The taste of hometown, salty rice. "
material
condiments
Appropriate amount of rice
Appropriate amount of glutinous rice
Pork belly 250g
A little dried mushrooms
Half a carrot
Half a taro
A little squid (dried)
Appropriate amount of leek
condiments
salt
1?o'clock
Consume fuel
1?o'clock
chicken essence
1?o'clock
Cooking wine
1?o'clock
thirteen?incense
1?o'clock
vegetable oil
1?o'clock
The practice of salty rice
1.
Wash rice and glutinous rice with water and soak them for later use. First, cut pork belly, taro and carrot into cubes (cut dried mushrooms and dried squid into small pieces and soak them in boiling water, which is faster and softer).
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2.
Soak dried mushrooms and squid until soft, wash and drain, then stir-fry pork belly slices, then add salt, chicken essence, cooking wine, a little oil consumption and soy sauce, then pour dried mushrooms, stir-fry dried squid for a while, then pour diced taro and radish, stir-fry for a few times, and then pour soaked rice into the pot to stir-fry together until the effect shown below is achieved.
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3.
Stir-fry until dry
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4.
Turn off the fire, put it in the rice cooker, and pour in a proper amount of water to boil (just like boiled white rice, the water must be controlled well, otherwise it will be too soft).
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5.
After the rice is cooked, try the salinity, stir-fry the leek until fragrant, (add oil to the pot, add salt and a little soy sauce after the leek is heated) and then pour it into the salty rice and stir well ~
Salted rice product map
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Cooking tips
1, the taro and carrot in the ingredients can be replaced by other vegetables (such as potatoes, water bamboo, Chinese cabbage, magnolia granules, etc.). )
2. When frying pork belly and other ingredients, don't use too much oil, because leeks will be cooked in the last step.
3, the water for cooking should also be noted, too much water will rot, and too little water is not ripe.
4, cooking and glutinous rice are half ~