01

Colorful Braised Rice

Half a carrot, half a color pepper, half a bowl of corn kernels, half a bowl of pea kernels, appropriate amount of olive oil, appropriate amount of salt

1. Dice the carrots and bell peppers and set aside

2. Heat the pan and pour olive oil

3. Add the diced carrots to the pan and add the green beans one by one , corn kernels, and colored peppers, stir-fry gently

4. Add water and simmer for 3 minutes

5. Sprinkle a little salt to taste before serving

6. Rinse the rice and put it into the rice cooker

7. Pour the fried vegetables into the rice cooker

8. When the time is up, mix the rice and rice before serving. Stir the vegetables evenly

02

Mushroom braised rice

5-6 dried shiitake mushrooms, 3 cups of rice, 2 spoons of light soy sauce, 2/2 salt 3 teaspoons

1. Soak the mushrooms, wash them, slice them, and reserve 80 ml of mushroom soaking water for later use

2. Mix light soy sauce and salt into a sauce for later use

3. Heat oil in a pan, add mushrooms and stir-fry, add seasoning and stir-fry evenly

4. Add mushroom water, mix, reduce heat and simmer for 3 or 4 minutes, until the juice is slightly reduced. Turn off the heat and set aside

5. Wash the rice and put it into the pot, add water (rice: water = 1:1)

6. Pour in the fried mushrooms and stir evenly

7. Then press the cooking button

03

Potato braised rice

Rice for two people, 1-2 potatoes, watercress 2 spoons of soy sauce, 1 spoon of light soy sauce, 1 teaspoon of sesame oil

1. Soak the rice for 15-30 minutes

2. Peel the potatoes and cut them into small pieces, soak them in water to prevent oxidation , drain before adding to the pot

3. Add oil to the wok, heat the oil and pour in the drained potato pieces, stir-fry until the edges are slightly browned, turn to low heat and put Add bean paste and stir-fry until fragrant, then add light soy sauce and stir-fry until evenly colored, turn off the heat (the potatoes are still raw at this time and do not need to be cooked)

4. Pour the fried potatoes into the uncooked rice and cover. Turn on the rice cooker and set it to cooking mode

5. After the rice is cooked, open the lid and stir the potatoes and rice gently. When ready to serve, add some sesame oil and mix well.

04

Mango Sticky Rice

150G of glutinous rice, 170ml+30ml of reduced-fat coconut milk, a little rock sugar, 1 tsp of salt (5ml), one mango< /p>

1. Soak the glutinous rice in advance

2. Put a total of 200ml of coconut milk into a pot, add rock sugar and salt and heat until the sugar melts

3. Then Take 170ml of coconut milk and pour it into the soaked glutinous rice. Use the coconut milk to cook the glutinous rice, just like cooking rice, just put it in the rice cooker

4. After cooking, mix it with a rice spoon to loosen it. Before serving, put the glutinous rice into a bowl and invert it on the plate

5. Peel the large mango, cut off the pulp, and then slice it ~ set aside

6. Plate, put the glutinous rice into a bowl, invert it on the plate, then place the sliced ??mango, and pour the remaining coconut milk on top~

05

Pumpkin glutinous rice

1 mini pumpkin, an appropriate amount of glutinous rice, and a small spoon of olive oil

1. Cut off a small lid from the pumpkin, hollow out the middle, remove the seeds, and Dig out some more pumpkin flesh to make the glutinous rice filling in the middle larger?

2. Soak the glutinous rice in water for 1-2 hours, then put the soaked glutinous rice into the pumpkin and add water that has not covered the glutinous rice.

3. Steam over high heat for about half an hour, as long as you see the rice is cooked.

4. Chop the removed part of the pumpkin (or beat it into a paste with a food processor) )

5. On low heat, take a small spoonful of olive oil

6. Pour in the chopped pumpkin and stir-fry over low heat

7. Stir-fry until the pumpkin becomes Pasty, remove from heat?

8. Take out the steamed pumpkin glutinous rice, cover the glutinous rice with pumpkin paste ~ stir, and eat ~

06

Pineapple rice

2000g pineapple, 100g rice, 100g glutinous rice, 100g cherry tomatoes, 10g wolfberry, 10g red dates, 10g raisins, 20g brown sugar, 2g seaweed< /p>

1. Wash the glutinous rice and rice and soak them for 2 hours. Take them out and put them in a large ceramic bowl. Add an appropriate amount of water. Put them in a pressure cooker and steam them over water. It will take about 8 minutes to steam them. Let them cool for later use.

2. Wash the pineapple, slightly process the outer skin, cut into 1/5 of the pineapple, and use a fruit knife to dig out the pineapple meat;

3. Cut the pineapple meat into cubes. Soak in salt water, fill the pineapple "bowl" with water and soak in salt, soak in salt water for 10 minutes each;

4. Let the steamed rice cool and pound into pieces, wash and dice the cherry tomatoes, and wash the raisins. Clean and wash the red date slices, wash and foam the wolfberry, add brown sugar and chopped seaweed, mix them together and put them into the pineapple "bowl";

5. Put the prepared pineapple rice into a pressure cooker and cover it with water Steam;

6. After about 3 minutes, the pressure limiting valve will exhaust steadily, change to low heat, steam for another 1 minute, and turn off the heat.

07

Premium Coarse Grain Rice

200g of rice, 50g of whole grains, including millet, glutinous rice, buckwheat, oats, black rice, etc.

1. Take about 50 grams of grains from a bottle, and mix it with 200 grams of ordinary white rice

2. Wash it and put it into the pot, add an appropriate amount of water

3. Plug in the rice cooker and use the rice cooker function That’s it.

4. The multigrain rice is ready. It tastes chewy and not sticky. Paired with delicious dishes, it’s nutritious and healthy!