Practice: First, marinate the chicken legs with salt, boil the water in an electric cooker, and add mushrooms, shrimps and other things at the same time. After the water boils, add the chicken legs, cook them again until the water boils, turn the chicken legs over, transfer them to the porridge stand, and add seasonings. About half an hour, you're done.
In addition, you can also order noodles and other things, or add cabbage to cook together.
Garlic prawns: Go to the supermarket to buy prawns, vermicelli, peanut oil and garlic. These will do.
Chop garlic as much as possible, then spread it on a plate and smooth it. More garlic, at least cover the bottom of the plate. Blanch the vermicelli with boiling water until soft, then take it out and spread it on the garlic paste. Wash the shrimp and put it on the vermicelli. Then add salt, chicken essence, a small amount of cooking wine and peanut oil to the plate. Peanut oil should be a little more, otherwise it won't taste good. But not too much, you will get tired. Well, if you don't put anything away, peanut oil can probably smooth the bottom of the plate and let the fans oil it. If you put the fans first and then watch the peanut oil pour, it will probably be enough. After completing the above steps, put the plate into the rice cooker and steam it. When cooked, you can take it out and eat it.
Coke chicken wings: there should be some wings in the middle of the chicken wings, but don't choose the sharp ones. In addition, you need a piece of ginger, with little seasoning, soy sauce (preferably soy sauce, which is easy to color), salt and coke. About two kilograms of chicken wings and a can of coke are almost enough. A pot of chicken wings is about a catty. After washing chicken wings, marinate them with soy sauce, sprinkle with Jiang Mo, turn them over from time to time and color them evenly. Marinate for one and a half to two hours. Pay attention to the moderate amount of soy sauce. Pour chicken wings and soy sauce into the rice cooker, turn the switch to the "cooking" position, pour coke, and slice ginger. Be careful not to put ginger, or the earthy smell of chicken will not go away. Turn it over from time to time, and try it again when the coke is almost dry. You can add salt or a small amount of coke according to your personal taste and continue cooking for a while, but the time should not be too long. Chicken becomes soft, sweet and tender. When cooking, you can pay attention to switching the "cooking" and "heat preservation" switches and adjust the scale yourself.
Crucian carp in milk soup: the main raw material is live crucian carp, about half a catty. When you come back, you can wash both sides with water and pick up the oblique knife for later use. And onions, ginger and coriander. Seasonings include chicken essence, sesame oil, salt, milk, vinegar and so on. Add half a pot of water to the pot, put the crucian carp into the water after boiling, and then take it out. The water in the pot has been changed again. Shred ginger and onion into the pot, add half a pot of water, sprinkle a small amount of sesame oil, vinegar and add salt. Put the crucian carp into the pot, cover the pot, switch the control gear after the water boils, and wait 15 minutes until the fish becomes loose. Add a little milk to make the color between clear and pure milk. Set the control switch.
Fruit soup: raw materials: two apples, wrinkled and cheap yellow apples, very delicious. One orange, one pineapple, one pear, and about 70 grams of rock sugar.
Peel and core pineapple, apple and pear, and cut the pulp into 3 cm square pieces. Peel the oranges and open them one by one. Put all the fruits in the rice cooker and pour in boiling water. Be careful not to pour too much water. Personally, I suggest not to soak the fruit to 80% height. Add rock sugar, about 20 tablets, not too much. Turn on the switch and cook for about 20 minutes, turn off the power and cool stiffly.
The power of the rice cooker is about 500 watts. A fruit knife can be used as a kitchen knife, which is also quite good. On the desk, covered with plastic bags is a chopping block. Bowls, chopsticks and spoons are gradually ready. I was surprised by the basic seasonings. There was actually a box: sesame oil, soy sauce, salt, vinegar, pepper, star anise, chicken essence, sweet noodle sauce, jam and so on.
Dish 1: Boiled noodles. Put an egg in your purse, add some vegetables, and finally drop some sesame oil. It's delicious.
Dish 2: Boiled ribs. Hot water ribs. After boiling, add onion, ginger, pepper, star anise and salt. When the meat is cooked, you can eat it pure, or you can add radish and cabbage to stew many different flavors.
Dish three: cook porridge. Millet porridge is the simplest, not easy to cook, and cooked quickly. Rice porridge is easy to cook, but it will be delicious, and you can cut some chopped pine nuts and shallots, add salt and preserved egg lean porridge. Mixed porridge, millet, rice, chestnuts, red dates, just cook in one pot.
