Materials: 200g of rice, 1/2 can of canned pineapple, 1 piece of ham, seasonal vegetables, oil, salt, a little

Methods:

1, dice the canned pineapple, and wash the rice with water and steam the rice with the rice cooker.

2. While the rice is steaming, cut the ham and washed vegetables into suitable pieces or strips. Heat the oil, add all the ingredients and stir fry, add a little salt and remove from the pan. Eat with steamed pineapple rice, that is, nourishing and beauty.

Tips: It is better to use fresh pineapple, but be careful to soak it in salted water for 10 minutes before steaming.

In the rice cooker soup is very simple: the first water to blanch the radish, that is, cut the radish into chunks and put a little salt in the water to boil and pour out the cold water and then rinse put aside to be used, and then put the ribs in a pot of water to the ribs did not have in the water on the line, the fire will be boiled and poured out the water to put the hot water again and then add onions, ginger and wine slow fire (soup function) forty minutes after the radish into the salt and then put the burner for a quarter of an hour! On the line, eat before putting a little chicken essence can be. Do not need to put another small pot, just water can not be too much to keep two-thirds, more will come out, such as the use of high-fire power when you have to open the lid, slow fire will not open the lid of the pot, the effect is very good, a few more times to try will be out of the division of Oh, I wish you success

Preserved sausage rice

Information:

Precious Sausage 1 (about 100g)

precious pork 1 small piece (about 100g)

precious Sausage 1 small (about) 100g)

Sichuan spicy sausage 1 stick (about 100g)

Rice 200g

Raisins 1 small handful

Oil 2 tablespoons (30ml)

Salt 1 teaspoon (5g)

Soap 1 tablespoon (15ml)

Shallot (or green section of green onion): chopped

Directions:

1: Put the washed rice in a rice cooker, mix in oil (1 tablespoon, 15ml) and salt, add 1:1 water.

2. Thinly slice the Cantonese sausage, bacon and Sichuan spicy sausage, and place them neatly on the surface of the rice in the cooker, connect the power supply and start steaming the rice.

3. Heat the oil in a small skillet (1 tablespoon, 15 ml) over medium heat until the oil is hot, then turn off the heat, add 2/3 of the chopped scallions, stir-fry for a few seconds to release the flavor, and mix in the soy sauce. Season with soy sauce.

4, the rice cooker after turning on the gear and continue to smother for 20 minutes, then open the lid, the sauce evenly drizzled, and then cover the lid smothered for 3-5 minutes.

5. Finally, sprinkle freshly chopped scallions on top and stir well.

Tips:

In fact, everyone has different requirements for the softness of the rice, so the amount of water can be adjusted appropriately, but should abide by the basic principle of steaming rice rather than cooking congee. If the various kinds of flavor preparation is not complete or another choice, can be adjusted appropriately. The same way to make roast goose rice, fried chicken rice, barbecued pork rice, etc. are very delicious. Shiitake mushrooms and chicken wings with rice in a pot