1. Preparation materials: potatoes, eryngii mushrooms, carrots, sausages
2. Wash the rice well, soak it in water for more than 30 minutes
3. Wash the vegetables and cut into small cubes, and cut the sausage into small pieces
4. Put an appropriate amount of oil in the wok, add the onion and fry it to get the fragrance, add the sausage and stir-fry until the oil comes out, add the carrots and stir-fry until the oil in the wok is a little red; the purpose is to dissolve the carotene in the fat
5. Add potatoes and eryngii mushrooms and stir fry. When the fried pleurotus eryngii is a bit soft, put some salt to taste
6. Stir-fried vegetables
7. Put the soaked rice into the pot and spread the fried vegetables on top
8. Pour 2 cups of the other 2/3 cups of water, measure 3 cups of rice with the same cup, close the lid, use the rice button of the porridge chef, and the rest is waiting to be eaten
9. When the time comes, there will be a beep, it looks like it's done
10. Stir a few times with the bottom of the rice shovel, cover the pot and let it be stuffy for a few minutes, then you can serve it
Tips:I use the porridge chef’s pot, which can be a rice cooker or a pressure cooker, a bowl of rice, a bowl of soup, a simple summer meal.
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