Shepherd's Purse and Sausage Claypot Rice

Shepherd's Purse and Sausage Claypot Rice

1. Fresh shepherd's purse, remove impurities and wash.

2. Scrape the surface of the roots of shepherd's purse with a knife. Boil it with boiling water, then add cold water.

3. Dried fungus, soak in warm water. Add some dry flour, wash and cut into small pieces.

4. Shiitake mushrooms are fresh, and some dried fabrics are added, washed, and cut into slices.

5. The emperor's sausage, cut into slices.

6. Pour an appropriate amount of cooking oil into the bowl, and then turn it over to the entire bowl to evenly coat the entire wall of the pot.

7. Put the cooked rice into a bowl.

8. Place the blanched shepherd's purse, diced carrots, sliced shiitake mushrooms, and chopped fungus on top of the rice.

9. The sliced emperor’s sausage is also placed around the bowl.

10. Claypot rice, semi-finished product, at this moment, there is no saliva. .

11. Then pour some "June Xian" soy sauce, except for the magical horse. It's really delicious. .

12. Make a raw egg and put it on top. Relatively speaking, I prefer quail eggs. . .

13. After that, close the lid. Remember, do not close the air release valve on the lid. . After a while, when it is microwaved, it will really have a headshot. .

14. Microwave, high heat for 3 minutes, then let cool, then medium heat for 2 minutes. After that. .

15. Microwave dishes are environmentally friendly and healthy, and have a lot less oily fume. . To the greatest extent, the original flavor of the ingredients is preserved. .