Coke Chicken Wings: Method: Wash two pounds of chicken wings, put them into a rice cooker, pour in a can of Coke and 1/3 bowl of soy sauce, cover the pot, press the cooking switch, and wait for the switch to jump up automatically.

Fried dumplings: You can make authentic fried dumplings with a rice cooker, and you can buy quick-frozen dumplings everywhere. They are just as shiny and golden, and the bottom of the dumplings is crunchy when you bite them~ Method: Pour a little into the inner pot of the rice cooker

oil, spread evenly on the bottom of the pan.

Spread a layer of quick-frozen dumplings evenly, pour water to cover half of the dumplings, cover the pot, press the cooking switch, and wait for the switch to jump automatically.

The inner pot of a good rice cooker has good non-stick properties. The cooked dumplings can be easily scooped up by just pushing them gently with a plastic rice spoon. There will be no problem of sticking to the bottom of the pot. It is indeed a zero-failure experience for lazy people.

What a great way.

Soy Sauce King Fried Noodles: Method: Pour 75 grams 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 water into the inner pot of the rice cooker.

Press the cooking switch, wait until the switch automatically jumps up, open the lid of the pot and pour in an appropriate amount of soy sauce while it is hot. Use oyster sauce if possible, and stir the noodles evenly.

PS: 1. You can freely use the side dishes as you like, including luncheon meat, sausage, lean meat, carrots, leeks, mushrooms, etc.; 2. Bean sprouts are relatively oily. I tried using sliced ??mushrooms instead of bean sprouts, adding 1

A tablespoon of oil is enough; 3. The soy sauce must be added last. Adding soy sauce at the beginning will easily smear the bottom of the pot and produce a bitter taste.

Mung bean syrup: Method: Pour half a bowl of mung beans into boiling water and soak to remove the astringency. After soaking for one night, drain the water and pour it into a stainless steel bowl. Pour in water to cover the mung beans by about 4 cm.

Pour half a bowl of water into the inner pot of the rice cooker, put in a stainless steel bowl, and cover the pot.

Press the cooking switch and wait until the switch automatically jumps up. Pour in appropriate amount of sugar to taste while it is still hot.

PS: 1. Mung beans are first soaked in boiling water to remove the astringency. It is said that mung bean soup can consume less sugar and is better for the body; 2. Everyone likes different soft and hard textures.

If you feel that the mung beans have not blossomed enough or are not soft enough after cooking, cover the pot and simmer for half an hour. The blossoms will be more beautiful; 3. In summer, cool the mung bean sugar water and put it in the refrigerator to taste better.

It will also be more delicious.