Ingredients: a small bowl of rice, 1 preserved eggs, 2 ounces of lean pork, and accessories: 1. A spoonful of salt, 2. 500 ml of water. 3. a spoonful of starch. 4.3 ml of delicious soy sauce and 3 ml of cooking wine.

Exercise:

1: Wash the rice, spread it in a rice cooker, add about 5cm of water without rice, cover it, and select the "porridge/soup" file 10 minute. Use this 10 minute to cut preserved eggs into small pieces with small thread, cut pork into filaments, grab them evenly with starch, cooking wine and delicious food, and marinate them.

After 2: 10 minutes, add preserved eggs and stir.

3: Wait another 10 minute, add the marinated shredded pork and salt, and stir well.

4: Then wait for the light of the rice cooker to jump to "heat preservation".

Mushroom chicken rice: Ingredients: half bowl of rice, 3/4 bowl of water, 3 chicken wings, 2 mushrooms, Jiang Mo. Seasoning: chicken: sugar 1/2 tablespoons, oil 1 2 tablespoons, salt 1/2 tablespoons, soy sauce 1/2 tablespoons, cooking wine, a little pepper, sugar 1/3 tablespoons and oil/kloc-0.

Practice: 1, wash rice, put the rice cooker, add water, hit the rice stall and start cooking.

2. Wash the chicken wings and cut them into pieces (small pieces are easy to taste and cook). Add seasonings and marinate them for later use.

3. Cut the mushrooms into thick strips, mix in seasonings, and set aside for pickling; Wash ginger and cut into filaments.

4. When the rice is cooked until the water begins to dry up and the rice is full of eyes, spread chicken pieces, mushrooms and shredded ginger on the rice, continue to cook until the rice is cooked, and then continue to stew for 5 minutes.

5. Finally, it can be served with Lee Kum Kee steamed fish soy sauce.

Beef and egg rice: Ingredients: some beef, 65438+ 0 or 2 eggs, 3 onions, half carrots, some Chinese cabbage or vegetables.

Ingredients: oil/salt/monosodium glutamate/black pepper/soy sauce

Practice: first add water to rice, put it in an electric cooker, press the button to cook, shred beef/carrots/vegetables when cooking, and open the eggs and stir them evenly for later use;

Open the rice cooker and see that the rice is almost dry. Put everything in, stir it with Fan Fan, cover it, and wait for the rice to automatically jump to the heat preservation.

Now open the lid, add soy sauce/salt/oil/juice mixed with a little water, stir it, cover it, and press the button to continue cooking; You can add an egg if you like eggs here. )

Steamed crucian carp with fermented soybean: materials: crucian carp, fermented soybean, salt, soy sauce, vinegar, cooking wine, ginger, onion, lard and sesame oil.

Step: 1. Wash onion and shred ginger for later use. 2. Wash the fresh crucian carp, gut it and remove the black film on the inner wall. Make several cuts in the fish with a knife to facilitate tasting. 3. Put a layer of salt on the inside and outside of the fish. The total amount of salt is compared with that when cooking fish on weekdays. 3. Add shredded ginger, put douchi, soy sauce, vinegar, cooking wine and lard into a small bowl, mix well, and pour it on the fish for pickling 15 minutes. 4. Chop the shallots, put a ball in the belly of the fish and put a ball on the fish. When the fish is almost salted, start to wash rice. Well, this fish is steamed in a rice cooker. Press the steamed rice stall and cover it. 6. The rice cooker jumps to the heat preservation file, stuffy for about five minutes, fished out the fish, and watered the fish again with the juice of the steamed fish. 7. Sprinkle with sesame oil and chopped green onion.

Steamed bitter gourd: materials: bitter gourd 1, minced pork 1, mushrooms 1, salt, raw flour.

Practice: 1, wash bitter gourd, cut into inches, dig out the pulp with a spoon, and scald it slightly with boiling water; Wash the mushrooms and soak them in the hair cut. 2. Add a little salt and 2 tablespoons of raw powder to minced pork and mushrooms and mix well, then brew into bitter gourd segments. 3. After the water is boiled, put it into the pot and steam for 20 minutes.

Coke chicken wings made by rice cookers: ingredients: chicken wings (raw chicken) 1 kg, ginger (preferably a large piece), half a bottle of soy sauce (preferably soy sauce), and one bottle of cola.

Practice: 1 Wash the chicken wings first, marinate them with soy sauce, sprinkle with ginger paste, 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.

2. Pour the chicken wings and soy sauce into the rice cooker, turn the switch to the "cooking" position, pour the cola and slice the 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 to cook for a while, but the time should not be too long, subject to the chicken becoming soft, sweet and tender.

Steamed pork ribs with potatoes:

Ingredients: 500g of ribs, potatoes or cowpeas, appropriate amount of rice flour, one spoonful of douban, 5g of soy sauce, one each of sugar, salt and oil.

Practice: wash the ribs and cut them into 4.5 cm sections, cut the potatoes into small pieces, and cut the parsley into small pieces for later use; 2. Mix the ribs with salt, watercress, monosodium glutamate, soy sauce, spiced powder, pepper, sesame, cooking wine, fresh soup, sugar and other materials, let stand for 10 minute, and mix in rice flour and oil; 3. Take a pot, add potatoes, then spread the mixed ribs, steam in a steamer for 1 hour, and sprinkle with coriander.

