How to use casserole to cook rice 1. Rice is washed and soaked in advance 1 hour. Drop one or two drops of oil in the casserole, and brush the bottom and edge of the pot with a thin layer of oil.
2. Add the soaked rice and add water (water is less than boiled rice without soaking). Turn on the big fire, and at the same time 15 minutes. (At this time, you can cook on one side.)
3. When it boils in about seven or eight minutes (you can see that the air outlet is steaming), turn to a small fire.
4. 15 minutes to turn off the fire. Leave the casserole on the stove for more than ten minutes, and don't open the lid, let it simmer again. When the dishes are cooked, the rice can be eaten.
How to cook rice in casserole without burning 1. First, clean the rice, put it in a small bowl, add 1 tablespoon of water, sesame oil and salt, stir and soak for about 30 minutes.
2. Pour water into the casserole and bring it to a boil. After boiling for about 1-2 minutes, first pour in the ingredients, such as pumpkin, sliced meat, red dates, longan, medlar, red beans, etc. The ingredients can be matched according to your own preferences.
3. After about 1-2 minutes, pour in the soaked rice, stir it and bring it to a boil. At this time, be sure to stir it constantly with a spoon to release the hot air between the rice grains, so that the porridge will not be cooked and the rice grains will not stick to the pot. After boiling, lift the lid slightly or clamp a chopstick to prevent overflow.
4. Then turn to low heat and cook slowly for 40 minutes. You can stir it for a few minutes according to your favorite consistency to avoid sticking to the pot.
Finally, pour the remaining seasonings such as salt or sugar and chives, and continue to cook for 2 minutes, then turn off the heat.
Recommended recipes for casserole 1. Sauerkraut casserole
material
200 grams of buttocks, 6 dried mushrooms, 200 grams of sauerkraut, 20 dried shrimps, 50 grams of vegetarian shrimps, 3 slices of ginger, 2 slices of onion, 5 grams of salt, 8 grams of sugar and 5 grams of white pepper.
method of work
1. Wash the rear buttock tip, put it in cold water, cook it over medium heat until it is 90% cooked, then take it out and cool it, and cut it into thin slices. Soak dried mushrooms and dried shrimps in warm water respectively, and wash pickled vegetables with cold water 1-2 times for later use;
2. Spread a layer of sauerkraut on the bottom of the casserole, then add the soaked mushrooms and shrimp, and then add a layer of vegetarian shrimp;
3. Add the sliced white meat, onion and ginger, then pour in the soup with boiled white meat, and soak the soup with mushrooms and shrimps to drain the sand, just enough to avoid the sliced meat;
4. Boil the soup with high fire, then add salt and sugar and mix well, turn it into a medium-low fire to burn the soup to half, and finally sprinkle with white pepper.
Second, mushroom chicken casserole
material
Chicken 1 bird, dried mushrooms 10, 2 onions, 2 slices of ginger, 2 tablespoons of garlic, 2 tablespoons of salt, 5 tablespoons of rice wine and a little sesame oil.
method of work
1. Wash the local chicken, blanch it in water and cut into pieces for later use.
2. After the dried mushrooms are soaked in water, cross the surface with a knife for later use; Cut the onion into sections for later use.
3. Put the chicken pieces made in the way of 1 into a casserole, add dried mushrooms, ginger and garlic, and inject 8 minutes of water. After boiling with high fire, turn the heat down and add the lid to continue cooking for 30 minutes. Finally, put them into the onion for 5 minutes, and then add all seasonings when eating.
Third, spicy casserole tofu
material
Tofu, vermicelli right amount
method of work
1, cut tofu, soak vermicelli until soft, slice ginger and onion;
2. Put the vermicelli at the bottom of the casserole, and then add the onion, ginger, garlic, cinnamon and star anise;
3. Add thick soup treasure melted with boiling water, and then add tofu;
4. Add pepper and pepper, and then add a spoonful of Chili sauce;
5. Finally, pour a proper amount of water to drown all the ingredients;