Ingredients: 3 saury, 3 limes, 20g corn, 3g chopped black pepper, 20g cumin powder, 2g salt, 15g ginger wine.

Practice: Wash saury, absorb water, put a flower knife on the back, and marinate with salt and ginger wine 15 minutes. Turn the temperature of the multifunctional pot to low, pour in the oil, add the saury, fry until both sides are golden, then sprinkle with pepper and cumin powder. Dish and drip lime juice. Cooking with light cooking oil, too heavy oil flavor may mask the umami taste of fish.

2. Sichuan hot spicy dip

Materials: the main ingredients can be selected according to personal preference (such as fish tofu, sausage, broccoli, etc. ), 6 cloves of garlic, 4 slices of ginger, 2 slices of star anise, 4 slices of fragrant leaves, 5g of pepper, 2 slices of tsaoko, 2g of dried tangerine peel, 5g of cinnamon, 2g of cardamom, 20g of cooking wine, 20g of soy sauce, 5g of sugar, 5g of salt and 20g of soy sauce.

Practice: preheat the multifunctional pot at low speed, pour in oil, add spices and stir-fry until fragrant, then add water and seasonings and cook for 15 minutes. Turn off the fire, remove the soup residue, stir well, and cook into chili pepper soup. String the main ingredients with bamboo sticks and string the vegetables into pieces. Adjust the temperature of the multifunctional pot to a medium range, boil the water, add vegetables and meat, and cook. Soak all the processed ingredients in the spice soup. The spicy degree of soup can be adjusted according to personal taste.

3, fresh shrimp avocado method package

Ingredients: 1 French stick, half avocado (ripe), 6 small tomatoes, 4 shrimps, 1 mango, 1 slice of cheese, 20g salad dressing, and appropriate amount of butter.

Practice: set the temperature of the multifunctional pot to low level, spread the butter evenly on the surface of the bread and fry until golden brown. Cut avocado, tomato, shrimp, mango and cheese into small pieces, add salad dressing and stir well. Put the stirred salad on the fried bread. Try to use French bread because it has the best taste and taste.

4. Crispy cheese chicken chops

Ingredients: 2 pieces of chicken breast, egg 1 piece, 50g of raw flour, mozzarella cheese, Parmesan cheese, cheddar cheese (appropriate amount each), 5g of cooking wine, 0.5g of salt, 5g of soy sauce, 3g of oyster sauce, 2g of sugar, 2g of black pepper and 0g of raw flour 15g.

Practice: Cut the chicken breast with a knife (don't cut it completely). After the chicken breast is separated from both sides, the average thickness of each side is about 25px. Gently pat the chicken breast with the back of the knife and marinate it with marinated seasoning 1 hour. Set the multifunctional pot in the middle, put the cheese into the marinated chicken breast, seal it with egg liquid, and then wrap it with raw flour and egg liquid.

After the oil in the pot is heated until it bubbles, add the chicken chops, fry until the surface is golden, take them out and let them cool, then adjust the multifunctional pot to a high-grade position and fry them again. Fry the chicken chops for the first time, and then fry them for the second time when the oil temperature rises, so that the skin of the chicken chops will be brittle and the excess oil will be fried.

5, ancient salt roast chicken

Ingredients: 1 whole chicken, 2000g coarse salt, 2 shallots, 4 slices of ginger, 3 pieces of oiled paper, 1 salted chicken powder, 2g spiced powder and 5g salt.

Practice: After the whole chicken is washed and drained, evenly spread salt on the chicken body and inner cavity, then spread spiced powder and salted chicken powder, put onion and ginger into the inner cavity, and marinate for 15 minutes. Adjust the multifunctional pan to the middle position, add coarse salt and stir fry. Brush the marinated chicken with a thin layer of oil, wrap it in oil paper, put it in the fried coarse salt, cover it and cook for about an hour and a half. Brushing oil is to prevent oily paper from being stained with chicken skin and affecting the finished product.