How to make tin foil clay pot rice

Claypot rice is a very common food for people in the south, and there are many types. It can be a vegetarian dish or a meat dish. Tin foil claypot rice is also one of the more delicious foods, but how is tin foil claypot rice made? Everyone is familiar with tinfoil. It does not release toxic substances during the production process and is disposable. It is a safe and environmentally friendly tool. You can learn from other people's experience for specific methods.

Advantages of clay pot rice aluminum foil bowl/tin foil bowl:

1. The clay pot rice aluminum foil bowl/tin foil bowl does not produce any "harmful substances" during use, and is disposable, clean and hygienic, does not pollute the environment, and is easy to recycle!

2. The aluminum foil bowl/tin foil bowl for clay pot rice can be directly placed on the clay pot rice machine and gas stove for heating. The cooking time is as fast as 8-9 minutes to prepare a pot of rice, saving energy!

3. Compared with the foam or degradable disposable lunch boxes on the market, the clay pot rice aluminum foil bowl/tin foil bowl has a beautiful appearance and high grade, and is very popular with customers!

Cured Meat Claypot Rice

Material:

A clay pot, rice, your favorite meat (this time I used cured duck and sausage, you can mix it according to your taste!), an egg, and some shredded ginger.

practice:

1. Apply a thin layer of oil on the bottom of the clay pot and wash the rice. The ratio of rice to water: 1:1.5 (This ratio is very important, as it affects the degree of doneness of the rice! If it is too soft, it will not taste good, and if it is half-cooked, it will be completely inedible!) Put the rice and water into a clay pot and bring to a boil over high heat.

2. In less than ten minutes, the rice starts to absorb water. You can see holes on the surface of the rice. At this time, quickly put the meat and shredded ginger in! Quickly!

3. After the meat is put in, add shredded ginger and beat an egg. Cover with a lid, turn to lowest heat, and cook for another three to four minutes. The critical moment is here! Turn off the heat and let the clay pot rice bake for fifteen minutes. Don’t open the lid to check again~ This is the most critical moment for clay pot rice. If the baking time is not enough, the rice will be raw and it will be difficult to recover.

4. After waiting patiently for fifteen minutes, the fragrant clay pot rice is ready! It is no worse than what you eat outside! Let's eat!

Beef Claypot Rice

Ingredients: beef, sliced ​​ginger, chopped green onion, coriander, rice and eggs.

Auxiliary ingredients: salt, chicken powder, dark soy sauce, sugar, oyster sauce, oil.

practice;

1. Marinate the beef with ginger slices and chopped coriander and set aside.

2. Wash the rice and cook it. The water should be 1-1.5 cm above the rice surface. Add oil and a little salt. After the water boils, turn down the heat.

3. Then put the beef in, cover and continue to cook. Move the pot from time to time to allow the bottom of the pot to heat evenly. When you smell a little bit of burnt rice, remove the lid, beat an egg, and sprinkle some chopped green onion and coriander.

Preserved Duck Rice

Ingredients: 5 pieces of cured duck, 2 pieces of Chinese sausage, 1 bowl of rice

practice:

1. Heat a pot until red, add a small amount of oil, put in rice and 2 bowls of water, and cook over high heat for 5 minutes until the water is dry.

2. Pour out excess water, add the cured meat, cover, and simmer for 7 minutes.

3. Cook for 3 minutes, the aroma will be stronger and the rice will taste better.

Tips:

1. Wash the preserved meat with warm water first, because the preserved meat is air-dried food, so this can wash away the dust on the preserved meat.