Materials required:

Low gluten flour ... 150g

Refined sugar ... 100g

Eggs ... three.

Hair powder ... 1 spoon

Fresh milk ... 1/3 cups

Salad oil ... 4 tablespoons

Practice steps:

Take three three-cake models, grease the inside and sprinkle flour thinly for later use.

Beat the eggs into egg liquid, then slowly add the fine sugar and beat until foaming.

After sieving, the flour, baking powder, fresh milk and salad oil are slowly poured into the egg liquid, stirred evenly with a rubber knife and put into three models. If there are bubbles, click on the model.

Bake each cake in the microwave for 3 minutes.

Remarks:

1. After the sponge cake is baked, it should be taken out immediately, and the model should fall vertically gently, so that the cake will not collapse and be easy to take out.

You can pour a little honey or jam when you eat.

Marble cake

& lt materials > 4 copies.

Low gluten flour-20g

Sugar -2 tablespoons.

Egg-1.

Vanilla extract.-a little.

Cocoa powder and water each 1 tablespoon.

& lt practice >

1. Sift the flour, sugar and cocoa powder separately.

2. Pour sugar, eggs and vanilla extract into a bowl, heat it in water until it feels slightly warm, and then beat it to 2 with an electric egg beater for distribution. Then remove the hot water and continue stirring until the material is completely cooled. * If you use a manual eggbeater to heat and stir the water, air will enter the egg and bubbles will appear soon. After the color turns white, you can remove the hot water and continue the following steps.

3. Sieve the flour (a) and stir it evenly with the egg beater (b).

4. Pour cocoa powder and water into another bowl and mix well.

5. Pour half of the raw materials of 3 into the bowl of 4 and stir well (c).

6. Pour the two-color batter into four aluminum foil cups (D) for cupcakes and stir gently.

7. Line up in a circle along the rotating frame of the microwave oven (600 watts) without putting it in the middle, then cover it with baking paper and heat it for 1 min. Take it out in 30 seconds. If it is a 500-watt microwave oven, it can be heated for 20 seconds.

Make a cake in the microwave! (No need for cake powder)

Ingredients: Flour 100g dry yeast powder 5g sugar 30g butter 45g milk 1 tablespoon cream essence a few drops.

1: First, mix the eggs with sugar and beat them into hard foam with an egg beater, which feels heavy.

2. Put flour, baking powder, butter (melted by microwave heating in advance), milk and cream essence into the egg mixture and stir well.

3: Pour the stirred batter into the surface of the container (please butter it in advance to avoid touching the bottom).

Smooth it, then cover it gently with plastic wrap, put it in the microwave oven and prick it with a bamboo stick from time to time.

Until the bamboo stick is no longer stained with liquid, it means that it has been baked successfully.

4. Take out the baked cake and decorate it with whipped cream and fruit as you like.

I did this method twice, and it was not bad, but I changed it. I used self-raising flour instead of flour and dried yeast powder, and water instead of milk. And there is no plastic wrap. I think the temperature of plastic wrap is too high.

Note that the volume of the cake expands greatly after it is made, and the container should leave a relatively large space.

You can add raisins or jujube paste to the batter.

Rice cookers make cakes.

Ingredients: flour 1 10g, sugar 1 10g (refined granulated sugar, Taikoo brand), 5 eggs (fresh), some butter (the more fragrant, it should be packed in a brightly colored paper box and cut by more than one third), and 50 or 60g of milk.

1, sift the flour three or four times.

2. Separate the yolk and albumen of the egg.

3, put a little salt in the egg white (help hair)

4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.

6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.

7. Add butter and milk to the egg yolk paste and mix well.

8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.

9. Now, pour the beaten egg whites into the batter, and be sure to mix them evenly.

10, preheat the rice cooker a little, butter it, and pour the batter in.

1 1. Cover and press to cook.

12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, open the lid and have a look.

Papaya and banana mixed with yogurt

Ingredients: papaya150g, banana150g, pear100g, 3 plastic cups of yogurt.

Method:

1. Wash papaya and pear, peel and batch into thin slices; Put them in a container.

2. Add a few cups of good quality yogurt, such as Danone, Guangming and other brands. 3, mix well with a spoon, you can do it before meals in summer, and put it in the refrigerator. Features: Milk is rich in flavor, colorful and delicious, and rich in nutrition. It is an ideal after-dinner food in spring and summer, and can also be used as an afternoon snack, which is quite popular among adults and children.

