Practice 1. Wash chicken wings (or chicken legs and feet), mix well with soy sauce, ginger and pepper, add more cooking wine, marinate for one hour, add water to chicken wings, and heat in microwave oven for 20 minutes. You can also put sugar soy sauce instead of pepper, without adding more cooking wine, and heat it for 25 to 30 minutes.

Practice 2, chicken wings (or chicken legs and feet). It takes 10-20 minutes. Put the submerged drumsticks in the microwave oven 10 minute (firepower 80), turn over and brush some materials, and microwave 10 minute. Because the size of the ingredients is different and the microwave oven is different, the time is not necessarily the same, for reference only. But if you find that the heat is not enough, you can heat it for a while, and the microwave oven is flexible.

Roast chicken with salt in microwave oven

Exercise one,

Steps:

First, clean the chicken pieces and mix them with salted chicken powder. Put it in the refrigerator for one hour and marinate it for taste.

Second, take a large plate that can be used in the microwave oven, spread the chicken pieces on it, cover it with a layer of plastic wrap (you can use it without it, but it will be less juicy and moist), and turn to high heat for five minutes.

Note: Plastic wrap can of course be heated by microwave oven. But it is best not to touch the food directly, so it is best to put a special layer of paper or use a deep chassis between the plastic wrap and the food.

Generally speaking, only commercially available salted chicken powder can be used. For personal taste, I also added garlic, onion and sesame oil. If there is no salt chicken powder, you can actually use this method to mix some salt, garlic and various seasoning powders. The key is to marinate enough to taste. The form is not rigid, but the taste is different.

Five minutes on high heat is enough for ordinary microwave to cook, but if your microwave is not warm enough or the meat is too big, you need to adjust the time according to the number of chickens.

Ding-it's time. Take it out and have a look It's steaming.

Open the plastic wrap. It smells good. Have a taste. Well, it's delicious and successful! If you have chicken skin, you will look more beautiful golden yellow. )

Practice 2,

1. Spread the salted chicken powder evenly on the inside and outside of the chicken and marinate for 6 hours. In particular, when chicken is selected as the microwave version of salted chicken, the weight should not exceed one and a half kilos.

2. Put the marinated chicken in the microwave oven for 8 minutes.

After 3.8 minutes, turn the chicken over and stab it for 5 minutes.

After a long period of pickling, the chicken has been fully savored, and the skin baked by microwave oven tastes very Q and quite delicious.

At the same time, there is another advantage of using microwave oven, which is to save time. It only takes two minutes to prepare, and the baking time is 13 minutes, which is 15 minutes.

Most importantly, this method is so simple that even if you don't know anything about the kitchen, you can definitely make this salted chicken successfully.

However, it should be noted that the weight of chicken should not exceed one and a half kilos. In addition, you must choose a special safety container for microwave oven, otherwise the plate will explode when baking.

Again, when cooking the chicken with microwave salt, the chicken will sizzle, but it won't blow the oil all over the microwave oven. Please feel free to do it.

Homemade roast duck leg

Material: two duck legs.

Ingredients: oil, salt, soy sauce, honey, sugar, soy sauce, pepper, black pepper, cooking wine, ginger juice.

Special preparation: a brush.

Exercise:

Soak 1 duck leg in ginger wine for ten minutes to remove the fishy smell.

All ingredients are used in moderation and mixed into a bowl of barbecue juice. But don't put too much honey, leave some in a small bowl for later use.

Wash the duck leg with ginger wine, rinse it with running water, drain the water, and then marinate it with barbecue sauce for 24 hours. Remember to stick a few small holes in the duck leg with a toothpick to facilitate the taste. If the temperature is high, it is recommended to put it in the refrigerator.

4 After 24 hours, put the duck leg on the grill of the microwave oven, then put the grill on the turntable of the microwave oven, turn the fire to the barbecue stall, bake for 15 minutes, then turn it over for 10 minutes, take it out, brush it with a layer of barbecue juice, then put it on the grill, bake for 8 minutes and turn it over for 6 minutes; Take it out again, brush it with a layer of honey, sprinkle some black pepper, bake it for 5 minutes, and stick it on the duck leg with a toothpick. When no blood comes out, it can be fished out.

Is it easy? Don't worry if there is no oven. You can make delicious roast duck legs in the microwave oven!

Barbecue time, it is best to reduce, do not bake for too long at a time.

How to steam fish in microwave oven

Cooking steamed fish in microwave oven is simple and quick, which is more suitable for people with fast pace of life. So how do you cook steamed fish in a microwave oven? The method of steaming fish in microwave oven is introduced as follows:

Exercise 1:

Ingredients: 1 fish (300-400g), 1 root onion, 3 slices of ginger. Seasoning: cooking wine 75g, light soy sauce 50g, white pepper 15g, salt 15g, sugar 15g, oil 50g and a little coriander.

