Rice with saffron and mushroom(cang hong hua jun1 xiang fan )

Rice with saffron and mushroom

Introduction:

"Baidu you: saffron or crocus is a kind of perennial flower of crocus in iris family, and it is also a common spice. It is mainly distributed in Europe, Mediterranean and Central Asia. Saffron was introduced into China in Ming Dynasty. It was listed as medicine in compendium of Materia Medica. It was cultivated in Zhejiang and other places in China. Its stigma is used as medicine in Asia and Europe. It has sedative, expectorant and antispasmodic effects. It is used in the treatment of stomach diseases, menstruation, measles, fever, jaundice, hepatosplenomegaly and so on. Saffron is a native species in southwest Asia. It was first cultivated by Greeks. It is a common spice in European cuisine, especially in French cuisine. It is used for the preparation of fish and shrimp food. People along the Mediterranean coast usually cook shellfish. It is also used for coloring dishes. "

Production steps:

Step 1: soak mushrooms in hot water in advance

Step 2: cook the rice as needed, pour 2 teaspoons saffron and a little salt, and stir well

Step 3: soak soft Lentinus edodes, cut them into shreds, mix with oil and oil, and pour them in when the rice is 6-7 mature to cover the rice

Step 4: cut small pork into thin slices, mix with soy sauce and sugar and color

Step 5: add garlic, stir fry pork slices for 2 minutes, quickly spread them on the rice which is not fully cooked. When the rice cooker automatically jumps to the heat preservation key, let the rice simmer for 15 minutes and then turn it on.

Step 6: dye the rice with saffron pollen into a bright yellow color. The smell of pork, pig oil and mushroom permeates into the rice. Watch and enjoy a bowl of rice!

Materials required:

Rice: right amount

Mushroom: right amount

Streaky pork: moderate

Saffron pollen: appropriate amount

Salt: right amount

Oyster sauce: right amount

Note: Note: pregnant women can not eat saffron!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Cang Hong Hua Jun1 Xiang Fan