Cured rice
Overview
On the streets of Guangzhou, there are some food stalls called Claypot Rice. When you pass by, you can always smell the mixed aroma of various meats, and your saliva will salivate. In Shanghai, I saw a tea restaurant selling Claypot Rice, but after eating it, The cured meat in my mouth is not the same. This year I went back to Guangzhou for the Chinese New Year and brought back sausage, bacon, cured duck, and even dace fish cakes. I didn’t have a clay pot, so I made an improved version of clay pot rice (steamed rice is actually one of the Cantonese Hakka specialities).
Tags
Ingredients
Steps
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First, soak a bowl of rice (a small bowl usually used for eating) in water for an hour
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Wash away the oil stains on the surface of bacon, sausages and duck legs
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Cut all the cured meats, soak them in warm water and set aside
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Add boiling water to the rice, about 1.5 cm above the rice noodles, steam for fifteen minutes
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After placing all the cured meats on the rice noodles, continue to steam for another 25 minutes
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Mix the seasonings well and put it in the microwave for 10 seconds to dissolve the sugar and chicken essence. Then add a little cooked oil and set aside
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Wash and cut the cabbage, and cook the cabbage in the water soaked in cured meat (don’t discard this soup, it can be used as a soup with rice)
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Place cabbage on top, sprinkle with chopped green onions, pour on processed soy sauce, open the rice, smell the aroma, and the aroma will linger on your teeth and cheeks after eating
