Raw materials:
Chinese cabbage (or spinach) 1 kg, 2 cooked salted egg yolks, pine nuts (or chopped flowers)
Composition:
Sesame oil and salt
Exercise:
Blanch the vegetables in boiling water and pick them up. You can drop a few drops of oil into the water.
Remove moisture from vegetables, chop them up, and then squeeze them dry. Too much water is not delicious.
Add salted egg yolk, pine nuts (stir-fried), a little salt and sesame oil to the dish and stir well.
note:
Cooked salted egg yolk can be put in the microwave for a few seconds, and the egg yolk will be soft and easy to stir.
Salted egg yolk is salty, don't put too much salt.
Apple chicken in microwave oven
Apple chicken in microwave oven, delicious, slightly sour and sweet, very appetizing and quite refreshing.
Preparation materials:
Half a chicken, a little onion, an apple, an octagonal, a ginger, and a little lemon and a half.
Method:
1. Peel the apple and slice it. Put it on a plate and add about 2 spoonfuls of sugar.
2. Stir the apple slices, sugar and lemon juice evenly and spread them on the plate. Put the onion, break the star anise and put it on. Put a little ginger in it.
3. Rub salt on both sides of the chicken, and be careful to wipe it evenly. Marinate for a few minutes. Then put a little white wine on the belly of the chicken. Put the chicken on the apple slices and sprinkle the remaining ginger on the noodles.
The microwave oven can be heated for 8 minutes.
Norwegian forest
Ingredients: yellow croaker
Ingredients: pork stuffing
Accessories: mushrooms, cheese, bread slices (raisins soaked in milk), pine nuts, garlic paste, tomatoes.
Seasoning: pepper, salt, cooking wine, olive oil, chicken essence and shredded ginger.
Exercise:
1, take a container, put it in garlic paste and olive oil, and put it in the microwave oven 1 min;
2. Wash and cut mushrooms, add cooking wine into the oven 1 min for 30 seconds, take them out, and add meat stuffing, soaked bread, raisins, pine nuts, tomatoes, shredded ginger, chicken essence, salt and garlic to make stuffing;
3. Pour olive oil into the frying pan, wash the mushrooms and remove the pedicels, add olive oil, salt and prepared stuffing, put them face down on the frying pan and put them in the oven for 8 minutes.
Sauteed tofu roll
Ingredients: cloth-wrapped tofu 1 block (dehydrated), chicken breast 3 liang (about 120g), 4 pieces of pickles, 3 mushrooms, carrot granules 1 spoon.
Ingredients: Marinade: salt, corn flour 1/2 teaspoons each, sugar, wine 1/4 teaspoons each, protein 1 serving, a little sesame oil and pepper each. Sauce: 1/8 teaspoons of salt and sugar, 1/2 teaspoons of cornmeal, 3 teaspoons of water and 1 teaspoon of soy sauce.
Practice: 1. Mash tofu, chop chicken into paste, soak mushrooms, remove pedicels, cut into pieces, enlarge the ingredients in a bowl, add carrots and marinades, and mix well to make stuffing.
2. Cut the leaves of pickles into long squares with a width of 10 cm and a length of 15 cm, blanch them in boiling water with oil and salt, dry them, put a little cornflour on each slice, add a proper amount of stuffing, roll them, steam them for 20 minutes, and cut them into pieces and put them on a plate. 3. Heat half a tablespoon of oil, boil the sauce and pour it on the pickle roll.
Remarks: You can roll the pickled vegetables with plastic wrap, put them in the microwave oven and cook them on high fire for 6 minutes.
Braised sweet potato sauce bone in microwave oven
You can often eat taro and pumpkin dishes, which are powdered and delicious! In fact, sweet potatoes, like them, can be eaten as a dish besides dessert.
I plan to bite the sauce bone sweet potato in the microwave oven, which is time-saving and simple, and it tastes really good! If you have endless sweet potatoes, try this dish!
Ingredients: 4 pieces of sweet potato (cut into pieces), 7 pieces of ribs (cut into 3CM long), 1 mushrooms, onions and ginger slices.
Practice: Add 1 spoon seafood sauce, soy sauce, soy sauce, sugar and wine to the ribs for a while, take out the material head, spread mushrooms on the bottom of the deep bowl, surround the ribs and add sweet potatoes.
