Cola chicken wings: Method: Wash two pounds of chicken wings, put them into the 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 turn on Just jump up automatically. Fried dumplings: You can make authentic fried dumplings with a rice cooker, and you can buy quick-frozen dumplings anywhere. They are still 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 prepared fried dumplings can be easily picked 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: 75 grams of dried shrimp noodles, shredded bacon, bean sprouts, 2 tablespoons of vegetable oil, a little salt, half a bowl of water and pour it into the rice cooker In the pot. 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. Creamy Mushroom Rice: Method: Pour two cups of rice and a little more than two cups of water into the inner pot of the rice cooker, add sliced ??mushrooms and diced bacon, add a little salt and a tablespoon of butter, and press to cook. After the switch jumps up automatically, crack in an egg while it's hot, cover the pot and simmer for a while, and you're done! Honey apples: This method is the best for cleaning up the endless apples at home. Method: Peel and dice 2-3 apples, pour them into the inner pot of the rice cooker, add half a tablespoon of sugar (a large spoon for scooping rice), a tablespoon of vegetable oil, no water, and cover the rice cooker. Cover, press the cooking switch, and wait until the switch jumps up automatically. PS: 1. If you like the scent of cinnamon, you can add some cinnamon powder. The flavors of apple and cinnamon go well together; 2. This is like apple preserves. If you can’t finish it, please put it in a small bowl and store it in the refrigerator; 3 .It can be used with toast, cakes, fillings, mixed with yogurt, etc. It has many uses. My favorite thing is to heat the apple slices in the microwave and eat them with bread. The monotonous bread immediately adds a different and sweet taste.
1) Coca-Cola Chicken Wings Ingredients: Chicken wings, Sichuan peppercorns, dried red peppers, green onions, ginger, a can of Coca-Cola Method: 1. Wash the wings, make a few slits on each wing, and add a little soy sauce , salt, and shredded ginger for 20-40 minutes. 2 Put oil in the pot, heat until 60% hot, add Sichuan peppercorns and stir-fry until flavourful. 3 Add wings and fry until golden brown on both sides. 4 Pour in the cola so that it covers the chicken wings. 5. When the Coca-Cola is on the cooking stage, change to the keeping-warm setting and add dried chili pepper and salt to taste. 6 Watch the fire from time to time, when the cola juice becomes thicker, it is done. 7. Sprinkle chopped green onion to match the color when serving from the pan to make the dish look better. Note: 1. Don’t add chili pepper at the beginning, it will be easy to mess up and not delicious. 2 Coke is usually 8-10 chicken wings per can of Coke. 3 Don’t put too much soy sauce. 4. If you don’t have cola, you can also use sugar instead.
(2) Selection of ingredients for secret garlic spareribs: Use small ribs, preferably with thinner bones. Note that it is best not to buy the kind with large bones, and buy spareribs. You have to get up earlier in the morning, otherwise the rest will not be good. 1. The ribs need about a pound, and you can make one pot. 2. In addition, you also need some fresh mushrooms, which cost about 50 cents. Right. You also need a piece of ginger and some garlic. The condiments include salt, monosodium glutamate, chicken essence, cinnamon, star anise, etc. Method: When you buy the ribs, you can ask the seller to chop them into 5-6cm pieces, and wash them after you come back. Mash the garlic and marinate the ribs with the mashed juice (or if you find it troublesome, you can use garlic powder, sprinkle with soy sauce, the amount should be moderate, MSG, minced ginger and sprinkle on top, mix well. Marinate as before For one and a half to two hours, put the ribs into the rice cooker. Do not pour the soy sauce in together. Add some water, add cinnamon and star anise (you can also buy the kind of stew powder that is used, it is full of various flavors) , the effect is good, and it is also convenient). Divide the mushrooms into four parts and put them into the pot. Then start to stew, paying attention from time to time. If the water is dry, add water until the ribs are "exposed", which means that the meat has shrunk and the bones have been exposed. It protrudes, and it feels like the bones and flesh are separated. Yes, do you understand? Taste the taste of the mushrooms, then add an appropriate amount of salt, add some chicken essence, and it is ready to serve.
