Mushroom Seasoned Rice and Cucumber
1.
Main ingredients.
2.
The mushrooms used for soaking in advance can be soaked in refrigeration overnight, and the soaked juice is allowed to settle and settle the sediment for later use. Heat olive oil and butter in a pot, and fry the chopped onions until they are tender and caramel-colored.
3.
Add mushrooms and stir fry together until the aroma is released, and finally add garlic and fry until fragrant.
4.
Add the rice and stir fry until the oil is evenly coated with the rice grains, about 2 minutes.
5.
Pour the dry white wine first, the wine will dissipate and the water will be absorbed by the rice grains and then added to the soaked mushroom soup. After it is completely absorbed, add the scallop stock (a little more than the rice grains), and cook for a minimum of 8 minutes with a lid. You can make cucumbers during this period. Cut 1/4 cucumbers and pat loose. Put vinegar, salt, sugar, black pepper, and minced garlic in the mixing bowl. Pour in sesame oil while stirring. After emulsification, stir well with cucumber and coriander.
6.
Open the lid to check the condition of the rice grains (the rice grains that are sticky on the outside and inside have the best texture. They need to be distinct and can be spread out by tapping the bottom of the plate). If you need to continue cooking, add some broth or water, stir evenly, and pay attention while stirring. The texture of rice grains changes.
7.
Fry the bacon and white mushrooms with olives until caramelized.
8.
Salt to taste the last thing before serving, and move in a small handful of parmesan cheese.
9.
Sprinkle bacon and mushrooms on the condiment rice, rub parmesan cheese, and some coriander, well done! Just soak in a cup of lemon maple syrup water is enough~
