#GyeonggiMigawajiNo.1 #OurRiceCooking #Making shiitake mushroom
Gyeonggi Migawaji No. 1 Korean Rice Cuisine Gyeonggi Migawaji No. 1 Shiitake Mushroom Butter Rice Making This time, I simply put it in a pressure rice cooker and made it. It's soft and sticky with butter It's shiitake mushroom butter rice with a chewy texture. After washing the raw shiitake mushrooms, let them ring in the water I added the shiitake mushroom water and cooked rice. So I think it has a stronger scent of shiitake mushrooms. If you use dried shiitake mushrooms, use the boiled water as rice water It can give off a stronger scent.
6 serving
Within 30 minutes
강철새잎
Ingredients
  • Rice
    3cup
  • Shiitake mushroom
    12ea
  • Butter
    2TS
  • All-around soy sauce
    wanted
Cooking Steps
STEP 1/9
Throw away the tip of the shiitake mushroom column and use the rest. This pillar gives a more chewy texture.
STEP 2/9
Prepare shiitake mushrooms after removing the pillar by cutting them into pieces.
STEP 3/9
Please cut the pillar. I also sliced shiitake mushrooms.
STEP 4/9
Soak the sliced shiitake mushrooms in water. Shiitake mushroom is to make water. Dry shiitake mushrooms can produce stronger shiitake mushrooms.
STEP 5/9
I washed it with Gyeonggi rice mixed with No. 1 and Yeoju rice.
STEP 6/9
Add butter and mix well.
STEP 7/9
Put shiitake mushrooms on top of that. It is made with nutritious rice because it is less than the amount of water used to cook rice. I put the rice water in the shiitake mushroom water that I made earlier.
STEP 8/9
Well-made shiitake mushroom butter rice is complete.
STEP 9/9
If you eat it with the sauce and side dishes, you can eat more savory and delicious shiitake mushroom butter rice. Add brewed soy sauce, red pepper powder, minced garlic, sesame oil, sesame seeds, green onions, plum juice, and broth and mix them well. If you don't have broth, just add a little water and make it. If you want a spicy taste, put Cheongyang red pepper in the refrigerator for about a day and let it ripen before you use it to make it more savory and mature.
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