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1. First we review the materials. The rice should be soaked in a little oil, salt and water slightly higher than the rice noodles for at least 30 minutes in advance, which is energy-saving and delicious.
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2. Cut the char siu into 5 mm thick, cut off a little bit of the mushrooms, and then divide into two. If you are a friend in Europe, America and Australia, remember to "don't wash", "don't wash" and "don't wash" the mushrooms you bought! If it is slightly dirty, wipe it with a clean tissue!
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3. Keep the moisture in the rice cooker just slightly higher than that of the rice noodles (compared to normal cooking of white rice, which requires less moisture), and then spread the barbecued pork on the surface.
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4. Then spread ham slices. (This step is only true for meat eaters)
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5. Put the mushrooms in, and sprinkle some onion powder at the end.
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6. Then according to personal preference, choose different softness and hardness for cooking mode. Just the same advice: don’t use the "quick cook mode" for TMD!
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7. After cooking, add soy sauce, butter, truffle oil and cheese according to your liking, stir, and then take it out of the pot.
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Tips:1. As mentioned in the previous recipe, once the mushrooms are rinsed, the taste will be lost, and the mushrooms will inhale a lot of white water. The core of this dish is to cook the rice with the moisture in the mushroom body, so that the rice grains have a strong mushroom aroma.
2. All meats and seasonings can be prepared according to personal preference.
