Leftover rice from four green vegetables, one bowl of salt 1 teaspoon (5g) chicken essence 1/2 teaspoons (3g) sesame oil 1/2 teaspoons (3ml).

Practice:

1) Break the vegetables, wash them, blanch them in boiling water for half a minute, then take them out, soak them in cold water, drain them and chop them up after cooling. 2) Pour out the boiled water of the blanched vegetables, pour in fresh water again, heat it to boiling with strong fire, pour in rice, stir it up, and heat it with medium or small fire. Put a spoon (change the boiling direction to prevent the pan from overflowing), and then cover it, leaving a gap of 2 cm wide.

3) Cook for 20 minutes. After the rice grains are broken, add chopped green vegetables, salt, chicken essence and sesame oil, and stir well.