A simple and easy-to-make bowl of cured rice uses colorful and healthy ingredients. It tastes very fresh in this hot summer.
Material
| Rice (rice cooker) | |
| Dachshund (Xi Shang Xi) | |
| Ham sausage | |
| Shiitake mushrooms | |
| Shrimp | |
| celery | |
| shallot | |
| ginger | |
| Cooking wine | |
| Sooty | |
| salt | |
| sugar | |
| Spiced powder (may not be added) |
Soak the washed rice in water for more than 30 minutes, so that the taste of the cooked rice will be better. While soaking the rice, dice the washed ingredients and cut the ginger into small pieces.
No need to put oil, just put ginger and sausage into the pan and fry. The oil that comes with the sausage is enough.
After the salami changes color, add the ham sausage, mushrooms, and shrimps together and stir-fry them. The amount of cooking wine and soy sauce depends on the amount of rice, which is generally salty and the rice is full.
After all the ingredients are cooked, add celery.
Celery can not be fried for a long time, as long as it is evenly fried with other ingredients. Finally, add the right amount of salt, sugar and five-spice powder (if you don't like the taste of the five-spice powder, you don't need to add it).
Put rice in the rice cooker and add the same amount of water as usual. After the water has boiled, add the previously cooked ingredients, stir well, and close the lid to continue cooking. After the rice cooker automatically jumps to the heat preservation state, if you like to eat the most savory pot in the rice, you can reheat it and braise it again for 10 to 15 minutes. Our family doesn't like pot rice, so we just serve it.
Finally, you can sprinkle a bit of chopped green on top of the cured rice, and the meat taste is also bright and fresh.
