Every year in early February, two dragons look up, Wenzhou has the custom of eating mustard rice. Since I went to work in Shanghai, I have never eaten the mustard rice that my parents have fried. I can only find this taste from memories, and I will stir it up. Mustard is purchased from Taobao, can only say that Taobao is strong enough, you can buy it. The glutinous rice has a bit of control over the water, and the rice is soft. However, my husband said that the taste is OK, it is a little comfort to me, after all, people virgin speculation! !嘻嘻
The glutinous rice was soaked one night earlier, and the next day, the gauze was placed on the pot and steamed for twenty minutes. Or directly cook in a rice cooker, so that the water is more difficult to control and will cook soft. I am lazy. This time I cooked soft. Wash the mushrooms one morning and foam them one night. Cut into small pieces or strips are OK. The shrimps are soaked in yellow wine in advance, the meat is sliced, and the mustard is washed and cut into small pieces for later use.
Pour the appropriate amount of oil into the pan and add the soy sauce to the mushrooms to make the meat a little bit slightly browned.
Once again pour the shrimp and stir fry
Pour in the mustard heart and pour in the cooked glutinous rice when it is a little soft.
Continue to stir it! Add the right amount of salt and stir well
Then pour the mustard leaves! Stir-fried, stir-fry and then sprinkle some oil to make it look like it doesn't work. If you change to lard, it is very fragrant! Finally add chicken concentrate wine and mix well!