Preserved rice with mushrooms(xiang gu la wei fan )

Preserved rice with mushrooms

Introduction:

Production steps:

Step 1: soak Lentinula edodes in water

Step 2: wash 1 cup of fragrant rice and soak in 220ml water for half an hour

Step 3: cut the soaked mushrooms into shreds or dices, sausages into small dices (you can also slice them to see if you like), and green onions into scallions

Step 4: Chop Shanghai Green slightly

Step 5: Sprinkle the shredded mushrooms and sausages on the rice evenly, then add 1 tbsp edible oil and 1 tbsp sesame oil, and gently shake them into the electric pot to cook; when you hear the end sound of the electric pot, don't rush to turn the pot over, keep it warm for about 5 minutes before boiling

Step 6: open the lid of the pot and stir the rice evenly with a spoon

Step 7: add chopped vegetables

Step 8: add the scallion

Step 9: stir gently again, heat the cold rice for 1-2 minutes

Step 10: mix the remaining seasonings except edible oil and sesame oil into juice, quickly introduce them into the pot, and stir them evenly to get out of the pot

Materials required:

Thai fragrant rice: About 160g

Water: 220ml

Lentinus edodes: 10 ~ 15

Sausage: 1

Shanghai Green: 1

Scallion: right amount

Cooking oil: 1 tbsp

Sesame oil: 1 tbsp

Delicious soy sauce: 1 and 1 / 2 tbsp

Weilin: 1 tbsp

Black pepper: 1 / 4 tsp

Salt: a little

Chicken powder: 1 / 4 tsp

Notes: 1. Thai fragrant rice or Simiao rice is the best rice for cooking, so that the cooked rice is more granular and has elastic teeth; 2. I like sausages cut into small pieces, so that the cured meat comes out more fully; 3. Don't be too savage when mixing, otherwise it is easy to break the rice; 4. Adjust the amount of seasoning according to personal taste.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Gu La Wei Fan