1. Thaw the ingredients cleanly and drain them for later use.
2. Dice carrots and potatoes, and drain green beans; a little bit of diced celery will make it more fragrant. Not this time.
3. Mix the rice and glutinous rice. Place one mark in the pot and put water to four.
4. Start the frying pan, stir-fry the vegetables slightly and put them into the rice pot in the rice cooker; because the vitamin A of carrots needs oil to separate out.
5. Restart the frying pan, stir fragrant ginger, add seafood, and spray cooking wine.
6. Add half a small bowl of hot water.
7. Seafood into the raw rice pot.
8. All the materials are ready, start the rice cooker and enter the porridge cooking mode.
Tips:After the porridge is boiled, sprinkle the chives to start.