Operation: Scrape fish scales, remove internal organs, clean, dry, and make a 3-degree incision on both sides of the fish with a knife. Take half an onion, divide everything in two, pat it, and cut the remaining half into granules. Put the two chopped shallots into a heat-resistant container and add ginger slices. Then, put the fish on it. Put the mixed seasoning on the fish, add 2 tablespoons of water, cover it with a heat-resistant cover (or cover it with fresh-keeping paper), move the fish to a tea tray, then add 1 tablespoon oil to the steamed fish juice, and then pour the juice evenly on the fish. Finally, sprinkle with onions and coriander.

Exercise 2:

Wash the fish, cut the front and back of the fish with a knife, and then sprinkle salt and pepper evenly on the fish and in the knife. You can also put some on your stomach. If you are afraid of fishy smell, you can put it in 15 minutes or so and put it in a special dish for steaming fish in the microwave oven (you can also use a long porcelain dish and wrap all the fish and dishes with a safety film).

Put some cooking wine, onion, ginger and fish belly on the plate, and then add some water to the plate. Put the cooking wine and water in a small bowl and eat it in half a bowl or half a bowl. Put it in a microwave oven and heat it for about 6 minutes with medium-high fire. If the fish is big and you don't smell the fish after 6 minutes, add 1-2 minutes. It's good to smell a strong fishy smell.

Cook grilled fish in a microwave oven

Practice 1, spicy grilled fish

Ingredients: Wuchang fish, pepper, pepper, garlic, onion, ginger, cooking wine, soy sauce, soy sauce.

Practice: Wash the fish, spread vegetables on the bottom and put the fish on it.

Saute sauce: stir-fry pepper, pepper, onion, ginger and garlic, then pour in soy sauce and soy sauce, turn off the heat after boiling, and pour in some cooking wine or carved flowers.

Then pour it on the paved fish.

Sprinkle some onions, ginger and pepper on the fish.

Put it in the microwave oven.

The microwave oven was on fire for ten minutes! !

After 10 minutes, take it out and turn it over, let the juice taste fully, and then put it on high heat for 5 minutes.

1. raw materials: 400g of fresh fish, 40g of starch, 0g of refined salt 1 0g, 3g of monosodium glutamate 1 g, 2g of pepper powder, 2g of ginger rice10g, chopped green onion10g, and egg/kloc.

Practice: (1) Remove scales and gills from fresh fish, gut them, wash them, drain water, remove thorns, mash them into mud, add starch, stir them repeatedly, add the above seasonings, and bake them in the oven until both sides are golden. (2) When eating, steam in a cage. Cut into silk, diced, slices and pieces! !

Practice 2,

Ingredients: crucian carp, pickled pepper, leek, salt, monosodium glutamate, dried Chili noodles, cumin, cooking oil and onion.

Practice: Chop pickled peppers and leeks and stuff them into the belly of crucian carp. Rub salt, monosodium glutamate, dried Chili noodles, cumin and cooking oil on both sides of crucian carp (cumin and cooking oil should be less, and it is best not to have too much oil flow on the plate).

Put in the microwave oven, turn to medium-high heat and bake for 2 minutes.

Take it out, sprinkle a layer of cumin, bake it in microwave oven for 1 min, then sprinkle chopped green onion and eat it ~ ~

PS: The less oil, the more brittle it is, and the more it is, the softer it is. Match it according to your own taste ~

Exercise 3,

Practice: Wash the fish, then cut it from the back, cut it a few times on both sides with a knife, then put a little salt and pepper on it, put it flat, put onions under the fish, then put Flammulina velutipes, put some fat pieces, preheat the oven to 200℃, put the grilled fish in and bake it for 15 minutes.

The skin looks yellow and crisp, then sprinkle with allspice powder, break the oven and put the fish in to continue. Make soup at the same time. Boil a fragrant leaf, two nuts, half a tsaoko, some aniseed, pepper, pepper, garlic and ginger in a pot 10 minute. Add salt, a little vegetarian and chicken essence to the pan. Pour this soup directly on the fish, then sprinkle the five-spice powder once, then sprinkle the raw pepper particles on the fish, then pour the oil into the oil pan, preheat the pan to smoke, then add a lot of pepper, stir fry quickly to make it smell, turn off the fire, and sprinkle the five-spice powder on the fish together, and it will be ok.

Boiled pork slices with garlic

Ingredients: 250g of pigskin hind leg meat.

2 seasoned shallots, 3 slices of ginger, 1 tablespoons garlic paste and salad oil, 1 tablespoons sugar and rice vinegar, 2 tablespoons soy sauce and a little pepper oil.

operate

① Wash the meat and add the onion and ginger.

② Put 1 tablespoon salad oil into the vessel, put the meat and onion ginger into the vessel, take it out after 4 minutes of fire, and cut it into thin slices.

(3) Sprinkle with garlic paste, sugar, rice vinegar, soy sauce and Chili oil.

