【Sichuan】Shiitake Claypot Rice

Overview

Recently I started reading [The Legend of the Female Doctor Ming Fei], and I am quite interested in the medicated diet in it~~~ It’s not that the medicated diet in it is good or has many symptomatic effects, but I strongly agree with the concept that food and medicine come from the same origin~~~ Just like people in different regions, their diets are very different~~~ The north has more rice noodles, Sichuan and Chongqing are spicy, and the south of the Yangtze River is light~~~ Even though there are also factors of preference, most of them are closely related to the region, climate, etc.~~~ Although I don’t know much about regional ingredients, eating more mushrooms is still very beneficial to the body~~ Shiitake mushrooms can be said to be an upgraded version of shiitake mushrooms~~~ It tastes plump and delicious, and the mushroom polysaccharides in shiitake mushrooms can also stimulate the immune system to fight viral infections and tumor cells~~~In fact, mushroom polysaccharides have been used by the Japanese to treat cancer~~~ And this shiitake mushroom does not need to be washed or soaked~~it can be eaten directly after unpacking the bag~~very convenient~~~ I made a claypot rice with Shiitake mushrooms. During the whole cooking process, I could smell the aroma of Shiitake mushrooms from a distance~~ It made someone salivate~~ After a while, I ran to the kitchen to check the time. When I saw how long it was, I cried out: Why does it take so long to cook? It usually only takes 30 minutes to cook. Why does this take so long? In fact, it’s already cooked, no need to cook it~~ It smells so fragrant, I’m so hungry!

Tags

• staple food
• home cooking
• rice
• light soy sauce
• pickled mustard
• shiitake
• green onions
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients: rice, shiitake mushrooms, pickled mustard, green onions;

   

2. 2 After washing the rice, soak it in 1.2 cups of water, a few drops of vegetable oil, and a small amount of salt for 30 minutes;

   

3. 3 Dice shiitake mushrooms (the shiitake mushrooms I use are no-wash and no-soaking. If you use dried shiitake mushrooms, you need to soak them in advance); wash and chop green onions;

   

4. 4 Heat the wok, add appropriate amount of vegetable oil and cook until 8 mature;

   

5. 5 Add mustard and stir-fry until fragrant;

   

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

   

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

   

8. 8 Add appropriate amount of light soy sauce;

   

9. 9 Turn on the power of the rice cooker and start the "Clay Rice" program;

   

10. 10 After the program is finished, sprinkle in the chopped green onion, stir evenly, and remove from the pot.