Name: Taro Pumpkin Braised Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g taro; 100g pumpkin; 70g Rice; 2s Shiitake Mushrooms; 2s Fungus; 2 capsules Jujube-shaped sausage; 5g dried shrimps; Some salt; Some chopped green onion; Some oil

Taro Pumpkin Braised Rice

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I don't like white rice, it just happens to have sweet yam, and the pumpkin that is nearing the end, let's have a braised rice together. Two fungus, two shiitake mushrooms. When I was approaching, I suddenly remembered that the sweet yam seemed to go well with the seafood, so I grabbed a few sea rice and soaked it. There are no sausages, there are only meat sausages, and they are also kept. Everyone will make up the number.
The stew has a high degree of freedom, so you can put anything in it. I didn't like too much rice, and I was afraid that the rice grains would not be visible after the stew, so I increased 50 grams to 70 grams in the end.
Stir-fry first and then boil. Once covered, the aroma is tangy, and then sprinkled with a handful of chopped green onion, it feels very refreshing. I'm always worried about the lack of rice. I didn't expect that the rice grains that didn't seem to be a lot when they were born became rice, and they were mixed into the squash with taro. They seemed to be everywhere, not at all. . . . "

Taro Pumpkin Braised Rice

1. Ingredients: 150 grams of taro, 100 grams of pumpkin, 70 grams of rice, 2 water-fed mushrooms, 2 water-fed fungus, 2 jujube-shaped sausages, 5 grams of sea rice, appropriate amount of salt, appropriate amount of green onion, appropriate amount of oil

2. Peel the pumpkin and taro separately, wash, and cut into small cubes.

3. Slice the sausage, soak the sea rice, slice the mushrooms, tear the fungus into small flowers, and set aside.

4. Put the pot on the fire, pour the oil and heat it up,

5. Sausage and sauté fragrant,

6. Add sea rice and stir fry twice,

7. Add the mushrooms and fungus and stir fry evenly.

8. Pour in the taro pumpkin and stir-fry until the surface is coated with oil,

9. Pour in rice grains and stir-fry evenly.

10. Add salt and stir well, turn off the heat,

11. Pour into the rice cooker, add water until it is level with the surface of the taro pumpkin,

12. Put the lid on, choose standard rice,

13. start up,

14. When cooking is over, shut down,

15. Uncover,

16. Sprinkle chopped green onion and mix well,

17. Serve and serve while hot.

Tips:
The proportion of each ingredient can be adjusted according to your own preferences,
All ingredients can be replaced at will.
Instead of using a rice cooker, you can add water and simmer in a wok until cooked.