Practice of beef clay pot rice casserole

1. Wash the rice in advance and soak it in clear water 1 hour. Sliced beef tastes very good with bacon.

2. After preparation, coat a layer of vegetable oil around the bottom and inside of the casserole.

3. Pour the soaked rice into the casserole, paying attention to the water content is slightly less than the steamed rice.

4. Simmer for 6 minutes.

After opening the lid, if you see that the rice has begun to condense, stir it with a spoon a few times.

6. Spread the salted beef evenly on the rice and continue to cook on low heat for 5 minutes.

7. After seeing the beef change color, beat an egg. Then turn off the fire, cover and stew for 5-8 minutes.

8. When the egg is half cooked, pour in the seasoning.

skill

1. The cooking time of rice should be adjusted according to the firepower, the size of the pot and the weight of rice. Always observe. When the firepower is too large, or when the base oil is too small, it is easy to paste the pot.

2. Cut against the texture of beef, so that the cut beef is tender and chewy.

3. Soaking rice in advance can shorten the cooking time, thus achieving the goal of not cooking easily.

Because the rice has been saturated with water in advance, it is necessary to add less water when cooking. After the rice is cooked, add seasonings such as soy sauce. Too much water will get too wet and taste worse.

5. If you cook traditional bacon-flavored clay pot rice, you can slice the bacon, cut the sausage and put it on the rice, and don't add sesame oil later. Other steps are the same.

As for beef, we all know that it is the top grade to supplement physical strength, and beef clay pot rice is also very popular. When there are too many good things to eat, it is appropriate to have some clay pot rice. The above introduces the practice of beef clay pot rice, so that you can make delicious and nutritious clay pot rice at home.

2 authentic clay pot rice practice

Clay pot rice is a special food of Han nationality in Guangdong and Guangxi, belonging to Cantonese cuisine. There are 100 kinds of clay pot rice, such as bacon, mushroom chicken, lobster sauce ribs, pork liver, roast duck and boiled chicken. In fact, clay pot rice is also called clay pot rice. In addition to containers, clay pot rice also refers to a cooking method, that is, put the washed rice into a pot, measure the amount of water, cover the pot, add ingredients when the rice is seven ripe, and then cook it with slow fire.

Materials: 100 meter, 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 crust 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.

At first, clay pot rice was only popular in Guangzhou, and now more and more people are beginning to like it. When there is no time to cook a hearty meal, clay pot rice is definitely a wise choice. It is not only cheap, but also quick to make. The most important thing is that its nutritional value absolutely meets the demand.

3 The recipe of clay pot rice can be prepared in half an hour!

First of all, pork loin clay pot rice

1, raw materials: half of pork tenderloin, 200g of fragrant rice, 4 Chinese cabbage, 5g of shredded ginger and 5g of chopped green onion.

2. Production process:

(1) Pork tenderloin is cut into sections and marinated with ginger and seasoning; Cleaning fragrant rice and soaking for 30-45 minutes; Wash the cabbage and cut off the head and tail.

(2) Put into the furnace, add fragrant rice into the rice colander, add a spoonful of hot water (or cold water) into the water spoon, and add a little peanut oil. Press the run switch (red light is on).

(3) When the yellow light stops flashing, open the lid and put it in the pork tenderloin, then cover it.

(4) When the green light is on, take the pot, surround the cooked cabbage, sprinkle with chopped green onion and pour the sauce.

3. Precautions:

Seasoning: sesame oil 1 teaspoon, salt.

Sauce: high-grade soy sauce (fried shallots, garlic, Chili rings, oyster sauce, etc. Can also be mixed, and heated to mix evenly).

Second, the shrimp nest egg clay pot rice

1, raw materials: 50g fresh shrimp, eggs 1, 4 Chinese flowering cabbage, 200g fragrant rice, 5g ginger rice and 5g chopped green onion.

2. Production process:

(1) Wash fresh shrimps, remove whiskers, and marinate with ginger rice and seasoning; Beat the eggs into a bowl; Wash fragrant rice and soak for 30-45 minutes.

(2) Put into the furnace, add fragrant rice into the rice colander, add a spoonful of hot water (or cold water) into the water spoon, and add a little peanut oil. Press the run switch (red light is on).

(3) When the yellow light stops flashing, open the lid and put in the fresh shrimp, then close the lid.

(4) Put eggs when the green light flashes; When the green light is on, take out the pot, surround the cooked cabbage, sprinkle with chopped green onion and pour with sauce.

3. Precautions:

Seasoning: 2 teaspoons Shaoxing wine.

4 rice cooker bacon clay pot rice, this is too simple!

Wash the rice and put it in the rice cooker. To cook clay pot rice in this way, you need a half-open rice cooker, because you can't put sausage in it at first, which will spoil the taste. Add water to the rice, the amount of water is slightly less than usual, so that the rice grains of the clay pot rice are clear, and some water will be added later. Wash rice, add water, press the cooking button and start cooking.

Cut sausages. It happened that a friend brought sausages and foie gras sausages from Hong Kong, so I used these high-grade sausages. If not, I can use ordinary sausage, but it is best to use Cantonese sausage to better match the taste of rice. Slice the sausage to make it thinner and more delicious. In a small bowl, put the cut sausage in, add a little soy sauce and soy sauce, drop some cooking oil or olive oil, add some boiling water and stir well. Wait until the meal is half.

Halfway through the cooking, my rice cooker will drip water and then display a time. At this time, the water in the pot is basically dry and the rice is stuffy. Open the lid of the rice cooker, put in the sausage and ingredients that have been prepared before, and pay attention to pouring evenly.