Coke chicken wings: Practice: Wash two Jin of chicken wings, put them into the rice cooker, pour a can of Coke and 1/3 bowl of soy sauce, cover the lid, press the cooking switch, and wait until the switch automatically jumps. Fried dumplings: You can make genuine fried dumplings with a rice cooker, and you can buy frozen jiaozi everywhere, which is as shiny and golden, and the bottom of jiaozi bites a crunchy drop ~ Practice: Pour a little oil into the pot of the rice cooker and wipe the bottom of the pot evenly. Spread a layer of quick-frozen jiaozi evenly, pour in water less than half of jiaozi, cover the lid, press the cooking switch, and wait for the switch to automatically pop up. A good rice cooker has a good non-stick performance. The cooked fried dumplings can be easily lifted with a slight push of a plastic rice spoon, and there will be no problem of sticking the bottom of the pot at all. It is really a good way for lazy people to fail.

fried noodles with black bean oil: practice: 75g of dried shrimp noodles, appropriate amount of shredded bacon, appropriate amount of bean sprouts, 2 tablespoons of vegetable oil, a little salt and half a bowl of clear water are poured into the rice cooker. Press the cooking switch, and when the switch automatically jumps up, open the lid and pour in the right amount of soy sauce while it is hot. If possible, please use oyster sauce and mix the noodles evenly. Ps: 1. Side dishes can be freely played as you like, such as lunch meat, sausage, lean meat, carrots, leeks, mushrooms and so on; 2. Bean sprouts are more oily. I have tried to replace bean sprouts with sliced mushrooms, and 1 tablespoon of oil is enough; 3. Soy sauce must be put last. Putting soy sauce at the beginning is easy to paste the bottom of the pot and produce bitterness. Mung bean syrup: Practice: Half a bowl of mung beans is soaked in boiling water to remove the astringency. After soaking for one night, the water is drained and poured into a stainless steel bowl. The water is less than 4 cm. Pour half a bowl of water into the inner pot of the rice cooker, put the stainless steel bowl into it, and cover the pot. Press the cooking switch, and after the switch automatically jumps up, pour the right amount of sugar to taste while it is hot. PS: 1. Mung beans are soaked in boiling water to remove astringency. It is said that it can make mung bean soup eat less sugar, which is better for the body; 2. Everyone likes different soft and hard tastes. If you feel that mung beans are not blooming enough or soft enough after cooking, cover the pot and stew for half an hour to see if the flowers will be more beautiful. 3. In summer, putting mung bean syrup in the refrigerator will taste better and mung beans will taste better. Cream mushroom rice: Practice: pour two cups of rice and a little more than two cups of water into the rice cooker, add sliced mushrooms and diced bacon, add a little salt and a tablespoon of butter, press the cooking switch, and when the switch automatically jumps up, knock in an egg while it's hot, cover the lid and stew for a while, and you're done! Honey apples: This method is the best for cleaning up the apples that can't be eaten at home. Practice: Peel and dice 2-3 apples and pour them into the pot in the rice cooker. Add half a spoonful of sugar (that is, a big spoon for scooping rice) and a tablespoon of vegetable oil. Cover the rice cooker without adding water, press the cooking switch and wait until the switch automatically jumps. PS: 1. If you like cinnamon, you can add some cinnamon powder. The flavors of apple and cinnamon are very suitable. 2. This is like apple preserves. If you can't finish eating it, please put it in a small bowl and put it in the refrigerator for preservation. 3. It can be served with toast bread, cakes, fillings, mixed with yogurt, and so on, which is very useful. I like to eat apple granules with bread after heating them in the microwave oven. The monotonous bread immediately adds a different sweet taste.

1) Coca-Cola chicken wings Material: chicken wings, pepper, dried red pepper, onion, ginger and a can of Coca-Cola. Method: 1. Wash the wings, make several cuts on each wing, add a little soy sauce, salt and shredded ginger and marinate for 2-4 minutes. 2 put oil in the pot, heat it to 6%, add pepper and stir fry to taste. Add wings and fry until golden on both sides. 4 Pour in cola, and it is advisable to cover the chicken wings. 5 cooking stalls Let cola open, change the heat preservation stalls, put dried peppers and salt to taste. Watch the fire from time to time, and it will be finished when the cola juice thickens. 7 Sprinkle chopped green onion to make the dish look better. Note: 1. Don't put the pepper at the beginning, it is easy to be Hu and not delicious. Coke is usually 8-1 chicken wings with a can of coke. Don't put too much soy sauce. If there is no coke, you can also take sugar instead.

