Shiitake and Umami Claypot Rice
1.
Prepare ingredients: rice, shiitake mushrooms, mustard tubers, shallots;
2.
After the rice is washed, soak it with 1.2 cups of water, a few drops of vegetable oil, and a small amount of salt for 30 minutes;
3.
Dice shiitake mushrooms (I use shiitake mushrooms that are free from washing and foaming. If you use dried shiitake mushrooms, you need to soak the hair in advance); wash the green onions and cut the green onions;
4.
Heat up the wok, add an appropriate amount of vegetable oil and cook until 8 is mature; add mustard and saute until fragrant;
5.
Add shiitake mushrooms and stir well, add appropriate amount of salt, stir-fry well, turn off the heat;
6.
Mix the fried shiitake mushrooms and mustard tuber with rice; add some light soy sauce;
7.
The rice cooker is connected to the power source and the "Claypot Rice" program is started;
8.
After the procedure is over, sprinkle in the chopped green onion, stir evenly, and out of the pot.
Tips:
1. The Shiitake I use is wash-free and foam-free. If you use dried Shiitake, you need to soak your hair in advance;
2. The clean water for cooking rice should be determined according to whether the rice is draught. If the rice is not draught, the amount of water can be reduced appropriately; on the contrary, the amount of water needs to be increased;
3. Shiitake or other vegetables do not need to be fried;
