1. To prepare the ingredients, the ratio of rice to glutinous rice is based on personal taste. I usually put glutinous rice for about 1/5. Sticky rice can increase the soft and glutinous taste, but if you put too much, the finished product will become very sticky.
2. Soak the dried shiitake mushrooms in advance, cut the taro and carrot into pieces, shred the cabbage and dried shiitake mushrooms, and cut the onion into small pieces.
3. Appropriate amount of cooking oil, first add the shrimp skins and fry them to give them a fragrance, slightly burnt, then add carrots, dried shiitake mushrooms, taro and stir fry. Finally, add the cleaned rice and add a small amount of salt to stir-fry evenly.
4. Pour the ingredients into the rice cooker, add appropriate amount of water, turn on the rice cooking mode, fry the shredded cabbage while the rice is cooking, and set aside for later use.
5. Heat an appropriate amount of oil, add the onion cubes, stir-fry on low heat until it is zoomed, and make scallion oil.
6. After the rice is cooked, add scallion oil and shredded cabbage, stir well, and start eating.
