1. Egg custard (entry level) First tips on points, steamed with a porcelain bowl is not the most delicious, the most delicious to use special containers, I used to do the Buddha jumped over the wall of the kind of alabaster jar, because my pot is small, so only bought the smallest number, the height of about 10cm, the diameter of the size of the 7, 8cm, practice has proved that such a jar steamed out of the thing, whether it is the egg or the back to speak of the sauce of meat All fresh and delicious. An egg, beaten with chopsticks, poured into the Buddha jumping wall jar, add water and stir well, add a moderate amount of salt. If you have the conditions to add a little pickled winter vegetable tip (recommended Chongqing produced stone soul brand winter vegetable tip, into the altar for 3 years), the flavor is more fragrant and delicious. Then rice cooker with water to start steaming, I am waiting for the water to boil and then put into the jar (without a lid), steaming for 5 minutes on it. Eat when holding a hot alabaster jar, scooped a spoonful of steaming egg custard, ah ～～～～ what is called a happy life, this is ah 2. green bean barley soup, red dates and silver ear soup Practice BB will not say, we should all be able to, the main reminder of a few points: 1, before cooking, be sure to soak with water for at least half an hour to facilitate the cooking of the time to be rotten a little bit; 2, at first to use the key to cook the rice, after the boil To adjust to the porridge key, let it slowly simmer to taste; 3, to add water from time to time, pay attention to the water do not puff out Oh; 4, cooked, unplugged, let it smothered in the pot, smothered with the residual temperature for a while longer 3. Carp soup Ingredients: Carp a carp, ginger a number of wine, salt Container: rice cooker a In fact, it is easy to powder, in the Wudong Road of the small food court you can buy a fresh live fish, and you can ask the seller to kill! Well, back to the bedroom as long as the water rinse clean, remove the inner cavity with the blood and did not get clean gills on it. Sheng water in the rice cooker, the amount of water to no fish is appropriate, the table too much, otherwise the flavor of the soup will be very light, it is not good to drink and not nutritious. Cut the ginger into slices, throw it into the pot, cover the pot and cook together - just turn on the cooking rice that gear. Once it's boiling, add the wine, usually a tablespoon is enough, the main purpose is to deodorize. In order to cook not more than a few times soup to buy a bottle of yellow wine or Huadiao, fork feel very meaningless, so fork usually buy beer, not use up can also give gg drink, hehehe. Because the back of the fish meat head is thicker and more difficult to cook, so this part of the prevail to decide whether it is possible to open to the thermostat gear. Finally put salt, the amount according to their own taste adjustment, resolutely do not put chicken essence and other things, must retain the original flavor. 4. Ribs lotus root soup, this graphic and appearance, see for yourself /read-food-185033-0-70.html 5. Sen Sen Sen Corn Ribs Soup Codonopsis, Sage have the effect of replenishment of gas and solid, with corn, small ribs together in soup, not only for the soup's sweetness, but also promote the body to absorb the corn contained in the Vitamin E, to promote hematopoietic function and blood circulation, to maintain the normal secretion of hormones, highlighting the natural secretion of women, and the normal secretion of the blood. It can also maintain the normal secretion of hormones and emphasize women's natural development. Ingredients: 3 cents each of Radix et Rhizoma Ginseng and Radix et Rhizoma Polygoni Multiflori, 2 ears of yellow corn, 1 catty of baby back ribs, 2 tsp of salt. Method: 1. Wash the corn and chop it into pieces. 2. 2. small ribs washed, blanch boiling water to remove the foam, pick up and spare. 3. Corn, small ribs with ginseng, astragalus together into the cooking pot, add five or six bowls of water stew, about forty minutes, ribs cooked through can fall salt to taste. 6. Five flavors of pork belly soup Huang Jie, Codonopsis, Poria, Atractylodes macrocephala, Chinese yam, nourishing the spleen and stomach, nourishing the vital energy, and promote the efficacy of blood circulation. Pork belly can make the digestive and absorption function function function normally, the organization to obtain adequate and balanced nutrients, on the development of women of all ages, health care, this soup, especially on the nourishment of blood muscle, breasts and buttocks, beautify the skin, bodybuilding is helpful. Ingredients: Huang Jie, Codonopsis, Poria, Atractylodes macrocephala, Chinese yam, one pork belly, two tsp salt, two tbsp wine. Practice: 1. Pork belly turned over to flour or salt repeatedly scrubbed clean, and then turned back to the front, blanch to remove the bitter, deodorization. Fish up, cut into two, and then cut into large pieces. 2. All herbs with water to quickly rinse clean, and pork belly together into the stew pot, add water over the material, first to high heat boil, then turn the heat to simmer for an hour, until the pork belly is completely cooked, add salt, wine to taste. Note: You can also put the pork belly into the rice cooker, outside the pot with three cups of water, cook until the switch jumped up, add salt, wine to taste. 