(3) Method of decoction: 1. Use Dissolve half of the yeast in 100 ml of water at 37-45 degrees, pour in an appropriate amount of flour, and knead into a dough of moderate hardness. Leave it to ferment for about 2 hours. At this time, you can prepare either meat filling or vegetarian filling. Please introduce each. One: Meat filling: 250 grams of minced meat, a chopped zucchini (carrots, celery, beans, etc., or mixed with various vegetables), a little shrimp skin, 15 ml of olive oil, minced green onion, minced ginger, salt , MSG, pepper powder, a little sesame oil, if the vegetables are not very moist, add a little water, mix well. Vegetarian filling: stir 4 eggs, stir-fry, beat up, a chopped zucchini (carrot, celery). , beans, etc., or mixed with various vegetables), a little dried shrimps, 15 ml of olive oil (if you add more oil when frying the eggs, there is no need to put it separately here), minced green onion, minced ginger, salt, MSG, pepper flour, a little sesame oil, and mix evenly. 2. Divide the dough into six equal parts, roll it into a dough, wrap the stuffing, let it rest for 15 minutes, put it into the pot at certain intervals, pour in about 125 ml of hot water, and "cook" the steamed buns. Same.
(4) Rice cooker type cake. To make a cake, all the tools should be available at home. Just use a spoon to control the portion. Step 1: First use a napkin to put two Wipe away all the water and oil in the bowl, and keep your hands away from the water during the operation. If you want to separate the egg whites and egg whites, add a small amount of salt to the egg whites first. A little bit is enough. Add a full spoonful of white sugar! Use three chopsticks to start beating the egg whites. Tilt the bowl a little so that the chopsticks can contact the egg whites to the maximum extent. When the beat is like this, continue to add a full spoonful of sugar. . Continue beating, beating hard, beating hard, without rest, until hard foam forms. Even if the egg whites are already hard, if you turn the bowl over, the egg whites won't fall down. Only when they are the same as butter can you. . . This is the most critical step and can usually be done in fifteen minutes. Add 2 tablespoons of sugar to the egg yolks. Add another 3 tablespoons of flour piled high. Ordinary flour, medium-gluten flour, and low-gluten flour can all be used, but you cannot use high-gluten flour. Add 6 level spoons of milk to the egg yolk bowl! No more, no less, exactly 6 spoons. If you don't have milk, you can use Haiwangzi milk. If you use drinks, you can also use orange juice or something. Use chopsticks to stir all these ingredients together into a paste. The color will look great. Be sure to stir evenly! Use a spoon to dig in half of the beaten egg whites. Also use a spoon. Remember, you must stir it up and down (not in circles, let alone with chopsticks. Using chopsticks to stir the flour in circles will cause gluten to rise, so the cake will not rise). , use a spoon to stir half of the egg whites and egg yolks up and down evenly. . . Then add the other half of the egg whites and mix evenly with a spoon up and down! In the end, the rice cooker turned out to be mushy like this. Plug in the plug and press the cooking button. It will start up in just one minute. When the edge of the pot feels a little warm to the touch, it's ready. This is called preheating. . . Pour a little cooking oil on the bottom of the pan and wipe it with a napkin to prevent the cake batter from pouring out from the bottom of the pan. Pour the prepared batter into the rice cooker! ! ! Shake the table with your hands a few times to knock out the big bubbles inside. Put it into the rice cooker and press the cooking button. In less than 2 minutes, it will jump to the keep warm state, so ignore it! Block the air vent on the top of the rice cooker with a cloth. . .
Carry on boring! After 20 minutes, press the cooking button again and continue to let it simmer for 20 minutes. That's it. (My rice cooker is small, only 500 watts. If other sisters have larger rice cookers, they may have less time. You can figure it out for yourself.) This is the finished cake. Compared with the ones bought from cake shops, the ones you make yourself are softer and have a much richer egg flavor. But the cake shop looks very good, and if you add baking powder, it will be very fluffy. Pineapple Flip Cake Tips: When processing pineapple, in order to maintain the fresh taste of pineapple, you can soak the sliced ??or cubed pineapple in salt water for about 30 minutes, and then soak it in cold water to wash away the salty taste, which can eliminate allergies. Purpose. For American waffles, you first need to beat the egg whites with a whisk until they are thick and creamy. You can add sugar and a little salt. However, I have recently lost weight, so please use less sugar. Remember to add some fresh lemon juice. I didn’t buy an electric egg beater because beating by hand would make me exhausted. After all, it is done by hand and the beating is still not hard enough. I will use an electric one next time. The next step is to stir the egg yolks and cornstarch into an egg paste, then add some baking soda to ferment. You can leave it out, then the waffles will not be very fluffy, but very tender. The one with soda was very fluffy but very dry. I'm a little bit more relaxed. Then mix the previously beaten egg whites and put them into the rice cooker. The rice cooker must be greased with butter beforehand. After the rice cooker has been simmering for 20 minutes, open it, and holy shit, it smells delicious! But it's hot, and it's actually the same principle as an oven. Then press the expanded air with a spoon to create a shape. Let it simmer for another 10 minutes, pour it out, and look, one side is ready, the butter has been roasted and is golden brown! praise! Then butter the other side and continue to bake in the rice cooker. Continue for 15 minutes and you're done! Let’s take a look. It’s delicious with some sugar water and lemon.
