Use rice cooker to make salt-baked chicken. The practice is not complicated. Prepare a whole washed chicken, a thin layer of salt on the body of the chicken, the chicken stomach put a few slices of ginger, let it rest for 5 minutes. During this time, prepare a bowl, add a tablespoon each of dark soy sauce, soy sauce, sugar, a little salt and cooking wine, mix well. Then apply to the chicken and marinate for 20 minutes. Layer the bottom of a rice cooker with sliced ginger and green onions (the green onions can be whole without chopping), add the chicken and marinade seasoning, drizzle with a tablespoon of salad oil, and wait for the rice cooker to switch to keep warm for 10 minutes before opening the lid. When you hand-tear it to plate, you can sprinkle some white sesame seeds on it and add your favorite seasoning to match your taste.
Black Bean Spare Ribs. Ribs, black beans, garlic, cornstarch with a little soy sauce and oil mixed well into the rice cooker steam on it. This can be placed in the rice cooker prop and rice steamed together, rice will also become fragrant oh!
Garlic Eggplant Cut the eggplant into strips and put them on a plate, add olive oil (if you can eat spicy, add some dried chili peppers, the taste will be great) and put them into the rice cooker to steam. When fully steamed (color changed) out of the pot, add the minced garlic and the appropriate amount of salt, soy sauce and mix well. To ensure the flavor, add the garlic and soy sauce after the eggplant has been steamed.
Two, Hakka salt baked chicken thighs 1, materials: chicken thighs 2 ginger, a few slices of scallions 4 2, ingredients: salt / oil / chicken a number of
3, practice: first of all, chicken thighs clean, dry, prepare a few slices of ginger. When the chicken legs inside and outside of the touch dry through, the first with oil to the chicken legs on the once, and then with fine salt, chicken essence to the whole chicken legs to wipe the salt and chicken essence grabbed in the hand, the whole chicken legs up and down inside and outside of a layer of smeared on the side to be used! You can leave it for over an hour if you have enough time. In a clean rice cooker pour a thin layer of oil, put ginger, put the marinated chicken thighs in the rice cooker, cover, plug in, press the electric switch Wait until the rice cooker automatically tripped, open the lid, use chopsticks to turn the chicken, and press the electric switch again, this time the rice cooker automatically tripped, it's OK. Prevent into the green onion and smother for 5 minutes. Chicken thighs on a plate after the bottom of the pot of oil and precipitation of salt sauce drizzled on top of the chicken, the bottom of the rice cooker is a little burnt, but on the contrary, make the chicken more flavorful.
Three, rice cooker beef and egg rice 1, materials: beef a number of eggs 1 or 2 shallots 3 carrots half a cabbage or bok choy a number of 2, Ingredients: oil / salt / monosodium glutamate / black pepper / soy sauce
3, practice: first of all, first of all will be washed rice with water, into the rice commendation, press the cooker (and the same as the usual cooking rice); and then in the cooker to beef / carrot / bok choy shredded beef/carrots/green vegetables, open the egg stirred, put aside for use; open the rice praise look at the rice almost water almost dry, put the above to be used in a brain of things, and with the rice rice stirred, cover the lid, and so on the rice automatically jumped to the heat preservation. Now open the lid, the soy sauce / salt / oil / add a little water after mixing the juice into the mix, cover, press the cooking rice to continue; (here like eggs can add an egg) Well, jumped to the heat preservation, the green onions and black pepper sprinkled on the surface, cover, smothered 5 - 10 minutes.
Four, water steamed eggs 1, materials: 2 eggs 2, ingredients: water / salt
3, practice: beat the eggs evenly, and then add water (remember not to use boiling water, preferably cool white water) with a little salt (BB does not like to add MSG, feel so that the original flavor, of course, if you like can also be added to the Hello) in the rice bowl with water. BB generally add warm water, put the racks, and then put the top of the prepared egg mixture. ready egg, cover, press the cooker, and so on about 15 - 20 minutes, you can eat it Characteristics: light, smooth, not greasy, refreshing
Five, bok choy mushroom shredded meat noodles 1, materials: bok choy, mushrooms, a number of meat 2, ingredients: salt, oil, chicken essence, soy sauce, thirteen spices, green onions
3, practice: first of all, cut the meat into pieces, the meat is a little bit more than a little bit of a little bit of a little bit of a little bit of a little bit of a lot. Practice: First of all, cut the meat into shreds, and then add salt, soy sauce, thirteen spices rouge for about 15 minutes, to be used; and then in the rice commendation on the hot water, add noodles, cook to 6 minutes cooked, and then the vegetables, mushrooms, shredded meat are put down, put on salt, chicken essence, a little soy sauce color, cover; and so on the noodles 9 minutes cooked, put on the green onions and oil, unplugged, and with the rice commendation to the residual temperature of the noodles to the smothered, and then you can eat! You can eat it!
