Southern Fujian salted rice is a unique, simple and rich home-cooked staple food in Quanzhou. It is made of dried seafood, pork belly, mushrooms, vegetables and rice. The rice absorbs the oil and aroma of the ingredients. , salty and delicious, with plump rice grains. The radish rice introduced in "A Bite of China 2" is the southern Fujian salty rice. In my hometown, if a child is over one month old at home, several large pots of salted rice, also known as "childbirth rice," will be cooked and distributed to relatives and neighbors. If there is a happy event at home, a large number of people will be invited to help. They usually cook a big pot of salty rice to treat each other. The traditional Minnan salted rice is cooked in a large iron pot. Nowadays, with electric rice cookers, it is more convenient to cook this staple food.

1. Cut the dried squid into long strips. Wash the dried squid, shiitake mushrooms, dried shrimps and scallops thoroughly and then soak them for 40 minutes. Do not pour away the soaked water. Collect them and add rice. Cook together; cut the cabbage into strips and soak in light salt water for 30 minutes. Wash the rice and soak in water for 30 minutes;

2. Remove the soaked mushrooms and various dried seafood and drain Dry and collect all the soaking water together, cut the mushrooms into shreds, wash and cut the pork belly into small pieces. It is best to choose the type of pork belly that is 8 points fat and 2 points lean;

3. Cut the pork belly into small pieces. Pour into the pot and stir-fry until some of the fat is forced out and the meat is slightly burnt;

4. Put the fried meat aside, then add the minced ginger and stir-fry until fragrant;

5. Pour Add shiitake mushrooms and various dried seafood and stir-fry for a while;

6. Pour the drained rice into the pot and continue to stir-fry for a while. The rice must be fried first. It will be more fragrant, smooth and full;

7. Add salt, chicken essence and soy sauce and stir well. Do not add too much salt, because the dried seafood itself is salty, and the soaking water is also salty;

8. Put the fried ingredients into the rice cooker, pour in the water for soaking the dry ingredients, then add an appropriate amount of water, close the lid and press the cooking button. (I cannot give an exact amount of how much water needs to be added here. After all, the rice quality is different, the ingredients are different, and the water added will also be different. You need to control this yourself);

9. While waiting for the rice cooker to cook, make shallot ghee. Put an appropriate amount of cooking oil in the pot, pour in chopped dry shallots, and fry slowly over low heat until the onions are crispy and brown;

10. Pour the fried ghee into a bowl and set aside, leaving a little oil in the pot for frying the cabbage;

11. Wash and drain the cabbage, pour it into the pot and fry until it breaks. Raw, add a little salt and stir-fry evenly;

12. Pour the cooked rice into the pot for cooking cabbage, pour in the shallot ghee and minced chives and mix evenly;