The biggest feature of rice cookers is to cook rice and porridge, nothing else, because at that time, rice cookers had few functions and could only do these. Nowadays, rice cookers have so many functions that you can do whatever you want. I cook soup, cake, bread and all kinds of dishes. I like cooking with rice cookers. As a gourmet, I not only want many friends to cook many dishes with wok, but also want them to cook many dishes with rice cookers. That's what I always do. I cooked many recipes with rice cookers, not only all kinds of meat, but also many chickens, fish, ducks and so on. There are many ways to do it. Little friends can go and have a look.
Share some rice cooker recipes today.
The first "sweet potato rice cooker"
Practice: the size of the sweet potato is the same, so it is delicious. Sweet potatoes with red hearts and skins are the best. Don't bring a drop of water to the rice cooker. Put the sweet potato into the inner pot of the rice cooker, not more than 2/3 of the inner pot. The amount of sweet potato should not be too much. Put the lid on, turn on the power and press the cooking button. If it is a multifunctional rice cooker, you can choose the brown rice function, so that sweet potatoes can be cooked quickly. Press the cooking button again in the heat preservation state, so don't be afraid of sweet potato paste. The cooked sweet potato will flow out a lot of sugar juice, and the sugar will be more and more delicious. The sweetness of sweet potato will fill the whole room as soon as the lid is opened! It's that simple. Sweet potato oil, especially sweet and delicious, saves time, and is much more delicious than roasted sweet potatoes and steamed sweet potatoes.
The second rice cooker braised chicken with kelp
Practice: Clean the chicken, wash it and cut it into pieces. I bought fresh kelp and washed it more. Blanch in a pot until green kelp water appears, pick it up, wash it and cut it into pieces. Add the chicken to the rice cooker quickly, add water (you can blanch it in advance or not), and it is best to cook it in cold water, so that the chicken is tender, smooth and delicious. Just add it. When the rice cooker starts to work, wait until the heat and fragrance come out (it can be turned on in about 10 minutes, but don't wait until it boils, because it is especially easy to skim off the blood foam when it is not turned on, that is, it is in a half-open state), open the lid and skim off the floating foam with a dew spoon, and be sure to skim it several times, so that the chicken soup is fragrant. Add a few slices of ginger and kelp, then cover and simmer the soup slowly until the time is up.
The third "rice cooker cake"
Practice: 1. Mix flour and yeast into smooth dough, cover and ferment for more than 2 hours, and it will be twice as big. Knead the dough and roll it into a big round piece. Brush a layer of vegetable oil, sprinkle with salt and fragrant beans, slowly roll it into a strip from one side, then roll it into a snail shape and flatten it slightly. Finally, roll it up. Press the cooking key to start the operation of the pot cover. When the cooking key function is finished, jump to the heat preservation gear, open the pot cover, turn over, press the cooking key again, and wait until the cooking key is finished, then enter the heat preservation state and take out the pot.
Cocoa tips
1, rice cookers can make different recipes for different functions, and each function will make different recipes.
2. It is best to choose a multifunctional rice cooker. The rice cooker reserved now is better. You can make an appointment in advance to compare breakfast porridge.