What is the definition of clay pot rice?

Clay pot rice, also known as clay pot rice, is a special food from Guangzhou, Guangdong Province, and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.

Usually, the washed rice is put into the pot, and the water consumption is good. Cover it, add ingredients when the rice is cooked to seven, and then cook it with slow fire.

The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It's as delicious as pouring hot rice in soup for a while before eating.

The history of dishes

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Claypot rice originated in Guangzhou, Guangdong Province, where casserole was used as a utensil to cook. Guangdong called casserole claypot rice, so it was called claypot rice. Clay pot rice has a long history. More than 2,000 years ago, the Book of Rites and other books recorded that the eight treasures of the Zhou Dynasty were the same as the clay pot rice, but the raw material was yellow rice, which showed that it was very valuable at that time. According to Wei Juyuan's "Recipe", it was called "Royal Empress Dowager Rice" in the Tang Dynasty, which was made of egg fat (eggs) and wrapped in rice noodles, thus having more flavor.

Variety classification

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Clay pot rice (4 servings)

Traditional clay pot rice mainly includes lobster sauce and ribs rice, laba rice, slippery chicken rice, eel rice, frog rice and salted fish and fragrant meat rice. The authentic rice should be fragrant with silk seedlings, which is firm, delicate and crystal clear, with good taste and strong taste, and is easy to be ruined. Generally speaking, raw rice and lettuce are cooked in one pot. Take lobster sauce ribs rice as an example. Taomi, put it in the pot. When cooking for 67-70 years, open the lid, add the fragrant raw ribs, pour sesame oil into the sauce along the edge of the pot, and simmer until the rice is full of water. Cover with shallots and spread with green rape. If it is an eel or a frog, the time can be shorter. If beef is long, it should be noted that food should be considered. This is the heat.

Delicious clay pot rice has two characteristics that cannot be ignored. First put the sauce on the table, open the lid and pour it on the rice, making a noise. This is the finishing touch, it looks black and bright, depending on the skill of the sauce master; Another place is crystal-clear rice with silk seedlings, and the smooth bottom of the pot burns a golden skin. Different from ordinary pot, it is not only crisp but also has a deep taste, which is the essence of a pot. This depends not only on the temperature, but also on the quality of the pot itself. A good pot has a bright glaze bottom. If it is covered with sand holes, it is absolutely impossible-also, the dishwasher should not be sloppy, and all the residue in the last pot should be brushed off with a wire brush.

Cooking tips

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Clay pot rice is golden in color, dry, fragrant and crisp, with a long taste and endless aftertaste, which is the favorite of urban fashion elites. Rice is the staple food of China people. Kung fu clay pot is gentle, not arrogant and impetuous, and the fire is successful, which shows the flavor of Kung fu clay pot. Guests from all directions, guests from all directions, come to eat Kung Fu clay pot rice when you are free.

Pot fire: pottery should be used, which has good heat preservation and uniform heating, and can preserve food nutrients and is particularly fragrant. Need gentle slow fire, feather fan nylon towel, no hurry, the fire will be successful. One pot for one person reduces the chance of rice filling and pollution, which is more in line with sanitary conditions.

The use of rice is very particular. Generally, the rice with silk seedlings is selected, because it is oily, crystal-clear, slender, moderately flexible and full of fragrance. Choosing rice for clay pot rice is the key link. It is best to choose slimming rice for late rice. Because slimming rice has good water absorption, it can also absorb the fragrance of stuffing and oil, so that the cooked clay pot rice gives off a unique rice fragrance.

Meat should be bought fresh and marinated with more than a dozen seasonings, so it is fresh and delicious.

The materials used in clay pot rice are flexible and varied, which varies from place to place. Pay attention to the temperature when cooking clay pot rice, because the rice is different in origin, old and new, and has different water absorption. Different kinds of meat have different degrees of preheating. If you want to cook these materials in the same pot and keep the nutrition and original flavor to the maximum extent, it is necessary to identify the texture of various materials and strictly control the heat, so that the heat is just right.

local color

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Talking about clay pot rice on a hungry morning is tantamount to stimulating the digestive system, just like an imaginary plum tree to a burning mouth, watching plums quench their thirst and then getting more and more thirsty. However, there are countless Hong Kong-style tea restaurants on the street. At sunny noon, with half a morning's expectation, sitting behind the cold glass and eating hot clay pot rice is also a beautiful thing.

