1, coke chicken wings

Ingredients: chicken wings, peppers, dried red peppers, onions, ginger and a can of Coca-Cola.

Methods: Wash the chicken wings 1, cut each chicken wing several times, add a little soy sauce, salt and shredded ginger and marinate for 20-40 minutes.

2 put oil in the pot, heat it to 60%, add pepper and stir-fry to taste. Add chicken wings and fry until golden on both sides.

Pour in cola to cover the chicken wings.

4 when the cooking stall cola is opened, change the heat preservation stall and season with dried pepper and salt.

Watch the fire from time to time, and the coke juice will thicken and it will be over. Sprinkle chopped green onion to make the food look better.

Note: 1 Pepper should not be put at the beginning, it is easy to paste and not delicious. Coke is usually 8- 10 chicken wings with a can of coke.

Don't put too much soy sauce. If there is no coke, you can also take sugar instead.

2, secret garlic ribs

Choose small ribs, that is, the ones with thinner bones are the best. Be careful not to buy big bones, and get up early in the morning when you buy ribs, otherwise the rest will not be very good.

1, ribs need about a catty, so you can make a pot.

We also need some fresh mushrooms, about 50 cents. We also need a slice of ginger and some garlic.

Condiments: salt, monosodium glutamate, chicken essence, cinnamon, star anise, etc.

Method] When buying ribs, you can ask the seller to chop them into small pieces of 5-6cm and wash them when you come back. Mash garlic, marinate ribs with mashed juice (garlic powder can also be used, sprinkle with soy sauce, monosodium glutamate and Jiang Mo, and mix well. Marinate it for one and a half to two hours as before, and then pick it up in the rice cooker. Don't pour soy sauce together. Add some water. There are all kinds of flavors in it, with good effect and convenience). Divide the mushrooms into four parts and put them in the pot. Then start stewing. Pay attention from time to time. If the water is dry, add water until the ribs are exposed, that is, the meat shrinks, the bones protrude, and the flesh and blood feel separated. Taste the mushrooms, add some salt and chicken essence, and you can cook.

Pay attention to garlic powder (pay attention to whether there is caking when buying, but the garlic powder always has no smell of garlic juice).

Step 3 fry the bag

Method 1. Melt half a slice of yeast with 100 ml of 37-45 degree water, pour in proper amount of flour, make dough with moderate hardness, and ferment for about 2 hours. At this time, you can prepare stuffing, meat stuffing and vegetarian stuffing.

Meat stuffing: 250g minced meat, a chopped zucchini (carrots, celery, beans, etc. , or mixed with various vegetables), a little shrimp skin, olive oil 15ml, chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper powder and sesame oil. If the water content of vegetables is not high, add some water and mix well.

Vegetarian stuffing: stir 4 eggs evenly, fry until cooked, break up, a chopped zucchini (carrot, celery, beans, etc. Or mixed with various vegetables), a little shrimp skin, 15 ml olive oil (there is no need to put it separately here if there is too much oil in scrambled eggs), chopped green onion, Jiang Mo, salt, monosodium glutamate and pepper powder.

2. Divide the dough into six equal parts, roll it into skin, wrap it with stuffing, wake it for 15 minutes, put it in the pot at regular intervals, and pour in about125ml of hot water, just like "cooking" steamed bread.

4, rice cooker cake

Ingredients: 60 grams of flour (everyone says to use low-gluten flour, I use ordinary ancient ship flour), 90 grams of sugar (a spoonful of household spoon is about 10 gram), three eggs, 30 grams of salad oil, 30 grams of milk, a little baking powder, and eagle chocolate condensed milk (for decoration).

Practice: 1. Separate egg yolk from egg white. The container for sending protein must be clean and oil-free.

2. Add 30 grams of sugar to the egg yolk and mix well into goose yellow, then add milk, salad oil and baking powder and mix well; Add flour twice and mix well to form a thick paste for later use.

3. Next, it takes some effort to send protein. Add a little salt first. When there are big bubbles, add 30 grams of sugar and make a dozen. . . Pull for ten minutes, add the remaining sugar, and beat. . . Although you can't reach it with a chopstick, protein hangs on the container, and the flow is very slow. White and soft, can only be described as clouds.

