Claypot Rice with Bacon and Mushroom
1.
After cleaning the polished rice, pour 100ml of water and soak it for about an hour
2.
Soak pork belly for about half an hour
3.
Cut the soaked bacon into thin slices and set aside
4.
Brush a layer of vegetable oil in the casserole, then pour the rice with water into the casserole and turn on high heat. After boiling, use a spoon to flip the rice up and down.
5.
When you can't see the water in the casserole, turn to the lowest heat immediately, turn it on as small as possible, and then spread the bacon slices, cover the pot, and simmer.
6.
In a separate pot, pour an appropriate amount of water, oil, and salt, then add the mushrooms to blanch the water, and then add the small green vegetables to boil for use
7.
Simmer for about 15 minutes, add the blanched mushrooms and simmer again for about two minutes. The longer the simmering time, the thicker the rice crust
8.
Put the cooked salted duck eggs and small green vegetables on it. Because my daughter doesn't like eggs and seasoning sauce, she puts salted duck eggs. If you like to add seasoning juice, you can prepare a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of oil, a little sugar, stir well, and then pour in the shiitake mushrooms.
9.
If you want the claypot rice to be delicious, the choice of rice is the most important thing. I have always used the best refined rice from Ruanliang. The cooked claypot rice has distinct grains and a strong taste. Look, a spoonful of digging down and turning up, there is a thick crust at the bottom of the casserole! The plan for a year lies in spring, and the key is to relentlessly grain rice!
Tips:
1: The casserole should not be cold or hot, or it will burst easily, so do not heat the casserole after brushing it with a layer of corn oil. Pour it directly into the water. Otherwise, the bottom of the pot is easy to scorch. It is best to turn the pot a few times when simmering, so that the rice on the side of the pot is evenly cooked
