Cold noodles, fried dough sticks, bread and cakes, probably many friends have learned. Share 5 dishes of rice cookers. No matter you are a disabled party, an office worker or a lazy person, you can make delicious and delicious dishes by taking some time to put the ingredients into the rice cooker. Let's take a look!
Ingredients: 65g eggshell, 5 eggs, 90g low-gluten flour, 50g milk, 40g corn oil and 60g refined sugar for protein.
1. Separate the egg white and yolk, and put the egg white into an oil-free and water-free clean basin;
2. Beat the egg yolk by hand, pour in corn oil, mix it together, then pour in milk and beat it evenly, and no oil stars appear; Sift in low-gluten flour;
3. Mix flour and egg yolk batter evenly in an irregular direction by hand pumping, and lift the hand pumping, and the egg yolk batter hangs like a ribbon; Set aside for use;
4. electric egg beater is used for egg white. First, coarse foam is made at high speed, and fine sugar is added in three times, namely, after coarse foam, after fine white foam and after fine white foam; After adding fine sugar for the third time, the eggbeater changed from high speed to medium-low speed and low speed, so that the big bubbles in the protein paste became small bubbles, and the protein paste was fine and shiny. When you feel that the eggbeater has resistance, turn off the eggbeater, and the egg white paste is in a small sharp corner or a small corner.
5. Paste 1/3 protein into the egg yolk paste, stir it evenly by hand and pour it back into the protein paste basin;
6. The scraper is turned from 2 o'clock to 8 o'clock, and stirred from bottom to top. The scraper is operated clockwise, and the basin is slowly rotated counterclockwise, so that the protein paste and the egg yolk paste are evenly mixed, presenting a delicate and shiny cake paste;
7. The inner liner of the rice cooker is cleaned in advance to ensure that there is no oil or water on the inner wall; Pour the cake paste into the inner container and smooth the surface with a scraper;
8. The rice cooker has a "cake" function. If there is no "cake" function, the rice stew function can be used, and the time is about 1 hour; Different cooking time and firepower are different. Please adjust the time according to the actual situation of the rice cooker. When the time is up, you don't need to stew, just open the lid, take out the liner and buckle it upside down on the drying rack;
9. The inner wall of the rice cooker is a non-stick layer, and the cake will be automatically demoulded after about 10 minutes, without hands-on;
Tips:
1. The rice cooker version of Qifeng cake is the same as the oven version of Qifeng cake in formula and technique, but the final heating tool is different; This method is applicable to 1 8-inch standard circular die or 2 6-inch standard circular dies;
2. The brands of rice cookers are different, and the set procedures are different. The "cake" program is not available in all rice cookers. It is much more convenient to use rice cookers with the "cake" program. If not, you can explore it with the stewing program to get the most suitable time.
3. Compared with the oven version of the hurricane cake, the rice cooker version of the hurricane cake tastes more moist, lacks the dryness in the oven, melts in the mouth, and has the taste of light cheese cake;
The main ingredients are rice, ribs 1 000g, onions 1 piece, carrots 1 root and cucumbers1root.
Seasoning soy sauce, salt, water
1. Peel the onion and clean it; Scrape the skin of carrot and clean it;
2. Onion and carrot are cut into 1 finger-wide dices respectively;
3. Cut the cucumber into dices one finger wide for use; Cucumber is put before the pot, so it can be cut later, which can prevent excessive loss of vitamin C;
4. Pour the blanched spareribs directly into the wok, put the soy sauce and salt into the wok, and simmer to make the spareribs smell like meat;
5. Put the onion and carrot into the sparerib pot, stir-fry and color, and the onion becomes slightly soft and fragrant;
6. Put the rice into the inner container of the rice cooker, and pour the stir-fried and colored ribs, onions, carrots and soup into the pot; Onions will ooze soup during cooking, so the water in braised rice is less than that in boiled rice, and the amount of soy sauce soup in fried ribs should also be counted. Mix the ribs, onions, carrots and rice evenly, and choose the ordinary stewing procedure;
7. When the time is up, pour the diced cucumber on the ribs rice, break it up with a spoon and put it into a bowl. The green and fragrant cucumber adds a lot to this ribs braised rice.
Tips:
1. Because the ribs are to be stewed with rice, they must be blanched and reused, so that the impurities in the meat will not be mixed in the rice, and it is more reassuring to eat;
2. There is no oil in this braised rice, and all the oiliness comes from a little oil in the ribs; Considering the amount of meat, vegetables and rice, the amount of salt is more than that of simply stewed ribs;
3. The amount of water in braised rice is not fixed, which is related to many factors, such as the water absorption rate of rice, the quality and procedure of rice pot, the taste that people like, the amount of meat, the amount of vegetables and so on. The amount of water is less than that in stewed rice, because onions and carrots contain water, and soy sauce is also put in the ribs, which should be taken into account in the overall water amount.
Materials: 900g beef tendon 1 contract, scallion 1 tree, ginger 1 block, 3 star anise, dried tangerine peel 1 block, 3 fragrant leaves, 2 galangal 1 block, 2 tsaoko, and Gardenia 1 block.
1. A tendon with fascia outside and tendons inside, which can be cleaned;
2. Because the whole tendon is not easy to taste, the amount of spices can be slightly larger;
3. Prepare a small bowl of yellow sauce and dilute the yellow sauce with appropriate amount of water;
4. The beef tendon should be put into the inner container of the rice cooker, and the amount of cold water should not be too much, so it can be without meat;
5. Put the inner container into the rice cooker, electrify it, select the ordinary rice stewing stall or soup cooking stall, cover it, and open the cover until hot air comes out, and skim off the floating foam;
6. Filter the diluted yellow sauce, and the whole soybean and dregs are left in the sieve and discarded;
7. Put the above-mentioned spices into the pot, then pour in the right amount of soy sauce and salt to taste, add a little soy sauce to add color, cover it, and complete the set procedure;
8. Don't fish out the beef with sauce, just soak it in the soup for several hours, slice it in the refrigerator and eat it. It tastes and tastes good. It can be eaten directly or dipped in sauce, which is made of soy sauce, balsamic vinegar, chives, pepper powder, garlic and Chili oil.
Tips
1. Tendons of beef don't need to be soaked in water. After boiled with clear water, impurities in the meat will appear in the form of floating foam, and the floating foam can be skimmed;
2. If you want the beef tendon to taste, you must soak it in the soup after the sauce. The time of sauce is not necessarily, because the size of beef tendon is different, the procedure of rice cooker is different, and the taste that people like is different. If you are not sure, you can use the soup file. In this way, you can accumulate experience according to your own situation, and you will worry about it later.