Dish 4: Peanuts and green beans: It's cooked, too. Soak for an hour first, then add onion, pepper and star anise. It's better if it's salty. It's a good and cheap appetizer and dinner.
Dish 5: Hot pot: boiled, tofu, sliced meat, vermicelli, cabbage and spinach. Buy a packet of Enlaishun seasoning, which is really delicious on earth and suitable for winter.
Dish 6: Cold salad: Bean sprouts, spinach and tofu can be mixed and eaten, which is very simple. Blanch with hot water, then add vinegar, minced garlic, sesame oil and tofu. You can cut it into dices, and then cut the shallots!
Hand-torn brine chicken: Material: A fresh whole chicken weighing about 2 Jin, with hair removed, abdomen opened and nails cut. You don't have to do the above work yourself. The live chicken stall owner takes care of it. All you have to do is take out the money. Spend one yuan on a packet of salted chicken powder at the grocery stall next to the chicken stall.
Practice: Wash the chicken and evenly apply 3/4 packs of salt chicken powder on the surface and abdomen of the chicken for later use. Wash and dry the rice cooker, pour in peanut oil, and swing to make the oil evenly spread over the bottom of the cooker. Put the chicken in, cover it, plug in the power supply, press the cooking button, turn the chicken over for five minutes after jumping to the heat preservation button, then press the cooking button, take the chicken out after jumping, put on gloves, tear the chicken into strips, sprinkle the remaining 1/4 packets of chicken powder, and pour the hot oil in the rice cooker into the bowl.
Don't just wash the greasy rice cooker, try to make another tomato and egg soup, which has the flavor of chicken and is very delicious.
Corn oil and salt rice: after washing the rice, add a small amount of salt and oil (about one third of the rice) to the corn, mix well with the rice, add less water than usual (because the corn will contain water), and cook directly in the rice cooker. Cooked rice will have the refreshing sweetness of corn, the fragrance and taste of oil and salt, which is most suitable for people who love health and slim.
Mutton soaked rice: ingredients: a leg of lamb, northeast rice, carrots, cabbage, onions, ginger and garlic.
Wash the leg of lamb with boiling water first, then put it into a rice cooker, pour the boiling water into the mutton, add the whole onion, garlic cloves and ginger slices, add salt and cook for 30-40 minutes. After cooking, take out the leg of lamb and tear the mutton. Let the mutton soup cool. Take out the ginger inside. Onions and garlic. No need. Then wash rice, cut carrots into squares 1cm square, blanch Chinese cabbage with boiling water, and chop. Put it in mutton soup with mutton. Cook in an electric cooker.
Stewed black-bone chicken with mushrooms and lotus seeds: black-bone chicken, mushrooms, lotus seeds, salt, ginger and onions.
Wash the above items, then add water to the rice cooker and heat it with the black-bone chicken. After about 30 minutes, the water boiled. Continue to heat, pay attention to the lid open indefinitely to release steam. Add salt, ginger slices, lotus seeds and mushrooms. Continue heating for 20 minutes, add a little boiling water and keep the water level. During the period, you can turn the chicken with chopsticks to make it evenly heated. Sprinkle a little chopped green onion on the pan. You can steam eggs in a small box when heating, which is also delicious. The chicken was basically finished the first night, then a small amount of chicken rack and chicken soup was left, and a delicious chicken noodle was prepared the next morning.
Steamed snapper with stewed pork ribs with wax gourd: one box of ribs, one circle of wax gourd, one snapper and one onion.
Wash the ribs, put them in the main pot of the rice cooker, add water, wash the wax gourd, cut into quick pieces and put them in. Add a proper amount of salt, a little watery dried mushrooms and oil. Heat. At the same time, put a dish in the steamer above, put the washed snapper on it, cover some onions, ginger slices, a few mushrooms, wipe some salt and add some oil. Put it on the main pot and heat it together.
Stewed ribs with peas: ribs 1. 12Kg, 2 boxes of peas and a certain amount of onions.
Wash the ribs, cut them into sections and put them in the rice cooker. Heat the water until the ribs are submerged, and then heat it. After the water is boiled, add the washed peas. Cover the pot and continue heating for 30 minutes. Add some salt, onion and a little soy sauce. It is delicious. Soup tastes particularly delicious!
Boiled shrimp: a catty of six or two pieces of ginger, cooking wine, refined salt, vinegar, garlic foam.
