It's dinner time ~~~ Tonight, I'll cook some braised rice for everyone to eat ~~
Hoohoo... I saw that the mustard greens were particularly fresh at noon today, so LG suggested making mustard rice at night ~ This kind of rice is very common here, and we usually eat it with beef soup or flat soup ~~ Wow
I made a little change ~~ Originally, mustard rice should have added onion oil, but because I didn't like it much, I used ordinary corn oil instead ~~
Southern Fujian mustard rice
By AllenHayes
Recipe Recommendations
- mustard appropriate amount
- three-layer meat appropriate amount
- rice appropriate amount
- shrimp skin appropriate amount
- carrots appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Southern Fujian mustard rice
1
Ingredients: mustard greens, shrimp skins (soaked in water in advance), three-layer meat, rice (soaked for one hour first), ginger and garlic, and carrots (those added in improvements are generally not available).
2
First saute the three layers of meat to fragrant, squeeze out the lard to add flavor.
3
Add minced ginger, minced garlic and minced carrot at a time.
4
Add shrimp skins, add cooking wine and soy sauce, season and color, then add salt and chicken essence.
5
Then, add mustard greens and stir fry.
6
Then pour in the rice.
7
Stir fry for a while, then pour into the rice cooker, add water, and just cover the rice slightly.
8
Until cooked, bite ~~ shape,~ according to personal taste... I added Gulangyu's famous golden fragrant meat floss embellishment. Wow, you can eat it.