Sausage and Mushroom Rice

Overview

The cooking I learned from the oil pipe may be nondescript, but it is definitely delicious. I have never thought that it must be authentic. Friends who want information about authentic dishes, please stop here. In addition, many friends recommend using long glutinous rice. The author only has round glutinous rice. Round glutinous rice is relatively sticky, so I added some rice to neutralize the stickiness. It is also delicious when fried. Now that the weather is getting colder, eating some stomach-warming stuff from time to time is also a seasonal feeling and enjoyment.

Tags

• staple food
• home cooking
• chives
• dongguan sausage
• glutinous rice
• jasmine brand rice
• oyster sauce
• sesame oil
• soy sauce paste
• water-fat mushrooms
• pepper

Ingredients

Steps

1. 1 Measure 1 meter cup of glutinous rice and 1 meter cup of Jasmine brand rice, put them into a large bowl and wash them.

   

2. 2 Add about 1/2 of a finger's worth of water to the glutinous rice. Add slightly less water than ordinary rice to the glutinous rice. Put it into a pressure cooker and steam it over water.

   

3. 3 Put about 2 cups of water in the bottom of the pot, set the steaming setting for 20 minutes.

   

4. 4 Place the sausage on top of the rice and steam.

   

5. 5 Dice chives and mushrooms and set aside.

   

6. 6 After the rice is done, take out the sausage, cut it into cubes and put it into the pot, add the mushroom dices, raise the heat to medium and sauté until fragrant.

   

7. 7 Pour the cooked rice into the pot.

   

8. 8 Add 1+1/2 tablespoons of soy sauce paste, 1 tablespoon of oyster sauce, 1/4 teaspoon of pepper, and 1 tablespoon of sesame oil.

   

9. 9 Stir-fry evenly, take out of the pan, sprinkle with chopped green onion when serving (see picture of finished product), and set aside. Enjoy!