1. Bacon sausage clay pot rice

Raw material: rice

Accessories: bacon/sausage, mushrooms/vegetables

Seasoning: 4 onions, oil, salt, sugar, soy sauce, spicy oil, sesame oil, black pepper and wine

Practice:

1. Then fix them before cooking. It's about half cooked. Put these materials aside for use

3. Open the electric rice cooker to see that the rice is almost dry. Put all the things in it for use, stir them with fanfan, cover them, and wait until the rice automatically jumps to heat preservation

4. Now open the lid, add soy sauce/spicy oil/salt/oil/juice mixed with a little water to stir, cover them and press the button to cook. Sprinkle onion and black pepper on the surface, cover it, and leave it for 5-1 minutes

2. Hakka salted chicken legs

Raw materials: 2 chicken legs

Seasoning: a few slices of ginger, 4 onions, salt, oil and chicken essence

Practice:

1. Wash the chicken legs and control them to dry.

3. Pour a thin layer of oil into the cleaned rice coOKer, add ginger slices, put the marinated chicken leg in the rice cooker, cover it, plug it 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.

4. Add the shallots and leave them for 5 minutes; After the chicken legs are 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.

3. electric cooker beef and egg rice

raw material: rice

auxiliary materials: some beef, one or two eggs, half carrots, cabbage or vegetables

seasoning: 3 onions, oil, salt, monosodium glutamate, black pepper and soy sauce

Practice:

1. First, wash the rice and add water. Open the eggs and mix well, and put them aside for use

3. Turn on the electric rice cooker to see that the water is almost dry. Put all the things to be used in it, stir them with fanfan, cover them, and wait until the rice automatically jumps to heat preservation

4. Now open the cover, add the soy sauce/salt/oil/juice mixed with a little water to stir, cover them, and press the button to continue cooking. (If you like eggs here, you can add an egg.)

5. Well, skip to the heat preservation. Sprinkle the onion and black pepper on the surface, cover it, and let it sit for 5-1 minutes.

4. Steamed eggs

Ingredients: 2 eggs

Seasoning: salt, water

Practice:

1. Beat the eggs evenly, then add water (remember not to use boiled water, it is best to boil them in cold water) and a little salt (BB doesn't like monosodium glutamate, which is the original flavor, of course, you can add it if you like) < p BB Generally, warm water is added, the shelf is put away, then the egg liquid prepared above is put on, covered and cooked, and you can eat it after about 15-2 minutes.

5. Shredded pork noodles with vegetables and mushrooms < P > Raw materials: noodles < P > Accessories: vegetables, mushrooms and lean meat < P > Seasonings: salt, oil and chicken. For later use

2. Then put hot water in the electric rice cooker, add noodles and cook until 6 minutes are cooked. Then put all the vegetables, mushrooms and shredded pork down, add salt, chicken essence and a little soy sauce to adjust the color, and affix

3. When the noodles are 9 minutes cooked, add onion and oil, unplug the plug, and smother the noodles with the remaining temperature of the electric rice cooker.

2. Cut the pork into minced meat, and marinate it with oil, salt, chicken essence, etc. for about 1 minutes according to personal taste

3. Put all the above raw materials into a plate and mix well

4. Add water to the rice cooker. Put the rice cooker in a steamer (if there is no steamer, it is recommended to steam it directly in water) for about fifteen minutes.

7. Curry chicken wings

Ingredients: seven chicken wings

Accessories: half an onion

Seasoning: 1/3 curry block, 1 tsp butter, 2 tsps cooking wine, 1/3 can of coconut milk, and salt

. After the butter and oil are melted, add the diced onion

3. After the diced onion is softened, add the chicken wings, spray the cooking wine (red wine is also acceptable), add water to the chicken wings, and stew for 1 minutes

4. Turn the chicken wings and add the chopped curry pieces (remember to break them! I forgot to break it and cook it into pieces), add salt and coconut milk, and if the rice cooker has a shift function, add curry and turn it to the porridge stall; Burn it until the juice is collected, and be careful not to burn it.

8. Agrocybe aegerita pork bone soup

Raw material: pork bone

Accessories: Agrocybe aegerita, red dates and American ginseng

Seasoning: salt

Practice:

1. Wash the pork bone, boil it in water, take it out and rinse it for later use

2. Cook the soup for 2 hours instead (the longer the Agrocybe aegerita is cooked, the more fragrant the soup will be, and it can be cooked for a longer time if there is time), and then add American ginseng slices and appropriate amount of salt in the last half hour to cook it together.

9. Meatball and winter melon soup < P > Ingredients: 5g of white gourd and 25g of pork belly < P > Seasoning: 1g of onion, a little raw flour, appropriate amount of salt and appropriate amount of monosodium glutamate. Cut into small cubes for later use

2. Add salt and raw flour to the chopped pork belly and knead it into meatballs

3. First put the seasonings such as meatballs and onions in the pot, add appropriate amount of clean water and simmer with low fire

4 or 2 minutes before putting the wax gourd in. Boil on low heat for 15 minutes and serve

1. Hand-grabbed chicken rice

Ingredients: appropriate amount of rice

Accessories: two big chicken legs, two small carrots and one small onion

Seasoning: oil, salt, soy sauce, cooking wine, chicken essence, Jiang Mo, minced garlic and cumin powder

Practice: Wash carrots and onions and cut them into filaments; Soak rice in water for later use

2. Turn on a hot pot, put a little more oil in the pot than usual, add shredded onion to the pot and stir fry until fragrant, then add marinated chicken and stir fry, add light soy sauce and a little cumin powder, and continue to stir fry until the chicken changes color; Then, stir-fry the carrots a few times, add twice as much salt as usual, add the right amount of chicken essence, add the water that has just not eaten the meat, cover the pot and boil it with strong fire for about 3 minutes, turn off the fire

3. Rub a layer of oil on the bottom of the rice cooker, spread ginger slices and chopped garlic cloves, then put the cooked chicken in the rice cooker and cover the soaked rice; Finally, add the soup left in the wok, and add the water for cooking as usual ... Next, just wait for the cooking switch to jump up

4. After the rice is cooked, you can mix the dishes with the rice.