A predecessor of the school today said that he had cooked rice in a pot of home cooking yesterday. I feel that I only use the wok when my mother cooks a meal. At that time, as long as I cook a meal at home one day, the unique scent of the risotto can be smelled all the time. Every time I lead my bag, I go straight into the kitchen...
Wash the slices of leeks and winter bamboo shoots. Stir in the oil pan. Wait until the winter bamboo shoots come out of the water.
The amount of rice is washed and cleaned, and water is added slightly less than usual. Pour the rice and water directly into the iron pan and spread the sautéed leeks and winter bamboo shoots. At the same time, the sweet potato is washed, peeled and sliced. The code is on the top of the leek winter bamboo shoots.
Open a big fire, and when the water in the pot is opened, turn to the small fire and slowly simmer. At this time, the scent of the risotto will gradually drift out, and when there is a faint scent of scent, the rice is basically ripe at this time. Uncovering the whole dish with the spatula from the bottom up, I like to mash the ripe sweet potato and mix it into the rice. You can see a little bit of crispy coke rice when bibimbap. After turning over, put salt according to the taste, continue to cook with a small fire for a while, until you smell the aroma again, turn off the fire, uncover the cover and mix it evenly. When you eat, you can eat crispy and fragrant crispy coke rice from time to time. This is the rice cooker that can't be compared to cooking.