Ingredients: 200g of long glutinous rice, 50g of dried shiitake mushrooms (fresh shiitake mushrooms), 85g of cooked chestnut kernels, 25g of dried lotus seeds (which must be seedless),15g of dried Jin Baihe, 5g of medlar, 2-3 slices of ginger, a little crispy red onion (optional), seasoning: 2 tablespoons of sesame oil, 65438 soy sauce.

The preparation method of chestnut oil rice comprises the following steps:

1. Soak dried lotus seeds and long glutinous rice for 4 hours in advance, and drain for later use; Softening dried Lentinus edodes in cold water 10 min (fresh and directly sliced) and cutting into thin strips; Wash and drain Lycium barbarum for later use; Dried daylily doesn't need to be soaked, just washed.

2. Pour sesame oil into the pot, add ginger slices and stir-fry until fragrant, then add mushrooms and daylily and stir-fry until fragrant.

3. Add glutinous rice and stir well.

4. Put all seasonings and water in order and mix well.

5. Finally, add lotus seeds and cook until boiling.

6. Pour all the ingredients into the rice cooker and cook.

7. After the first cooking, loosen the glutinous rice, add the cooked chestnuts and medlar and mix well, then put it on a steamer covered with wet cage cloth (lotus leaf I used), and steam it after SAIC 10 minute.