Chicken leg soup:

Ingredients: two chicken legs, a few dried mushrooms, some dried shrimps, scallops, wolfberry and red dates (dried mushrooms can be replaced by fresh ones) and a little salt.

Practice: Marinate the chicken legs with salt first, use the rice cooker to boil water while adding Dongdong such as mushrooms and shrimps, add the chicken legs after the water boils, boil them again until the water boils, turn the chicken legs over, transfer them to the porridge stall, and add seasonings for about half an hour, and you're done.

In addition, you can also order noodles and other things, or add Chinese cabbage to cook together.

Shrimp with garlic:

Go to the supermarket to buy prawns, vermicelli, peanut oil and garlic. These will do.

Chop the garlic as much as possible, then spread it on a plate and smooth it. There should be more garlic, at least cover the bottom of the plate. Blanch the vermicelli in boiling water until soft, then take it out and spread it on the garlic paste. Wash the shrimp and put it on the vermicelli. Then add salt, chicken essence, a small amount of cooking wine and peanut oil to the plate. Peanut oil should be slightly more, otherwise it will not taste good. But not too much, it will get tired. Well, if you don't put anything in it, peanut oil can probably smooth the bottom of the plate, so that fans can get oil. If you put the fans first, then watch the peanut oil pour, and it's probably almost enough. After completing the above steps, put the plate in the rice cooker and steam it. When it is cooked, you can take it out and eat it.

Coke chicken wings:

Chicken wings should have some wings in the middle, but the wing tips should not be selected. In addition, a piece of ginger is needed, and few condiments are needed, such as soy sauce (preferably soy sauce, which is easy to color), salt and coke. About two kilograms of chicken wings are enough with a tin of coke. One pot of chicken wings is about one kilogram. After washing the chicken wings, marinate them with soy sauce, sprinkle with minced ginger, turn them over from time to time and color them evenly. Marinate them for about one and a half to two hours. Note that the amount of soy sauce should be moderate. Pour the chicken wings together with soy sauce into a rice cooker, turn the switch to the "cooking" position, pour in cola, and slice the ginger. Note that there must be no ginger, otherwise the earthy smell of the chicken will not go away. Turn it from time to time, and when the coke is about to dry, taste it. You can add salt or a small amount of coke according to your personal taste and continue cooking for a period of time, but the time should not be too long. The 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.

Crucian carp in milk soup:

The main raw material is live crucian carp, which is about half a catty. When you come back, you can wash both sides with water and pick up inclined knives for later use. You also need onions, ginger and fragrant vegetables. The condiments are chicken essence, sesame oil, salt, milk, vinegar, etc. Add half a pot of water to the pot, boil it, put the crucian carp in the water and take it out. Change the water in the pot again, shred the ginger and onion into the pot, add half a pot of water, sprinkle a small amount of sesame oil and vinegar, and add salt. Put the crucian carp into the pot, cover it, switch the control gear after the water boils, and wait for 15 minutes until the fish becomes loose, and add a little milk, so that the color becomes between clarification and pure milk. Control the switch.

Fruit soup:

Ingredients: two apples, the wrinkled and cheap yellow apples, which are delicious. One orange, one pineapple, one pear, and about 70 grams of rock sugar.

Remove the peel and core of pineapple, apple and pear, and cut the pulp into 3cm square pieces. Peel off the orange peel and open it one by one. Put all the fruits in the rice cooker, and pour in boiling water. Be careful not to pour too much water. Personally, I recommend not to immerse the fruits until they reach 80% of the height. Add rock sugar, about 20 tablets, not too much. Turn on the switch and cook for about 20 minutes, turn off the power and let it cool stiffly.

The power of the rice cooker is about 500 watts. Fruit knife, which can be used as a kitchen knife, is also quite good. Desk, covered with plastic bags is the cutting board. Bowls, chopsticks and spoons are gradually being prepared. I was surprised by the basic seasonings, and there was actually a box: sesame oil, soy sauce, salt, vinegar, pepper, star anise, chicken essence, sweet noodle sauce, jam and so on.

