What delicious food can you make with a rice cooker?

You can cook all the home-cooked meals you usually eat, and the smart rice cooker can actually steam, boil, simmer, stew, pan-fry, deep-fry, and boil.

For example, the Pentium rice cooker I use at home has a lot of functions for cooking porridge, soup, claypot rice, soaking rice and cakes on the panel.

If used properly, it’s absolutely fine for making home-cooked meals.

I often use the rice cooker to cook sweet and sour pork loin, steam fish, roast eggplant, stir-fry shrimp, etc. at home, and they taste very good.

What kind of delicacies can you make with a rice cooker? You can make soup or cook vegetables. I think it’s just not as delicious as cooking in a vegetable pot. What kinds of delicacies can you make with a rice cooker?

I bought a hair dryer and an egg cooker today... Haha... small appliances are becoming more and more abundant. I bought a rice cooker when I was a freshman. I was also going to buy a washing machine. But the school's electric cord didn't work and the school didn't allow it.

,,Humph,, but my rice cooker has only been used to cook things. Cleaning is too troublesome...and the smell will spread far away...Opps,,I don't want to be the target of public criticism...haha...but the things I cook actually end up...

The food is quite small, and it takes a long time to cook, but it really feels like home. I want to buy a small cutting board and a Swiss knife this semester, haha!!! Use a rice cooker

There are so many delicious foods you can make.

Oil-consuming chicken, tomato steamed rice, and all kinds of rice, you can come to Meipai, where there are many food experts who cook delicious food.

What kind of delicacies can you make with only a rice cooker? According to the characteristics of the rice cooker, you can only use methods such as simmering, stewing, steaming, and roasting. For example: Butter mushroom Ingredients (for one person, if you cook more, increase in the same proportion): 200g mushrooms (approx.

8 pieces), 10-15g butter, a little salt, crushed black pepper and dried thyme (can be omitted or replaced, such as chopped parsley is better), a small spoon each, a piece of ginger or a little chopped onion or garlic 2.

Put butter in the rice cooker and press the cooking button. When the butter starts to melt, add a piece of ginger (you can also replace it with onion, garlic and other spices); 3. Wait for 10 seconds after all the butter has melted, then pour in the mushrooms; 4.

Stir-fry slightly until the mushrooms are slightly soft and thin; 5. Add chopped dried thyme, continue to stir-fry evenly, cover and simmer briefly; 6. Simmer until the mushrooms spit out water slightly and become completely soft, then open the lid; 7. Add salt to taste, and stir

Stir-fry evenly; 8. Add black pepper (black pepper powder is also acceptable); 9. Stir-fry again and serve.

Mushrooms can be cut a little thicker and cooked for better texture; the cooking button of the rice cooker may jump up in the middle, so don't worry about it for now. Stir-fry the mushrooms until they are slightly moist and the juice is released before pressing the cooking button again; butter is the best way to mix mushrooms with butter.

The essence of this dish, other seasonings can be used at will: for example, thyme is omitted; adding parsley will make it more delicious; adding only a piece of ginger will have a lighter taste, and sauteing garlic slices or chopped onions in butter will make the flavor richer; adding

Seasoning with soy sauce or oyster sauce is another thing; the more butter you use, the stronger the aroma will be, but it is best not to exceed 15g of butter for 200g of mushrooms. Mushrooms will absorb oil first and then spit it out, so if you feel that the oil is not enough at first, don’t rush to add more.

During the second half of the stir-frying, you will feel that the mushrooms are becoming more and more oily.

What delicious food can you make with a rice cooker?

1. Put the rice into a large bowl, add water and knead it, wash it and soak it in water for 30 minutes.

2. Wash the soaked rice again, drain the water and pour it into the pot. Add an appropriate amount of water. The amount of water is about twice that of usual cooking.

Cover the pot and press the switch to start cooking.

3. Soak the lean meat in bleeding water, then rinse it, cut it into shreds, add an appropriate amount of salt, 1/4 spoon of chicken essence, cooking wine and starch, mix well and marinate for 10 minutes.

4. Peel the preserved eggs and cut into small cubes.

5. After the porridge is boiled, move the lid away to leave a gap to avoid splashing the pot. Cook until the porridge gradually thickens for about 10 minutes, then remove the lid and stir occasionally with a spoon.

6. Use another pot, pour a small amount of water, bring to a boil, add the shredded pork, spread it with chopsticks, and cook until the color becomes lighter.

7. Take it out, rinse it with warm water to remove the scum, and drain off the water.

8. Cook the porridge until the rice is completely cooked and the porridge water is relatively thick. Add shredded pork, preserved eggs, an appropriate amount of salt, and 1/4 spoon of chicken essence. Cook for about 1 minute. Stir continuously with a spoon. Add sesame oil. Stir evenly and serve.

Just go out.

Tips: The lean meat should be marinated with seasonings beforehand to give it a salty and umami flavor, and it will taste better after being cooked with porridge.