Claypot

    Main Introduction

    The Claypot comes from the Guangdong province,   which belongs to Cantonese cuisine.   The main types of the Claypot are Sausage Claypot ,   Mushroom and  Chicken Claypot ,   Roast duck Claypot  etc.

   The history of Claypot

• Claypot uses casserole as vessel for cooking rice,  and the  Cantonese said casserole as "Baozai" ,   so it called the Claybot,   Claybot has a long history ,  it is more than 2,000 years!
• According to Wei Juyuan's ' RECIPE' ,   the Claypot was called as 'Royal Wong Wong mother rice'  in the Tang Dynasty.  So,  it was very rare and expensive at that time.

    How to make?

Step 1: prepare materials

Step 2: Wash the rice and put into the pot,    pour the water,    the proportion of rice and water is 1: 1.5,  soak for one hour.

Step 3:  Move the pot on the fire,    when the rice begins to boil then immediately turn into a small fire,  cover the lid and cook the rice until well done.

Step 4: When the water almost dry.    Cover the rice's surface with sausage,    ginger,    green vegetable and then make an egg onto it.

Step 5: After braised ,    doused with sauce,    mix well to eat~