1. Soak the rice and millet in water overnight, wash thoroughly, put in a steamer, and steam on high heat for 20 minutes to cook.
2. Stir fragrant chili peppers and stir-fry the red oil
3. Add chopped green onion and stir fry for a fragrance
4. Then add the cabbage and stir fry quickly until the cabbage becomes soft
5. Put in the soybean paste and stir-fry quickly evenly
6. Season with a spoonful of salt
7. Add two spoons of balsamic vinegar
8. My stir-frying is even and it will be out of the pot
9. Steamed rice out of the pot
10. The ratio of eggs to water is 1:1.5, usually 60 degrees warm water
11. Stir the eggs and water evenly, add a little salt, filter with a sieve to make it more delicate, put it into a bowl and cover with plastic wrap, and use a toothpick to pierce the vent
12. Steam in a pot on high heat for 6 to 8 minutes
13. Sprinkle a little chopped green onion after serving
14. All ingredients can be packed in a lunch box
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