Recipe: Mushroom oil rice
Notes:
Although there is no meat, there is a feeling of eating braised gravy with bibimbap. Eat a large bowl with an appetite, whether or not there are other dishes.
Ingredients:
- Long grain rice 130g
- 5 dried mushrooms
- Shrimp skin or shrimp 5ml about 1g
- Salt (can be used) 1ml
- Sugar 5ml
- Cooking wine 5ml
- Pumping 10ml
- Soy sauce 5ml
- Edible oil 10ml
Steps:
-
Dried shiitake mushrooms are soaked and cut into small pieces; washed with shrimp skin
-
Wash the long-grain rice with 1:1 times water and cook it in a rice cooker for another 20 minutes. Prepare the sauce when cooking.
-
Cooking wine, soy sauce, soy sauce, sugar, salt (not needed), put it in a small bowl, add 80ml of shampoo water mixed
-
Heat the oil in the pan, add the mushrooms and shrimps, stir fry, pour in the sauce, cook for 3 minutes in medium and small heat, turn off the heat when a little soup is left.
-
Stir the cooked rice and soup evenly
Tips:
1, rice is best to choose long-grain rice, less water than the average rice, the rice will not be too sticky. 2, the taste is light or worried about salty, you can not put salt when making sauce, and finally taste when bibimbap, if you feel light and add a little salt PS is a square for one person.
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