Matsutake and Sausage Claypot Rice | Beef Wa Matsutake Recipe
1.
Put the freeze-dried Matsutake mushrooms in clean water to wake up for 30 seconds, and set aside.
2.
After washing the rice briefly, soak it in clean water for 30 minutes and set aside.
3.
Slice the sausage, shred the ginger, and set aside.
4.
Add oil to the hot pan, fry the wake-up (beef wa) freeze-dried matsutake mushrooms until golden brown and serve.
5.
Spread an appropriate amount of lard on the bottom of the casserole, pour the soaked rice into the casserole, drip a few drops of sesame oil, boil on high heat, simmer for 10 minutes on low heat, and cook the rice until it is ripe.
6.
Put (beef wa) freeze-dried matsutake mushrooms, sausage, ginger, green vegetables, spread on the rice, continue to simmer for 10 minutes.
7.
When you start the pot, pour in the sauce prepared with oil, soy sauce, sesame oil and water, and you can enjoy it.
Tips:
1. Use lard in a casserole to make the rice more fragrant and prevent the rice from sticking to the pot.
2. The rice should be soaked and softened before cooking, or the rice should not be cooked thoroughly and it will become raw.
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