I recently bought a small rice cooker to use in the dormitory. The conditions are limited. Which great god taught me to make full use of it, except porridge and cooking. This method should be simple.

First, stewed mushrooms with chicken legs.

Buy a tender raw chicken leg, cut it into pieces, add pepper, chopped green onion and a handful of dried peppers when the oil is hot. Then put the cut chicken legs into the pot and add simple seasonings such as salt, soy sauce and chicken essence. After the chicken legs are oiled, pour boiling water and slightly submerge the chicken legs. Put the chopped potatoes and mushrooms in, and finally cover the pot. I waited for more than half an hour.

Second, bacon sausage clay pot rice

1, material:

Two spoonfuls of rice

Some bacon/sausages

Some mushrooms/vegetables

4 shallots

2. Composition:

Oil/salt/sugar/soy sauce/spicy oil/sesame oil/black pepper/wine

3. Practice: First wash the rice, add water, put it into the rice cooker, and press the cooking button (as usual);

Then slice bacon and sausage when cooking, and cook mushrooms and vegetables in another rice cooker (if there is only one rice cooker, there should be only one, haha). Then get them ready before cooking. It's about medium rare. Put these materials aside for use;

Open the rice cooker and see that the rice is almost dry. Put everything in, stir it with Fan Fan, cover it, and wait for the rice to automatically jump to the heat preservation.

Now open the lid, add soy sauce/spicy oil/salt/oil/juice mixed with a little water, stir, cover the lid and press the cooking button to continue; You can add an egg if you like eggs here. )

Ok, jump into the heat preservation, sprinkle onion and black pepper on the surface, cover it, and let it sit for 5- 10 minutes.

Finally, open it and eat it.

Super delicious, fragrant and delicious!

Third, Hakka salted chicken legs

1, material:

2 chicken legs

ginger slice

4 onions

2. Composition:

Salt/oil/chicken essence

Step 3 practice:

First, wash the chicken legs, drain the water, and prepare a few slices of ginger.

After the inside and outside of the chicken leg are thoroughly dried, wipe the chicken leg with oil first, then wipe the whole chicken leg evenly with refined salt and chicken essence, and grasp the salt and chicken essence in your hand. Wipe a layer on the whole chicken leg from the inside out and from top to bottom. Set 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 pickled chicken legs into the rice cooker, cover it, plug in the power supply, press the switch until the rice cooker trips automatically, open the lid, turn the chicken over with chopsticks, and then press the switch. This time, the rice cooker will trip automatically, and it will be ok.

Prevent onions from entering, and keep it stuffy for 5 minutes.

After the chicken legs are served, 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 makes the chicken more fragrant.

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

Four, rice cooker beef and egg rice

1, material:

Beef a little

Eggs 1 or 2

3 onions

Half a carrot

Some cabbage or vegetables

2. Composition:

Oil/salt/monosodium glutamate/black pepper/soy sauce

Step 3 practice:

First, wash the rice, add water, put it in the rice cooker and press the button to cook (as usual);

Then, when cooking, the beef/carrots/vegetables are shredded, and the eggs are opened and stirred evenly for later use;

Open the rice cooker and see that the rice is almost dry. Put everything in, stir it with Fan Fan, cover it, and wait for the rice to automatically jump to the heat preservation.

Now open the lid, add soy sauce/salt/oil/juice mixed with a little water, stir it, cover it, and press the button to continue cooking; You can add an egg if you like eggs here. )

Ok, jump into the heat preservation, sprinkle onion and black pepper on the surface, cover it, and let it sit for 5- 10 minutes.

Finally, open it and eat it.

Super delicious, fragrant and delicious!

PS: Do you find it a little similar to (1)? In fact, you can change the main ingredients and taste new things, such as chicken, ribs, pork liver and so on. JMS, use your head, think about what else to put, and go home and try!

Five, steamed eggs

1, material: 2 eggs

2. Ingredients: water/salt

3. Practice: Beat the eggs evenly, then add water (remember that boiling water is not allowed, it is best to cook with cold water), add a little salt (no monosodium glutamate), 1\3 Add water to the bowl. You can also add some dried shrimps and seaweed, pressure cook, and so on.

About 15-20 minutes, you can eat it.

Features: light, smooth, not greasy and refreshing.

Six, shredded noodles with green vegetables and mushrooms

1, materials: vegetables, mushrooms, some lean meat.

