cooking method: 1. raw materials: vegetables, cold rice (hard is better), and the best steps if there are cold dishes and they are suitable for cooking together: 1. stir-fry vegetables in an oil pan, add a little salt or something; 2. put cold rice, stir-fry slightly; 3. pour water into it and boil. However, because there is soup left over today, I will use the mushroom bone soup as water, pour it into the rice, add a little water, and put the peeled shrimp in when it is almost ready.

Then cut some pickles and dried radish to accompany the meal.

Method 2

Raw materials: taro 75g, mushrooms 5g, winter bamboo shoots 5g, Chinese cabbage 5g and rice. Seasoning: refined oil, salt, monosodium glutamate and clear soup. Method: 1. Dice taro, mushrooms and winter bamboo shoots, and change the cabbage into knives. 2. Put the base oil in a hot pot, stir-fry taro, mushrooms and Chinese cabbage, add soup, rice, salt and monosodium glutamate, and boil.

Features:

It is light and delicious, and it doesn't waste fresh fragrance and taste. It is fresh and salty, and it is nutritious.