Multicooker Xiaomi MiJia Induction Heating

Rita, yes, it starts

Thank you, kind person!

How do I change the altitude in the settings now? My city was determined automatically, and for some reason the height was "0". Although far from "0".
And there are those who cook according to the marks in the saucepan? At w3bsit3-dns.com they write that just when you pour liquid according to the marks, an excellent ratio is obtained, better than measuring with cups. But I haven't figured it out with the tags yet

Natasha, the mannik turned out super!
About the height - it is automatically determined, on the first floor, probably, that zero shows.
I don't cook by marks, it's easier for me to measure with a glass.

I'll share too. The chalice is eternal, mine is three years old - nothing has become of it.
Rice porridge, I first throw rice with water 1: 1.5 on "quick rice", salt, after 20 minutes you can open it - it will be ready. After that I immediately add milk and sugar there (milk by eye - depending on which one you like), and put it on the congee. 20-40 minutes, also depending on which one you like - more or less boiled.

Natasha, the mannik turned out super!

Thank you! In your footsteps

About the height - it is automatically determined, on the first floor, probably, that zero shows.

So that's just not the first. Fifth
Yul, can you see if you can really change this height? And if so, where to change, maybe I'm not looking there?

I don't cook by marks, it's easier for me to measure with a glass.

It's also easier and more familiar to me, but it's interesting to try, and suddenly it turns out better.

So that's just not the first. Fifth

I climbed to see what I had, I just can't find where it went I remember, whether it was 5 or 6 meters, but I had the second floor - everything converged)) And now this graph is completely gone

By the way, Chinese rice ovno Here is Japanese, yes, I have never eaten anything tastier.

And now this graph is completely gone

Damn. Okay, let's do it.
Yesterday I wanted to put rice porridge for the night, so my hands itch to cook something. But the manna is not finished yet, buckwheat porridge too, food - a full refrigerator. They don't eat anything. Here's how to experiment here?



Well, in short, I read a lot and found out what these two scales are for on the inner surface of the bowl. As I understand it, on one scale you need to navigate when cooking rice for a side dish, on the other - when cooking rice porridge.
That is, you fall asleep, for example, 1 multi-glass of rice and pour water according to the "RICE" scale for the 1 cup mark, the "Rice" program - you get crumbly rice for a side dish.

With porridge, the only reference point is the congee scale. You can also choose thick or liquid.

How many glasses of rice have you poured, to such a mark (by the number of glasses) you pour liquid. They write that in such a ratio of rice and liquid, the dishes are tastier, more correct or something. Need to try
Suddenly someone else will come in handy)

I want to cook stewed potatoes with meat. With pork. What mode to cook on? On the congee? And how long does it take? Can I lay everything down at once? Potatoes won't boil down in mashed potatoes?

I would have fried the meat for 15 minutes of steam (it seems to me the strongest program), then on cake for 30-40 minutes, adding potatoes in large bites or small whole

[Irlarsen]

If you first fry meat and onions with carrots on a "baking" or maybe a "double boiler"? Then add potatoes, spices and put on the congee for a couple of hours? Maybe so?



Irlarsen, Irina, thanks, while writing your thoughts, you have already answered (can you?).
Will 30-40 minutes be enough? Why cake?

[Natasha]

Natasha, Probably because I have steam 15 minutes worth as a favorite on the last button. I often use it, I wrote above.So I pressed it, fried it, threw it, went to the sofa and from the phone started it on to cake, but why on Cake? Probably by analogy with other cartoons. There is no other suitable button. Porridge is very weak, in my opinion. Rice too, soaking is provided in the same place. Why do we need soaking here?

[Irlarsen]

Irlarsen, Irina, thank you! We will try

[Irlarsen]

Irlarsen, only partially took advantage of your advice, because you have to screw your own something). I fried it, as you advised, on steam, and then, since there was no hurry, I set it to languish on a congee for 2 hours. The result pleased me. Neither meat nor potatoes crawled, but they were very soft, the very thing.
But next time I will definitely try to stew on cake. Maybe there the same result will be achieved faster, but there is not always time to wait so long

[Natasha]

Natasha, Oh, and I'm the opposite !!!!!! I'll try it on porridge, sometime, when there is a lot of time. I thought the potatoes would creep, but, apparently, it turns out to be slow.

I thought the potatoes would creep, but, apparently, it turns out to be slow.

