1 Fish-flavored shredded pork
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.
2 curry sausages
Materials:
Eight western sausages, an eggplant, a tomato and an onion, and a celery.
Flavor adjustment:
Appropriate amount of curry, one tablespoon of tomato sauce, half a teaspoon of refined salt, a little pepper, two tablespoons of Shaoxing wine, one cup of broth, and one green pepper and one red pepper.
How to do it:
① Cut eggplant, onion, red pepper and celery into the same size.
(2) Put all the vegetables in (1) into the vessel, cover with microwave film or cover, and keep the fire for 6 minutes.
③ Stir all seasonings evenly, cover with microwave film or cover, and heat for 2 minutes.
(4) Add (3), celery and sausage into (2) vegetables, stir and heat for 5 minutes in the same way.
3 portions of roasted pork chop rice
Ingredients: pork chop boiled rice 350g (about 9.5%), egg 1 piece, tomato 1 piece, 5 mushrooms, carrot 25g (about 6.5 yuan), onion 1 piece (middle), onion 1 piece, and green beans 50g (about 6544).
Seasoning: garlic 1 teaspoon, light soy sauce and sugar, chicken juice 1 teaspoon, wine and corn flour, water 1 teaspoon, oil 1 teaspoon.
Sauce: half a teaspoon of salt and wine, chicken juice 1 tablespoon, sugar and corn flour, 2 tablespoons of tomato juice, soup 100 ml.
Cooking steps:
(1) Wash pork chops, pat them loose, and add seasonings to marinate 15 minutes.
(2) Dice tomatoes, mushrooms, carrots, onions and shallots.
(3) Add 2 tablespoons of oil to the dish and preheat it to 1 min.
(4) Put the pigs on a plate, cook them on high fire for 1 min, take them out, turn them over, cook them on high fire for 30 seconds, and take them out and cut them into cubes.
(5) Add a little salt to the egg, stir it with the rice, put it in a container, cook it over high fire for 1 min, turn over, cook it over high fire for 1 min, take it out and mix it with onion.
(6) Mix the sauce with the diced materials, put it on a container, cover it with plastic wrap, leave an opening to breathe, and cook for 2 minutes on high fire.
(7) Put the rice in a deep bowl, put the pork chop, pour the sauce and green beans on the pork chop, cover it with plastic wrap, leave an opening to breathe, and cook for 2 minutes over medium-high fire.
4 home-cooked curry chicken
Ingredients: one and a half kilos of chicken legs, one kilo of potatoes (peeled and sliced thick), half a spoonful of garlic, half a spoonful of dried onion, one spoonful of curry powder or no curry.
Flavor adjustment:
One and a half tablespoons of flour and two tablespoons of oil. One and a half cups of hot water, half cups of coconut milk, 2/3 teaspoons of salt, half teaspoons of sugar, a little pepper, two teaspoons of peanut butter and half a teaspoon of chicken powder.
How to do it:
1. Wash, dry and chop chicken legs. Add the marinade and stir well.
2. Add seasonings to potatoes, chicken, curry powder, garlic and dried onions, stir well, put them in a deep vessel, cover them, cook them with Hi (high fire) for 20 minutes until the potatoes are cooked, and take them out for 3 minutes.
Microwave garlic shrimp
Ingredients: about 500g of fresh shrimp, 2 tbsps of garlic, half of red pepper, onion 1 tbsps, a little coriander, and 1/2 tbsps of soy sauce and soy sauce respectively.
Seasoning: Jiu Shao 1/2 tbsp, a little pepper.
Specific method: 1, cut both sides of shrimp from the back, wash it without draining, add seasoning and mix well. 2. Put the shrimp on a plate, add garlic, wrap it with plastic wrap in a microwave oven, put it in the oven, cook for 3 minutes on high fire, and take it out. 3. Put 2 tablespoons of oil in a small bowl, heat for about 1 min, and then add chopped onion and red pepper. 4. Put coriander on the shrimp noodles and drizzle with cooked oil. 5. Mix 1/2 tablespoons of soy sauce and soy sauce respectively, and pour on the shrimp surface to serve.
Microwave oven-laver tofu soup
Ingredients: 25 grams of shrimp; 1 tbsp oil; Chicken soup 1 can; Add 3 cups of water; Flour 1 tablespoon; Half a piece of soft tofu is about180g; 4 pieces of laver (9× 20 cm); 2 eggs are scattered; Onion 1 tree diced.
Seasoning: salt 1/2 teaspoon (or appropriate amount), pepper and sesame oil 1 teaspoon.
Preparation: Cut the tofu into thin strips, about 1/2× 1/2× 4 cm. Soak the dried shrimps in 1/4 cup of water until they are soft. Put it in water and mix it with corn flour evenly. Cut laver into small cubes.
Practice: 1, put the shrimp skin and oil into a 3-liter deep pot, heat for 2 minutes, and gently cover the shrimp skin with a paper plate to prevent the shrimp skin from bursting in the furnace. 2. Add chicken soup and water, cover it, and heat it for 10 minute until the soup boils and the shrimp is cooked. Add tofu, cover and heat for 3 minutes. 3. Mix the raw flour and water, hang them in the hot soup, stir until the soup is thick, take out the laver slices, add salt and pepper, and season. 4. Stir the egg mixture into a ring, stir evenly for a while, heat for 30 seconds, pour in sesame oil and add chopped green onion.
Microwave cookbook-pickled mustard tuber duck blood soup
Ingredients: 20g mustard tuber, 50g cooked duck intestines and 2g duck blood clots.
Seasoning: 2 grams of monosodium glutamate, proper amount of refined salt, 2 tablespoons of spicy oil, 1 teaspoon of minced chives.
Processing technology: 1, diced mustard tuber, Ding Cheng 1 cm square cubes cut with duck blood, and sliced duck intestines into 1 cm long segments. 2. Pour 500 ml warm water into the soup basin, add mustard tuber, duck blood, duck intestines and salt, heat the soup with strong wave fire for 4 minutes until it boils, take it out, pour in spicy oil, and sprinkle with chopped chives and monosodium glutamate.
Attachment:
Operating skills of microwave cooking;
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.