Chinese Food
Stewed rice with mushroom and chicken
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This time, Xiaozi tried to cook rice with mushroom and chicken in casserole with Guangdong characteristics. It was a super success. In fact, it's not difficult to make a good pot rice. As long as you master the cooking temperature, the correct way to cook rice, and a little trick, you can also make a crisp and delicious pot rice at home. Cook a perfect pot of rice. Add soy sauce before eating. Stewed rice soy sauce is made of soy sauce, soy sauce, sugar and other seasonings. If you can't mix soy sauce, you can buy ready-made stewed rice soy sauce and go home. The taste is good enough.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Wash the rice and put it into the basin. Pour in water. The ratio of rice and water is 1-1.5. Soak for one hour.
Step3:Wash the mushrooms and put them into warm water. Add 1g white sugar for hair soaking (the purpose of adding white sugar is to make the dried mushrooms taste more delicious. Quick hair soaking
Step4:Remove the chicken leg and cut into large pieces. Drain the water after cleaning. Add onion, ginger and garlic, 1 scoop oyster sauce, 1 scoop soy sauce, 1 scoop cooking wine and 1 scoop starch for seasoning. Then put in the mushrooms and mix them well. Marinate for 30 minutes
Step5:Put a layer of oil on the bottom and inner wall of the casserole (the advantage of this is to moisten the casserole with oil. Don't worry about pasting the casserole). Pour the rice and water into the casserole together. Turn down the heat immediately after boiling. Cover and simmer.
Step6:Cook the rice until it is seven ripe. See that the rice has become congee shape. See that the rice is clear. Spread and cut the chicken mushroom (not onion, ginger, garlic and extra sauce) and turn it to slow fire for about 10 minutes. Steamed rice will automatically absorb the essence of chicken letinous edodes. Steamed rice is wrapped in meat. It is the right way to cook rice.
Step7:Prepare the sauce for the rice casserole - 1 scoop oyster sauce, 1 scoop cold boiled water, 1 scoop raw soy sauce, 1 half scoop sugar, 1 half scoop sesame oil and mix well.
Step8:When the chicken is smothered, put in a water wave egg of rape, pour on the sauce, mix well and serv
Step9:When eating rice casserole, you'd better have a cup of green tea. Even the kitchen white can make Hermes in the rice casserole
Step10:The bottom of the casserole is slightly burnt. It tastes very crispy. The oil of chicken permeates into the rice. Every mouthful is full of fragrance.
Step11:There is also meat flavor in the rice. It's the special taste of rice brought by the potting. It's appetizing
Step12:Break the half cooked egg yolk in a lotus bag. The rice mixed with the egg liquid also fully absorbs the taste of the sauce. It's really happy
Cooking tips:1. To make rice casserole, soak the rice first. Soak the core thoroughly, so that it can be cooked quickly. There will be no sandwiching and paste. The ratio of rice and water is about 1-1.5. 2. When cooking rice, turn down the heat immediately after boiling in the pot. In this way, overflow and paste pot can be avoided. If you like the feeling that the bottom of the pot is a little bit burnt, you can keep it a little more stuffy for a while. Keep the whole process low. 3. Don't open the lid immediately after turning off the fire. Continue to cover the lid and simmer for 3 minutes, so as to smother the fragrance into the rice. 4. If you find that the rice is mixed, don't worry. Evenly pour some water on the rice. The fire is small and stuffy. Until the rice is stuffy, suck up the water. If it's still raw, add some more. Repeat several times. The rice will be cooked. 5. Brush a layer of sesame oil on the bottom of the casserole. It can make the rice not stick to the bottom of the casserole. It is also the key to the formation of the casserole. Let the cooked rice grains shine with oil. The taste also rises to a level. 6. You can use the electric rice cooker without thickened casserole. Cover the rice directly
