Cantonese glutinous rice(guang shi nuo mi fan )

Cantonese glutinous rice

Introduction:

"In Guangdong, you have to eat glutinous rice during the cold season, just as you have to eat dumplings during the winter solstice in the north and eat Laba porridge during the winter solstice in the north. They are all indispensable festival food."

Production steps:

Step 1: wash the rice and cook it in two pots

Step 2: dice sausage, dried mushroom, horseshoe and turnip (soak dried mushroom and turnip in advance)

Step 3: put vegetable oil in the hot pot first

Step 4: put sausages, dried mushrooms, horseshoe and kohlrabi in order; add the next ingredient after each ingredient is almost cooked

Step 5: stir fry ingredients, add appropriate amount of sugar and soy sauce, stir fry for a while, turn off the fire immediately

Step 6: pour the rice into the frying pan, mix with the ingredients, and sprinkle with scallions (this mixing step is best carried out in two times, because there are too many rice to operate)

Step 7: pour the mixed glutinous rice back into the electric cooker to keep warm. You can eat it at any time (usually for two days). Sprinkle a few cashew nuts or peanuts (fried) on it when you eat

Step 8: Cashew crisp, glutinous rice soft glutinous, rich taste

Step 9: take a bite and enjoy the delicious food

Materials required:

Glutinous rice: 1500g

Ordinary rice: 300g

Cantonese sausage: 3 pairs

Dried mushrooms: 15

Horseshoe: 500g

Turnip: 1

Cashew nuts: moderate

Scallion: right amount

Vegetable oil: right amount

Sugar: right amount

Soy sauce: moderate

Note: 1. The proportion of glutinous rice and ordinary rice is about 5:1, ordinary rice will neutralize the sticky of glutinous rice, so that glutinous rice is not soft and elastic. 2. This is the amount of two meals for five adults. 3. There is no rigid regulation on the type and amount of materials in Chinese food, which is according to the habit and personal preference, so we can increase or decrease the materials as needed. 4. You can fry it in oil pan the next day, and it tastes crispy wrong!

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Guang Shi Nuo Mi Fan