How to use Jiuyang rice cooker?
1 and Jiuyang rice cookers are equipped with heat preservation function, but when using the heat preservation function of rice cookers, it is best to control the heat preservation time of rice cookers within 24 hours to prevent the rice cookers from being damaged due to long-term work.
2. When using the rice cooker, the heating speed is very slow. If you are not in a hurry to eat, you can first pour the ingredients and cold water into the pot and cook slowly on low heat. This will not only cook the food more thoroughly, but also make better use of time.
3. Usually, when using the rice cooker, if you want to shorten the stewing time of the rice cooker, you can first heat the empty pot of the rice cooker, then boil the ingredients into the rice cooker and turn on the fire. This will shorten the service time of the rice cooker.
4. Jiuyang rice cooker can also stew vegetables across water. To believe it, you need to pour hot water into the rice cooker first, then put the food to be stewed in ceramic pot, and put ceramic pot into the rice cooker, and bring it to a low heat.
Jiuyang rice cooker recipe daquan
△ Stewed Sydney with Lily
Ingredients: 2 Sydney, 2 Lily and 3 Rock Sugar.
Practice: add water to rock sugar and cook slowly. Soak in clean water for half an hour, then boil in boiling water for three minutes. Take out and drain. Remove the heart from Sydney, wash it and cut it into pieces in batches. Put Sydney, lily and crystal sugar water into a stew pot and stew for about 3 hours.
Efficacy: nourishing yin and moistening lung.
△ Braised carp with sour plum
Ingredients: one carp, five sour plums, one or two pickles and four or two ribs.
Practice: Cut the carp into pieces, fry them in oil pan until golden brown, then splash water with ginger, onion and wine for five minutes, and cook the ribs for five minutes. Carp, ribs, sour plums and pickles are put into a stew pot together, and the cooked grains are added and stewed for about four hours.
Efficacy: Relieve summer heat, quench thirst and eliminate fatigue.
△ Stewed black-bone chicken with Beiqi Angelica
Ingredients: astragalus, angelica, black-bone chicken and ginger.
Practice: Wash the chicken after cutting, put it in boiling water for five minutes, then take it out and wash it. Beiqi, Angelica sinensis, black-bone chicken and ginger are put in a stew pot and boiled for about five hours, and salt is added when eating.
Efficacy: Women with irregular menstruation, leucorrhea and dizziness caused by blood deficiency are most effective. It can also be used as
Eat healthily.
△ Shen Qiang Yanshou Soup Ingredients: Codonopsis pilosula, Atractylodes macrocephala, Poria San Qian, Angelica sinensis, Ligusticum Chuanxiong, Radix Rehmanniae Preparata, Radix Paeoniae Alba, Lycium barbarum, hay, ginger, 10 red dates, and a young pigeon.
Practice: Boil the squab in boiling water for five minutes, then take it out and wash it. Wrap the medicinal materials in clean gauze, tie them tightly, put them in a stew pot with young pigeons, add appropriate amount of boiling water, stew for about five hours, take out the medicine bag and season with salt.
Efficacy: tonifying kidney, invigorating qi and nourishing blood, strengthening body, prolonging life and rejuvenating.
△ Stewed Pigeon with Codonopsis pilosula and Beiqi
Ingredients: a pigeon, half a catty of Astragalus membranaceus, half a catty of Dang, half a spoonful of wine, half a catty of yam, two ounces of pork and one slice of ginger.
Practice: Boil pigeons in boiling water for five minutes, then take them out and wash them. Boil pork in boiling water for three minutes, then take it out and wash it. Put yam, astragalus root, codonopsis pilosula, ginger and wine into a stew pot, add boiling water, stew for about five hours, and season with salt when eating.
Efficacy: Yiqi Jianpi and stomach.
△ Sauce stewed chicken
Ingredients: a thin chicken, 22 mushrooms, half a ham, half a diced carrot, a slice of ginger and an onion.
Practice: Wash the chicken, blanch it in boiling water for five minutes, then add ham, ginger and onion, put it in a stew pot, add appropriate amount of boiling water, stew for about four hours, add mushrooms, stew for forty minutes, and season with salt.
Efficacy: This soup is mild and nourishing, suitable for all ages.
△ Stewed grass carp head with ginseng Material: one grass carp head (about 80 taels) and two pieces of ginseng.
Practice: cut the head of grass carp (mandarin fish) into two pieces and connect them together. Boil in boiling water for three minutes, and take it out. Put the fish head and ginseng slices in a saucepan, add appropriate amount of boiling water, stew for about four hours, and season with salt.
Efficacy: refreshing and strengthening the brain.