【Jiangsu】Zongzi-flavored radish rice (lazy version)

Overview

In my hometown, rice dumplings are not just a specific snack during the Dragon Boat Festival. It has a metaphorical meaning of middle, so it will be used regardless of weddings, children's 100th anniversary, housewarming... it will be used. When the reed leaves are ripe for 5 or 6 months, the grandmothers and aunts in the countryside will pick a lot of reed leaves, dry them and store them for later use. When I came back to clean up the refrigerator and freezer at home, I found that my mother had picked a bunch of them from nowhere and filled my refrigerator. The Chinese New Year has basically come to an end, but it may seem like a few days of rest. In fact, for many friends, the workload and level of fatigue are definitely far greater than during the working day. Spleen and stomach are the ones who have the hardest time, so the post-holiday cleanup work is also quite important. Although the dish I made today is considered a staple food, it contains various vegetables, especially radish, so I think it is very good. It can help digestion and reduce greasiness, making people more appetizing! And it’s basically a lazy version.

Tags

• staple food
• home cooking
• rice
• braised sauce
• chicken essence
• cooking wine
• dried shiitake mushrooms
• glutinous rice
• light soy sauce
• oil
• oyster sauce
• sausage
• sugar
• white radish
• carrot
• reed leaves
• salt

Ingredients

Steps

1. 1 Prepare raw materials: reed leaves, white radish, carrots, sausages, mushrooms, rice, glutinous rice, onions and ginger.

   

2. 2 Mix rice and glutinous rice in a ratio of 1:1 (can also be adjusted according to personal preference), wash and drain

   

3. 3 Soak the mushrooms in warm water.

   

4. 4 Wash and cut the white radish into small pieces.

   

5. 5 Wash, peel and cut carrots into small pieces.

   

6. 6 Rinse the sausage with warm water and cut into small pieces.

   

7. 7 Drain the soaked mushrooms and cut into small pieces.

   

8. 8 Chop onion and ginger and set aside.

   

9. 9 Heat a pan of oil, sauté the onions and ginger until fragrant, add the diced mushrooms and stir-fry until fragrant.

   

10. 10 Add diced radish.

    

11. 11 Add the diced carrots as well.

    

12. 12 Stir-fry evenly, then add diced sausage and stir-fry until fragrant.

    

13. 13 Add the prepared sauce (sauce ratio: 2 tablespoons oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon braised sauce, 1 tablespoon cooking wine, 2 teaspoons salt, a little chicken essence, a little sugar)

    

14. 14 Add the sauce and continue to stir-fry for 2 minutes to coat all the ingredients evenly with the sauce.

    

15. 15 Pour the washed and drained rice into the pot and continue to stir-fry evenly.

    

16. 16 Pour the fried rice and vegetables into the pressure cooker, add water (because the radish contains water, so the amount of water used for cooking is slightly less than usual) wash the reed leaves, cut them into appropriate lengths with scissors, and cover the rice to be cooked.

    

17. 17 Press the "grain rice" button of the pressure cooker.