Name: Bacon Shrimp and Mushroom Sticky Rice
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 100g bacon; 400g Fresh shrimp; 1 bowl Shuifa Dried Shiitake Mushrooms; 3 segments carrot; Some Vegetable oil; 2 tablespoons Soy sauce; 1 tablespoon salt; Some water; 3s Chives

Bacon Shrimp and Mushroom Sticky Rice

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I like cooking during the dog days to save trouble. It’s best to cook the food in one pot, such as dumplings, steamed buns, braised rice with ribs, and braised noodles. I like to cook them. It’s a sense of accomplishment to have a meal for the whole family in the kitchen alone, especially when you see the joyous scenes that your family likes to eat!

I didn't use rice for today's braised rice, but the glutinous rice I used was especially fragrant when it was hot. There is also a piece of bacon with skin in the refrigerator, which feels more fragrant than braised with fresh meat. The dried shiitake mushrooms that I aired last autumn were clean and fragrant. I grabbed a few diced and braised them together. Orange carrots, tender shrimps, and green chives. This pot of glutinous rice is really eye-catching and appetizing. The oily and fragrant rice fills the rice core. You can eat 2 bowls if you are not hungry.

I used two bamboo tubes to steam the rice. Although it is not a fresh bamboo tube anymore, it still permeates the fragrance of bamboo. Serving the table reveals a quaint atmosphere.

During the dog days, I like steamed rice like this. The food is served at the same time, and the fragrance is in the rice core. You can eat 2 bowls if you are not hungry. Come and try!

Bacon Shrimp and Mushroom Sticky Rice

1. Prepare the ingredients: soak glutinous rice and dried mushrooms several hours in advance; peel the prawns to the shrimp thread; clean the bacon and carrots;

Bacon Shrimp and Mushroom Sticky Rice recipe

2. Glutinous rice is divided into long grains and round grains. Long grains are more sticky, and round grains are slightly less viscous. Round grains are better for making glutinous rice; soak in cold water a few hours in advance;

3. Rinse the dried shiitake mushrooms with cold water, and then soak them to soften; the water used for soaking the shiitake mushrooms is reserved for steaming rice, which has a strong fragrance;

4. Dice dried shiitake mushrooms, carrots, and bacon; divide the prawns into two, and prepare a little chopped green onion;

5. Pour an appropriate amount of oil into the wok, stir-fry the chopped green onion and diced bacon;

6. Put the diced mushrooms and diced carrots into the pot and stir-fry, pour some soy sauce, salt, soaked mushrooms in water, and stir-fry until the soup boils and the ingredients release their fragrance;

7. Pour the glutinous rice into the pot and stir-fry quickly with a spatula;

8. Pour shrimp into the pot and turn off the heat;

9. Put all the materials into a bamboo tube or bowl evenly, and the water volume is equal to the material;

10. Put the bamboo tube and steaming bowl containing the rice material in the steamer, 110 degrees, 40 minutes; use an ordinary steamer, about 40 minutes after the high fire SAIC, adjust the time according to the depth of the container.

Tips:
1. Dried shiitake mushrooms are richer than fresh shiitake mushrooms; the water used for soaking shiitake mushrooms is more fragrant when steaming rice; glutinous rice will absorb water due to heat when it is added to the vegetable material. If there is no water when filling the container, add an appropriate amount of water, which is equal to the material. can;
2. The bacon can be replaced with fresh pork or spare ribs;
3. The container is not limited to those used in the text. You can use a steaming bowl or a rice cooker. You can use your own handy kitchenware; as long as the bamboo tube does not crack, you can use it repeatedly; each time you use it, use clean water inside and outside, and then place it in a cool shade. Ventilate and blow dry to prevent mold.