material
Ingredients: hard bean curd: half a piece of rice: two parts of water: 430cc kelp: 1 piece 6cmx4cm natural salt: half a teaspoon-
Soy sauce: half a teaspoon-
A green bean: half a cup (about 30g soaked in water), carrot: half a fresh mushroom: half a sesame oil: 2 teaspoons-
B Soy sauce: 2 tablespoons-
Salt: A little.
working methods
1) Remove the water from the rice with a sieve, and stew the rice, water and kelp in a casserole for 20 minutes.
2) Tofu is wrapped with a dry cloth to remove water.
3) Add seasoning A to 1) and turn on the fire. Casserole is easy to burn. What should I use? The medium fire burns slowly until it boils)
4) Stir-fry carrots with sesame oil in a pot, then carefully add tofu (don't let it break) and continue to stir-fry, then add fresh mushrooms and seasoning B.
5) After the casserole is boiled, quickly remove the kelp. Stir with a spoon from the bottom of the casserole (because the bottom is easy to burn). Then pour all the dishes prepared in 4) into the casserole and cook on low heat for 12~ 13 minutes. (These actions should be quick. )
6) Slice the kelp.
7) After the flameout, the rice evaporates for about fifteen minutes (the lid cannot be opened during this period).
8) Open the pot cover, put in the chopped kelp, and then put all the rice into the bowl.
Method 2: Chicken casserole rice.
material
3 cups of rice, 1/4 cups of butter, 1/4 cups of medium gluten flour, 1 and 1/2 cups of chicken soup, 1/4 teaspoons of rosemary, 1 teaspoon of salt, 3 cups of cooked diced chicken,/kloc.
working methods
1. Prepare rice, preferably just cooked, not overnight.
2. Prepare a chicken, pluck and peel it, wash it, then cut it into pieces, add water to the pot, boil it over high fire, then continue to stew it over low fire for 4-5 hours, add appropriate amount of salt, and season it with ginger slices and cooking wine. Pour out the chicken soup for later use, take out the chicken, and naturally cool it at room temperature.
3. Wash the green peppers and chop them for later use.
4. Open the canned mushrooms, pour out the mushroom slices and drain the water for later use.
5. Preheat the oven to about 175 degrees Celsius, and wet a 3-liter casserole with grease.
6. Pour three bowls of rice into the prepared casserole and stir it slightly at the bottom of the pot, so that the paste between the rice and the casserole is tight and there is no big gap.
7. Put the butter in the pot, heat it on medium heat until the butter melts, then pour the flour into it, stir the flour continuously and cook for about 2-3 minutes until foam appears, then add chicken soup, rosemary and appropriate amount of salt into the pot and continue cooking for about 5 minutes until the broth mixture begins to turn into a thick sauce. Add the prepared chicken, drained mushrooms, sweet peppers and pepper to the sauce.
8. Bake the casserole in the preheated oven for about 30 minutes until it is cooked and the rice becomes very tender.