(5) Hakka salt-baked chicken legs Ingredients: 2 chicken legs, a few slices of ginger, 4 green onions Ingredients: salt/oil/chicken essence Several methods: First, wash the chicken legs, dry the water, and prepare a few slices of ginger . After the chicken legs are completely dry inside and out, first smear the chicken legs with oil, then use refined salt and chicken essence to evenly spread the entire chicken legs. Grab the salt and chicken essence in your hands, and smear the whole chicken legs up and down, inside and out. Layer and set aside for later use! If you have enough time, you can leave it for more than an hour. Pour a thin layer of oil into the cleaned rice cooker, add ginger slices, put the marinated chicken legs in the rice cooker, cover it, plug it in, press the switch and wait until the rice cooker automatically trips, open the lid and use chopsticks Turn the chicken over and press the switch again. This time the rice cooker automatically trips and it's OK. Prevent the onions from entering and simmer for 5 minutes. After the chicken legs are plated, pour the oil from the bottom of the pot and the precipitated salt sauce on top of the chicken. Although the bottom of the rice cooker is a little burnt, it makes the chicken more fragrant. The chicken legs taste fresh and delicious, oily but not greasy
(6) Ingredients for salt-baked shredded chicken: one bare chicken. Seasonings: 1 tablespoon oil, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, appropriate amount of salt, a little sugar, and a capful of rice wine. Ingredients: green onions and ginger slices. 1) First, open the chicken cage and let it dry out of the water; 2) Add an appropriate amount of salt, just rub the salt all over the chicken and the inner cage evenly, put two slices of ginger into the inner cage of the chicken, mix the seasonings thoroughly and marinate the chicken Cook for about 20 minutes; 3) Put a piece of chicken oil in the rice cooker, place about two green onions on top of the chicken oil, put the chicken feet into the pot with its feet facing up, and pour the remaining seasonings into the pot; 4) Plug in the power and wait for the rice cooker to start cooking. Keep warm and bake for 10 minutes before opening the lid; 5) Wait until it cools down before you can tear or chop it into pieces. Important Tips: 1. The chicken breast is more elastic. If you only use half of it, choose the side with the breast bone to avoid the chicken breast shrinking when heated and causing a dry taste. 2. Those who like to eat chicken skin can freeze the chicken before tearing it to avoid greasiness. To remove the chicken skin, just let the chicken cool.
(7) Yogurt ingredients: 1 stainless steel inner pot with a lid, 1 rice cooker, 2 liters of fresh milk, 2 grams of lactic acid bacteria powder (the amount of added bacteria powder varies according to different brands) ), thick cloth 1 production steps: 1. First sterilize all the utensils with hot water, then pour the fresh milk into the stainless steel inner pot; then heat the fresh milk in the inner pot to 45°C and turn off the heat. 2. Add lactic acid bacteria powder to the heated fresh milk, stir and cover the pot. 3. Place the thick layer on the bottom of the rice cooker. 4. Place the stainless steel inner pot on the cloth. 5. To prevent the temperature from being too high, the rice cooker lid should be opened halfway and then plugged in to keep warm. 6. Wait 6-10 hours for the fresh milk to turn into pudding shape before serving or put it in the refrigerator. Advantages: The rice cooker Yixiu is available in every household and can make 2-4 liters of yogurt at a time. Disadvantages: The procedure is cumbersome, and it is easy to fail because the insulation temperature is too high. Because if it exceeds 50°C, the living bacteria are easily scalded to death and the fermentation fails. Note: 1. There is no need to put water in the rice cooker.
2. Just plug in and keep warm, no need to press the cooking switch. 3. Do not use aluminum pots or iron pots as inner pots because the materials of these two pots will oxidize when exposed to acid. This is not a concern for other heat-resistant pots.