2. Ingredients: salt, oil, chicken essence, soy sauce, thirteen spices and onions.

3. Practice: First cut the lean meat into shreds, then add salt, soy sauce and thirteen spices for about 15 minutes for later use;

Then put hot water in the rice cooker, add noodles, cook until 6 minutes cooked, then put down all the vegetables, mushrooms and shredded pork, add salt, chicken essence and a little soy sauce to adjust the color, and cover it;

When the noodles are cooked at nine o'clock, add the onion and oil, unplug the plug, and cover the noodles with the remaining temperature of the rice cooker, and you can eat!

PS: You can put different materials. Noodles are delicious only when they are cooked. BB has never been fond of instant noodles. Occasionally, not bad. Eating them all the time is disgusting!

Seven, mung bean barley soup, red dates and tremella soup

Forget practicing BB. Everyone should know, mainly to remind you:

1, be sure to soak it in water for at least half an hour before cooking, so that it will rot when cooking;

2. First, use the cooking button. Turn to the porridge button after boiling, so that you can simmer slowly.

3, add water from time to time, pay attention to the water not to jump out;

4, after cooking, unplug the power supply, let it stuffy in the pot, with the remaining temperature stuffy for a while.

Eight, eight-treasure porridge (breakfast)

The raw materials of the eight-treasure porridge bought in the supermarket are actually the same: rice, glutinous rice, lotus seeds, coix seed, black rice, red beans, red dates ... one hour before going to bed at night, wash rice to cook. Turn off the fire before going to bed. Just open it in the morning! Stewed all night, the beans that are difficult to cook are soft, and when cooked again in the morning, they are rotten and taste gray. Suggest adding sugar to the bowl.

Nine, braised pork

Ingredients: meat, ginger and onion.

Seasoning (80ml water, 1 tablespoon liquor, 100ml vinegar? 3 tbsp sugar, 1 tbsp soy sauce, a little salt)

Exercise:

1. The meat is overheated.

2. Pour the seasoning on the rice cooker, put the meat flat and add the ginger.

3. Press the cooking key to jump to heat preservation.

4. Turn over halfway (cook for 3 hours)

Chicken leg soup: ingredients: two chicken legs, a little mushrooms, a little shrimp, scallops, medlar, red dates (mushrooms can be replaced with fresh ones), and a little salt.

Practice: First, marinate the chicken legs with salt, boil the water in an electric cooker, and add mushrooms, shrimps and other things at the same time. After the water boils, add the chicken legs, cook them again until the water boils, turn the chicken legs over, transfer them to the porridge stand, and add seasonings. About half an hour, you're done.

In addition, you can also order noodles and other things, or add cabbage to cook together.

Garlic prawns: Go to the supermarket to buy prawns, vermicelli, peanut oil and garlic. These will do.

Chop garlic as much as possible, then spread it on a plate and smooth it. More garlic, at least cover the bottom of the plate. Blanch the vermicelli with boiling water until soft, then take it out and spread it on the garlic paste. Wash the shrimp and put it on the vermicelli. Then add salt, chicken essence, a small amount of cooking wine and peanut oil to the plate. Peanut oil should be a little more, otherwise it won't taste good. But not too much, you will get tired. Well, if you don't put anything away, peanut oil can probably smooth the bottom of the plate and let the fans oil it. If you put the fans first and then watch the peanut oil pour, it will probably be enough. After completing the above steps, put the plate into the rice cooker and steam it. When cooked, you can take it out and eat it.

Coke chicken wings: there should be some wings in the middle of the chicken wings, but don't choose the sharp ones. In addition, you need a piece of ginger, with little seasoning, soy sauce (preferably soy sauce, which is easy to color), salt and coke. About two kilograms of chicken wings and a can of coke are almost enough. A pot of chicken wings is about a catty. After washing chicken wings, marinate them with soy sauce, sprinkle with Jiang Mo, turn them over from time to time and color them evenly. Marinate for one and a half to two hours. Pay attention to the moderate amount of soy sauce. Pour chicken wings and soy sauce into the rice cooker, turn the switch to the "cooking" position, pour coke, and slice ginger. Be careful not to put ginger, or the earthy smell of chicken will not go away. Turn it over from time to time, and try it again when the coke is almost dry. You can add salt or a small amount of coke according to your personal taste and continue cooking for a while, but the time should not be too long. Chicken becomes soft, sweet and tender. When cooking, you can pay attention to switching the "cooking" and "heat preservation" switches and adjust the scale yourself.

Crucian carp in milk soup: the main raw material is live crucian carp, about half a catty. When you come back, you can wash both sides with water and pick up the oblique knife for later use. And onions, ginger and coriander. Seasonings include chicken essence, sesame oil, salt, milk, vinegar and so on. Add half a pot of water to the pot, put the crucian carp into the water after boiling, and then take it out. The water in the pot has been changed again. Shred ginger and onion into the pot, add half a pot of water, sprinkle a small amount of sesame oil, vinegar and add salt. Put the crucian carp into the pot, cover the pot, switch the control gear after the water boils, and wait 15 minutes until the fish becomes loose. Add a little milk to make the color between clear and pure milk. Set the control switch.

