1. Italian mixed vegetable beef rice

Ingredients: 250 grams of beef, appropriate amounts of carrots, celery, onions and garlic, rice.

Seasoning: Italian mixed herbs (available in supermarkets), black pepper, salt, tomato paste, and sugar in appropriate amounts.

Method: Cut the meat into large pieces, use a pressure cooker for 20 minutes, take out, cool and dice; dice carrots, celery, onions, chop garlic, and tear cabbage into small pieces. Put oil in the wok. When it is 50% hot, add onions and garlic and stir-fry until fragrant. Add tomato paste and stir-fry the red oil. Add carrots, celery, and cabbage in turn and stir-fry evenly. Add beef cubes, season with mixed herbs, black pepper, salt and sugar. Pour in appropriate amount of beef broth. After the fire comes to a boil, reduce the heat to medium-low and cook for 10 minutes. Dish out and pour over hot rice. Serve.

2. Pepper-flavored salmon rice

Ingredients: 150 grams of salmon, 100 grams of mushrooms, appropriate amounts of cabbage and green peppers, appropriate amounts of rice and chives. Seasonings: appropriate amounts of salt, cracked black pepper, and white wine.

Method: Boil water in a pot, add salmon, add white wine, cook the fish, let cool and tear into small pieces. Tear the mushrooms into pieces, chop the cabbage and green pepper into small pieces. Heat oil in a pot, add mushrooms and stir-fry until dry, add cabbage and green peppers and stir-fry until raw. Add rice and stir well. Add salmon, add salt and black pepper and stir-fry evenly. Add chopped chives and stir-fry until evenly mixed.

3. Sweet Potato, Chicken Legs and Dried Fruit Rice

Ingredients: 1 sweet potato, 2 chicken legs, 1/4 onion, appropriate amount of rice, appropriate amount of walnut kernels, appropriate amount of onion and ginger.

Seasoning: spareribs sauce, light soy sauce, Shaoxing wine.

Method: After washing the rice, put it into the rice cooker, add slightly less water than normal cooking and set aside. Wash the chicken legs, remove the bones, cut into 1.5 cm square pieces, mix well with Shaoxing wine, pork rib sauce, green onions and ginger, and marinate for 30 minutes. Peel the sweet potatoes and cut them into the same size as the chicken thighs. Cut the onions into small pieces. Put the chicken legs, sweet potatoes and onions into the rice cooker, mix well with the rice, cover and turn on the power. When the rice cooker jumps from the "cook" position to the "keep warm" position, simmer for another 10 minutes before serving. Sprinkle with crushed walnuts when eating.