Soymilk pudding elves continue to challenge the limits of legumes. Today, it is a snack suitable for people who need brains. Although it is a little troublesome, I can feel the intention of the producer in the simple taste!

Step 1: according to the method of homemade soybean milk, filter and boil the soybean milk and let it cool for later use.

Step 2: Take a handful of black sesame seeds and five or six shelled walnuts and grind them with a grinder.

Step 3: Scoop two bowls of cooled soybean milk, add ground black sesame seeds and walnuts, and stir evenly with a blender.

Step 4: Heat 15g jelly powder, two spoonfuls of sugar, 100cc cold boiled water. After jelly powder and sugar are dissolved, add the beaten black sesame walnut soybean milk and mix well.

Step 5: Pour the evenly stirred soybean milk pudding into the model and put it in the refrigerator until it is solidified.

Tip: When you want to eat, add cream balls to highlight the aroma of black sesame seeds and walnuts.

Peanut butter glutinous rice paste material (about 7 portions): 50g glutinous rice flour, corn starch 1 teaspoon, sugar 1 teaspoon, 60ml coconut milk, water 120ml, peanut butter and coconut milk.

Practice: 1. Open the coconut stand on the plate.

2. Mix glutinous rice flour, corn starch, sugar, coconut milk and water evenly. At this time, the mixed liquid is very thin.

3. Put the mixed solution into a steamer and steam for 15 minutes until the mixed solution is transparent and solid. Take out the dough and let it cool.

4. Scoop a tablespoon of dough, flatten it, put a teaspoon of stuffing in the middle, wrap it and roll it in coconut milk.

Experience: 1. The steamed dough is very sticky. It's best not to wrap glutinous rice balls by hand, but stick a layer of plastic wrap in the refrigerator. Spread a layer of plastic wrap on the workbench, put a tablespoon of dough on it, and then spread a layer of plastic wrap. 2. Roll the dough very thin on the plastic wrap with a rolling pin, like a dumpling skin. Put a teaspoon of stuffing. 4. Setup: Mix the four flour balls directly up, down, left and right. The ball is very soft, and the two balls fit perfectly when they touch each other. If these four points are done well, the glutinous rice paste is basically round, and then the other edges move closer to the middle.

1, the use of aluminum foil. The tip of chicken wings, chicken breast or fish head, fish tail or cake corner are easy to be overcooked, and covering with aluminum foil paper can achieve the purpose of cooking evenly.

2. Use container cover or plastic wrap cover. When cooking, stewing and stir-frying, in order to maintain the original flavor of food, prevent excessive evaporation of water and speed up cooking, a utensil cover or plastic wrap should be used.

3. Use of paper towels and towels. When baking bread, biscuits or breaded chicken or pork slices, put a paper towel under the food to keep the surface of the food dry. When making steamed bread and cakes, you can cover or wrap them with wet gauze or paper towels, which can prevent water from evaporating.

4. Stir the soup in the middle, flip the meat slices and steak or relocate the food with serious overlap, which will help to enhance the cooking effect.

5. After heating, leave the food for a while or add some seasonings to some foods (for example, after the poultry meat is cooked, you can pour emulsified oil or sauce on the noodles, and then sprinkle some Chili powder and bread crumbs. ), can achieve satisfactory results that heating can not achieve.

Fried shredded pork with sweet and sour sauce

Gourmet: hubei cuisine

Materials:

300 grams of pork tenderloin.

Flavor adjustment:

A little red pepper oil, onion, ginger, minced garlic, Pixian bean paste, soy sauce, Shaoxing wine, wet starch each 1 tablespoon, salad oil 2 tablespoons, sugar 1 tablespoon, refined salt, rice vinegar and red pepper oil.

How to do it:

① Mix pork tenderloin with refined salt, Shaoxing wine and wet starch.

(2) Put a spoonful of salad oil into the vessel (the remaining spoonful is mixed with shredded pork), add all seasonings except red pepper oil, cover with microwave film, take it out after 5 minutes of fire, and pour with red pepper oil.

Guangdong porridge

Materials:

Three cups of rice, one fried dough stick (cut into small pieces), 150g pork liver, 100g raw shredded pork, 150g shrimp.

Flavor adjustment:

Six cups of hot water and a spoonful of chopped green onion; (1) Two spoonfuls of refined salt and half a spoonful of white pepper.

How to do it:

(1) Slice the pig liver and scald the blood with hot water for later use.

(2) Put the cooked rice and hot water in a container, cover it with fire for 8 minutes, then add pork liver, shredded pork, shrimp and seasoning (a), take it out, cover it with fire for 3 minutes, and sprinkle with chopped green onion and fried dough sticks after taking it out.

