Cantonese clay pot rice, which sells well, used to be so simple, and the rice was fragrant and crisp.

Clay pot rice originated in Guangzhou, Guangdong. Clay pot rice is actually casserole rice, but Guangdong people call casserole clay pot rice, so casserole rice is also called clay pot rice.

The earliest history of clay pot rice can be traced back to more than 2000 years ago. According to the Book of Rites and other books, the eight treasures of the Zhou Dynasty were both clay pot rice, but yellow rice was used instead of ordinary rice.

Why choose casserole to cook? Because the casserole is evenly heated and has good heat preservation, it can well preserve the nutrients of the ingredients, and the rice made from the casserole tastes delicious.

Clay pot rice is very temperature-conscious. You can't cook with strong fire, only with slow fire. You can wait patiently and let all the ingredients and the taste and nutrition of rice boil out.

There is also exquisite rice in the clay pot rice. It is best to use imported Thai fragrant rice with long grain or oily rice. This kind of rice is crystal clear and oily, with slender grains and long taste. Don't choose early rice, because early rice has poor water absorption and late rice is the best.

Traditional clay pot rice varieties include: lobster sauce ribs rice, bacon sausage clay pot rice, slippery chicken rice, eel rice, frog rice, salted fish fragrant meat rice and so on. Now there are clay pot rice all over the country, and the dishes have their own characteristics according to different places.

2. How to make authentic Cantonese clay pot rice? Detailed steps tell you that the rice from the pot is more delicious than that from the restaurant.

Ingredients: long-grain high-quality rice, ribs,

Step 1: Soak rice in clean water for 30 minutes.

Clean the ribs, then marinate them, put them in a bowl, and add a handful of peasant lobster sauce, a little cooking oil, a little salt, a little pepper, a little soy sauce and a spoonful of oyster sauce.

Stir well with chopsticks, then add a spoonful of starch to lock the water in the ribs.

Stir well again and marinate for 10 minute.

Step 2: After 30 minutes, drain the soaked rice and add a little salt and a spoonful of vegetable oil to the rice.

Stir well to prevent the rice from sticking to the pan.

Step 3: Pour the rice into the prepared casserole, add boiling water, not too much water, not more than the rice.

Bring the water to a boil over medium heat. When the water boils, turn the heat down and cover it. Attention, clay pot rice must be cooked slowly, so as to cook the taste of rice.

Cut some side dishes: You can put anything you like in the side dishes. Let's cut some sausages and slice them.

After 5 minutes, we opened the lid and the water on the rice was dry. We put the prepared ribs and sausages in.

Cover the pot and continue to simmer. After the ribs and sausages are put in, put on insulating gloves and keep turning the casserole to heat the periphery of the casserole. The advantage of this is that not only the bottom of the casserole is heated, but also the periphery is heated. When rice is heated, it will make a delicious shell.

This process is very slow and will destroy the patience of some people. However, if the clay pot rice is delicious, this step should not be rushed, so we must wait patiently and not be arrogant.

When the clay pot rice is almost cooked, we pour a little carved wine along the edge of the casserole to enhance the flavor, and then pour a little cooking oil to prevent the casserole wall from sticking to the pot.

Stew 1 minute. Open the lid, and the thick rice fragrance comes to the nose.

Add boiled vegetables and drizzle with a little steamed fish and soy sauce.

Finally, sprinkle with chopped green onion, and the delicious Cantonese clay pot rice will be ready. When you smell the fragrance, you can't stop wanting to eat it.

This is a kind of Cantonese clay pot rice. Now, clay pot rice is very popular not only in Guangdong, but also in the whole country. There are all kinds of dishes in it. Hunan people add Chili, while Sichuan people like spicy food.

To sum up:

1. The rice of clay pot rice should be soaked in advance, so that the rice grains can absorb enough water, so that the cooked rice will be crystal clear and fragrant. It tastes better with high-quality long-grain rice, not early rice. Early rice is not absorbent enough, so it will feel very dry and hard.

2. Clay pot rice must use a small fire, and it is forbidden to use a big fire. Moreover, after the meat is put in, the casserole should be turned over to make the casserole evenly heated. This step requires patience.