(2) Material selection of secret garlic-flavored spareribs: the spareribs should be made in small rows, that is, it is best to have thinner bones. Note that it is best not to buy the kind with big bones, and you should get up earlier in the morning when you want to buy spareribs, otherwise the rest will not be very good. 1. The spareribs need about a catty, so you can make a pot. 2. You also need some mushrooms, fresh, about 5 cents. Chicken essence, cinnamon, star anise, etc. Method: When buying the ribs, you can ask the seller to chop them into small pieces of 5-6cm, and then wash them when you come back. Mash the garlic and marinate the ribs with mashed juice (or if you are too troublesome, you can use garlic powder, sprinkle with soy sauce in a moderate amount, sprinkle with monosodium glutamate and minced ginger, and mix well. Marinate them for an hour and a half to two hours as before, and pick up the ribs. Star anise (you can also buy that kind of stew powder to use, which has a good effect and is convenient). Divide the mushrooms into four and put them in the pot. Then start stewing, and pay attention from time to time. If the water is dry, add water until the ribs are "exposed", that is to say, the meat shrinks, the bones protrude and the flesh and blood are separated. Yes, understand? Taste the taste of mushrooms, add some salt and chicken essence, and you can go out of the pot.

(3) Method of decocting the package: 1. Use 1ml of 37-45 degree water to melt half a piece of yeast, pour in a proper amount of flour, make a dough with moderate hardness, and ferment for about 2 hours. At this time, you can prepare stuffing. Both meat stuffing and vegetarian stuffing can be introduced: meat stuffing: 25g of minced meat, a chopped zucchini (carrots, celery, beans, etc., or mixed with various vegetables), a little shrimp skin, 15ml of olive oil, chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper powder, and a little sesame oil. If the water content of vegetables is not high, add some water and mix well. Plain stuffing: stir 4 eggs evenly, fry them until cooked, break them up, a chopped zucchini (carrots, celery, beans, etc., or mix all kinds of vegetables), a little shrimp skin, 15ml olive oil (if you put more oil in scrambled eggs, you don't need to put them separately here), chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper powder and a little sesame oil, and mix them. 2. Divide the dough into six equal parts, roll it into skin, wrap the stuffing, wake up for 15 minutes, put it into the pot at a certain interval, and pour about 125 ml of hot water, just like "cooking" steamed bread.

