Bowls of Gold and Silver--mandangdang Gold and Silver Rice

Name: Bowls of Gold and Silver--mandangdang Gold and Silver Rice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Millet; Some corn; Some Shiitake Mushrooms; Some Pork belly; Some egg; Some Fermented bean curd juice; Some Magical Meat Seasoning Powder

by Orange Komiru

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

1. The materials used here are all related to the color of gold and silver and conform to the name. And the weight is balanced with meat and vegetables.
2. The method used is to cook it more healthily.
3. There are food and vegetables layered on top of each other, which is more festive and harmonious. The taste is rich and fragrant, and it is very fast to get better.

The inspiration for this dish comes from the following:
In the north, some people still offer a pot of rice, which is cooked a year ago and served for the Chinese New Year. It is called "the next year's rice". It means that there is leftover rice every year and can't be eaten all year round. This year, it means to eat the past year's food. To express the meaning of surplus every year, of course, is a good wish and auspicious. This bowl of rice is usually cooked by mixing rice and millet the next year. The Beijing slang is called "two rice rice" for yellow and white. This is called "gold and silver rice" with "gold and silver, full of gold and silver". "

Ingredients

Bowls of Gold and Silver--mandangdang Gold and Silver Rice

1. Prepare materials.

Bowls of Gold and Silver--mandangdang Gold and Silver Rice recipe

2. Prepare the seasoning.

3. Mince pork belly.

4. Then add a little meat seasoning powder and fermented bean curd juice to a plate and marinate for 10 minutes.

5. Cut the corn into sections and cut in half.

6. Cut the shiitake mushrooms into strips.

7. Mix rice and millet 1:1, wash and soak in a casserole for 20 minutes.

8. Then line the corn cubes with shiitake mushroom strips in between.

9. Dig a hole in the middle and put the marinated minced meat and the water soaked with shiitake mushrooms. The amount of water is less than 1cm of rice.

10. Then turn on the cover and cook until it makes a sizzling sound.

11. Open the lid and beat an egg on the minced meat, and pour 1 teaspoon of fermented bean curd juice all around.

12. Finally, turn off the lid and simmer for 10 minutes. After opening the lid, sprinkle a little magical vegetable seasoning powder to decorate.

Tips:
1. The meat will taste better if it is marinated first. There is not a drop of oil added here. The meat selected is the pork belly which contains fat, which can penetrate into the rice and other dishes, so it is relatively healthy.

2. Bring to a boil on high heat at the beginning, then turn to medium and low heat for 5 minutes.

3. If you hear the sizzling sound, it means that the rice is almost cooked. Here you can turn off the heat and beat in the eggs, then turn off the heat and simmer for 10 minutes.

4. Eggs are easy to cook, so put them later to reduce the loss of nutrients.