Six, green beans and barley soup, red dates and silver ear soup 1, before cooking, be sure to soak in water for at least half an hour, easy to cook when rotten a little;
2, at the beginning of the key to use the rice cooker, after the boil is adjusted to porridge key, let it slowly simmer to taste; 3, to add water from time to time, pay attention to the water do not pounce out of the oh; 4, cooked, unplugged, so that it is smothered in a pot with the residual temperature And then smothered for a while
seven, the simplest one: steamed eggs with spiced meat Ingredients: an egg, pork moderate
Practice: 1. Eggs beaten into the egg scattered, according to the ratio of 1:1 add water and mix. 2. 2. Pork cut into minced meat, according to personal taste, put oil, salt, chicken and other marinade for about ten minutes. 3. Put all the above ingredients into a dish and mix well. 4. Add water to the rice cooker, put the rice cooker steam plate (if no steam plate is recommended to use a tall dish directly in the water steam) steam about fifteen minutes.
Eight, rice cooker recipes (sardines rice)
The main raw material selection of Northeast rice, this rice is more viscous, in addition to the need for canned sardines in eggplant sauce, it is best to choose the juice, and not many fish spines. In addition to some bok choy or cabbage, an egg. Seasoning: chicken broth, salt, sesame oil, soy sauce, tomato sauce. Wash the bok choy or cabbage, and if cabbage, break it into small pieces. In a small pot of water add the vegetables, salt, chicken essence, a little sesame oil and soy sauce. When the water comes to a boil, pour in the egg strands and remove them from the pot after boiling. Wash the pot and add a handful of rice, that is, as much as two hands can hold out. Add water to the edge of the pot 0.3 liter mark or so, start to cook, the pot opened after switching the control gear to "keep warm", until the pot does not see the obvious water, taste, according to personal preference Select the degree of softness of the rice, if you think it's still a little hard to heat up the water, continue to "cook", and then change gears. Feel the right after the canned fish on the rice, canned juice poured on the rice, add the right amount of tomato sauce in boiling water to dilute evenly sprinkled, continue to smother 3-5 minutes after pulling the switch. Well, please enjoy this sardine meal with rice, vegetables and soup, huh. Remember to eat immediately after the pot with water soak on, otherwise sticky pot is not good brush
nine, rice cooker recipes (milk soup crucian carp)
The main raw material selection of live crucian carp, about half a catty or so can be, come back to the water after washing both sides of the pick on the diagonal slashes to be used. There is also the need for green onions, ginger and cilantro. Season with chicken broth, sesame oil, salt, milk and vinegar. Add half a pot of water to the pot, bring to the boil and drain the fish. Replace the water in the pot, shred the ginger and green onion into the pot, add half of the water, sprinkle a little sesame oil and vinegar, not too much, and add salt. Put the carp into the pot and cover with a lid. When the water comes to a boil, switch to the control gear and let it simmer for 15 minutes, until the fish meat becomes fluffy, then add a little milk and let the color change to a level between the clarified and the pure color of the milk. Control switch set "cook rice" and then burn 2-3 minutes or so, taste after adding salt according to taste, put chicken essence, parsley chopped and sprinkled after it is good.
