Fried glutinous rice with raw matsutake mushrooms

Overview

I have always wanted to make raw fried glutinous rice, but I thought it would be very troublesome, so I never dared to try it. I finally tried it this time and found that it is actually very simple and not particularly time-consuming. I added matsutake mushrooms and the water in which they were soaked and fried them together. The rice grains soaked up the matsutake mushroom water and it was very delicious. The fried glutinous rice grains were transparent and shiny, fragrant, waxy and elastic. If you are a stickler for glutinous rice, don’t miss this delicious dish. If you don’t have matsutake mushrooms, you can use shiitake mushrooms instead! In fact, I had a deeper impression of the family dinner only after I arrived at my husband’s house. Why do I say that? Because the family dinner at my husband’s family is really lively! There is no way to sit down without three tables every time, because my father-in-law and his family have a total of nine brothers and sisters, and every year thirty is celebrated among the six brothers' homes. Every year when thirty is reached, everyone in the family, excluding those who are married, will gather together to have a lively and happy reunion dinner.

Tags

• staple food
• home cooking
• old man
• breakfast
• meters
• rice
• autumn recipes
• dried matsutake
• glutinous rice
• onions
• peas
• sausage
• sugar
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 (Soak and clean the matsutake mushrooms first. This step of cleaning is very important.) Soak the matsutake mushrooms in clean water for about half an hour, then wash them several times to remove any large sediment and dust.

   

2. 2 Soak in a bowl of clean water for about one night.

   

3. 3 Carefully pour the water used to soak the matsutake mushrooms into another bowl without removing the small sand at the bottom of the bowl.

   

4. 4 Brush the matsutake mushrooms one by one with a clean toothbrush, especially the head and roots. The fine sand at the roots is the most difficult to brush. Try to brush them as clean as possible, otherwise you will know.

   

5. 5 Washed matsutake slices.

   

6. 6 Soak the glutinous rice for a day or less in advance. It is best to put it in the refrigerator when the weather is hot.

   

7. 7 First, boil the peas and carrots in water until they are about 70 to 80% ripe, then scoop them out. You can put a little oil and salt in the water.

   

8. 8 Shred the onion, cut the sausage into small pieces, and chop the pine banyan.

   

9. 9 Put a little oil in the pot, add onions and sausage and fry for a while.

   

10. 10 Add cooked peas and carrots and sauté.

    

11. 11 Add matsutake mushrooms and stir-fry, add a little sugar and salt to the pan.

    

12. 12 Add a small amount of oil to the pot, add the soaked glutinous rice with the water removed and stir-fry over medium-low heat.

    

13. 13 Fry until the water becomes less, add some soaked matsutake water and continue frying, and so on.

    

14. 14 You can add a little soy sauce in the middle according to your preference or a little salt according to the situation.

    

15. 15 Fry until the glutinous rice becomes soft and translucent (you can pick a few to taste), add the fried matsutake peas, etc. and stir well.

    

16. 16 Add a little water and stir-fry for a few times, then cover and simmer over low heat for 2-3 minutes. The specific simmering time depends on the water added. The last step is actually optional if you like a drier taste.