Pistachio Sister's Secret Claypot Rice
1.
Prepare a variety of ingredients, have been soaked for 30 minutes, Wuchang rice, small yellow beef, Matsutake mushrooms from Yunnan ethnic minority visitors, the ingredients are spring onion sprouts and coriander, and of course our protagonist today, come from China Food and Fermentation Industry Research Institute Oligopeptide powder
2.
Add the oligopeptide nutritional powder to the rice, stir evenly, stir and fuse the horseshoe veal and appropriate amount of cooking wine and other materials together, and wait for it to be put into the pot.
3.
Add the oligopeptide nutritional powder to the rice, stir evenly, stir and fuse the horseshoe veal and appropriate amount of cooking wine and other materials together, and wait for it to be put into the pot.
The ingredients have been prepared, and the next step is a process of high temperature qualitative change. Are you looking forward to a miracle in 8 minutes?
4.
When the pot is put into the stove, only a medium heat is required. Watching the flames quietly licking the bottom of the pot, the ingredients in the pot are enduring a high temperature process. "The ingredients all imagine how they will look after the high temperature."
5.
Eight minutes later, the ingredients have gone from "primitive" to "mature"
6.
Add the soy sauce and oyster sauce that has been blended on the outside and pour it into the pot evenly.
7.
Add to the pot, stir evenly, add the spring onions and coriander that are still in reserve, turn off the heat and simmer for 5-10 minutes, let the fat and rice fully fuse in the high temperature, and you’re done.
Tips:
1. Sister Pistachio suggests that you must use an earthen pot when making this claypot rice. The earthen pot heats up slowly, and it takes a long time for the heat to radiate after turning off the fire, which will make the rice undergo an even heating process;
2. The beef should be finely chopped when it is cut. Thin beef is easier to simmer and taste better. 3. The time for braising rice can be extended appropriately, and the seasoning can be more fully integrated with the rice for a long time.
