Ingredients: a tender chicken (this one I bought weighs 2 Jin), and seasonings: oil, ginger, green onion, salt, sugar, soy sauce, soy sauce, cooking wine and honey.

Practice:

Practice:

1, chicken chop PP, clear viscera and wash for later use, and slice ginger and onion;

2. Mix with 1 spoon of oil+1 spoon of soy sauce +0, 5 tablespoons of soy sauce+1 spoon of cooking wine +0, 5 tablespoons of white sugar+appropriate amount of salt to make a juice;

3. Carefully wipe the whole chicken inside and outside with juice, add a few slices of ginger and marinate for 2 hours;

4, dry the rice cooker, coat a thin layer of oil on the inner wall, and heat the bottom with ginger and onion slices;

5. Put the salted chicken into the rice cooker, put a few pieces of onion and ginger in the chicken belly, and pour 2/3 of the marinade juice (both inside and outside);

6. Plug in the rice cooker and press the cooking gear;

7. After the rice cooker jumps, you can smell the overflowing fragrance, and then it will be stuffy for 10 minutes; Open the lid of the rice cooker, you can see that the chicken looks like the picture below, basically cooked, but the color is not attractive enough.

8. Use the soup in the pot, brush the whole chicken again, then brush a layer of honey on the surface, press the coOKing stall again, and wait for a few minutes after jumping, and then you will be ok.

My pickling time is short. Although I keep massaging the chicken, it turns out that it is still not tasty enough.

Let's marinate it for as long as possible when making it. . .

Also, when you pad the bottom of the rice cooker, use all the ginger slices and put the onion slices in the chicken's stomach. . . Rice cooker drum oil chicken material:

Little hen, a few slices of ginger and garlic, a little soy sauce and soy sauce, half a slice of sugar and a little cooking wine. In fact, we should also prepare some shallots.

Practice:

1. First saute ginger and garlic slices with a little oil;

When you smell the fragrance, add 3 tablespoons of soy sauce and 3 tablespoons of soy sauce, then add half a cup of water and half a slice of sugar, and let it cool after boiling.

2. After the sauce is put at room temperature, add a few drops of mixed wine to drum up the oil, the soul of the chicken, and you're done.

3. Stuff the ginger and garlic slices into the chicken's stomach, evenly spread the chicken inside and outside with sauce, and pickle15-20 minutes;

4. While pickling the chicken, coat the inner liner of the rice cooker with a layer of oil, which is an anti-sticking pot, and then cut the bottom of the ginger slices that have not been fried. Friends who like to eat onions can also add onions to the bottom of the pot;

5. Then add the pickled chicken, pour the sauce on it, cook until it is cooked, and turn the chicken over and continue to bake 15 minutes.

6. If you buy a bigger chicken, the time for roasting should be relatively extended. Specific judgment can be inserted into the inside of the chicken leg with chopsticks. If it can be inserted smoothly, it will prove that the chicken is cooked.

Material for cooking three cups of chicken with rice cooker:

Ingredients: one light chicken, three cups: one cup of peanut oil, one cup of white wine and one cup of soy sauce. Soy sauce is made of soy sauce: soy sauce = 3:1,so that the color of the chicken will be more beautiful. (Adding a little sugar can refresh the chicken. In order to make the chicken more fresh and sweet, there is no need to add other seasonings. However, everyone has different tastes.

Practice:

1, put a cup of oil, a cup of wine and a cup of soy sauce in a bowl, and stir well to form a marinade;

2. Spread the marinade all over the chicken, and massage it slightly by hand to make it more tasty;

3, the stomach should also be smeared with juice, and finally the ginger onions in the marinade are stuffed into the chicken's stomach. Leave it for 1~2 hours or longer to make it marinate;

4. Put the marinated chicken into the rice cooker and then pour a little marinade;

5. Cover the lid and press the cooking button;

6. Unlike the old-fashioned rice cooker, Xi Shi Bao doesn't trip immediately, and it takes a long time to cook. During cooking, we have to turn the chicken over from time to time so that it can be heated and colored evenly. At this time, you can already smell the fragrance ~ ~ ~ After the cooking program is over, let it continue to be stuffy for a while, and then you can cook ~ ~ ~

Tips:

1 Cooking three cups of chicken with a rice cooker requires no water, just a little marinade.

The whole cooking process is to press the cooking button once, and after the cooking process is completed, you can cook after a while. In order to make the chicken evenly heated and the color more beautiful, it is necessary to turn over the uncovered chicken for two or three times during cooking, and then cover it to continue cooking. If you like to eat it dry, you can also press the cooking button once or twice to increase the cooking time.

