What does the clay pot rice on the rice cooker mean?

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. If you are afraid of the heat, it is just as delicious to soak in the soup for a while before eating.

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.