China on the Tip of the Tongue 2: Carrot Rice

China on the Tip of the Tongue 2: Carrot Rice

Overview

Recently, "A Bite of China 2" has become all the rage. It makes my hands itch after watching it. Let's make a delicious food on the tip of our tongue!

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Ingredients

Steps

  1. First, some of the raw materials and seasonings: 400 grams of rice, 1 piece of white radish, 1 piece of pork belly, 150 grams of dried sea oysters, 10 grams of dried sea rainbow, 10 grams of scallops, 10 grams of dried shrimps, 10 grams of pearl shiitake mushrooms, 6 red onions, 5 ginger, 3 slices (of which 1 slice of ginger, minced) 1 chive Seasoning: 1/2 tsp salt (3g) 1 tbsp light soy sauce (15ml) 1 tsp dark soy sauce (5ml) 2 tsp abalone juice (10g) 2 tsp rice wine (10ml) About 400ml water

    China on the Tip of the Tongue 2: Carrot Rice step 1

  2. First, rinse the dried oysters, dried seaweeds, scallops, dried shrimps, and shiitake mushrooms, then pour them into water and soak them for 40 minutes. Wash and slice the shallots, mince the ginger (1 piece), chop the chives, peel the white radish, and cut it into bite-sized hob pieces.

    China on the Tip of the Tongue 2: Carrot Rice step 2

  3. Rinse the pork belly and put it into the non-stick soup pot of Moshan 11 Nutrient Combination Pot. Add enough water to cover the meat. Add ginger slices (2 slices) and dark soy sauce. Bring to a boil over high heat. Skim off the foam. Turn to medium heat and simmer for about 25 minutes. Take it out when it can be inserted easily with chopsticks. Let it cool. Slice first and then cut into strips

    China on the Tip of the Tongue 2: Carrot Rice step 3

  4. After washing the rice, add salt and light soy sauce, pour enough water to cover the rice (about 2 knuckles higher) and soak for 30 minutes. Slice the soaked mushrooms that have become larger

    China on the Tip of the Tongue 2: Carrot Rice step 4

  5. Next, make the shallot ghee. In order to make the cooking process healthy and smoke-free, we use the Huohong Dot 2 generation oil-free wok. Pour oil into the pot (the amount of oil is about enough to cover the green onion slices), add the shallot slices, stir-fry over medium-low heat until the onion slices change color (light brown), take it out when it becomes obviously crispy, leaving only the remaining oil, which is shallot ghee.

    China on the Tip of the Tongue 2: Carrot Rice step 5

  6. Pour oil into the pot. When the oil is slightly hot, add minced ginger

    China on the Tip of the Tongue 2: Carrot Rice step 6

  7. After sauteing, add the cut pork belly strips and stir-fry until the meat becomes smaller and the color becomes darker

    China on the Tip of the Tongue 2: Carrot Rice step 7

  8. When there is a lot of oil for frying, add shiitake mushroom slices, soaked dried oysters, dried sea rainbow, scallops, and dried shrimps. Stir-fry over high heat until fragrant. Pour in rice wine and drained rice

    China on the Tip of the Tongue 2: Carrot Rice step 8

  9. Add radish cubes

    China on the Tip of the Tongue 2: Carrot Rice step 9

  10. After continuing to stir-fry until fragrant, pour in water, add abalone juice, stir-fry evenly, turn to low heat, cover and simmer for about 20 minutes

    China on the Tip of the Tongue 2: Carrot Rice step 10

  11. After the rice is cooked, pour the shallot ghee (20ml) along the edge of the pot, sprinkle with chopped chives, and mix well

    China on the Tip of the Tongue 2: Carrot Rice step 11

  12. You're done! Finished product display

    China on the Tip of the Tongue 2: Carrot Rice step 12