A Soy Sauce: ? tsp ----
A Green Beans: ? cup (dry about 30g in water) Carrots: ? of a medium mushroom: ? of a fresh mushroom Sesame Oil: 2 tsp ----
B Soy Sauce: 2 tsp ----
B Salt: a little --- B
Methods
1) Hollow out the rice with a sieve to remove water, put the rice and water, kombu into a casserole and leave it for twenty minutes.
2) Wrap the tofu in a dry cloth to remove water.
3) In 1) season with flavor A, turn on low heat. (Casserole burns easily, so the point in using a small? (The point is to bring the casserole to a boil over medium heat.)
4) Stir fry the carrots in the sesame oil in a pan, then carefully add the tofu (don't break it up) and continue to stir fry, then pour in the fresh mushrooms and Seasoning B.
5) When the casserole comes to a boil, quickly pull out the kombucha. Stir it up with a spoon from the bottom of the casserole (because the bottom is where it tends to burn). Next, pour all of the 4) seasoned vegetables into the casserole and cook on low heat for another 12-13 minutes. (All of this should be done quickly)
6) Remove the kombu and chop it finely.
7) Take the rice off the heat and evaporate it for about fifteen minutes (you can't open the lid during this time)
8) Open the lid and put in the chopped kombucha, and then serve all this rice in a bowl.