Put 2 Chinese spoon of calrose rice, half a Chinese spoon of tri-color brown rice, 1 Chinese spoon of tri-color quinoa and yellow millet into a stainless steel pot, add filtered tap water and soak for half an hour. At the same time, add two bunches of cabbage into round shallow bucket of tap water and soak in tap water for 10 minutes, then pick up the cabbage and let it dry.

Drain out the water in the stainless steel pot after soaked the grains for half an hour. Add 1000ml of filtered tap water, dry the bottom of the pot, and then put the pot on the infrared electric stove to boil, the electric power is 2000W, the timer is set at 20 minutes, after the water boils, adjust it to 1000W, and keep stirring for the first 1 minute and also stir for the last 3 minutes to avoid boiling water overflow. After 20 minutes, turn off the power and let the porridge cool naturally.

Take out another stainless steel pot, add tap water, and then boil it on the induction cooker, put two bunches of dried cabbage in boiling water for 1 minute, then pick up the cabbage and put it in a porcelain bowl, and cut the cabbage with scissors chop it up and add it into the cooked porridge evenly.

Then put it on a porcelain plate, add 1 Chinese soup spoon of roasted cashew nuts with rock salt. Finally my dinner is already, it is very convenient and simple.