Chinese Food
Stewed rice with fresh matsutake and sausages
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The season of Tricholoma matsutake in Yunnan is going into the final taste appreciation period. In fact, it's also the time when Tricholoma matsutake is the most fat. It's especially good to fry it in butter, use it to cook noodles, or make it into Tricholoma matsutake oil and use it slowly. Today, the local sausage recommended by landlord Lu arrived. He made a rice pot with matsutake sausage. The electric rice pot of Princess Joyoung series is good. The finished rice is soft and fragrant. The moment the pot cover is opened, the fragrance of matsutake rice can also be charged~
Cooking ingredients
Cooking Steps
Step1:First, soak the fresh matsutake in water for 15 minutes. Wash off the soil and sand on the surface. But wash gently. Do not damage the film on the surface of matsutake. The soil on the root can be directly cut off with a knife.
Step2:Matsutake and sausages are sliced. The width is about 2 mm thick.
Step3:Clean the rice. Put it into the Jiuyang rice cooker. Choose the cooking function.
Step4:In the last five minutes, pour in the sausages and matsutake. Stir. Cover the pot and continue cooking
Step5:After the cooking tips are over, you can continue to stew for a while. Pour some soy sauce to taste before eating.
Step6:Alone. It's OK to kill a pot. ~\(≧▽≦)/
Cooking tips:There are skills in making delicious dishes.
