1. Prepare the ingredients~ The best rice must be selected for delicious claypot rice. My family has always eaten the best rice from Northeast China. The steamed rice is oily and fragrant. It is perfect for claypot rice.
2. Rinse the rice again, add the mineral water and a spoon of oil in the formula, mix well, soak for 30 minutes
3. 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
4. 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 for 5 minutes. Turn the casserole after a while to heat the bottom evenly so that the bottom can be covered with rice. Remember The whole process is a small fire
5.
Pour the sauce in the recipe into a small bowl and stir evenly, sprinkle into the casserole, then sprinkle with chopped chives, stir, and eat it quickly, wow! It's not too delicious!
Tips:1. The casserole must be dry-resistant, otherwise it will be tragic. Don’t ask me how I know.\n2. In step 3, you must turn the casserole several times at the end to heat the bottom of the casserole evenly, so that it won’t stick to the bottom. , There can be a whole slice of rice crust\ngood rice is produced from good ecology, and hard grain prefers high-quality polished rice
