Claypot Claypot Rice

Name: Claypot Claypot Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Rice; 1 piece egg; 1/2 root Cucumber; 5 Shiitake Mushrooms; 50g Bean sprouts; 1/2 root carrot; 1 Broccoli; 10ml oil; 3g salt; 5ml Soy sauce

by A Mushroom cool

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Claypot rice is also called claypot rice. Claypot refers to a container that uses casserole as a utensil to cook rice. Guangdong calls casserole as claypot, so it is called claypot rice. The cooked rice is particularly fragrant. Put the good rice in the pot, measure the amount of water, cover it, add the ingredients when the rice is cooked to the seventh maturity, and then switch to a slow-fire cooker to cook. It is more flexible in terms of heat control, and the cooked rice is also more fragrant, leaving fragrance between the teeth, and the aftertaste is endless.

Claypot Claypot Rice

1. Rinse the rice, pour it into a casserole, add clean water, the water is one finger high, add oil and salt, stir well, and cook

2. Prepare the ingredients and wash all the ingredients

3. Soak the broccoli with salt for 15 minutes

4. Slice shiitake mushrooms, cut cucumber and carrot into long strips

5. Heat the pan with a little oil, and fry the mushrooms and carrots.

6. Fry the mushrooms in the pan directly add water to boil, pour in broccoli and bean sprouts, cook for 1 minute

7. When the rice is boiled until the moisture is almost dry, turn down the heat, add mushrooms, carrots, bean sprouts, broccoli and cucumber, beat an egg in the middle, cover and simmer until you hear the sound of chirps and turn off the heat.