Ten, rice cooker recipes (garlic ribs)
Ribs selection of small rows, it is best to be relatively thin bones, about 6-7 yuan / catty. Note that it is best not to buy the kind with large bones. Ribs to a catty or so, you can do a pot. You'll also need some shiitake mushrooms, fresh, about 50 cents. You'll also need a piece of ginger and some garlic. Seasonings include salt, monosodium glutamate (MSG), chicken essence, cinnamon, star anise, and so on. Spare ribs when you buy can let the seller to chop into 5-6cm small pieces, back after washing. Garlic Crushed, crushed juice will be marinated ribs (too much trouble, you can use garlic powder, sprinkle soy sauce, the amount should be moderate, MSG, ginger chopped and sprinkled on top, mix well. Marinate as before for an hour and a half to two hours, pick the ribs into the rice cooker, soy sauce do not pour in together. Add some water, add cinnamon, star anise (you can also buy that kind of stewing powder to use, all kinds of flavors in it are very full, the effect is good, but also convenient). The mushrooms are divided into four and put into the pot. Then start to stew, pay attention from time to time, if the water is dry, add water, until the ribs produce the degree of "bone" appropriate, that is to say, the meat shrinks, the bone protrudes, feel the bones separated from the flesh, understand? Taste the flavor of the mushrooms and then add salt, add a little chicken essence, you can get out of the pot.
Eleven, cola chicken wings
First of all, of course, is my best - cola chicken wings. The chicken wings should be made from the center of the wing, and there can be some wing root, and the wing tip is not the best choice. You can buy frozen wings in a package, two pounds, about 19 yuan, or 9.5 yuan / pound. You also need to buy a piece of ginger, need very little seasoning, soy sauce (preferably dark soy sauce, easy to color), salt, and Coke, about two pounds of chicken wings with a Coke is almost enough. You can use one pound of chicken wings for one pot. After washing the chicken wings, marinate them in soy sauce, sprinkle them with chopped ginger and turn them over from time to time for even coloring, and marinate them for about one and a half to two hours. Note that the amount of soy sauce should be moderate. Pour the chicken wings together with the soy sauce in the rice cooker, select the switch on the "rice" gear, pour in the Coke, to nearly over the wings for appropriate, ginger slices into. Note that must not be without ginger, otherwise the chicken's earthy flavor can not be removed. Well, the following is that you can sit and watch the novel, listening to music, only need to turn from time to time, and wait until the cola is almost dry, taste, according to personal taste and then add salt or add a small amount of cola to continue to cook for a period of time, but the time should not be too long, in order for the chicken to become fluffy and sweet, whichever is the case. When cooking, you can pay attention to switch "cook" and "keep warm" switch, the scale of their own adjustment.
Twelve, curry chicken wings Ingredients: chicken wings seven, onion half, curry 1/3, a small spoon of butter, two tablespoons of cooking wine, 1/3 can of coconut milk, salt
Practice: blanch the chicken wings, onion diced; a little oil in the pan, add the butter, until the butter and oil is hot and fusion of the next diced onion; onion diced burned soft and then put the chicken wings, sprayed into the cooking wine (red wine can also be), add water not over the wings, simmer for 10 minutes. Add water and simmer for 10 minutes. Turn the wings and add the broken curry pieces (remember to break them up.)! I forgot to break the result of cooking into a piece), under the salt, coconut milk, if the rice cooker has the function of adjusting the speed, the curry into the porridge gear; and then boil until the juice can be, pay attention to do not burn the paste.
Lazy bubble rice (seafood bubble rice) Ingredients: 1, a number of fresh shrimp (anyway, a person to eat, you can buy less, allergies, acne people do not eat)
2, a number of green vegetables (green vegetables, this thing is cooked will become smaller, so you can buy a little bit more) 3, Doritos Fresh Extreme Essence bag (I was written above the big bone and wild mushrooms boiled only to buy) 4, rice (cooked)
This is the first time that I have ever bought a bag of seafood bubble rice, but I've never bought a bag. p>Production process: 1, the rice cooker pot wash, remember to pot the outside of a dry cloth to dry, so as not to reduce the life of the rice cooker, we buy a not easy ah, huh 2, loaded with 3/5 of the drinking water 3, peel off the shrimp shells, according to the Animal Protection Act, the killing of animals should be merciful, so it is better not to live peeled first with hot water to get faint and then get. Get out of the shrimp, so it is more convenient to eat. 4, it is said that fresh shrimp boiled for a long time, can boil shrimp oil 5, in the cooking shrimp at the same time, began to wash vegetables, cut vegetables. Wash every toe of the vegetables, hey ~~~~ then shred the vegetables and put them in the LOCK&LOCK box for spare. 6, and then pour the rice all in 7, continue to open the pot to cook shrimp and rice 8, a number of minutes, if you can smell the shrimp unique aroma, you can pour the shredded vegetables. 9, cover the pot with a lid and cook for a while, this time do not run away, to prevent the soup from escaping en masse. If they run out, do not think of driving them back oh. This is called the water is difficult to collect ah. 10, about four minutes later, open the pot and sprinkle a little fresh pole essence. Again beautiful things, excessive are not good. 11, and then unplug the power, in order to save electricity well, haha 12, will cover the lid to simmer for a while. 13, halfway can go to see a few eyes French fries, you have to enjoy the food.
