How to use Jiuyang Zisha rice cooker?
1, read the instructions first. There are precautions in the instructions to teach you how to use Jiuyang Zisha rice cooker. For example, the liner needs to be completely cooled before it can be washed with cold water, otherwise it will cause the liner to crack.
2. Jiuyang Zisha rice cooker cooks soup for more than 4 hours and cooks porridge for 3 hours. Materials can be put one by one as needed, but be careful. Don't suddenly add a lot of cold food to the hot purple clay pot to prevent the liner from cracking.
3. Jiuyang Zisha rice cooker is divided into high-temperature gear and automatic gear. If you want to hurry, you can turn it to high temperature. If it's not urgent, you can adjust the automatic gear. If you need heat preservation after cooking, you can adjust the heat preservation file.
4. When the inner container of Jiuyang Zisha rice cooker is put into the bottom of the pot, the water outside the inner container should be dried first.
5. When not in use, clean the gasket and keep it dry.
6. Put the Jiuyang Zisha rice cooker in a dry place and keep the bottom of the outer pot clean.
Jiuyang red porcelain rice cooker recipe daquan
1, stewed Sydney with lily
Ingredients: 2 Sydney, 2 Lily and 3 Rock Sugar.
Practice: After the rock sugar is boiled, simmer it with slow fire, soak the lily in clear water for half an hour, put it in boiling water for three minutes, and then drain it. Cut off the heart of Sydney, and put Sydney, lily and crystal sugar water into a stew pot for about 3 hours.
2. Braised carp with sour plum
Ingredients: carp 1 piece, 5 sour plums, kimchi 1 bag, 4 ribs.
Practice: Cut the carp into pieces, fry them in oil pan until golden brown, cook them with ginger, onion and wine for five minutes, and cook the ribs for five minutes. Carp, ribs, sour plums and pickles are put into a stew pot together, and the cooked grains are added and stewed for about four hours.
3. Stewed black-bone chicken with Beiqi and Danggui
Materials: Beiqi 1 half, Angelica sinensis 2/half, Black-bone chicken 1 piece, ginger 1 piece.
Practice: Wash the chicken after cutting, blanch it in boiling water for five minutes, and then wash it. Put Beiqi, Angelica sinensis, black-bone chicken and ginger in a stew pot, stew for about five hours, and then add seasoning.
4. Stewed pigeon with Dangshen and Beiqi
Ingredients: a pigeon, half a catty of Astragalus membranaceus, half a catty of Dang, half a spoonful of wine, half a catty of yam, two ounces of pork and one slice of ginger.
Practice: Pigeons and pork are boiled in boiling water for five minutes, and then washed. Put yam, astragalus root, codonopsis pilosula, ginger and wine into a stew pot, add boiling water, stew for about five hours, and then add seasoning.