Put hot water to 2/3 in a 350W rice cooker, add ginger slices, cooking wine and refined salt to boil, and add 1/3 shrimp to cook for 5- 10 minutes. At the same time, prepare vinegar, garlic foam and a little salt and mix well. Take out the shrimp, dip it in the prepared seasoning and prepare the next dish. 1/3.
Garlic ribs: ribs are made of small ribs, some mushrooms, fresh ginger and some garlic. Seasonings include salt, monosodium glutamate, chicken essence, cinnamon and star anise.
Wash ribs. Mash garlic, marinate ribs with mashed juice), sprinkle with soy sauce, monosodium glutamate and Jiang Mo, and mix well. Marinate for an hour and a half to two hours, and pick the ribs into the rice cooker. Do not pour the soy sauce together. Add appropriate amount of water, add cinnamon, and put Illicium verum into the pot in four parts. Then start stewing until the ribs are exposed.
Sardines: Northeast rice is used as raw material, and canned sardines or other canned fish are also needed. Choose according to your own taste, it is best to choose juicy fish without fishbones. In addition, you need some vegetables or Chinese cabbage and an egg. Seasoning is chicken essence, salt sesame oil, soy sauce and tomato sauce. Wash vegetables or Chinese cabbage, put half a pot of water in the pot, add a little water, salt, chicken essence, sesame oil and soy sauce to the vegetables, and bring to a boil. Wash the pot, add a handful of rice and start cooking. After the pot is boiled, switch the control gear to "heat preservation" until there is no obvious water in the pot. When appropriate, put the canned fish on the rice and pour the canned juice on the rice. Add a proper amount of tomato sauce, dilute with boiling water, sprinkle evenly, and continue to suffocate for 3-5 minutes.
Hot pot: Boil water, throw the bottom material in, and throw whatever you see.
Make all kinds of porridge: cook all kinds of rice and beans together, add sugar when cooked, and add salt when meat is available. Pork floss preserved egg porridge
If your rice cooker doesn't have a non-stick layer, you can also cook several home-cooked dishes:
Braised pork: put oil in the pot, cut the meat, plug in the power supply and start to stir fry (it may take a while), add Pixian watercress and stir fry, add water (a little more), salt, soy sauce and pepper to boil, and add ingredients (potatoes, carrots ...) to stew until soft (it is best to have some soup to avoid burning).
Steamed vegetables: boiled water below, steamed things above: eggplant (mixed with hot sauce after steaming), steamed ribs with powder, etc.
Golden rice: 3/ 1 glutinous rice or millet.
Sweet potato rice: rice with appropriate amount of sweet potato diced (sugar cube size).
A chicken, eviscerated and washed, then cut into 3-4 cm square pieces and coded with cooking wine and salt. Break ginger, vertically cut fiber, and mash garlic for later use; Heat an empty rice cooker, pour oil until the water in the inner container evaporates, add pepper and ginger and garlic, stir-fry until fragrant, then pour chicken pieces, and then add cold water until the chicken pieces are submerged. Then add salt food and let it stew slowly. After boiling, remove the foam on the surface and turn the chicken pieces from time to time. You can drop a few drops of vinegar at this time. I think it will make the chicken pieces more delicious. When the chicken can be gently inserted with chopsticks, it can be kept warm instead; In the process of stewing, ginger and garlic are cut into ginger and garlic foam, onion is cut into chopped green onion, and then salt, monosodium glutamate, pepper powder, Chili powder, soy sauce and a small amount of vinegar are added to make dip. If you kill chickens at home, you should boil the heart, liver and blood and put them in the pot.
Fat meat and lean meat, I usually buy half fat meat and half lean meat! Remember that fat and lean meat are not bought separately. Fat and lean meat are linked together, and the one with skin is the best! Wash the meat. If it's not too much, don't cut it any more. If it is too much, cut it into several large sections. If it is too wide, cut it into four fingers. Mash ginger, chop onion and garlic for later use, and pepper noodles for later use; Add water to the rice cooker, which is estimated to be enough to drown the meat. Add Jiang Mo, sprinkle with some pepper, add a little salt, and then put the meat in the pot to cook. How to judge whether the meat is cooked well? Hehe, why don't you try? Of course, but chopsticks are usually used: if chopsticks can be easily inserted into the meat, the pot will be cooked. When the meat is caught in the plate and allowed to cool naturally, it can be sliced and put on the plate. Dip in sauce. Chowder: wash vegetables, buy some tribute balls, fish balls and so on. Put them all in, then just like cooking, add some water, salt and monosodium glutamate, plug in the electricity, and everything will be ok!
