How can a rice cooker make delicious rice cakes?

How to make a cake with a rice cooker How to make a cake with a rice cooker.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

Tools: Raw materials: cake flour .150g fine white sugar .100g eggs ...

3 flask powders...1 tbsp fresh milk...1 3 cups salad oil ...

4 tablespoons Directions MethodTake three three-cake models, grease the inside, and lightly sprinkle flour for later use. After beating the eggs into a egg mixture, slowly add the fine sugar and whip well until frothy. After the flour is sifted, slowly pour it into the egg mixture together with the flour, fresh milk, and salad oil, gently stir it with a rubber knife, and place it in three models, if there are bubbles, tap the model Each cake is baked in a strong microwave for 3 minutes.

Note 1Once the sponge cake is baked, remove it immediately and gently drop the model in a vertical direction so that the cake does not collapse and is easier to remove. 2.

To eat, drizzle with a little honey or jam according to your preference.

Add water to the rice cooker, add salt, boil the rice cakes, and after cooking, remove them and set aside.

Put the kimchi in the rice cooker and stir-fry with a little oil, then add the boiled rice cake and a small amount of water.

Add seasonings (a little soy sauce, monosodium glutamate, pepper) and simmer The soup is dried and ready to go.

Ingredients: 500 grams of rice cake Accessories: 250 grams of cabbage, 250 grams of winter bamboo shoots, 100 grams of pork (lean).

Seasoning: 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of soy sauce, 15 grams of vegetable oil.

Production: 1Wash the rice cakes and slice them; Wash the cabbage, bamboo shoots, pork and shredded.

3.Spread the rice cake on top of the vegetable ingredients, simmer for 3 minutes, stir-fry a few times, and you can do it.

Stir-fried rice cake with shredded pork Ingredients: Main ingredient: water-milled rice cake Accessories: lean meat, leek.

Seasoning: salt, chicken essence, sugar, raw oil, hot lard.

Preparation: 1. Slice the water-milled rice cake and soak it in water;

2. Cut the lean meat into shreds, wash and drain the leeks and cut them into sections for later use;

3. Put in the oil in the pot and light the fire, add the shredded meat and stir-fry, then add the leeks and stir-fry for two minutes, add salt, chicken essence and sugar and stir-fry well, during which all use high heat. Spread the pre-soaked rice cake slices evenly on top of the dish, cover and simmer for 3 minutes, then change to medium and simmer for 2-3 minutes.

4. Open the lid and add an appropriate amount of raw oil, stir the rice cake and vegetables out of the pot, and add a spoonful of lard.

Ingredients: 12 slices of rice cakes, 8 sweet or spicy or bamboo wheels, 240cc of boiling water, 2 tsp white sesame seeds.

Sauce: 4 tsp Korean chili paste, 8 tsp sugar, 1 4 onions (shredded), 1 green onion (cut into small pieces), 1 bowl of Chinese cabbage (cut into small cubes).

Method <>

1.Add 240cc of boiling water, seasonings and rice cakes to a pot.

2.**After boiling until the water is less than 1 3, add sweet or not spicy and stir-fry.

3.When the water is reduced to 1 2, turn off the heat and mix with onions, green onions and Chinese cabbage. Sprinkle with sesame seeds when serving.

1.Pour the rice cakes into the pot and add water until they have just covered the rice cakes. Be sure to use a non-stick pan.

2Add the white green onion segments and bring to a boil, and add the shredded onion when the rice cake is soft.

3.Add the hot sauce to taste.

4.Optionally add bacon or shrimp, depending on your preference.

5.Wait until the whole pot turns red, add a little sesame oil and sugar. Finally, add the chopped Chinese cabbage.

6.Add some sesame seeds and green onions before cooking, and it will be served beautifully.

1 Cut the ingredients into shreds or chunks as needed.

2 Stir-fry chives, ginger, garlic and bacon in a hot pan with cold oil, pour in shredded cabbage and stir well;

3 Add shredded Chinese cabbage, shredded carrots, sliced oyster mushrooms and shredded red pepper and stir-fry;

4. Wait for the side dishes to be 7-8 ripe, add an appropriate amount of light soy sauce, sugar, oyster sauce and pepper to taste;

5 Pour in the washed rice cake slices, add a spoonful of stock (water) and stir-fry for 1 minute.

6 Add a spoonful of chili paste, sprinkle with chopped green onions, mix well and serve.

Soak the rice cakes in water first.

Remove and cut into thin slices.

Served with Chinese cabbage, shredded pork.

Thicken the shredded meat, fry it in an oil pan, and shovel it out for later use.

Then stir-fried rice cakes, cabbage.

Add some dark soy sauce and salt.

When it is almost ready, add shredded meat and stir-fry.

