生活板

This dish boasts a tempting golden color and a silky smooth texture. Although it looks like a fancy restaurant dish, it's actually very simple to make using a rice cooker. Ingredients: 1 box silken tofu (cut into thick cubes) 2 salted egg yolks (steamed or baked beforehand, then mashed with a spoon) 50g shrimp or imitation crab meat (finely chopped) Minced garlic, chopped scallions (a little) Seasonings: 1/2 cup broth or water, 1 tsp rice wine, cornstarch slurry (for thickening), a pinch of salt and white pepper. Simple Steps: In a bowl, mix the mashed salted egg yolk, minced garlic, chopped shrimp, broth, and seasonings. Arrange the cubed silken tofu at the bottom of a deep dish. Evenly pour the mixed salted egg yolk sauce over the tofu. Add 0.8 cups of water to the outer pot of the rice cooker and press the start button. Once it's done, gently mix everything and sprinkle with chopped scallions. It's incredibly delicious with rice.

Breaks the stereotype that ribs are only braised or fried. Adds a fruity, sweet, and sour flavor that whets the appetite, resulting in tender, non-chewy meat. Main Ingredients: Pork spare ribs (or short ribs) 300g, 1 Orange (juiced, with a little zest reserved), 2-3 Dried Jujubes or Figs (for added flavor). Seasonings: 1 tbsp Soy Sauce, 1 tbsp Rice Wine, a pinch of Sugar, 1/2 tsp Potato Starch. Instructions: Marinate Meat: Wash and pat dry the pork ribs. Mix with soy sauce, rice wine, and potato starch, then marinate for 15 minutes. Mix Ingredients: Place the marinated ribs in a deep bowl. Pour in the freshly squeezed orange juice (about half a bowl), add the dried jujubes and a little orange zest. Steam: Add 1.2 cups of water to the outer pot of the rice cooker and press the start button. Steam until tender (if you prefer it even more melt-in-your-mouth, add another half cup of water to the outer pot and steam again). Serve: The sauce will be rich after steaming, with a sweet and sour aroma that pairs excellently with rice.

Bring a classic dish often found at banquets or Cantonese dim sum restaurants into your rice cooker! The glass noodles soak up the sweet flavor of the shrimp and the aromatic stir-fried essence, becoming soft and delicious. Ingredients: 6-8 large or medium shrimp (trimmed whiskers and legs, deveined by butterflying the back) 2 bundles of glass noodles (soaked in cold water and cut into sections) 3 cloves garlic (minced), a little shallot or onion, scallions Seasonings: 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp rice wine, a pinch of white pepper, a little sesame oil, 100cc water or chicken broth. Instructions: Mix the noodles: In a deep dish, first mix the soaked glass noodles with oyster sauce, soy sauce, broth, and sesame oil, then spread them on the bottom. Arrange the shrimp: Neatly arrange the prepared shrimp on top of the glass noodles, and sprinkle minced garlic and scallions around. Steam: Place in the rice cooker, add 1 cup of water to the outer pot, and press the cook button. Serve: After the cooking cycle is complete, let it steam for 3 minutes, then garnish with chopped scallions or cilantro before serving.

Instead of pan-frying and filling your kitchen with oil smoke, use the high heat of a rice cooker to steam the meat. This allows the sweet and savory Korean sauce to perfectly penetrate the meat, resulting in a tender texture and rich aroma. Ingredients: 300g boneless beef short ribs (or thick-cut beef brisket), cut into bite-sized pieces Half an onion, sliced A few slices of carrot (for color) A pinch of white sesame seeds Seasoning: 2 tbsp Korean soy sauce (or regular soy sauce) 1 tbsp Korean chili paste (gochujang) (reduce if you don't like spicy food) 1 tbsp honey (or sugar) 1 tbsp minced garlic 1 tbsp sesame oil A little water Simple Steps: Marinate: Mix the beef with all the seasonings and minced garlic. Marinate for 10-15 minutes. Layering: In a deep dish or the inner pot of the rice cooker, spread the sliced onions at the bottom. Then, place the marinated beef and carrot slices on top. Pour any remaining sauce from the bowl. Rice Cooker Steaming: Add 1 cup of water to the outer compartment of the rice cooker and press the cook button. Decorate and Serve: Once done, gently mix to coat the meat with the rich sauce. Serve on a plate and sprinkle with white sesame seeds for a dish that looks like an exquisite main course from a Korean restaurant.

Chawanmushi from Japanese restaurants is always smooth like pudding. Actually, with a rice cooker, if you get the golden ratio right, you can make steamed eggs at home with a quality comparable to high-end Japanese restaurants. Ingredients: 2 eggs 2-3 fresh shrimp (shelled, tail left on), sliced shiitake mushrooms or clams as desired (optional) A little chopped green onion or clover Seasoning: About 200-220 ml of warm water (or dashi stock) (The golden ratio of egg liquid to water is about 1:2 to 1:2.2), 1 tsp Japanese white soy sauce (or light soy sauce), a little salt and mirin. Simple Steps: Whisk the eggs: Lightly beat the eggs, add the stock and seasonings, and gently mix (don't whisk vigorously to avoid creating too many bubbles). Strain (Key Step): Strain the egg mixture through a sieve 1-2 times to remove any unbeaten egg white and bubbles. This will result in a mirror-smooth surface when steamed. Assemble: Place the shrimp and other ingredients into a heat-resistant container, then pour in the strained egg mixture. Rice Cooker Steaming Method: Cover the container with heat-resistant plastic wrap (or a plate) and place it in the rice cooker. Add 0.8 cups of water to the outer pot. Leave a small gap in the lid (you can use a chopstick wedged in the lid's edge to let steam escape; this is the secret to preventing the steamed egg from becoming tough or developing honeycomb-like holes). Once the cooker finishes, let it steam for 5 more minutes.

