1. Wash the rice, put it in the rice cooker, add the water that is used to cook the rice, set it aside, and set aside. (My home is a pressure cooker, and the amount of water is less. If the rice cooker at home is more draught, you can add a little more)
2. Cut beef into pieces, onion into strips, and carrot into strips. spare. (Forget to take photos of the onion, but cut half enough, don’t be afraid of too much, you won’t be able to see it after steaming)
3. Add edible oil (a little more) to the hot pan, heat the oil, add beef (preferably fatter), stir fry, change color and fry until fragrant; add onion, stir fry for three to four minutes, fry until fragrant and soft;
4. Add carrot sticks and salt (salt is more than normal stir-frying, because it will be braised with rice later), stir-fry for 5 minutes, and stir-fry until the carrots are completely soft. The essence of pilaf is that carotene can be completely integrated into the oil and fully absorbed by the human body, so add more oil in the first step.
5. Add the ingredients in the pot to the rice cooker, press the cooking button, and mix with a cold dish in the rest of the time, and wait for the fragrant pilaf!
