There was once an article titled "Take your thermos cup and travel to Japan" that went viral on various WeChat Moments.

A Taiwanese mom brought her babies on a "Nagoya Parent-Child Trip," using a small slow cooker to make all sorts of delicious dishes, including stewed eggs, rice porridge, vegetables, and seafood!

To use today's words, "What a skr talent!"

Do you all think that it is impossible for a stewing cup to cook raw food? I used to think so too, but after watching it, I firmly believe that it can really do it, just like a mini mobile rice cooker!

帶著燜燒杯一起去旅行

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Are you still stuck in the belief that thermos cans can only be used to keep meals warm, cook porridge, and make baby food?

 NO, the slow cooker can also make delicious and beautiful dishes, not just for filling you up!

Without further ado, let’s unlock new ways of stewing!

Soups and desserts

Material

Papaya..............half

Sydney..............half

Honey...................1 teaspoon

practice

1. Pour boiling water into the slow cooker, preheat for about 3 minutes, and then pour out the water.

2. Peel the papaya and cut into small pieces for later use; peel and core the pear and cut into small pieces.

3. Put the cut papaya and pear into the stew pot, pour in appropriate amount of boiling water, and simmer for about 30 minutes.

4. Stir in honey before enjoying.

Material

Tremella fuciformis 1 large piece

Goji berries...a few

Several red dates

Rock sugar..............25g

practice

1. Cut the white fungus into pieces and soak it in advance, soak the wolfberries in water, and cut the red dates into two halves.

2. Put the ingredients (excluding rock sugar) into the stewing cup, add hot water, tighten the lid and preheat.

3. After 2 minutes, pour out the water, add rock sugar, then pour in boiling water and start simmering.

4. Wait quietly for 4 hours and the production is successful.

Material

Gelatin powder............2g

Soy milk..............100ml

1 tablespoon boiling water

Brown sugar..............1 tablespoon

Canned tangerines..........50g

practice

1 Pour ice water into the slow cooker, cover with lid and pre-cool for about 3 minutes.

2 Put boiling water in a small bowl and add gelatin and stir.

3 Pour soy milk into another container and add the ingredients in step 2.

4 Pour out the ice water in the slow cooker, add brown sugar, and slowly pour in the ingredients in step 3.

5 Add the tangerines, cover and keep refrigerated for at least 3 hours until the pudding is solidified.

nutritious breakfast

Material

Millet..............4 tablespoons

Glutinous rice..............a little bit

Red dates..............5 pieces

Longan..............6 pieces

Goji berries...a dozen or so

Rock sugar..............appropriate amount

practice

1. Wash the millet and glutinous rice, and preheat them in a slow cooker for three to five minutes, then pour out the preheated water.

2. Remove the core of the red dates and put them into the stewing cup together with the longan, rock sugar and wolfberry.

3. Pour in boiling water and you will have nourishing and healthy millet porridge to eat the next morning.

Material

Eight Treasure Rice..............4 tablespoons

2 tablespoons of sugar

practice

1. Wash and soak the eight-treasure rice for half an hour.

2. Pour into a slow cooker cup, add 100° boiling water, tighten the cup lid and preheat.

3. After 5 minutes, pour out the water, add rock sugar, add boiling water and tighten the cup lid.

4. You can eat it after you wake up from a good sleep.

Material

Noodles..............appropriate amount

Snow vegetables... appropriate amount

practice

1. Preheat the cup, put the noodles in, add boiling water until it is 80% full, tighten the cup lid and simmer for 30 seconds, then drain the boiling water.

2. Pour boiling water into the pot again until it is 80% full, simmer for 30 minutes, open the lid and take out the noodles.

3. Add snow vegetables, stir well and enjoy.

Exotic cuisine

Material

Chicken thigh meat............50g

Oyster mushroom..............10g

2 cherry tomatoes

Mung bean vermicelli..........25g

Coriander..............as needed

A

Water................200ml

Coconut milk..............80ml

Lemon juice............2/3 tablespoon

Fish sauce............1 tsp

1 tsp sugar

Chicken bouillon..............1 tsp

Red pepper............to taste

practice

1. Add hot water to the slow cooker up to the inner opening, screw on the lid and preheat.

2. Slice the chicken thighs thinly, cut the mushrooms into small pieces, remove the stems of the cherry tomatoes, and cut the coriander into 3cm pieces.

3. Put A into the pot and cook while stirring until it boils. Add chicken thighs and shiitake mushrooms. Turn off the heat after it boils again.

4 Pour out the water from the slow cooker, add the ingredients in 3, mung bean vermicelli and cherry tomatoes, cover and simmer for more than 2 hours.

5. Add some cilantro before serving

Material

Onion..............1/4

Duck Celery............1 plant

Fried chicken fillet............4 pieces

Rice..............150g

A

Water................50ml

Japanese cold noodle soup........1.5 tablespoons

Egg liquid..............1

practice

1. Add hot water to the slow cooker up to the inner opening, screw on the lid and preheat.

2. Slice the onion, cut the celery into 3cm pieces, and heat the fried chicken thoroughly in the microwave.

3 Put onion and A into the pot and heat thoroughly.

4 Pour out the water in the slow cooker, put the freshly cooked hot rice into the pot, put the fried chicken, the ingredients in step 3 and the duck celery on the rice, cover the lid to keep warm.

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