How to make clay pot rice at home

Most people eat clay pot rice in fast food restaurants or hotels. In fact, clay pot rice can also be made at home. The steps are not very complicated. So how do you make clay pot rice at home? The main ingredients for making clay pot rice are rice and vegetables. You can choose beef, pork, or sausage, etc. The steps for making clay pot rice are the same, the main difference is the raw materials used.

Ingredients: 120g rice, 650g extra lean intestine

Methods/Steps

I'll order it for one person.

120g rice, soak in water for 40 minutes.

A Japanese earthenware pot with an inner diameter of 15CM (outer diameter of 18CM), and lard on the bottom of the pot. I didn’t take a photo of my greasy hands, so you can refer to Nono’s. I used lard, and the rice crust was very fragrant.

Pour the soaked rice into the pot and add water 5-6 mm above the rice surface. The amount of water should be less since the rice has been soaked anyway. I took this casually in the kitchen, so the photo is out of focus. Please take a look at it together.

I suggest not to rush to turn on the fire to cook rice at this time, because from my experience, the rice cooks very quickly. I am not slow, but the rest of the ingredients are not prepared yet. It's probably difficult for a kitchen novice. So, there is no rush to cook once everything is prepared.

Two slices of sausage, I used the 605g package of Ronghua extra lean sausage, which was given to me by a friend. I checked and found a lot of them on Taobao. This sausage is pretty good. It is cheaper and easier to buy than Yung Kee’s, and each piece is small, making it convenient for one or two people to cook.

Heat the pan (either a frying pan or a Chinese iron pan), add a little bit of salad oil (the sausage will produce oil, the oil is just to lubricate the pan), then turn down the heat and put the sliced ​​sausage in to fry until cooked. Be careful to keep the fire low, otherwise turn it off. I was frying it while checking WeChat and ended up burning it a little. The sign that it is cooked is that the white fat in the sausage becomes transparent.

Take out the sausage, put the white part of a scallion and a small slice of ginger directly into the sausage oil fried in the pot, stir-fry until fragrant, then take out and pour 4 porcelain spoons of light soy sauce (Chinese white porcelain spoons for single use), 2 porcelain spoons of water, 1 porcelain spoon of sugar, 2 porcelain spoons of cooking wine (I use the rice wine I drink myself, anyway, the cooking wine will be very fragrant if you use more), then stir-fry to make the sauce. Pay attention to the low heat, if the heat is too high the soy sauce will easily burn. Just stir-fry until fragrant, then you can turn off the heat and pour it out after a while.

After pouring out the sauce, still use the same pot, put in two large bowls of hot water, add a spoonful of salt (to the point where the water tastes a little salty), cover and bring to a boil. This pot is used to blanch green vegetables. Salt is added to make the vegetables taste good. Heating water... is a time saver. The reason I use this pot is… I don’t have to wash it.

Use chopsticks to pick up three small green vegetables and put them into the pot one by one. When they turn green, you can take them out. When buying microgreens, make sure they are dry and ask the stall owner if they are the sweeter kind. Just wash it clean when you get home, don't soak it in water. The most annoying thing is the kind that the stall owner keeps pouring water on, and it tastes like tap water when you chew it. The purpose of blanching the greens is to solve the problem of Nono’s greens turning yellow - after blanching, you don’t have to worry about them turning yellow when you stew them in a pot.

Kitchen novices can now start cooking with confidence. After boiling over high heat with the lid on (about four or five minutes), turn to low heat and cook for 8 minutes (according to the amount of water in my pot), and the rice is almost cooked. In fact, you don’t have to worry about opening the lid when cooking rice, so if you’re not sure whether the rice is cooked, just open it a few times and taste it. When making clay pot rice, you must put a little water in the pot at the beginning.

If you are an experienced cook, please refer to this time and assess the time to start preparing the ingredients. It is actually better to pour the sauce on after stir-frying. It is actually better to put the green vegetables into the pot while they are hot after blanching, as it would be a waste of calories if they are left cold.

Open the lid after the rice is cooked over low heat. First pour half of the sauce on the rice, put the sausage on it, then put the green vegetables on it, beat an egg, and finally pour the remaining half of the sauce on it.

You have to put the ingredients in quickly because you will turn off the fire at the end and use the heat from the clay pot to simmer the ingredients. If you move too slowly, all the heat will escape. But if it’s all gone, it’s all gone. If you’re a kitchen novice, you can just turn on a low heat for a while and it won’t be a big problem.

Turn off the heat, cover the pot and simmer for five minutes. That's fine.