In hot summer, cooks don't want to stay in the kitchen for another second, so they need a clever "one pot cooking". As long as all the staple foods, meat and vegetables are put into the rice cooker, they can be eaten in a short time. Although lazy, the healthy and nutritious part cannot be discounted! ! Boiling, stewing and boiling are healthier and less fat than frying, frying and hot frying.

Hefeng turtle rice

Ingredients: brown rice (or white rice) 1 cup turtle slices, 2 large pieces of rotten skin, 2 pieces of red mushroom 1 corn kernels, appropriate amount of asparagus 12 white bamboo shoots, appropriate amount of carrots, appropriate amount of kelp 1 slice: rice wine 1 tablespoon of salt, a little.

: Soy sauce 1.5 tablespoons of rice wine, 3 tablespoons of glutinous rice, 2 tablespoons of kelp and chaiyu original soup according to the daily cooking water.

Practice: 1 turtle slices are washed, dried and marinated for more than 30 minutes. 2 Cut the rotten skin into strips, wash the asparagus and cut it into small pieces, dice the white bamboo shoots, peel the red mushrooms into small pieces by hand, slice the carrots and drain the corn kernels for later use. 3 Wet the kitchen paper towel and wipe the surface of kelp for later use. 4 Open a boiling pot, add some salt after the water is boiled, blanch asparagus, drain and cool, and then cut into small pieces for later use. Heat 5 oil pans, add a little more oil, add snapper slices and fry until golden on both sides. Take out and set aside. 6 Take a deep pot, add brown rice and seasoning (rice must be cooked at the bottom), then add ingredients such as sea belt, and finally add fried fish fillets. 7. Put in the rice cooker, put a glass of water in the outer pot, cook until the switch jumps, and then stew for 15 ~ 20 minutes. 8 Open the lid, add the blanched asparagus, gently turn the rice spoon from bottom to top, and stir well.

Braised rice with mango and snapper

Ingredients: brown rice 1/4 cups oats 1/4 cups whole milk 1 cup pineapple 1 slice mango 1/2 erythritol 1 teaspoon lemon 1 Taiwan Province snapper slice/. 2 tablespoons brown rice oil 1/2 tablespoons onion 1/2 fishbone 1 pair of Taiwan Province clam 15 celery 1 root onion, 3 laurel leaves, 5 leaves and 5 black pepper granules.

Practice: 1 Prepare all ingredients. 2 Fish stock. Cut off the meat of the whole fish, leaving the fish bones and head to cook the soup. The broth is mainly made of onion, celery, shallots and fresh clams, and finally laurel leaves and black pepper are added to remove the fishy smell. 3 Mango and pineapple sauce Cut mango and pineapple into paste, add a little erythritol and a whole lemon juice to fry snapper slices, marinate with white wine 15 minutes, mix flour and salt and cover the surface of fish slices, add cream and brown rice oil to a hot pot, and stir-fry for 5 stews. Oats and brown rice are stewed in fish soup (added several times) with moderate hardness. Oats and brown rice are rich in dietary fiber, which helps to control blood sugar and blood lipids. Mango pineapple sauce adopts seasonal ingredients, and uses zero-calorie erythritol instead of sugar to give it sweetness. Fish is fried with brown rice oil with high smoke point, which is not easy to deteriorate and has low calories when used in good local ingredients.

Snapper in tomato sauce with North African rice.

Ingredients: Soft-shelled turtle slices 1 broccoli slices 1 sweet pepper 1 small tomato, appropriate organic tomato sauce, appropriate garlic, appropriate laurel leaves, 2 petals 1 north African rice slices, appropriate flour, appropriate white wine, appropriate Italian spices, appropriate black pepper, appropriate apples 1 beetroot, half onion, half celery, 2 white mushrooms 1.

1 Prepare ingredients 2 to make vegetable soup: Dice apples, beetroot, onion, celery and carrot, tear white mushrooms into small flowers, keep half of onion, and cook the rest with the above ingredients in an electric cooker. Marinated fish: Sprinkle Italian spices, black pepper, salt and white wine on both sides of the snapper steak and marinate for 20 minutes. Dry the water with a kitchen paper towel and pat a thin layer of powder before frying. 4. Mash garlic, cut tomatoes in half, and cut sweet peppers into large pieces. Saute garlic in olive oil in a hot pot, stir-fry onion over medium heat until soft, then add tomato and bell pepper until soft. 5 add appropriate amount of tomato sauce and stir fry, and increase or decrease according to personal taste. Add bay leaves, sprinkle some Italian spices, add some vegetable stock and diced vegetables, mix well and cook on low heat 10 minute. Pan-fry snapper on medium and low fire until golden brown on both sides, then fry, drain excess oil with kitchen paper towel, boil water, add some salt and vinegar to cook cauliflower. Cover the North African rice with the same amount of hot water for 3-5 minutes, and then loosen it with a fork. Set the plate and serve.

The tender and smooth snapper steak is drenched with Carrefour organic tomato sauce and sweet and sour red sauce boiled with vegetable soup, and with the strong collocation of North African rice, it creates a rich taste and full nutrition.