0/50g taro/kloc-,0/00g pumpkin/kloc-,70g rice, 2 mushrooms, 2 fungus, 2 jujube sausages and 5g dried seaweed.

Accessories: salt, chopped green onion and oil.

Stewed rice with taro and pumpkin 1. Ingredients: taro150g, pumpkin100g, 70g of rice, 2 water-borne mushrooms, 2 water-borne fungus, 2 jujube sausages, 5g of dried laver, salt, chopped green onion and oil.

2. Peel pumpkin and taro separately, wash and cut into small squares.

3. Slice sausage, soak dried seaweed, slice mushrooms, and tear fungus into small flowers for later use.

4. Put the pot on the fire, and heat it with oil.

5, sausage fragrance.

6. Stir-fry the rice in the sea twice.

7. Add mushrooms and fungus and mix well.

8. Pour in the taro pumpkin and stir fry until the surface is oily.

9. Pour in the rice grains and stir well.

10, add salt and stir evenly, turn off the fire,

1 1. Pour into the rice cooker and add water until it is flush with the surface of taro pumpkin.

12. Select the standard meter.

13, go.

14. After cooking, turn off the fire.

15, uncovered.

16, sprinkle with chopped green onion and mix well.

17. Serve while it's hot.

skill

(1) The proportion of each component can be adjusted according to your own preferences.

(2) All ingredients can be changed at will.

(3) You can directly add water to the wok and stew until cooked without using an electric rice cooker.