[sichuan] Shiitake Claypot Rice

Name: [sichuan] Shiitake Claypot Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup Rice; 150g Shiitake; 70g Mustard; 20g Vegetable oil; 1 tsp salt; 3 pcs Shallots; 2 tsp Soy sauce

by Scattered 2011

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Recently I started to read [The Biography of Female Doctor Ming Fei], and I am quite interested in the medicated food inside~~~
It's not that the medicated diet in it is so good and symptomatic, but it is very much in favor of the concept of "food and medicine from the same source"~~~
Just like people in different regions, there are many different diets~~~
Many rice noodles in the north, Sichuan and Chongqing are heavy spicy, Jiangnan is so light~~~Even though there are factors of preference, most of them are closely related to the region and climate~~~
Although I don’t know much about regional ingredients, eating more mushrooms is good for your body~~
Shiitake is an upgraded version of shiitake mushrooms~~~
The taste is plump and delicious. The mushroom polysaccharides in Shiitake can also stimulate the immune system to fight against viral infections and tumor cells~~~ In fact, mushroom polysaccharides have been used by the Japanese to treat cancer~~~
And this shiitake mushroom is no-washing and no-foaming~~Open the packaging bag and you can eat it directly~~It's very convenient~~~
I made a claypot rice with shiitake mushrooms, and the scent of shiitake mushrooms can be smelled far away during the whole cooking process~~make someone salivate~~ I ran to the kitchen to check the time after a while, and the time was still long. I wailed: "Why have it been cooked for so long? Normally, it only takes 30 minutes to cook. How long is this? Actually, it's already cooked. I don't need to cook it~~ I'm so hungry when it smells so fragrant!"

Ingredients

1 cup Rice
150g Shiitake
70g Mustard
20g Vegetable Oil
1 tsp Salt
3 pcs Shallots
2 tsp Soy Sauce

[sichuan] Shiitake 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 mature;

5. Add mustard and fry until fragrant;

6. Add shiitake mushrooms and stir well, add appropriate amount of salt, stir-fry well, turn off the heat;

7. Mix the fried shiitake mushrooms and mustard tuber with rice;

8. Transfer in the right amount of light soy sauce;

9. The rice cooker is connected to the power source and the "Claypot Rice" program is started;

10. 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;