Braised Rice with Sea Rice and Shiitake Mushrooms
1.
Soak the sea rice for 1 hour in advance. Rinse repeatedly several times.
2.
Wash and slice shiitake mushrooms, prepare chives and ginger.
3.
Wash the rice head and set aside.
4.
The wok heats up a little more oil than usual when cooking, and the onion and ginger bursts into a scent when the oil is 50% hot.
5.
Stir sea rice and shiitake mushrooms in a pan, add half a spoon of sugar, a spoon of cooking wine, 2 spoons of soy sauce, and a spoon of soy sauce. Because the sea rice is very salty, the salt can't be put, so you can master it according to your own taste.
6.
Put the washed rice in and stir-fry together, allowing the rice to fully absorb the aroma of the soup.
7.
Pour all the ingredients into the rice cooker and add the usual amount of water for cooking rice. Press the rice cooker button corresponding to the rice cooker.
8.
Mix well before serving.
Tips:
I usually use a rice cooker to simmer rice. The ratio of rice to water is 1:1.1. The rice is very soft and hard. Braised rice should not be too viscous, that is, the rice should not be too soft. For this braised rice, the rice is mixed with sea rice and stir-fried in advance to thoroughly absorb the soup. The braised rice is more delicious.
