Lao Gan Ma Sweet Potato Stew Rice

by Xiancao'er

4.9 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

1

Every year after the sweet potatoes are on the market, the family has basically never been cut off. Congee, stewed rice, and white fungus stewed, all tasted fresh. The sweet potato stewed rice is sweet, salty and waxy, with a smooth texture in the mouth. I like Laoganma, I like the crispy chili, count the tempeh, and taste the joy of sweet potato stewed rice

Ingredients

Lao Gan Ma Sweet Potato Stew Rice

1. Prepare sweet potatoes, sausages, and rice.

2. Wash the sausages and sweet potatoes and cut into small pieces for later use.

3. Pour cooking oil in the rice cooker, add sausages, and stir out the oil.

4. Pour the sweet potatoes.

5. Add an appropriate amount of cold water and bring to a boil.

6. Pour in the washed rice and stir well; cover with the lid and transfer to the cooking position and simmer.

7. Turn the rice cooker to the heat preservation position and pour the green peppers.

8. Add Laoganma fermented black bean sauce; let it be stuffy for another 10 minutes, and mix well when eating.

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