4. Pour the beaten protein into the egg yolk paste and stir well.

5. Preheat the rice cooker slightly and apply a little salad oil to prevent the cooker from sticking; Pour in the cake paste, weigh out the pan and butt joint several times, which can reduce bubbles and make the molding more delicate.

Ok, press the cooking button, and it will jump up and keep warm in less than ten minutes. Don't let it keep warm for another half an hour. . .

7. Get out of the pot! What a sense of accomplishment The cake may be made like this.

Note: If you are a little coquettish, you can draw chocolate condensed milk on the cake without raisins, and draw whatever you want!

5. Hakka salted chicken legs

(Delicious and delicious, oily but not greasy)

Ingredients: 2 drumsticks, a few slices of ginger and 4 onions.

Ingredients: salt/oil/chicken essence.

Practice: wash the chicken legs first, control the water, and prepare a few slices of ginger.

After the inside and outside of the chicken leg are thoroughly dried, wipe the chicken leg with oil first, then wipe the whole chicken leg evenly with refined salt and chicken essence, and grasp the salt and chicken essence in your hand. Wipe a layer on the whole chicken leg from the inside out and from top to bottom. Set aside! You can put it for more than an hour if you have enough time.

Pour a thin layer of oil into the cleaned rice cooker, add ginger slices, put the pickled chicken legs into the rice cooker, cover it, plug in the electricity, press the switch, wait until the rice cooker trips automatically, open the lid, turn the chicken over with chopsticks, and then press the switch. This time, the rice cooker will trip automatically, and it will be ok.

Prevent onions from entering, and keep it stuffy for 5 minutes.

After the chicken legs are served, pour the oil at the bottom of the pot and the precipitated salt sauce on the chicken. Although the bottom of the rice cooker is a little burnt, it makes the chicken more fragrant.

6. Braised chicken with salt

Ingredients: a chicken.

Seasoning: one tablespoon of oil, one tablespoon of soy sauce, one tablespoon of soy sauce, appropriate amount of salt, a little sugar and a bottle of yellow wine. Scallion, ginger slices.

1) First, open the cage and dry the water;

2) Appropriate amount of salt, as long as the whole body and inner cage of the chicken are evenly stained with salt, two pieces of ginger are stuffed in the inner cage of the chicken, and the seasoning is mixed well.

Marinate the chicken for about 20 minutes;

3) put a piece of chicken oil in the rice cooker, put about two pieces of onion on the chicken oil, put chicken feet in the pot, and pour the remaining seasoning into the pot;

4) Plug in the power supply of the rice cooker, keep the temperature for 10 minute, and the lid can be opened;

5) After it cools, you can tear it or chop it by hand.

Key tips:

1, Chai chicken is more elastic. If you only use half of it, you should choose the side with the sternum to avoid the chicken breast from shrinking when heated and the taste is dry.

2. If you like to eat chicken skin, in order to avoid greasy, you can freeze the chicken before tearing it. If the skin is torn off, let the chicken cool down.

7. Sadie chicken nuggets

Practice: 1. Wash the chicken pieces, put them into the rice cooker, add oil (not too little), satay sauce and a little salt, and mix well.

2. Cover the rice cooker and press the button.

3. Open the lid and stir when you hear the noise.

4. The button will automatically jump up, so you can serve.

It's delicious, sweet and salty, a little spicy, and the chicken nuggets are chewy.

Actually, I personally think this dish is a good snack. Eating with a toothpick while watching TV is cool!

Matters needing attention

1. Don't use too little oil, or it will stick to the bottom of the pot quickly. Of course, don't use too much, so as not to waste. Occasionally, you can see that the amount of oil is soaked in the chicken nuggets, but it will not pass through the chicken nuggets.

2, the button will jump up quickly, I just didn't notice that the button has jumped up, so it's a little sticky and difficult to brush.

It's more convenient for people like me who don't like to blow things up, because it won't spill. But do it first, because you have to make room for cooking, so you can actually take it out before the button jumps (but it's almost ready) and heat it in the microwave when you eat it.

Apple porridge

Ingredients: half an apple, 1 bowl of oatmeal, 1 bag of milk, 1/4 carrots.

