Stir-fried noodles with soy sauce: Practice: 75g of dried shrimp noodles, shredded bacon, bean sprouts, 2 tablespoons of vegetable oil, a little salt and half a bowl of clear water are poured into the rice cooker. Press the cooking switch, and when the switch automatically jumps up, open the lid and pour in the right amount of soy sauce while it is hot. If possible, please use oyster sauce and stir the noodles evenly. PS:1.Side dishes can be freely played as you like, such as lunch meat, sausage, lean meat, carrots, leeks, mushrooms, etc. 2. Bean sprouts are more oily. I have tried to replace bean sprouts with sliced mushrooms, and it is enough to put 1 tablespoon oil; 3. Soy sauce must be put last. Putting soy sauce at the beginning is easy to paste the bottom of the pot and produce bitterness. Mung bean syrup: Practice: Half a bowl of mung beans is soaked in boiling water to remove the astringency. After soaking for one night, the water is drained and poured into a stainless steel bowl. The water is less than 4 cm. Pour half a bowl of water into the inner pot of the rice cooker, put it into a stainless steel bowl and cover it. Press the cooking switch, and after the switch automatically jumps up, pour the right amount of sugar to taste while it is hot. PS:1.Mung beans are soaked in boiling water to remove astringency. It is said that it can make mung bean soup eat less sugar, which is better for the body; 2. Everyone likes different soft and hard tastes. If you feel that mung beans are not blooming enough or soft enough after cooking, cover the pot and stew for half an hour to see if the flowers will be more beautiful. 3. In summer, putting mung bean syrup in the refrigerator will taste better and mung beans will taste better. Cream mushroom rice: Practice: pour two cups of rice and a little more than two cups of water into the rice cooker, add sliced mushrooms and diced bacon, add a little salt and a tablespoon of butter, press the cooking switch, and when the switch automatically jumps up, knock in an egg while it's hot, cover the lid and stew for a while, and you're done! Honey apples: This method is the best for cleaning up the apples that can't be eaten at home. Practice: Peel and dice 2-3 apples and pour them into the pot in the rice cooker. Add half a spoonful of sugar (that is, a big spoon for scooping rice) and a tablespoon of vegetable oil. Cover the rice cooker without adding water, press the cooking switch and wait until the switch automatically jumps. PS:1.If you like cinnamon, you can add cinnamon powder. The flavors of apples and cinnamon are very good. 2. This is like apple preserves. If you can't finish eating it, please put it in a small bowl and put it in the refrigerator for preservation. 3. It can be served with toast bread, cakes, fillings, mixed with yogurt, and so on, which is very useful. I like to eat apple granules with bread after heating them in the microwave oven. The monotonous bread immediately adds a different sweet taste.
1) Coca-Cola Chicken Wings Material: Chicken wings, pepper, dried red pepper, onion, ginger and Coca-Cola. Method: 1 Wash the wings, make several cuts on each wing, add a little soy sauce, salt and shredded ginger and marinate for 20-40 minutes. 2 put oil in the pot, heat it to 60%, add pepper and stir fry to taste. Add wings and fry until golden on both sides. 4 Pour in cola, and it is advisable to cover the chicken wings. 5 cooking stalls Let cola open, change the heat preservation stalls, put dried peppers and salt to taste. Watch the fire from time to time, and it will be finished when the cola juice thickens. 7 Sprinkle chopped green onion to make the dish look better. Note: 1 Don't put the pepper at the beginning, it will be easy to Hu and not delicious. 2 Coke is usually 8- 10 chicken wings with a can of coke. Don't put too much soy sauce. If there is no coke, you can also take sugar instead.
(2) Material selection of secret garlic-flavored spareribs: the spareribs should be made in small rows, that is, it is best to have thinner bones. Note that it is best not to buy the kind with big bones, and you should get up early in the morning when you want to buy spareribs, otherwise the rest will not be very good. 1, the spareribs are about a catty, so you can make a pot. 2. In addition, you need some mushrooms, fresh, about fifty cents. We also need some garlic. Seasonings include salt, monosodium glutamate, chicken essence, cinnamon, star anise, etc. Method: When buying the ribs, you can ask the seller to chop them into small pieces of 5-6cm, and then wash them when you come back. Mash the garlic and marinate the ribs with mashed juice (or if you are too troublesome, you can use garlic powder, sprinkle with soy sauce, and the amount should be moderate. Sprinkle monosodium glutamate and minced ginger on them and mix well. Marinate them as before. Don't pour the soy sauce together. Add some water, cinnamon and star anise (you can also buy that kind of stewed meat powder, which is full of flavors, effective and convenient). Divide the mushrooms into four pieces and put them into the pot. Then start stewing, and pay attention from time to time. If the water is dry, add water until the ribs are "exposed", that is to say, the meat shrinks, the bones protrude and the flesh and blood are separated. Taste the taste of mushrooms, add some salt and chicken essence, and you can go out.
