Shiguo rice (), rice stewed in a traditional Korean stone pot, tastes soft, glutinous and elastic. It is more like the rice stewed on a stove with a steamer when I was a child, but it is easier to cook than the latter. It will not be cooked raw, and it will still have a fragrant crispy flavor when braised.
Guoba soup () is stewed with the remaining hugaba at the bottom of the rice pot and soaked in boiling water. Yuan Yuan said that in the past, this was only enjoyed by the elders of the Korean family ~!^^ Anyway, it really smells good when drinking, like barley tea, which has the aroma of burnt grain ~
Chaozu stone pot rice
Recipe Recommendations
- qingshui appropriate amount
- sesame oil 1~2 drops
Steps for Chaozu stone pot rice
1
Prepare a clean Korean stone pot.
2
Add 2 cups of rice.
3
Put in a small cup of millet.
4
Scramble the rice twice with clear water, and finally the clear water will not reach the palm of your hand (my hand is too small, if the water as big as my hand does not reach the root of my middle finger) In addition, you should pay attention to finally fishing the millet from the bottom of the pot to the surface.
5
Drop 1 - 2 drops of sesame oil into the soiled rice, so that the stewed rice will be more fragrant and elastic ~ then soak for half an hour.
6
Dry the bottom of the stone pan, sit on the heat, and bring to a boil over medium heat.
7
After the pot is boiled, the soup will flow with the air. Then turn off the heat and simmer for about 5 to 6 minutes. The rice will be basically cooked.
8
Turn off the heat, cover and simmer for a while, about 5 minutes. The stone pot has good insulation and can continue to heat even if the heat is turned off.
9
Remove the cover and take a look. The rice smells fragrant and plays very strongly ~
10
Okay ~ After the stone pot rice is finished, there is still the crispy rice at the bottom of the stone pot. What should I do? Then make crispy rice soup!
11
Pour boiling water into the pan.
12
Just boil water before passing the rice crust.
13
Then cover and simmer for a few minutes.
14
Remove the lid and gently scrape the wall of the pan with a spoon, and the soft crisps will come down ~ Then you can enjoy the fragrant crisps soup ~~~Chaozu stone pot rice Make Tips
1. When washing rice, the rice can be washed twice with clear water. If it takes three times, a lot of nutrients will be lost. 2. The water for braised rice can be cooked before reaching the palm of your hand, and the water for children with big hands can be cooked as long as it reaches the base of your middle finger. 3. After washing rice, pay attention to fishing the millet from the bottom of the pot to the surface, because the millet is small and easy to sink to the bottom. If you want to eat millet crisps, you can try it~^^4. Step 7 The sign that the rice is basically cooked is that it is not as bubbly and basically not steaming as before! 5. Before making crispy rice soup, scrape all rice except crispy rice clean~