Let me recommend an address first ~ there are many kinds ~~~~~~~ and then introduce some / rice bowl / 1. Curry rice bowl is very simple. Let me explain the steps: Potatoes, carrots and onions. Test your personal preference and appetite. Preparation, green pepper is omitted, practice has proved to be very difficult to eat. Dice all. Put it into the pot and stir-fry, add water, not too much, just enough to cover the vegetables. Turn off the switch and make curry. It seems to be the one advertised by Yi Nengjing, right? The three of them divided it into one third. Chop it into pieces and melt in the pot. Then turn on the heat and it says to cook for five minutes, which I don’t think is necessary. About 3 minutes. Practice has proved that the slightly spicy taste is delicious. When it becomes sticky, take it out of the pot and pour it over the rice! Wow, it’s ready to eat! Be sure to brush your teeth after eating 2. Braised beef rice bowl system and functions: Ingredients for making the high-quality staple food braised beef rice bowl: Main ingredients: 500 grams of beef Accessories: 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce, appropriate amount of rice . How to make braised beef rice bowl: 1. Cut the beef into pieces, boil it in hot water and take it out. 2. Sauté the onion and ginger in an oil pan, then add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar pepper, wine, MSG and star anise, finally add water to soak the beef, and slowly cook over low heat Cook until the sauce is thick and the meat is crispy and fragrant. 3. Finally, cover the cooked braised beef on top of the rice. If you like vegetables, just add some vegetables. 6. (Japanese style) Sauce-roasted pork cutlet rice bowl. Ingredients: 150cc water, 35cc soy sauce, 35cc mirin, bonito fish, pork chops, onions, eggs, hot rice, shredded nori, and shredded green onions. Prepare a pan and bring water, soy sauce, and mirin to the boil. After boiling, add the bonito and onions. Cook until the onions soften and add the chopped pork chops. Let the pork chops absorb the sauce and add the green onions. Then pour the egg liquid into the silk. Pour the egg liquid in two times. First pour it slowly from the outside and shake the pot slightly to keep it flowing. Then pour the second egg liquid and shake the pot so that it can be poured in. Add some shredded seaweed to the rice to complete the Japanese pork cutlet rice bowl. 7. (Bamboo shoots) vegetable rice bowl. Ingredients: 2 bowls of rice, 1 cooked bamboo shoot (150g), 150g beef (for roast beef), 2 tsp minced garlic, a little fried sesame seeds, an appropriate amount of green onions, an appropriate amount of cooking oil, 1 tablespoon each of sugar, sake and cooking wine , 1/2 tablespoon of red ginseng powder, 2 tablespoons of chili sauce, 2 tablespoons of mixed soy sauce, 1 teaspoon of sesame oil. Preparation method 1. Cut the bamboo shoots and beef into thin slices. 2. Add 1/2 tablespoon of cooking oil to the frying pan and fry the beef. Once the color of the beef changes, add the bamboo shoots and fry together. 3. Add 1 tsp of sugar, followed by wine, cooking wine, and soy sauce. 4. Add 3 tablespoons of water and stir-fry until the water dries up. Then add minced garlic, chili paste, red ginseng powder, sesame oil, etc. and stir-fry together. 5. Put the rice on the plate, put the stir-fry in 4 on top of the rice, and finally sprinkle with sesame seeds and minced green onion. 8. Pork rice bowl. Ingredients: rice, pork Ingredients: fresh mushrooms, rapeseed, onions, eggs Seasonings: red wine, soy sauce, sugar Preparation steps: 1) Boil the rice first, and then prepare other ingredients. Because I hate cutting meat, I used purchased pork slices for hot pot. I don’t need to take care of it myself. I just need to prepare other ingredients: 6 fresh mushrooms, cut into thick strips, 3 rapeseeds, washed each piece. And separate the vegetable stems and leaves, shred half an onion, one egg, red wine (or cooking wine) + soy sauce + 1 tablespoon of sugar to make a small bowl of juice. 2) Add a small bowl of water to the pot and bring to a boil, pour in the prepared juice, add onions, vegetable stems and mushrooms and cook. 3) Cook until the onions become soft, add the meat slices one by one with chopsticks, and then add the vegetable leaves. When the vegetable leaves are hot and change color, pour the beaten eggs into the pot, mix well, and turn off the heat. Serve over freshly cooked rice. Instructions and remarks: Because we both like the flavor of soy sauce, when I made it, I added less soy sauce to the sauce at the beginning. Then before adding the meat slices to the pot, I scooped some Korean soybean paste into a small bowl. In a bowl, put some hot soup in the pot, dissolve the sauce, pour in the egg liquid, then pour in the miso, and mix together.