(3) Method of decocting in water: 1, use 100 ml of water with 37-45 degrees to melt half a piece of yeast, pour in a proper amount of flour, make dough with moderate hardness, and ferment for about 2 hours. At this time, stuffing can be prepared. Both meat stuffing and vegetarian stuffing can be introduced: meat stuffing: 250 grams of minced meat, a chopped zucchini (carrots, celery, beans, etc., or mixed with various vegetables), a little shrimp skin, 15 ml olive oil, chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper powder, and a little sesame oil, if the water content of vegetables is not high. Plain stuffing: stir 4 eggs evenly, fry them until cooked, break them up, a chopped zucchini (carrots, celery, beans, etc., or mixed with various vegetables), a little shrimp skin,15ml olive oil (if you put more oil in scrambled eggs, you don't need to put it separately here), chopped green onion, Jiang Mo, salt, monosodium glutamate and pepper powder. 2. Divide the dough into six equal parts, roll it into skin, wrap the stuffing, wake up for 15 minutes, put it into the pot at a certain interval, and pour in about125ml of hot water, just like "cooking" steamed bread.
(4) electric rice cooker cake The electric rice cooker should have all the tools on the scene first, and it should be available at home. The weight can be controlled with a spoon. Step 1: Wipe all the water and oil in the two bowls with a napkin first, and keep your hands clean during the operation. Separate the egg white from the egg white. If you want to be sweet, add salt first. . . Add a small amount of salt to the protein solution first, a little bit is enough, and then fill it with a spoonful of sugar! Start beating egg whites with three chopsticks. Tilt the bowl a little, so that chopsticks can get in touch with the protein to the maximum extent, and get twice the result with half the effort! When it's all bubbles like this, continue to fill a spoonful of sugar. Keep fighting, fight hard, fight hard, and don't rest until it becomes hard and foamed. Even if the egg white is hard, the egg white can't be poured when the bowl is turned upside down, only when it is the same as cream. . . This is the most critical step, and it can usually be done in fifteen minutes. Add 2 spoonfuls of sugar to the egg yolk. Add 3 spoonfuls of high flour. Ordinary flour, medium gluten flour and low gluten flour can be used, but you can't add 6 tablespoons of milk to the egg yolk bowl with high gluten flour! No more, no less, just six spoonfuls. If there is no milk, you can use the baby's milk, and if you use a drink, you can use orange juice or something. Stir all these materials together with chopsticks into a paste. Isn't the color beautiful? Be sure to mix them evenly! Dig half of the beaten egg white foam in with a spoon, and also use a spoon. Remember, you must stir it up and down (you can't circle, let alone use chopsticks, which will make the flour stiff, so the cake won't rise). Stir half of the egg white and egg yolk up and down evenly with a spoon. . . Then add the other half of the egg white and stir it up and down with a spoon! Finally, it's such a mess. Plug in the rice cooker, press the cooking button, and it will jump up in one minute. When the pot feels a little hot, it will be fine. This is called preheating. . . Pour a little cooking oil into the bottom of the pot and wipe it with a napkin to prevent the cake paste from pouring out at the bottom of the pot. Pour the cooked paste into the rice cooker! ! ! Shake the table with your hand a few times to shake out the big bubbles inside. Put it in the rice cooker and press the cooking button. In less than 2 minutes, I will jump to the state of heat preservation, so leave it alone! Plug the air outlet on the rice cooker with cloth. . . Boring! After 20 minutes, press the cooking button again and let it stay stuffy for 20 minutes. Just do it. My rice cooker is small, only 500 watts. If other sisters have big rice cookers, they may have less time. Think for yourself. ) This is the finished cake. Compared with the cake shop, the homemade one is softer and the egg flavor is much stronger. But the cake room looks very good, and it will be fluffy with baking powder. Pineapple Flip Cake Tips: When processing pineapples, in order to keep the fresh taste of pineapples, you can soak the sliced or block pineapples in salt water for about 30 minutes, and then soak them in cold boiled water to remove the salty taste, which can achieve the purpose of desensitization. American muffins are made by beating the egg whites into thick cream with an egg beater. You can add sugar and a little salt, but I have recently lost weight, so please reduce the sugar and remember to add some fresh lemon juice. I didn't buy an electric egg beater, and my hand was exhausted. After all, it's manual, but it's still not hard enough. Next time, use electric ones. The next step is to stir the egg yolk and corn flour into an egg paste, and then add some baking soda to ferment. You can do it without putting it, so the muffin will not be very fluffy, but it will be tender and smooth. The soda is fluffy, but it's dry. I'm a little square. Then mix the beaten egg whites and put them in the rice cooker. The rice cooker should be buttered first. When the rice cooker is stuffy for 20 minutes, open it, damn it, it smells good! But hot, it is actually the same principle as the oven. Then press the inflation pressure with a spoon and shape it by the way. Stuffy again 10 minutes, pour out, look, one side is ready, the butter is hot baked and golden yellow! Great! Then butter the other side and, in turn, continue to bake in the rice cooker. Continue 15 minutes, and you're done! Let's see, with a lemon in sugar water, delicious.
