First, stewed mushrooms with chicken legs.
Buy a tender raw chicken leg, cut it into pieces, add pepper, chopped green onion and a handful of dried peppers when the oil is hot. Then put the cut chicken legs into the pot and add simple seasonings such as salt, soy sauce and chicken essence. After the chicken legs are oiled, pour boiling water and slightly submerge the chicken legs. Put the chopped potatoes and mushrooms in, and finally cover the pot. I waited for more than half an hour.
Second, bacon sausage clay pot rice
1, material:
Two spoonfuls of rice
Some bacon/sausages
Some mushrooms/vegetables
4 shallots
2. Composition:
Oil/salt/sugar/soy sauce/spicy oil/sesame oil/black pepper/wine
3. Practice: First wash the rice, add water, put it into the rice cooker, and press the cooking button (as usual);
Then slice bacon and sausage when cooking, and cook mushrooms and vegetables in another rice cooker (if there is only one rice cooker, there should be only one, haha). Then get them ready before cooking. It's about medium rare. Put these materials aside for use;
Open the rice cooker and see that the rice is almost dry. Put everything in, stir it with Fan Fan, cover it, and wait for the rice to automatically jump to the heat preservation.
Now open the lid, add soy sauce/spicy oil/salt/oil/juice mixed with a little water, stir, cover the lid and press the cooking button to continue; You can add an egg if you like eggs here. )
Ok, jump into the heat preservation, sprinkle onion and black pepper on the surface, cover it, and let it sit for 5- 10 minutes.
Finally, open it and eat it.
Super delicious, fragrant and delicious!
Third, Hakka salted chicken legs
1, material:
2 chicken legs
ginger slice
4 onions
2. Composition:
Salt/oil/chicken essence
Step 3 practice:
First, wash the chicken legs, drain the water, and prepare a few slices of ginger.
After the inside and outside of the chicken leg are thoroughly dried, wipe the chicken leg with oil first, then wipe the whole chicken leg evenly with refined salt and chicken essence, and grasp the salt and chicken essence in your hand. Wipe a layer on the whole chicken leg from the inside out and from top to bottom. Set aside! You can put it for more than an hour if you have enough time.
Pour a thin layer of oil into the cleaned rice cooker, add ginger slices, put the pickled chicken legs into the rice cooker, cover it, plug in the power supply, press the switch until the rice cooker trips automatically, open the lid, turn the chicken over with chopsticks, and then press the switch. This time, the rice cooker will trip automatically, and it will be ok.
Prevent onions from entering, and keep it stuffy for 5 minutes.
After the chicken legs are served, pour the oil at the bottom of the pot and the precipitated salt sauce on the chicken. Although the bottom of the rice cooker is a little burnt, it makes the chicken more fragrant.
This chicken leg tastes fresh and delicious, oily but not greasy.
Four, rice cooker beef and egg rice
1, material:
Beef a little
Eggs 1 or 2
3 onions
Half a carrot
Some cabbage or vegetables
2. Composition:
Oil/salt/monosodium glutamate/black pepper/soy sauce
Step 3 practice:
First, wash the rice, add water, put it in the rice cooker and press the button to cook (as usual);
Then, when cooking, the beef/carrots/vegetables are shredded, and the eggs are opened and stirred evenly for later use;
Open the rice cooker and see that the rice is almost dry. Put everything in, stir it with Fan Fan, cover it, and wait for the rice to automatically jump to the heat preservation.
Now open the lid, add soy sauce/salt/oil/juice mixed with a little water, stir it, cover it, and press the button to continue cooking; You can add an egg if you like eggs here. )
Ok, jump into the heat preservation, sprinkle onion and black pepper on the surface, cover it, and let it sit for 5- 10 minutes.
Finally, open it and eat it.
Super delicious, fragrant and delicious!
PS: Do you find it a little similar to (1)? In fact, you can change the main ingredients and taste new things, such as chicken, ribs, pork liver and so on. JMS, use your head, think about what else to put, and go home and try!
Five, steamed eggs
1, material: 2 eggs
2. Ingredients: water/salt
3. Practice: Beat the eggs evenly, then add water (remember that boiling water is not allowed, it is best to cook with cold water), add a little salt (no monosodium glutamate), 1\3 Add water to the bowl. You can also add some dried shrimps and seaweed, pressure cook, and so on.
About 15-20 minutes, you can eat it.
Features: light, smooth, not greasy and refreshing.
Six, shredded noodles with green vegetables and mushrooms
1, materials: vegetables, mushrooms, some lean meat.
2. Ingredients: salt, oil, chicken essence, soy sauce, thirteen spices and onions.
3. Practice: First cut the lean meat into shreds, then add salt, soy sauce and thirteen spices for about 15 minutes for later use;
Then put hot water in the rice cooker, add noodles, cook until 6 minutes cooked, then put down all the vegetables, mushrooms and shredded pork, add salt, chicken essence and a little soy sauce to adjust the color, and cover it;
When the noodles are cooked at nine o'clock, add the onion and oil, unplug the plug, and cover the noodles with the remaining temperature of the rice cooker, and you can eat!
PS: You can put different materials. Noodles are delicious only when they are cooked. BB has never been fond of instant noodles. Occasionally, not bad. Eating them all the time is disgusting!
Seven, mung bean barley soup, red dates and tremella soup
Forget practicing BB. Everyone should know, mainly to remind you:
1, be sure to soak it in water for at least half an hour before cooking, so that it will rot when cooking;
2. First, use the cooking button. Turn to the porridge button after boiling, so that you can simmer slowly.
3, add water from time to time, pay attention to the water do not jump out;
4, after cooking, unplug the power supply, let it stuffy in the pot, with the remaining temperature stuffy for a while.