Taro Seafood Salty Rice

Name: Taro Seafood Salty Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g carrot; Some pork; 400g Rice; About 20g Dried seafood; 4s Shiitake Mushrooms; Some peanut; 100g taro; Some Shallots; Some ginger; Some Soy sauce; About 4g crystal sugar; Some salt; Some oil

by ? Candies that don't like sugar?

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The taro is ripe this season. There are many fresh and delicious betel nut taro in the market. Do you want to use it to make some delicious food?
The salty rice looks similar to fried rice, but in fact, many ingredients are more suitable for simmering. The combination of taro and seafood tastes better than the rice, and the fried rice is difficult to fry. Many people's portions. This salty rice can add some difficulty. Cooked dried goods, beans, and miscellaneous grains are stewed together as a staple food. It is very delicious and simple. The characteristics of southern Fujian: the understanding and taste of salty rice are different, so there are many new ingredients involved in the production of salty rice after the development. Personal preference~
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Taro Seafood Salty Rice

1. Ingredients preparation: soak rice, peanuts, and peanuts about half an hour in advance and wash all the ingredients.

2. Drain the rice and peanuts. Cut the pork belly and shiitake mushrooms. Cut the carrots and taro into suitable pieces. Cut the shallots into sections and minced ginger

3. Put a thin layer of oil in the pan and stir-fry the pork belly over low heat

4. After the meat is fragrant, add minced ginger, shiitake mushrooms and dried seafood and stir fry to create a fragrance

5. Then pour all the ingredients except chives into the pot

6. Put the dark soy sauce in a low heat and stir fry evenly

7. Pour the stir-fried rice into the rice cooker. Because the rice has been soaked in water, add a little less water than usual to cook the rice and add a little rock sugar (makes the rice less greasy) and cook for 20 to 30 minutes. Up

8. After the rice is almost cooked, put two tablespoons of oil in the pot, put the shallots in, stir-fry for a few minutes and boil into shallot oil

9. Pour the cooked scallion oil into the cooked salty rice (this step cannot be omitted)

10. Then add a little bit of soy sauce to the finished product, mix well with soy sauce and scallion oil and sprinkle with chopped green onion! ☺️☺️

11. A bowl of fragrant and hot salty rice is ready 😝

12. The taste of the finished seafood is very strong. The sweet and soft scent of taro and rice, as well as the scent of scallion oil at the end. It is not an exaggeration to say that I can eat two bowls of rice! And not tired at all~😍😍

13. Finished product

Tips:
1 The rice can be either sticky rice or glutinous rice, or it depends on personal preference. The rice I use is softer, so all of it is sticky rice.
2 Dried seafood can choose dried clams, dried clams, scallops, dried shrimps or dried shrimps
3 Peanuts are usually fried with peanuts and mixed in at the end, but I am too lazy to fry and like to cook and eat this slightly healthy diet...😆
4 The rice can be soaked or not, which is the difference between the relative hardness of the rice...
5 Cook the rice for a longer time...