1 bowl of rice, 1 handful of millet, 1 section of carrots, half of potatoes, walnut oil, a few drops of water in moderation

How to make carrots and potatoes with rice

1.Prepare the required ingredients.

2. Wash the rice well.

3. Carrots and potatoes are cut into small pieces (it is best to cut them before putting them in, otherwise they will oxidize easily).

4. Put the carrot, potato pieces into the soaked rice; rice is best to soak for a while in advance will be more delicious, there is no condition not to soak can also.

5. Add a few drops of walnut oil, because it is said that cooked carrots that have been in contact with oil are more favorable to the body's absorption.

6. Press the cook button to cook.

You can also add curry powder into it, more delicious

Method 2: Chopped carrot tassels with a tablespoon of salt "code" a little bit, with the hands of the salt will be mixed well, to ensure that the salt particles and tassel leaves close contact, and let stand for fifteen minutes or so, to be out of water. Then the watery tassel leaves will be salted and squeezed by hand to basically control the brine, which is the key to removing its bitter and grassy flavor.

Although the carrot tassels are the star of the show, you can't go cold on the carrots.

Wash and grate a few carrots and finely dice them. If you happen to have some yams at home, add a section of yam, also finely diced, to add softness and sweetness to the rice. However, the local variety of carrots shown in the photo is preferred. Local carrots are tender and thin, with a thick head and a small tail, and are not long enough to fill a palm, but they are sweet and crisp with a characteristic carrot flavor. If you take the northern kind of sauce red carrots, whether it is genetically modified is not yet known, although the head is thick but fluffy flavor, to make rice will naturally have a lot of difference in taste. The carrot's tassel is also edible, but I've never tried it.

Now the preparations are basically ready, you can light the fire to start the stove. The city of course, there is no big pot stove, this rice if you use a wood-fired pot stove to do, that is the most suitable match, then the most delicious is not rice, but a layer of sticking pot of golden crispy rice potpourri, this potpourri is the children's exclusive, and press the next. Now, we take the material on the ground with a rice cooker to do. First, take the rice as needed, wash and pan into the pot. Rice cooker to use the domestic can be opened at any time this kind, if it is Korea or Japan with air pressure function, rice cooked before you can not open it is not feasible. Rice normal burning, here on the stove frying pan hot pan cold oil, oil to six minutes hot into the ginger and onion sautéed, and then poured into the chopped carrots and taro grains stir fry. It is said that carrots in the most nutritious components of carotene must be heated together with the fat in order to play a role. In the carrot grain stir-fried to seven mature when poured into the rice cooker and rice together to cook.

Boil the raw lard yourself. The rice will be moist and fragrant with lard.

The lard has been boiled with crab meat.

The carrots should be sauteed in oil first.

The sauteed carrots are added to the pot with the rice.

While the diced carrots and yams are being put to the test of temperature in the rice cooker along with the rice, the carrot tassels, which have been marinated and watered down, will also be sauteed in the hot oil to be used. The oil in my house has always been a homemade capricious blending oil. I've always made my own oil blends. I've always made my own oil blends, which means that I've blended a variety of salad oils in any ratio I wanted. The oil pot is often peanut oil, canola oil, corn oil, olive oil, and whatever oil you have. In addition to these combinations of vegetable oil, cooking rice must also have an indispensable oil - lard.

It's even better if you happen to have lard boiled with crab meat at home.

In the rice cooker carrot rice after the basic soup, will be braided fried carrot tassels into the pot, and at the same time according to their own taste to put the right amount of salt and lard, and repeatedly mix, close the lid and continue to cook rice.

The rice cooker's indicator light finally jumped to keep warm, when your masterpiece has been accomplished. But don't be afraid to let the rice smother again, this more smothering will make your masterpiece icing on the cake.

All right, it's ready to go. A bowl of hot carrot tasseled rice in front of you, green and white flowers yellow and orange bright crystal, like a handicraft. The first thing you need to do is to put your chopsticks in your mouth, and what fills your mouth and tongue is the ripeness of autumn and the fragrance of the fields, as well as the sweetness of a hidden smoothness that comforts your heart