mustard rice

Mustard 2 blockbusters	Dried shiitake mushrooms 5 flowers
Pork belly 50 grams	Cantonese Sausage 1 bar
Xiaomi 1 small handful	Carrot 1 bar
Rice 1 bowl

How to make mustard rice

Step 1

Add salt to the water, boil two shepherd's purse leaves and blanch them until the color turns green, take them out and set aside.

Step 2

Cut pork belly and sausage into small cubes; Soak the dried shiitake mushrooms and cut into small cubes, soak the dried shrimps; Cut carrots and garlic into small cubes; Squeeze out the water from the mustard stems and leaves, cut them into small dices; A bowl of rice.

Step 3

Heat the oil in the pot, and stir-fry the pork belly and diced sausage to remove the fat.

Step 4

Add diced carrots, diced mushrooms and minced garlic and saute until fragrant;

Step 5

Add diced mustard stems, add a spoonful of light soy sauce, half a teaspoon of sugar, half a teaspoon of chicken essence, and a little pepper, stir-fry until the moisture is dry (only add mustard stems in this step; do not add chopped mustard leaves)

Step 6

Add rice, stir-fry evenly, and add a spoonful of oyster sauce.

Step 7

Add chopped mustard leaves and stir-fry for 30 seconds. (In the last step, add chopped mustard leaves to keep them green.

Step 8

Remove from pan and plate. Mustard rice cooking tips

In order to avoid excessive moisture in the rice, squeeze out the water from the mushrooms and mustard greens before dicing them. If you want to make it simpler, you can also put all the ingredients in the rice cooker, add seasonings, simmer until cooked, and cook it in one pot.