Cook porridge, stew meat, cook egg custard, cook soup, and make fresh mushroom rice. Ingredients: 4 fresh mushrooms, shredded chicken, 1/4 cup minced celery, 1 tablespoon white rice, 1 cup water, 1 cup seasonings: salt, 1 teaspoon sesame oil, 2 teaspoons soy sauce, 2/3

Tbsp sugar 1/3 tbsp cornstarch 2 tsp black pepper 2 tsp Method: (1) Wash and drain the rice, add 1 cup of water and soak for about 15 minutes.

(2) Wash and shred the fresh mushrooms, mix well with shredded chicken and seasonings, and spread on the rice.

(3) Put it into the rice cooker and cook it. After the switch jumps up, simmer for another 10 minutes. Open the lid, stir in the minced celery, and simmer for another 5 minutes. Finally, use a rice spoon to gently mix evenly. Use it for stewing.

Hooves are the best.

You can put the hooves into the rice cooker before going to bed at night. After the water boils, press the button to keep warm. It will simmer on low heat overnight. When you open the lid the next day, the fragrance will be fragrant and the hooves will be soft.

It's not rotten, it tastes great, no worse than casserole stew.

Needless to say, the rice cooker can steam rice. It can also be used to make cakes and potato stew. The method of making cakes in the rice cooker is the ingredients: 110 grams of flour, 110 grams of sugar (refined fine sugar, Taikoo brand), 5 eggs.

(fresh), some butter (the more, the more fragrant, packed in a small cardboard box, cut into more than one-third), 50 or 60 grams of milk. Flour and sugar are 1:1, and you can leave out other things.

.1. Sift the flour three or four times. 2. Separate the yolks and egg whites of the eggs. 3. Put a little salt in the egg whites (helps to beat them). 4. Beat the egg whites until the egg whites can no longer flow down when the egg white basin is turned over.

That’s right 5. Take two-thirds of the sugar and put it in three times while beating the egg whites. 6. Put the remaining one-third of the sugar into the egg yolks and mix well with the egg yolks until the color of the egg yolks becomes lighter. 77.

Add butter and milk to the egg yolk paste, and stir thoroughly. 8. Slowly add the sifted flour into the above custard paste (you can add it several times), and stir thoroughly. 79. Now, pour the beaten egg whites.

Pour in the batter and be sure to stir evenly 10. Preheat the rice cooker slightly, apply butter, and pour the batter in. 11. Cover the lid and press cook 12. Soon (more than 20 minutes), it will

Jump to the Keep Warm setting and leave it alone. Keep it for half an hour, then press Cook again. Jump to the Keep Warm setting and keep it for another half hour. It's almost done. If you're not sure, just open the lid and take a look.