Claypot rice is simply an angel in the hearts of Cantonese people! After mastering the law, the clay pot rice is super convenient and easy to do!
Eight cups of rice (plastic cups in rice barrels, according to the amount of rice ~), soaked in a bowl and soaked for one hour.
Two or two beef slices (here the market is uncle cut and then called), wash and drain, put in a bowl, add a little salt, a spoonful of soy sauce, a spoonful of fuel, half a spoonful of pepper, half a spoonful of sugar , half a spoonful of vegetable oil, two or three spoonfuls of raw powder, stir evenly, grasp it with your hands, and beat it into a group. It is covered with a lid and marinated for one hour. [The lid is to prevent the water from evaporating and keep the tender and juicy taste.
Apply lard to the small casserole, put the soaked rice in, add a thin layer of water (slightly over the rice is OK), cover the lid and let the fire boil, the water opens the lid and leave a little bit of seam
I only eat cooked eggs, so when I open the water, I knock the eggs in. After the fire, keep the fire for five minutes, turn off the small fire, put the marinated beef into the flattening, and turn the pot to the flame of the stove in the middle direction of the front, back, left and right, one direction for one minute, and a small fire for five minutes. . Five minutes, OK!
Mix well and mix well! If you are too weak, add a little seafood sauce~
Claypai rice is actually very good to do, no matter what material, the big steps are the same, 1 bubble rice 2 casserole lard 3 fire five minutes 4 small fire five directions turn a total of five minutes 5 off the fire for five minutes! This way it will be crunchy and fragrant! In fact, the authentic slippery beef clams should be knocked into the eggs when the fire is turned off, but I can't accept eggs that are a little unfamiliar, so I started to knock the eggs in. If I can accept them, I can put them in the end. ~