(invincible in Detail) The Secret Recipe of Grandma Who Has Made Salty Rice in Southern Fujian for 40 Years

(invincible in Detail) The Secret Recipe of Grandma Who Has Made Salty Rice in Southern Fujian for 40 Years

1. First peel and dice carrots

2. Let the boss slice the pork belly, which can be thicker. Actually, it should be cut into cubes, but I’m lazy today~

3. Wash the dried shiitake mushrooms the first time, and then cut them in half. Soak for the second time. (Be careful not to pour out the water soaked here, you must stay!!!)

4. Hot oil, the amount of oil does not need to be too much. Stir-fry pork belly over high heat first, then change to medium and low heat and stir-fry slowly to get the oil! Be sure to switch to medium and small fires, this is very important. Stir-fried until it's a bit browned.

5. Add carrots and mushrooms and stir fry

6. Next, put two spoons of soy sauce, (about five or six milliliters), one spoon of cooking wine, one spoon of salt and one spoon of chicken essence, and stir fry evenly.

7. Pour in the washed rice and stir fry. Stir-fry the water in the rice a little bit. In this step, it will be medium to low heat~

8. Finally, put the ingredients in the rice cooker and pour the water that has been soaked in dried shiitake mushrooms.

9. Then you will get a bowl of super fragrant Minnan salted rice~ (The second tip contains the secret to more fragrant salty rice!!!)

Tips:

1. First of all, be sure to use the water soaked in dried shiitake mushrooms to cook the rice. This is the secret of the fragrance

2. Finally, there is a little trick, you can use some oil, stir fry the green onion on a low fire, after the green onion is browned, mix the onion oil into the cooked rice! It will be more fragrant!

3. Here is a supplement to why the rice should be poured in and stir-fried. First of all, almost all Hokkien salted rice will be poured in and stir-fried. On the one hand, it is to mix the ingredients and rice evenly, and on the other hand, it is to leave the washed rice residue during frying. The water evaporates, so that when the salty rice is cooked, the grains will be distinct and tasteful.

4. Supplement: I found that many people use "porridge" rice in their works. In fact, it is crystal rice, which is relatively oval in shape, while rice, generally Thai scented rice or Chinese scented rice, is generally produced in China's low-altitude and low-latitude regions, and is characterized by being relatively slender. Generally, we would choose rice for cooking rice, because the rice will be looser after being cooked and suitable for making rice; while crystal rice will be thicker and suitable for cooking porridge.

5. Exclusive recipe: "Hokkien clam and loofah rice noodle soup"


6. There is also a bowl of "Lard Bibimbap" perfectly engraved by Mr. Huang Lei.