How to cook in a rice cooker (1) First, put the rice in the rice cooker. How much is appropriate? It is determined according to the total appetite. Put a bowl of rice, and two bowls of rice will be steamed, which is enough for one person to eat. If two people eat, you can put two bowls of rice, so there are four bowls of rice.
(2) Then pour in a proper amount of water to wash rice, commonly known as washing rice. Pour the water into the rice cooker, then take a wooden spoon filled with rice, stir the rice, wash it, and then pour out the water.
(3) After the rice is washed, add a proper amount of water. The amount of water depends on the amount of rice. The ratio of water to rice is 1: 1, which means a bowl of rice and a bowl of water. If there are two bowls of rice, put two bowls of water. Take a bowl with rice printed on it to print water.
(4) Wipe the water around the inner container of the rice cooker. Otherwise, there may be danger of electric shock.
(5) Put the liner into the rice cooker and cover it.
(6) Plug in the power of the rice cooker, press the power button and start steaming rice. If there is nothing wrong with the power supply, the indicator light of the rice cooker will light up. It takes about half an hour to 40 minutes to steam rice.
(7) After the rice is steamed, the rice cooker will automatically trip to the heat preservation state, and then wait for about 10 minutes to start eating.
Old-fashioned sponge cake rice cooker Ingredients: 3 eggs, 90g low-gluten flour, 20ml corn oil and 60g sugar.
1, eggs, 3 sugars, 60g corn oil, 20ml low-gluten flour, 90g.
2, it is best to sit on a warm water basin of about 40 degrees, which will be easier.
3. Beat the eggs until rough, add sugar and divide them into 3 times.
4. Beat at high speed until it is sticky, and then turn to low speed.
5. Keep beating until the stirring head is lifted, and the egg liquid will not drip.
6, you can also insert a toothpick into it, it won't fall off, it's okay.
7. Pour in corn oil and continue stirring.
8. Stir evenly. Mix oil with water.
9. Sieve low powder twice.
10, gently stir evenly with a scraper, and do not circle to avoid defoaming.
1 1. Pour the cake paste into the rice cooker, grasp the edge horizontally and shake the rice cooker several times to break the big bubbles on the surface.
12, press the electric cooker for heating 5 minutes after tripping, and insert it with a toothpick 10 minutes after tripping. There is no batter on the toothpick. (according to the power of your own rice cooker)
13. Take it out and back it up for 20 minutes. The pot is a little sticky, so it is easy to demould with a spoon.
14, sprinkle some powdered sugar for decoration.
15, the cut tissue is very delicate.
Raisin cake rice cooker: 80g flour, 4 eggs, 30g raisins, appropriate amount of salad oil, appropriate amount of salt, 8 spoonfuls of milk, 5g yeast and 50g sugar.
1. Separate the egg whites from the egg yolks and put them in a water-free and oil-free basin.
2. Break the yolk into 8 spoonfuls of milk.
3. Add 1 tablespoon sugar.
Step 4 add baking powder
Step 5 add flour
6. Stir fry up and down, mix well and set aside.
7. Put 1 tablespoon sugar into the egg white and beat it with an egg beater until it looks like a fish eye.
8. Add 1 tablespoon sugar.
9. Just insert a toothpick.
10. Mix the egg whites and egg yolks twice.
1 1, mix up and down, don't beat around the bush, lest you get excited.
12, oil the bottom of the pan.
13, pour the prepared paste into the pot, and knock the pot up and down twice to shake out bubbles.
14. Sprinkle raisins, press the cooking button of the rice cooker, trip for about 2-3 minutes, cover the air outlet with a wet towel, keep warm for 15 minutes, then press the cooking button, and keep warm for 15 minutes after tripping.
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