14, began to eat hello, red shrimp, green vegetables, good-looking. Fresh shrimp, nutritious vegetables, delicious.
Super rice cooker bacon / sausage rice: 1. a number of rice, wash and spare) 2. sausage 1-2 (or bacon 1-2 two), sliced spare 3. according to the usual degree of cooking rice on the rice first ~ 4. when the rice comes to the gas, and so on for three minutes, open the lid 5. if this time the rice is just to cook to the water is just closed to dry to the surface of the rice, congratulations. 6! 6. the cut sausage / bacon slices spread out in the rice above ~ a few drops of vegetable oil
Braised pork, the student era food, most suitable for the dormitory does not have to pay the electricity bill of the rice cooker family. Boil a pot of boiling water, scald the meat, then put the meat, ginger, cinnamon, rock sugar, soy sauce together in the pot, put a full pot of water, press the cook button to start cooking meat, cook to the soup and meat pieces of the time, the cook button toggle up to change the heat preservation, and then let it keep warm for two to three hours, to see the soup almost simmer dry when you can eat. Pros: flavorful gravy and crispy meat field; Cons: power consumption.
Rice cooker food - tea tree mushrooms pork bone soup Ingredients: pork bone (I use the pig bone, bone marrow is very fragrant), tea tree mushrooms, red dates, American ginseng slices, salt
Practice: pork bone clean, put into the water to boil, fish out and rinse clean and spare; tea tree mushrooms, wash, with warm water slightly softened and spare; the cleaned pork bone, tea tree mushrooms and dates into the rice cooker, cook rice file boiling, and then put the rice cooker into the rice cooker, the tea tree mushrooms and dates. The rice cooker, cook rice gear boiled, changed to cook soup gear 2 hours (tea tree mushrooms are cooked the longer the soup the more flavorful, if you have time to cook longer), in the last half hour to add slices of American ginseng and the right amount of salt to cook together.
The practice of skinny meat porridge congee ingredients: lean meat 1 (pork tendon meat is best), 2 eggs (lead-free eggs, one is healthier, the second lime flavor is not so big), ginger 1, water, oil and salt in the right amount
To cook a pot of sheepish and good taste of the skin salty lean meat porridge, know-how is as follows: 1, pick the rice: rice porridge with the best rice with the Northeast, is a short short round pearl rice, cooked out of the porridge is particularly soft; 2, pick the rice: rice porridge is best to use, that is, round pearl rice, cooking The congee is particularly soft; 2, the congee rice should be pre-marinated: about half a bowl of rice after washing, with 2 tablespoons of oil, 1 ? teaspoons of salt and a little water (2 teaspoons) mixed well, marinated for at least half an hour, don't worry, although a lot of oil is used, but the oil will be evaporated in the process of cooking congee, so that the rice is rotten, so it's not oily;
3, the meat for the congee should be boiled in boiling water to remove the fishy, or marinated in salted meat: Cooking congee with lean meat or pickled salted lean meat, do not have to be too careful which piece of meat of the pig, in short, to keep a whole piece of meat do not cut (I generally use about the palm of the big, 1-2 cm thick a piece of pork, if the conditions permit, with the tendon meat better taste). If you want to use lean pork to make porridge, cook the lean pork slightly in boiling water and then rinse it. If you prefer to use salted pork to make porridge, marinate the salted pork a day in advance as follows: rinse the pork, wipe it dry, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze into ice) to marinate it for 12 hours or more to make it flavorful; 4, to cook the porridge, keep it whole without cutting into pieces (I usually use a piece of pork about the size of the palm of my hand - 2cm thick). flavor; 4, cook the porridge in water that comes to a full boil before adding the ingredients: put a lot of water in a large soup pot and bring it to a boil before adding the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked congee is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped egg, and this first egg chopped under the congee and the rice with the cooking, the egg will melt, into the porridge in the flavor of the congee. 5, the first big fire, after the small fire, the fire to be enough: the water boiled, under the material After the water boiled, under the material, first large fire to cook for 20 minutes, and then turn to small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest; 6, the texture of the porridge processing: in the turn of the small fire to cook for 1 hour and a half, the second egg is also chopped up, and at the same time, the cooking in the porridge in the lean meat out, with chopsticks to pull, tearing into the shredded, with the second egg back to the porridge, with the cooking for the last half an hour, and then turn off the fire. The second skin egg half an hour before turning off the fire to add to the congee, half an hour can be the second skin egg cooked not only lime flavor, but also become soft and smooth, eat congee can also be eaten with the skin egg, and the meat because of the boiling water under the meat, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially delicious. The porridge cooked in this way does not have to be salted, good flavor, and the fire, easy to digest. If the congee is a little sticky bottom, please do not use a spoon to pull the bottom of the pot of sticky skin, or the congee will have a paste flavor, we usually put a light spoon in the bottom of the pot with the congee with the cooking, the water boiling process, the small spoon is also driven to prevent the congee cooking sticky bottom.
