Casserole rice, as the name suggests, is a rice cooked in a small casserole, which is called "pot rice" in Guangdong. Guangzhou has many small shops selling pot rice, usually open on the side of the road, the stove head is full of steaming pots, and a master with bamboo chopsticks patrolling back and forth, like a wheel war in Go. Although it is sold alone, there are dozens of varieties, which are delicious and not expensive.
On the day of the "light snow" in the early winter of 2011, I flew from Nanjing to Guangzhou, and then transferred from Guangzhou to an international flight to Kenya. The time to Guangzhou is more than two o'clock in the afternoon, the transfer time is more than nine o'clock in the evening, and there are many hours of free time in between, which is enough for me to visit the street markets in Guangzhou.
The pot rice of a restaurant on Beijing South Road in Guangzhou (the name of the shop is forgotten) is very delicious. Approaching the evening, it was already hungry, and the steaming pot rice on the stove in front of the restaurant emitted a seductive aroma, which was a great temptation for a person eager to eat. It was time for dinner, and the number of diners in the restaurant was getting more and more, and I sat down at a table near the window, first, I could look out at the scenery and eat food, with a feeling of relaxation, and second, I could avoid crowding. A fragrant tempeh pork ribs pot rice was brought to me by the waiter, and when the lid was lifted, ho! The smell of meat and caramel made me immediately excited and couldn't wait to start enjoying the food. Tempeh ribs are indeed the most compatible with pot rice, crystal clear rice absorbs the essence of soy sauce and pork ribs, full of soup rich sauce salty aroma, ribs fat but not greasy, warm and delicious, warm and delicious after eating. After the rice is eaten, the delicious food is still behind, that is, the essence of the pot of rice. Scrape a spoonful into your mouth, and the crispy and crispy pot jumps between your teeth, accompanied by the smell of soy sauce and meaty grease.
Casserole rice (i.e. casserole rice) is a traditional food in Guangdong. There are more than 20 kinds of flavors of Cantonese pot rice, such as wax flavor, shiitake mushroom slippery chicken, tempeh pork ribs, pork liver, roast duck, white cut chicken and so on. In fact, in addition to a kind of container, clay pot also refers to a cooking method, that is, put the rice into the pot, measure the amount of water, cover it, add ingredients to the rice pot until it is eight ripe, and then switch to cooking over a low heat. Unlike rice cookers, casseroles made of tiles are more flexible in terms of heat control, and the stewed rice is also more fragrant.
The traditional varieties of casserole rice mainly include tempeh rib rice, wax rice, plate duck rice, yellow eel rice, field chicken rice, curry beef rice, etc. Authentic to use silk seedling fragrant rice, take its solid, fine, crystalline, good taste, strong taste, and easy to be soaked in soup.
Delicious casserole rice has two characteristics that cannot be ignored, one is the sauce of casserole rice, open the lid and pour on the rice, there is a sound of nourishment, this is the finishing touch, casserole rice looks gorgeous and shiny, all depends on the craftsmanship of the sauce; the other is the crystal clear silk seedling rice, a layer of golden pot stewed out of the smooth pot bottom, different from the ordinary pot, not only crisp and long taste, the essence of casserole rice. This not only depends on the heat, but also pays attention to the quality of the casserole, a good casserole has a layer of bright glaze bottom, and the stewed pot is fragrant and crisp. Casserole is a kind of pottery cookware, which is characterized by slow heat transfer, so it has strong heat preservation, which can better preserve the nutrients and temperature of food, so it has been widely used by people to cook food.
To make casserole rice, you need to do: 1. You must thai fragrant rice, northeast rice and silk seedling rice, so that the rice is caramelized; 2. The fire control is very important, you must adjust the fire from time to time, the focus should be stirred, generally a pot of rice to be more than 25 minutes, but the maturity of the rice, mainly rely on experience to judge; 3. The use of casserole rice materials is arbitrary, can be adapted to the time and place. To do a good job of casserole rice, while paying attention to the heat, the use of rice is also harsh, because the varieties of rice are different, the amount of water is different, so it is recommended to use Thai fragrant rice, Northeast rice, silk seedling rice; all kinds of meat, wax flavor of heating, preheating, taste absorption degree is different: some materials to be cooked with rice into the pot, and some materials need to be processed in advance mature products, in the rice eight ripe when the rice is covered on the rice, both of which preserve the nutrients and umami of the material to the greatest extent, so it is necessary to identify the texture and characteristics of various materials, Strictly grasp the operation of the measure, to do just right. When eating casserole rice, remember to try the caramelized pot, which is fragrant and crispy, which is a rare and beautiful experience in food life.