Induction cooker is also called electromagnetic cooker. The first household induction cooker was born in Germany in 1957.

In 1972, the United States began to produce induction cookers. In the early 1980s, induction cookers began to sell well in Europe, the United States and Japan.

Below I will share with you how to cook delicious food on an induction cooker.

Induction cooker cooking method: Sausage Claypot Rice Ingredients Rice, sausage, onions, bean sprouts, ginger, mushrooms, salt, chicken essence, dark soy sauce, sugar Method 1. Slice or shred all ingredients.

2. Use the same amount of water as usual to cook the rice, and you can boil some bean sprouts in it while cooking.

3. Put an appropriate amount of oil in the pot, heat it to 70%, then add onions and ginger slices and stir-fry until fragrant.

I like spicy food, so the indispensable pepper appears again ~ 4. Add the sausage and stir-fry until it changes color (crystal clear), then add the mushrooms and bean sprouts and stir-fry for a few times.

5. Add dark soy sauce to add color and flavor.

When almost cooked, add salt, sugar and chicken essence.

A small amount of sugar can enhance the freshness.

The slightly sweet flavor is also wonderful.

6. Stir-fry the ingredients until they are soft and ready to serve.

There should be a slight gravy at this point.

7. When the rice is cooked until it is about 7% cooked (there are bubbles on the surface like porridge), stir in the fried sausage dishes.

You can add some soup stock, and some water will be lost when the pot is boiled, so it just plays a supplementary role.

The cooked rice will not be too watery.

8. Continue cooking.

After cooking, it needs to be simmered for another half an hour to make the rice more delicious.

9. I fried an egg by the way.

Just cut the hard-boiled eggs into slices with an egg cutter and fry them over low heat.

It’s just to kill time, so you can omit it, haha.

Tip: Pair it with some fruits and drinks.

Let’s eat ~ Cooking method of induction cooker delicacies: Steamed fish ingredients: 2 dried shiitake mushrooms, 1 green onion, 60g young ginger, 1 red pepper, 1 seabass, A. 5g salt, B. 5g salt, 5g pepper, 15g minced ginger

, 30㏄ rice wine, C. 5g pepper, 15㏄ rice wine, 30㏄ oil, 30㏄ light soy sauce Microwave oven method: 1. Wash the dried shiitake mushrooms, soak until soft and cut into shreds; wash the green onion, young ginger and red pepper and cut into shreds

, soak in cold water and set aside.

2. Remove the internal organs from the fish and wash it. Make a few diagonal cuts on the fish and apply seasoning A. Add a little green onion and ginger slices (not included in the amount) and marinate for 10 minutes and set aside.

3. Put shredded shiitake mushrooms and seasoning B into a container, mix well, cover with heat-resistant plastic wrap, heat in strong microwave for 3 minutes and take out.

4. Apply an appropriate amount of salad oil to another container, add the fish from step 2, shredded mushrooms from step 3 and seasoning C, cover with heat-resistant plastic wrap, and heat in a strong microwave for 4 minutes.

Take it out and add shredded ginger, green onion and red pepper.

Induction cooker method: 1. Wash the dried mushrooms, soak them until soft and cut them into shreds; wash and cut the onions, young ginger and red pepper into shreds, soak them in cold water and set aside.

2. Remove the internal organs from the fish and wash it. Make a few diagonal cuts on the fish and apply seasoning A. Add a little green onion and ginger slices (excluding the amount) and marinate for 10 minutes and set aside.

3. Put shredded shiitake mushrooms and seasoning B into a container, mix well, cover with plastic wrap, then put it into a deep pot with an appropriate amount of water and cover it, heat it over high heat for 10 minutes.

4. Spread an appropriate amount of salad oil on the plate, add the marinated fish, shredded mushrooms and seasoning C., cover it with heat-resistant plastic wrap, take a deep pot and add an appropriate amount of water, then put the plate in and cover it

, heat over high heat over water for 10 minutes, and finally add shredded ginger, green onion and red pepper.

Cooking method of induction cooker delicacies: Small Fresh Ocean Cake Materials A Chiffon Cake: B Shell Materials: 1 ocean cake mold, 100 grams of white chocolate.

B Shell tools: chocolate melting pot, ocean cake chocolate mold, basin, spoon, induction cooker.

C Marine wine frozen layer materials ① Dark marine: 200 ml of blue cocktail, 100 ml of Sprite, 15 grams of gelatine powder.

C Marine wine frozen layer materials ②Light-colored marine: 40 ml of blue cocktail, 50 ml of Sprite, 5 grams of gelatine powder.

C Tools for the ocean wine frozen layer: 2 egg-beating basins, 4 small glass bowls, manual egg beater, chopsticks, induction cooker, spatula, baking sheet.

Ingredients for D yogurt mousse layer: 385g yogurt, 220g light cream, 88g fine sugar, 25g gelatin powder, lemon juice D Yogurt mousse layer tools: 2 egg beaters, 4 small glass bowls, electric beater

Egg beater, manual egg beater, chopsticks, induction cooker.

E Beach and surf ingredients: 38 grams of digestive biscuits (about 6 pieces), 10 grams of shredded coconut.