Guangzhou

Clay pot rice, as its name implies, is rice cooked in a small pot, which is probably unique to Guangdong. There are many small shops selling clay pot rice in Guangzhou, which are usually opened by the roadside. A row of stoves were filled with steaming clay pots, and a master patrolled back and forth with bamboo chopsticks, like a wheel battle in Go. This kind of food stall is generally exclusive, and soup is also served. There are the most "porridge and noodles" shops on the streets of Guangzhou, followed by dessert shops and possibly clay pot rice shops. Although it is sold separately, there can be dozens of varieties, which are delicious and not expensive.

Hefei

Kung fu pot originated in Hefei, Anhui Province. Zhan Kaijun, the founder of Kung Fu clay pot rice, ate more than 700 kinds of clay pot rice in order to sum up the experience of others. In the end, Hong Kong-style, desktop and mainland clay pot rice were selected as fast food research and development projects, and China Kung Fu was taken as the brand culture, and rice was taken as the core of the brand, to create Kung Fu clay pot rice. ? [ 1]?

Dongguan

Another place that advocates clay pot rice is Dongguan. Because the special bacon is a good material for making clay pot rice, salted duck sausage bacon is simply made for clay pot rice, which is a perfect match with the local silk seedling rice. However, it seems that there are not many shops specializing in clay pot rice in Dongguan. Although there are many cooking stoves in front of the store to make clay pot rice, most of them are also engaged in other businesses, such as steamed rice in original cups, with similar materials but different containers. The clay pot rice in Dongguan is slightly different from that in Guangzhou. For example, there are mixed preserved duck, duck intestines, duck treasures and the like, and it is also customary to add olive horns and salted plums and the like. The taste is a little special, and it is a little ordinary compared with Guangzhou.

Shenzhen

It seems that there was no special clay pot rice in Shenzhen before, but Chaozhou clay pot porridge has mushroomed. In fact, as a snack,

Guangdong Clay Pot Rice (5 portions)

Clay pot rice is more suitable. You can drink some beer with rice. I have eaten clay pot rice once or twice in a Chinese fast food restaurant, which is not flattering. That place seems to have everything, nothing is refined. Later, I accidentally went to a Hong Kong-style restaurant and ate a bowl of porridge, which was more authentic than I expected. Compared with the porridge cooked by Chaozhou leftovers, which I often eat, the rice flowers are even and become a fine product. Try another kind of clay pot rice with bacon flavor. It's quite refreshing, the materials are real, and the temperature is measured. From then on, I began to have a good impression on "Hong Kong style".

Shandong (province)

In recent years, with the popularity of clay pot rice, it has also become popular in Shandong, especially ribs clay pot rice, which is made with exquisite small rows of rice and then given a bowl of soup as a gift. In Shandong, clay pot rice is generally not operated as a single product, but also with other products besides clay pot rice. Moreover, the clay pot rice in Shandong is different from that in Dongguan and Shenzhen, Guangdong. First, it's called.

working methods

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Exercise 1

Step: 1. Rub a thin layer of oil on the bottom of the casserole and wash the rice. The ratio of rice to water: 1: 1.5 (This ratio is very important, which is related to the raw and cooked degree of rice! It's too bad to eat raw food.) Put rice and water in a casserole and bring it to a boil over high fire.

After about ten minutes, the rice began to absorb water. You can see that there are holes in the surface of rice. At this time, quickly put the meat and shredded ginger in! Hurry up!

3. After the meat is put away, add shredded ginger and lay an egg. Cover the lid, turn the fire to a minimum and cook for another three or four minutes. It's the critical moment! Turn off the fire and let the clay pot rice bake for fifteen minutes. Don't open the lid again ~ this is the most critical time for clay pot rice. If there is not enough time to bake, it will be raw and difficult to preserve.

4. Wait patiently for fifteen minutes, and the delicious clay pot rice will be ready!

Exercise 2

Ingredients: 500g of ribs, 300g of rice, 3 mushrooms, 3 rapeseed, refined salt, salad oil, shredded onion, sugar, ginger, chicken essence and soy sauce.

