Loves delicious food, but loves making it even more. The most enjoyable part is trying based on one's own ideas and the family's taste. Today's meal was prepared by a friend last year, and another colleague brought their company to try it at some point. During the conversation, they said this dish is very popular online; for someone who loves food, I had no idea, which shows how little attention I pay to the internet. During our chat, we roughly knew that the key to this dish was to add a whole tomato and cook it together.
Ingredients It's entirely up to personal preference.
Whole Tomato Rice Ingredients and Tools
Main ingredients: Xin Nong rice
Rice(2 cups) Xin Nong
Mushrooms(200g) Xin Nong tomatoes (1 piece)
Sausage(1 piece)
Seasonings: Sesame oil (a few drops), Salt (2 grams)
Black sesame seeds(a little bit) Water (as needed) Black
pepper powder(a little bit)
Cookware: Electric rice cooker
Stew
Whole Tomato Rice Recipe:
Prepare the required ingredients.
Wash the rice with water and put it in the electric rice cooker.
Electric rice cooker middle section
Use warm water to rinse the sausage, cut it into small pieces. Clean the mushrooms, mix them with the sausages, and add them to the rice along with salt and black pepper powder. Stir with a spoon.
Black pepper powder,
Place the cleaned tomato in the middle of the rice after removing its core.
Connect the electric rice cooker power source and choose normal cooking mode.
Wait for the indicator on the electric rice cooker to stop and enter the warm state. After about 10 minutes, turn off the power, and let it sit for another 3-5 minutes before opening the lid of the pot. Use a fork to remove the tomato skin, add a few drops of sesame oil, sprinkle some black sesame seeds, stir with a spoon, and serve.
Finished dish image
Tips:
Small tips: 1. When cooking rice, use less water than usual 2. You can peel the tomato before cooking 3. The sausage is salty; do not add too much salt
Rice, the amount of water should be less than usual. Tomatoes can be peeled before cooking.