Eggplant Rice Ingredients: 1 eggplant, 3 tbsp minced pork, 1 cup rice, 1 cup water Seasoning A: 1 tbsp soy sauce, 1/2 tbsp sugar, 1 tsp salt, 1/3 tbsp sesame oil Seasoning B: 1/2 tbsp minced green onion, 1/2 tbsp minced garlic, 1/3 tbsp minced cayenne.
Methods: (1)Wash the eggplant, cut into small slices, and soak in water to drain. The rice washed, drained, and soaked in 1 cup of water for 20 minutes. Add the eggplant slices, minced pork, and Seasoning A, then steam the rice in an electric pot. 3) When the switch jumps on, don't open the lid yet, and let the rice simmer for 20 minutes, then open it up and add the Seasoning B. Stir in the rice with a rice spoon from the bottom to the top. It contains protein, carbohydrates, calcium, phosphorus, iron and vitamins C and E and other nutrients needed for infant development. In the production, the porridge should be cooked, vegetables should be boiled soft and chopped. Main ingredients 300g of rice, 30g of vegetables. Accessories 300 grams of fresh water, a little salt.
Method ① green vegetables (spinach, rape, cabbage leaves) washed, put into the pot of boiling water to cook soft, chopped and spare. ② will be washed rice, soaked in water for 1-3 hours, so the people in the pot, cook for 30-40 minutes, before the cease-fire add salt and chopped broccoli, and then cook for 10 minutes that is to become.
Meatball winter melon soup winter melon is rich in vitamin C, collagen and elastic fiber of the skin, can play a good moisturizing effect. Regular consumption can effectively resist the generation of initial wrinkles, so that the skin is soft and smooth.
Raw materials for soup 500 grams of winter melon 250 grams of pancake 10 grams of green onions, a little bit of cornstarch, salt, MSG, moderate
production process ① Peeled and cleaned the winter melon, cut into small squares to be used. ② Minced pork, add salt and cornstarch, kneaded into meatballs.
③Place the meatballs and green onions and other seasonings in a pot and add the right amount of clean water to simmer over low heat. ④After 20 minutes, add the winter melon and cook on low heat for 15 minutes. Making P.S: When kneading the meatballs, make sure you don't forget to add a small amount of raw flour, it can enhance the firmness of the meatballs. Keeps its shape and makes the meatballs less likely to be cooked.
