Hunan style claypot rice
Overview
A while ago, a friend from Hunan gave me a bunch of bacon, sausages, dried tofu and braised vegetables from my hometown. I have always been very fond of Hunan bacon and dried tofu. Can you still avoid this ready-made material, clay pot rice? ! Cantonese-style claypot rice generally uses bacon, sausages, sausages and kale, etc. To make it at home, you can create your own based on the materials you have on hand.
Tags
Ingredients
Steps
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Pre-soak the rice in water for one hour, apply a layer of oil in the clay pot, put it into the clay pot and cook over high heat for about 10 minutes, the ratio of rice to water is 1:1.5
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Slice half of the old bacon, 2 pieces of sausage, and cut a few celery leaves. It is best to soak the bacon in water to remove the salt. I forgot to soak it and it was too salty
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When the rice water is bubbling and almost dry, add the bacon and sausage, turn to low heat and simmer for about 13 minutes. The time increases or decreases according to the amount of rice you have
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When simmering rice, pour a circle of vegetable oil along the edge of the pot, tilt the pot 45 degrees and rotate it from time to time, so that the crispy rice crust can be produced in turns. Traditionally, lard is used, so I’d better be healthier.
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Suddenly a piece of cabbage succumbed to the trap and ran into my sight. I cut a bunch of shredded cabbage decisively. It turned out to be a wise decision. Here comes the main event, how to mix the sauce: 1 part light soy sauce + 2 parts oyster sauce + 1 tsp sugar + appropriate amount of sesame oil
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After the rice is cooked, turn off the heat and bake for another 10 minutes. At this time, blanch the celery leaves and shredded cabbage in boiling water for about 20 seconds and put them in a clay pot. Arrange sliced tomatoes, pour in the sauce and stir evenly.
