The Origin and Legend of Clay Pot Rice

Nowadays, the pace of people's life is getting faster and faster. Young people like street snacks instead of staple food, which is simple and quick. Let's introduce a delicious casserole stewed clay pot rice. Clay pot rice is actually cooked in a casserole. Adding some ingredients to the rice is delicious clay pot rice. So what are the origins and legends of clay pot rice? Let's take a look!

Details 0 1 According to the Book of Rites and other books, what is the name of the first treasure among the eight treasures in the Zhou Dynasty? Spring? What is the practice? Add the soup to Lu's manuscript to make it paste. ? That is, after the meat sauce is boiled, it is added to the rice made of upland rice and then poured with oil. The second Jane is called Chunmu, and the method is the same, except that yellow rice is used as raw material.

Clay pot rice was originally a street food stall in Guangzhou. Because it was hot food, it was only popular in autumn and winter. The most popular is steamed stuffed bun and glutinous rice. Later, it gradually became a perennial business and gradually became a common street snack mainly selling glutinous rice.

Clay pot rice has a variety of materials, and all kinds of meat and bacon can be used as raw materials, which is rich in nutrition. Although it seems simple to do, to do it well, we must master the cooking temperature according to the origin, old and new degree of rice and the ingredients used.

Clay pot rice is cooked in a casserole and eaten directly in a pot. When the lid is opened, it is steaming, full of fragrance, and it is very hygienic for one person to cook a pot, so it is widely praised.