Fresh, tender, soft and mellow.
material
Ingredients: 400g of glutinous rice, pork tenderloin100g,
Accessories: fresh mushrooms 70g, dried laver10g, dried shrimp10g.
Seasoning: 5g of ginger, 5g of cooking wine, 2g of salt, 5g of sesame oil, 5g of soy sauce and 20g of vegetable oil.
working methods
1. Soak the glutinous rice for one night after cleaning, control the moisture, and steam in the cage for about 40 minutes;
2. Soak laver and dried shrimps until soft, and cut laver into fine powder;
3. Shred mushrooms;
4. Cut ginger into fine powder;
5. Pork shredding;
6. The oil in the pot is hot, and the shredded ginger and shredded pork are sauté ed;
7. Add dried shrimps, mushrooms and seaweed, stir-fry until fragrant, and season with cooking wine, soy sauce and salt;
8. Finally, add glutinous rice and mix well.
skill
Health tips:
Nutritional efficacy: Lentinus edodes is delicious and nutritious, and has the reputation of "Queen of Lentinus edodes", especially containing seven of the eight essential amino acids. Invigorate qi and stomach, and enhance the immune function of the body. People with loss of appetite and indigestion can eat more, which is a good tonic before pregnancy. Supplementing qi, invigorating spleen and nourishing the middle energizer have strong effects on promoting blood circulation and protein synthesis.
Fried glutinous rice
material
Long glutinous rice 1 cup, Guangdong sausage 1 root, onion 15g, 6 water-borne mushrooms, water-borne shrimp 10g, chives 5g and coriander 5g.
working methods
1. Soak glutinous rice in cold water for 4 hours, put it in a steamer, cover it and steam for 30 minutes.
2. Soak mushrooms and shrimps in cold water for 10 minute, then soak them in a little warm water for about 30 minutes after washing (warm water is reserved for later use). Cut onion, sausage, dried mushrooms and dried shrimp into small pieces, and chop shallots and coriander.
3. Heat vegetable oil and sesame oil in the pot, add chopped green onion and stir-fry until slightly burnt.
4. Add mushrooms, sausages and shrimps and stir-fry until fragrant.
5. Add steamed glutinous rice and pour a small amount of water soaked in mushrooms. (Add in several times, don't make the rice too soft. )
6. Stir-fry the rice, add all seasonings and shallots, and stir-fry the chopped parsley until the rice is dry.
skill
1. Pour the water soaked with mushrooms and shrimps into the rice, and the taste will be more fragrant. So the soaking time should be divided into two times, the first soaking time should not be too long, just soak for a while and then pour out the water. Soak in a small amount of water for the second time.
2. When rice falls, it will form a ball, but it will disperse after adding water.
Sausage and shrimp are salty, so only soy sauce is added, and no salt is needed.
Pea sausage glutinous rice
material
Optional glutinous rice 225g, sausage, bacon100g, tender pea 350g, refined salt 2.5g, vegetable oil15ml and clear water150ml.
working methods
1. Wash the sticky rice tapestry, soak it in150ml of clean water for at least15min, then take out the sticky rice and soak it in water and sticky rice for later use. Cut the sausage into cubes 0.5 cm square.
2. Put the pot in medium heat, add oil and cook until it is half cooked, add diced sausage and stir-fry until fragrant, about 3 minutes. Add peas and salt, stir-fry evenly, and add glutinous rice and stir-fry until medium-cooked.
3. Shovel the pea sausage and glutinous rice into the rice cooker, pour120g of soaking water into the pot and cook for about 35 minutes before eating.