Steam the fish, drain the water from the bottom of the pot, put the vegetables on the shelf, wash the fish, dip in salt, add ginger salad oil, steam until cooked, then add soy sauce and chopped green onion and steam for a while.
Steamed eggs: super simple. Break up two eggs, put a little salt in the water, steam in the pot and cook some soy sauce. All right, you can eat.
Steamed lean meat or ribs: Chop and add oil, salt, corn starch, soy sauce, garlic, ginger, lobster sauce (salted fish is better ~), and put it in when cooking ~
Steamed eggplant ~: the ingredients are the same as above ~ Guangdong prefers steamed eggplant with salted fish and lean meat, which is much more delicious with the taste of sea fish ~>_< It's depressing that meat and vegetables can't be cooked together ~ The meal will get cold before it is served (I have to wait for MM to get off work. . . . T-T)~ So now we all eat meat first and then cook ~
Cola Chicken: 1 \ Put the chicken wings into the rice cooker and add seasonings such as salt and ginger. 2 \ Pour Coke (Pepsi or Coca-Cola) into the pot. 3 \ Coke can be eaten after it is completely absorbed by chicken wings.
Features: 1 \ Simple \ convenient. 2 \ The taste is sweet and salty, which is very appetizing. 3 \ If you put less salt and coke, you can also eat it as a snack.
Make soup! Boil the water first, and then put the prepared materials in! Eat ginger! If it is cooked, not very strong, put milk! Pay attention to fresh milk!
The rice cooker can be used as a real pot without adding water. You can fry fish! After frying, add a series of ingredients such as vinegar and sugar. Thicken after heating! ! ! !
The stew in the northeast is to put all the vermicelli, pork, potatoes, cabbage, beans, peppers and aniseed in, and master the order by yourself. Then add seasonings, such as chicken essence, salt, a small amount of pepper, pepper, soy sauce and so on. Please suit your taste. This dish is convenient, delicious and nutritious.
Pumpkin rice: practice: cook normally, and stop when it is plugged in. Cut the pumpkin into small pieces and chopped green onion. I also like to add some meat from the supermarket to save trouble. Of course, pumpkin is the main ingredient. Nothing else is really delicious. Put the pumpkin (that is, someone else's) into the rice cooker. Sprinkle some salt. Put the lid on and press the cooking button. Wait for it to jump to the heat preservation, pull out the electricity and stuffy for a while! ~ ~ It's delicious. You don't need oil or anything, it's healthy and simple.
Plug in the rice cooker and press it. Put some oil on it. Stir-fry some chopped green onion and meat. Water, rice. Cut preserved eggs (choose lead-free preserved eggs). Open the lid and cook (you can cover it first and wait for the water to come up, but someone must watch). Put salt at about the same time.
Noodles: 6 mushrooms, rape 10 (Tang cuisine is also acceptable), 2 persimmons, and scallions.
The rice cooker boils water, puts noodles (buckwheat noodles I bought in the supermarket last time, and I heard that buckwheat is good) and puts the cut vegetables. Oh, yes, there is a carrot at home. I chopped it up and put it in. When it was almost done, I put salt in it. Later, I added some starch to make it thicker. (Don't let go according to your hobbies)
Jade bird chicken, Xingfa grassland, Inner Mongolia, bought in the supermarket, the one that wrapped the seasoning. You can buy some steamed buns from the supermarket on the way. The problem with this dish is cutting chicken pieces. Thaw first and cut into pieces. Add water to the rice cooker and chicken nuggets. (At this time, the water level reaches the highest). Put the seasoning bag when you are angry. Cook for about 40 minutes.
Frozen eel slices bought in the supermarket. You can buy other fish. Slices are soaked in soy sauce, salt, aniseed, thirteen spices and sugar (waterlogging). More than half an hour. Take out the star anise and other sundries inside. Add all the juice and hairtail to the rice. If there is not enough water, add more water. Then it's like cooking normally. Jump to the insulation and pull the plug. Open it later. is very good also
Add water to make fish porridge.
Golden (silver) needle mushrooms, or mushrooms, and then favorite vegetables, fried meatballs, ham sausages or sausages can be cooked in a pot, but vegetables are best eaten while they are hot. Salt and oil are necessary, but chicken essence and monosodium glutamate are not needed. They are completely cooked with ingredients.
Pumpkin porridge: Diced pumpkin and rice are cooked together until the pumpkin and rice are cooked and sticky.
