How to make spareribs claypot rice
Overview
The New Year is here, I wish you good health! Money is rolling in! Happy family! The method of making claypot rice with spareribs is an original work shared by Sister Xin and me as a real-shot editor for everyone to learn from. The group friends help each other and learn from each other with the theme of meeting at 9 o'clock every night, and the recipes of the group open class are simultaneously launched in the food world. If you encounter problems in your studies, you can ask the masters in the group for advice; if you are willing to share delicious food with your friends, you can use it to your heart's content; if you are troubled by finding no teachers, you can pay attention to the open food classes of seniors. The group is our big family. Welcome to join the Love Life Love Food Q Group: 555618180 to inherit the spirit of mutual help and mutual learning!
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Ingredients
Steps
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Claypot rice was made by burning firewood when I was a child. The first part is made by burning firewood, and the second part is slowly roasted by the ashes of the fire. After cooking in a pot, even if it is only soy sauce mixed with rice, it will still be fragrant. Nowadays, I mostly use a rice cooker for cooking. I haven’t done this for a long time. In response to everyone’s request, I made a special trip to buy a clay pot and came back to edit the lesson plan. Since my home only uses electricity, I can only use an electric ceramic stove to demonstrate the steps.
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The chicken oil is burning in the pot. Before making the claypot rice, sauté the chicken oil with onions until fragrant and set aside.
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The rice to be cooked should be washed with clean water first, and then soaked for half an hour. I used 90g of rice for this clay pot. Generally, 150 to 180g of rice is just right for this kind of clay pot.
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While soaking rice is free, let's marinate the ribs first. Today I chose to use olives as marinade. Add olives, oyster sauce, and cornstarch to the ribs, mix well, and set aside to marinate for preparation.
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Pour clean water over the soaked rice, add one teaspoon of the chicken oil that was cooked before, and mix evenly.
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Add an appropriate amount of water to the pot, bring to a boil over low heat, pour in the rice mixed with chicken oil, and then turn to high heat to cook. If you are not familiar with this step, just don't heat the pot first, and directly pour the rice mixed with chicken oil into the cold pot and add water. Heat the pot over low heat first, and then turn to high heat to cook.
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Because your rice has been soaked, you should not add too much water. The water level should be soaked until it is about one centimeter above the surface of the rice.
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Cook over high heat, because the chicken fat will float to the surface. Use chopsticks to stir evenly once or twice in the middle.
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Cook until the rice is 8 minutes cooked. When the water is almost dry, you will see many bubbling pores. At this time, lower the heat appropriately.
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Then place the previously marinated pork ribs on the rice surface, cover the lid and continue to simmer.
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Taking advantage of the free time after rice, let's prepare the sauce for later use. Take a small bowl, pour one teaspoon of light soy sauce, one teaspoon of oyster sauce, one teaspoon of chicken fat, then pour in half a teaspoon of boiling water and mix evenly. The amount of sauce I'm giving you is the proportion. You can add or subtract the amount according to your personal preference when pouring the sauce.
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When you smell a strong aroma of rice, if you use firewood to cook it, you should immediately turn off the heat and let the residual heat of the firewood ash cook the bottom of the pot to continue simmering the rice. If you use gas and electricity, you should turn down the fire to the minimum.
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When the rice is so stuffy that the entire kitchen is filled with the aroma of rice, the claypot rice is ready. Open the lid and pour in the appropriate amount of prepared sauce. Add the blanched green vegetables and serve as decoration.