Stir-fry well to make a fried rice cake.

Rice cooker method steps for making Jiangmi rice cake:

1. Material preparation: 500 grams of red rice, appropriate amount of water;

2. Wash the red rice, add water and soak overnight;

3. Put the red rice into the food processor, add the slag digging of the beam water that has not passed the rice, and stir the raw rice milk;

4. Pour the rice milk into a microwavable bowl;

5. Medium and high heat, each time the slag is heated and divided into half, take out and stir, heat two to three times, and the rice milk becomes a dough;

6. When the dough is warm and not hot, cover your hands with a fresh-keeping bag, put the dough into the fresh-keeping bag, and knead it thoroughly;

7. Knead the dough into a cylindrical shape;

8. Immerse the bag in cold water, and the rice cake will not stick to your hands after it is completely cooled;

9. Slice the cooled rice cake, which can be eaten directly, or fried and dipped in osmanthus sugar or brown sugar.

White rice porridge is the most common type of breakfast in many families, and the method is relatively simple, if the rice is cleaned and then blanched with an appropriate amount of water. But why is it that some people cook white rice porridge that tastes very good, while some people cook white rice porridge that is very dry or does not taste very good? In fact, the most important thing to cook porridge is to raise more pants and less water, if there is too much water, the porridge will be too thin, there is no thickness, the taste is not fragrant, and too little water will be too dry, which will affect the taste and taste.

space 1. The practice of porridge.

1. Washing rice; 2. Add rice to the rice cooker and add water, and the water flow rate is about 6 times that of rice. If you prefer to eat something thicker, reduce the flow of water. On the contrary, consider adjusting the water flow according to your taste.

3. Okay, now wait for the porridge to be cooked! Pay attention to adjust the gate to the heating position, the general cauldron design scheme is all red lights are correct.

4. When the water rolls over for the first time, you can turn off the power. At this time, the porridge is not edible, the rice is still hard. At this time, close the lid, use the attention of the cauldron itself, and simmer for 20 minutes, and the delicious white rice porridge is ready!

According to my taste, add cold dishes or snacks to make a delicious and refreshing healthy and healthy fat loss meal!

It is best to use warm water to wash rice, as this will adequately maintain the nutrient layer on the surface of the rice. And the frequency of washing rice should not be too much, otherwise it will also reduce the nutrients, and it is more appropriate to wash rice twice. The rice washing water does not have to be thrown away, it can leave the cleansing face, and it is a pure natural skin rejuvenation and whitening water.

2. How much water should be put in the porridge.

Raw rice porridge tastes good, and boiling porridge with white rice can save time, generally speaking, 1 cup of rice needs to add about 6 8 cups of water, which can be prepared according to your preference.

1 cup rice: 6 cups water; There is less white rice porridge and millet soup cooked in that way.

1 cup rice: 8 cups water; The concentration value of boiled white rice porridge is relatively moderate, which is close to the viscosity of white rice porridge of general desktop all-in-one machine.

1 cup rice: 12 cups water; In this way, the white rice porridge is cooked with more water, and it is simmered for about 40 minutes until the millet grains basically melt into the water.

If you like sticky, you can put more water in it, and the ratio of water to rice is 5:1. The best way to measure accurately with a small beaker is 5 cups of water compared to a cup of rice.

The ratio of water to rice is 4:1 for home porridge.

Garlic sprouts

Ingredients: 200g rice cake; Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of light soy sauce, 1 spoon of Pixian bean paste, 1 green onion, 1 green pepper, 1 onion, 20g vegetable fried rice cake with small green vegetables.

1. Wash the ingredients and set aside.

2. Pour water into the pot and put the rice cake into the pot and cook for 2-3 minutes.

3. Take it out and soak it in cold water, and you can cut the ingredients at this time.

4. Cut the green onion into small slices.

5. Shred the green pepper.

6. Shred the onion.

7. Pour oil into a hot pan, beat the eggs evenly and pour them into small pieces, and set aside.

8. Pour an appropriate amount of oil into the pot, put the green onions into the pot and fry until fragrant.

9. Add green peppers and stir-fry well.

10. Add the onion and stir-fry well.

11. Stir-fry until most of the time is cooked, and set aside.

12. Put the baby greens and rice cakes into the pot and fry until the baby greens wilt.

13. Pour the onion and green pepper into the pot and stir well.

14. Put in a spoonful of Pixian bean paste, appropriate amount of salt, a little light soy sauce, a little sugar, a little chicken essence, and stir-fry well.

15. Pour the eggs into the pot and stir-fry evenly. The Xiang cake of the New Year's Pai Hall must be cooked first, otherwise it will be difficult to cook thoroughly when stir-frying.