Basic structure and performance characteristics of multifunctional rice cooker in stupid kitchen;
1, aluminum alloy die-casting pot body, reliable quality, no deformation of pot body, smokeless use.
2. The strengthened non-fragile glass cover is convenient for observation (except metal cover).
3, high temperature resistance is not hot.
4, high-quality alloy pot body, after special surface treatment, is conducive to hygiene, easy to clean. The heating pipe is made of high-quality materials, with reliable heat preservation performance and long service life.
5. The thermostat has 6-step adjustment, and the temperature can be selected by itself.
Stupid kitchen multifunctional rice cooker recipes:
Hot nest chicken
Ingredients: Half a rooster, many Jiang Mo, green pepper, red bean paste, a little balsamic vinegar, a little sugar, a little soy sauce, chicken essence, 2 celery, and bean flour.
Exercise:
1. Wash the chicken, blanch it with boiling water, remove it from a new pot of water, put it in, add cooking wine and ginger slices, cook the chicken until it is 70% cooked, remove it, let it cool, and cut it into small pieces.
2. Put Jiang Mo, pepper, watercress and soy sauce into a hot oil pan, stir-fry the chicken pieces together for a while, add water to the braised chicken pieces, and add sugar, vinegar, chicken essence and celery when the soup is small.
Finally thicken the pot.
A pot
Ingredients: onion, ginger, garlic, aniseed, salt, 1 tsp of sugar, Shanxi mature vinegar, whole seasoning, golden needle, pork belly, oil cabbage, tomato, bean skin and twist (crispy and salty twist).
working methods
1, sliced pork belly for later use.
2. Make an oil pan on the fire and put a spoonful of sugar in the oil.
3. When the sugar is black and red, add aniseed to taste.
4. Add pork belly and stir-fry to get oil, then add a little vinegar, add onion, ginger and garlic and stir-fry to get fragrance.
5. Stir-fry the whole seasoning, then put the lily, lettuce, tomato, bean skin and twist into the pot in turn, and simmer for five minutes.
6. Add salt to the pot.
Vegetable stew pot
Ingredients: pumpkin, white radish, carrot, mushroom, rape, green beans, thick sticks and ginger.
working methods
1, cut vegetables into small pieces and stir-fry carrot pieces with oil.
2. Put the fried carrots and other materials into the casserole.
Step 3 add water.
4. After boiling, simmer for half an hour.
Finally, add a little salt before cooking.
Shen chuanguo
Ingredients: melon seeds 600g, white radish 1/2, dried kelp buds 1 slice, fried bean curd skin 1 slice, dried kelp in soup base 1 slice (about 10cm long), a little wine, a little light soy sauce and a little salt.
working methods
1, peeled and diced white radish. Dry kelp buds are soaked in water until soft, and then cut into appropriate lengths. Cut the fried tofu skin into strips with the width of 1 cm, and then wash the oil with hot water. Sea melon seeds spit sand and wash.
2. Rinse dried kelp slightly and put it in a casserole, add 4 cups of water to boil, first add white radish and cook for a while, then add melon seeds into the sea, and add wine, soy sauce and salt to taste.
3. Finally, add kelp buds and fried bean curd skin, and cook to serve.
Dipping sauce
Deep Sichuan pot is rich in seafood, and generally no dipping sauce is needed.
suggestion
Kamikawa pot is a popular hot pot in Tokyo. Its ingredients are mainly seafood. Another protagonist, white radish, absorbed the delicious soup, and its taste and taste were quite attractive.
Send pot
Recipe introduction
The word "send" in the story of sending a pot means cooking together. The delivery pot is a mixed hot pot of meat, seafood, vegetables and mushrooms. Rich materials will release sweetness and make people eat more with relish, so it is also called "Happy Pot" in Kansai. However, special attention should be paid to preparing the materials in advance to avoid the soup base from becoming turbid. Seafood materials should be scalded first, and the ingredients in the hot pot should be eaten immediately after scalding to avoid overcooking, and the scum on the noodle soup should be constantly removed when eating.
Ingredients: Kunbu Chaiyu stock 10 cup, pork belly slices 100g, 2 onions, 4 pieces of cod meat, sole fish 1 piece, several pieces of chicken, cuttlefish 1 piece, and clam100.
working methods
1. After the cod and snapper are thawed, cover them with a wet towel, pour in hot water, and then soak them in ice water for a while.
2, grass shrimp cut off the beard, cut open the back to cut off the tendons. The flower branches are eviscerated, cut into pieces, and then thin knife lines are drawn to facilitate the taste. Both of them were slightly scalded by boiling water.
3, spit sand, wash.
4. Cut the vegetables into appropriate sizes.
5. Stuff the rice cake into the oily tofu skin.
6, the broth is boiled, and the materials are added one after another, and the pot can be served.
The use method of the multifunctional rice cooker in the fool kitchen is as follows:
1. Please read all the information carefully before using the rice cooker for the first time.
2. Fool-style multifunctional kitchen rice cooker, three-plug structure, all sockets should be reliably grounded.
3. The power supply voltage used is consistent with the voltage indicated on the product label.
4. When in use, connect the thermostat to the pot body, and then turn on the power supply. After use, first set the thermostat in the "off" position, and then unplug the power plug; Only electrical accessories provided by our company can be used to avoid accidents.
5. Avoid wire contact with high-temperature objects, and put the pan on a safe horizontal surface to avoid collision and scald.
6. When there is hot soup or hot oil, please move it carefully.
7. When there is hot oil, someone needs to take care of it; Please don't close the lid when frying.
8. Before cleaning, put the thermostat in a dry place and let it cool naturally. To avoid electric shock, do not immerse the thermostat in liquid or water, and do not insert the power plug into liquid or water.