Practice: 1, cook carrots and grind them into mud (there is no carrot, but I like carrots very much); Dice the apple.

2. Put oatmeal, milk and carrot paste into the pot, add less water and cook together. After boiling, add diced apples and simmer for a while.

Porridge rice vegetable beef rice

Ingredients: less than two pieces of minced beef 1 (as long as it is less), half of spinach, rice 1 bowl, potatoes 1/3, and onions.

1/3, carrot 1/3, salt.

Practice: 1, beef buys pure lean meat and makes it into very broken powder; Wash spinach and cut into small pieces; Wash and dice potatoes and carrots; Wash and dice onions.

2. Cook potatoes, carrots, spinach and onions in a pot until the potatoes and carrots are cooked.

3. Pour the minced beef and rice into the pot, stir evenly and stew for a while, about 10 minute, then stir while cooking, control the moisture and feel ready to eat.

You can also add a whole egg when stewing rice, so it becomes a nest egg rice.

Or break the eggs, add some salt, stir into egg liquid, mix with minced beef, and stew with rice. Everything is delicious!

If you buy canned broth or mushroom soup from the supermarket, it is better to use soup instead of water when cooking potatoes.

Sweet potato, eggs and milk paste for dessert.

Ingredients: sweet potato 1 piece, egg 1 piece, half a bag of milk.

Practice: 1. Peel the sweet potato and cook it, then grind it into mud.

2. Cook the egg, take out the yolk and grind it into mud.

3. Add milk to the mashed sweet potato and cook it. Stir while cooking. When it thickens, add the egg yolk paste.

Although egg yolk is high in cholesterol, it is very fragrant. It doesn't matter if you eat it.

Steamed pork ribs with minced meat

Ingredients: small row of 3 Liang, half a sweet potato, half a bag of steamed pork rice noodles, onion, salt, rice wine and ginger.

Practice: 1, peeled sweet potato and cut into small pieces (about 1 cm), chopped onion and ginger.

2. Wash the small rows and cut them into small pieces, then add 1 tbsp rice wine and Jiang Mo and mix well, then add steamed pork rice noodles and mix well.

3. Take a big bowl, spread the sweet potato slices flat, and then pile the mixed pie on the sweet potato slices.

4. Pour half a pot of water. After the water boils, put the bowl in and steam for about 30 minutes.

5. Sprinkle chopped green onion after steaming and serve.

Soup, cream and vegetable soup

Ingredients: 1/4 Chinese cabbage, 1 tomato, half onion, half carrot, half potato, half celery and cream.

2 tablespoons salt and pepper

Practice: 1, Chinese cabbage washed and shredded, tomato washed and diced, onion shredded, carrot shredded, potato shredded and celery shredded.

2. Boil a small pot of water, put all the dishes in and cook until soft, about 15 minutes, then add cream, stir well, and sprinkle with salt and pepper. Without cream, cheese slices from the supermarket will do.

Porridge rice, ham and corn porridge

Ingredients: half a can of corn kernels, 2 mushrooms, 2 slices of ham, half a carrot, salt and oil.

Practice: 1. Wash mushrooms, soak them in soft dices, cut ham into pieces, peel carrots and cut them into pieces.

2. Boil a small pot of water, then add rice to cook, then cook, and stir until the porridge thickens, about 15 minutes.

3. Add corn kernels, diced mushrooms, diced ham and diced carrots, cover the pot and cook slowly until the materials are soft, about 20 minutes.

4. Finally, sprinkle with salt and a little oil.

Dessert tofu liqueur

The girl drank a bowl of good soup.

Ingredients: half a box of tofu with inner fat, half a catty of fermented wine, and 2 tablespoons of brown sugar.

Practice: 1, cut tofu with fat inside into small pieces, about 1 cubic centimeter, and small pieces are more delicious.

2. Boil a small half pot of water (like 1 large cup), then add fermented grains, tofu and brown sugar and cook for about 20 minutes.

Stewed grass carp with apple

Apple stew is actually delicious. You can put a few pieces of boiled chicken soup, fish soup and ribs soup, so that the soup tastes sweet and delicious.

