In the winter, I don't want to cook rice and I don't want to eat noodles every day. In Guangdong, I also have the choice of claypot rice. In the big winter, I will eat a pot of claypot rice, and the whole body will be warm instantly. The deliciousness that can be completed in 20 minutes, while listening to the temperature of the clams, makes the rice creak, while eating the crispy and delicious casserole, enjoying the sense of hearing and taste. There are also many styles of claypot rice, such as mushroom squid, musk ribs, nest egg beef, etc., which can be different for a week and can cater to different tastes. Generally, everyone likes to eat at the outside store, because the first is troublesome, and the fire in the house is not as big as the special fire outside. The casserole is not so thick, but in fact, from the health point of view, the casserole can not eat more. of. Today, I will introduce how to do it. Actually, it is really not difficult. On the contrary, I feel that it is easy to save, and I can match my taste. This time my husband is under my guidance. My hand is empty to take pictures because he The greed, cut too much sausage, more than 80 pounds of a special dachshund to cut him more than 20 dollars to heartache. My Weibo: http://weibo.com/miko1140
Take a sand shovel, first heat it, oil down, and fill the wall of the pot so that the rice won't stick to the pot, and you don't have to wash it so hard.
Get out of the water and cover with a lid to boil.
After the water is boiled, the silky rice seedlings are washed out. (The more elaborate claypot rice is a combination of several rice, because it will have more taste and layer, but it is not so high in the family.) Better maintain the nutrition of the rice, and it will be softer and more fragrant. Cover the lid, don't cover it too tightly at first, it will overflow, pay attention to it. When the water is not so much, you can completely cover it and cook it. Here is to keep the middle fire.
The degree of rice can be opened
Put the bacon in, I am here to slice the sausage in advance, so it is easier to cook and eat better. The oil of the sausage can be absorbed by the rice grains. The rice is not too greasy. If you are other materials, put it in this time. Cover and cook. It will take about 5 or 6 minutes. In the end, the fire will rise from the casserole, and the angle of the pot will be tilted at each angle, so that the wall of the pot can also be evenly cooked. If you smell a little bit of rice, you will turn off the fire, otherwise it will be very burnt. The lid is smashed and opened again.
Next two rapeseeds, just pour the clams and soy sauce.
I used Lee Kum Kee's oyster rice soy sauce directly here. This was originally backed up in Macau. Later I found that Taobao had this kind of soy sauce that was not so salty. The outside stores were all soy sauce, and the soy sauce was actually 煲. The soul of the rice is like a sausage. The soy sauce has a decisive factor. I used to lick it before. I put a little bit of onion on the octagonal garlic and a little rock sugar into the soy sauce, and then add a little old dyeing.
Come to a pot and figure to finish~