(5) Hakka salted chicken leg material: 2 chicken legs, a few slices of ginger and 4 onions Ingredients: salt/oil/chicken essence Some practices: First, wash the chicken legs, control the water, and prepare a few slices of ginger. After the drumsticks are thoroughly dried inside and outside, first wipe the drumsticks with oil, then wipe the whole drumsticks evenly with refined salt and chicken essence, and grasp the salt and chicken essence in your hands. Wipe a layer on the whole drumsticks from top to bottom inside and outside, and 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 in the rice cooker, cover them, plug them in, press the switch until the rice cooker trips automatically, open the lid, turn the chicken over with chopsticks, and press the switch again. This time, the rice cooker will trip automatically, and it will be ok. Prevent the onion from entering, and keep it stuffy for 5 minutes. After the chicken leg is put on the plate, 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.
(6) Braised chicken with salt Raw material: a bare chicken. Seasoning: one tablespoon of oil, one tablespoon of soy sauce, one tablespoon of soy sauce, appropriate amount of salt, a little sugar, and a bottle of yellow wine. Ingredients: onion and ginger slices. 1) First, open the cage and dry the water; 2) Appropriate amount of salt, as long as the whole body and the inner cage of the chicken are evenly touched with salt, two pieces of ginger are stuffed into the inner cage of the chicken, and the seasoning is evenly mixed to marinate the chicken for about 20 minutes; 3) put a piece of chicken oil in the rice cooker, about two pieces of onion are placed on the chicken oil, and the chicken feet are placed in the pot, and the remaining seasonings are also poured into the pot; 4) Plug in the electric cooker, keep the temperature for 0/0 minutes, and the lid can be opened; 5) You can tear or chop the pieces by hand after it is allowed to cool. Key Tips: 1, Chai chicken is more elastic. If you only use half of it, you should choose the side with the sternum to avoid the chicken breast from shrinking when it is heated and the taste is dry. 2. For those who like to eat chicken skin, in order to avoid greasy, the chicken can be frozen and then torn. If the chicken skin is torn off, just let the chicken cool.
(7) Yogurt material: stainless steel inner pot 1 piece, rice cooker 1 piece, 2 liters of fresh milk, 2 grams of lactic acid bacteria powder (the amount of added bacterial powder varies according to the brand), and thick cloth 1 piece. Production steps: 1. First, disinfect all the utensils with hot water, and then. Then heat the fresh milk in the inner pot to 45℃ to turn off the fire. 2. Add lactic acid bacteria powder into the heated fresh milk, stir and cover the lid. 3. Place the thickness at the bottom of the rice cooker. 4. Then put the stainless steel inner pot on the cloth. In order to prevent the temperature from being too high, the cover of the rice cooker should be half opened, and then plugged in to keep warm. 6. After 6- 10 hours, the fresh milk can be eaten in pudding shape or put in the refrigerator for refrigeration. Advantages: rice cookers are available in all families, and 2-4 liters of yogurt can be made at a time. Disadvantages: the procedure is complicated, and it is easy to fail because the holding temperature is too high, because over 50℃, the live bacteria are easy to be scalded to death, which leads to fermentation failure. Note: 1. There is no need to drain water in the rice cooker. 2. Plug in the electricity to keep warm, without pressing the cooking switch. 3. Don't use aluminum pot and iron pot in the inner pot first, because the materials of these two pots will oxidize when they meet acid, and other temperature-resistant pots have no such concerns.
