1. Steamed rice with lazy sausage

Ingredients: carrot, corn, sausage, rice, coriander, soy sauce, laodopted mother and salt.

Practice:

1. Prepare ingredients, dice carrots, break corn into grains, slice sausages and wash rice.

2. Wash the rice and cook it in an electric cooker. After five minutes, add the sausage, corn and carrot diced until it is kept warm.

3. Cut the coriander into Suu, add a proper amount of soy sauce, a spoonful of Laoganma and a little salt.

4. When fanfan enters the state of heat preservation, pour in the above sauce, stir and keep the temperature for another five minutes.

2. Mushroom Jambalaya

Ingredients: mushrooms, fungus, potatoes, rice, ham sausage and soy sauce.

Practice:

1. Soak mushrooms and fungus in water for fifteen minutes, then wash them and chop them up.

2. Wash the potatoes, peel them and cut them into small pieces.

3. Wash the rice, put it in the pot, and add water according to the usual amount of cooking.

4. Put the mushrooms, fungus, potatoes and ham into the rice cooker.

5. Add a spoonful of soy sauce and a little salt, then press the cooking button, and then wait until the rice is cooked.

6, cooked and then stuffy for a while, mix well and serve.

3. Stewed ribs with lotus root

Ingredients: lotus seeds, ribs, vinegar, ginger and onions.

Practice:

1. Soak the lotus seeds in warm water for 2-3 hours, and pick out the green hearts in the lotus seeds.

2. Boil the cold water and blanch the washed ribs.

3. Take it out and clean it in a container filled with warm water.

4. Pour warm water into the pressure cooker, put the blanched and washed ribs in, drop some vinegar, release the ginger slices and shallots, and heat for about 8 minutes.

5. Cut the lotus root.

6. After heating in the pressure cooker, remove the onion, skim off the foam, put it in a casserole and pour the lotus root.

7. Stew for 3 minutes on medium heat.

8. After stewing for 3 minutes, pour in the soaked lotus seeds and simmer for 3 minutes.

9. Season with salt and put in a bowl.

4. Red bean milk sago dew

Ingredients: Coix seed, red beans, peanuts, oats, rock sugar, sago and milk.

Practice:

1. Wash the coix seed, red beans and peanuts (less for dieters).

2. Add water and oats and cook in an electric rice cooker or pressure cooker.

3. Add the rock sugar together, close the lid and bring to the boil.

4. Tips for cooking sago: First, boil water with high fire, add sago, cook for about 15 minutes, turn off the fire and keep it stuffy for 1 minutes. At this time, take out sago and rinse it with cold water.

5. There are small white cores, then boil the water, add it, cook for 15 minutes, and continue to stew.

6. when it becomes transparent, take it out and rinse it with cold white rice, so that the cooked sago is soft and chewy.

7. Add fresh milk after the red beans and barley are boiled.

8. Mix sago with red bean, barley and oat milk.