Why is the clay pot rice cooked by Cantonese so fragrant? What should I pay attention to when cooking clay pot rice at home?

Clay pot rice, also known as clay pot rice, is a famous dish in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. The main types of this dish are bacon-flavored clay pot rice, mushroom slippery chicken clay pot rice, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken clay pot rice and so on. Usually, lard is brushed in the pot first, then the washed rice is put into the pot, and the water is measured and covered. When the rice is seven-cooked, add the ingredients and cook it with slow fire.

The "pot" made of ceramic tiles is more flexible in heat control, and the cooked rice is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It's as delicious as pouring hot rice in soup for a while before eating. Guangdong people make clay pot rice very fragrant and put a lot of spices in it. Clay pot rice is produced in Guangzhou, Guangdong Province. Literally, it is made of clay pots, and it is also called Bao Zhai Fan in Guangdong Province. Because the casserole is evenly heated and has good heat preservation effect, it can well preserve the nutritional components of the ingredients, and the rice made from the casserole is very fragrant.

Casserole rice is very picky about temperature. You can't use hot pot, you can only use slow fire, you can't be impatient, you have to wait patiently, so that you can bring out the taste and nutrition of ingredients and rice. It looks appetizing, but the rice is not fragrant and there is no rice skin. Sausages are also inferior sausages. They only smell strong wine, and the price is not cheap in 28 yuan. Let's do it at home! You can mix ingredients according to your own preferences, clean and hygienic, and achieve true nutrition and health.

Clay pot rice is also very particular, with Changtai fragrant rice or oil rice as the best. This kind of rice is crystal clear, oily, slender and durable. Don't choose early rice, because early rice has poor water absorption, and late rice is the best. Traditional varieties of clay pot rice include. Douchi ribs rice, pickled sausage, original chicken rice, eel rice, frog rice, salted fish, etc. Now there are clay pot rice all over the country, and the dishes are tailored to local conditions and have their own characteristics. I cook clay pot rice at home, and it still tastes like Cantonese sausage. Salty, fragrant and sweet, with mushrooms, Shanghai green and eggs. Mix and match to be super appetizing. Remember a trick, we can eat delicious food and golden crispy rice, which is much more delicious than the restaurant outside! "。