During the fat loss period, this rice was good, so the low-fat beef was selected. The oyster mushroom and beef were mixed with aroma. The miscellaneous grains belonged to low-GI starch, which was not long.
Soak the grains for a while, because some grains are harder, and the softer food such as buckwheat can be put in the end and then scoured.
Cut the vegetables and vegetables into the appropriate size. I like to peel the oyster mushrooms, and the taste is better.
The beef is cut into cubes and cooked for a while with cooking wine and soy sauce.
The hot pot is first fried with oyster mushrooms and carrots. Add the beef diced after the softness. Add the cooking wine and Japanese soy sauce after the beef is discolored. Stir it, add the sesame oil, and serve.
Add rice with water and salt, stir well, then pour the freshly fried beef oyster mushrooms together with the soup into the rice cooker and start steaming the rice.
Steaming can be eaten.
When I did it, I added some green peppers. After the color is not beautiful, I can replace them with green beans, or add them after the rice is steamed, and take a little while.