The simplest soup: laver and egg soup

Ingredients: two packages of laver in Sizhou (shrimp brand is acceptable, not necessarily Sizhou) and one egg.

Appliances: lunch box (must be stainless steel, the same below), a pair of chopsticks.

Practice: break the eggs in the lunch box, put seaweed on them, take them to the boiling water room to heat the water directly (hot water bottles are not allowed) and stir at the same time.

P.S. Because the instant laver already contains salt and monosodium glutamate, even the seasoning is saved. In addition, you can add chopped green onion (cut with scissors), diced tomatoes, diced cucumbers and diced mushrooms according to your personal taste to ensure that it is more delicious than the boiled water in the canteen.

Jujube mutton soup:

Mutton is nourishing but not dry, shrimp can be drunk in season, and red dates are spicy. This soup is most suitable for patients with stomach trouble.

Ingredients: mutton slices for hot pot, red dates, salt and pepper.

Electrical appliances: rice cooker, steamer (with rice cooker), lunch box.

In fact, it can be cooked directly with a rice cooker, or by the way if there is a steamer.

Practice: put the mutton slices and red dates into the lunch box and add boiling water until they are eight points full (the mutton slices are almost cooked at this time), then cover the lunch box and the steamer until the rice is cooked.

If you are a girl, you can add a little angelica to cook together, which will not only enrich the blood but also make you feel ashamed.

Then there is a little more complicated: chicken leg soup.

Soup is delicious, chicken legs are delicious, killing two birds with one stone.

Ingredients: two chicken legs, a few mushrooms, some dried shrimps, scallops, medlar, red dates (I occasionally bring them from home, if not, I can change them into fresh ones), and a little salt.

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. It takes about half an hour, and you're done.

In addition, you can also order noodles and the like by the way, or add cabbage to cook together, which is also delicious.

vegetables

Shrimp with garlic

Go to the supermarket to buy prawns, vermicelli, peanut oil and garlic. These will do.

Chop the garlic, the better, and then lay it flat on the plate, low and flat. Oh, 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.

Cola Chicken Wings

Chicken wings are selected from the middle wing, and some wing roots can be appropriately selected, but the wing tips are best not selected. In addition, you need to buy a piece of ginger, and you need few condiments, soy sauce (preferably soy sauce, which is easy to color), salt and cola. 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 the chicken wings and soy sauce into the rice cooker, turn the switch to the "cooking" position, pour coke until the chicken wings almost overflow, and add ginger slices. Note that ginger is essential, otherwise the earthy smell of chicken will not go away.

Well, you can do this: just sit and read novels, listen to music and flip through them from time to time. When the coke is dry, try it. You can add salt or a small amount of coke to continue cooking for a while according to your personal taste, but the time should not be too long, and the chicken will become soft, sweet and tender. When cooking, you can pay attention to switching the "cooking" and "heat preservation" switches and adjust the scale yourself.

Well, you can enjoy it. Don't forget to wash the pot after eating!

Crucian carp in milk soup

The main raw material is live crucian carp, about half a catty. Let the fish seller remove scales, viscera and gills. When you come back, wash both sides with water and pick up the oblique knife for later use. You also need onions, ginger and parsley. Seasonings include chicken essence, sesame oil, salt, milk, vinegar and so on. Add half a pot of water to the pot, bring it to a boil, and then take out the crucian carp in the water.

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.

Salt, add chicken essence, chop coriander and sprinkle on it.

Crucian carp soup is a tonic, but don't worry when eating fish, let the fishbone choke your throat.

Kiisseli

I'm used to eating big fish and big meat, adjust it:)

Ingredients: two apples, crumpled and cheap yellow apples, very delicious.

An orange

A pineapple

A pear

Rock sugar is about 70g.

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. Guaranteed to be better than canned food.

Salted pigeon

Ingredients: two young pigeons, Haitian, ginger slices, onion slices, oil.

Exercise:

1. Pigeons are bought, washed and dried.

2. Evenly coat the salted chicken powder on the squab, and marinate for more than 1 hour to taste;

3. Put a little oil on the rice cooker, put the ginger slices and onion segments into the pickled pigeon's stomach, then put them into the rice cooker and press the switch to help the pigeon change its posture halfway. When the switch jumps, pigeons can eat.

Although the color of the pigeons made in this way is not as good as that sold, they taste good. The pig ate half at a time, plus the livers of two pigeons.

The salted chicken is cooked in the same way, but the salted chicken powder will be packed in 1/2 packs. If you like the smell of pigeon skin, press the switch of the rice cooker again.

A cake made of rice cookers.

Ingredients: 60 grams of flour (everyone says to use low-gluten flour, I use ordinary ancient ship flour), 90 grams of sugar (a spoonful of household spoon is about 10 gram), three eggs, 30 grams of salad oil, 30 grams of milk, a little baking powder, and eagle chocolate condensed milk (for decoration).

Practice: 1. Separate egg yolk from egg white. The container for sending protein must be clean and oil-free.

2. Add 30 grams of sugar to the egg yolk and mix well into goose yellow, then add milk, salad oil and baking powder and mix well; Add flour twice and mix well to form a thick paste for later use.

3. Next, some efforts will be needed to send away protein's pull. Add a little salt first, and when there are big bubbles, add 30 grams of sugar. Fight and fight, my arm is so sore. . . Pull for ten minutes, add the remaining sugar, and beat. . . I finally

Although the egg white was sent away, it didn't reach the point of inserting a chopstick, but the egg white hung on the container and flowed slowly. White and soft, can only be described as clouds.

4. Pour the beaten protein into the egg yolk paste and stir well.

5. Preheat the rice cooker slightly and apply a little salad oil to prevent the cooker from sticking; Pour in the cake paste, weigh out the pan and butt joint several times, which can reduce bubbles and make the molding more delicate.

Ok, press the cooking button, and it will jump up and keep warm in less than ten minutes. Don't let it keep warm for another half an hour. . .

7. Get out of the pot! What a sense of accomplishment

Steamed double eggs

Ingredients: 2 fresh eggs, cooked salted duck eggs 1 egg, salt, sesame oil, chicken essence, Jiang Mo, diced mustard tuber and chopped green onion. Practice: 1. Beat fresh eggs into a bowl and beat them evenly with chopsticks for later use; 2. Shell the cooked salted duck eggs, cut them into pieces with a knife and break them as much as possible. Put it in a bowl with egg liquid, add proper amount of salt, Jiang Mo and chicken essence, and stir well. Finally, add warm water (rush in directly without stirring); 3. The rice cooker is cooking, with a steamer above and cooking below. The rice is ready and the eggs are steamed; 4. Take out and pour in a little sesame oil, diced mustard tuber and chopped green onion.

Fried beef with white radish.

Radish beef shredded: beef must be fried and cut!

After cooking, pour the white radish into it. Stuffy ~ stuffy for three to five minutes.

Then take out shredded radish and soup. Drain the remaining water. Heat it and let the water in it evaporate.

Then come on. In about a minute, the rice cooker trips. Of course, the oil temperature will not be very high, but cooking is enough.

Pour in ginger, pepper, garlic and other seasonings. Stir fry a few times.

Add shredded beef and stir fry-it may be slower than gas frying, but it's not much slower. Finally, after the color of shredded beef changes, pour the shredded white radish and radish soup together.