1. Cut the salmon into small cubes, add the cooking wine, and marinate with black pepper for half an hour in advance
2. High-quality white quinoa from Tibet, take 50g, soak for half an hour in advance
3. Germ rice is soaked in advance
4. Broccoli breaks the florets and flies in advance
5. Small greens, chopped up, add small greens to the steamed rice, there will be a fragrant vegetable juice fragrance, improve appetite
6. Prepare the above
7. Put the germ rice and quinoa into the rice cooker, the brown rice I chose, and start cooking in Jindao mode.
8. While the rice is cooking, add greens, broccoli, and salmon, stir fry, and add oyster sauce to freshen up.
9. Put the fried ingredients out, and pay attention to drain the water. When the ingredients are fried, the vegetables will come out of soup.
10. When the rice is ready for five minutes, pour in the fried ingredients, add salt and chicken essence at the same time.
11. Mix all the ingredients well.
12. Put the lid on and continue to steam for five minutes, and wait until all the ingredients are fused
13. It is really delicious and rich in nutrition when it is eaten out of the pot. Tibetan white quinoa is the most original delicacy!
