When the weather is cold, people want to eat some delicious food with hot.” the clay pot rice” from the Lingnan area in China, whether its the hot pot smell caused by its own cooking or the hot popularity created by its taste and reputation, it can give us enough comfort in the cold winter season.
Because this kind of casserole is put directly from the stove to the food in front of the diners, it can let the person sitting in the chair does not leave, directly feel the warmth of the fire from the face, and it will be easy to feel the residual temperature of dissipation.
Walking in the cold wind and try to avoid the cold, in addition to the hot pot, since it is to find a Cantonese restaurant, go in and order a pot of clay pot rice, as long as you finish it, your body and mind will be warm.
The staple food is rice. In my hometown, everyone usually feeds the clay pot rice with silk seedlings. Some people even mix oil and sticky rice together. In any case, it is good for long-grain glutinous rice. Because it has good water absorption, it can release the flavor. And absorb the materials and sauces intact. In addition, in order to make a pot of clay pot rice rich, it will also be matched with different ingredients, bacon (bacon, sausage, etc.), salted fish, meatloaf, cardamom ribs, chicken, squid, frog, pond, etc. This creates it with a lot of looks. After cooking on a fire, every pot of clay pot rice is like a newborn. The scent that comes out after each cover is always fascinating.
Because roast meat is a good thing for Cantonese people, the waxy taste is only in the winter. Steaming rice with rice is a unique flavor in local cuisine. The savory glutinous rice with the aroma of rice, bacon and the fragrant aroma of the fire, the fusion of the release of an exhilarating aroma, facing it, the impulsive desire is simply disrespectful to it.
There are some important features about the clay pot rice:
Rice: The soul of the clay pot rice, mainly depends on the taste of rice and the quality of rice coke. As a product of the Lingnan area, rice generally uses silk seedling rice or oil sticky rice or mixed rice, which can fully absorb the flavor of the fat and sauce of the ingredients in the clay pot rice. The excellent clay pot rice, the choice of rice is the key, the rice fragrance exists. Moderate soft and hard is good. At the same time, the different degrees of rice pot also represent the level of fire and cooking skills, and related to the taste of the taste, good clay pot rice must have a coke and is crispy and delicious.
Lawei: It is a kind of bacon that is served with clay rice. Different flavors have different flavors. We mainly look at the aroma, flesh, and taste of the bacon. The combination of bacon is often made between the duck, the sausage, the bacon, and the intestine (the black intestine). The delicious bacon is often pleasant, not too heavy, nor too big. The smell is full of the fragrance is the correct solution.
Taste: The overall match is reasonable and delicious and is recommended. In this dimension, we will judge whether the rice coke is decent, whether the rice and the bacon are delicious, whether the sauce is the finishing touch, and the overall taste is used for scoring. The sense of separation is undoubtedly a failure.
Some critical points to look through a claypot rice:
1. The focus of the claypot rice is also seen. Different stores will use different utensils to make the dishes. It will also directly affect the taste of the claypot rice. The use of the pots in this evaluation is also different, but most of them are still煲mainly. The evaluation will be described in words.
2. Claypot rice is a delicious taste of time and time. The grasp of the fire directly affects the taste of the finished product, and it also affects the expression of the rice coke. In addition, if you want to eat this delicious food, waiting for it is a price to pay, different stores wait for different time, we will also provide information for your reference.
3. Finally, we want to tell you that the finishing touch of the claypot is also the sauce that is finally topped. Many people think it is soy sauce, but in fact, the locals call it “bead oil” (red oyster sauce, also known as sweet soy sauce). The well-made restaurants will be decorated by themselves and have a unique flavor.
4. In the waxy claypot rice, the use of bacon is generally composed of sausage, bacon, moist sausage (black sausage, duck liver, and pork) and wax duck. Commonly used is sausage and bacon or sausage. There are also four kinds. All have it.
5. The glutinous rice is a large category, and the silk glutinous rice and the fragrant rice are all attributed to it. Therefore, the glutinous rice can be understood as the silk seedling rice or the fragrant rice.