Rice cooker braised chicken feet material:

Chicken feet 10, spiced powder 1 spoon, 3 slices of ginger, 3 dried peppers, proper amount of monosodium glutamate with salt, and half a onion.

Practice:

1. Wash chicken feet, put your hands in the rice cooker and add seasoning.

2. Then add water, without chicken feet.

3. The rice cooker presses the cooking button. About 20 minutes. Just fork the chicken feet with chopsticks, and the skin will break easily.

Tips:

The power of each pot is different, and the time is up to you. If you cook it for too long, you won't chew it.

Don't take it out immediately after cooking, soak it in the soup for a while. Taste and color, cool and delicious.

Old soy sauce tastes sweet, so there is no need to put sugar.

Rice cooker beef jerky material:

Ingredients: beef 1 kg (the part that the butcher told him to fry), seasoning: a, ginger slices with Chili powder, b, cooking wine, salt, sugar and soy sauce, and pepper powder.

Practice:

1 Wash the beef and cut it into strips with a length of 5cm and a width of 2cm (3/4 of the index finger).

2 Add seasoning B and mix well.

3. Stick plastic wrap on it, and marinate it in the refrigerator for more than 5 hours.

4 after pickling, add a little starch and stir well.

Pour it carefully into the rice cooker and scrape the surface flat with chopsticks.

6 cover the lid, press the cooking button, wait until it is kept warm and stuffy for a few minutes, and then continue to repeat until the water is dry.

7 When the cooking button can't be pressed down, open the lid, press the cooking button with one hand and keep rotating and stirring with chopsticks with the other.

8 stir until vniurou is dry and looks dry. Look, add ginger slices, Chili noodles and cumin.

Continue to cook with one hand and stir with the other hand, but the beef is completely dry.

10 use a sieve to screen out impurities such as pepper noodles, and let it cool to eat as snacks.

Tips:

1, it's best to make this beef jerky with meat without tendons, otherwise I'm afraid it won't chew;

2. Be sure to burn the water very dry to be successful;

3, you can't put too much salt, because it takes a long time to marinate, and you are afraid that it will be salty;

4, starch can only be put a little, or simply not put, too much is easy to lose the chewiness of beef jerky;

5. I won't elaborate on the amount of seasoning. Let's put it according to personal taste.

Rice cooker braised trotters material:

500g pig's trotters, crystal sugar 10, soy sauce 10g, and water overflowed the pig's trotters.

Practice:

1. Chop the trotters and blanch them.

2. Pour oil in a hot pot, add rock sugar, pig's trotters, add water, and add soy sauce. YES, just add it all at once!

It will be cooked in an hour.

Rice cooker salted chicken wings with chicken oil rice material:

2 chicken wings, salted chicken powder, oil, cooking wine, garlic, sesame oil, ginger, onion and rice.

Practice:

1. Wash the chicken wings and dry them in water. Make several cuts on the surface with a knife or punch holes with a fork. Chop ginger, onion and garlic for later use.

2. Mix and heat the oil and sesame oil, add ginger, onion and garlic, stir-fry until fragrant, then turn off the fire, let it cool slightly, then add about half a pack of salted chicken powder and 1 teaspoon cooking wine and stir well.

3. Pour the mixed salted chicken powder into the chicken wings and marinate for half an hour (if the amount is large, it needs to be increased accordingly, about 30-60 minutes).

4. Pick up the marinated chicken wings, pour the seasoning into the rice cooker and press the cooking button to heat up the fragrance, then add the chicken wings and cover the pot for stewing.