Dish 1: Boiled noodles. Put an egg in the purse, add some green vegetables, and finally drop sesame oil, which is delicious.

Dish 2: Boiled ribs. Spare ribs with hot water. When the water boils, add onion, ginger, pepper, star anise and salt. When the meat is cooked, you can eat it purely, and you can also add radish and cabbage to stew a lot of different flavors.

Dish 3: Cook porridge. Millet porridge is the simplest, not easy to boil, and cooked quickly. Rice porridge is easy to boil, but it will be delicious when cooked, and you can cut some minced pine eggs and shallots, add salt and preserved egg lean porridge. Mixed porridge, millet, rice, chestnuts and red dates, just cook in one pot.

Dish 4: Peanut green beans: It's also cooked. Soak it for an hour first, and then add onion, pepper and star anise. It's more delicious if it's salty. It's a good and cheap appetizer and meal.

Dish 5: Hot pot: still boiled, tofu, sliced meat, vermicelli, cabbage and spinach. Buy a packet of Enlaishun seasoning, which is really delicious in the world and suitable for winter.

Dish 6: Cold salad: bean sprouts, spinach and tofu can be mixed and eaten, which is very simple. Scald it with hot water, then add vinegar, minced garlic, sesame oil and tofu. You can cut it into diced shapes and then cut the minced shallots!

Hand-torn salted chicken:

Ingredients: a fresh whole chicken is about 2 kg, with hair removed, abdomen opened and nails cut. You don't have to do the above work yourself. The live chicken stall owner will take care of it in one hand. You just need to take out the money. Spend one yuan on a packet of salted chicken powder at the grocery stall next to the chicken stall.

Method: Wash the chicken, and evenly spread 3/4 packets of salted chicken powder on the surface and abdomen of the chicken for later use. Wash and dry the rice cooker, pour in peanut oil, and swing it to make the oil evenly spread over the bottom of the pot. Put the chicken in, cover it, plug it in, press the cooking button, turn the chicken over five minutes after jumping to the heat preservation button, press the cooking button again, take out the chicken after jumping, put on gloves and tear the chicken into strips, sprinkle the remaining14 packet of chicken powder, and pour the hot oil in the rice cooker.

Don't just wash the greasy rice cooker, just try to make another tomato and egg soup, which has the delicate flavor of chicken and is very delicious.

Corn, oil and salt rice:

After washing the rice, add a small amount of salt and oil to the millet (about one-third of the rice), mix well with the rice, add less water than usual (because the millet will contain water), and cook it directly in the rice cooker. After the rice is cooked, it will have the refreshing sweetness of the millet and the fragrance and taste of oil and salt, which is most suitable for people who love health and slimness.

Mutton stuffy rice:

Ingredients: a leg of lamb, northeast rice, carrots, cabbage, onion, ginger and garlic.

First, wash the leg of lamb with boiling water, then put it in an electric cooker, pour boiling water into the mutton, add the whole onion, garlic cloves and ginger slices, add salt and cook for 30-40 minutes. After cooking, take out the leg of lamb and tear the mutton. Hang the mutton soup cold. Take out the ginger inside. Onion and garlic. No need. Then wash rice, cut carrots into cubes 1cm square, blanch cabbage with boiling water and chop it up. Put it in the mutton soup together with the mutton. Cook in an electric cooker.

Stewed black-bone chicken with mushrooms and lotus seeds;

Black-bone chicken, mushroom, lotus seed, salt, ginger and onion.

