Heat the pan with oil, add the kneaded rice balls, and fry over medium heat until it is solidified. Brush both sides with cooking wine, add white sesame seeds, add sea Tess, and fry until the sauce and seaweed are solidified.

Chop all vegetables, purple cabbage, carrots and broccoli and put them in the rice bowl.

Add seasoning, salt, beef powder and sesame oil. If you eat sesame seeds, you can also add some and mix well.

Put the rice into the inner container of the rice cooker and rinse it with tap water for later use. Use a special measuring cup for rice cooker, measure the rice in the rice cooker, and add a proper amount of boiled rice.