Hotcook

The hard slices of beef tendons become very tender and tasty when cooked in the Hot-Cook. Then, when you put it in your mouth, the sweet flavor of the beef will fill your mouth along with a nice fatty, melty texture. A delicious broth is also soaked into konjac (konnyaku) and carrots along with the beef. This dish is sure to fill you up on much white rice.

In the mouth, it's smooth and creamy. The sweetness of the caramel is also irresistible. Now we no longer need to buy store-bought pudding! I'm glad it's so easy to make; one batch makes plenty, so two people can enjoy it for dessert after dinner over the course of three days or so.

It can be served as an after-dinner dessert or a glass of wine on holidays! The appearance is just between a baked cheesecake and a rare (gelatin) cheesecake. It does not have a browned cheese surface like a cake made in an oven, but it tastes great! It tastes rich and delicious without using fresh cream.

It tastes just like a cake shop! And it turned out so yummy! Just pour the dough into the hot cook pot, press the start button, and it will automatically bake up deliciously in 45 minutes. The key is to make the dough. This time, I used a recipe from a popular TV program. As a result, it turned out to be the most delicious baked cake ever!

I watched the latest kitchen appliance showdown on Fuji TV's popular program "Hayashi Osamu's Nippon Drill." The first matchup was "SHARP Healsio Hot Cook" vs. "T-Fal Cook for Me!." I immediately made fried rice again using the recipe introduced in this program as a reference, and I would like to introduce it to you. The finished fried rice was very delicious.

I am sure the recipe will be in our next Top 10 Hot Cook Delicious Recipes! The generous amount of garlic sauce goes well with the chicken. And the sweetness of the sweet potatoes is irresistible! Just eating this dish was enough to make me burst with energy, and I gobbled it up in no time at all. It's a dish I would eat again in a heartbeat! It goes well with white rice, bread, and of course, a glass of wine!

I found an official recipe for a popular Taiwanese staple, Lu Lo Rice, to be cooked in the Hot Cook! It can be made quickly, easily, and deliciously using ponzu vinegar (Ajipon sauce). The key to the flavor is "five-spice powder" (wu xiang fen), a spice commonly used in Chinese and Taiwanese cuisine. It is a spice that can be found in ordinary supermarkets these days.

After a while of cooking, the aroma of a nostalgic Taiwanese food stall wafted out of the Hot-Cook! It is a delicious aroma. I served the first bowl with a bit of broth, while the second bowl was filled with much broth!