Here it has absolutely not crawled, but soft, it breaks with a spoon. In fact, the effect of a slow cooker turned out)

I continue to experiment
I put rice porridge in milk for the morning in the evening. 1: 5. On congee 1 hour 10 minutes. It turned out to be sooooo much. The porridge boiled down to the trash, it turned out to be a scum. I can't eat this

The mode is excellent, the milk does not run away, you need to get used to it over time.
Maybe there is a Temka for us where to look at the approximate time for preparing milk porridge in multicooker? And then after the pressure cooker it is very difficult for me to rebuild. I used to get up in the morning, load up a cartoon and while taking a shower, the porridge was cooked. Here in the morning you won't be able to cook, too long. It is necessary to adapt in the evening to set and guess the time.

[caprice23]

caprice23, in Fillet I cook millet in milk for 45 minutes on the Porridge mode. But rice cooks faster, I think. Moreover, you have it soaked all night.

[Rita]

Rita, Thank you. Yes, I went too far over time). First you need to try not to put it at night, but to cook in the evening and control the time)

[caprice23]

caprice23, I am delighted with your experiments. I also look towards this multicooker.

[Rita]

Rita, I will post everything here. Suddenly someone will come in handy.

[Natasha]

Natasha. Yes, we are all different and very good. I put rice overnight for 4 hours and this silky-brownish porridge makes me wildly delighted. And you have a lot of 1.5 hours. But here, one must take into account what kind of rice is used. He is, well, very different

I took the cartoon Element from Russia and tried the pilaf program there. I don't understand anything about rice in Russia and I bought a pack on which it was written "rice for pilaf." The result was disgusting, slimy porridge. And I returned to my home basmati and the result is excellent.

[Irina]

Irina, I use basmati and jasmine for side dishes and pilaf. And for porridge I like round grain rice. It boils down very hard. In 4 hours, a homogeneous slime mass would have been obtained from it.
Do I understand correctly that you are making porridge from basmati? For him, probably, yes, 4 hours will be fine.

the silky brownish porridge delights me wildly.

And the seeds are not boiled out? Just very soft or what?

[Natasha]

Natasha, No, basmati porridge in my understanding is not porridge, I use the so-called “rice for porridge”. Under this name it is sold in all stores. Since I love rice and eat it often (I don't have any buckwheat, millet, or kukkus), I haven't been experimenting for a long time. I buy basmati of the same brand (everyone eats and does not blather) and rice for porridge too. One and the same for many years.

What is different we mean rice for porridge))).

And for porridge I like round grain rice.

We sell such rice under the name Rice for porridge.

What is different we mean rice for porridge))).

Well, yes - different

For garnish and pilaf, it is better to take steamed or special for pilaf (read on the package) like "Samarkand"
Our Krasnodar rice, round-grain, is perfect for milk porridge, it boils well in water and milk, gives mucus for porridge, which is so necessary for porridge.
I like to combine parboiled rice with round grain 1x1 and cook as usual, but then the side dish porridge turns out to be soft, but it does not boil down into pieces like milk porridge, the rice turns out to be whole.

There are also separate varieties of rice: for risotto (boiled), sushi and so on - you need to read this on the packaging for which it is more suitable.

There is red, black, wild and so on rice, it is difficult to handle it, you need to adjust the water, and a special cooking time. And the use of such rice is special, it is more suitable for salads.

We have a rice topic: Types and varieties of rice

I take Krasnodar for porridge. And for pilaf I really like basmati. And just for a side dish - jasmine.

For some reason, my daughter doesn't like jasmine, so now I don't even remember its taste. We have a lot of different varieties of rice in all sorts of "foreign" stores (Indian, Turkish and others). But there, I am afraid to take rice, although it is in such chic cloth bags, but they are large, 10 kilograms.
Also, "wild rice" became popular with my son, he took care of proper nutrition. Such long grayish and black sticks, also long there come across about 1 to 10. The taste of pearl barley reminds me of something and I don't like it. But there is a plus! The son has mastered XIAOMI and cooks it for himself! The rest of my multi he does not want to master

We have a lot of different varieties of rice in all kinds of "foreign" stores (Indian, Turkish and others).

I only take rice in five-kilogram bags there. They have different basmati and there is one variety that does not boil over, this one is delicious for me. I don't like jasmine either. He smells like socks to me.

Also, "wild rice" became popular with my son, he took care of proper nutrition. Such long grayish and black sticks, also long there come across about 1 to 10. The taste of pearl barley reminds me of something and I don't like it.

Irina, I also have such rice, I will not say that I am delighted with the taste, but I need to put it somewhere. On what mode and how long should you cook for a side dish?

I don't like jasmine either. He smells like socks to me.

And on the contrary, my favorite! I love him



And today I am with a cottage cheese casserole
It turned out very cool. The baking mode is very delicate, not like in Moulinex. Baked on "cake" for 1 hour. Then I didn't open it for a couple of hours.





Damn, that's why it sticks messages together. Half from yesterday half from today

Oh, Natasha, gorgeous Share the recipe

Share the recipe

Curd soufflé (tender casserole) with semolina and starch in Ninja Foodi® 6.5-qt Pour semolina with kefir directly in the bowl of the combine. Let stand for about 20 minutes. This will add tenderness to your casserole, since semolina will not be felt in the finished dish. Add all ingredients and whisk ...Rada-dms

I also like this casserole very much, but I have not cooked it in Sema yet. Next.

Curd casserole (Tortilla Chef 118000 PRINCESS) The recipe is simple, but always in use)) Cottage cheese, preferably drier, I buy Vologda 5 percent fat. We wipe the cottage cheese with a potato grinder, I have a Steba MX30 blender. We lay eggs, ...Masinen

This option should be more gentle

No one talks to me, I will be with myself
The slow cooker is very pretty, I like it more and more.
Yesterday I cooked buckwheat porridge 1: 4 on the "porridge" mode for 40 minutes. 10-15 minutes on heating. The porridge turned out to be what you need, boiled, soft.
I also stewed pork for goulash. On the "porridge" 1 hour 30 minutes. The meat is plump (not boiled as in a pressure cooker), but soft.

I cooked the main red sauce separately (thanks for pointing it out to Sveta Svetlenki), then added it to the meat, draining the broth first and then simmering for 30 minutes. It turned out very tasty!

By the way, about the sauce. I froze half of the sauce, cooked meatballs yesterday.The defrosted sauce behaved great, the meatballs were eaten with a bang! Thanks again to Sveta Svetlenki Dityo said, next time I have pasta and only sauce, no meatballs needed

Today I put buckwheat porridge for the night with a delay. 1: 5. Dairy. On conge for 40 minutes, then stood for 30 minutes on heating. It turned out that what we love is not smudge, but not dense grains either


I cooked pork tongue the other day. Also on "porridge". 4 hours. It turned out great! And the broth is delicious, mmmm. ...

I cooked potatoes for okroshka. On "quick rice" 40 minutes. In such a heat, it is most cooked in a cartoon. I should have tried it on the "double boiler" mode, but I forgot something about it. So next time)

[caprice23]

caprice23, thanks for the reports! What kind of sauce?

What I like most about it is goulash type meat, I cook it on Steam, maximum 30 minutes. Like - because sometimes there is sauce, sometimes not) In my opinion that on induction the meat tastes different, I like it better than in Panasonic.
In second place are potatoes, also in Steam mode, 40-50 minutes.
Well, rice, of course - I switch specifically to Chinese in order to choose the type of rice, as I prefer not polished or red.
For baking, I still have Panasonic)

I should have tried it in the "double boiler" mode, but I forgot something about it

But I shouldn't have forgotten! The potatoes are super in the double boiler! I have been making beets, eggs, and potatoes in a double boiler for a long time! Often I cook at the same time, in a bowl, for example, vegetable stew, porridge or pilaf, and in a double boiler, eggs, beets, potatoes, cabbage, salmon steak sometimes ... Eggs are also very convenient, however, if you want soft-boiled or a bag, it is better to set the timer so that it does not get overcooked! We also love our Sims very dearly - I bought them for three families - for myself, for mom and son! Convenient, compact and simple to disgrace, as we did without it before, we don't even remember! I like to put porridge overnight so that it can be cooked in the morning. I love non-crushed oatmeal with pearl barley in water and butter. I fill 1/3 of it with water, salt it, add a piece of oil, select the mode Cooking rice porridge 1-20, set the timer for the morning ... In the morning, a hot breakfast is ready! I fry / fry meat, vegetables in the steaming / cooking mode. The bowl, of course, is gorgeous - nothing burns, does not stick and washes with a simple rinse!

What kind of sauce?

