electric cooker is a common appliance in the kitchen, which can meet different cooking needs. However, there are many brands of electric cookers on the market at present, and Jiuyang Zisha electric cooker is one of them. The following is to introduce how to use Jiuyang Zisha electric cooker and the cookbook of Jiuyang Zisha electric cooker.

how to use the Jiuyang Zisha electric cooker

1. Read the instructions first. There are precautions in the instructions to teach you how to use the Jiuyang Zisha electric cooker. For example, the liner needs to be completely cooled before it can be flushed with cold water, otherwise it will cause the liner to crack.

2. It takes more than 4 hours to cook soup and 3 hours to cook porridge in Jiuyang Zisha electric cooker. The materials can be put one after another as needed, but care should be taken to put them little by little. Don't suddenly add a lot of cold food into the hot Zisha cooker to prevent the liner from cracking.

3. Jiuyang Zisha electric cooker is divided into high-temperature gear and automatic gear. If you want to hurry, you can set it to high-temperature gear. If you are not in a hurry, you can set it to automatic gear. If you need to keep warm after cooking, you can adjust the heat preservation gear.

4. When the inner container of Jiuyang Zisha electric cooker is put into the bottom of the pot, the water outside the inner container should be wiped dry first.

5. When not in use, clean the liner and keep it dry.

6. Put the Jiuyang Zisha electric cooker in a dry place and keep the bottom of the outer pot clean.

cookbook of Jiuyang Zisha electric cooker

1. Stewed Sydney with lily

Materials: 2 Sydney, 2 lilies and 3 crystal sugar.

practice: after the rock sugar is boiled, bring it to a boil with slow fire, soak the lily in clear water for half an hour, put it in boiling water for three minutes, and then drain the water. Cut off the heart of Sydney, put Sydney, Baihe and rock sugar water into a stew pot and stew for about 3 hours.

2. Braised carp with sour plum

Ingredients: 1 carp, 5 pieces of sour plum, 1 pack of pickles and 4 spareribs.

practice: cut the carp, fry it in the oil pan until it looks golden, cook it with ginger, onion and wine for five minutes, and cook the ribs for five minutes. Carp, ribs, sour plums and pickles are put into a stew pot together, and boiled grain is added, and the stew lasts for about four hours.

3. Stewed black-bone chicken with Beiqi and Danggui

Ingredients: Beiqi in half, Danggui in half, a black-bone chicken and a slice of ginger.

practice: after cutting the chicken, wash it, boil it in boiling water for five minutes, then wash it, add appropriate amount of boiling water to the stew pot of Radix Astragali, Radix Angelicae Sinensis, Black-bone chicken and ginger, stew for about five hours, and then add seasoning.

4. Stewed pigeon with Radix Astragali and Radix Codonopsis

Ingredients: one pigeon, half a catty of Radix Astragali, half a spoonful of Radix Codonopsis, half a spoonful of wine, half a catty of Rhizoma Dioscoreae, two ounces of pork and one slice of ginger.

Practice: Pigeons and pork are boiled in boiling water for five minutes, and then washed. Add yam, Radix Astragali, Radix Codonopsis, ginger and wine into a stew pot, add boiling water, stew for about five hours, and then add seasoning.