The New Year is approaching, it is the season when the family of Yangzhou citizens is baking, today, this newspaper specially invited a Cantonese chef to teach everyone to make a fragrant Cantonese pot rice.
【Chef Appearance】
Huang Jitong (Chef Tim Tong Li)
【Raw Materials】
250 grams of Thai basmati rice, sausage, duck leg, bacon, secret soy sauce, vegetable hearts, minced green onion, chopped coriander, peanut oil.
【Directions】
1. Wash the Thai fragrant rice and soak it for half an hour; set aside the sausage, duck leg and bacon slices; wash the cabbage, blanch the water and set aside.
2. Place the soaked Basmati rice in a casserole dish and bring in water or boiling water over high heat until the water dries.
3. Add sausage, duck leg, bacon, cover the pot with peanut oil, simmer for 6-7 minutes on medium-low heat, the wax flavor is ripe, there is a pot at the bottom of the pot, turn off the heat.
4. Add chopped shallots and coriander before serving, and pour in the secret soy sauce.
【Tips】
The flavor of the pot rice is taken from the flavor itself, Thai fragrant rice must be soaked in drainage, add cold water and hot water can be, hot water boiled fast, can save time. Secret soy sauce is the chef's secret, and the pot rice must be eaten with the pot to be delicious enough.
【Chef's Interpretation】
Pot rice is a traditional famous spot in Guangdong, which is made of rice, Cantonese sausage, green vegetables, eggs, blended oil, soy sauce, umami sauce, sugar, sesame oil and other raw materials. The pot rice recipe is simple and convenient, and it is said to have the effect of tonifying the spleen, stomach and lungs.
Huang Jitong's pot rice is made of peanut oil made by local farmers in Guangdong, and the flavor is also homemade by the chef, which is very popular with local foodies.
【Chef's Secret】
According to the chef, the pot rice originated from Guangdong, using a casserole pot as a vessel to cook rice, and Guangdong calls the casserole pot a pot, so it is called pot rice. More than 2,000 years ago, books such as the "Notes on etiquette" recorded that the first and second treasures of the Eight Treasures of the Zhou Dynasty were the same as the method of pot rice, but they used yellow rice as raw materials, which showed that it was very valuable at that time.
Reporter Tu Mingjuan text/photo
【Source: Yangzhou Network_Yangzhou Culture】
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