When I was born in the countryside, I grew potatoes from my small family, and when they came home, my mother steamed a pot of potatoes every day, and those who were on the side of the pot, and later had a bit of a charred taste, were my favorite. I ate it every day. No, every time I smell roasted potatoes in the street, I couldn't move. However, the various reports on the use of modified chemical buckets for baked potatoes, as reported online, are no longer forthcoming. Just a few days ago, a black casserole, which was said to be able to bake potatoes, was taken up, and it became a problem。
Potato rice is good, but can't make it. I've had it before, and it rots like mud. Mom's trick was not only rice, potatoes and potatoes, but also their own fragrances, which were integrated without affecting each other. It's a trick to cook potatoes, potatoes and pumpkins. Today, I made this pot of sweet potato rice. It's not expensive for me to put 10 pounds of sweet potatoes in five squares of rice, and there's a smell of rice at the entrance, and there's nothing to lose the sweet taste of it. You must be anxious to say so much. Yes, bring the rice
Every winter, Mom always buys potatoes from her family in boxes, saying it's coarse, rich in dietary fibres, and it's good for her body, and it's good for her to spend it in winter. The potato is indeed not only nutritious but also delicious, especially for the elderly. In addition to being directly fertilized, making sweet potatoes and rice, there is also a practice that my little friends particularly like to eat - the sweet potatoes. There may be a lot of them, 70, 80 years later, who ate this kind of surface gold, crusty, and sweet street snacks. The traditional practice is to fry the casseroles in a leaking spoon, although they smell like fragrance and are greasy. Today, let's show you a more convenient and oil-efficient taste。