Wash the above items, then add water to the rice cooker and heat them with the black-bone chicken. After about 30 minutes, the water boils. Continue to heat, pay attention to the lid open for an indefinite time to release steam. Add salt, ginger slices, lotus seeds and mushrooms. Continue heating for 20 minutes, and add a small amount of boiling water to keep the water level. During the period, you can turn the chicken with chopsticks to heat it evenly. Take out the pan and sprinkle a little chopped green onion. You can steam eggs in a small box during heating, which is also delicious. The chicken is basically eaten the first night, then a small amount of chicken rack and chicken soup is left, and a delicious chicken noodle is cooked the next morning.

Steamed bream with stewed pork ribs with wax gourd;

A box of ribs, a circle of wax gourd, a bream and onion.

Wash the ribs, put them in the main pot of the rice cooker, add water, wash the wax gourd, cut them into quick pieces and put them in. Add a proper amount of salt, a little watery dried mushrooms and oil. Heat. At the same time, put a dish in the steamer above, put the washed bream on it, cover some onions, ginger slices, a few pieces of mushrooms, apply some salt and add some oil. Put it on the main pot and heat it together.

Stewed ribs with peas:

Rib 1. 12Kg, 2 boxes of peas and a certain amount of onion.

Wash the ribs, cut them into sections and put them in an electric cooker. Heat the water until the ribs are submerged, and then heat it. When the water boils, add the washed peas. Cover the pot and continue to heat for another 30 minutes. Add some salt, onion and a little soy sauce. It's delicious. The soup tastes especially delicious!

Boiled shrimp:

River shrimp, a catty of 62 ginger slices, cooking wine, refined salt, vinegar, garlic foam.

Put hot water to 2/3 in a 350W electric cooker, add ginger slices, cooking wine and refined salt to boil, add13 of shrimp, and cook for 5-10 minutes. At the same time, prepare vinegar, garlic foam and a little salt and mix well. Take out the shrimp, dip it in the prepared seasoning, and prepare the next 1/3.

Garlic ribs:

Spareribs are made of small chops, some mushrooms, fresh, a piece of ginger and some garlic. Seasonings include salt, monosodium glutamate, chicken essence, cinnamon and star anise.

Wash the ribs. Mash the garlic and marinate the ribs with mashed juice), sprinkle with soy sauce, monosodium glutamate and minced ginger, and mix well. Marinate for an hour and a half to two hours, and pick the ribs into the rice cooker. Don't pour the soy sauce together. Add some water, add cinnamon, and put the octagonal mushrooms into the pot in four parts. Then start stewing until the ribs are exposed.

Sardines rice:

The raw material is northeast rice, and sardine tins or other canned fish is needed. Choose according to your taste. It's best to choose more juice and less fishbones. In addition, you need some vegetables or Chinese cabbage, and an egg. The seasoning is chicken essence, salt sesame oil, soy sauce and tomato sauce. Wash the vegetables or Chinese cabbage, put half a pot of water in the pot, add vegetables, salt, chicken essence, sesame oil and soy sauce, and twist the eggs after boiling. Wash the pot, add a handful of rice, and start cooking. After the pot is boiled, switch the control gear to "heat preservation" until there is no obvious water in the pot. When it is suitable, put the canned fish on the rice and pour the canned juice on the rice. Add a proper amount of tomato sauce, dilute it in boiling water, sprinkle it evenly, and continue to suffocate for 3-5 minutes.

Hot pot:

Boil water, throw the bottom material in, and then throw whatever you see.

Make all kinds of porridge:

Boil all kinds of rice and beans together, add sugar when cooked, and add salt if there is meat. Congee with Minced Pork and Preserved Egg

If your rice cooker has no non-stick layer, you can also cook several home-cooked dishes:

Braised pork:

Put oil in the pot, cut the meat, plug in the power supply and start stir-frying (it may take a while), add Pixian watercress and stir-fry until fragrant, add water (a little more), salt, soy sauce and pepper to boil, and add ingredients (potatoes, carrots ...) to stew until soft (it is best to have some soup to avoid burning).

