Stewed rice with taro and preserved meat

Stewed rice with taro and preserved meat

Introduction:

"Taro is a vegetarian treasure in autumn. It is rich in minerals and vitamins. So every autumn, I always buy one to go home and cook all kinds of dishes. Today, I introduce taro stewed rice, which is very delicious."

Production steps:

Step 1: dice taro and carrot, slice bacon, Cantonese sausage and Runchang

Step 2: cook in an electric cooker with a little more water than usual

Stir fried rice can not be seen in the third step of cooking taro

Step 4: wait for the water in the electric rice cooker to boil, put in the diced taro and carrot in step 3, put in the bacon, Cantonese sausage and sausage slices, and cook them with rice

Step 5: after the rice is cooked, mix in the Li Jinji casserole rice soy sauce to taste and eat.

Materials required:

Rice: 3 cups

Taro: half

Bacon: Half Root

Cantonese sausage: 3

Carrot: 1

Li Jinji baozi rice soy sauce: right amount

Note: taro contains more starch, can not eat more at a time, eating more has the disadvantage of stagnant gas.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh