First, casserole tea rice
Ingredients: 500 grams of rice.
Material:10g of tea and 500g of water.
Seasoning: 8 grams of salt.
Making:
1. Wash the rice, put the tea into a small sterilized cloth bag and tie the bag tightly.
2. Put the water, rice, salt and tea bags into the purple rice cooker, start the "cooking stall", cook for about 22 minutes, and then automatically keep warm for eating.
Second, casserole sour plum rice
Ingredients: 500 grams of rice.
Ingredients: 25g sour plum, 500g water.
Seasoning: 8 grams of salt.
Making:
1. Wash the rice, wash the sour plum, remove the core and cut into small pieces or whole.
2. Put the rice, salt and water into the purple rice cooker, sprinkle the washed sour plums, start the "cooking stall", cook for about 22 minutes, then automatically keep warm and eat, and stir evenly when eating.
Third, casserole eight-treasure rice
Ingredients: 500 grams of glutinous rice.
Ingredients: 50 grams of white lotus seeds, ginkgo, melon strips, candied dates, raisins, red cherries, green plums and melon seeds, and 500 grams of water.
Seasoning: 200g sugar, 50g vegetable oil.
Making:
1. Eight kinds of fruit materials are processed into strips, slices, diced and other colors, and the glutinous rice is washed clean.
2. Then put it into a purple rice cooker, add sugar and vegetable oil, start the "cooking stall", cook for about 22 minutes, then automatically keep the temperature and eat it, and stir it evenly when eating.
Four, casserole melon bean rice
Ingredients: 500 grams of rice.
Ingredients: 750g pumpkin, 500g water.
Seasoning: vegetable oil 80g, chopped green onion 25g, salt 12g.
Making:
1. Wash the rice, peel (or not peel) the pumpkin and seeds, wash and cut into 2-2.5 cm square pieces.
2. Put the water, rice, pumpkin and seasoning into the purple rice cooker, start the "cooking stall", cook for about 22 minutes, then automatically keep the temperature and eat, and stir evenly when eating.
Five, casserole bacon rice
Ingredients: 500 grams of rice.
Ingredients: 250g of bacon, 250g of celery, 50g of winter bamboo shoots and 500g of water.
Seasoning: 60 grams of peanut oil, 25 grams of soy sauce, 6 grams of salt and a little fresh soup.
Making:
1, wash the rice. Soak the bacon in a pot with warm water for a while, take it out, wash it and cut it into small slices. Remove the roots, leaves and stems of celery, remove the tendons, wash and cut into small pieces, put them in a bowl, sprinkle with a little salt, knead and marinate, and squeeze out the water. Shell the winter bamboo shoots, wash them and cut them into filaments.
2. Put water, rice and other raw materials into the purple rice cooker, start the "cooking stall", cook for about 22 minutes, then automatically keep the temperature for eating, and stir evenly when eating.
Six, casserole fish rice
Ingredients: 500 grams of rice.
Ingredients: 500 grams of fish (fish with less thorns and thicker meat) and 500 grams of water (actually eaten).
Seasoning: 500g peanut oil, 50g vegetable oil, 5g sesame oil15g cooking wine, 5g chopped green onion10g pepper, 3g salt10g.
Making:
1, rice washing and water control. Clean the fish, remove the bones, cut into 4-6 pieces and marinate with salt for a while.
2. After the wok catches fire, add peanut oil and heat it to 60% to 70%. Add fish pieces and fry for 2-3 minutes over low heat until both sides are slightly yellow. Cook cooking wine, add water to boil, and cook for about 5 minutes until the fish is half cooked.
3. Pour the fish soup (preferably filtered) into the purple rice cooker, add rice, vegetable oil, pepper and salt, start the "cooking stall", put the fish pieces on it until the rice grains rise and the water dries, and let it continue to cook. After the meal is cooked, it will be kept warm and eaten automatically.
4. Take out the fish pieces when eating, then put the sesame oil and chopped green onion into the rice cooker and mix well. Divide the rice into bowls and put the fish pieces on them separately.
Seven, casserole eel rice
Ingredients: 500 grams of rice.
Ingredients: 750g eel and 500g water.
Seasoning: peanut oil 50g, soy sauce 50g, sugar 10g, salt 8g, chopped green onion 25g, mashed garlic 10g, pepper 3g, cooking wine 15g, and appropriate amount of fresh soup.
Making:
1, rice washing and water control. Remove viscera, spine, head and tail of Monopterus albus, wash and cut into sections, and marinate with a little salt and cooking wine evenly for about 10 minute.
2. Put the water and rice into the purple rice cooker, start the "cooking stall", cook until the rice grains rise and the water is dry, add the eel segments, and let them continue to cook until the rice is cooked and insulated.
3, wok fire, put the oil to 50% to 60% heat, add chopped green onion and garlic stir-fry, add soy sauce, sugar, pepper, salt and appropriate amount of fresh soup, stir well and boil into a flavor juice.
4. When eating, take the eel out of the rice cooker and cut it into 2-3 cm segments. Put the rice in a bowl, add the eel segments and pour the sauce.
Eight, casserole mutton pilaf
Ingredients: 500 grams of rice.
Seasoning: sheep oil 100g, shredded onion 15g, salt 12g, monosodium glutamate 2g.
Making:
1. Taomi. Wash the mutton and cut it into cubes of 1-2cm. Scrape carrots, wash them and cut them into filaments. Wash raisins with warm water.
2. Put the wok on the fire, add half of sheep oil and heat it to 70%, add diced mutton and some salt, stir fry quickly until the diced meat changes color, and serve when it is cooked in June and July.
3. Put the original pot on tempering, add the other half of sheep oil and burn it to 60% to 70% heat. Add shredded carrot and the remaining salt, stir-fry quickly until half cooked, add shredded onion and monosodium glutamate, stir well and serve.
4. Add water, rice, stir-fried diced mutton and shredded carrot into the purple sand rice cooker, start the "cooking stall", cook for about 22 minutes, then automatically keep warm and eat, and sprinkle a little raisins on each bowl of rice after stirring evenly.
How about electric purple casserole for clay pot rice?
Clay pot rice is clay pot rice, and casserole must be used. When cooking clay pot rice, you need to put the washed rice into the pot, measure the amount of water, cover it, add ingredients when the rice is seven ripe, and then cook it with slow fire. Claypot rice cooked in casserole has more flexible temperature control, and the cooked rice is more delicious, with fragrant teeth and endless aftertaste. Electric purple casserole can't control the heat, and it won't add ingredients, so the clay pot rice is not delicious.