Egg porridge: add water to the leftovers and cook them into porridge. Beat the eggs and stir until thick. Add some salt, pepper and chicken essence and sprinkle with chopped green onion.
Chestnut porridge: peel and chop chestnuts, wash glutinous rice, cut ginger and add salt, and cook until rice soup is sticky.
Rice porridge: Boil the leftovers with boiling water and press the switch. Cut the Chinese cabbage into strips half an inch wide. After the instant rice is boiled for 3 minutes, sprinkle with vegetables, stir-fry until the color turns light green, cover it, and add salt, monosodium glutamate and sesame oil after about 1 minute. You can also put some shredded rice cakes or sprinkle some shrimp skin as an ornament and mix with fragrant cooked lard.
Black-and-white porridge: Sliced herring, cut with oblique knife in the middle. Shaoxing carved wine, salt, egg white and mix well. When the pot is 30% hot, add the fish fillets and fry them until they are milky white. Black fungus and fresh peas are boiled in boiling water. Cook rice for 5 minutes, add fish fillets, black fungus and peas for 20 minutes, sprinkle with chopped green onion, sesame oil, salt and monosodium glutamate, and the delicious porridge is ready!
Multicolored shredded chicken porridge: stir-fry shredded chicken in an oil pan until the color turns white. Cook the rice, add shredded chicken, mix well and cover; Turn to slow fire for 20 minutes, stir-fry until thick, add shredded carrots, shredded fresh mushrooms, shredded persimmon peppers and shredded winter bamboo shoots, cook for another 2 minutes, and add seasonings.
Mung bean+bamboo fragrant rice (or millet+corn residue, faster): wash the raw materials in the pressure cooker, steam them and use low fire for 3~5 minutes.
Glutinous rice sweet potato porridge (1 kg glutinous rice can be eaten three times) Soak glutinous rice in clear water for 2 hours, peel and cut sweet potatoes, put them all into the rice cooker, add water, and don't forget to stir them from time to time to prevent the bottom of the pot from burning, until the rice sticks and turns to low heat to cook until cooked. Sweet potato is sweet enough, no need to add sugar.
Black rice and red bean porridge: soak black rice and red beans in water for about 3-4 hours, and then add white sugar to the pressure cooker. As soon as the steam valve of the pressure cooker rings, it can turn down the fire 15 minutes.
Curry beef rice: stir-fry onions until soft, stir-fry minced beef, and add curry powder to stir fry; Pour in potatoes and carrots, add salt, cooking wine and a bowl of water cover, simmer 15 minutes, and take out; Put a bowl of cooked rice on a big plate and pour curry beef on the rice.
Salted chicken+chicken sauce rape+delicious chicken soup: there is rice and water in the pot; Rub salt, chicken powder and oil on the inside and outside of the chicken, and stuff the chicken belly with onion and ginger; When the rice in the rice cooker starts to have holes, put the chicken in it and a pot of salted chicken rice soaked in chicken juice will come out.
Banana bibimbap: Banana diced with rice. It's best to soften the rice. You can soak it in water first. It's slippery.
Braised pork: choose pork chops with soft edges, pat the pork loosely, add appropriate amount of salt to marinate 10 minute, rinse with clear water, drain the water, and put each slice into the oil pan until both sides turn white. Then pour the pork chop into the pot and add soy sauce, cooking wine, star anise, ginger and onion (I also added tsaoko and a kind of seasoning that I can't remember). The big ribs are tender and delicious!
Steaming: Be sure to choose large rows with soft edges, cut them thin, pat the meat loosely with the back of a knife, add appropriate amount of salt to each slice, add cooking wine, add seasonings such as raw ginger and onion, and cook them together in an electric rice cooker, which will save trouble.
The basic materials are 500 grams of fresh prawn (or fresh freshwater prawn), 750 grams of Guangdong rice wine, 20 grams of Lycium barbarum, 5 grams of Angelica sinensis and 30 grams of cooked soy sauce 1. Fresh prawns are cut off, washed with clear water, drained, and Chinese herbal medicines are washed with clear water. 2. Take a high-temperature resistant glass (or rice cooker), put the river shrimp into the pot, add 500g of rice wine, cover it, get the shrimp drunk for about 5 minutes, add Chinese herbal medicine, take another bowl and pour 250g of rice wine (or rose wine), light it with a match, lift the cover and pour it into the pot, and then the flame rises everywhere, about 10 ~ 65438+.