1. I forgot to take the picture of the steamed rice because I made it a long time ago. Here are the techniques for steaming rice. I steamed rice with a rice cooker and took two people's rice. After the rice was washed, I soaked it for a while. Give it a shot of hot water, wash it off, cut it into slices, put it in the rice, pour an appropriate amount of oil on it, and press the steaming button to start steaming.
2. When steaming rice, you can adjust the ingredients of the claypot rice. The ingredients are really important if the claypot rice is delicious or not. I cut the minced green onion, ginger and garlic here. Um, the Hubei girl is not spicy, so I put it. With the spicy minced millet, I added soy sauce, cooking wine, and oil consumption.
3. After the pot is heated, pour in the freshly prepared ingredients and bring to a boil. At this time, the rice should be almost steamed.
4. After the cabbage is cleaned, run it with hot water and don’t scald it too hard, then put it in the rice, here I beat an egg into it, and put a little oil around the pot, how about it, I think it looks good, hahahaha . Then press the steaming button, close the lid, and simmer for about five minutes.
5. Then I poured out the ingredients I prepared before, and I’m ready to eat it. I forgot to bring the rice crust and show it to you. It’s really delicious, with zero experience and zero failure.
6. Uh, I also paired it with cucumber, my favorite.