Lesson number 4. Pickles. Braised beef. Sauces for beef. Look in this thread.

In second place are potatoes, also in Steam mode, 40-50 minutes.

In a double boiler?

My favorite thing about her is goulash type meat.

I'll try, thanks! Meat with a little liquid?

But I shouldn't have forgotten! Super potatoes in a double boiler

Oh, Evgenia, are you the same Mich with 4 pda? I think that it is so, I am very grateful to you for the detailed description of the dishes. I studied the forum before buying a multicooker, your posts played a big role

I have been making beets, eggs, and potatoes in a double boiler for a long time!

Is it possible in more detail? How long? Eggs are especially interesting. They are not in the water, I understood correctly, but also in a double boiler?

Often I cook at the same time, in a bowl, for example, vegetable stew, porridge or pilaf, and in a double boiler, eggs, beets, potatoes, cabbage, ste

Does the porridge run away in this mode?
On my "porridge" and even then the lid is stained, but I cook only milk porridge, and on "steaming" in general, the meat broth ran away. And I decided for myself that it is better to cook the soup on "porridge", and leave the "steaming" mode for frying and steaming.

Oh, Evgenia, are you the same Mich with 4 pda? I think that it is so, I am very grateful to you for the detailed description of the dishes. I studied the forum before buying a multicooker, your posts played a big role

That same😜 Me on YOU! OK? I am very, very glad that I helped make the choice! 👍🏻

Can you give more details? How long? Eggs are especially interesting. They are not in the water, I understood correctly, but also in a double boiler?

I usually put it on top of the main course.I check the potatoes with a fork, I didn't time the time, about 15-20 minutes (depending on which potato). Chopped beets in half too About half an hour I cook eggs right in a double boiler, usually I forget to take them out earlier, it turns out more often when the main dish is ready, naturally hard-boiled already
I don’t bother with her at all, everything is really simple and on a subconscious level it turns out by itself ...

Does the porridge run away in this mode?

I don’t cook milk porridge, so I won’t tell you ... Rice, buckwheat, pearl barley, oatmeal on the water, whole grain cereals definitely do not run away! I never ran anything at all, the steaming / cooking mode is generally my favorite, the meat is not boiled in porridge modes, the temperature for meat there seems to be low, I prefer to fry the meat in the cooking / steaming mode, and then I add all the other ingredients, more often I cook vegetables without give water, their juice. I really like to bake chicken parts in it in this mode (legs, hips, wings) - it turns out gorgeous chicken! I also like the salmon steak in a bowl, from a cold multicooker, 10 minutes on one side, 5 minutes on the other without fat and without salt - a crispy yummy!

on "steaming" in general, the meat broth ran away. And I decided for myself that it is better to cook the soup on "porridge", and leave the "steaming" mode for frying and steaming.

Maybe the volume was large, so it ran away? Or is the valve clogged? For soup, it seems to me, porridge modes are not suitable - they are too delicate ... In a slow cooker, this soup turns out well either on ready-made broth, or on pre-fried in a slow cooker, and then stewed meat / chicken. Then roasting is done in the same place (if necessary), vegetables are added, all this is stewed in its own juice, and then water is added. In general, in this multicooker it is great to cook according to the Zepter rules. Cooking / steaming mode. In general, I cook bone broth with meat for soup exclusively in the Zepter pressure cooker, and then I use it in a multicooker. And so, of course, a gorgeous mushroom soup in a slow cooker, chicken with asterisks, Lagman, with meatballs, smoked meats, bean, fish, sorrel borscht, hodgepodge ... I cook stuffed peppers, cabbage rolls, fry, pilaf in it ... But I I don't cook a lot, for 1-2 people a day. The eggs are super! For vegetable stews, a cupcake / pie mode is good, as well as cooking / steaming (I usually do not add water, except for recipes with cereals)
I recently had a chip in the bowl, although it does not affect the work in any way, still nothing sticks or burns. Of course, it's a pity that the cup cannot be replaced, although maybe I don't know what?
In general, after this multicooker, I adore Xiaomi household appliances. Quality, brevity, functionality and ease of use are at their best!



In this slow cooker, yogurt is also excellent! True, I cooked it on a stand and in glasses from Martha (they fit perfectly), and not in the bowl itself, since I prefer portioned yogurt right away. My Marta left for another house, tried it in glass jars - it is not very convenient without a stand, since the bottom is convex, but all the same it turns out excellent yogurt too!

