Korean rice cooker is a multifunctional cooker, which can be used to cook all kinds of delicious food, so it is very important to master the recipes of Korean rice cookers, as shown below:

1, Korean hotpot noodles

Materials:

1 bag laver soup, 1 piece of thick soup treasure (try to choose the flavor of chicken soup), scallop (no need to add), 2 small handfuls of Flammulina velutipes, 5 dried mushrooms, 2 rapeseed, 2 fresh shrimps, 6 pieces of mutton, appropriate amount of noodles, 1 spoon of oyster sauce, 1 spoon of Korean hot sauce.

Production method:

1) making soup

(1) Use seaweed soup bag instead of kelp, because there are a lot of shrimps and seaweed in it, so you can pick up the fresh soup and pour it directly into the pot with appropriate amount of boiling water.

(2) After the fire boils, add scallops (anything can be omitted) and thick soup treasure, and continue to cook for 10 minute.

(3) Remove all the objects from the pot, leaving only the soup.

② Cook noodles.

(1) Buy handmade noodles in the supermarket. If you don't bother, use 200 grams of flour, egg white and cold water to make noodles and roll them yourself. It will taste better.

(2) When cooking noodles, add 1 spoon oyster sauce, 1 spoon soy sauce, 1 spoon Korean hot sauce and a proper amount of salt.

(3) After boiling, take out the cooked noodles while they are hot.

⑶ Cooking

(1) Boil the washed shrimps, mushrooms, rape, Flammulina velutipes, beef and mutton slices with the remaining soup. Don't cook for too long, so as not to affect the nutritional value.

(2) Pour the soup and vegetables on the surface while it is hot.

2. Korean seafood tofu pot

Materials:

30g onion, 50g pickle, 1/2 fish, 50g fish, 1/2 crabs, 2 boxes of tender tofu, 4 white shrimps, 4 clams, 30g clams,10g Flammulina velutipes and clams.

Production practice:

(1) Peel and shred the onion; Cut the kimchi into small pieces for later use.

(2) Wash the cut flowers thoroughly, and then cut them into appropriate sizes; Wash and slice the fish; Wash crabs and cut them in half; Cut tender tofu into four squares; Wash white shrimp, clams and clams; Remove the roots of Flammulina velutipes and Chrysanthemum morifolium and wash them for later use.

(3) Take a pot, heat it, add sesame oil, add shredded onion by the method of 1, and stir-fry for about 2 minutes.

(4) Add the stock to the pot of Method 3, bring it to a boil with strong fire, add the materials and fish plate of Method 2, and cook for about 3 minutes with medium fire.

(5) Mix all seasonings evenly, and pour them into the pot of Method 4 and mix well.