Cook salted chicken in an electric cooker. The practice is not complicated. Prepare a whole washed chicken, put a thin layer of salt on the chicken, put a few pieces of ginger in the chicken's belly and let it stand for 5 minutes. During this time, prepare a bowl, add a tablespoon of soy sauce, soy sauce and sugar, a little salt and cooking wine, and mix well. Then spread it on the chicken and marinate it for 20 minutes. Spread ginger slices and shallots on the bottom of the rice cooker (the shallots can be whole without chopping), add chicken and marinated seasoning, then pour a spoonful of salad oil, switch the rice cooker to the heat preservation state 10 minute and then open the lid. You can sprinkle some white sesame seeds when you open the market by hand, and then add your favorite seasoning to suit your taste.
Braised pork ribs with black bean sauce. Mix ribs, fermented soybean, garlic and starch with a little soy sauce and oil, and steam in an electric cooker. This can be put in the bracket of the rice cooker and steamed with rice, and the rice will become delicious!
Garlic eggplant Cut the eggplant into strips and put it on a plate. Add olive oil (it will be great to eat spicy and dried peppers) and steam in an electric cooker. After being completely steamed (the color has changed), take out the pan, add garlic, salt and soy sauce and mix well. In order to ensure the taste, garlic and soy sauce must be added to the eggplant after steaming.
Second, Hakka salted chicken legs 1, materials: two chicken legs, a few pieces of ginger, four onions 2, ingredients: a little salt/oil/chicken essence.
3, practice: first wash the chicken legs, control the water, prepare a few pieces 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 power supply, press the switch 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.
Third, the rice cooker beef and egg fried rice 1, materials: some eggs or 2 onions of beef 1, 3 carrots, half a cabbage or some vegetables 2, ingredients: oil/salt/monosodium glutamate/black pepper/soy sauce.
3. Practice: First wash the rice, add water, put it into the rice cooker, and press the cooking button (as usual); Then, when cooking, the beef/carrots/vegetables are shredded, and the eggs are opened and stirred evenly for later use; Open the rice cooker and see that the rice is almost dry. Put everything in, stir it with Fan Fan, cover it, and wait for the rice to automatically jump to the heat preservation. Now open the lid, add soy sauce/salt/oil/juice mixed with a little water, stir it, cover it, and press the button to continue cooking; If you like eggs here, you can add an egg. ) ok, jump to the heat preservation. Sprinkle onion and black pepper on the surface, cover and leave it for 5- 10 minutes.
Fourth, steamed eggs 1, materials: 2 eggs 2, ingredients: water/salt
3, practice: beat the eggs evenly, then add water (remember not to use boiling water, it is best to cook with cold water) and add a little salt (BB doesn't like to add monosodium glutamate, it feels original, of course, you can add it if you like). Add water to the rice cooker. BB Generally add warm water, put the shelf, then put the egg liquid prepared above, cover it, press the cooking button, wait 15-20 minutes, and you can eat it. Features: light, smooth, not greasy and refreshing.
Verb (abbreviation of verb) shredded pork noodles with cauliflower 1. Ingredients: vegetables, mushrooms, lean meat. 2. Ingredients: salt, oil, chicken essence, soy sauce, thirteen spices and onions.
3. Practice: First cut the lean meat into shreds, then add salt, soy sauce and thirteen spices for about 15 minutes for later use; Then put hot water in the rice cooker, add noodles, cook until 6 minutes cooked, then put down all the vegetables, mushrooms and shredded pork, add salt, chicken essence and a little soy sauce to adjust the color, and cover it; When the noodles are cooked at nine o'clock, add the onion and oil, unplug the plug, and cover the noodles with the remaining temperature of the rice cooker, and you can eat!
Sixth, mung bean glutinous rice soup, red date tremella soup 1, must be soaked in water for at least half an hour before cooking, so it will be rotten when cooked;
2. First, use the cooking button. Turn to the porridge button after boiling, so that you can simmer slowly. 3, add water from time to time, pay attention to the water not to jump out; 4, after cooking, unplug the power supply, let it stuffy in the pot, with the remaining temperature stuffy for a while.
Seven, the simplest one: meat-flavored steamed eggs Ingredients: one egg, the right amount of pork.
Practice: 1. Beat the eggs into powder and add water according to the ratio of 1: 1. 2. Cut the pork into minced meat and marinate it with oil, salt and chicken essence for about ten minutes according to personal taste. 3. Put all the above raw materials into a dish and stir well. 4. Add water to the rice cooker, put it on the steaming plate of the rice cooker (if there is no steaming plate, it is recommended to steam it directly in water), and steam it for about 15 minutes.
