Hot and spicy, fragrant, and finally warm. In Guangzhou, drinking tea is bound to be tried, and the authentic flavors such as sausage powder, raw porridge, wonton noodles, burdock powder, beef radish, dried fried beef river must be appreciated, and there is a kind of “grass root eating method”. You must not miss it, that is, the Cantonese-style clay pot rice with a little bit of coke and steaming. In Cantonese, the word “煲” in “煲仔饭” is really a pun: it refers to this convenient and quick cooking method (rice is “cooked”), and also refers to the combination of burning appliances and tableware (food utensils). A vessel in one body - "Taipei" (small casserole). In Guangzhou, you can eat claypot rice all year round. In the memory of lazy people, when you are young, when the autumn wind blows, when the temperature drops suddenly, in the streets and alleys, there is a small shop selling clams. A row of stoves are filled with hot steamed clams, those who are slightly larger than the bowl, are wrapped with wire (Cantonese "cuffed" to prevent bursting), the outside of the clam is smoked by the fire, not black Be careful, I was very close. Look at the raw rice, boil, Adding... The bottom of the rice, the meat and vegetables, and the cake is released. The scent floats in the deep alleys and lingers. Until now, the scent still remains in the depths of memory, leaving us with a warm winter impression. Nowadays, the claypot rice has already entered the room and has risen from the roadside stall to the restaurant. The ingredients of the claypot rice are varied, and they can be adapted to the local conditions, and the variety and variety are varied. It is almost "only you can't think of it, you can't eat it." Many restaurants and restaurants have combined their own characteristics to launch a signature claypot with some meat as the mainstay. Many restaurants have also made a name for themselves in some kind of secret clam. The one-on-one, well-made claypot rice also served as a soup, and the ten-character (yuan) eight-character (yuan) was rich and affordable. "煲" (boiled), hot and spicy on the table, one person a pot, the original flavor, the lid is eaten, reducing heat transfer. In the cold season, this warmth is especially popular. The last time I ate a claypot in Guangzhou was the winter of 2004, and it took five and a half years to pass. In a foreign country, I want to eat only myself! Since the lazy people only had induction cookers and no casserole for the induction cooker after moving, they couldn't use the traditional method to make claypot rice. So I thought of a lazy way, that is, using a rice cooker to make claypot rice. Its benefits are convenient and fast, no need to look at the fire, no misses, not easy to get angry after eating; the disadvantage is that the traditional casserole has a unique coke (it is a paste), but for those who do not like the paste, It doesn't matter anymore. Both approaches have their pros and cons. In order to take pictures, I had to go from the rice cooker to the "Taipa". Here, the lazy person recommends one of the most common sausages, which is simple and fast, with a failure rate of zero. In addition to soaking the mushrooms in advance, it takes only 15 minutes to cook the rice from the boiling pot until the rice is cooked. The preparation of the other ingredients can be completed within 15 minutes, plus 2 and 3 minutes of cooking and cooking. The rice before the meal is boiled, and the whole process takes only 20 minutes. Finally, I will attach the 8 tips of the lazy people to teach you how to make traditional and authentic Cantonese-style claypot rice while being lazy. In 20 minutes, you can eat the clams, hot and fragrant clams, lazy people, busy people, single nobles, working people, no need to eat any more, the heart is better than hurry!
Soaked mushrooms, in order to make the mushrooms taste, add some salt in the water of the mushrooms
Rice cooker liner wipes a layer of oil
After washing the rice, add 1 tablespoon oil and 1 teaspoon salt, mix well, add a handful of shrimp, and pour in boiling water.
Press the rice cooker button
When cooking rice, slice the sausage
Broccoli cut into several pieces; onions and parsley are chopped, garlic is cut into garlic
Boil boiled water, add 1 tablespoon oil and 1 tablespoon salt, sauté broccoli and mushrooms, rinse with cold water
After the rice cooker button jumped, quickly put the sausage and mushrooms into it.
After suffocating for 1 minute, hit two raw eggs and put the broccoli into it.
After 2 minutes, wait until the egg 5 matures into a sugar heart egg (protein coagulation, egg yolk or liquid) and then pour the sauce, poke the egg and mix well. When you eat, you can add some pickles such as spicy radish according to your taste.
From the oil pan, sauté the onion and garlic, pour the soy sauce and water, add the sugar, boil and put a little chicken
Put the parsley in a bowl, add the sesame oil, pour the freshly boiled soy sauce into the bowl, and the sauce is ready.
1. To save time, be sure to cook with boiling water. 2. With bacon, you can simmer the bacon with the sausage and taste better. 3. Shrimp is for the taste of the rice is more delicious, can not put 4. Vegetables can be changed into other kinds of cabbage, cabbage and other kinds according to the actual situation. 5. If the mushroom is big, it can be sliced and cooked. 6. The amount of various materials of sauce can be adjusted according to individual circumstances. In addition, you can add oyster sauce (lazy people can not eat oyster sauce, so do not let go).