Soak the dried bamboo shoots in advance for no less than two hours. Then cut into small pieces, put them into the pot, add water and boil, then turn to low heat and cook for 20 minutes. Then remove the dried bamboo shoots and spare them. Pay attention to the dried bamboo water and do not pour it off. Leave it behind and simmer the rice and add more flavor. This step is mainly to avoid the bamboo shoots being too hard and difficult to chew.
Cut the millet pepper into a frying pan.
After the oil is hot, pour in the dried bamboo shoots and stir fry.
After the bamboo shoots are fried, pour in soy sauce, soy sauce, cooking wine, and sugar to taste. And add the water used when you just cooked the bamboo shoots, you can almost no dried bamboo shoots.
Stir from time to time, so that the dried bamboo shoots fully absorb the soup, turn to a small fire and cover the lid to continue to simmer. At the same time, cook the glutinous rice. The water used in glutinous rice is the water that has just been dried, so that the bamboo shoots are more intense.
Stir the rice from time to time to avoid sticking the pan. After the fire is boiled, simmer for a minute or two. At the top of the picture, you can pour the dried bamboo shoots into the rice pot.
Pour the dried bamboo shoots and lay them on the rice. Cover the lid, turn off the heat, and continue to rub for ten minutes. (According to the adjustment of the glutinous rice method in the 15th minute of the cool color pot, in short, the rice is poured into the dried bamboo shoots when it is about to be cooked, and then continue to lick.)
After ten minutes, open the cover and you're done! If you feel that the taste is not enough, you can add rice bibimbap. (bibibi juice: soy sauce, sugar, water)
Give a photo to the two small pots ~ cool color black and white shabu-shabu with awesome!
If you like the casserole of the claypot, you can add a little oil to the edge of the rice pot before pouring the dried bamboo shoots in step 7.