Fruit soup: raw materials: two apples, wrinkled and cheap yellow apples, very delicious. One orange, one pineapple, one pear, and about 70 grams of rock sugar.

Peel and core pineapple, apple and pear, and cut the pulp into 3 cm square pieces. Peel the oranges and open them one by one. Put all the fruits in the rice cooker and pour in boiling water. Be careful not to pour too much water. Personally, I suggest not to soak the fruit to 80% height. Add rock sugar, about 20 tablets, not too much. Turn on the switch and cook for about 20 minutes, turn off the power and cool stiffly.

The power of the rice cooker is about 500 watts. A fruit knife can be used as a kitchen knife, which is also quite good. On the desk, covered with plastic bags is a chopping block. Bowls, chopsticks and spoons are gradually ready. I was surprised by the basic seasonings. There was actually a box: sesame oil, soy sauce, salt, vinegar, pepper, star anise, chicken essence, sweet noodle sauce, jam and so on.

Dish 1: Boiled noodles. Put an egg in your purse, add some vegetables, and finally drop some sesame oil. It's delicious.

Dish 2: Boiled ribs. Hot water ribs. After boiling, add onion, ginger, pepper, star anise and salt. When the meat is cooked, you can eat it pure, or you can add radish and cabbage to stew many different flavors.

Dish three: cook porridge. Millet porridge is the simplest, not easy to cook, and cooked quickly. Rice porridge is easy to cook, but it will be delicious, and you can cut some chopped pine nuts and shallots, add salt and preserved egg lean porridge. Mixed porridge, millet, rice, chestnuts, red dates, just cook in one pot.

Dish 4: Peanuts and green beans: It's cooked, too. Soak for an hour first, then add onion, pepper and star anise. It's better if it's salty. It's a good and cheap appetizer and dinner.

Dish 5: Hot pot: boiled, tofu, sliced meat, vermicelli, cabbage and spinach. Buy a packet of Enlaishun seasoning, which is really delicious on earth and suitable for winter.

Dish 6: Cold salad: Bean sprouts, spinach and tofu can be mixed and eaten, which is very simple. Blanch with hot water, then add vinegar, minced garlic, sesame oil and tofu. You can cut it into dices, and then cut the shallots!

Hand-torn brine chicken: Material: A fresh whole chicken weighing about 2 Jin, with hair removed, abdomen opened and nails cut. You don't have to do the above work yourself. The live chicken stall owner takes care of it. All you have to do is take out the money. Spend one yuan on a packet of salted chicken powder at the grocery stall next to the chicken stall.

Practice: Wash the chicken and evenly apply 3/4 packs of salt chicken powder on the surface and abdomen of the chicken for later use. Wash and dry the rice cooker, pour in peanut oil, and swing to make the oil evenly spread over the bottom of the cooker. Put the chicken in, cover it, plug in the power supply, press the cooking button, turn the chicken over for five minutes after jumping to the heat preservation button, then press the cooking button, take the chicken out after jumping, put on gloves, tear the chicken into strips, sprinkle the remaining 1/4 packets of chicken powder, and pour the hot oil in the rice cooker into the bowl.

Don't just wash the greasy rice cooker, try to make another tomato and egg soup, which has the flavor of chicken and is very delicious.

Corn oil and salt rice: after washing the rice, add a small amount of salt and oil (about one third of the rice) to the corn, mix well with the rice, add less water than usual (because the corn will contain water), and cook directly in the rice cooker. Cooked rice will have the refreshing sweetness of corn, the fragrance and taste of oil and salt, which is most suitable for people who love health and slim.

Mutton soaked rice: ingredients: a leg of lamb, northeast rice, carrots, cabbage, onions, ginger and garlic.

Wash the leg of lamb with boiling water first, then put it into a rice cooker, pour the boiling water into the mutton, add the whole onion, garlic cloves and ginger slices, add salt and cook for 30-40 minutes. After cooking, take out the leg of lamb and tear the mutton. Let the mutton soup cool. Take out the ginger inside. Onions and garlic. No need. Then wash rice, cut carrots into squares 1cm square, blanch Chinese cabbage with boiling water, and chop. Put it in mutton soup with mutton. Cook in an electric cooker.