Chicken wings of rice cooker: I bought 2 yuan of onion to spread on the bottom of rice cooker. One is to prevent sticking to the bottom of the pot, and the other is to show the taste of onions. Marinate chicken wings with chicken powder in salt sauce, soy sauce, soy sauce and oyster sauce for half an hour, and then lay them flat on onions. The yellow light will light up when the small key jumps.

Bobo chicken

Material: chicken nuggets; Seasoning a: soy sauce, rice wine and chicken powder; Ingredients B: ginger (chopped), garlic (mashed) and green pepper (cut into pieces); Ingredients C: onion (cut into sections) and coriander (cut into sections); Olive oil.

Method:

1, soak chicken nuggets with seasoning a first.

2. Press the cooking button of the rice cooker. When the pot is hot, add olive oil, stir-fry material B (ginger, garlic, green pepper), and use chopsticks to assist.

3. Add the chicken pieces, stir well and cover. After ten minutes, open the lid, turn the chicken pieces over and cover them for ten minutes.

4. Add sugar and cook for another 5 minutes to thicken the juice. Put the ingredient C (onion, coriander) into the pot, and turn off the power of the rice cooker.

Chongqing chicken:

Ingredients: chicken, onion, green pepper, celery and Chongqing chicken pot are all bought in the supermarket.

Practice: 1. Cut the chicken into pieces and the vegetables into pieces. 2. Marinate chicken with sauce 15 minutes. 2. Add garlic and start frying. 3. Add vegetables and stir fry. 4. Add the marinated chicken pieces. 5. Add seasoning bag, cover and stew.

Stewed trotters in sauce: raw materials: one trotter, appropriate amount of ginger and onion, two spoonfuls of sweet noodle sauce, one spoonful of sugar, and appropriate amount of cooking wine.

Practice: 1, chop pig's trotters, blanch in boiling water, slice ginger and cut onions. 2. Put it into an electric rice cooker, add sweet noodle sauce, cooking wine, sugar and water and heat and simmer. 3. If the soup is dry, add water until the trotters are crisp. No need to add salt. Stewed trotters with rice cooker

Braised trotters:

Ingredients: trotters 500g, crystal sugar 10, soy sauce 10g, water overflows trotters.

Practice: 1. Chop the trotters and blanch them.

2. Pour oil in a hot pot, add rock sugar, trotters, water and soy sauce. Yes, just add it all at once!

It will be cooked in an hour.

Spicy pig's trotters: chop a pig's trotters, wash them with boiling water, pour some oil in the rice cooker, and fry them until they are slightly yellow on both sides.

One: Stir-fry pig's trotters, then put Pixian bean paste, garlic cloves, shredded ginger and dried peppers into the pot and saute.

Two: Then pour in cooking wine, a little vinegar and star anise oyster sauce.

Three: Add enough hot water (no trotters), cover the pot and simmer slowly.

Step 4: When the soup is almost dry, put the prepared green garlic into it, turn it over a few times and serve.

Seven: Finally, you can sprinkle some chopped parsley according to your preference.

Pig's trotters and peanut soup: raw materials: 2 pig's hands, 3 pieces of ginger, 1 onion, and a little peanut and sesame.

Practice: 1, wash the pig's hands, chop them into small pieces, put them in the rice cooker, add water until the pig's hands are covered, and cook them in the rice cooker for 2 hours. At this time, prepare three slices of ginger, one onion and a little peanut sesame, remove the floating powder from the soup, add three slices of ginger, one onion and a little peanut sesame and cook for one hour. Don't worry about the water coming out, just add some salt when you eat.

Braised ribs: raw materials: ribs, ginger, garlic.

Seasoning: water, cooking wine, rock sugar, soy sauce, soy sauce, salt, star anise and dried pepper.

Practice: 1, ribs are overheated, and blood foam is removed for use; 2. Put the ribs in the rice cooker, add the ginger and garlic, and then add all the seasonings; 3, press the cooking button, after being boiled, switch to the porridge button. It will be done in an hour and a half.

Ok, jump into the heat preservation, sprinkle onion and black pepper on the surface, cover it, and let it sit for 5- 10 minutes.

Rice cookers make cakes.

Ingredients: 4 eggs (yolk and egg white are separated), 4 tablespoons of sugar, 3 tablespoons of raw flour, 6 tablespoons of milk, seasoning: salt and oil, and auxiliary equipment: 1 ordinary white porcelain spoon and 3 chopsticks.

Exercise:

1, beat the egg white with three chopsticks, and it won't take long to foam (you can add a little salt to highlight the sweetness). Put a spoonful of sugar and beat it all the time, then add another spoonful of sugar until it is a little thick, and then continue beating ... It will turn into cream after about 15 minutes, and the chopsticks will not fall off. This process is more critical, and a little pain can't stop.

Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk and stir well.

3 Pour in half of the cream egg white and stir (stir up and down instead of in circles).

4 stir well, pour in the other half of the cream egg white and stir fry up and down.

5 Press the cooking button, preheat the rice cooker 1 min, and take it out. The pot is a little hot. Pour in a little oil and spread it evenly in the pot to prevent it from sticking to the pot.

6 pour in the stirred things, then squat a few times and shake out the bubbles.

7 Press the cooking key, and it will automatically jump to the heat preservation file after 2 minutes. At this time, cover the vent with a towel for 20 minutes, then press the cooking button, and it will be ok after 20 minutes.