Fu Gui steamed fish

Materials:

A yellow croaker

Flavor adjustment:

Four spoonfuls of Shao wine, one spoonful of garlic juice and refined salt, four shallots, a little shredded ginger, cheese and hot water.

How to do it:

(1) gut the yellow croaker, wash it, cut it in half, cut it on the back of the fish with an oblique knife line, soak it in all seasonings for 1 hour, and drain the juice; Wash the onion and cut it into long sections.

② Add 2/3 deep hot water into the deep dish.

(3) Fill the steamed plate with scallions, spread cheese on the fish's back, put the fish on the scallions, put it in the deep dish in (2), heat it for 5 minutes, take it out, sprinkle with shredded ginger, heat it for 2 minutes, and then take it out for eating.

Steamed meat pie with salted eggs

Ingredients: 600g minced meat, 2 raw salted duck eggs.

Seasoned chopped green onion 1 tablespoon

operate

Peel 1 raw salted duck egg, and take 2 portions of yolk and egg white 1 portion for later use.

2 Stir the minced meat, chopped green onion and egg white of raw salted duck eggs evenly, knead them into patties, put them on a plate, and then put the yolk of two raw salted duck eggs on the patties.

3 Cover with microwave film, and fire15min.

Dongpo braised pork

Ingredients: Pork belly (boneless and skinless) 450g.

Seasoning: 50g of chives, 25g of ginger, 500g of Shaoxing wine, 80g of soy sauce and 40g of sugar.

operate

1 Scrape dirt and excess hair off the skin, blanch it in a boiling water pot, wash it with cold water, and cut it into pieces with a square of 1.5 cm.

Put 25g of ginger and 40g of onion into a vessel, then add chopped meat, add all seasonings, add the remaining 10g of onion, seal the microwave film, turn the fire for 4 minutes, then turn the fire for 25 minutes until the meat is crisp, and then collect the juice with high fire until it is thick.

Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]

Ingredients: chicken leg 1 piece, 3 cucumbers, and red pepper 1 piece.

condiment

(a) Egg white 1, refined salt 1 spoon, Shaoxing wine and starch, and a small amount of pepper;

(b) 1 tbsp minced garlic and scallion, 3 tbsp salad oil;

(c) Half a spoonful of refined salt and 1 spoonful of sugar.

operate

Dice 1 chicken leg and put it in a large bowl. Add seasoning (a) and stir well. Dice cucumber and slice red pepper for later use.

2. Put seasoning (b) into the pot, stir-fry for 3 minutes, add diced chicken, cover with fire for 3 minutes, add cucumber, red pepper and seasoning (c), mix well, cover with fire for 2.5 minutes.

Sauté ed beef tenderloin with sauce

Ingredients: 220g beef tenderloin (about 6 taels).

Seasoning: sugar and wine 1 teaspoon, ginger juice 1 teaspoon, soy sauce and corn flour, half a tablespoon of soy sauce, 2 tablespoons of oil and water, and a little pepper.

Sauce: half a tablespoon of garlic hot sauce, 2 teaspoons of sugar, 1/4 teaspoons of millet flour and 3 teaspoons of water.

Cooking steps:

(1) Wash beef tenderloin, cut beef tenderloin slices with a thickness of about 1 cm, pat lightly, and marinate with seasoning for about 1 hour.

(2) Preheat the frying pan for about 3 minutes.

(3) Add 2 tablespoons of oil, add beef tenderloin and cook for about one and a half minutes.

(4) Open the oven door, add the sauce, cook for about 2 minutes on medium fire, and serve.

Sweet and Sour Spare Ribs

Materials:

Small ribs 300 grams

Flavor adjustment:

One tablespoon of Shaoxing wine, sugar, rice vinegar, soy sauce and dried starch, half a teaspoon of monosodium glutamate and refined salt, one tablespoon of cooked oil and 300g of salad oil.

How to do it:

(1) Mix the small ribs with seasoning and marinate for a few minutes, and pat off the dried starch one by one.

(2) Put 300g of salad oil into the vessel, after the fire 12 ~ 15 minutes, add the pork ribs one by one, fry for about 2 minutes until golden brown, take out and remove the oil.

③ Add a proper amount of water, soy sauce, white sugar and rice vinegar into another vessel, add wet starch, take it out immediately after it solidifies into a paste with medium fire 1 min, and pour it on the ribs and mix well.