It's delicious

1

The rice wash is immersed for 20 minutes and fully absorbs the moisture。

2

The mustard blue removes its roots and yellow leaves, leaves its dryness and its buds, and sprouts into boiling water to the colour of green, and makes cold water。

3

Weenies are immersed in hot water for five minutes and cutlets are recovered。

4

A thin layer of oil shall be painted on the base of the sand and the rice and water shall be poured into the sand with 1:1.5。

5

Cover the sand cover, boil the fire and boil the fire until it's eight years old; put it in the smell of the swab, ginger, and add a small amount of oil to the side for 10 minutes。

6

Pelican oil, soy sauce mixed into juice。

7

It'll taste good, it'll be a mustard blue, it'll melt。

1. The key to making clay pot rice is to master the heat control to avoid undercooked rice and a scorched bottom. The ratio of rice to water is 1:1.5, meaning the water should cover the rice by about 1.5 cm. This can usually be measured with your finger: insert your index finger into the water and rice; the water level should reach the first joint of your finger. 2. For the rice, it is best to use Thai jasmine rice, Silky rice, or slender late-season rice. This type of rice is oily and translucent, has long grains, a moderate firmness and chewiness, and a rich rice aroma. 3. The rice must be soaked in advance to ensure the core of the grains is fully saturated. This helps it cook faster and prevents it from being undercooked or scorched. 4. For vegetables, you can choose Chinese kale, broccoli, bok choy, snow peas, etc., according to personal preference. 5. Cured meats are inherently salty, so be mindful of the saltiness of any homemade sauce you add.