Braised rice is one of my favorite staple foods, its mellow taste, delicious and a lot of condiments, every time I eat it, I always feel unfinished. For this reason, I have been particularly fond of stewed rice since I was a child, and it used to be very troublesome to cook a stewed rice. Because there were no rice cookers in those old days, they all relied on hot pot cooking.
For this reason, only parents can taste it in their spare time, and now the popularity of rice cookers can be said to be fully covered. Whether it's boiling white rice or braising rice, you just need to pour it into the pot and you're done. This can't be said to be convenient, it's just a stroke of genius. For this reason, my father often lamented that the times are changing so fast, and there are all kinds of conveniences.
Perhaps because of the convenience, a variety of stewed rice has emerged one after another. But without exception, they are all rich in ingredients, mellow and delicious, in a variety of stewed rice. I think the old traditional stewed rice is the most particular, because the ingredients are all about "dry goods" to enhance the flavor and make the stewed rice more delicious and tasteful.
Today I will share with you a nostalgic pairing, so that you can make a tasting during the weekend break. After such a pot is cooked, there is no need to stir-fry the soup at all.
Seafood stewed rice
Ingredients: 3 cups rice, 1 small handful of dried shrimp, 1 small handful of dried razor clams, 5 shiitake mushrooms, 3 slices of ginger, 2 shallots, 3 cloves of garlic, 1 tsp five-spice powder, 2 tsp light soy sauce, 1 tsp monosodium glutamate, 1 tsp salt, 1 tsp chicken essence
Cooking steps: 1. Remember to soak the dried goods in advance to avoid waiting for too long and going hungry. Dried shrimp according to the preference to choose the variety and size, as for the dried razor clams, it is best to remove the "belly" after soaking, so that the taste is better and hygienic. If you don't like razor clams, you can also replace them with dried oysters, the main reason for using dry food is that the taste of dry food is stronger, and the braised rice made is more fragrant.
2. One of the least important ingredients for making stewed rice is shiitake mushrooms, which not only taste mellow but also enhance the taste of the whole stewed rice. For this reason, it is used after soaking the dried goods at the same time, and after cleaning the mushrooms, first shredded and then changed into dices. In addition to the main ingredients, the auxiliary materials are naturally not missing.
3. Prepare the green onions, ginger and garlic to remove the smell and fragrance one by one, and when the oil in the pot is hot, put in the green onion white and stir until it is golden and slightly charred. Then pour in the minced garlic and stir-fry it to taste, then put out the scallion oil and set aside.
4. Reheat a little oil, add the ginger and stir-fry to dry, then add the diced mushrooms and stir-fry to bring out the taste. Then pour in the dried food that has been soaked before and stir-fry it together to bring out the flavor, and stir-fry the dried shrimp and razor clams until they are golden brown and rich.
5. At this time, pour in the washed rice and stir-fry, if the rice wants to be clear and delicious, one of the secrets is to wash it several times. Wash off the starch on the surface of the rice so that it doesn't stick together. Then pour in the seasoning you need and stir-fry evenly, if you want to have a thicker color, you can add a little dark soy sauce as polish.
6. Finally, it can be put in for cooking, and the amount of water used to cook the stewed rice is very important. It is related to the overall taste, so the amount of water must be controlled. The amount of water should be a little less than if you cook rice on a daily basis, so that the braised rice will taste better. After the rice is cooked, immediately open the lid to disperse the water vapor, so that the rice does not swell and the grains are clear.
7. Then pour in the scallion oil prepared before and mix evenly, so that a pot of stewed rice with rich and mellow flavor is completed. It's always simple, but the flavor is worth a try.
Landlord Tips:
After cooking, stir well to let the water vapor dissipate, and let the scallion oil coat each grain of rice.
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