1. Wash macadamia nuts and pine nuts, add a little water and soak for half an hour. (Nuts can be replaced according to your taste preference, cashew nuts, almonds, walnuts are all acceptable)
2. Rinse the sausageless sausages with a little water and slice them.
3. Wash Coprinus comatus, drain and slice
4. Wash the rice and put it in a rice cooker. Add appropriate amount of water. (The water for soaking the nuts can be added, the nuts are oily, and the soaked water is also fragrant) Sprinkle in a little salt and soak for half an hour.
5. Heat a wok, add a little peanut oil, adjust the heat to medium after the oil is hot, add the sausage slices and fry until the oil is slightly burnt.
6. Add the nuts and stir fry together until the nuts are slightly yellow, turn the heat to high, add the sliced Coprinus comatus and stir fry together. At this time, add a little salt and monosodium glutamate. (The sausage itself is salty, no need to add too much salt)
7. Put the ingredients in the wok into the rice cooker, and put them together with the oil at the bottom of the wok, spread them evenly on the uncooked rice, shake them evenly, put them in the rice cooker, cover, and click the "fine cooking" function. It takes about 50 minutes. (Our home appliance rice cooker is Pentium's "earth cooker", and the "fine cooking" function is 55 minutes)
8. When the rice is cooked, cut the chopped green onion, open the lid of the rice cooker, sprinkle a handful of chopped green onion, and then cover and simmer for a while.
9. Stir the braised rice evenly to start the rice~ If you like a bit saltier, you can mix a little dark soy sauce with light soy sauce (1:2), pour it into the rice and stir evenly, don't have a taste~
Tips:The sausage itself is relatively salty, so you need to pay attention to the seasoning process