Ingredients: 1 big apple (2-3 small apples), 2 grass carp, 1 lean meat, 3 big red dates, yellow wine, ginger and salt.

Practice: 1, peeled and diced apples, soaked in water; When I bought grass carp, I only bought the processed fish belly. I just need to wash it and cut it into pieces here. Cut the lean meat into pieces (cubes); Wash red dates and soak them in clear water; Peel ginger and cut into large pieces.

2. Cure grass carp with yellow wine15min.

3. Cook grass carp, lean meat, red dates and ginger in a pot until the soup turns white, then add apples and cook with a little salt for about 20 minutes.

The lean meat in this soup is generally not eaten directly, it is too old. At home, my mother will cook Sichuan pork again. Without this condition, we can only give full play to the infinite wisdom of our working people.

What I do is: take the lean meat out to dry, tear it into shredded pork, and mix the salad with shredded cucumber and kelp with garlic, vinegar and soy sauce. This cold salad is usually shredded chicken, and shredded pork is also acceptable.

Diced meat soup in winter

Ingredients: 2 ounces of wax gourd, 4 mushrooms, 2 ounces of pork.

Practice: 1, peeled and seeded wax gourd, washed and diced.

2. soak the mushrooms and cut them into dices.

3. Dice the pork, add half a spoonful of raw flour, 1 spoonful of soy sauce and a little salt, mix well and marinate for about 10 minute.

4, half a pot of water, add melon and mushrooms, cook for about 20 minutes, then add diced meat and cook for about 15 minutes.

Finally, add a little salt and chopped green onion, and you're done.

Soup soup, potato tomato beef soup

Ingredients: potato 1, tomato 1(2 small ones), beef jerky 10.

Practice: 1, peeled potatoes and cut into pieces; Wash the tomatoes and cut them into pieces.

2. Fill half a pot of water, add potatoes and cook for about 10 minute, then add tomatoes and beef and cook for about 10 minute. Finally, add a little salt and bring to the pot.

Porridge, rice, laver oatmeal

Ingredients: 2 bowls of cereal, laver 1 bowl (I bought laver wrapped in big round), eggs 1 piece, salt.

Practice: 1. After boiling a small pot of water, add cereal and cook for 3 minutes.

2. Break the laver and put it into the pot to stir.

3. When the eggs are scattered and the water is boiled again, slowly pour in the eggs, stir while pouring, and finally sprinkle a little salt out of the pot. If there are onions, a little chopped green onion will be more beautiful.

Vegetarian mashed potatoes

Ingredients: 3 potatoes, 1 small box of butter (bought in supermarket), 3 spoonfuls of fresh milk, black pepper, salt and mustard.

Practice: 1. Wash the potatoes and cook them in an electric cooker for 30 minutes.

2. Take out the potatoes, peel them, mash them with a rice spoon, add butter, fresh milk, pepper, salt and mustard, and mix them into butter.

This is European mashed potatoes.

Porridge, rice, glutinous rice, oatmeal

Ingredients: half a bowl of glutinous rice, cereal 1 bowl (I like cereal, so I put a lot), and rock sugar.

Practice: 1. After washing the glutinous rice, soak it for half an hour.

2. Put the glutinous rice into the pot and cook for about 20 minutes, add cereal and rock sugar, and cook for 10 minute.

Dessert red jujube pudding

Ingredients: a small bowl of red dates (bagged seedless golden jujube bought in the supermarket), 5 tablespoons of starch (gelatin/fish glue/starch is ok, but starch is the easiest to buy), 2 bags of fresh milk (about half a catty) and 3 ~ 4 tablespoons of honey.

Practice: 1. Cook the red dates in a pot, and filter off the skin with gauze, leaving jujube meat and jujube water.

2. Add starch and honey to jujube water and stir while cooking to prevent caking.

3. Add jujube meat and fresh milk and stir.

4. Pour it into a small cup and let it cool. If you have a refrigerator, you'd better put it in the refrigerator for refrigeration.

Soup soup pumpkin cream soup

Sweet and soft pumpkin, full of fresh cream fragrance ... Yammi ~ ~ ~

Ingredients: pumpkin 1 kg, half a box of cream (bought in supermarket), fresh milk 1 bag, and a little crystal sugar.