Steamed vegetables:

Boil water below, steam things above: eggplant (mixed with spicy sauce after steaming), steamed ribs with powder, etc.

Golden rice:

Rice with 3/ 1 stick residue or millet.

Sweet potato rice:

Rice with appropriate amount of sweet potato cubes (sugar cube size)

steamed fish

Put water in the bottom of the pot, put the plate on the shelf, wash the fish, touch the salt, put the ginger salad oil, steam it until it is cooked, then add the soy sauce and chopped green onion, and steam it for a while.

Steamed eggs:

Super easy, break up two eggs, put a little salt in the water, steam in the pot, and cook some soy sauce. ok, you can eat it.

Steamed lean meat or ribs: cut up and add oil, salt, cornstarch, soy sauce, garlic, ginger and lobster sauce (it will be better to add some salted fish ~), and put it in when cooking ~

Steamed eggplant ~:

The ingredients are the same as above ~ Guangdong prefers steamed eggplant with salted fish and lean meat, which is much more delicious with the delicious taste of sea fish ~> _< The depressing thing is that meat and vegetables can't be cooked together ~ it will get cold if the rice is served first (I have to wait for MM to get off work. . . . T-T)~ So now we all eat meat first, and then cook ~

Cola chicken:

1 \ Put the chicken wings into the rice cooker, and add seasonings such as salt and ginger. 2 \ Pour Coke (Pepsi or Coca Cola) into the pot. 3 \ You can eat cola after it is completely absorbed by the chicken wings.

Features: 1 \ Simple \ convenient. 2 \ The taste is sweet and salty, which is very appetizing. 3 \ If you put less salt and cola, you can also eat it as a snack.

Make soup!

Boil the water first, and then put the materials you have prepared into it! Have ginger! If it's cooked, it's not very strong, put milk! Pay attention to fresh milk!

Northeast Luandun

That is to say, put vermicelli, pork, potatoes, cabbage, beans, pepper and aniseed all in, and grasp the order by yourself. Then add seasonings, such as chicken essence, salt, a small amount of pepper, pepper, soy sauce, and so on. Please follow your personal taste. This dish is convenient, delicious and nutritious.

Pumpkin rice:

Practice: cook normally and stop when it is time to plug in. Cut the pumpkin into small pieces, chopped green onion, and I also like to add some meat from the supermarket, which saves trouble. Of course, pumpkin is the main ingredient. Nothing else is really delicious. Put the pumpkin (that is, others) into the rice cooker. Sprinkle some salt. Cover the lid and press the cooking button. Wait for it to jump to the heat preservation, pull out the electricity and stuffy for a while! ~ ~ It's delicious. No need for oil or anything, it's healthy and simple.

Make noodles:

6 shiitake mushrooms, several canola (Tang cuisine is also acceptable) 10, and 2 persimmons.

Boil the water in the rice cooker, put noodles (buckwheat noodles bought in the supermarket last time, I heard from Dae Jang Geum that buckwheat is good) and put the cut vegetables. Ah, by the way, there is a carrot at home, and I shredded it and put it in. When it's almost done, I put salt in it. Later, I added some starch to make it thicker. (Don't let go according to your hobbies)

Frozen eel pieces bought in the supermarket. You can buy other fish. Cut the slices and soak them in water with soy sauce, salt, aniseed, thirteen spices and sugar (waterlogging). More than half an hour. Take out the aniseed and other sundries inside. Add all the juice and hairtail to the rice. If the water is not enough, add more water. Then it's like cooking normally. Jump to insulation and unplug. Open it later. It's fine too

Add water to make fish porridge.

Golden (silver) needle mushrooms, or mushrooms, and then favorite vegetables, fried meatballs, ham sausages or sausages, can be boiled in a pot, but vegetables are best eaten when they are hot. Salt and oil are necessary, but chicken essence and monosodium glutamate are not needed, and they are completely cooked with materials.

