Materials

Main Ingredients: Firm Tofu: ? block Rice: 2 portions Water: 430cc Kombu: 1 sheet 6cmx4cm Natural Salt: ? tsp -----

A Soy Sauce: ? tsp -----

A Green Beans: ? cup (dry about 30g in water) Carrots: medium ? fresh Mushrooms: half Sesame Oil: 2 tbsp -----

B Soy Sauce: 2 tsp -----

B Soy Sauce: 2 tbsp -----

A Soy Sauce: 2 tbsp -----

A Green Beans: 1 cup ---

B Soy Sauce: 2 tsp ---

B Salt: a little --- B

Methods

1) Hollow out the rice with a sieve to remove the water, put the rice and water, kombu into a casserole dish 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) The rice is removed from the heat and evaporated for about fifteen minutes (during this time you can not open the lid)

8) Open the lid and put in the chopped kombucha, and then put all this rice into a bowl to be ready.

Method 2, Chicken Casserole and Rice

Ingredients

3 cups rice, 1/4 cup butter, 1/4 cup medium gluten flour, 1 and 1/2 cups chicken broth, 1/4 teaspoon rosemary, 1 teaspoon salt, 3 cups diced cooked chicken, 1 can mushrooms, drained, 1/3 cup crushed green peppers, 1 (57 grams) canned bell peppers, wine, ginger

Methods

Preparation

To make this recipe, you need to prepare the rice. >1. Prepare cooked rice, preferably freshly cooked, not overnight.

2. Prepare a chicken, pluck the feathers and remove the skin and wash it, then cut into pieces, put it into a pot with water, boil it over high heat and then switch to low heat and continue simmering for 4-5 hours, add the right amount of salt, as well as ginger, cooking wine and so on to season. Pour out the chicken broth and set aside, and take out the chicken and put it at room temperature to cool naturally,

3. Clean the green pepper, chopped and set aside.

4. Open the can of mushrooms, pour out the sliced mushrooms, drain and set aside.

5. Preheat the oven to about 175 degrees Celsius and moisten a 3-liter capacity casserole dish with fat.

6. Pour three bowls of rice into the prepared casserole dish and, with the bottom of the house pan, rattle it slightly so that it fits snugly between the rice and the casserole dish, with no large gaps.

7. Heat the butter in a saucepan over medium heat until the butter melts, then pour the flour into it and cook, stirring the flour consistently, for about 2-3 minutes until bubbles form, then add the chicken broth, rosemary, and a good pinch of salt to the saucepan, and continue to cook for about 5 minutes or so, until the broth mixture begins to turn into a thick sauce, add the prepared chicken, drained mushrooms, bell peppers and pepper into the sauce and stir, continue to cook for about 2 to 3 minutes or until the chicken is warmed through, then pour the chicken mixture over the top of the rice, stirring slightly.

8. Bake the casserole in the preheated oven for about 30 minutes or so, until cooked through and the rice is very tender.