1. Peel the potatoes and cut into small cubes, wash the shiitake mushrooms and asparagus and cut into small cubes
2. Tomatoes peeled and chopped
3. Pour an appropriate amount of water into the rice and rub it with your hands to make the rice into grains.
4. Pour into the basin, slowly pour the flour and stir evenly with chopsticks, so that each grain of rice is covered with flour (the flour should be poured slowly, stir it and pour it again, don’t pour it all at once)
5. Heat up a proper amount of oil in the pot, pour in the tomatoes and fry the red oil
6. Pour diced potatoes and diced mushrooms
7. Pour soy sauce to mix
8. Pour in boiling water and boil until the diced potatoes are ripe
9. Slowly pour in rice bumps (stir while pour to avoid lumps), add chicken noodles to taste
10. Pour in the diced asparagus, turn off the heat, add sesame oil and enjoy.
Tips:Pour the flour slowly, stir it up and then pour it in the next time. Don't pour it in at once to avoid lumps.
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