Ingredients: rice 200g, 1 pumpkin, 20 shrimps, appropriate amount of mushrooms and 2 onions.

Accessories: oyster sauce 1 spoon, cooking wine 1 spoon, salt 1 spoon, and proper amount of edible oil.

Steps:

1, clean rice, pay attention to high-quality rice, just wash it once, without repeated washing, otherwise it is easy to lose the vitamin B family on the surface and lose its nutritional value. The rice I use is very fresh. Nitrogen is filled within 8 hours after shelling, and almost no elutriation is needed.

2. Put less water than normal risotto, and the rice cooker will start risotto;

3. Thaw and wash the shrimps and marinate them with a little salt cooking wine for a while;

4. Wash the mushrooms and soak them in boiling water;

5. Peel the pumpkin, peel it, wash it and cut it into relatively large dices;

6, the soaked mushrooms are changed to knives, and the water soaked in mushrooms should not be poured out for use;

7. Put the pumpkin into the oil pan and stir fry;

8, pull the pumpkin, put the marinated shrimp in the middle, and fry until the shrimp changes color;

9. Stir fry the mushrooms;

10, add a tablespoon of oyster sauce. The oyster sauce I used contained garlic, so I didn't use a garlic wok.

1 1, add a spoonful of cooking wine to remove fishy smell;

12, add some mushrooms to soak in water;

13, and finally adding salt for seasoning and stirring evenly;

14. When the rice is half cooked, add the fried shrimp and pumpkin, cover it and continue stewing for 5 minutes until the stewing process is over.

15, open the lid, mix the braised rice with shrimp and pumpkin with a spatula, sprinkle chopped green onion on the surface, and a bowl of delicious braised rice will be ready. Pumpkin is soft and glutinous, shrimp is Q-shaped, and rice has distinct grains and is particularly fragrant.