Potatoes 150g

Wild rice 80g

Carrots 10g

Oil

Salt

Scallion

Monosodium glutamate

White vinegar

Preparation time: 10 minutes

Number of persons:

Preparation: 1

Sliced potatoes, peeled, sliced and shredded. >Steps

1

Peel the potatoes, slice them and shred them with a knife, drain them in water

2

Add a little white vinegar to the drained potatoes, mix well, rinse them with water and drain them again

3

Wash the wild rice, slice it, shred it with a knife

4

Blanch it in boiling water. blanch in boiling water, drain and set aside

5

Sit down in a pot, low heat dry pan, pour oil will be preheated

6

Pour into the carrots have been cut into shredded, pour into the potatoes, stir-fry a few times in medium heat, slip a little water, cover for three minutes

7

Pour into the uncovered, pour into the wild rice, stir-fry in medium heat, cover for two minutes or so, uncovered and stir-fry A little, turn off the fire, sprinkle monosodium glutamate, chopped scallions, stir-fry well.

8

Plate, serve

60

Tips

Carrots are not easy to eat with vinegar, so the potatoes seasoned with white vinegar should be rinsed with water before frying

This is the first time that I've seen a carrot in a carrot.