Practice: 1. Wash the pumpkin, cut it into small pieces with the size of 1 inch, and steam it for 20 minutes.

2. After the pumpkin is steamed, mash it with a spoon, add cream, fresh milk and rock sugar, stew for about 5 minutes, and take it out!

You can also make it salty. Replace fresh milk with broth and add some salt. You can also add some corn kernels or something, which will be more abundant.

Steamed egg soup with egg sausage

Ingredients: egg 1, sausage 1, salt and oil.

Step: 1. Cut sausages.

2. Break the eggs, add the diced sausage and a little salt and mix well, then add about 1 time of water (just a bowl after adding water), and finally drop a few drops of oil.

3. Boil the rice cooker with water and steam the custard in the steamer for 8 minutes.

Egg custard will smell better with meat stuffing, but I'm too lazy to go to the supermarket, so I'm still sausage brother. ......

Regarding steamed eggs with water, if the water is heated, the eggs will be more tender and smooth. If you like tender, add more water, or add less water, but not more than 3 times the water at most, or the eggs and water will not be steamed together. It is best to open the lid from time to time when steaming, so that there will be no small bubbles on the surface of the custard, or hold the lid with chopsticks, and the bowl will be more tender.

Porridge, rice, eggs and pork floss rice

Ingredients: half bowl of rice, half bowl of pork floss (pork floss bought in supermarket), cabbage 1/3, egg 1, steamed fish drum oil by Lee Kum Kee (or sushi soy sauce is also acceptable).

Step: 1. Wash and shred the cabbage for later use.

2. After the rice is washed, add 1.5 times of water to the pot, and turn the rice cooker to the cooking stall.

3. When the water is dry, add the floss and shredded Chinese cabbage, stir well, cover the lid and simmer for a while.

4. Beat the eggs into the pot, sprinkle a little salt evenly, cover the pot, and simmer on low heat until the eggs are almost solidified.

5. Pour some steamed fish drum oil from Lee Kum Kee when eating, and mix some rice.

I like to eat soft eggs, so I put them at the end without breaking them up.

You can also add the broken egg liquid before putting the meat floss, mix the egg liquid and rice evenly, and then add the meat floss and shredded vegetables after the eggs are almost solidified. This is another way to eat, and it is not bad!

Tang Geng dong gua sparerib soup

Ingredients: 4 two ribs, half a catty of wax gourd (I like to eat wax gourd), ginger, salt.

Step: 1. Chop the ribs (I cut them in the supermarket to save trouble), cut the wax gourd into pieces, and peel the ginger.

2. Boil the rice cooker with water, put the ribs in the water, then pour out the water and add water to boil.

3. Put the ribs, wax gourd and ginger into the pot, cover the pot and cook for half an hour.

4, sprinkle with the right amount of salt, you can eat!

Note: you can't add cold water halfway, otherwise the ribs will be hard and not delicious.

Steamed eggplant with vegetables and garlic

Ingredients: eggplant 1, 2 cloves of garlic, oil and salt.

Step: 1. Wash and cut eggplant, and wash and cut garlic.

2. Stir eggplant, garlic and proper amount of salt evenly and sprinkle with a little oil.

3. Boil the water in the rice cooker. After the water is boiled, put the vegetables in a steamer and steam for about 10 minutes (the color changes and the eggplant becomes soft).

I like the taste of garlic, so I put more garlic in it. You can adjust the dosage according to your taste, or you can add less soy sauce to taste. Add whatever you like anyway.

Three-color steamed eggs (originally microwave menu, rice cooker is ok. )

Ingredients: preserved eggs 1 piece, cooked salted eggs 1 piece, 2 raw eggs, oil.

Step: 1. Dice preserved eggs and salted eggs, and beat the eggs well. Then add preserved eggs and salted eggs into the egg soup, stir well, and add a few drops of oil.

2. Add water to the rice cooker and turn to the cooking stall. After the water is boiled, put the bowl in a steamer and steam for about 8 minutes. Open the lid from time to time during steaming to prevent the steamed egg noodles from foaming.

