1. Prepare the required ingredients
2. Rinse the rice and millet with water and put it in the rice cooker, add an appropriate amount of water
3. Turn on the power of the rice cooker, select the standard rice cooking function, and press start to start rice production
4. Use the free time of the rice cooker to prepare the side dishes. Peel the green bamboo shoots and carrots and wash and slice them separately (the green bamboo shoots are cut into triangles, and the carrots are cut into slices. You can cut slices of any shape at will. The slices should not be too thick or thick. It is easy to affect the taste, and it is not easy to taste salt)
5. Pour a proper amount of water into the pot, turn on the gas stove to boil the water, wait for the water in the pot to boil, add green bamboo shoots, carrot slices, and soaked black fungus, blanch the water until the color changes slightly, remove the cold water, and then drain Dry moisture
6. Pour a little cooking oil into the pan, spread evenly on a layer, heat up, add the steak, and fry slowly
7. Slowly fry on low heat for about 30 seconds, then sprinkle a little salt and freshly ground black pepper on the surface. After turning it over, continue to fry the other side, and also sprinkle a little salt and freshly ground black pepper on the surface. Repeat turning and fry until Cook out after it's cooked (don’t like to eat well-done steak, you can shorten the frying time)
8. Fire on the other side of the gas stove, put a clean pot, pour in a little cooking oil, heat up, add the blanched bamboo shoots, carrots and black fungus
9. Stir-fry quickly for about 30 seconds, then add appropriate amount of salt and stir-fry evenly out of the pan
10. When the indicator light of the rice cooker jumps to the heat preservation state, turn off the power and simmer for 3~5 minutes and then open the lid. The golden rice is cooked.
11. Break the cooked rice into a small bowl, press it lightly with a rice spoon, and buckle it upside down on the plate, take away the small bowl of rice
12. Arrange the fried and sliced steaks and fried vegetables around the rice, and finally pour a little seasoning sauce on the steaks (juice mixed with oyster sauce, light soy sauce, vinegar, sugar, etc.), and sprinkle with coriander.
Tips:1. I made golden rice this time. The ingredients are rice and millet. If you don’t like this kind of rice, you can change it to white rice.
2. Steaks are marinated semi-finished products, and can be eaten directly after frying. It is better to add some sauce and dipped in it.
3. The vegetables are blanched in advance, and quickly stir-fried in the pan for about 30 seconds before they are out of the pan. You don’t need to fry for a long time. If it takes a long time to fry, it will not be crispy.
4. When frying the steak, keep it on medium and low heat and fry slowly
