First, roast chicken wings with rice cooker sauce.
Slice three pieces of pork 1 kg and 1 kg as thin as possible, marinate with appropriate amount of cooking wine for half an hour, then add 3 spoons of barbecued pork sauce and 1 spoon of oyster sauce, a little ginger and soy sauce, grab the meat and sauce evenly by hand, so that each piece of meat is covered with sauce, and put it in the refrigerator for 24 hours;
2. Pour a little oil, spread the bottom of the pot evenly to prevent sticking, and put the marinated meat into the bottom of the pot;
3. Cover the lid and press the quick cooking button for more than ten minutes, then turn it over with chopsticks, fork 2 spoons of roast sauce or add some honey to cover the meat and continue cooking until it trips;
4. If there is still a lot of water, press the quick cook button again. If the meat is too thick, press it again.
When cooked, take it out and cut it into small pieces. Pour the sauce at the bottom of the pot on top of the meat, and it becomes a delicious barbecued pork.
Second, potato stew rice
1, first soak the rice 15-30 minutes (usually the rice cooked in the rice cooker by adding rice is wet and soft, so if you want to dry the rice, you should put less water than usual);
2, garlic slices, spare;
3. Peel and cut potatoes into small pieces, soak them in clear water to prevent oxidation, and drain the water before cooking;
4. Add oil to the wok. When the oil is hot, pour in garlic slices and stir-fry until fragrant. Pour in the drained potato pieces and stir-fry until the edges are slightly burnt. Turn the heat down, add the bean paste and stir-fry until fragrant. Then add cooking wine, soy sauce, soy sauce and sugar, stir-fry evenly, and turn off the heat (at this time, the potatoes are still raw, so there is no need to stir-fry).
5. Pour the fried potatoes and garlic slices into the raw rice, cover the rice cooker and cook the rice;
6. After the rice is cooked, open the lid and gently mix the potatoes and rice, sprinkle with chopped green onion, and simmer for 10 minute. When you are ready to serve, put some chicken essence and sesame oil and mix well.
Third, griddle chicken
1. Wash the broilers and chop them into pieces;
2. Put it into the basin, pour in the barbecue sauce and grab it evenly with your hands;
3. Marinate in the cold room for 30 minutes;
4. Wash the green onions, cut into large pieces and lay them flat on the bottom of the rice cooker;
5. Put a layer of ginger on the onion;
6. Put the pickled chicken pieces on the ginger slices in turn, with the chicken skin facing down;
7. Cover the rice cooker and select the cooking button;
After 8.20 minutes, press the heat preservation button and open the lid;
9. Then turn the chicken pieces over the onion and ginger with chopsticks;
10, cover the lid and press the cooking button;
1 1, repeat the rotation three times in total;
12. Cooked chicken is served with food, and the rest is kept warm in the pot.
Fourth, brine chicken.
1, wash the chicken with salt (the salt should be controlled well);
2. Then wash the rice cooker, dry the water and put the chicken (whole) in the rice cooker. Press the cook button. (no drainage);
3. After the dry water of the rice cooker gets warm, put half a bowl of water. Continue by cooking. Repeat the whole chicken once (that is, put water twice);
4. When it becomes warm again, open the lid of the rice cooker and you can see that the chicken is golden yellow;
5. Separate the chicken with chopsticks, mix the chicken juice made inside and serve it.
Five, braised trotters
1, scrape the trotters, wash and chop them up, and blanch them for later use;
2. Put oil in the pot, add rock sugar, stir until it melts, then pour pig's trotters and stir until the color is even;
3. Add soy sauce, onion, ginger, garlic, star anise, pepper, dried pepper, cinnamon and cooking wine, and stir-fry until it smells fragrant;
4. Put the fried pig's trotters into an electric pressure cooker, add appropriate amount of water, select the button of beans/tendons, and set the time for 50 minutes.
Six, tomato stew rice
1, put rice and water in the pot, how much water and rice to cook at home at ordinary times, and tomatoes in the middle;
2. Add a little salt, 2 teaspoons of oil, 1 teaspoon of black pepper;
3, plug in the power supply, stuffy rice;
4. When it is ready, open it and stir it;
5. Put some black pepper according to your personal taste.
Seven, hand-grabbed rice
1, onion is shredded, carrot doesn't need to be cut into long strips, it's best to cut it by hand, and it doesn't matter if it's thicker;
2. Filter raisins several times, soak them in sand and drain them for later use;
3. Heat the vegetable pan and pour a small amount of oil (mutton itself is oily, so you don't need to pour more, which is about 1/2 or 1/3 of the usual cooking oil) to 70% heat. Stir-fry the mutton in the pot. After the meat changes color, add 1 spoon of pepper powder, more than 3 spoonfuls of cumin powder (I usually put 4 spoonfuls according to my personal taste) and salt.
4. When the onion is slightly soft, add the carrot and stir well. When the carrots are soft, you can cease fire (ps. Stir-fry for a while as long as you don't paste the pot, the most important thing is to stir-fry carrots);
5. Move the vegetable shop into the rice cooker and spread the raisins evenly on the vegetables;
6. Drain the soaked rice and spread it evenly on the dish. Add water to the pot.