3. Take out after steaming, cool and slice.

Because the salted egg itself has a salty taste, no salt is added. If the taste is heavy or the salted eggs are light, you can add more salt.

If you like to eat tender custard, you can also add some steam.

Steamed tofu with vegetarian and plum dishes

Ingredients: a box of tofu with inner fat, half a bowl of plum vegetables and soy sauce.

Step: 1. Wash the plum vegetables and soak them in 10 minutes, then grab them with your hands and drain them.

2. Cut the fat tofu into pieces, pour it into the plate, arrange it diagonally, sprinkle with plum vegetables and pour some soy sauce.

3. Add water to the rice cooker and turn to the cooking stall. After the water boils, steam the vegetables in a steamer for about 10 minutes.

Stewed tofu with green vegetables and cabbage

Materials: 1-2 Chinese cabbage, 1 tofu, salt and oil.

Step: 1. Wash the tofu cabbage, cut the tofu into pieces, and tear the cabbage into pieces (I always feel that if you don't cut the vegetables, the fiber tissue will be broken).

2. Add half a pot of water to the rice cooker and turn to the cooking stall. After the water is boiled, pour in all the cabbage tofu, add a little oil and cover the pot.

3. When the water bubbles again, put chopsticks on the spout to support the lid and stew slowly.

4, the feeling of stew is almost the same, sprinkle with salt, cover the pot and stew for a while, you can eat.

Porridge, rice, preserved eggs, ham sausage porridge

Ingredients: one preserved egg (lead-free preserved egg bought in the supermarket), one ham sausage (I like ham sausage, and I put one when I cook noodles, which is very fragrant), and half a bowl of pearl rice (porridge cooked in pearl rice is delicious).

Step: 1. Wash the rice, put it into the rice cooker, add a proper amount of boiling water (a trick, it is faster and better to cook porridge with boiling water), cover about 2 fingers of the rice, add a few drops of oil (this will make the rice more fragrant and slippery), then cover the lid and turn the rice cooker to the cooking position.

2. When the water boils, dice the preserved egg and ham sausage (tip: scald the knife with boiling water and cut the preserved egg so that it won't stick to the knife), and pour the water into the rice cooker and stir.

3. Hold the pot cover on the pot mouth with chopsticks, so that the porridge won't come out, and then stir the porridge every once in a while, because preserved eggs are easy to stick to the bottom of the pot.

Sprinkle a little salt before cooking, and the delicious preserved egg sausage porridge can be eaten. You can also get some green vegetables (both Chinese cabbage and cabbage), shred them and add them before cooking porridge, which will be more beautiful and nutritious.

Dessert coconut green bean paste

Ingredients: a tin of coconut juice (bought in the supermarket, coconut tree brand and Yinlu brand are good), half a bowl of mung beans (about 2 bowls cooked)

Step: 1. Wash the mung beans (don't soak them, they won't bloom after soaking), put them in the rice cooker, add cold water until just a little more mung beans are covered, turn the rice cooker to the cooking stall, cover the lid and wait for water to dry (try not to open the lid in the middle).

2. When the water is dry, add cold water, or more mung beans. Repeat this for three times, and the mung bean is estimated to bloom.

3. Press mung beans into mud with a spoon, then add coconut juice, stir it a little, cook for a while, and wait for the mung beans to collect juice.

4. Then you can eat the thick and fragrant coconut green bean paste _

Crucian carp in milk soup

Live crucian carp, about half a catty. Fish scales, internal organs and gills have all been removed. Wash both sides with water when you come back, and pick up the inclined knife edge for later use.

And onions, ginger and leeks. Seasonings include chicken essence, sesame oil, salt, milk, vinegar and so on. Add half a pot of water to the pot, bring it to a boil, and put the crucian carp into the water and take it out.

The water in the pot has been changed again. Shred ginger and onion into the pot, add half a pot of water, sprinkle a small amount of sesame oil, vinegar and add salt. Put the crucian carp into the pot, cover it, switch the control gear after the water boils, wait 15 minutes until the fish becomes loose, and add a little milk to make the color between clear and pure milk.

Turn the control switch to "Cooking" and cook for about 2-3 minutes. After tasting, add salt according to taste, add chicken essence and sprinkle with coriander.