Main Ingredients

Rice

2 cups

Green Beans

1 cup

Corn

1 cup

Salted Diced Meat

1 cup

Bok Choy

1/2 lb

Side Ingredients

Salt

1 teaspoon

Cabbage oil

2 tablespoons

Steps

1. Thaw the green beans and corn, and dice the salted pork neck meat;

2. Wash the rice and drop it into a pot, add water until the rice surface is about 1 cm high, add the salted pork, green beans and corn, add salt and oil, stir for a few times, put the cover back on, and press the Rice button;

3. In the gap while the rice cooks, shred the cabbage Cut into julienne;

4. When the rice pot boils, not all at once open the lid, so that the water vapor away some, and then lift, into the cabbage, cover the lid and continue to cook, cook until the rice pot is automatically transferred to the heat preservation, because the cabbage is then put back, so keep warm for 15-30 minutes, time enough to stir the rice can be open meal.

Tips

One, if the cabbage under the early material, the vegetables will become too soft;

Two, if you use electric pressure cooker to cook rice, you can not turn off the pressure valve, it is an ordinary rice cooker, of course, you can also be a pot of "end" can also be;

Three, when serving to feel that it has to be enough flavor, can be mixed with some soy sauce or pickled vegetables. You can mix some soy sauce or pickles to flavor it.