Claypot rice

Soak the rice in water in proportion. It is best to soak for more than 2 hours. Do not soak it for too long, otherwise the rice will become fragrant and unpalatable.

Take out the claypot bowl and put in an appropriate amount of rice (about 7 minutes), add water or clear soup (the soup cannot be seasoned with original pork rib soup or some scallops)

Cover it and burn it on the gas stove. This picture is from the clay pot stove in the store. Turn on high heat and take a look at it after about five minutes.

When the rice is cooked dry and there is a sizzling sound, add an appropriate amount of soybean oil around the rice.

Continue to roast over high heat, and use a clay pot clamp or tiger insert to hold the clay pot bowl and turn it. When steam comes out from the lid of the clay pot, start to turn down the heat. This process takes about 30 seconds, I can’t say.

Then turn to low heat and cook slowly, which will help to cook the rice. If the fire in the stove is uneven, you will have to turn down the clay pot bowl, otherwise one side will be cooked and the other side will not be fully baked or one side will be burnt.

Check it out from 3 to 6 minutes, hey, the sample is already boiling.

At this point we have to use fire again to urge Hazi. Let the crispy rice cooker set and become crispy. It only takes about 20 seconds. This step is the easiest to burn the rice. Please be careful!

Then turn to low heat and continue roasting for 2 to 5 minutes before the pot is ready. It mainly depends on how the crispy rice is. If you like a thicker crispy rice crust, you can extend the time, but it is best not to exceed ten minutes, because the taste is not good and it is easy to burn.

When the fire is simmering, there will be small water droplets on the lid of the pot. Remember to shake them off, otherwise the rice dumplings will not be crispy.

Crispy crispy rice balls.

Its name is Braised Beef Brisket Claypot Rice.

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