(4) Cooking cakes with electric cookers All the tools should be available at home, and the weight should be controlled with a spoon. Step 1: Wipe all the water and oil in the two bowls with napkins first, and make sure that your hands can't get wet during the operation. Separate the egg white from the egg white. If you want to be sweet, add salt first. . . Add a small amount of salt to the protein solution first, a little bit is enough, and then fill it with a spoonful of sugar! Start beating egg whites with three chopsticks. Tilt the bowl a little, so that chopsticks can get in touch with the protein to the maximum extent, and get twice the result with half the effort! When it's all bubbles like this, continue to fill a spoonful of sugar. Keep fighting, fight hard, fight hard, and don't rest until it becomes hard and foamed. Even if the egg white is hard, the egg white can't be poured when the bowl is turned upside down, only when it is the same as cream. . . This is the most critical step, and it can usually be done in fifteen minutes. Add 2 spoonfuls of sugar to the egg yolk. Add 3 spoonfuls of high flour. Ordinary flour, medium gluten flour and low gluten flour can be used, but you can't add 6 tablespoons of milk to the egg yolk bowl with high gluten flour! No more, no less, just six spoonfuls. If there is no milk, you can use the baby's milk, and if you use a drink, you can use orange juice or something. Stir all these materials together with chopsticks into a paste. Isn't the color beautiful? Be sure to mix them evenly! Dig half of the beaten egg white foam in with a spoon, and also use a spoon. Remember, you must stir it up and down (you can't circle, let alone use chopsticks, which will make the flour stiff, so the cake won't rise). Stir half of the egg white and egg yolk up and down evenly with a spoon. . . Then add the other half of the egg white and stir it up and down with a spoon! Finally, it's such a mess. Plug in the rice cooker, press the cooking button, and it will jump up in one minute. When the pot feels a little hot, it will be fine. This is called preheating. . . Pour a little cooking oil into the bottom of the pot and wipe it with a napkin to prevent the cake paste from pouring out at the bottom of the pot. Pour the cooked paste into the rice cooker! ! ! Shake the table with your hand a few times to shake out the big bubbles inside. Put it in the rice cooker and press the cooking button. In less than 2 minutes, I will jump to the state of heat preservation, so leave it alone! Plug the air outlet on the rice cooker with cloth. . . Boring! After 2 minutes, press the cooking button again and let it stay stuffy for 2 minutes. Just do it. My rice cooker is small, only 5 watts. If other sisters have big rice cookers, they may have less time. Think for yourself. ) This is the finished cake. Compared with the cake shop, the homemade one is softer and the egg flavor is much stronger. But the cake room looks very good, and it will be fluffy with baking powder. Pineapple Flip Cake Tips: When processing pineapples, in order to keep the fresh taste of pineapples, you can soak the sliced or block pineapples in salt water for about 3 minutes, and then soak them in cold boiled water to remove the salty taste, which can achieve the purpose of desensitization. American muffins are made by beating the egg whites into thick cream with an egg beater. You can add sugar and a little salt, but I have recently lost weight, so please reduce the sugar and remember to add some fresh lemon juice. I didn't buy an electric egg beater, and my hand was exhausted. After all, it's manual, but it's still not hard enough. Next time, use electric ones. The next step is to stir the egg yolk and corn flour into an egg paste, and then add some baking soda to ferment. You can do it without putting it, so the muffin will not be very fluffy, but it will be tender and smooth. The soda is fluffy, but it's dry. I'm a little square. Then mix the beaten egg whites and put them in the rice cooker. The rice cooker should be buttered first. When the rice cooker is stuffy for 2 minutes, open it, damn it, it smells good! But hot, it is actually the same principle as the oven. Then press the inflation pressure with a spoon and shape it by the way. Stuffy for another 1 minutes, pour it out, and look, one side is ready, and the butter is hot baked and golden yellow! Great! Then butter the other side and, in turn, continue to bake in the rice cooker. Continue for 15 minutes and you're done! Let's see, with a lemon in sugar water, delicious.

(5) Hakka salted chicken leg material: 2 chicken legs, a few slices of ginger and 4 onions. Ingredients: salt/oil/chicken essence. Some practices: First, wash the chicken legs, control the moisture, and prepare a few slices of ginger. After the drumsticks are thoroughly dried inside and outside, first wipe the drumsticks with oil, then wipe the whole drumsticks evenly with refined salt and chicken essence, and grasp the salt and chicken essence in your hands. Wipe a layer on the whole drumsticks from top to bottom inside and outside, and set aside! You can put it for more than an hour if you have enough time. Pour a thin layer of oil into the cleaned rice coOKer, add ginger slices, put the pickled chicken legs in the rice cooker, cover them, plug them in, press the switch until the rice cooker trips automatically, open the lid, turn the chicken over with chopsticks, and press the switch again. This time, the rice cooker will trip automatically, and it will be ok. Prevent the onion from entering, and keep it stuffy for 5 minutes. After the chicken leg is put on the plate, the oil at the bottom of the pot and the precipitated salt sauce are poured on the chicken. Although the bottom of the rice cooker is a little burnt, it makes the chicken more fragrant. This chicken leg tastes tender and delicious, oily but not greasy. < P > (6) Salted hand-baked chicken raw material: one chicken. Seasoning: one tablespoon of oil, one tablespoon of soy sauce, one tablespoon of soy sauce, appropriate amount of salt, a little sugar, and a bottle of yellow wine. Ingredients: onion and ginger slices. 1) firstly, opening the cage of the bare chicken and airing the water; 2) Appropriate amount of salt, as long as the whole body and the inner cage of the chicken are evenly touched with salt, two pieces of ginger are stuffed into the inner cage of the chicken, and the seasoning is evenly mixed to marinate the chicken for about 2 minutes; 3) put a piece of chicken oil in the rice cooker, about two pieces of onion are placed on the chicken oil, and the chicken feet are placed in the pot, and the remaining seasonings are also poured into the pot; 4) Plug in the electric cooker, keep the temperature for 1 minutes, and then open the lid; 5) You can tear or chop the pieces by hand after it is allowed to cool. Key Tips: 1. Chai chicken is more elastic. If you only use half of it, you should choose the side with the sternum to avoid the chicken breast from shrinking when it is heated and the taste is dry. 2. For those who like to eat chicken skin, in order to avoid greasy, the chicken can be frozen and then torn. If the chicken skin is torn off, just let the chicken cool.