Does the porridge run away in this mode?

Natasha, did you make the rim with butter on the side wall of the bowl? Maybe it will help

The same

Me on YOU! OK?

OK!

Maybe the volume was large, so it ran away?

Yes, it was to the eyeballs. And since there is active boiling on "steaming", you see the broth ran away))

And so, of course, chic mushroom soup in a slow cooker, chicken with asterisks, Lagman, with meatballs, smoked meats, beans, fish, sorrel borsch, hodgepodge ... I cook stuffed peppers, cabbage rolls, fry, pilaf in it ..

Oh, how delicious everything is and how much I have not tried in this cartoon!

In general, after this multicooker, I adore Xiaomi household appliances. Quality, brevity, functionality and ease of use are at their best!

That's for sure! I also really love xiaomi technology

Natasha, did you make the rim with butter on the side wall of the bowl? Maybe it will help

Svetul, smeared the rim.There is such a regime for porridge, languor and occasionally short-term boiling, if I understood correctly. And at this boil, milk apparently rises to the inner lid. The porridge does not run away, everything is fine, it's just an internal removable lid that gets dirty. This is all nonsense of course. I just read it at 4 pda, for many the lid remains clean.

The porridge does not run away, everything is fine, it's just an internal removable lid that gets dirty. This is all nonsense of course.

Well, if only the lid gets dirty, then this is really nonsense! The volume is simple. The main thing is that it does not run away through the valve But all the scale on the lid remains, it's also a benefit, after all Whoever has a clean lid, those have less volume, or the ratio of water to food (thicker)

It's me again
Today with a cottage cheese casserole
Well sooooo delicious it came out! Straight finally!
This hell

Curd casserole (Tortilla Chef 118000 PRINCESS) The recipe is simple, but always in use)) Cottage cheese, preferably drier, I buy Vologda 5 percent fat. We wipe the cottage cheese with a potato grinder, I have a Steba MX30 blender. We lay eggs, ...Masinen

Previously, I always made it in a tortilla, but now, FSE! Only in Syoma. Definitely Tender she came out here.
Set at 10 pm on Cake 40 minutes. And then she left it until morning. Without heating.
There is no photo, the child has already eaten it 4 times today
And yesterday I was stewing beef. In large pieces, the size of an egg. On "steaming" for 1.5 hours. It turned out great! Soft.
I love Syoma more and more

[caprice23]

caprice23, interesting! We must also try, otherwise the cheesecakes are already tired ... Can you do it without starch? If it's just a standard recipe with semolina? Will it work? How much curd did you use? Did you turn it over in the process? I once baked some kind of cake in it, once upon a time, I finished with baking! But I really want to try the casserole

And yesterday I was stewing beef. In large pieces, the size of an egg. On "steaming" for 1.5 hours. It turned out great! Soft

Stirred in the process? Did you add water? With what and how did you stew?

Is it possible without starch? If it's just a standard recipe with semolina? Will it work? How much curd did you use? Did you turn it over in the process?

It is possible without starch, I gave a link above to the recipe with semolina, but it turned out softer with starch.
Didn't turn it over. So what if the top is white, I turned it over on a plate and it is not visible. The main thing is to let it stand in the cartoon after cooking, so that it grabs better. I took 500 g of cottage cheese.

Stirred in the process? Did you add water? With what and how did you stew?

Stirred, yes. And added water. This is unusual for me after a pressure cooker. There closed and free Stew with mushrooms and onions

Now I'm with a manna. I also really liked how it turned out. Delicate, fluffy, loose. As it should be! This is not the same mannik from the previous page. Other. Our family recipe.
Baked on Cake 1 hour 10 minutes

Other. Our family recipe.

A secret recipe? Or can you share?

Or can you share?

No problem))
1 tbsp. decoys
1 tbsp. Sahara
1 tbsp. sour cream
60 g melted butter
2 eggs
a pinch of salt
1 tsp soda
vanillin
Pour semolina with sour cream. Beat eggs with sugar and salt. Add vanillin. Add butter and soda to semolina with sour cream. And gently mix the eggs into the sour cream-semolina mass. All . In the oven at 180 ° for about 50 minutes. In the cartoon, I did it a little longer.
I make 30% sour cream. Gorgeous manna turns out! Loose crumbly, not dry! Very tasty! Do not compare with what is on kefir.

[Natasha]

Natasha, thank you!