Eight, rice cooker recipes (sardine rice)
The main raw material is northeast rice, which is sticky. In addition, you need canned sardines, so you'd better choose juicy rice without fishbones. In addition, you need some vegetables or Chinese cabbage and an egg. Seasoning is chicken essence, salt, sesame oil, soy sauce and tomato sauce. Wash the vegetables or Chinese cabbage. If it is Chinese cabbage, break it into small pieces. Add half a pot of water, vegetables, salt, chicken essence and Chinese cabbage. After boiling, take out. Add a handful of rice after washing the pot, that is, two hands hold out so much. Add water to the 0.3 liter mark around the pot and start cooking. After the pot is boiled, switch the control gear to "heat preservation" until there is no obvious water in the pot. Taste it and choose the hardness of the rice according to your personal preference. If you feel that there is still some hard heating water, continue to "boil" and then shift gears. You can shift gears when you think it's appropriate. Pour the canned fruit juice on the rice, add a proper amount of tomato sauce and dilute it with boiling water, then sprinkle it evenly, keep stuffy for 3-5 minutes, and then turn off the switch. Well, please enjoy this sardine dinner with rice, vegetables and soup, hehe. Remember to soak the pot immediately after eating, otherwise it will be difficult to brush it.
Nine, rice cooker recipes (milk soup crucian carp)
The main raw material is live crucian carp, about half a catty. When you come back, you can wash both sides with water and pick up the oblique knife for later use. You also need onions, ginger and fragrant vegetables. 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. Cut ginger and onion into pieces and put them into a pot, add half a pot of water and sprinkle a little sesame oil. Add salt. Put the crucian carp in the pot and cover the pot. When the water boils, switch the control gear and let it simmer for 15 minutes until the fish becomes loose. Add a little milk to make the color between clear and pure milk. Turn the control switch to "cook" and burn for about 2-3 minutes. After tasting, add salt according to taste, add chicken essence and sprinkle with chopped coriander.
Ten, rice cooker recipes (garlic ribs)
Ribs are made of small ribs, that is, the bones are the best, about 6-7 yuan/kg. Note that it is best not to buy big bones. Pork ribs 1 kg can be used as a pot. In addition, you need some mushrooms, fresh, about 50 cents. You also need a slice of ginger and some garlic. Seasonings include salt, monosodium glutamate, chicken essence, cinnamon, star anise and so on. Wash it when you come back. Mash garlic and marinate ribs with mashed juice (too much trouble, you can use garlic powder, sprinkle with soy sauce, then sprinkle with monosodium glutamate and Jiang Mo, and mix well. Marinate the ribs for an hour and a half to two hours as before and pick them up with a rice cooker. Don't pour the soy sauce together. Add some water, cinnamon and star anise (you can also buy that stew powder. And very convenient). Put the mushrooms in the pot after four minutes. Then start stewing. Pay attention from time to time. If the water is dry, add water until the ribs are "exposed". That is to say, the meat contracts, the bones protrude and the flesh and blood separate. Yes, understand? Taste the mushroom, add some salt and chicken essence, and you can cook.
Eleven, coke chicken wings
First of all, of course, it is my best-coke chicken wings. You can choose wings with some roots, but it is best not to choose sharp ones. You can buy a quick-frozen middle part with wings, about two kilograms, 19 yuan, and the retail price is about 9.5 yuan/kg. In addition, you need to buy a piece of ginger, which requires little seasoning and soy sauce (preferably soy sauce, which is easy to color). About two kilograms of chicken wings and a can of coke will be enough. A pot of chicken wings is about a catty. After washing the chicken wings, marinate them in soy sauce, sprinkle with Jiang Mo, turn them over and color them evenly from time to time, and marinate them for about one and a half to two hours. Pay attention to the moderate amount of soy sauce. Pour chicken wings and soy sauce into the rice cooker, turn the switch to the "cooking" position, pour coke and add ginger slices. Otherwise, the earthy smell of chicken will not go away. Well, the following is where you can sit reading novels and listening to music. You just have to turn it from time to time. You can taste the coke when it is almost dry. You can add salt or a small amount of coke according to your personal taste and continue cooking for a while, but the time should not be too long. Chicken becomes soft, sweet and tender. When cooking, you can pay attention to switching the "cooking" and "heat preservation" switches and adjust the scale yourself.
Twelve, curry chicken wings raw materials: seven chicken wings, half an onion, curry pieces 1/3, one spoon of butter, two spoons of cooking wine, coconut milk 1/3 cans, salt.
Practice: blanch chicken wings and dice onions; Add a little oil to the pot, add butter, and add chopped green onion after the butter and oil are heated and melted; When the onion is soft, add the chicken wings, spray the cooking wine (red wine is also acceptable), add water to the chicken wings, and stew for 10 minute; Flip the chicken wings and add the chopped curry pieces (remember to break them! Forgot to break and boil), add salt and coconut milk. If the rice cooker has shift function, add curry to the porridge stall; Burn it until the juice is collected, be careful not to burn it.
