1 bowl of rice, 1 handful of millet, 1 carrot, half a potato and a few drops of walnut oil.

The practice of carrot and potato rice

1. Prepare the required materials.

2. Wash the rice.

3. Cut carrots and potatoes into small pieces respectively (it is best to cut them before putting them, otherwise they will be easily oxidized).

4. Put carrots and potato pieces into the soaked rice; It's better to soak rice for a while in advance, it will be more delicious. It's okay not to soak.

Drop a few drops of walnut oil, because it is said that cooked carrots that have been exposed to oil are more conducive to human absorption.

6. Press the cook button to cook.

You can also add curry powder, which tastes better.

Method 2: "code" the cut carrot tassels with a spoonful of salt, stir the salt evenly by hand to ensure that the salt particles are in close contact with the tassels, and let it stand for about fifteen minutes until it is above the water. Then squeeze the salted tassel leaves by hand to basically control the brine, which is the key to remove its bitter grass flavor.

Although the carrot tassel is the protagonist, we should not be indifferent to carrots.

Wash and peel a few carrots and cut them into fine grains. If you only have a sweet potato at home and cut it into fine grains, it will increase the softness and sweetness of rice. However, it is best to show local carrot varieties. The local carrots are light yellow and thin, with a thick head and a small tail, but they are fresh, sweet and crisp and have a unique carrot flavor. If you take carrots with red sauce in the north, it is not known whether they are genetically modified. Although the volume is large, the meat is light, and the cooked rice will naturally taste much worse. And I haven't tried whether the tassel of that carrot can be eaten or not.

Now the preparations are basically ready, and the ignition can be started. Of course, there are no cauldrons in the city. If rice is cooked in a cauldron burning firewood, it is the most suitable match. At that time, the best food was not rice, but a golden layer of crispy rice crust, which was exclusive to children and could not be pressed. Now, we use local materials and make them with rice cookers. Take rice as needed, wash it and put it into the pot. The rice cooker should be made in China and can be turned on at any time. If it is Korean or Japanese with air pressure function, it is not feasible to open the rice before it is cooked. The rice is cooked normally. Here, the wok is on the stove and the oil is hot. When the oil is six minutes hot, add ginger and onion and stir fry, then add chopped carrots and sweet potatoes and stir fry. It is said that carotene, the most nutritious component in carrots, must be heated with oil to play its role. Stir-fry carrots until they are 70% cooked, pour them into a rice cooker and cook them with rice.

Boil lard yourself. Pork rape rice, oily and fragrant.

Lard cooked with crab meat.

Carrots should be fried in oil first.

Stir-fried carrots and rice are put into the pot together.

When the temperature of carrot and sweet potato granules and rice are tested together in the rice cooker, the pickled carrot spikes after water control are also fried in hot oil for later use. My oil has always been a homemade willful blending oil. The so-called willfulness means that a variety of salad oils are arbitrarily blended and added in any proportion. That oil pan is often peanut oil, rapeseed oil, corn oil and olive oil. In addition to these combined vegetable oils, cooking must also have an indispensable oil-lard.

It is better to have lard and crab meat cooked together at home.

After the rice cooker basically collects the soup of carrot rice, it pours the fried carrot tassels into the pot, and at the same time, it adds a proper amount of refined salt and lard according to its own taste, repeatedly stirs evenly, and covers the pot to continue cooking.

The indicator light of the rice cooker finally jumped to the heat preservation, and then your masterpiece has been completed. But be calm, and let the meal be stuffy again, which will make your masterpiece icing on the cake.

Okay, you can cook. A steaming bowl of carrot and tassel vegetable rice is placed in front of you, and the glittering green Huang Chengcheng is like a handicraft. Put a chopstick in your mouth, and your breath is full of autumn maturity and the fragrance of the field, as well as the faint sweetness that is smooth and comfortable.