Braised Rice with Brown Rice and Preserved Flavor

Name: Braised Rice with Brown Rice and Preserved Flavor
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2m cylinder brown rice; 1/2 meter cylinder Rice; 2 pieces Cantonese sausage; Some bacon; 2 pieces carrot; 1 piece Coprinus comatus; 3g Tempeh; Some Yipin Fresh Soy Sauce; Some salt

by Camisa

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Brown rice retains the whole grains except for the outer shell. It tastes thicker than polished rice. It takes a little time to cook, but the nutritional value is better than rice. Cooking porridge and steaming rice with some brown rice is good for your health."

Ingredients

2m cylinder Brown Rice
1/2 meter cylinder Rice
2 pieces Cantonese Sausage
Some Bacon
2 pieces Carrot
1 piece Coprinus Comatus
3g Tempeh
Some Yipin Fresh Soy Sauce
Some Salt

Braised Rice with Brown Rice and Preserved Flavor

1. 2-meter tank for brown rice, half-meter tank for rice

Braised Rice with Brown Rice and Preserved Flavor recipe

2. 2 broad-flavored sausages, cut into pieces as appropriate

3. Cut carrot and chicken comatus mushrooms into pieces for later use, dice and slice as you like

4. Stir the bacon and salami over low heat, add the oil and put the dried tempeh

5. Add carrots and chicken leg mushrooms and stir fry

6. Drizzle a pint of fresh soy sauce and salt, turn off the heat and set aside

7. The brown rice has been washed and boiled for 5 minutes before (brown rice is usually soaked for 1 hour) because brown rice is not as easy to cook as rice. After boiled for 5 minutes, pour the rice and stir it for full integration (the water in the rice cooker is more than usual for steamed rice) More water, if the brown rice is 1:1, it is better to boil the brown rice for a while and then enlarge the rice)