(7) Yogurt material: 1 stainless steel inner pot, 1 electric rice cooker, 2 liters of fresh milk, 2 grams of lactic acid bacteria powder (the amount of bacterial powder added varies according to the brand) and 1 thick cloth. Production steps: 1. Sterilize all the utensils with hot water first, and then pour the fresh milk into the stainless steel inner pot; Then heat the fresh milk in the inner pot to 45℃ to turn off the fire. 2. Add lactic acid bacteria powder into the heated fresh milk, stir and cover the lid. 3. Place the thickness at the bottom of the rice cooker. 4. Then put the stainless steel inner pot on the cloth. In order to prevent the temperature from being too high, the cover of the rice cooker should be half opened, and then plugged in to keep warm. 6. After 6-1 hours, the fresh milk becomes pudding-like and can be eaten or put in the refrigerator for refrigeration. Advantages: rice cookers are available in all families, and 2-4 liters of yogurt can be made at a time. Disadvantages: the procedure is complicated, and it is easy to fail because the holding temperature is too high, because over 5℃, the live bacteria are easy to be scalded to death, which leads to fermentation failure. Note: 1. There is no need to drain water in the rice cooker. 2. Plug in the electricity to keep warm, without pressing the cooking switch. 3. Don't use aluminum pot and iron pot in the inner pot first, because the materials of these two pots will oxidize when they meet acid, and other temperature-resistant pots have no such concerns.

(8) Pizza 1. Noodles: Heat a small amount of butter to melt, mix it with an egg and a small amount of self-raising flour, then add milk and flour (flour and milk should be added bit by bit) and knead it into dough. Don't be too soft, let it ferment for 2 minutes. 2. Evenly coat a little olive oil on the flat chassis, and spread the dough after wheezing on the flat chassis from the inside out, making it as thin as possible. 3. Spread your favorite side dishes evenly on the bread, such as ham, corn kernels, green beans, carrots, green peppers and so on. Sprinkle tomato sauce, stir well, and brush a layer of salad oil or butter on the centennial edge of the cake to make the taste crisp. Brush a layer of egg yolk liquid on the edge, and it will have a golden effect when cooked. 4. Put the bread into a preheated and buttered rice cooker, press the cooking button, then add the cut cheese when it is 8% ripe, and continue to cook. The whole cooking process takes 3 minutes.

(9) Shrimp with garlic goes to the supermarket to buy prawns, vermicelli, peanut oil and garlic. These will do. Chop the garlic as much as possible, then spread it on a plate and smooth it. There should be more garlic, at least cover the bottom of the plate. Blanch the vermicelli in boiling water until soft, then take it out and spread it on the garlic paste. Wash the shrimp and put it on the vermicelli. Then add salt, chicken essence, a small amount of cooking wine and peanut oil to the plate. Peanut oil should be slightly more, otherwise it will not taste good. But not too much, it will get tired. Well, if you don't put anything in it, peanut oil can probably smooth the bottom of the plate, so that fans can get oil. If you put the fans first, then watch the peanut oil pour, and it's probably almost enough. After completing the above steps, put the plate in the rice cooker and steam it. When it is cooked, you can take it out and eat it. (1) Stew the black-bone chicken with rare mushrooms and lotus seeds, wash the items on it, and then add water to the rice cooker and heat it with the black-bone chicken. After about 3 minutes, the water boils. Keep heating and pay attention to the pot.