Colorful seasonal vegetable nutritious rice
Ingredients: salt,rice,corn grits,potatoes,onion,carrots,purple potato,mushrooms,water starch,soy sauce,oyster sauce,olive oil,black pepper,black pepper
Recipe Recommendations
- onion 1-2 a
- mushrooms 3-4 a
- carrots one
- potatoes one
- rice appropriate amount
- purple potato one
- corn grits appropriate amount
- olive oil appropriate amount
- water starch appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- black pepper appropriate amount
- black pepper appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Colorful seasonal vegetable nutritious rice
1
Wash the rice and corn grits and soak for about 30 minutes. Wash and peel the purple potatoes and potatoes. I made it for two.
2
Dice the purple potatoes, add the soaked rice and corn grits to the rice cooker and start steaming. Use a little less water than usual. After steaming, the rice cooker warms itself.
3
Cut the potatoes into small pieces and steam for 20 minutes. Choose pink potatoes. Personally, I like to have a little noodles.
4
While steaming potatoes and rice, wash the onions, mushrooms, and carrots and cut them into dices about 1 cm. Everyone, ignore my poor knife skills hoho!
5
Pour appropriate amount of olive oil into a frying pan, heat about 50% and add diced onions to stir-fry until fragrant. (At this time, the potatoes have been steamed and put aside for later use)
6
Stir fry the onions until they have their fragrance, add diced mushrooms and diced carrots and stir fry over high heat. After the mushrooms change color, add salt, soy sauce, and oyster sauce. Stir well and add appropriate amount of water (the water is slightly lower than the vegetables).
7
Add the steamed potatoes, mix well, and simmer for a while to make the potatoes more delicious. After that, sprinkle in appropriate amount of black pepper powder. According to personal taste, my husband and I both taste strong, so we added more powder. hoho~~
8
Taste the taste at this time and make it slightly lighter than usual, then add water starch to make the soup rich and bright.
9
After the soup becomes thick, it can be taken out of the pot and placed on a plate. After serving on a plate, you can use a grinder to sprinkle some shredded black pepper. The taste will be better. Suddenly I feel like the Sun Moon Lake described in primary school textbooks.Colorful seasonal vegetable nutritious rice Make Tips
1. When selecting potatoes, you can gently cut open the potato skin. If the inside is yellow, it is a pink potato. If the color is white, it is crispy. 2. I won't say much about the various nutrients of purple potatoes, carrots and gods. In short, we encourage everyone to eat colorful vegetables.