Crock Pot Recipes

The slow cooker is a popular cooking tool in Japan. Very simple dishes can be made, especially breakfast, which most people do not have time for. Using a slow cooker is very suitable for making it. It is not only simple and fast to make but also very healthy. It can make various soups and porridge without destroying the nutrition. The taste is also very unique, retaining the taste and flavor of the original ingredients.

Let me first talk about the food I made in the slow cooker.

1. Mung Bean Soup

My favorite thing to do is to make mung bean soup, because 100 grams of mung bean soup has only 30 calories, which is only equivalent to one-quarter of the calories of rice. It is a great way to relieve summer heat, and my family loves to drink it. As a result, I now have to make a cup of mung bean soup every morning.

It is very simple to make mung bean soup. Just boil it in a pot for fifteen minutes, then pour it into a slow cooker and simmer for 4 hours.

This is what it looks like when it’s made.

I bought three stewing pots in total. After testing, I found that Zojirushi (model: SW-HB55-NL, 550ml) is the best. This model is sold in Japan for 2,800 yen, equivalent to RMB 168.

If you buy it on Taobao, it costs about 280 yuan.

2. Barley Soup

I also particularly like to make barley soup. The taste of barley soup is actually not very good, but it is a magic weapon for removing moisture and helps to eliminate belly fat.

So I make barley soup every two or three days.

It is very simple to make barley soup. The method is the same as that of mung bean soup. Just boil it in a pot for fifteen minutes, then pour it into a slow cooker and simmer for 4 hours.

Thick barley soup has the same calories as rice, 120 calories per 100 grams. So I only eat a little bit of coix seed and then drink a lot of soup. Eating coix seed in this way allows me to drink the nutrients in the soup while consuming very few calories.

3. Tremella Soup

I also make Tremella soup almost every day.

It is very simple to make Tremella soup. The method is the same as that of mung bean soup. Just boil it in a pot for fifteen minutes, then pour it into a slow cooker and simmer for 4 hours.

It is important to note that the Tremella must be torn into pieces after soaking. If you are too lazy to tear it, just cut it into pieces with a knife or scissors, so that the stewed soup will be thick.

Tremella soup has many benefits, the most striking of which is weight loss and beauty.

The dietary fiber in Tremella can help gastrointestinal motility, reduce fat absorption, lubricate the intestines, and help bowel movements, thereby achieving the effect of weight loss.

Tremella contains natural gelatin, which can nourish yin. Eating Tremella soup for a long time can moisturize the skin and remove facial chloasma.

Isn’t there a saying that Tremella fuciformis is a cheap bird’s nest?

Eating Tremella fuciformis every day can help you lose weight and protect your skin.

The previous photo of soup and the stew pot.

4. Kelp Stock

I brought back some kelp from Japan and made kelp soup by following the recipe in a book.

It is said that kelp soup is used as the base for stir-frying and stewing.

Today is the first time I made kelp broth. I haven’t tried cooking or stewing soup yet, so I’ll post a photo for everyone to see. The kelp broth is the bowl in the middle of the picture above.