Household small oven cookbook daquan
1. Roast whole chicken
Ingredients: whole chicken, 50 ml cooking wine, 2 tablespoons salt, 1 teaspoon pepper powder, 1 teaspoon black pepper powder, 1/4 lemons, 30 ml soy sauce, 3 star anise, 5 g cumin, appropriate amount of dried pepper, appropriate amount of ginger juice, appropriate amount of minced garlic and appropriate amount of honey.
Chop chicken feet, gut them, wash and drain them, and smear salt inside and outside the chicken pieces. Stir the pulp in a basin of suitable size. Mix cooking wine, ginger juice, minced garlic, pepper powder, black pepper powder, lemon juice, light soy sauce, star anise and dried pepper (according to personal preference) evenly, smear them on chicken, marinate for 1~2 hours, then turn the chicken over, and marinate for 1~2 hours. The pickling time can be longer, and it can be marinated in the refrigerator for one night if time permits.
Fill the pickled chicken belly with onion knots, onions, ginger slices, etc. Seal the opening of the chicken's stomach with a toothpick.
String the chicken on the rotating shaft and pay attention to the center of gravity of the chicken to avoid uneven heating when rotating. Brush with marinade and wrap the wing tips and leg tips with tin foil.
/kloc-bake at 0/75℃ for 20 minutes, then take it out, brush it with barbecue sauce and put it in the oven. /kloc-bake at 0/50℃ for 40 minutes, poke it with a bamboo stick, and it will be fine if there is no blood but oil and water. Finally, brush the chicken with honey and bake for 5 minutes.
2. Baked sweet potato
Ingredients: a few fresh sweet potatoes, with even heads and proper plastic wrap.
Wash the sweet potato, drain the water, put it in the microwave oven, cover it with plastic wrap, turn it over and heat it for 6 minutes, bake it until it is 70% ripe, and take it out. Take it out and bake it in an oven at 250℃ for about 15 minutes. Take it out after baking.