5. Turn over 1-2 times on the way. If you jump the button, continue to press the cooking button for a while and continue to stew. Don't open the lid after the second key jump, and continue to stew with waste heat for 5- 10 minutes.

6. Add washed rice and appropriate amount of water to cook, which will become a very delicious chicken oil rice. After the meal, you can add baked chicken wings and rice stew for 5- 10 minutes. Tastes better!

Tips:

After the chicken wings and rice are mixed and braised, they will be especially smooth and delicious!

Cooked duck in rice cooker;

About a catty and a half of duck leg or half piece, cooking wine10g, white wine10g, 5 g of soy sauce, 3 g of soy sauce10g of salt, 4 g of pepper, 3 slices of fragrant leaves, 3 g of fennel, appropriate amount of minced ginger and garlic, 200 g of vinegar and 50 g of honey.

Practice:

1. 1 Wash the duck leg first, dry the water, add cooking wine, white wine, soy sauce, salt, pepper, fragrant leaves, fennel and minced ginger and garlic for more than two hours. If it is better to marinate for twelve hours, cover it and marinate it in the refrigerator.

2.2 Make crispy water after pickling, and add a little water to the pot. If there is enough vinegar, it is best not to add water, just put vinegar. Add some honey to a proper amount of water and heat it. After the water boils, pour in red Zhejiang vinegar and white vinegar100g each. Then pour it on the duck's legs, and it must be boiled crispy water. When pouring it, you will see that the skins are tight and bright. After drenching, hang it in a ventilated place to dry the duck legs. Or blow dry with an electric fan.

3.3 I use an intelligent rice cooker, the one with non-stick coating is the best, or the Adi cooker is better. Add a little oil (maybe olive oil) to it, which is healthy with low calories. There is no vegetable oil or butter available, according to your own taste.

4.4 Then put the duck leg skin down into the pot, cover it, and slowly cook the duck leg in intensive cooking mode. After the duck leg is browned, turn it over and fry it for about 40 minutes.

5.4 Finally, fry the skin more crisp with a little fire, but be careful not to fry it.

Tips:

It is best to choose an intelligent non-stick rice cooker.

Rice cooker shredded chicken material:

A tender chicken, a tablespoon of soy sauce, a tablespoon of soy sauce, a bottle of salt, a bottle of sugar, a bottle of cooking wine and ginger slices.

Practice:

1. Prepare a tender chicken and wash it.

2. Spread a thin layer of salt on the chicken, put two pieces of ginger in the chicken's stomach and let it stand for five minutes.

3. Prepare a container, put one tablespoon of soy sauce, one tablespoon of soy sauce, a little salt, one tablespoon of sugar and a bottle of cooking wine, and mix well.

4. Spread 3 evenly on the chicken and marinate for 20 minutes.

5. Put a piece of chicken oil in the chicken belly at the bottom of the rice cooker (if it is not available, don't use it), and spread the onion and ginger slices on the bottom of the rice cooker. (I didn't spread the ginger slices, which caused the seasoning juice at the bottom of the rice cooker to be firm and a little burnt, so it is difficult to wash the pot, so I suggest that you spread the ginger slices and onions all over the bottom when you make it, so as to prevent the bottom from forming.)

6. Put the marinated chicken into a rice cooker covered with ginger slices, onion and chicken oil, and pour the marinated seasoning in at the same time. Pour a spoonful of salad oil on the chicken, plug in the electricity, press the cooking button, wait for ............., wait until the rice cooker jumps up, take out the chicken and tear it. You can eat it with your favorite dipping sauce. I use Jiang Mo, minced garlic, ginger juice and a few drops.

Rice cooker steamed ribs material:

Pork ribs, salt, soy sauce, oil, garlic, chicken essence, sugar, cornmeal.

Practice:

1. Cut the ribs into small pieces and season with salt, soy sauce, oil, garlic, chicken essence, sugar and cornflour.

2. Put it in a steamer on a rice cooker, cook it with rice, and cook the ribs with rice.