Bamboo Shoots Axe Rice

Material Science:

 

200g shredded bamboo shoots, 20g shredded ginger, 5 fresh shiitake mushrooms, 2 cups of white rice, a small amount of white sesame seeds, an appropriate amount of chopped scallions, and 1 teaspoon of chopped chili peppers

 

Seasoning:

 

2 tablespoons of mirin, 1.5 tablespoons of soy sauce, 1 tablespoon of sake, 600 grams of water or chicken soup

 

(If you omit sake and chopped scallions and replace chicken soup with water or mushroom water, it's a delicious vegetarian axe rice.)

 

Method:

 

1. Shell off bamboo shoots and peel off ginger, both cut into shreds; Fresh mushroom carving; spare.

 

2. Put all the seasonings into a large bowl and stir well together to make the soup for cooking. Set aside for later use.

 

3. Wash the white rice, drain the water, put it in an electric pot, pour in 2 cups of Method 2 sauce, and finally add all the ingredients of Method 1 and mix well.

 

4. Put Method 3 into an electric pot, pour about 1 cup of water into the outer pot, press the switch to steam for about 25 minutes until the switch jumps, continue to simmer for about 5 minutes, loosen with a rice spoon, take an appropriate amount into a bowl when eating, sprinkle with white sesame seeds and chopped green onions.

 

(TIPS: Different brands of electric pots may require different amounts of water for the outer pot. A serving size of 2 cups of rice with 1 cup of water is approximately the same. It is best to refer to the instructions for more accurate usage. If using an electronic pot, simply use the rice cooking button.)