Add half a cup of water to the marinade, pour it into a bowl, cover the dish, and put it in a microwave oven for 20 minutes with medium-high heat. Take out the poured juice, turn it upside down, pour it on the dish, and then pour the juice on it. Sweet potato is braised with sauce bone!
Braised pork with microwave and plum vegetables
Ingredients: pork belly with skin 1 kg, moderate amount of plum vegetables, mushrooms 1 flower.
Exercise:
1. Pork belly is boiled in boiling water. Punch holes evenly in the skin with toothpicks, color with soy sauce, and fry the skin with 1 tablespoon oil until it is big red.
2. Wash the frying oil from the epidermis with clear water, drain the water, and cut into cubes with a thickness of 0.8CM.
3. Dry and chop the plum vegetables, fry them in a pot until soft, and add sugar to taste.
4. Put the mushrooms at the bottom of the deep bowl. The meat is arranged in the shape of a unicorn along the edge of the bowl, with the skin facing outwards. Plum vegetables are caught in the middle. Add half a glass of water, 1 spoon of soy sauce, 2 spoons of monosodium glutamate and sugar.
5. Cover the lid and put it in the microwave oven. First sting with strong fire 15 minutes, then sting with medium fire 15 minutes. If the juice overflows halfway, stop pouring the juice and then time it.
6. After the bite, pour out the remaining juice, add a proper amount of raw powder water, and boil it into shower juice.
7. Out of the pot
Vegetable chicken rice
material
One cup of rice (glutinous rice is better), half a cup of shredded carrots, half a cup of sliced mushrooms, two tablespoons of sliced mustard tuber, six liang of diced chicken, three cups of green beans1,and one and a half cups of soup (or substitute chicken essence).
condiment
Half a tablespoon of soy sauce, a little pepper, a tablespoon of oil and a teaspoon of wine.
working methods
1. Add soaking water to mung beans (about half a cup), cover with microwave plastic wrap, leave a hole for steam to escape, cook with HI (high fire) for two minutes, take out, soak in clear water, and drain.
2 soak mustard tuber in clear water for five minutes, MINUS the salty and spicy taste.
3 Add marinade to the chicken and mix well.
Wash 4 meters, put it in a container, add a tablespoon of soup and oil and mix well. Put chicken, pickled mustard tuber, shiitake mushrooms and shredded carrots on rice flour in turn, cover a hole to let steam out, and cook with HI (high fire) 15 minutes. Take it out, mix the vegetables and rice evenly, cover it, cook it with HI (high fire) for five minutes until the rice is cooked, add mung beans and mix it evenly, cover it, and cook it with barbecue for another three minutes. Take it out and leave it for five minutes.
be filled/suffused/brimming with
Green beans = peas; Light soy sauce = light soy sauce
Baked vegetables with potatoes and milk
Ingredients: [Ingredients]: 4 new potatoes, 1 cup of half milk,
[Accessories]: 120g dissolved cheese, 2 tomatoes.
[Seasoning/gravy]: one can of white sauce (290g), two cans of sardines in olive oil (120g), and a little salt, pepper and butter.
Operation: 1. Peel and slice the new potatoes, wrap them in plastic wrap and heat them in the microwave for 6 minutes.
2. Pour the white sauce into the pot, dilute it with milk and cook until it is warm, sprinkle with salt and pepper.
3. Coat the inner wall of the heat-resistant container with butter, spread the new potatoes, sardines in olive oil, tomatoes and the sauce prepared in (2) in turn, repeatedly stack the two layers, pour in the cheese, and bake in the oven at 220 degrees for 20 minutes.
4. Bake until the surface is golden yellow. (4 persons)
Nutritional value: potatoes-first of all, you don't have to worry about excess fat when eating potatoes, because it only contains 0. 1% fat; It is beyond the scope of all hungry foods. Eating more potatoes every day can reduce fat intake and gradually metabolize excess fat ... all potato recipes
Milk-Milk is the only food for mammals after birth. Fresh milk not only contains all the nutrients contained in other foods, but also contains bioactive substances (some people call it "lifeline") that are not found in thousands of foods in the world, and all milk formulas.
Fried shredded pork with sweet and sour sauce
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.
