Mushroom Potato Rice with Oil
1.
Prepare a bowl of leftover rice, soak dried shiitake mushrooms one night in advance, wash shrimp skins and drain water, wash potatoes and peel them
2.
Continue to cut potatoes and shiitake mushrooms into small cubes, set aside the shiitake mushrooms in water, wash the scallions and cut them into sections and chopped scallions.
3.
Pour 1 teaspoon each of cooking wine, light soy sauce and dark soy sauce in a small bowl, then pour in half a bowl of water to soak dried shiitake mushrooms to make a sauce
4.
Heat up the pan, pour in a little oil, sauté the shallots, pour in the potato diced and stir fry
5.
Pour in the diced mushrooms and shrimp skins, stir-fry for one minute, pour in the adjusted sauce, cook on medium heat until a little soup remains in the pot
6.
Pour in a bowl of leftover rice, turn the heat to high heat and stir fry, stir evenly to make the rice grains dry, sprinkle with chopped green onion and ready to cook
Tips:
1. Mushroom water is fragrant and nutritious, remove the bottom layer of dirty, mushroom water can be used for cooking;
2. The fried rice should be harder. The too soft rice will eat badly and will not have a dry taste.
