I was doing the next day's lunch, and the dish was fried, but I found that the rice didn't move. I took a closer look and found that the rice cooker was actually broken... I was so helpless that I suddenly thought of a cast iron Taji pot, which was used before. To make claypot rice, since it is all rice, why can't you cook fresh rice? At this point, I took it out and tried it. It was successful, and it was delicious. It was no worse than the rice cooker!
Since it is a Taji pot for cooking, the pig's foot is of course the first to appear. Of course, if you are an ordinary cast iron pot, you can also have a lid. Anyway, you must first have a cast iron pot! You can use a brush to brush a layer of oil around the pot. It is not easy to stick the pot.
Because I finished thinking about writing this, the picture of cooking is gone. This is the way it has been cooked for about ten minutes. Anyway, it is based on the standard of cooking a little more than usual, and the food is flat. Two quarters
Then cover your lid, boil the water in a big fire, how do you tell if it is open? Don't uncover the lid. When you open it, the pot will pop up. At this time, you will switch to a small fire and slowly simmer. It may take about ten minutes or so. You can open it and see if the water is dry. Generally, the water standard is correct. Up
After cooking, turn off the fire and let it continue for a while, about a few minutes. If you taste it and don't panic, don't panic, cover it and let it go. The temperature of the cast iron pot and the internal water vapor pressure will continue to provide temperature for the rice until it is thoroughly cooked!
Don't uncover the lid, don't uncover the lid, don't just uncover the lid, repeat the important thing three times, um, what other supplements ask me to write again~ (๑ ́ڡ`๑)