spinach

1

rice

Three people

sausage

1 root

peanut oil

1 spoon

Onion ginger powder

1?o'clock

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How to cook spinach rice?

After the water is boiled, add the washed spinach, blanch for a few seconds, and take it out immediately.

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Then quickly put it in cold water and rinse it clean, and finally squeeze out the water and cut it into thin pieces for later use.

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Cut the sausage into slightly larger dices, not too small, or it will break easily when frying.

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Pour a little peanut oil into the wok, add the sausage after the minced onion and ginger are taken out of the wok, stir-fry on low heat until the white part of the sausage becomes transparent and can smell the fragrance of the sausage, and then turn off the heat. You can't use fire during frying. Sausages will be burnt if they are not handled properly.

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After turning off the fire, pour in blanched chopped spinach.

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Stir-fry the spinach while the pan is still hot, so that all the spinach is oiled.

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The rice in the rice cooker is steamed according to the normal procedure, but the amount of water added before steaming is less than usual, so that the rice grains will not boil and bloom, and they are scattered, chewy and have a layered feeling of vegetables.

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When the rice is steamed and the cooking button of the rice cooker jumps to the heat preservation button, pour in the fried spinach sausage.

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Hurry up and mix the vegetable rice well. Don't leave large pieces of rice in the pot. Then cover the rice cooker, simmer for 5 minutes with the insulation barrier, then turn off the rice cooker and unplug the bolt.