Claypot rice, originated in Guangdong, is a traditional dish that uses a casserole as a vessel to cook rice. Cantonese people call casserole claypot, hence the name claypot rice.
Claypot rice has a long history and is known for its unique cooking style and flavor, which is characterized by the crispy and fragrant rice of the pot rice.
The picture comes from the Internet
Ingredients:
- Cantonese sausage
- Bacon
- Silk Miao Rice (Thai Jasmine Rice)
- Egg
- Shanghai greens (or other greens)
- ginger
- Sugar
- oyster sauce
- sesame oil
- Shallots
- coriander
- chops
- Lentinula edodes
- rapeseed
- table salt
- salad oil
- Shredded green onions
- ginger
- Essence of chicken
- Dark soy sauce
- white rice
- Beef
- Egg
- salad oil
Nutritive value:
The rice in claypot rice is a staple food for Chinese and provides a rich source of carbohydrates. Ingredients such as sausages and bacon are rich in protein and fat, which can provide energy and essential fatty acids.
Vegetables increase the intake of vitamins and minerals.
Cooking Preparation:
- Prepare the ingredients, including Cantonese sausages, bacon, silk miao rice, etc., and soak the rice for 15 minutes.
- Ginger cut into shreds, bacon and sausages.
- Spread a thin layer of oil on the bottom of the casserole.
- Put the rice and water in a casserole at a ratio of 1:1.5, bring to a boil over high heat and turn to medium heat.
- When there are small holes in the rice, indicating that it is 6.7 percent, quickly put in the bacon and sausage slices.
- Quickly lay out the meat and finish with shredded ginger.
- Sauce: 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1/2 tablespoon of sugar, 2 tablespoons of boiled water, mix thoroughly.
- Smell the aroma of rice, after the sausage and bacon are stewed, beat in an egg, reduce the heat, and pour a little oil on the side of the pot.
- After smelling the burnt paste, turn the heat to a minimum, or turn off the heat, continue to heat the casserole, add the greens and sauce, cover and simmer for another 2 minutes.
Palate and flavor:
Claypot rice is known for its crispy rice, golden and crispy pancakes, salty sausages and strong Cantonese toppings. One bite is absolutely satisfying, the pot of claypot rice is its essence, golden color, dry and crispy, and long taste.
Suitable for:
Claypot rice is suitable for most people, but it is recommended to eat it in moderation due to the high amount of fat and salt. Especially for people who need to control fat intake, such as people with high blood lipids and obesity, it should be consumed in moderation.
Eating scene:
Claypot rice is suitable as a dish for family dinners, gatherings of friends, and can also be used as a bento dish. In casual moments, sharing this unique dish with family or friends will satisfy your taste buds and strengthen your bond with each other