| 摘要 |
The present invention is characterized by making smashed vegetable rice through a dehydration step (first step) of washing selected rice with room-temperature water, and putting the washed rice on a colander to remove water for 30 to 60 minutes; a smashing step (second step) of cleaning and washing spore vegetables, root vegetables, and leaf vegetables with flowing water, and then smashing one or more of the spore vegetables, root vegetables, and leaf vegetables to generate a vegetable smashed product; a steaming step (third step) of mixing the smashed vegetable product with the hydrated rice, adding water thereto at a volume ratio of the hydrated rice and water of 1:1.2 to 1:1.5, and then steaming the mixture at 100 to 150°C for 30 to 60 minutes, thereby making cooked rice; and a packaging step (fourth step) of packaging the cooked rice made through the steaming step and a separate sauce. The smashed vegetable rice of the present invention provides nutrients contained in the vegetables and can be conveniently eaten without heating. |
