Steamed Rice in Clay Pot

Steamed Rice in Clay Pot

Introduction:

"Baozai" is the local dialect of Minnan in Taiwan. "Baozi" means casserole, "Zai" means small casserole, and the two words together mean small casserole. "Baozai rice" refers to rice cooked in small casserole. Taiwan's Pao Tsai fan restaurants serve almost all the rice cooked in small casseroles for one person, which is the origin of the name of Pao Tsai fan. The cooking process is divided into three parts: the fast rolling stage of high fire, the dry adding stage of medium fire (very short time), and the slow baking stage. We don't have to consider the short adding time. Cook first and put ingredients after dinner: this cooking method is most suitable for the combination of meat and vegetable, and it's better to cook more juice. Because the gap between the seven or eight mature rice grains is large, the juice can quickly penetrate into the taste. It takes a certain amount of time to cook, and it also needs a person at the edge of the stove to keep stirring. It's easy to use the electric pressure cooker. You don't need to look after the cooker on the stove. You can set the time and firepower, which is labor-saving, fast and convenient. If you are lazy, you have to be lazy! "

Production steps:

Materials required:

Ribs: 500g

Rice: 300g

Mushroom: 3

Rape: 3

Garlic: right amount

Old style: moderate

Chicken essence: appropriate amount

Refined salt: right amount

Ginger: right amount

Sugar: right amount

Shredded scallion: right amount

Salad oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: pot

Production time: three quarters of an hour

Taste: salty and fresh