1. Scallion, ginger, shredded carrot, cucumber, sea cucumber, sliced cauliflower, cut into small flowers and set aside
2. After preheating in the air pan, put it in the medium-sized rice crust and bake for 5 minutes. At this time, stir-fry the sauce and heat the pan with cool oil and stir-fry the scallion and ginger until the aroma is added. Add carrots and cauliflower, stir fry a few times and add sea cucumber and abalone juice , Then add a little hot water to the pot and turn on the low heat. At this time, the rice crust is also roasted and put it on the plate. Turn off the heat and pour the sauce on the rice crust. Serve it on the table.
Tips:Just listen to your appetite. This dish saves time and trouble. Eat the crispy rice while it’s hot. The scent of rice is mixed with umami.