Hand Chicken Rice Ingredients: two large chicken thighs, two small carrots, one small onion, rice moderate Seasoning: oil, salt, soy sauce, cooking wine, chicken essence, minced ginger, minced garlic, cumin powder
Practice: 1, chicken thighs pick the bones, the meat is cut into small diced pieces, and then marinate in minced ginger, cooking wine, soy sauce, cumin powder for 30 minutes; carrots, onion cleaned and shredded; rice washed and soaked in water. Soak in water and set aside. 2, open the fire hot pot, pot put a little more than usual frying oil, garlic stir-fry pot after adding onion shredded sautéed, and then into the marinated chicken stir-fry, add soy sauce and a little cumin powder, continue to stir-fry until the chicken brown; then, put the carrots fry a few times, add more than usual frying more than double the amount of salt, adjusted to the appropriate amount of chicken, and then into the end of the vegetables and meat of just over the water, cover the lid of the pot with a high fire to cook, simmering 30 minutes or so, turn off the fire. Turn off the heat. 3, the bottom of the rice cooker wipe a layer of oil, lay on the ginger and crushed garlic cloves, and then the burned chicken served in the rice cooker, covered with soaked rice; Finally, the rest of the soup in the frying pan to add, on the same with the usual rice cooking water ...... Next, just wait for the rice switch to jump up it. 4, to the rice cooked, you can mix the vegetables and rice
The second, the following cooking rice, steaming rack steaming an egg custard, steaming rack is still empty, you can also put 2 cut eggplant. After the eggplant is steamed, add various seasonings and mix it. The meal can be easily solved with a piece of rice and vegetables.
Pork rice 1, wash the rice 2, wash the rice water with a piece of pork, meat cut with ginger, a little salt, cooking wine, sugar, vinegar, curry powder (all seasonings according to personal preference) marinade for 20 minutes, take out the meat, rinse off the excess seasoning, drained. 3, rice into the rice cooker, add water, put the meat on the rice, cover and cook. After tripping the smother for ten minutes, do not uncover the pot in the middle. 4, out of the pot to eat. Meat can be cut into pieces and dipped in the sauce. Sauce: soy sauce, vinegar, sesame oil ...... In short, you love to eat what you add to it ~ ~ ~ ~ on the rice with the aroma of meat, the beauty of ah ~~~~~~~~~~~~~ ` Cooking rice, the steaming rack on the steamed egg custard, the steaming rack is still empty, you can also put 2 cut eggplant. After the eggplant is steamed and mixed with various seasonings In view of the need for a rational mix of nutrition, you can be accompanied by a raw cucumber, can also be dipped in the above sauce to eat, and neutralize the grease of the pork
Peas and sausage rice Peas washed, sausage sliced, washed rice, poured together, a small amount of salt, add water, press the cook rice, jumped up and simmered for another 10 minutes. Delicious not! 1, soak: soak the rice in cold water for half an hour before cooking porridge, so that the rice grains expand open. The advantages of doing so: a, boiling up the porridge to save time; b, stirring will be turned in one direction; c, boiling out of the porridge crisp, good taste. 2, boiling water in the pot: everyone's general **** knowledge is cold water porridge, while the real connoisseur is to use boiling water porridge, why? You must have had the experience of cooking congee in cold water, right? Boiling water in the pot will not have this phenomenon, and it is more time-saving than cold water porridge. 3, the fire: first boil on high heat, and then turn the fire that is small fire simmering for about 30 minutes. Don't underestimate the size of the fire, the flavor of the porridge comes out! 4, stirring: the original we cook porridge occasionally stir, is afraid of porridge paste bottom, now there is no cold water porridge paste bottom of the worry, why still stir it? In order to "out of thick", that is, so that the rice grains full, grains of crispy thick. Stirring skills are: boiling water into the pot when stirring a few times, cover the pot to simmer for 20 minutes, began to stir non-stop, has been continued for about 10 minutes, to be crisp and thick out of the pot. 5, point oil: cooking porridge also want to put oil? Yes, the congee changed to simmer for about 10 minutes after a little bit of salad oil, you will find that not only the color of the finished congee is bright, but also the entrance to the mouth of a different kind of fresh and smooth. 6, the bottom, the material to cook: most people are used to cooking congee all things into the pot, the old congee store does not do this. Congee bottom is the bottom of the congee, the material is the material, split into the boil, blanch the blanch, and then finally set aside a piece of simmering for a few minutes, and never more than 10 minutes. The porridge is fresh and not cloudy, and the flavors of each item are boiled out without cascading. Especially when the ingredients are meat and seafood, the bottom of the congee and the ingredients should be separated.
I'm still not used to putting in oil and I don't like to put in ingredients. But just using 1-4 strips to cook the congee has been unbeatable. Also, if you want the rice to have a bite, use cool water in the pot, but that will be a pain in the ass when you wash the pot, because it does tend to stick to the bottom of the pot.