(8) Pizza 1, dough mixing: a small amount of butter is melted by heating, mixed with an egg and a small amount of self-raising flour, then milk and flour are added (flour and milk should be added bit by bit), and kneaded into dough. Don't be too soft, let it ferment for 20 minutes. 2. Evenly coat a little olive oil on the flat chassis, and spread the dough after wheezing on the flat chassis from the inside out, making it as thin as possible. 3. Spread your favorite side dishes evenly on the bread, such as ham, corn kernels, green beans, carrots, green peppers and so on. Sprinkle tomato sauce, stir well, and brush a layer of salad oil or butter on the centennial edge of the cake to make the taste crisp. Brush a layer of egg yolk liquid on the edge, and it will have a golden effect when cooked. 4. Put the bread into a preheated and buttered rice cooker, press the cooking button, then add the cut cheese when it is 80% ripe, and continue to cook. The whole cooking process takes 30 minutes.
(9) garlic shrimps go to the supermarket to buy prawns, vermicelli, peanut oil and garlic. These will do. Chop the garlic as much as possible, then spread it on a plate and smooth it. There should be more garlic, at least cover the bottom of the plate. Blanch the vermicelli in boiling water until soft, then take it out and spread it on the garlic paste. Wash the shrimp and put it on the vermicelli. Then add salt, chicken essence, a small amount of cooking wine and peanut oil to the plate. Peanut oil should be slightly more, otherwise it will not taste good. But not too much, it will get tired. Well, if you don't put anything in it, peanut oil can probably smooth the bottom of the plate, so that fans can get oil. If you put the fans first, then watch the peanut oil pour, and it's probably almost enough. After completing the above steps, put the plate in the rice cooker and steam it. When it is cooked, you can take it out and eat it.
(10) Stewed black-bone chicken with rare mushrooms and lotus seeds. Wash the above items, then add water to the rice cooker and heat it with the black-bone chicken. After about 30 minutes, the water boils. Continue to heat, pay attention to the lid open for an indefinite time to release steam. Add salt, ginger slices, lotus seeds and mushrooms. Continue heating for 20 minutes, and add a small amount of boiling water to keep the water level. During the period, you can turn the chicken with chopsticks to heat it evenly. Take out the pan and sprinkle a little chopped green onion. You can steam eggs in a small box during heating, which is also delicious. Chicken is basically finished the first night, then a small amount of chicken rack and chicken soup is left, and a delicious chicken noodle is cooked the next morning.
(11) Pork ribs 1, braise in soy sauce: choose the big ribs with soft edges, and pat the meat loosely. Add appropriate amount of salt to marinate for 10 minute, rinse with clear water, drain and put each piece in the oil pan for a walk, and both sides will turn white. Then pour the big ribs in the oil pan into the pot, and add soy sauce, cooking wine, star anise, ginger and so on. The big chops cooked are very tender and delicious! 2. Steaming: You must choose the big row with soft edges, cut it thinly, pat the meat loosely with the back of a knife, put a proper amount of salt on each piece, add cooking wine, add seasonings like raw ginger and scallions, and put it in a rice cooker to cook together, which will save trouble.
(12) Rice cooker sweet and sour hairtail raw materials: hairtail, sugar, white vinegar, soy sauce, salt, ginger, garlic and chopped green onion. Practice: * Clean hairtail, cut into sections (I use frozen hairtail sections in the supermarket because I can't buy fresh ones), and apply appropriate amount of salt for 10 minute; * Put about 1 cm thick oil in the pan. When the oil is hot, bring the hairtail into the pan and fry until both sides are golden (pave the hairtail section at the bottom of the pan, fry until the switch jumps, turn it over and fry again. The method is the same as before. If the oil is not enough, add it. This is really a grinding process ~ rice cookers fry things too slowly); * The fried hairtail section is shoveled out with a flat-bottomed rice spoon and put on a plate for later use. The remaining oil in the pot continues to be hot, chopped green onion, shredded ginger and minced garlic are sauté ed, then the hairtail section is added, the water that has not been used for hairtail is added, and then a proper amount of soy sauce (soy sauce is best) is poured for stewing; * When the soup is almost dry, put sugar and white vinegar, turn off the power and stew for a few minutes. Friends who like to use thicken to keep fresh can add it.