Braised pork balls
Ingredients: 300g minced pork and 250g green pepper.
condiment
(1) Salt, monosodium glutamate, Jiang Mo 1 spoon, Shaoxing wine, chopped green onion 1 spoon, and half a spoon of sesame oil;
(b) 5 tbsp salad oil, monosodium glutamate 1 tbsp, Shaoxing wine 1 tbsp, and sugar 1 tbsp;
(c) Wet starch 1.5 tablespoons, half a cup of stock.
operate
1 Add seasoning (a) into minced meat, stir well, and make 4 meatballs.
2 Add broth to taste (b) Mix well, add meatballs, cover with microwave film, and pour out the remaining juice after 7 minutes of fire.
Potato beef
Materials:
200g of raw tender beef, one piece of magic rice, 300g of potatoes, one carrot and one onion.
Flavor adjustment:
One cup of soup, two spoonfuls of Shaoxing wine, two spoonfuls of soy sauce and sugar, and a little refined salt.
How to do it:
(1) Put the magic bowl on a dish without a microwave film 1 min, and then use a spoon to make it into small pieces.
(2) peeling and dicing potatoes and soaking them in water; Dice carrots and onions.
③ Cover carrots with microwave film for 2 minutes and 30 seconds, and potatoes with microwave film for 2 minutes and 30 seconds.
④ Put the beef slices together with ① and ③ into a container, pour all seasonings, cover with microwave film or stew with high fire for 3 minutes.
⑤ Take it out, stir-fry the whole dish again and heat it for 4 minutes.
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.
Braised trotters
Materials:
One hoof, 18 cabbage heart, five water-borne mushrooms.
Flavor adjustment:
Three spoonfuls of rock sugar, five spoonfuls of soy sauce, five grains of star anise, three slices of ginger, one spoonful of Shaoxing wine, chopped green onion, starch and water and two spoonfuls of salad oil.
How to do it:
(1) Remove hair from hooves, wash and drain, and marinate with shredded mushrooms, crystal sugar, soy sauce and star anise for 30 minutes.
(2) Put the hooves in a container with a tablespoon of salad oil, add Shaoxing wine, ginger and chopped green onion after 8 minutes of fire, and then heat for 10 minute.
(3) Add water and salad oil to Chinese cabbage, take it out after 2 minutes of fire and put it around the plate.
④ Mix a tablespoon of starch and water with gravy and pour it on high fire 1 min.
Spicy roast beef
Material: beef 100g (about 10 half).
Marinade:
Half a teaspoon of Zanthoxylum bungeanum, 2 pieces of Illicium verum, 5-6 pieces of Cinnamomum cassia 1 piece, 5-6 pieces of Alpinia officinarum, Tsaoko 1 piece (broken), half a teaspoon of fennel, dried onion 1 piece, salt 1 flat teaspoon, and half a teaspoon of broken rock sugar (about 25g, that is, 6.5 yuan).
Dip: sesame oil, soy sauce, shredded red pepper 1 tablespoon, Zhejiang vinegar, 1 tablespoon, cooked oil, 1 tablespoon, shredded red pepper and sugar.
Cooking steps:
(1) Put the brine (except wine) into a deep bowl and cook it over high fire 15 minutes.
(2) Wash the beef, put it in the brine, add the wine and cook for about 40 minutes on medium fire.
(3) beef is taken out, cooled and sliced.
(4) Soak the sauce except sesame oil and Zhejiang vinegar in the oven for 1 min, take it out, add the remaining sauce, and serve with beef.
Braised pork
Ingredients: 900g of pig sandwich meat.
condiment
(a) 6 shallots, 4 slices of ginger and 3 tablespoons of salad oil;
(b) About 1 cup of soy sauce, 1 tablespoon of rock sugar.
operate
1 Rinse the sandwich meat and cut it into 3cm square pieces.
2. Put the seasoning (a) into a vessel and cook for 3 minutes on high fire. Add the sandwich meat and seasoning (b), cover the pot and simmer for 20 minutes.
Rice: Vegetable jiaozi.
Ingredients: Shanghai wonton skin 12, lean meat and leek 100g (about two halves), fat meat 15g (about 4 yuan).
Seasoning: pepper and sesame oil 1/4 teaspoon, sugar and light soy sauce 1 teaspoon, millet flour 1 teaspoon.
Soup: 350 ml of water, half a teaspoon of sesame oil and chicken powder, oil 1 tablespoon, and a little salt.
Shredded onion
Ingredients:150g pork leg and 200g onion.
