2 Cantonese sausages, 30g of mushrooms, 130g of rice, 4 Shanghai green, peanut oil, 1 tbsp of soy sauce, 1g of salt, 2 tbsp of plain water

Steps

1 Clean the rice, soak it for at least 1 hour in advance, preferably not more than 2 hours, or else the rice will not have any texture if it absorbs too much water, and when soaking we can prepare some others.

2 Canton sausage after cleaning once, tear off the surface of the casing, like can also be kept, mushrooms torn into silk spare

3 casserole bottom coated with a layer of oil, put the rice into the pot, pour and rice 1: 1.5 amount of water, if you are not sure about it, pour into the height of about 1CM amount of water, the rice is not the same as the family, the amount of water will be different, the first time to do the wet rice, the next time, put some less on it. Put some less on it. Open medium heat to boil, turn the heat to lift the lid, continue to cook for about 10 minutes.

4 see the pot of water grunt become and rice as high as, put the mushrooms

5 sliced sausage row into the casserole, cover the pot and continue to cook for 5 minutes, beat an egg. Mix the soy sauce, plain water and salt to make a sauce, pour it evenly into the pan, remove from the heat and simmer for 10 minutes.

6 Simmering time you can prepare Shanghai green, boil a pot of water, pour 1 tablespoon of peanut oil, Shanghai green blanching once, fish out can be.

7 code into the Shanghai green, mix well and you can eat.

7 code into the Shanghai green, mix well, you can eat.