Pumpkin Braised Rice
1.
Prepare the ingredients, and you must choose old pumpkin for the braised rice. The taste is more powdery. The meat can be changed at will, including ribs, pork belly, bacon, or sausage;
2.
Soak the rice for a while and wash, remove and drain the water, chop garlic and chili, wash and chop dried shrimp and sausage respectively, wash peas and remove them for later use;
3.
Peel and wash the pumpkin, remove the seeds and sacs, and cut them into mahjong tiles;
4.
Heat the pan, pour edible oil, pour the garlic and dried shrimps into the pan, stir-fry until the aroma is released, then pour the sausage, peas, and pumpkin and continue to stir-fry for more than a dozen times;
5.
Then pour in the soaked rice, continue to stir-fry evenly, add salt, chicken powder, and then pour in water that is level with the ingredients, mix well, and shovel into the casserole. The same is true if there is no casserole in a rice cooker;
6.
Cover the pot and simmer for about 20 minutes over medium-low heat. Cook until the rice grains swell and the beans are soft. Sprinkle with chopped green onion and chili diced. Stir well and scoop up for serving.
Tips:
Tips for food:
When the rice and ingredients are stir-fried quickly, the aroma is more intense. There is no casserole or enamel pot. After frying, pour it into the rice cooker and follow the cooking procedure. You can eat it when the time is up.