Pumpkin porridge:

Dice the pumpkin and cook the rice together until the pumpkin and rice are ripe and sticky.

Egg porridge:

Add water to the leftovers and cook them into porridge. Beat the eggs and stir until they are thick. Add some salt, pepper and chicken essence and sprinkle with chopped green onion.

Chestnut porridge:

Peel and chop chestnuts and washed glutinous rice, add chopped ginger and salt, and cook until the rice soup is thick.

Green vegetables rice congee:

Boil the leftovers with boiling water and press the switch. Cut the Chinese cabbage into strips half an inch wide. After the instant rice is boiled for 3 minutes, sprinkle with vegetables, stir until the color turns light green, cover, and add salt, monosodium glutamate and sesame oil after about 1 minute. You can also put some shredded rice cakes or sprinkle some shrimp skin as an ornament, and mix it with fragrant cooked lard.

Black and white porridge:

Slice batch with oblique knife in the middle of herring. Shaoxing carved wine, salt and egg white are mixed well. When the pot is 30% hot, put the fish fillets, fry them slightly until they are milky white and take them out. Black fungus and fresh peas are boiled in boiling water. Boil rice for 5 minutes, add fish fillets, black fungus and peas for 20 minutes, sprinkle chopped green onion, sesame oil, salt and monosodium glutamate, and the delicious porridge is ready!

Multicolored shredded chicken porridge:

Stir-fry shredded chicken in the oil pan until the color is white. Boil rice, add shredded chicken, mix well and cover; Turn to slow fire for 20 minutes, stir until thick, add shredded carrot, shredded fresh mushroom, shredded bell pepper and shredded winter bamboo shoots, cook for another 2 minutes, and add seasoning.

Mung bean+bamboo fragrant rice (or millet+corn residue, faster): wash the pressure cooker with raw materials, and then use low fire for 3~5 minutes after steaming.

Nuomi sweet potato porridge

(1 kg glutinous rice can be used for 3 times) Soak the glutinous rice in water for 2 hours, peel and dice the sweet potato, put it all into the rice cooker, add water, and don't forget to stir it from time to time to prevent the bottom from burning, and wait until the rice sticks to a low heat until it is cooked. Sweet potato is sweet enough, so there is no need to add sugar.

Black rice and red bean porridge:

Soak the black rice and red beans in water for about 3-4 hours, wash them out and add sugar to the pressure cooker. When the steam valve of the pressure cooker sounds, it can be turned into a small fire, 15 minutes.

Curry ground beef rice:

Stir-fry onion until soft, stir-fry ground beef, add curry powder and stir-fry; Pour potatoes and carrots, add salt, cooking wine and a bowl of water cover, simmer for 15 minutes, and take out the pot; Put a bowl of cooked rice on a large plate and pour the curry beef over the rice.

Salt chicken+chicken sauce rape+delicious chicken soup: rice and water in the pot; Wipe the chicken with salt, chicken powder and oil inside and outside, and stuff the chicken belly with onion and ginger; When the rice in the rice cooker begins to have holes, put the chicken in, and a pot of salty chicken rice soaked in chicken juice will be out of the pot.

Banana bibimbap:

Dice the banana and mix it with rice. It is best to make the rice soft. You can soak it in water first, which is quite smooth.

Braised in soy sauce:

Choose the big row with soft edges, pat the meat loosely, add appropriate amount of salt to marinate 10 minute, rinse with clear water, drain and put each slice in the oil pan until both sides turn white. Then pour the big row in the oil pan into the pan, and add soy sauce, cooking wine, star anise, ginger, onion, (I also added tsaoko and a seasoning that I can't remember). The big chops cooked are very tender and delicious!

Steaming:

Be sure to choose the big row with soft edges, cut it thinly, pat the meat loosely with the back of a knife, put a proper amount of salt on each piece, add cooking wine, add seasonings like raw ginger and scallions, and cook it together in a rice cooker, which will save trouble.