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17#
發表於 2009-10-26 10:47
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有人教響煲底搽油
以防黐底
啱唔啱呀 Some 哥
sheep 發表於 2009-10-26 09:51 
I speak the topic I know, and it is based on my experience,
anyone interested are welcome to join, for those who want nothing but fight, please skip and go elsewhere. they already ruined
the discussions on Paella, Saffron, Cheesecake, Dessert Places, and congee, with irrelevant personal attack.
It was back in 60's and 70's when the Hot Pot rice was so popular. To me, a good hot pot rice start with good fresh ingredients, a good
clay pot is essential be the material is porous, the same principle applied to tea making. Charcoal is good but not necessary and time
consuming, not to mention difficult to manoeuvre and who would want to do the cleaning job after?
I would soak the long grain rice for 1 hour, drain well, for small hot pot, add rice and water, bring to boil, turn down the heat to simmer,
cook 20 minutes, add the topping of choice, continue to cook for 10 more minutes.
My topping of choice: Frog legs, meat patties, drunken Chicken, eels, fresh sliced fish, and otrich.
Since most of the clay pots are already glazed, oil is optional but the crust would taste better.
BTW, most the busy places pre-cooked the clay pot rice by steaming, you go and observe the big steamers in the kitchen.
It is not easy to cook hot pot rice quick enough and it does require a special type of stove, 3 levels with 6 small stoves on each, that you can
cook up to 18 pots at any given time. It is not rocket science but indeed very labour intensive. |
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