Lazy people soak in rice (seafood soak in rice) Ingredients: 1, a number of fresh shrimps (anyway, you can buy less if you eat it alone, and people with allergies and acne should not eat it)
2, a number of vegetables (vegetables will become smaller after cooking, you can buy more) 3, a bag of Li Duo fresh and extremely refined (I bought it after cooking the bones and wild mushrooms written on it) 4, rice (cooked).
Production process: 1. When washing the pot of the rice cooker, remember to dry the outside of the pot with a dry cloth to avoid shortening the service life of the rice cooker. It is not easy for us to buy one, hehe. 2. Inject 3/5 of drinking water. 3. Peel the shrimp shells. According to the animal protection law, killing animals should be compassionate, not skinned alive, and then stunned with hot water. Bring the shrimp, it will be more convenient to eat. 4, it is said that fresh shrimp cooked for a long time, can boil out shrimp oil 5, while cooking shrimp, while starting to wash vegetables and cut vegetables. Wash every toe of the dish, hehe ~ ~ ~ Then cut the dish into shreds and put it in the Lock &；; In the lock box. 6. Then pour in all the rice. 7. Continue to cook shrimp and rice. 8. After a few minutes, if you can smell the unique fragrance of shrimp, you can pour the shredded vegetables in. 9. Cover the pot and cook for a while. Don't run away at this time to prevent the soup from fleeing collectively. If they come out, don't try to drive them back. This is called something that cannot be taken back. 10, after about four minutes, bring to a boil and sprinkle with some fresh essence. No matter how beautiful things are, it is not good to overdo them. 1 1, then unplug the power supply. In order to save electricity, haha 12, cover the pot and stew. 13, you can go to see some laws on the way, and you will enjoy the food.
14, let's eat. Red shrimp and green vegetables look good. Delicious shrimp, nutritious vegetables, delicious.
Super rice cooker bacon/sausage rice: 1. Some fragrant rice, washed and set aside) 2. Sausage 1-2 strips (or bacon 1-2 strips), slice for later use. Cook according to the usual cooking level ~4. Here comes the rice. Wait for three minutes and open the lid. If the rice is just right at this time. ! 6. Spread the cut sausage/bacon on the rice ~ drop a few drops of vegetable oil.
Braised pork, a delicious food for students, is most suitable for rice cookers that don't have to pay electricity bills in the dormitory. Boil a pot of boiling water, blanch the meat, then put the meat, ginger slices, cinnamon, rock sugar and soy sauce in the pot, fill the pot with water, press the cooking button to start the cook the meat, and when the soup is flush with the meat, turn the cooking button to keep warm, then let it keep warm for two to three hours, and then you can eat it when the soup is about to simmer. Advantages: the gravy is fragrant and the meat field is crisp and rotten; Disadvantages: Power consumption.
Cooking with a rice cooker-Agrocybe aegerita pig bone soup Ingredients: pig bone (I use pig bone, the bone marrow is very fragrant), Agrocybe aegerita, red dates, American ginseng slices, and salt.
Practice: wash pig bones, boil them in water, take them out and rinse them for later use; Wash Agrocybe aegerita and soak in warm water for later use; Put the washed pork bones, Agrocybe aegerita and red dates into a rice cooker, boil them in a rice stall, and cook them in a soup stall for 2 hours (the longer the Agrocybe aegerita cooks, the more fragrant the soup will be, and you can cook it longer if you have time). Finally, add American ginseng slices and appropriate amount of salt for half an hour.
The method of preserved egg lean porridge ingredients: lean meat 1 block (trotters tendon is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier and the other is less sour orange), ginger 1 block, enough water, and proper amount of oil and salt.
To cook a pot of fragrant and delicious preserved egg salty lean meat porridge, the main points are as follows: 1, pick rice: it is best to use northeast rice for porridge, that is, round and short pearl rice, and the porridge cooked is particularly soft; 2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;
3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: clean a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator for pickling 12 hours or more. 4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge. 5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest; 6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious. The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.
Ingredients: eggplant 1 strip, ground meat 3 tbsp, white rice 1 cup, water 1 cup seasoning A: soy sauce 1 tbsp, sugar 1 2 tbsp, salt1tbsp, sesame oil/kloc.
Exercise:; (1) Wash the eggplant, cut it into small pieces with a hob, soak it in clear water, and then pick it up and drain it when cooking. ; (2) Wash the rice, drain the water, add 1 glass of water to soak for 20 minutes, and finally add eggplant slices, minced meat and seasoning A to mix slightly. Steam in an electric cooker. 3) After the switch is switched on, don't open the lid and let the tomato rice stew for about 20 minutes. After opening, add seasoning B and stir evenly from bottom to top with a rice spoon.
