Sticky Rice with Scallops, Mushrooms
Overview
When eating glutinous rice, put peanuts, scallops, mushrooms and chives into your mouth and chew it together. It can be said that after eating this rice, you will want to cook it again. If you like Chu Fang Diary’s works, remember to follow Chu Fang Diary!
Tags
Ingredients
Steps
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First, soak the glutinous rice in water for 1 hour, filter out the water and set aside
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After washing the scallops, add two spoons of cooking wine and soak in water for 30 minutes
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Soak the mushrooms until soft, drain the water and tear the scallops into shreds, soak the mushrooms until soft and cut them into thin slices, cut the plum meat into cubes
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Put 2 tablespoons of light soy sauce, 2 tablespoons of braised sauce, and 1 tablespoon of sesame oil into a bowl and mix well
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Put the glutinous rice into the steamer, heat it over high heat until steam comes out, steam for another 5 minutes to get half-cooked glutinous rice
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Heat the pot over low heat, add an appropriate amount of peanut oil, add the plum meat and stir-fry until the oil is slightly released, add the scallops and mushrooms and stir-fry evenly, add water and wait until the water boils, then pour in the seasoning, cover the pot and simmer for 10 minutes
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After taking it out of the pot, pour in the half-cooked glutinous rice, stir evenly and put it into the steamer
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Wash the peanuts, put them in a pot and stir-fry until dry, then add a little oil to stir-fry until fragrant, take them out and set aside
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Beat the eggs, fry into an egg pancake and serve
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Shred the chicken rice and cut the green onion into thin sections and set aside
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Take out the fully steamed glutinous rice and put it on a plate. Add peanuts, shredded eggs and green onion on the surface and sprinkle it on top of the rice
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A colorful and delicious scallop and mushroom glutinous rice is ready
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If you like Chu Fang Diary’s works, remember to follow Chu Fang Diary!
