Mushroom and konjac rice(cai fan yi guo xiang jun1 gu mo yu cai fan )

Mushroom and konjac rice

Introduction:

"Whenever I don't want to cook, I cook. The original Shanghai style dish rice is made of green vegetables and bacon, but it can be replaced by various other vegetables and meats. After I came to Japan, I ate the so-called "mushroom cooking" rice. My first feeling was that it was actually a mushroom version of vegetable rice. Today, we'll make a combination of China and Japan - mushroom, konjac, vegetable, meat and carbohydrate. Eat a small bowl, then take medicine and go to bed. "

Production steps:

Step 1: prepare the ingredients. Wash the rice and cut the remaining ingredients into the size shown in the picture.

Step 2: put a little oil in the frying pan, add chopped green onion and saute until fragrant.

Step 3: stir fry the minced pork and Wurong for lunch.

Step 4: add konjac and black fungus, add a little salt and stir well.

Step 5: wash 2 cups of rice into the electric rice cooker, add water to the indicator line, and pour into the frying pan.

Step 6: press the cook button.

Step 7: after cooking, quickly stir the rice with a rice spoon, cover tightly and simmer for 15 minutes.

Step 8: sprinkle a little vegetable, cedar and sesame to increase aroma and cellulose.

Materials required:

Rice: 2 cups

Velvet antler: 150g

White konjac: 1 piece

Auricularia auricula: 3

Lunch meat: 1 piece

Chives: a little

Salad oil: right amount

Salt: right amount

Precautions: Jingxin exhort: 1. Velvet antler can be replaced by any kind of mushroom. 2. It's OK not to put konjac. I just have it at home, and I don't want to eat too much.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cai Fan Yi Guo Xiang Jun1 Gu Mo Yu Cai Fan