and cut into slices.
3.
Wash the bacon and cut into small pieces.
4.
Wash the vegetables and blanch them in water.
5.
Mix all the seasonings, add a small amount of water or broth to a boil, pour out and set aside.
6.
Wash the rice, soak it in water for a while until the heart of the rice is soaked, then pour it into a clay pot, add a small amount of cooking oil, mix well, and then add about 1 cm of water that has submerged the rice noodles.
7.
Cover the pot, bring to a boil over high heat, turn to medium and low heat and simmer for about 20 minutes.
8.
Open the lid, add the sausage and bacon, cover the pot, and continue to simmer for 10 minutes on medium-low heat.
9.
Open the lid, add the greens, and cook on high heat for about 1 minute.
10.
Turn off the heat, serve, and start eating.
11.
Eat it while it's hot, and pour in the cooked seasonings while eating.
12.
Listening to the diligent sound when the seasoning comes into contact with the clay pot, I feel that this rice is very delicious.
13.
Cantonese people have the habit of making sausages and bacon. Look, I will join in the fun this year.
14.
According to Guangdong, bacon sausages dried before the winter solstice are the best.
Tips:
The cooking process is very important for the cooked claypot rice.
1. To cook claypot rice, wash the rice and soak it for a period of time until the heart of the rice is fully soaked.
2. During the cooking process, the key is to control the heat. If the fire is too strong, the water in the pot will easily overflow, and the oil floating on the water will be taken away, so the cooked rice will not have a slippery taste.
3. Put the lavender flavor into the cooked claypot rice and boil it again. Add a spoonful of cooked seasoning when you serve it. It is very delicious.
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