How do restaurants cook coarse-grain pot-stewed rice? How do they cook pot-stewed rice?

I basically bid farewell to the rice cooker at home since I can cook with eternal burning and cast iron pots. Personally, I prefer to stew rice in a cast iron pot, and the hardness of the rice crust is moderate. This method is only suitable for gas stoves, not for electric ceramic stoves and induction cookers, because different heating methods will overturn.

Ingredients: 2 cups of rice, potatoes 1 piece, appropriate amount of ginger slices, grams of salt, grams of water, half of taro, 200 grams of three-layer meat and 50 grams of bacon.

Steps of stewing rice in iron pot:

Step 1

Wash and slice three layers of meat and bacon, peel potatoes and taro and slice them (not too small)

Second step

Remember to heat the wok, pour in a small amount of oil (soak the bottom of the wok), add three layers of meat, cover the pot with medium heat, and fry until the three layers of meat oil are squeezed out. (The middle needs to be turned over)

Third step

Take all the excess oil and meat out of the pan, put them in a nearby bowl for later use, add bacon, stir-fry for two minutes on medium heat, add diced potatoes and taro, stir-fry for one or two minutes, add washed and dried rice, and add salt to stir-fry evenly. Boil water (no more than rice), cover the pot, cook for five minutes (you can taste the water with a spoon first), and then stew for fifteen minutes until the water is dry.

Fourth step

If you find that the rice is still hard and shows no signs of ripeness after cooking for five minutes, you need to continue to add appropriate amount of boiling water or cold water to continue cooking.

Step five

There is no need to put oil in the pot. Add the diced sausage while it is hot, and stir-fry slowly until the oil comes out, and the fat part becomes transparent. Then add peas and mix well. Turn off the heat.

Step 6

At this time, the rice has been steamed. Pour the pea sausage on the rice and mix well, then cover the heat preservation button and stew for five minutes.

The most important tip: you don't need to put salt and any seasoning. Sausages are full of fat and taste, and peas are soft and fresh, which is very delicious.

Then attach an ancient braised rice to the picture below. Cast iron pot braised rice can be stored directly in the pot if it is not finished. Never burn! The next day there will be a rotten smell, a faint sour taste.