It’s so delicious that even the God of Food will cry, rich and spicy, claypot rice

Overview

While making this claypot rice, I couldn't help but think of many memories about Zhou Xingxing's movies. In my mind, especially the bowl of "Ecstasy Rice" in "The God of Cookery". What is life in this world for? From a bowl of ordinary and inconspicuous barbecued pork rice to one that makes people drunk and dreamy, is it a wake-up call or a sigh of regret? Perhaps as Stephen Chow said, there is no god of food, or everyone is a god of food. As long as you put your mind to it, you can still make delicious food, and the taste comes from your heart. Claypot rice, as the name suggests, is rice cooked in a small clay pot. There are more than 20 flavors of Cantonese claypot rice, which are popular all over the country, such as cured meat, mushroom chicken, black bean pork ribs, pickled mustard fish belly, salted fish patties, etc. Claypot refers to a kind of container and a cooking method, which is to put the washed rice into the pot, measure the amount of water, cover it, cook the rice until it is seven-cook, add the ingredients, and then simmer it over a slow fire. Claypot rice is a special snack in Guangdong. There are shops selling claypot rice in the streets and alleys. One person cooks it in one pot, which is more hygienic, so everyone loves it. In a bustling business scene, a row of hot pots are placed on the stove, and the skillful chef patrols back and forth with chopsticks. It is like performing acrobatics. Claypot rice is simple and convenient to make. Although the portion is not large, it is filling. It can taste both meat and vegetables. The rice also has the aroma of meat. The unique aroma from the pot extends into the rice and blends together, which greatly increases the appetite.

Tags

• staple food
• home cooking
• cantonese cuisine
• pregnant women
• maternity
• old man
• rice
• lunch
• dinner
• students
• dried shrimp
• oil
• onions
• oysters
• sausage
• soy sauce

Ingredients

Steps

1. 1 Wash the oysters with cornstarch, soak the dried shrimps, a green onion, and rice (I forgot to take a photo of the sausage)

   

2. 2 For a casserole, brush a thin layer of oil on the bottom of the pot, wash the rice and put it into the pot, pour in water, the ratio of rice to water is 1:1.5, soak for an hour (at least an hour)

   

3. 3 Move the casserole to the fire and bring to a boil

   

4. 4 Cover and simmer until the rice is cooked (about ten minutes)

   

5. 5 When the rice begins to collect water, you can see holes on the surface of the rice

   

6. 6 Place the sausage, dried shrimps and oysters on top of the rice and cover (I forgot to take a picture of the sausage)

   

7. 7 Reduce the heat to low and simmer for another five minutes. The critical moment has come! Turn off the heat and let the claypot rice bake for ten minutes.

   

8. 8 The braised rice is fragrant, pour the sauce on it, mix well and serve