Composition:

Quick-frozen jiaozi 1 box of edible oil.

Steps:

1. Dry the inner container of the rice cooker, drain the oil and cover the bottom of the pot. Don't put too little, because the inner container of the rice cooker is high in the middle and short in the periphery. If it is too little, the oil will not be stored in the middle and will stick to the pot.

2. Put the oiled liner back into the rice cooker for heating (half a minute).

3. After half a minute, open the pot cover and discharge the jiaozi at the bottom of the pot;

4. Then, cover the lid and press the cooking button;

5. 1 minute later, I heard a crack. At this time, open the pot cover and put in water that can submerge 1/3 of jiaozi;

6. Then cover the lid and press the cooking button again. After about five minutes, the rice cooker will automatically jump to keep warm. Don't open the lid at this time, wait for two or three minutes before opening it.

02. Preserved egg lean porridge

Composition:

Rice 180g lean meat powder 50g preserved egg 3 ginger 2 slices oil 2 tablespoons leek chicken essence salt.

Steps:

1. Wash the rice and add a little water until the rice is just submerged; Add a little salt and 2 tablespoons of oil, and soak for more than 1 hour in advance.

2. Shred ginger; Dice preserved eggs; Chop shallots; Marinate the minced meat with salt and starch for a while.

3. Add water, shredded ginger, lean meat and preserved eggs to the soaked rice, and the "porridge cooking" mode of the rice cooker is 1 hour.

4. After1hour, choose whether to add salt and chicken essence according to taste; Sprinkle with chopped chives and serve.

03. Egg and onion cake

Composition:

Egg 1 flour 1 spoon of warm water 15ml of onion, proper amount of white sesame 1 spoon of salt and vegetable oil.

Steps:

1. Beat the eggs first, add flour and water, stir well, the batter is thin, and the shallots are cut into small pieces.

2. Pour a quarter spoon of vegetable oil into the rice cooker and shake the inner container to disperse the oil.

3. Plug in the power supply. At this time, the rice cooker is in the key of heat preservation. Pour in the batter and sprinkle with chopped green onion and sesame seeds.

4. Cover the lid and press the "Cook" button.

As soon as it jumped up, the liner was taken out with a cloth, and the cake naturally slipped onto the plate. Don't forget to unplug the power, it will taste better if dipped in bean paste.

04. rice cooker apple cake

Composition:

Apple 2 butter 70g sugar 70g ordinary flour 70g baking powder 3g salt 2 eggs.

Steps:

1. Peel the apple, cut it into 8 pieces, put it in a pot and fry it for 5 minutes on medium heat.

2. Add 3 tablespoons of sugar and stir-fry until the sugar is completely melted.

Brush the rice cooker with a layer of oil, pour in the fried apples, and stir the apples to cover the bottom of the pot evenly.

4. After ordinary flour, sugar, baking powder, salt, butter and eggs are stirred into batter, pour into the rice cooker, cover the lid, press the cooking button, simmer for 20 minutes on low heat, and cool.