Mushroom Taro Rice

Practice:Wash rice, brown rice and sorghum and soak for 2 hours in advance. Cut the taro into hobnails and dice the mushrooms. Pour the soaked rice water into the rice cooker. Heat oil in a pan, add taro and mushrooms and saute. Add the mixed vegetables and stir-fry with 1 teaspoon of salt for 2 minutes. Stir-frying the rice together will make the cooked rice more flavorful. Pour all the sauteed ingredients into the rice cooker, pour water, and start sauteing. The amount of clear water is one joint higher than the rice. Cook and simmer on low heat for 5 minutes, open the lid.

1. Prepare the ingredients:Take half of taro, a spare ribs, two cloves of garlic,

2. Cut taro into two halves, peel half and wash.

3. Put the peeled taro on the board, cut it into small pieces and put it on a plate for spare.

4. Ribs cleaned and chopped into small pieces, put into a bowl.

5. Chop the garlic into powder.

6. Add the garlic powder, two spoons of soy sauce, a little oil, two spoons of salt, a little cornstarch, a little black pepper, mix well and marinate for half an hour.

7. After the marinade, cook until thirty percent hot, pour oil, stir fry ribs, put taro diced, stir fry until the surface is slightly yellow, add a small amount of water, cover the pot, simmer until the taro ribs cooked through.

8. Add overnight rice or freshly cooked white rice to the pot,

9. Use a spatula to squeeze the rolled rice into a granular shape so that the taro ribs and white rice are fully incorporated.

10. Stir-fry until fragrant. Serve in a bowl and sprinkle with scallions.