1. First soak the glutinous rice in water for 1 hour, filter out the water and set aside
2. After washing the scallops, add two spoons of cooking wine and soak in water for 30 minutes
3. Soak the mushrooms softly, drain the dried scallops and tear them into silk, soak the mushrooms softly and cut into thin slices, and cut the plum meat into cubes.
4. Put 2 spoons of light soy sauce, 2 spoons of braised sauce, and 1 spoon of sesame oil in a bowl, mix well
5. Put the glutinous rice in a steamer, heat it to steam, and steam for another 5 minutes to get half-cooked glutinous rice
6. Heat the pot on a low fire, add an appropriate amount of peanut oil, add the plum meat and stir until slightly oily, add the scallops and mushrooms and stir-fry evenly, add water and wait for the water to boil, then pour in the adjusted seasoning, and cover Cover and simmer for 10 minutes
7. Pour the half-cooked glutinous rice out of the pot, stir evenly and put it in the steamer
8. Wash the peanuts, put them in the pan and fry them dry, then add a little oil to fragrant, set aside
9. Beat the eggs, fry them into omelets and serve
10. Shred the chicken rice, cut the shallots into thin sections and set aside
11. Take out the completely steamed glutinous rice, put it on a plate, put peanuts, egg shreds, and green onion on the surface and sprinkle it on the rice
12. A colorful and delicious scallop, mushroom and glutinous rice is ready
13. If you like the works of Chufang’s Diary, remember to follow Chufang’s Diary!
Tips:Choose to use steaming method to make glutinous rice, you can get full but not sticky rice, steamed to half-boiled rice and scallops, mushrooms, meat and then steamed after stirring, in order to make the taste better integrated into the rice, scallops The effect of soaking with cooking wine is to remove its original fishy taste and retain the umami taste.
