Braised Rice with Corn-You Are Foodie

By Tim
65

Braised Rice with Corn

The finishing touch of Bansu braised rice is the spoonful of fish sauce. In fact, many Minnan braised rice can't do without fish sauce. Without it, there is no soul. I use a porcelain spoon for ordinary soup. Fish sauce is very salty, so you can't add more salt.

Main Ingredients

Chinese chestnut 1 rice bowl
rice 2

Auxiliary Ingredients

Seasonings

lard 1 tsp
Chicken essence appropriate amount
salt few
Fish sauce 1 tsp
Light soy sauce 1 tsp

Step 1 . Slice the streaky pork, cut the soaked dried mushroom into strips, dice the chives, dice the carrots, slice the Cantonese sausage, wash and soak the scallops, tear them up, and then prepare some high calcium shrimp skin.

Step 2 . Peel the chestnut for use.

Step 3 . Put a little lard in the pot, and stir in the pork slices to make extra oil.

Step 4 . Pour in mushrooms, scallions, scallops and a handful of shrimps (I use salt free shrimps), stir fry until fragrant.

Step 5 . Stir fry sausage for a while.

Step 6 . Add diced carrots and stir well.

Step 7 . Wash the rice and stir well.

Step 8 . Add 1 spoonful of soy sauce, 1 spoonful of fish sauce, a little salt and chicken essence, stir fry more for a while, and stir fry the water until fragrant.

Step 9 . Stir fry until no water is visible.

Step 10 . Put it into the rice cooker and spread it flat.

Step 11 . The water with soaked shiitake mushrooms is level with rice, slightly less than the water used for cooking.

Step 12 . For ordinary cooking gear, boil and tear up the shallots and stir them evenly. If there is onion oil, add some onion oil and stir it to make it more fragrant!

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