Boiled with soaked, scented soybeans, and sweet potatoes and kumbu silk. The aroma and taste of soy, the soup made from Khumbu is as delicious as it is without adding salt and soy sauce, and it is rich in potassium. The Jiaren government website has recently unauthorised reprinting of a large number of recipes that we have exclusively published on the kitchen website. In order to protect the rights and interests, please also ask the kitchen friends to take action and resist the illegal behaviors reprinted by other websites! ! !
Soak the soybeans for 30 minutes; wash the sweet potato with a small piece of 1 cm square, then soak in the water to taste, and also prevent discoloration. Pour the water into the colander before cooking;
Soybean is poured into the net and drained, then put into a pan and fry until it is scented with a slight yellowing;
After the rice is washed, put it into the rice cooker, add water and wine, soak for 30 minutes;
Add soy, sweet potato, (dry) kumbu silk to the rice cooker, press the cooking button; cook for about 10 minutes, mix gently with a rice spoon, and put it into the rice bowl.
They are all pure natural flavors, without adding other extra seasonings. If you use black rice, you need to soak for a long time. The component is calculated as the component of the actual entrance.