Induction cookers are favored by consumers because of their safety, sanitation, energy saving, fire-free cooking and convenient use. What about cooking with an induction cooker? The following is a complete collection of induction cooker cooking that I have compiled for you, hoping to help you. Siwu Chicken Soup

Introduction to recipes You can also cook Siwu Chicken with strong flavor with an induction cooker!

materials: 2 chickens with drumsticks and 1 bag of boiled eggs, 1 chickens.

Practice

1. Boil a pot of water to remove blood from the chicken feet.

2. Put the scalded chicken feet, drumsticks, boiled eggs and four foods into the pot, add water to boil (the water exceeds the meat and medicinal materials), and cool down to stew for about 1 minutes. This time, the chicken is used, so the stew is faster)

3. The simple four-thing chicken is finished ~ Emerald and Rich Shrimp

Materials

1g of dried dried shrimps, 4g of loofah, 5ml of chicken soup, 25ML of water, a little ginger, black fungus, cooking wine and a little salt

1. Dried shrimps.

2. Cut the loofah and ginger for later use;

3. Add 25ML of water to chicken soup in an induction cooker, add ginger slices, cooking wine, dried shrimps and black fungus, cover at 18 degrees and heat for about 5 minutes.

4. After the water boils, add the loofah and continue until the water boils.

5, water switch off the induction cooker.

6. You can make a glorious appearance with chopsticks.

tips

loofah should be cut and cooked now. Avoid the loss of nutrients. Make loofah-related dishes as light as possible, reflecting the refreshing and tender essence of loofah.

it is suitable for busy office workers, and it is nutritious and delicious. Steamed fish

2 dried mushrooms, 1 onion, 6g tender ginger, 1 red pepper, 1 perch, 5g salt, 5g pepper, 15g Jiang Mo, 3㏄ rice wine, 5 g pepper, 15㏄ rice wine, 3㏄ oil and light soy sauce. Wash and shred onion, tender ginger and red pepper, and soak in cold water for later use. 2. Wash the fish after eviscerating, obliquely cut several knives on the fish, apply seasoning A, add a little onion and ginger slices (extra weight) and marinate for 1 minutes. 3. Put shredded mushrooms and seasoning B into a container, mix well, cover it with heat-resistant plastic wrap, heat it with strong microwave for 3 minutes and then take it out. 4. Put a proper amount of salad oil in another container, add the fish from Method 2, shredded mushrooms from Method 3 and seasoning C, cover with heat-resistant plastic wrap, and heat with strong microwave for 4 minutes. Take it out and spread it with shredded ginger, shredded onion and shredded red pepper.

Method of induction cooker:

1. Wash dried mushrooms and soak them until soft, then shred them; Wash and shred onion, tender ginger and red pepper, and soak in cold water for later use. 2. Wash the fish after eviscerating, obliquely cut a few knives on the fish and apply seasoning A, add a little onion and ginger slices (extra weight) and marinate for 1 minutes. 3. Put shredded mushrooms and seasoning B into a container, mix well, cover it with plastic wrap, then put it into a deep pot with appropriate amount of water and cover it, and heat it with strong fire for 1 minutes in the way of water-proof heating. 4. Put a proper amount of salad oil on the plate, drain it into the marinated fish, shredded mushrooms and seasoning C. Cover it with heat-resistant plastic wrap, take a deep pot, add a proper amount of water, then put the plate in and cover it, heat it on strong fire for 1 minutes in a water-insulated way, and finally spread it with shredded ginger, shredded onion and shredded red pepper. Induction cooker version of peanut cake

Ingredients

3g of main flour

Accessories brown sugar 2 tablespoon peanut butter 2 tablespoons olive oil 1 tablespoon of water and proper salt 1/2 teaspoon peanut oil half bowl

Method of induction cooker version of peanut cake

1. Mix the flour with warm water and salt, and then knead the dough, because the conditions are limited, I don't have any yeast here, and some can put a little bit and knead it constantly. I can beat it until it doesn't stick to my hands. I like to knead it for a long time, thinking it will taste better. After I knead it, I put some olive oil on it and knead it again. Of course, any peanut oil or soybean oil can be added before.

2. Then I take out flour that is half of the previous dough, and add olive oil directly. This time, I want to add more. In short, I use oil instead of water to knead the dough. Until it can be kneaded into dough

3. Pour some flour into the pot and start to stir fry

4. Chop the brown sugar, then add it into the stir-fried flour, stir fry together, and be careful not to get burnt. When the stir-fry is almost over, turn on low heat and add some olive oil. Be careful, it is the last oil. After turning off the fire, add two tablespoons of peanut butter and mix well. 5. Wake up before. Then wrap the oily dough into the dough like a steamed stuffed bun

6. Then roll it into a long strip shape with a rolling pin, then roll it for a long time, then roll it again, and then roll it into the shape of a cake

7. Wrap the brown sugar peanuts mixed before in the flour cake like a steamed stuffed bun, and then beat it on the chopping board a few times to make it look better

8. Put some blended oil and the like in the pan. Then put the cake in, and brush some egg yolk liquid on the surface. If there are sesame seeds, put some sesame seeds in the egg liquid, add some water after frying for a while, and put less, just like frying a fried bun. Then adjust the vitality to 12, fry for 1 minutes, and then fry for another 1 minutes after turning over.

Cooking skills: If you want to eat crispy, don't uncover it too often.