Common practice of dried seaweed:

Ingredients: 1 bowl of rice, 4 mushrooms, 5g of dried seaweed, appropriate amount of shallots, 1g of shredded ginger, 2 tablespoons of soy sauce, 1 tablespoon of white sugar.

1. Soak the dried seaweed for 1 hour in advance. Rinse it several times.

2. Wash and slice mushrooms, and prepare shallots and shredded ginger.

3. Wash the rice heads for later use.

4. The wok is heated with a little more oil than usual. When the oil temperature is 5% hot, the onion and ginger burst into fragrance.

5. Stir-fry dried seaweed and mushrooms, add half a spoonful of white sugar, one spoonful of cooking wine, two spoonfuls of soy sauce. Because the dried seaweed is salty, you can't put the salt basically, so you can master it according to your own taste.

6. Put the washed rice in and stir well together, so that the rice can completely absorb the fragrance of the soup.

7. Pour all the materials into the rice cooker and add the water used for cooking. Press the rice fine cooking key corresponding to the rice cooker.

8. Mix well and take out.