Frozen mushrooms and chickens

1

Prepare the food

2

Rice washes into the basin, pours water, with a ratio of 1:1.5 rice and water and a one-hour immersion。

3

When mushrooms are washed, put in warm water, and 1 gram of sugar for bubble hair

4

Chicken legs cut big bones, wash and dry water, put onions of garlic, a spoon of stork oil, a spoon of raw smoke, a spoon of wine, a spoon of starch, and then put the bubbling mushroom in it and mix it evenly for 30 minutes

5

A layer of oil is painted on the base of the casserole and on the interior wall (the advantage is to make a pot of oil, without fear of making a pot) and the rice and water are poured into the casserole, and the fire is turned into a small fire and covered with a lid。

6

The rice is made to the age of seven, the rice is porridge-like, and the grain is lumbered, and the chicken mushrooms (without garlic and extra juice) have been made to slow the fire for about 10 minutes. In the course of cooking, rice absorbs the essence of chicken mushrooms, and rice is fragrance, and is the right way to cook。

7

A spoon of stork oil, a spoon of fresh water, a spoon of raw smoke, half a spoon of sugar, half a spoon of soy sauce。

8

When the chicken's dried up, put it in a tarp egg, put it on the sauce, and you can eat it

9

You better have a cup of tea when you're eating

10

The casserole of the bottom of the casserole is timid, and it tastes very fragrance, and the oil from the chickens permeates into the food, each of which tastes fragrance。

11

There's meat in the rice. It's a special taste brought by the chicks. It's a great appetite

12

It's so happy to break half-baked egg yolk, and the rice mixed with egg fluid absorbs the smell of sauce

One, the rice to be cooked must go through first, so that it can be cooked quickly and there will be no patchage and paste. The ratio of rice to water will be around 1:1.5. 2. When cooking rice, the boilers open and turn the fire immediately, thus avoiding spills and pastries. If you like to have a little bit of a bit of a chute, you can be suffocated for a while, and the whole process stays low. 3. Do not open the lids immediately after the fire has turned off and continue to cover the lids for three minutes so that the scent may be suffocated into the food. If you find the food ready, don't worry, pour some water on the food, get bored and suck it dry. If you're still alive, add a little more, repeat it, and you'll be cooked. 5. A fragrance on the bottom of the casserole allows rice not to stick to the bottom of the clinker, and is key to the formation of the clinker, allowing well-cooked rice grains to glitter and improve their taste. 6. No thicker casseroles can be used for electric cooking, which is directly covered with rice, but there is no delicious pot. It'll be much more smoother if chickens join the starch pickles. 8. The purpose of foaming mushrooms with white sugar is to make dry mushrooms taste better. Because the dry mushrooms contain the flavour of bird acid, white sugar allows it to fully decompose, 10 times more than the normal smell of dried mushrooms。