What should I do when cooking on Tanabata?

On the eve of the Lunar New Year in China, families with children under the age of 16 in Taiwan Province Province ate fried rice to worship the birthday of "Qi Niang (weaver)" and thanked the "bed mother" for protecting the children at home. Ingredients: long glutinous rice, shredded pork, Chinese cabbage, mushrooms, onions, ginger powder, Cantonese sausage, carrots, shrimp skin, soy sauce, salt and sesame oil. Practice: 1: soak the long glutinous rice in water overnight, pour off the excess water, marinate the shredded pork with appropriate amount of soy sauce, sugar and cooking wine for 20-30 minutes, and wash the Chinese cabbage and cut into pieces; 2: Mushrooms (soaked in clear water and pickled in water), red onions, Jiang Mo, Cantonese sausages and carrots are sliced or shredded;

3: Add a proper amount of oil to the pot, add mushrooms, shallots, Jiang Mo, Cantonese sausage and shrimp skin, stir-fry until fragrant, and pour in shredded pork and stir-fry evenly;

4. Pour in long glutinous rice, stir fry evenly, spread carrot slices on it, pour in water soaked with mushrooms evenly, cover it, steam it for 20-30 minutes, and turn off the fire for about 10 minute;

5: Open the lid, pour in the right amount of soy sauce, sprinkle with chopped Chinese cabbage and mix well, then cover the lid and stew for a while, and then drop the right amount of sesame oil to eat.

Intimate tip: 1: It is best to use long glutinous rice (the calf itself adds a little miscellaneous grains), not too sticky, and it should be soaked for at least 3 hours; 2: If the red onion is crispy best, if not, it will be fried. 3. When the glutinous rice is poured into the stew, don't add too much water, which is basically the same as that of rice (if the glutinous rice is soaked for a long time, you can reduce the water as appropriate). The whole process is simmered with low fire, and the bottom of the pot should be thick, the heat transfer should be good, and the lid should be tightly covered, otherwise it will paste the pot, and some rice is not cooked; 4. if you are not sure about stewed glutinous rice, a: you can steam the glutinous rice separately and mix it in; B: Put the fried materials and glutinous rice into the rice cooker, with less water than usual, and operate according to the ordinary steaming procedure; Remember, no matter what method you use, you must master the amount of water for stewing glutinous rice. If you stew in a thick-bottomed pot, you can't lift the lid in the middle, otherwise the rice will be "raw".