Operating Steps: Step 1: Take a proper amount of rice, clean it and pour it into the rice cooker. Remember that the rice does not need to be soaked in advance, so that the cooked rice does not stick to hands and can fully absorb the aroma of ingredients. Step 2: Prepare the food in advance, cut the Pleurotus ostreatus, sausage and carrot into small dices, and cut the corn with a knife on the raw corncob, which is quick and labor-saving. Wash the mung beans, put them neatly on the rice, put tomatoes in the middle and cut the surface with a cross knife. Step 3, seasoning: pour in a proper amount of soy sauce, soy sauce, edible salt and vegetable oil, and add 2/3 of the ingredients with extremely cold water. The fourth step is the normal operation of cooking, cover it, press the cooking button, and stew for three to five minutes after the time is up.
Step 5, open the bottle cap, take out the outer wallet of the tomato with chopsticks, mix the ingredients with the white rice with a wooden shovel, and serve on the plate. Say a few more words: ① Tomatoes with a cross knife are easy to peel after cooking, and the skin of tomatoes will seriously affect the taste and is not easy to digest and absorb. 2 The amount of cold water must be appropriate, and the food can't be eaten. Two-thirds of the food is the best, white rice is moderate in hardness and food is short of water. 3 hot pot side dishes can also be replaced moderately according to personal hobbies. Vegetables with leaves should be added 5min minutes before fast ripening. Otherwise, it will endanger nutrition and color. Stir well before eating, so that the stirred rice can be more beautiful and appetizing.