1. Prepare ingredients.
2. Soak the mushrooms, wash the rice and soak in water for half an hour.
3. Cut the soaked shiitake mushrooms into shreds, and cut the shiitake mushrooms into thin slices.
4. Put 15 grams of light soy sauce, 8 grams of soy sauce, 12 grams of oyster sauce, 10 grams of white sugar, 2 grams of chicken essence, 0.5 grams of salt, 1 gram of black pepper powder, and 18 grams of water in a bowl. Stir evenly into a sauce for later use.
5. Put water in a pot and boil, add a little salt and oil, add the vegetables and blanch for about 10 seconds.
6. Remove the blanched vegetables and soak them in cold water.
7. Brush a layer of oil in the casserole.
8. Put in the dried rice.
9. Pour clean water, the ratio of rice to water is about 1:1.5.
10. Cover the pot and heat it to a boil over medium-high heat.
11. Then turn to low heat and continue heating to the point where the moisture is about to dry up.
12. Add the sausage and shredded shiitake mushrooms and continue to simmer.
13. Hit the egg in the middle.
14. Drizzle some salad oil along the edges, then simmer for a few minutes.
15. Place the vegetables.
16. Pour in the sauce and continue to simmer for two minutes.
17. After turning off the heat, sprinkle chives and black sesame seeds on it.
18. Luliang prefers polished rice, fresh enough to eat healthier
Tips:1. The matching dishes can be selected according to your own preferences, broccoli, carrots, etc.
2. What I made is for two people. If one person eats it, the amount of rice can be reduced.
3. Sprinkle the oil to make the rice crunchy at the bottom.
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