Stewed black-bone chicken with mushrooms and lotus seeds: black-bone chicken, mushrooms, lotus seeds, salt, ginger and onions.

Wash the above items, then add water to the rice cooker and heat it with the black-bone chicken. After about 30 minutes, the water boiled. Continue to heat, pay attention to the lid open indefinitely to release steam. Add salt, ginger slices, lotus seeds and mushrooms. Continue heating for 20 minutes, add a little boiling water and keep the water level. During the period, you can turn the chicken with chopsticks to make it evenly heated. Sprinkle a little chopped green onion on the pan. You can steam eggs in a small box when heating, which is also delicious. The chicken was basically finished the first night, then a small amount of chicken rack and chicken soup was left, and a delicious chicken noodle was prepared the next morning. Steamed snapper with stewed pork ribs with wax gourd: one box of ribs, one circle of wax gourd, one snapper and one onion.

Wash the ribs, put them in the main pot of the rice cooker, add water, wash the wax gourd, cut into quick pieces and put them in. Add a proper amount of salt, a little watery dried mushrooms and oil. Heat. At the same time, put a dish in the steamer above, put the washed snapper on it, cover some onions, ginger slices, a few mushrooms, wipe some salt and add some oil. Put it on the main pot and heat it together.

Stewed ribs with peas: ribs 1. 12Kg, 2 boxes of peas and a certain amount of onions.

Wash the ribs, cut them into sections and put them in the rice cooker. Heat the water until the ribs are submerged, and then heat it. After the water is boiled, add the washed peas. Cover the pot and continue heating for 30 minutes. Add some salt, onion and a little soy sauce. It is delicious. Soup tastes particularly delicious!

Boiled shrimp: a catty of six or two pieces of ginger, cooking wine, refined salt, vinegar, garlic foam.

Put hot water to 2/3 in a 350W rice cooker, add ginger slices, cooking wine and refined salt to boil, and add 1/3 shrimp to cook for 5- 10 minutes. At the same time, prepare vinegar, garlic foam and a little salt and mix well. Take out the shrimp, dip it in the prepared seasoning and prepare the next dish. 1/3.

Garlic ribs: ribs are made of small ribs, some mushrooms, fresh ginger and some garlic. Seasonings include salt, monosodium glutamate, chicken essence, cinnamon and star anise.

Wash ribs. Mash garlic, marinate ribs with mashed juice), sprinkle with soy sauce, monosodium glutamate and Jiang Mo, and mix well. Marinate for an hour and a half to two hours, and pick the ribs into the rice cooker. Do not pour the soy sauce together. Add appropriate amount of water, add cinnamon, and put Illicium verum into the pot in four parts. Then start stewing until the ribs are exposed.

Sardines: Northeast rice is used as raw material, and canned sardines or other canned fish are also needed. Choose according to your own taste, it is best to choose juicy fish without fishbones. In addition, you need some vegetables or Chinese cabbage and an egg. Seasoning is chicken essence, salt sesame oil, soy sauce and tomato sauce. Wash vegetables or Chinese cabbage, put half a pot of water in the pot, add a little water, salt, chicken essence, sesame oil and soy sauce to the vegetables, and bring to a boil. Wash the pot, add a handful of rice and start cooking. After the pot is boiled, switch the control gear to "heat preservation" until there is no obvious water in the pot. When appropriate, put the canned fish on the rice and pour the canned juice on the rice. Add a proper amount of tomato sauce, dilute with boiling water, sprinkle evenly, and continue to suffocate for 3-5 minutes.

Hot pot: Boil water, throw the bottom material in, and throw whatever you see.

Make all kinds of porridge: cook all kinds of rice and beans together, add sugar when cooked, and add salt when meat is available. Pork floss preserved egg porridge

Steamed vegetables: boiled water below, steamed things above: eggplant (mixed with hot sauce after steaming), steamed ribs with powder, etc.

Golden rice: 3/ 1 glutinous rice or millet.

Sweet potato rice: rice with appropriate amount of sweet potato diced (sugar cube size).

Steam the fish, drain the water from the bottom of the pot, put the vegetables on the shelf, wash the fish, dip in salt, add ginger salad oil, steam until cooked, then add soy sauce and chopped green onion and steam for a while.

Steamed lean meat or ribs: Chop and add oil, salt, corn starch, soy sauce, garlic, ginger, lobster sauce (salted fish is better ~), and put it in when cooking ~

Steamed eggplant ~: the ingredients are the same as above ~ Guangdong prefers steamed eggplant with salted fish and lean meat, which tastes much better with sea fish ~>_< It's depressing that meat and vegetables can't be cooked together ~ It will be cold if you put the rice out first.