7. skinny egg congee 1, first cut lean meat, diced, washed, salted for an hour 2, then pickled rice, very little oil can be, peanut oil, a few drops on the line, mix 3, the porridge boiled royally 4, boil the water on the rice down, the rice do not put too much 5, boiled to almost good to put the skinny egg boiled for about 2 hours on the good. However, in fact, I am so: tired day, tired half dead, in the supermarket to buy a little tenderloin, and eggs, ready to go home to do congee to eat. Recently, I haven't had much of an appetite, so I just wanted to drink congee with skinny eggs. I've been looking at the half-pot of cold rice in the pot since I got home, and I'm too lazy to move. I'm not sure if I'm going to be able to do this, but I'm going to be able to do it, and I'm going to be able to do it. ◎ Dice the meat and salt it. I'm not sure if I'm going to be able to do that, but I think I'm going to be able to do it. The first thing you need to do is to cut up a little bit of green onion and set it aside. The rice should be cooked for 40 minutes, then put the chopped green onion and diced meat (it should be marinated for an hour, but I'm starving and can't wait), and keep stirring the congee, so that it doesn't get mushy. The porridge should be cooked for another 40 minutes, and the porridge is already very rotten and somewhat thick. The next diced eggs (actually pieces), cooked for more than 10 minutes. The first thing you need to do is to put a lid on the pot and let it simmer for 5 minutes, then it's done. If you start to pour hot water into the pot, the surface of the meat is suddenly subjected to high temperatures, the outer layer of meat proteins will immediately coagulate, making the inner and outer layer of proteins can not be adequately dissolved into the soup; in addition, the soup should not be too early to put salt, salt will make the meat contained in the water will soon run out, but also accelerate the protein coagulation, affecting the soup's freshness; soy sauce should not be early to add, onions, ginger and wine and other condiments do not put too much, otherwise it will affect the freshness of the soup itself. soup itself fresh flavor. Soup becomes clear: to soup clear, not turbid, must be burned with a slight fire, so that the soup only open pot, not rolling. Because the big roll wide open, will make the soup protein molecules condensed into many white particles, the soup is naturally turbid. Soup thicker: in the absence of fresh soup, to make the soup thicker, one is a thin thickening in the soup, so that the soup to increase the sense of thickness; the second is to add oil, so that the oil mixed with the soup into an emulsion. The method is to first heat the oil, punch down the soup, cover the pot tightly with a strong fire, not long, the soup will become thick. Soup light: as long as the flour or rice sewn in a small cloth bag, put into the soup and cook, the salt will be absorbed into the soup naturally become lighter; can also be put into a cleaned raw potatoes, cook for 5 minutes, the soup can also become lighter. Soup become cool: some of the fat too much of the raw materials burned out of the soup is particularly greasy, encounter this situation, you can put a small amount of seaweed on the fire to roast a little, and then sprinkled into the soup, can remove the grease. Soup becomes beautiful: 50 to 100 grams of slightly fat pork cut into slices or dices, and then the iron pot will be hot, the pork is hot, immediately after the boiling water poured into the pot. The pot will sound and turn up a big splash, simmer for a while, a pot of milky white "soup" will come out. Then according to their own preferences to add vegetables and seasonings can be bone broth stew nutrients best and delicious (with electric casserole stew it, and fragrant and does not take up your time; no electric casserole with a general ceramic casserole is also good, and then no will have to just use what pot) First of all, will be cleaned bones (stick bone) with the back of the knife from the middle of the broken, into the cold water pot (first available in the general stainless steel pot to cook so that you can open a faster), the water will be floating to the bottom of the pot, then the water will be opened to the bottom of the pot, then the water will be opened to the top of the pot to the bottom. ), the water will float to the surface of the snow foam skimmed out of the bone broth into the electric casserole, add a small piece of ginger (with the side of the knife to shoot a few times), one or two green onions (with the hand pinch into two segments on the line), a few grains of peppercorns, open to the soup gear, a few drops of vinegar (so that the bones within the calcium is more likely to be dissolved into the soup), the texture of the chewy like, soup open and then stewed for half an hour on the line; like to eat the soft and slagging can be noon to start stewing, have been stewing until you get off work in the afternoon. The first thing you need to do is to make sure that you have a good meal, and that you have the right amount of food. Stewed bone broth can be eaten directly, or add roti and other vegetables to cook, but also can be used to do hot pot soup ...... Note: the pot of water should be added to the full, can not be added in the middle of the day; stewing time do not put salt, to eat and then added to the pot of soup can be (do not put monosodium glutamate (MSG), which affects the original fresh flavor)