#Matsutake Mushroom Braised Rice#

Flavor: Five-spice; Cooking Method: Braised; Time: Twenty minutes; Difficulty: Easy.

#Matsutake Mushroom Braised Rice# Cooking Steps

Prepare the ingredients.

Rinse the rice and soak it in water for half an hour.

Gently scrape off the dirt from the surface of the matsutake with a knife, rinse it lightly with water using your fingertips, and then pat it dry with a kitchen towel.

Steam the Chinese sausage in a steamer for 2 minutes to remove excess oil and make it tender.

Peel off the outer layer of the matsutake, slice some and dice the rest.

Wash the green pepper, remove the seeds and white membranes, and dice the carrots and Chinese sausage.

Heat a little oil in a pan, add the matsutake, sprinkle with a little salt, fry until fragrant, then remove from the pan.

Using the remaining oil, stir-fry the Chinese sausage and carrot dices briefly, without fully cooking them.

In a bowl, mix 1 spoon of oyster sauce, 1 spoon of seafood soy sauce, half a spoon of sesame oil, 1 spoon of cooking oil, and a little salt.

Add the soaked rice with enough water, pour in the seasoning mixture, and add half of the Chinese sausage, carrots, and green pepper dices. Mix well with chopsticks.

Set the rice cooker to the white rice setting and start cooking.

Once the rice is cooked, fluff it with chopsticks, add the sliced matsutake, the remaining Chinese sausage, carrots, green pepper, and diced matsutake. The rice will be more flavorful and visually appealing.

Serve in a bowl.