Introduction: Originating from Guangzhou, Guangdong Province, pot rice is a local specialty dish that uses casserole as a cooker to stew rice. In Guangdong, casserole pot is also called pot pot, so pot rice got its name.
There are many kinds of Cantonese pot rice, the most traditional pot rice is rib pot rice, wax flavor pot rice, shiitake slippery chicken pot rice, salted fish meat fragrant pot rice and so on. Whether the pot rice is delicious or not has a lot to do with the quality of the rice, and the delicious pot rice must use high-quality silk seedling fragrant rice to cook rice with a strong flavor. Pot rice has two characteristics, one is that rice and vegetables are cooked in one pot, which is convenient and convenient. Second, we must pay attention to controlling the heat, successful pot rice, there is a layer of crispy pot under the pot, we call it cooking scorched, rice burnt color golden, dry and crispy, do not miss when eating pot rice.
After the winter, the bacon flavors such as dachshund and bacon are freshly listed, and it is the time to start eating bacon pot rice. The rice is simmered in a pot with wax flavor, and even the rice is charred after it comes out of the pot. Let's take a look at the Cantonese-style rice recipe, and the process steps tell you.
【Cantonese-style pork pot rice】
【Preparation materials】: 2 sausages, 1/3 piece of bacon, 150 grams of rice, green onion, soy sauce, peanut oil.
【Specific method】: 1, brush a layer of peanut oil in the pot, and then put the washed rice into the pot.
2: Put a normal amount of water into the pot and cover with a lid.
3: Put the casserole dish on the stove, cook the rice on medium heat, and adjust the heat to a low level after the rice is boiled, so that the pot is heated evenly.
4. During the rice pot, cut the sausage with a slash knife into thin slices of 2 to 3 mm thickness, and cut the bacon into thin slices.
5: When the rice cooker is seven ripe, add the cut sausage slices and bacon slices to the pot, spread the ginger shreds on top, cover the lid, and then turn to slow heat to cook the rice and bacon.
6: Finally drizzle with soy sauce, peanut oil and green onion, simmer over medium-low heat for 2 to 3 minutes, then turn off the heat.
When eating and using, it should be served with green vegetables, pick out the ginger shreds, stir the rice and wax flavor in the pot evenly, and stir well. The aroma is fragrant, the rice is fragrant, and the rice is charred and crispy, which makes people reminisce. After the winter, I love to eat wax-flavored pot rice, rice and vegetables stewed in a pot, which is convenient and delicious. Cantonese-style pork pot rice, like the relatives can try.
Tips:
1, with a casserole pot to cook rice, in the fire control is more flexible, pay attention to control the heat, otherwise it is easy to cook raw rice.
2, boiled pot rice, the choice of rice is particularly important, it is best to choose late rice silk seedling fragrant rice, late rice cooked out of the rice soft, long rice aroma, excellent taste.
3, each type of rice is different from the degree of water, pay attention to the choice of rice type, as well as the appropriate proportion of water, so that the rice will be boiled out of the teeth will leave a fragrance, let people reminisce.
4, when eating pot rice, remember to taste the taste of rice burnt, fragrant and crispy.
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