Cantonese Style Glutinous Rice
1.
After washing the rice, cook it in two pots
2.
Dice the sausage, dried mushrooms, horseshoe, and kohlrabi (soak the dried mushrooms and kohlrabi in advance)
3.
Put vegetable oil in the hot pot first
4.
Put sausage cubes, dried mushroom cubes, horseshoe cubes, and rutabaga cubes in order; each ingredient is almost cooked before adding the next ingredient
5.
After the ingredients are cooked, add appropriate amount of sugar and light soy sauce, stir fry for a while, turn off the heat
6.
Pour the rice into the wok, mix with the ingredients, and finally sprinkle with chopped green onion (this mixing step is best to be done in two, because there is too much rice, which is not easy to operate)
7.
Pour the mixed glutinous rice back into the rice cooker to keep it warm. You can eat it anytime (usually for two days). Sprinkle a few cashew nuts or peanuts (fried) on top when you eat.
8.
Cashew nuts are crispy, glutinous rice is soft, and the taste is rich
9.
One bite, all delicious
Tips:
1. The ratio of glutinous rice to ordinary rice is about 5:1, ordinary rice will neutralize the stickiness of glutinous rice, making glutinous rice not soft but elastic
2. This is the serving size for two meals for 5 adults
3. There is no hard and fast rule on the type and quantity of materials for Chinese food. They are based on habits and personal preferences, so you can increase or decrease materials according to your needs.
4. You can also put it in a frying pan for frying the next day, the taste is very crispy!
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