1. Main ingredients: Japanese squash, carrots, potatoes.
2. Peel the carrots and potatoes, wash them, and cut into pieces.
3. Wash the squash, remove the flesh, and cut into pieces.
4. The electric pressure cooker chooses the burning function, hot oil, and stir-fry the chopped green onion.
5. Put in the carrot cubes and stir fry.
6. Then add the potato wedges and Japanese gourd wedges and stir well.
7. Add an appropriate amount of bean paste.
8. Stir fry evenly.
9. Bring an appropriate amount of water to a boil, add salt to taste.
10. Cover and simmer for 3 minutes under pressure. Turn off the fire.
11. After the pressure is naturally relieved, open the lid
12. Put it out of the pot and serve on the table.
Tips:1. Because the farmhouse sauce at home is gone, there is Doubanjiang instead.
2. The electric pressure cooker supports frying, but the rice cooker cannot.
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