This is a classic Cantonese home-style dish that looks simple but has an incredibly rich flavor. The savory preserved mustard greens blend perfectly with the minced pork that has soaked up all the meat juices, resulting in a tender and juicy texture when steamed in a rice cooker. Ingredients: 300g minced pork (recommend a 50/50 fat-to-lean ratio for the best texture, so it's not dry) 1 small bunch of preserved mustard greens (soak in water, wash, and chop finely) Seasonings: 1 tbsp soy sauce, 1 tbsp rice wine, a pinch of white pepper, 1 tsp tapioca starch (or potato starch), a little sesame oil, half tsp sugar (to balance the saltiness and sourness of the greens). Simple Steps: Prepare the preserved mustard greens: After washing and chopping, you can dry-fry the greens in a little oil to bring out their aroma (this step significantly enhances the dish's sophistication). Let cool and set aside. Knead the meat mixture: Combine the minced pork and all seasonings in a bowl. Stir in one direction and even give it a few firm slams against the bowl to develop stickiness in the meat. Mix and shape: Add the stir-fried preserved mustard greens to the meat mixture and mix well. Spread it evenly in a shallow dish, pressing it flat with a spoon (you can create a slight indentation in the center to help it cook through more evenly). Steam in the rice cooker: Add 1 cup of water to the outer pot of the rice cooker and press the cook button. Once it pops, let it rest for 10 minutes before serving.

Utilizing the vibrant colors and sweetness of bell peppers, paired with shiitake mushrooms soaked in meat juices and ground pork, this steamed dish is not greasy, looks great, and is perfect for entertaining guests. Ingredients: Bell Peppers (Red, Yellow) 1-2 (sliced into rings or halved and seeded) 1/2 lb Ground Pork 2-3 Shiitake Mushrooms (chopped and added to the ground pork for aroma) Seasonings: 1 tbsp Soy Sauce, 1 tsp Rice Wine, White Pepper, 1 tsp Potato Starch Simple Steps: Prepare the Filling: Combine ground pork and chopped shiitake mushrooms with soy sauce, rice wine, white pepper, and potato starch. Stir in one direction until sticky. Stuffing: Tightly pack the meat filling into the bell pepper rings or cups. Steaming: Place in a deep dish. Add 1.2 cups of water to the outer pot of the rice cooker and press start. Once it pops, let it steam for 5 minutes to keep the bell peppers crisp-tender and ensure the filling is fully cooked.

This dish combines the fresh aroma of fruit with tender pork ribs, offering a sweet and sour taste that's very refreshing and can rival the presentation of French or Hong Kong restaurants. Ingredients: 1/2 lb pork ribs (or spare ribs) 3-4 preserved plums (or dried plums), 1/2 orange (juiced) A few slices of ginger, segments of scallion Seasonings: 1 tbsp soy sauce, 1 tsp rice wine, 1 tsp potato starch, a little rock sugar Simple Steps: Marinate: Wash and drain the ribs. Mix with soy sauce, rice wine, and potato starch, then marinate for 15 minutes. Assemble: Place the marinated ribs in a deep dish. Add the plums, ginger slices, and scallion segments. Drizzle with fresh orange juice and a little rock sugar. Steam: Add 1.2 cups of water to the outer pot of your rice cooker and turn it on. Once it finishes cooking, let it steam for 5 minutes to ensure the ribs are completely tender and infused with flavor.

Upgrade traditional steamed eggs into a French-style savory pudding with a milky aroma and rich cheese flavor that will amaze both adults and children. Ingredients: 2 eggs Fresh milk (or broth) about 1.5 times the amount of egg liquid 1 slice of cheese (or shredded cheese) A little bit of shrimp, imitation crab sticks, or mushrooms (for added richness, optional) Seasonings: A pinch of salt, a tiny bit of white pepper Simple Steps: Whisk and Strain Eggs: Whisk the eggs, mix with fresh milk and salt, then strain 1-2 times (this is the key to a smooth, mirror-like surface). Add Toppings: Place shrimp or mushrooms at the bottom of the bowl, then pour in the strained egg mixture. Rice Cooker Secret: Cover the bowl with a plate or wrap it with heat-resistant plastic wrap (to prevent water droplets from ruining the surface). Add 0.8 cups of water to the outer pot of the rice cooker. Leave a small gap in the lid (don't seal it completely, to prevent the temperature from getting too high and creating bubbles). Melt the Cheese: 2 minutes before the rice cooker finishes, lift the lid, place the cheese slice on top, and cover again to let it steam and melt until done.