China News Agency, Guangzhou, December 20th, title: Guangdong Claypot Rice: Delicious temptation on rice grains
China News Agency reporter Wang Jian
On the land of southern Guangdong in December, the sudden drop in temperature made pedestrians on the streets wear thick clothes. In the restaurants on the roadside, bowls of claypot rice warmed the body and mind of diners.
"The smell of fireworks in the world is the most soothing to the hearts of ordinary people." Calling friends and friends to eat "the first bowl of claypot rice in winter" together is an indispensable "routine action" for many locals.
Claypot rice is also called "claypot rice". Claypot is not only a container, but also a cooking method. The same method can be traced back to more than 2,000 years ago. Among the eight treasures of the Zhou Dynasty recorded in "Book of Rites" and other books , which shows that "pot" was very expensive at that time.
It turns out that this delicacy is made by cooking rice in a traditional earthen casserole, and Guangdong calls the casserole a claypot, so it is named claypot rice.
Claypot rice is delicious, the beauty lies in the rich aroma of rice, delicious meat, golden crispy rice crust.
This requires careful planning of cooking heat, ingredients and sauces, and no mistakes can be made in every link.
Generally speaking, raw rice and lettuce are boiled in one pot. Wash the rice and put it in the pot. When it is cooked for six or seven years, open the lid, add the raw meat with seasoning sauce, pour the sauce and sesame oil along the side of the pot, simmer until the rice has absorbed the water, and remove the rice crust. .
After removing the lid, add the seasoning and spread the side dishes.
When cooking food in the same pot, it is necessary to identify the texture of various ingredients, strictly control the heat, not rush or rush, so that it is cooked but not raw or burnt, and the nutrients and original flavors are preserved to the maximum extent.
"Golden crispy rice crust" is regarded as the soul of claypot rice.
In this regard, the rice used in claypot rice has strict requirements, and silk seedling rice is usually used, because this kind of rice is oily and crystal clear, the rice body is slender, and the flexibility is moderate. More crispy.
The raw meat for claypot rice needs to be fresh, and more than a dozen kinds of seasonings are marinated at the same time to enhance the freshness and taste.
If it is bacon, choose Xiangxi bacon as the main choice. It has rich fat and aroma, bright yellow skin, fire-like flesh color, and delicious taste. It has the praise of "one family cooks meat and hundreds of flavors".
Bean curd pork ribs rice, cured meat rice, chicken rice with mushrooms, eel rice, frog rice, salted fish flavored pork rice... There are many traditional varieties of claypot rice. In Guangdong, where you love claypot rice, you don't have to worry about it, you can Find a time-honored restaurant that satisfies your taste buds in the streets and alleys.
"I just want to make a pot of rice in my life, and inherit the traditional cooking skills" - adhering to this concept, "Minji" is a well-known traditional claypot rice restaurant in Guangzhou. Several generations of Minji people have devoted themselves to research and cooking with ingenuity.
Drizzle Minji's secret soy sauce on the rice, and the sauce permeates layer by layer along the rice, making the rice crust reheated under the residual temperature of the clay pot more crispy and more fragrant, and the whole pot has a strong charcoal aroma like childhood With a breath of home.
"Our family has been making claypot rice for generations, inheriting the ancient method, insisting on using earthen casserole as the container and cooking with open fire, so the rice tastes fragrant and glutinous, and the crust is crispy." Mr. Zhang, owner of "Zhangji Claypot Rice" in Guangzhou Introduced to the reporter that the "secret" of making a delicious bowl of claypot rice is to carefully select ingredients, cooking methods, time management, and control over every detail, down to a grain of rice. Presenting the original taste of every claypot rice.
In Yuexiu District, Guangzhou, "Chaoji" claypot rice has always been known as "the leader in the claypot industry".
According to statistics, in the old Chaoji store, more than 500 pots of claypot rice can be sold in a single day.
When the crystal-clear Si Miao rice is burnt with a layer of golden crispy rice by the smooth bottom, amidst the wonderful sound of sizzling, the waiter brings the dishes to the table.
After the diners stir the food, they drizzle a little bit of homemade chili sauce, which immediately gives the rice a richer flavor and a layered taste.
"Claypot rice is a special test of the skills of a restaurant. Delicious claypot rice can whet my appetite as soon as it is on the table." Mr. Fang, a diner, said that he is a cooker of "Chaoji", "Minji" and "Zhangji". Many local diners can "test" whether a claypot rice is authentic through the "classic combination" of a bowl of claypot rice with pork ribs in black bean sauce and a bowl of mustard greens and salted egg soup.
In winter, when you open a pot of "claypot rice", the rice grains are crystal clear, the soup is bright, and the rice crust is golden. You can smell the aroma, move your index finger, and taste it with your chopsticks. , can't stop.
(use up)
