1. Rinse the rice twice, then put it in a casserole, pour in 240 grams of mineral water and 1 teaspoon of vegetable oil and soak for 30 minutes
2. Wash and slice the shiitake mushrooms, wash the vegetable cores, and put them in boiling water (If you want the vegetables to remain green after blanching, drop a few drops of cooking oil and a little salt in the water, remember this tip!) Blanch for about 30 seconds, remove and set aside , Sliced sausage for later use
3. Bring the casserole to a boil over medium heat. Turn to the lowest heat and simmer until the moisture is quick to dry. Pour a circle of cooking oil along the side of the pot. Sprinkle a circle evenly without too much. This is the final tip to make the crispy rice crust! Then put in sausage slices and shiitake mushroom slices. Use a spoon to press a nest in the middle of the rice. Place an egg. Cover the lid and continue to simmer. Turn the casserole after a short while to heat the bottom evenly so that there is a whole slice of rice at the bottom. Remember the minimum fire in the whole process
4. Pour the sauce in the recipe into a small bowl and stir well
5. Sprinkle in a casserole, then sprinkle with chopped chives, stir, you can start! Don't drop the delicious ones
Tips:1. The casserole must be resistant to dry burning, otherwise it will be tragic, don’t ask me how I know
2. In step 3, you must turn the casserole several times at the end, so that all parts of the bottom are evenly heated, so that it will not stick to the bottom, and there will be a whole piece of rice crust tips
1. The casserole must be resistant to dry burning, otherwise it will be tragic, don’t ask
