Casserole in Cantonese is the meaning of pot, with pot as a vessel to cook rice, so it is called "pot rice". In the 1930s, pot rice first appeared in small restaurants in Guangzhou, and it quickly became a favorite food of the public. The characteristic of the pot rice is the golden crispy pot at the bottom of the pot, and unlike the ordinary rice pot, the caramelized aroma of this pot is fused with the meat aroma, making the pot rice more unique.
This kind of cooking method of cooking in one pot may seem simple, but it is not easy to make delicious pot rice. Pot rice needs to be cooked with an open flame, the problem is here, at home to make pot rice can not grasp this kind of heat, so that the rice cooked out of the pot is either paste, or sandwiched, even if cooked, it is difficult to form a crispy pot. The following corn takes the wax-flavored pot rice as an example, and tells in detail how to make a good pot of delicious pot rice at home.
【Ingredients】Rice, sausage, bacon, lettuce, coriander, chives
【Seasoning】 Soy sauce, steamed fish sauce, sugar, stock (or water)
【Method】 1, the rice used in the pot rice needs to choose long-grain fragrant rice, this kind of rice is crystal clear, the rice body is slender, the rice is tight and smooth, and the slender rice is also easy to soak soft and cook fast.
2, the rice is selected, the next step is to soak the rice in advance for 1 hour. Soaking makes the rice soft after absorbing water, which can be better heated, and the cooked rice will not be sandwiched, and the taste is softer and stickier.
3: Prepare other ingredients while soaking rice, cut the bacon and sausage into thin slices, try to cut them thinly, and then chop the coriander stalks and shallots and white for later.
4: Heat a little oil, stir-fry coriander and green onion, then put two spoonfuls of soy sauce, two spoonfuls of steamed fish soy sauce, four spoons of broth or water, a little sugar to freshen, boil and then drop some peanut oil to increase flavor, cook into a sauce for later.
5, soaked rice needs to drain the water, if the rice contains too much water, with the water under the pot, it is not easy to form a pot.
6: Heat the casserole slightly, brush the bottom with a layer of oil, and put the rice into the pot to lay flat. Remember that rice cannot be cooked at the same time as water, which is also a key factor in better forming the pot.
7, and then pour into the water, the amount of water is not higher than 1 cm higher than the rice grains, the water can not be more, otherwise the cooked rice is sticky enough to be dry.
8, then cover the pot lid, use medium-low heat to slowly burn, do not open the fire, because the water is less, it is not easy to control the heat and time, it is easy to make the bottom of the pot burn paste. Seeing that the surface water was almost dry, I put the wax flavor on the rice.
9, cover the pot lid, along the side of the pot drizzled a circle of cooking oil, the purpose of the oil is to make the rice is not easy to stick to the pan, but also to promote the formation of the pot, so that the pot is more fragrant.
10, then tilt the casserole pan 35 degrees, low heat and slow burn, burn for 1 minute to turn the pot, so that it is heated evenly, if you do not turn the casserole, the fire has been burning the bottom, it is easy to burn paste.
This process lasts about 8 minutes, and when you hear a "nuisance" sound in the pot, you can turn off the heat. After turning off the heat, do not open the lid of the pot, and continue to simmer for three or four minutes.
11: Finally, put the blanched vegetables on the rice, drizzle with the sauce prepared in advance and eat.
12, so that the rice cooked is not raw and not hard, the rice grains are clear, and there is a beautiful pot, looking at it is not very delicious.
1. Rice needs to be soaked for 1 hour in advance so that the rice is not hard and cooked quickly.
2, rice needs to be drained, can not be cooked at the same time as water.
3, the bottom of the pot needs to brush a layer of oil, in order to easily form a pot.
4, put in the rice and then pour in the water, the amount of water is 1 cm higher than the rice, boil on medium-low heat, remember not to use high heat, to prevent paste.
5, after putting in the wax flavor, cover the pot lid, you need to pour a circle of oil along the lid to prevent sticking to the pan.
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