Steamed egg custard in microwave oven

Method 1:

Beat the eggs into a flat bowl about 15cm for microwave oven, add proper amount of salt, pepper and diced shrimps (that is, chop the shrimps for later use), clamp them with chopsticks until they are slightly foamed, add clear water (if eggs are eggs, the eggs and water are about 2cm deep together), then add laver foam and stir evenly, put them in microwave oven, and turn to medium fire (which I use) so that the steamed eggs are tender and fragrant. If you like to eat Chili, you can also add a little Chili for better effect.

Method 2:

Step 1: Beat the eggs evenly, add the same amount of water or chicken soup, mix well, add the right amount of salt to taste, then put the egg juice into a large bowl and wrap it with plastic wrap. This step is very important, the plastic wrap must be sealed, otherwise the air will run into the egg liquid, and the steamed eggs will not look good or taste good.

Step 2: put the big bowl in the microwave oven and steam it with "thawing" fire. The reason why small firepower is used is because the eggs will slowly solidify due to slight heat. If you use large firepower, the egg will "explode" at once. Generally speaking, it takes about 15 minutes for two eggs, but different microwave ovens must be adjusted.

If you want to make the steamed eggs more beautiful, you can take them out when the eggs are almost steamed, add shrimp, rice, mushrooms and chopped green onion, and then seal the bowl and steam until cooked. In this way, it is a bowl of steamed eggs with rich materials, good-looking and delicious, rather than steamed eggs with "good materials sinking to the bottom of the bowl"!

Method 3:

1 Stir well with warm boiled water and fresh milk, and then cover it. One egg fires 1 minute, and the other two eggs fire for about 2 minutes, and then they are stuffy in the microwave oven for a while (you can do something else first), which is very tender and smooth.

Step 1: Beat the eggs evenly, add the same amount of water or chicken soup, mix well, add the right amount of salt to taste, then put the eggs in a large bowl and wrap the bowl with plastic wrap. This step is very important, the plastic wrap must be sealed, otherwise the air will run into the egg liquid, and the steamed eggs will not look good or taste good.

I used a flat ceramic plate to cover it, and the effect was not bad. I also steamed egg custard in a bowl and always failed. Personally, I think it may be the cause of uneven heating of the bowl. It is best to steam with cold boiled water, so that the steamed eggs have no holes and are very tender.

4 an egg, beaten in a small bowl, beaten with warm water or cold water, beaten well, must be beaten well, must be beaten well. You can add some oil, or a microwave oven with chopped green onion, high fire, 1 minute and a half. The surface is smooth, just cooked, so tender and delicious.

One of my relatives can always make the surface as smooth as a mirror, just like tender tofu. She said the point was to put hot water in the eggs. My aunt said it was mainly to drain oil. If you put a little oil in it, it will glow. You have to remove the foam, or there will be bubbles if it doesn't come out. Boiled eggs should be boiled in cold water, but not completely cold, as long as they are not hot, but not too hot, or they will be boiled.

I tried to steam an egg, an egg, add some salt and monosodium glutamate in the microwave oven, and then add warm water (about 450℃) and stir well. Drain the water about 1 cm from the edge of the small barrel bowl, seal it with plastic wrap, and then steam it for 2 minutes with 60% medium heat. The surface of the egg is as smooth as a mirror, but there are some bubbles around it, which are left after steaming. It tastes like tender tofu, delicious and tender to the bottom of the bowl.

If the warm water is too cold, the time should be extended, and if the warm water is too hot, the time should be shortened. It's time to catch your breath and let all the eggs solidify. Today, I put some shrimp in the steamed egg custard, which is really delicious.

Today's experiment can also steam egg soup with 80 degrees boiling water, because the temperature of eggs is low and the temperature of bowls is low. When water is poured and stirred, the temperature will drop. However, the eggs are a little frozen. Don't worry, the steamed custard is delicious.

Method 4:

Take a container for custard, first pour a little oil into the bottom of the bowl, and then gently shake it so that the four walls of the container are covered with oil. This will make the custard with oil flowers floating on it look good and delicious, and it will not make the bowl you have eaten sticky and difficult to clean.

Then break the eggs in this container and add about 80 degrees of water. This is very important. Adding cold water will steam the eggs, and adding boiling water will wash the eggs into egg blossoms. The ratio of water to egg liquid is almost 1: 1.5. If it's not good, find a small bowl for eating at home, and an egg house will do. Continue to stir in one direction, adding salt. Remember to add water before adding salt, otherwise the salt will not be easily mixed evenly. If you like, you can also add shrimp and chopped green onion. Be sure to stir it until it has a delicate foam.

Then you can put it in the microwave oven. Be sure to cover it with plastic wrap. This is also very important.

Fire heating, my microwave oven 900 watts, basically one egg a minute, don't heat it for so long in one breath. It's best to stop at 1 twice and open the lid to let the air out, so it's not easy to get out of the hive. It is useful to learn from the old.

It only takes a few minutes to eat fresh and drooling custard. Simple, time-saving and delicious. Just try it.

If you want to change your taste, you can also make some gravy made of your favorite vegetables and meat, just like noodles with gravy, which will have a different taste when poured on the custard!