The stone pot rice pot Ba Tang of the Korean nationality~(chao zu shi guo fan guo ba tang )

The stone pot rice pot Ba Tang of the Korean nationality~

Introduction:

"Shiguo rice (JUE JUE) is a kind of rice stewed in a traditional Korean stone pot. It tastes soft, waxy and elastic. It's more like the rice stewed in a steamer on the stove when I was a child. But it's easier to be cooked than the latter. Besides, it has a fragrant flavor of Guoba soup (), which is stewed in boiling water with the remaining hugaba at the bottom of the rice pot. Yuanyuan said in the past This is only the elders of the Korean family can enjoy ~! ^^Anyway, it's really delicious to drink. It's like barley tea. It has a smell of grain paste. "

Production steps:

Step 1: prepare a clean Korean stone pot.

Step 2: put in 2 measuring cups of rice.

Step 3: put another small cup of millet.

Step 4: wash the rice twice with water, and finally the water can be without palm (my hand is too small, if the water is too big, it can not reach the middle finger root). In addition, pay attention to finally remove the millet from the bottom of the pot to the surface.

Step 5: add 1-2 drops of sesame oil to the washed rice to make the stewed rice more fragrant, waxy and elastic, and then soak for half an hour.

Step 6: dry the bottom of the stone pot, sit on the fire and bring to a boil.

Step 7: when the pot is boiling, the soup will boil. Then turn down the heat and simmer for about 5-6 minutes. The rice is almost cooked.

Step 8: turn off the heat and simmer for about 5 minutes. The heat preservation of the stone pot is very good, even if the fire is turned off, it can continue to heat.

Step 9: open the lid and have a look. The rice is fragrant and it's still playing hard~

Step 10: Well, after the stone pot meal is finished, there is still the pot at the bottom of the stone pot. What can I do? Then make the pot soup!

Step 11: pour boiling water into the pan.

Step 12: the boiling water can not be over the pot.

Step 13: then cover and simmer for a few minutes.

Step 14: take off the lid and gently scrape the wall of the pot with a spoon, then you can enjoy the fragrant soup~~~

Materials required:

Northeast rice: 2 Measuring Cups

Water: moderate

Sesame oil: 1-2 drops

Note: 1. When panning rice, rice can be panned with water for 2 times, and the nutrition of rice will be lost after 3 times. 2. The water of stewing rice is not beyond the palm of the hand, and the water of children's shoes is not beyond the root of the middle finger. 3. After panning the rice, you should pay attention to remove 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 the millet pot, you can try ~ ^ ^ 4. Step 7: the sign that the rice is basically stewed is that it is not bubbling or steaming like before! 5. Before making Guoba soup, scrape all the rice except Guoba~

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: other

Chinese PinYin : Chao Zu Shi Guo Fan Guo Ba Tang