zero-skill rice cooker lazy dish

Coke chicken wings:

Practice:

Wash two Jin of chicken wings, put them into the rice cooker, pour a can of Coke and 1/3 bowl of soy sauce, cover the lid, press the cooking switch, and wait until the switch automatically jumps up.

Fried dumplings:

You can make genuine fried dumplings with a rice cooker, and the quick-frozen jiaozi you buy everywhere is fine, just as shiny and golden, and the bottom of jiaozi bites crunchy drops ~

Practice:

Pour a little oil into the pot in the rice cooker and wipe the bottom of the pot evenly. Spread a layer of quick-frozen jiaozi evenly, pour in water less than half of jiaozi, cover the lid, press the cooking switch, and wait for the switch to automatically pop up.

The inner pot of a good electric rice cooker has good non-stick performance. The cooked fried dumplings can be easily lifted with a slight push of a plastic rice spoon, and there will be no problem of sticking to the bottom of the pot at all. It is really a good way for lazy people to fail.

Fried noodles with black bean oil:

Practice: 75g of dried shrimp noodles, appropriate amount of shredded bacon, appropriate amount of 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 mix the noodles evenly.

PS: 1. Side dishes can be freely played as you like, such as lunch meat, sausage, lean meat, carrots, leeks, mushrooms and so on;

2. Bean sprouts are more oily. I have tried to replace bean sprouts with sliced mushrooms, and 1 tablespoon of oil is enough.

3. Soy sauce must be put last. Putting soy sauce at the beginning is easy to paste the bottom of the pot and produce bitter taste.

mung bean syrup:

Practice: Half a bowl of mung beans is soaked in boiling water to remove the astringency. After soaking for one night, drain the water, pour it into a stainless steel bowl, and pour the clear water into the mung beans for 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, which is said to make mung bean soup eat less sugar, which is better for health;

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 of 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 is 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, pour them into the inner pot of the rice cooker, add half a spoonful of sugar (that is, a big spoon for scooping rice) and a tablespoon of vegetable oil, without adding water, cover the rice cooker, press the cooking switch, and wait until the switch automatically jumps.

PS: 1. If you like cinnamon, you can add some cinnamon powder. The flavors of apple and cinnamon match well.

2. This is like apple preserves. If you can't finish it, please put it in a small bowl and keep it in the refrigerator.

3. It can be served with toast, cakes, fillings, mixed with yogurt, and so on, which is very useful.

I like eating apples with bread after heating them in the microwave oven. The monotonous bread immediately adds a different sweet taste.

1) Coke chicken wings

Material:

Chicken wings, pepper, dried red pepper, onion, ginger and a can of Coca-Cola

Method:

1 Wash the wings, make several cuts on each wing, add a little soy sauce, salt and shredded ginger for 2-4 minutes.

2 put oil in the pot, heat it to 6%, add pepper and stir-fry it to taste.

3 add wings and fry until golden on both sides.

4 pour in coke, and it is better to cover the chicken wings.

5 when the cooking stall is opened, the coke is changed to the heat preservation stall, and dried peppers and salt are put to adjust the taste.

6 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 get sticky and not delicious.

2 Coke is usually 8-1 chicken wings in a can.

3 don't put too much soy sauce.

4 if there is no coke, sugar can be used instead.

(2) secret garlic-flavored spareribs

Material selection: spareribs should be made in small rows, that is, it is best to have thinner bones. Note that it is best not to buy those with big bones, and you should get up earlier in the morning when you want to buy spareribs, otherwise the rest will not be very good.

1. The spareribs need about a catty, so you can make a pot.

2. We also need some garlic. The condiments are salt, monosodium glutamate, chicken essence, cinnamon and star anise.

Method: When buying the ribs, you can ask the seller to chop them into 5-6cm pieces and 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 MSG and minced ginger on them and mix well. 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 of the pot.

(3) Boil the package in water

Method: 1. Melt half a piece of yeast with 1ml of 37-45 degree water, pour in a proper amount of flour, make a dough with moderate hardness, and ferment for about 2 hours, then you can prepare stuffing.

both meat stuffing and vegetarian stuffing can be used, and one kind can be introduced respectively:

meat stuffing: 25g minced meat, a chopped zucchini (carrots, celery, beans, etc., or mixed with various vegetables), a little shrimp skin, 15ml olive oil, chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper powder, and a little sesame oil.

vegetarian stuffing: stir 4 eggs, 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 the scrambled eggs, you don't need to put them separately here), chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper powder, and one.

