Main ingredients:
Pork belly: appropriate amount; Small potatoes: appropriate amount; Dried shiitake mushrooms: appropriate amount; Peas: appropriate amount; Carrots: appropriate amount; Black rice: appropriate amount.
Auxiliary materials:
Scallions: appropriate amount.
Seasonings:
Salt: appropriate amount; Cooking wine: appropriate amount; Soy sauce: appropriate amount.
Taste: salty and fragrant; Cooking method: braising; Time-consuming: half an hour; Difficulty: ordinary.
Detailed Steps for Cooking Potato and Black Rice Braised Rice
Soak the dried shiitake mushrooms in water and wash them.
Peel and wash the small potatoes, cut the large ones in half, leave the small ones whole, and chop the scallions.
Wash the peas.
Cut the carrots into small pieces.
Cut the pork belly into small pieces and stir-fry over low heat until the oil comes out.
First stir-fry the carrots and potatoes for a while.
Then add the peas and shiitake mushrooms, and stir-fry evenly with salt, cooking wine, and soy sauce.
Add an appropriate amount of soaked black rice.
Put the stir-fried vegetables and black rice into the rice cooker, add water that is level with the ingredients (also pour in the water used to soak the shiitake mushrooms). Since the black rice has been soaked in advance, the amount of water does not need to be too much. Press the cooking button.
Mix the rice well after it is cooked.
It’s so delicious, I couldn’t stop eating after one bowl.