Green vegetable porridge This kind of porridge is sticky and palatable, and contains many nutrients such as protein, carbohydrates, calcium, phosphorus, iron, vitamins C and E, etc. When making, porridge should be cooked, vegetables should be cooked and chopped. The main ingredients are 300g of rice and 30g of green vegetables. Accessories: 300 grams of water, a little refined salt.
Methods ① Wash the green vegetables (leaves of spinach, rape and Chinese cabbage), put them in a boiling water pot until soft and rotten, and chop them for later use. (2) Wash the rice and soak it in clear water for 1-3 hours, so cook it in a pot for 30-40 minutes. Before stopping the fire, add refined salt and cut vegetables and cook it for 10 minutes.
Pill and winter melon soup is rich in vitamin C, which can moisturize the collagen and elastic fiber of the skin. Regular consumption can effectively resist the formation of early wrinkles and make the skin soft and smooth.
Soup 500g of white gourd and pork belly, 250g of onion, 65438+ 00g of raw flour, a little salt and a little monosodium glutamate.
Production process ① Peel the wax gourd, wash it and cut it into small squares for later use. (2) Add salt and corn starch into chopped pork belly and knead into meatballs.
(3) First put the meatballs, onions and other seasonings into the pot, add a proper amount of water, and stew with low fire. (4) After 20 minutes, put the wax gourd in, simmer for 15 minutes and take it out. When making meatballs, don't forget to add a small amount of raw flour to enhance the compactness of meatballs. Keep its shape so that meatballs are not easy to cook.
Hand-grabbed chicken food ingredients: two chicken legs, two carrots, one shallot, rice seasoning: oil, salt, soy sauce, cooking wine, chicken essence, Jiang Mo, minced garlic and cumin powder.
Practice: 1, boneless chicken leg, diced meat, and then marinated with Jiang Mo, cooking wine, soy sauce and cumin powder for 30 minutes; Wash carrots and onions and cut them into filaments; Wash rice and soak it in water for later use. 2. Open a hot pot, put a little more oil in the pot than usual, add shredded onion and stir-fry until fragrant, then add braised chicken, add soy sauce and a little cumin powder, and continue to stir-fry until the chicken changes color; Then, stir-fry the carrots a few times, add twice as much salt as usual, add a proper amount of chicken essence, add water that has just eaten meat, cover the lid and bring to a boil with high fire, simmer for about 30 minutes, and turn off the fire. 3. Put a layer of oil on the bottom of the rice cooker, spread ginger slices and garlic cloves, then put the cooked chicken into the rice cooker and cover the soaked rice; Finally, add the soup left in the wok and cook with water as usual ... Next, just wait for the cooking switch to jump. 4. After the meal is done, you can mix the dishes with the rice to eat.
Second, cook below, steam an egg custard on the steamer, and if the steamer is free, you can also put two cut eggplant. After the eggplant is steamed, mix with various seasonings. A meal can be easily solved with food and food.
Pork belly rice 1, rice washing 2, wash a piece of pork belly with rice washing water, marinate the meat incision with ginger, a little salt, cooking wine, sugar, aged vinegar and curry powder (various seasonings according to personal preference) for 20 minutes, take out the meat, rinse off the excess seasonings and drain. 3. Put the rice into the rice cooker, add water, put the meat on the rice, and cover it to cook. Stuff for ten minutes after tripping, and don't lift the lid halfway. 4, eat out of the pot. Meat can be cut into pieces and dipped in sauce. Sauce: soy sauce, aged vinegar, sesame oil ... In short, add whatever you like to eat with paella, which will be beautiful ~ ~ ~ ~ ~ ~ ~ When cooking, steam an egg custard in the steamer, and if the steamer is empty, you can also put two cut eggplants. After the eggplant is steamed, mix with various seasonings. In view of the need for reasonable nutrition, it can be eaten with a raw cucumber or dipped in sauce to neutralize greasy pork.
Wash peas, sausages and rice, slice sausages, wash rice, pour them together, add a little salt, add water normally, press the button to cook, and stew for 10 minute after jumping. It's delicious! 1, soaking: soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. The advantages of this are: a, porridge saves time; B, when stirring, it will turn in one direction; C, porridge is crisp and delicious. 2. Boiling water in the pot: The general consensus is that porridge is cooked in cold water, and the real expert is boiled porridge. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water. 3, heating: first boil with a large fire, and then turn to a small fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it! 4, stirring: It turns out that we cook porridge or stir, because we are afraid of porridge paste. Now you don't have to worry about cooking porridge in cold water. Why stir it? In order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick. 5, point oil: Do you want to put oil in the porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth. 6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.
I'm still not used to putting oil, and I don't like putting material. But porridge only costs 1-4 yuan, which is invincible. Also, if you want rice to bite your head, use cold water in the pot, but it will be very troublesome to wash the pot like that, because it is really easy to stick to the bottom of the pot.