2. Divide the dough into six equal parts, roll it into skin, wrap it with stuffing, wake up for 15 minutes, put it into the pot at regular intervals, and pour in about 125ml of hot water, just like "cooking" steamed bread.

(4) rice cooker cake

When making a cake, all the tools should be available at home, and the weight should be controlled with a spoon.

Step 1: Wipe all the water and oil in the two bowls with a napkin first, and make sure that your hands can't get wet during the operation.

separate the egg white from the protein

to be sweet, add salt first. . .

Add a little salt to the egg white liquid first, and a little is enough.

Fill it with a spoonful of sugar!

use three chopsticks to beat the egg whites. 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 is full of bubbles, 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 tablespoons of high flour. Ordinary flour, medium gluten flour and low gluten flour can be used, but you can't use high gluten flour < P > Add 6 tablespoons of milk to the egg yolk bowl! 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.

use chopsticks to mix all these materials together into a paste. Isn't it beautiful in color? Be sure to mix them evenly!

use a spoon to dig half of the beaten egg white foam, 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). Use a spoon to stir half of the egg white and egg yolk evenly up and down. . . Then add the other half of the egg white and stir it up and down with a spoon!

Finally, it's like this.

Plug in the rice cooker, press the cooking button, and it only takes one minute to jump up. 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 2 minutes, press the cooking button again and let it stay stuffy for 2 minutes. Just do it. My rice cooker is small, only 5 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:

In order to keep the fresh taste of pineapple, you can soak sliced or block pineapples in salt water for about 3 minutes, and then soak them in cold boiled water to remove the salty taste, which can achieve the purpose of desensitization.

American muffins

First of all, beat the egg whites into thick cream with an egg beater. You can add sugar and a little salt, but my Lord, 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 not hard enough. I'll use electric next time.

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 into the rice cooker. The rice cooker should be buttered first.

when the rice cooker is stuffy for 2 minutes, turn it on, 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.

Stuff for another 1 minutes, pour it out, and look, one side is ready, and 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 for 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

Practice:

First, wash the chicken legs, control the moisture, and prepare a few slices of ginger.

after the chicken leg is thoroughly soaked inside and outside, first wipe the chicken leg with oil, then evenly wipe the whole chicken leg with refined salt and chicken essence, grasp the salt and chicken essence in your hand, and put a layer on the whole chicken leg from top to bottom inside and outside, and set it 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 marinated 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.

keep the onion out, and let it sit 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 actually makes the chicken more fragrant.

This chicken leg tastes fresh and delicious, and it is oily but not greasy

(6) Braised chicken with salt

Raw material: a chicken.

seasoning: one tablespoon of oil, one tablespoon of soy sauce, one tablespoon of soy sauce, some salt, a little sugar and a bottle of yellow wine.

ingredients: onion and ginger slices.

1) firstly, 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 2 minutes;

3) put a piece of chicken oil in the rice cooker, about two pieces of onion are put on the chicken oil, put the chicken feet in the pot, and pour the remaining seasoning into the pot;

4) plug in the electric cooker and bake for 1 minutes to open the lid;

5) After cooling, you can tear or chop the pieces by hand.

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 contracting when it is heated and the taste is dry.

2. For those who like to eat chicken skin, in order to avoid greasy, they can freeze the chicken before tearing it, and only need to let it cool.

(7) Yogurt

Material: 1 stainless steel inner pot that can be covered, 1 electric rice cooker, 2 liters of fresh milk, 2 grams of lactic acid bacteria powder (the amount of bacterial powder added varies according to the brand), and 1 thick cloth

Production steps:

1. Sterilize all the utensils with hot water first, and then pour the fresh milk into the stainless steel inner pot; 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. put the stainless steel inner pot on the cloth again.

5. 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 6-1 hours, the fresh milk becomes pudding-like, so you can eat it or put it in the refrigerator for refrigeration.

advantages: rice cookers are available in all families and can make 2-4 liters of yogurt at a time.

Disadvantages: The procedure is complicated, and the heat preservation temperature is too high to fail, because over 5℃, live bacteria are easy to be scalded to death, leading to fermentation failure.

Note:

1. There is no need to drain water in the rice cooker.

2. Just plug it in and keep warm, without pressing the cooking switch.

3. Please don't use aluminum pot and iron pot for 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. Mix dough by heating a small amount of butter, mixing it with an egg and a small amount of self-raising flour, then adding milk and flour (flour and milk should be added bit by bit) and kneading into dough. Don't be too soft, let it ferment for 2 minutes.

2. Evenly coat a little olive oil on the flat chassis, and spread the wheezing dough 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 the preheated and buttered rice cooker, and press.