Rice Cooker Steamed Rice | Baijin Chunlan Rice, a perfect combination of scotch broom and Malantou

Prepare the ingredients.

Peel the spring bamboo shoots, cut them in half, then dice them; dice the ham and set aside.

Put Malantou into boiling water, blanch for 15-20 seconds, then remove and drain the water, and chop it finely for later use.

Boil another pot of water, blanch the bamboo shoots to remove the astringent taste, then take them out and set aside. Next, blanch the broom flowers until just cooked for sterilization, then take them out and set aside.

Soak the rice in advance for 30 minutes, then add ham and diced bamboo shoots, add water and cook until the prompt sound occurs, then open the lid and add lily bulbs, Malantou, and broomrape, and continue to simmer for 8-10 minutes.

After cooking, stir and mix evenly.

Done, give it a try quickly.