Oh my gosh, a rice cooker isn't just for cooking rice and soup; it can make all sorts of delicious dishes.
Steaming, boiling, stewing, braising, and simmering—cooking methods like these are all perfectly handled. It not only saves you a lot of time but also reduces smoke and grease, keeping your kitchen clean. It's a win-win!
Moms, it's a waste to only use a rice cooker for rice! Learn this new skill quickly! We've put together the simplest rice cooker recipes for you. Master this amazing trick to save all the moms who can't cook!
Safety first! Precautions for using an electric pressure cooker
An electric pressure cooker brings a lot of convenience to our lives, but safety must be noted during use to prevent accidents.
1. Improper selection
First, be selective when buying a pressure cooker. You must choose one with a brand name, a manufacturer, and an instruction manual, and ensure it is of good quality. Do not buy counterfeit products.
2. Using it without learning how
For first-time users, you must read the instruction manual for the pressure cooker. Be sure to follow the instructions in the manual, or ask someone who knows how to use it. Never use it without learning how.
3. Not checking before use
Before using, carefully check if the vent is clear and if the hole under the safety valve seat is blocked by leftover rice grains or other food debris. If the vent becomes clogged during use, move the pot away from the heat source. An aging rubber gasket can cause the pressure cooker to leak, so it needs to be replaced in a timely manner.
4. Overfilling
When placing ingredients in the pressure cooker, the capacity should not exceed four-fifths of the pot's volume. For foods that expand easily, like beans, it should not exceed two-thirds of the pot's volume.
5. Opening the lid midway
During the heating process, never open the lid midway to prevent food from bursting out and scalding you. Do not remove the weight or pressure regulator before confirming the pot has cooled, to prevent food from being ejected and causing injury. The lid can only be opened after natural or forced cooling.
Rice Cooker Cake
Chiffon Cake
Difficulty Index: ★★★★☆
Deliciousness Index: ★★★★☆
1. Crack the eggs and separate the yolks from the whites.
2. If you don't have an electric mixer, it's time for a workout: beat the egg whites with three chopsticks. After a few minutes, foam will appear. To make the cake sweeter, add half a spoonful of salt and half a spoonful of sugar. Continue beating for about 20 minutes until the egg whites become slightly viscous, then add another spoonful of sugar. Continue beating for another ten minutes or so until the egg whites are completely creamy and stick to the chopsticks without dripping.
3. In the bowl with the yolks, add two spoonfuls of sugar, three spoonfuls of flour, and six spoonfuls of milk. Gently stir a few times.
4. Pour about half of the beaten egg whites from step 2 into the yolk mixture and gently fold (note: fold, not stir). Once combined, pour in the remaining egg whites and mix gently until uniform.
5. Clean the rice cooker, turn it on, and preheat for about 1 minute. Then, pour a little oil into the bottom of the pot to prevent the cake from sticking.
6. Pour the cake batter into the pot and gently shake it a few times to release large air bubbles (this prevents a rough, uneven surface on the cake).
7. Press the "Cook" button on the rice cooker. After a few minutes, it will automatically switch to the "Warm" setting. Cover the vent with a towel and let it steam for about 20 minutes. Then, press the "Cook" button again. Once it switches back to "Warm," let it sit for a while longer.
All done! Time to eat!
Rice Cooker Pizza
Difficulty Index: ★★★☆☆
Deliciousness Index: ★★★★☆
1. Dissolve yeast in warm water (around 30°C), add a little salt, then add the water to the flour and knead into a smooth dough. Place the dough in a bowl, cover with plastic wrap, and let it ferment naturally for about 1 to 2 hours.
2. While the dough is rising, prepare your toppings (add whatever you like).
3. While you're at it, make the pizza sauce: Dice the tomatoes and onions. Heat a little oil in a pan, sauté the tomato and onion, then add tomato paste, chili sauce, salt, sugar, and water and simmer until it thickens. Set aside.
4. Once the dough has risen, coat the bottom of the rice cooker with a little oil. Place the dough inside and press it into a flat shape, thinner in the center and thicker at the edge (I didn't have butter, so I used salad oil; I just pressed the dough with my hands ^o^).
5. Poke some small holes in the surface of the dough (use a fork, or a toothpick if you don't have one), then spread the pizza sauce over the dough.
6. Sprinkle the sliced sausage, onions, and bell peppers evenly over the sauce. Put the lid on, block the steam vent with a towel, and press the "Cook" button. When it switches to "Warm," press it again.
7. Gently lift the pizza out with a spatula and place it on a plate. (I have an old rice cooker, and it was a bit sticky, but it surprisingly made a crispy crust ^o^).
Rice Cooker Braised Chicken Wings
Rice Cooker Braised Chicken Wings
Difficulty Index: ★★☆☆☆
Deliciousness Index: ★★★☆☆
1. After washing the chicken wings, make two cuts on the back of each wing to help them absorb the flavor.
2. Add two spoonfuls of cooking wine.
3. Add two spoonfuls of light soy sauce.
4. Add sesame oil.
5. Add two spoonfuls of dark soy sauce. I like a dark color, but if you don't, you can use less dark soy sauce.
6. Add some Sichuan peppercorn oil, black pepper, and sugar (I usually use rock sugar for braised chicken wings, but since this is for marinating, I used regular sugar).
7. Mix everything well and marinate for at least an hour. Longer is better, but an hour is fine if you're short on time.
8. After the wings have marinated, add a little oil to the bottom of the rice cooker.
9. Lay a layer of sliced ginger.
10. Lay a layer of onion.
11. Lay a layer of mushrooms.
12. Arrange the chicken wings flat on top, and pour the remaining marinade evenly over them.
13. Press the "Cook" button on the rice cooker. It's ready to eat in 20 minutes. The aroma while it's cooking is incredible. Not only are the chicken wings delicious, but the mushrooms are also amazing. I'll definitely be making this again.
Rice Cooker One-Pot Meals
Sausage and Mushroom One-Pot Rice
Difficulty Index: ★☆☆☆☆
Deliciousness Index: ★★★☆☆
1. Clean the mushrooms and remove the stems. Steam the sausage in a pan, then slice or dice it. Peel the carrot and cut it into small pieces. Julienne the ginger.
2. Put a little oil in the pan (not too much, just enough to coat the pan). Add the ginger and stir-fry until fragrant, then add the sausage and stir-fry for a moment.
3. Add the mushrooms and carrots and stir-fry. Add an appropriate amount of light soy sauce, a little cooking wine, a pinch of sugar, chopped green onions, a little salt, and chicken powder to taste.
4. Place the pre-soaked rice (for about half an hour) in the rice cooker. Add a few drops of sesame oil to the water for extra fragrant rice.
5. When the water in the rice cooker is almost gone, add the stir-fried ingredients, cover the lid, and continue cooking. Once the "Cook" button pops up, let it sit on the "Warm" setting for another 15 minutes. Then, fluff the rice and mix everything together with a spatula.
Braised chicken wings in a rice cooker