Ingredients: 1 radish, some rice, appropriate amount of salt, appropriate amount of oil.

Steps

1. Peel the radish and cut into shreds or cubes. Red-skinned radish is best, but white-skinned radish is also acceptable.

2. Do not rinse the cut radish. Heat oil in a wok. Add a little more oil. Add the radish and stir-fry over high heat until it becomes fragrant and changes color. If there are green onions and garlic slices, add them and stir-fry them together, the taste will be better.

3. Pour the stir-fried radish, together with the oil in the pot (this is why more oil is needed), directly into the washed rice, and add hot boiling water (must be sure). Put into rice cooker.

4. Try to cook it as long as possible, and check often to see if you need to add water. After it is cooked, add salt, taste it and it turns into a fresh and salty taste, then serve it out.

5. Carrot porridge can be kept for a long time. The rotten it is, the more delicious it is. I often make a big pot and put it in the refrigerator. If I feel hungry at night, I can just put it in the microwave for a while. I can also cook it 10 seconds before cooking. Add shredded green cabbage after 1 minute, the taste will be better.