(8) Pizza 1. Knead the dough, heat a small amount of butter, mix it with an egg and a small amount of self-raising flour, then add milk and flour (flour and milk should be added little by little), Knead into dough. The dough should not be too soft, let it rise for 20 minutes. 2. Evenly apply a little olive oil on the flat plate, and spread the dough on the flat plate from the inside to the outside. Try to make it thin on the inside and thick on the outside. 3. Spread your favorite side dishes evenly on the dough, such as ham, corn kernels, green beans, carrots, green peppers, etc. Pour on the tomato sauce, mix evenly, and brush a layer of salad oil or butter on the edges of the cake to make it crispy. Brush a layer of egg yolk liquid on the edges. When cooked, it will have a golden effect. 4. Put the dough into the preheated and buttered rice cooker, press the cooking button, and when it is cooked, add the sliced ??cheese and continue cooking. The whole cooking process takes 30 minutes.
(9) Garlic Shrimp Go to the supermarket to buy prawns, vermicelli, peanut oil, and garlic. These will do. Chop the garlic, the more minced the better, then spread it on the plate, spreading it evenly. There should be more garlic, at least to cover the bottom of the plate. Boil the vermicelli in boiling water until soft, then take it out and place it on top of the minced garlic. Wash the shrimps and place them on top of the vermicelli. Then add salt, chicken essence, a small amount of cooking wine, and peanut oil to the plate. There should be a little more peanut oil, otherwise it will not taste good. But don’t use too much, or you’ll get tired of it. Well, if there is nothing on it, just spread the peanut oil on the bottom of the plate, so that all the fans can get the oil. If you put the vermicelli first, then pour in the peanut oil and it should be almost done. After completing the above steps, put the plate into the rice cooker to steam it. Once it is steamed, you can take it out and eat
(10) Stewed black-bone chicken with mushrooms and lotus seeds. Wash the above items and use the rice cooker. Heat the pot with water and black-bone chicken. After about 30 minutes, the water boils. Continue to heat, being careful to lift the lid from time to time to release the steam. Add salt, ginger slices, lotus seeds, and mushrooms. Continue heating for 20 minutes, and add a small amount of boiling water appropriately to maintain the water level. During this period, you can use chopsticks to turn the chicken body to heat it evenly. Take out of the pan and sprinkle a small amount of chopped green onion. You can use a small box to steam eggs on top during the heating process, which is also delicious. Basically finish the chicken on the first night, and then leave a small amount of chicken meat and chicken soup to make a delicious chicken noodles the next morning
(11) Spare ribs 1. Braised in soy sauce: Choose large ones with soft edges Cut the steaks and pat the meat loosely. Add an appropriate amount of salt and marinate for 10 minutes. Rinse with clean water. After draining, put each piece into the oil pan and stir until both sides turn white. Then pour out the large steaks from the oil pan. Put it into the pot, add soy sauce, cooking wine, star anise, ginger, green onions (I also added grass fruit and a seasoning that I can't remember the name of). You can add an appropriate amount of sugar and water. Bring the pot to medium heat for 40 minutes, and finally add chicken essence. That’s it. The cooked ribs are very tender and taste great! 2. Steaming: Be sure to choose large ribs with soft edges, cut them thinly, pat the meat loosely with the back of a knife, rub an appropriate amount of salt on each piece, add cooking wine, add ginger, green onion and other personal favorite condiments. Put it into the rice cooker and cook together, and the rice will be cooked in large rows, which is easier.
(12) Ingredients for sweet and sour hairtail in rice cooker: hairtail, sugar, white vinegar, soy sauce, salt, ginger, garlic, green onion Method: *Clean the hairtail and cut it into sections (I used frozen hairtail sections from the supermarket because I couldn't buy fresh ones), apply an appropriate amount of salt and marinate for 10 minutes; *Put oil about one centimeter thick in the pot, and heat the hairtail fish Remove from the pan and fry until both sides are golden brown (lay the hairtail segments on the bottom of the pan, fry until the switch pops up, turn over, and fry again. The method is the same as before. If there is not enough oil, add more. This is really a grueling process~ Frying in a rice cooker Things are too slow); * Use a flat-bottomed rice spoon to scoop out the fried hairtail segments and put them on a plate. Continue to heat the remaining oil in the pot. Add chopped green onion, shredded ginger and minced garlic and stir-fry until fragrant. Then add the hairtail segments and add the hairtail just below the surface. of water, then pour in an appropriate amount of soy sauce (dark soy sauce is best) and simmer; *When the soup is almost dry, add sugar and white vinegar, turn off the power and simmer for a few minutes. P.S Friends who like to thicken the flavor can add it.