method:
1: Wash and boneless chicken thighs, add cooking wine, soy sauce, oyster sauce, soy sauce, sugar, salt pickle, red pepper and yellow pepper washed, seeded and diced, soaked dried shiitake mushrooms also cut into the same size of dice, ginger cut into shallots chopped.
Chicken boneless
Diced
Pickled
2: Add ginger shreds to the pot and stir-fry the chicken until the chicken changes color, then add the diced shiitake mushrooms, stir-fry well to get out of the pot.
Sauté
Add the shiitake mushrooms
3, wash the rice into the pot, the amount of water is slightly less than the daily cooking rice, the fried mushroom chicken with soup together into the pot, put the pot back into the rice cooker, simmer, the end of the program open the lid, add red pepper and yellow pepper grains. Stir well while hot, sprinkle chives and eat.
Tao rice
Add the chicken nuggets
Simmer
Add the bell peppers
Stir to combine
Ingredients: 250g rice, 150g sausage 6 shiitake mushrooms, 200g carrots, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of chicken powder, appropriate amount of sesame oil.
1: Wash the shiitake mushrooms and remove the root stems.
2: Steam the sausage in a pot, take it out and slice it or cut it into pieces.
3: Peel the carrots, cut into small pieces and cut the ginger into strips.
4, put a little oil in the pot, do not need too much, run down the pot can, ginger shredded under the pot to fry fragrant, under the sausage stir-fry a few times.
5: Stir-fry shiitake mushrooms and carrots.
6: Add an appropriate amount of soy sauce, add a little cooking wine, a little sugar, green onion, a little salt and chicken powder to taste.
7, soak the rice for half an hour in advance, put it into the rice cooker to cook rice, drop a few drops of sesame oil in the water, and make the rice particularly fragrant.
8. Braised rice.
9: Wait until the water in the rice cooker is out of sight, pour the fried ingredients into it, cover the lid and continue to cook.
10: Until the cooking button bounces up, continue to keep warm for 15 minutes, and stir the rice with a spatula to stir well.
Ingredients: 500g pork ribs, 300g rice, oil, salt, 1 handful of rock sugar, red pepper, garlic, star anise, ginger.
1: Chop the ribs into small pieces and soak off the blood.
2: Soak the rice for half an hour after washing and let it absorb the water fully.
3: Pour a little water into the pot and add rock sugar.
4: Sauté until light brown.
5: Stir-fry the ribs quickly.
6: Stir-fry evenly with sugar.
7: Sauté the star anise and ginger until fragrant (push the ribs to the side).
8. Continue stir-frying.
9: Pour in the rice. Mix well with salt and pour into a basin.
10: Put the pot into a large pot and steam on high heat for 20 minutes.
11: Add the red pepper.
12: Put the garlic and mix well quickly.
Ingredients: 300g fresh lamb, 500g rice, oil, salt, scallions, ginger, carrots, pepper, cumin.
1: Wash the lamb and cut into small pieces.
2: Cut the green onion into small pieces, slice the ginger and cut the carrot into small cubes.
3: Add water to the pot and add the green onion and ginger.
4: Bring the water to a boil and bring the cut lamb to a boil over high heat.
5. Wait for the lamb to turn white and fish out.
6: Add a little oil to the wok and stir-fry the lamb, star anise and pepper.
7: Add water to the pot, add diced carrots, put cumin powder and fine salt on high heat according to personal preferences and bring to a boil.
8: Pour the broth into the rice cooker.
9: Pour the washed rice into the electric pot and follow the normal process of simmering rice.
Ingredients: 50 g of kelp, 100 g of rice.
1: Wash and dice the kelp.
Wash the rice.
2, put the pot on the fire, put in the kelp diced and an appropriate amount of water on high heat, boil for 5 minutes, put in the rice and cook for about 10 minutes, when the water is drying quickly, cover the pot tightly, simmer for 10-15 minutes with low heat.
Ingredients: 2 potatoes, 1 carrot, 100g beef, 1 bowl of rice, oil, salt, black pepper, 1 1/2 bowls of water, green onion, ginger.
1: Peel and wash potatoes and carrots and cut into small cubes.
2: Wash and dice the beef.
3: Finely chop the green onion and ginger.
4: Put an appropriate amount of olive oil in the pot and add the onion and ginger to the pot.
5: Stir-fry until fragrant, add diced beef and stir-fry until discolored.
6: Stir-fry with an appropriate amount of soy sauce.
7: Stir-fry the diced potatoes and carrots for a while, add salt and black pepper to taste and turn off the heat.
8: Prepare rice in the inner bowl of the rice cooker, wash and put in an appropriate amount of water.
9: Pour in the sautéed dish.
10: Stir well with chopsticks.
11: Cook rice in a rice cooker.
Ingredients: 3 servings of rice, 2 chicken thighs, 6 mushrooms, 5 shiitake mushrooms, 1/2 yellow pepper, 1/2 red pepper, 1/3 green pepper, salt, pepper, cooking wine, a little chicken essence.
1: Wash the chicken thighs, remove the bones and peel them, cut them into small pieces, put them in a container, add salt, cooking wine and pepper and marinate for a few minutes.
2: Slice the mushrooms, shiitake mushrooms, green peppers, yellow peppers, red peppers and onions into cubes.
3: Rinse the rice and drain.
4: Heat a frying pan with an appropriate amount of oil and sauté the onions until fragrant.
5: Add the mushrooms and continue to stir-fry.
6: Add the chicken nuggets, sauté until the chicken turns white, then pour in the rice and sauté until fragrant.
7: Then add the appropriate amount of water, cover the pot and simmer over low heat until the rice is cooked.
8: After the rice is cooked, add red pepper, yellow pepper, diced green pepper, then add salt, chicken essence to taste, mix well and then out of the pot.