Exercise:

1, spareribs are marinated with oyster sauce, soy sauce, starch, sugar, garlic oil, a little soy sauce, a little salt and a little essence 1 hour. Of course, the longer the time, the better;

2. Add washed rice, add appropriate amount of water, select rice for about 10 minute, exhaust and open the lid;

3. Put the marinated spareribs and shiitake mushrooms into an electric pressure cooker, put a little oil with a spoon, gently pour around the edge of the pot, select the spareribs for about 15 minutes, and open the lid after exhausting;

4. Cook the rape in boiling water and eat it in the cooked ribs rice.

Exercise 3

Ingredients: white rice, vegetables, beef and eggs.

Exercise:

1. Wash and slice beef, add shredded ginger, scallion, refined salt, chicken essence, white sugar, soy sauce, oyster sauce, sesame oil, tender meat powder and raw flour, stir well and marinate for later use.

2. Put the soaked rice into a clay pot, add water according to the weight and put it on the stove for direct heating.

3. When there are big bubbles in the pot, stir them properly with chopsticks. When the water is almost dry, pour a little oil along the edge of the pot and turn it over properly to form a layer of skin in the pot.

4. Add the beef marinated in advance, sprinkle a little oyster sauce (unnecessary), turn to low heat, spread the eggs on the beef noodles, and cover the pot.

5. Cook the vegetables in another casserole, and turn off the heat when the beef is 80% cooked. Remember not to open the lid and continue baking for ten minutes.

6. Wait until the roasting time is enough, then add vegetables and make a nest of egg beef.

Exercise 4

Cantonese sausage clay pot rice

Cantonese sausage clay pot rice (2 servings)

Ingredients: Cantonese sausage, rice

Accessories: eggs, rape, cold water, sesame oil, soy sauce, oyster sauce and sugar.

1. Take a casserole and coat the bottom with a thin layer of oil.

2. Wash the rice, put it in a pot, pour in clean water, and soak it for one hour according to the rice-water ratio of 1: 1.5.

3. Soak the rice, add half a tablespoon of salad oil and mix well.

4. Move the pot to the fire, turn to low heat immediately after the fire boils, and cover the pot and simmer. Cook the rice until it is medium-cooked.

5. Slice the sausage and cut some ginger.

6. When the water in the pot is almost dry, spread the sausage and shredded ginger on the surface of the rice, and then beat an egg into it. Cover and stew for five minutes, then turn off the heat. Keep stewing 15 minutes without opening the lid.

7. Wash the small rapeseed, boil the water in the pot, put some salt, drop a few drops of oil, and add the small rapeseed to boil. Take out and drain.

8. Sauce: 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp light soy sauce, 0.5 tbsp white sugar and 0.5 tbsp sesame oil, and mix well.

9. Open the lid of the braised rice, drain it into small rapeseed, pour the sauce, and mix well to serve.

Exercise 5

Sausage clay pot rice (cast iron clay pot version)

Clay pot rice (two pieces)

Ingredients: rice, 3 people, 3 sausages.

Accessories: persimmon pepper 1 small potato 1 carrot 2 small root asparagus 1 small segment.

Seasoning: 2 tablespoons soybean oil soy sauce 1 tablespoon soy sauce.

1. Wash all side dishes, dice green peppers, dice carrots, potatoes and asparagus for later use.

2. After the cast iron pan is cleaned, dry the water and brush a layer of oil on the bottom and wall of the pan.

3. After the rice is washed, pour it into the cast iron pot and add a proper amount of water (if your index finger is put down vertically, the water level is slightly higher than the first half of your index finger).

4. Cook rice for four or five minutes over medium heat. When you see bubbles, put sausages, potatoes and carrots in and simmer for ten minutes.

5. After ten minutes, uncover the pot cover, pour two spoonfuls of vegetable oil (olive oil is better) along the pot wall, gently turn the cast iron pot to let the oil flow evenly to the bottom of the pot, and wait for another three minutes.

6. Add green pepper and asparagus, pour in the sauce (I use soy sauce+soy sauce+a little oyster sauce), and simmer for another two minutes. Turn off the fire and continue to simmer for three minutes before eating.