Mushroom, shrimp, mustard rice

Overview

Salted rice (vegetable rice) is probably what people in southern Fujian cook most often. There are many varieties. You can cook almost any dish. I also like to eat it. When I was at home, my mother often cooked taro rice, cabbage rice, and pork ribs rice. . . Now when I am outside, I have to cook everything by myself, but it doesn’t taste like my mother~ But it’s still delicious, hehe~

Tags

• staple food
• home cooking
• farm food
• chicken essence
• cooking wine
• dried shiitake mushrooms
• garlic
• light soy sauce
• old soy sauce
• pork belly
• shrimp
• garlic leaves
• mustard
• salt

Ingredients

Steps

1. 1 First wash enough rice for several people and put it aside

   

2. 2 Soak the dried mushrooms for a while in advance. The mushrooms I bought this time are easy to soak. They may be damp. Wash them and cut them into strips

   

3. 3 I cut the lean meat on the pork belly separately and forgot to take a picture of the other parts

   

4. 4 Wash the mustard greens, cut the stems and leaves and place them in two basins separately

   

5. 5 Prepare the shrimp

   

6. 6 Cut some garlic into small pieces, wash one garlic, cut the head and leaves and set aside

   

7. 7 Heat the pot, put the pork belly in and stir out the oil. If it's not enough, pour some oil in and stir-fry it faster until it turns red and is very fragrant

   

8. 8 Then put the garlic in and sauté until fragrant

   

9. 9 Add the mushrooms and fry for a while

   

10. 10 Then pour the lean meat in and stir-fry, add some salt, chicken essence, light soy sauce, and cooking wine, and the aroma will come out

    

11. 11 Then add the mustard stalks and stir-fry for a while

    

12. 12 When the mustard stems become soft, add the leaves and stir-fry the leaves for a few times

    

13. 13 When I cook vegetables and rice, I am used to pouring the rice in and stir-frying with the vegetables for a while, then adding some salt, chicken essence, cooking wine, light soy sauce, and a little dark soy sauce to add color, so that the rice and vegetables blend together and are more delicious

    

14. 14 When it's almost cooked, you can pour it into the rice cooker. The amount of water should be adjusted according to your personal habits. If you want it to be a little softer, put less water, and if it's softer, put more water. The rice I bought this time consumes more water, so I need to put more water, otherwise it will be dry when cooked

    

15. 15 In fact, the rice cooker cooks rice very quickly, and it doesn’t take 30 minutes to fill up. But after the rice cooker jumps up, I always unplug it and let the rice cook for a while

    

16. 16 The salad is delicious, especially the pork belly is delicious

    

17. 17 Before cooking, I put down the ribs and stewed the soup. I added some coix seed, Codonopsis pilosula, winter melon, fragrance, and served it with mustard rice. It’s a great partner!