Cantonese style glutinous rice

Overview

In Guangdong, you must eat glutinous rice during the Great Cold Season, just like you must eat dumplings during the Winter Solstice in the north, and you must eat Laba porridge during the Laba Festival. They are all indispensable festival foods.

Tags

• staple food
• home cooking
• old man
• rice
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• cantonese style sausage
• dried mushrooms
• glutinous rice
• horseshoe
• kohlrabi
• light soy sauce
• onions
• ordinary rice
• sugar
• cashew nuts
• vegetable oil

Ingredients

Steps

1. 1 Wash the rice and cook it in two pots

   

2. 2 Cut the sausage, dried mushrooms, water chestnuts, and kohlrabi into cubes (soak the dried mushrooms and kohlrabi in advance)

   

3. 3 Heat the pan and put vegetable oil first

   

4. 4 Place the sliced sausage, dried mushrooms, water chestnuts, and kohlrabi in order; add the next ingredient after each ingredient is almost cooked

   

5. 5 After the ingredients are cooked, add an appropriate amount of sugar and light soy sauce, stir-fry for a while, and turn off the heat

   

6. 6 Pour the rice into the wok, mix with the ingredients, and finally sprinkle with chopped green onion (it is best to do this mixing step in two times, because there is too much rice and it is difficult to operate)

   

7. 7 Pour the mixed glutinous rice back into the rice cooker to keep it warm. You can eat it at any time (usually within two days). When eating, sprinkle a few cashew nuts or peanuts (fried) on top

   

8. 8 The cashew nuts are crispy, the glutinous rice is soft and glutinous, and the texture is rich

   

9. 9 Take one bite and enjoy all the delicious food