Braised rice with taro and mushrooms
Overview
The fragrant and soft glutinous taro and mushroom braised rice is here. No need to cook separately, the meal is ready in one pot, convenient and delicious~
Tags
Ingredients
Steps
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Wash the rice and soak it in water for later use.
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Cut the taro into small pieces, wash off the surface starch and soak in water for later use.
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Cut mushrooms into small pieces.
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Cut sausage into small pieces.
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Pour out the mushroom sauce and black pepper juice. If you don't have it, you can make your own - one spoonful of Laoganma, one spoonful of oil, one spoonful of tomato sauce, and one spoonful of dark soy sauce. Mix them together.
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When the wok is slightly hot, add a small piece of butter and let it melt slowly.
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After the butter melts, add the chopped garlic and saute until fragrant.
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After the onions and garlic are sautéed, add the sausage and stir-fry.
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Then add the taro.
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Fry the taro until lightly browned, then add the diced mushrooms.
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Then add mushroom sauce and black pepper juice.
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Coat all ingredients evenly with sauce.
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Add soaked rice and stir-fry for a while.
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Add salt and chicken essence to taste, then put all ingredients into the rice cooker.
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Press the rice stew button and while waiting for the rice stew to finish, cut the green pepper into small pieces.
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After the rice stewing button pops up, sprinkle in the prepared green peppercorns, cover the lid and simmer with residual heat for 10 minutes.
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After 10 minutes, mix the rice and enjoy.