Seasoning: Shaoxing wine, refined salt, sugar, wet starch each 1 tsp, monosodium glutamate half tsp, salad oil 1 tsp.
operate
1 Shred pork leg and mix well with Shaoxing wine and wet starch.
2 Shred onion, mix with shredded pork, add salt, sugar, monosodium glutamate and salad oil, and mix well.
Meat: spiced dried bean curd
Ingredients: 500g pork leg, 2 pieces of spiced dried bean curd, 1 green pepper, 2 red peppers.
condiment
(1) 1 spoonful of Shaoxing wine, half a spoonful of salt, 2 shallots and 3 slices of ginger;
(b) 2 tablespoons of sweet noodle sauce and sugar, spicy bean paste, soy sauce, Shaoxing wine and water 1 spoon;
1 tbsp minced garlic;
(d) salad oil 1.5 spoon.
operate
1 Spread seasoning (a) on the whole pork, cover it with microwave film, turn it over for 4 minutes, take it out and let it cool, cut it into thin slices, cut dried tofu into oblique slices, and cut green pepper into small pieces.
2 Put salad oil and seasoning (C) into a container and fire for 2 minutes, then add other materials and seasoning (B), mix well and fire for 4 minutes.
3 Put it into a vessel, cover it with high fire for 4 minutes, and stir it once.
Longxu noodles
Recipe making: Ingredients: Longxu Noodles 150g, two small pieces of cuttlefish, one egg, one grass shrimp, one clam, one mushroom, two fish fillets and three pieces of pea pods. A tablespoon of chopped green onion and half a teaspoon of Chili powder;
(1) Two cups of hot fish soup, one teaspoon of refined salt, one teaspoon of ginger wine and one teaspoon of sugar.
Specific practices:
① Put cuttlefish, eggs, grass shrimp, clams, mushrooms, fish fillets and pea pods into a bowl, pour in 1/4 seasoning (a), and simmer for 4 minutes on medium-high fire.
② Put 3/4 seasoning (A) into a large soup bowl, and cover it with fire for 4 minutes until it boils.
(3) Put the noodles into the soup, arrange the other materials neatly on the noodles, pour the soup together, and stew for 2 minutes with medium-high fire.
4 Sprinkle with chopped green onion and Chili powder.
bouillabaisse
Ingredients: seasoning: 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.
Features:
Production method: 1. Scrape the scales, gut, wash, dry, and cut both sides of the fish 3 degrees with a knife.
2. Take half an onion, divide everything in half, knock it and cut off the remaining half.
3. 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 and cover it with a heat-resistant cover (or plastic wrap).
4. Move the fish to the tea tray, then add 1 tbsp oil to the steamed juice of the fish, and then pour the juice evenly on the fish. Finally, sprinkle with onions and coriander.
Microwave cookbook daquan
Butterfly shrimp
Material: 12 shrimp; Auricularia auricula 1/4 cups; Cucumber shreds 1/2 cups; Cooked oil 1.5 teaspoon. Seasoning: a: soy sauce 1 spoon; Wine 1/2 tablespoons; Onion1; 2 slices of ginger. B: salt 1/2 teaspoons; MSG 1/4 teaspoon; Sesame oil 1 teaspoon; Broth 1/2 cups; Flour 1 teaspoon.
Process:
1. Remove the head, shell (leave the tail) and wash the shrimp; Cut it from the back (don't cut off the abdomen), make it into large pieces, add material A and marinate for 20 minutes. Take out the shrimp, cut it, wrap it from front to back, fix it with toothpicks, put it on a plate, cover it with plastic film, and microwave it with high power for 2 minutes (until it turns red).
2. Add 1.5 tbsp oil to the container; Mix auricularia auricula and high power 1.5 minutes, add material b, and mix evenly with high power microwave for 2 minutes.
3. Add 1.5 tbsp of oil into the container, mix Auricularia auricula with 1.5 minutes, add salt, monosodium glutamate, sesame oil and broth, mix corn flour with 2.5 minutes, then add shredded cucumber, mix well and pour it on shrimp.
Peanut carp
Raw carp 1, refined peanut meat 150g. Seasoning: a few slices of ginger, four shallots, two parsley, 1 tablespoon Shaoxing wine and soy sauce, 1 -2 cups of water, a little sesame oil and pepper, salt and peel (soaked and shredded).
manufacturing process
1. Soak peanuts in clear water for 40 minutes, then add appropriate amount of water and heat them on high fire 10 minute.
2. Wash and dry the carp, add a little pepper and salt, rub well, add 6 tablespoons of salad oil, and fry until both sides change color (carp scales are edible; If you don't eat it, remove the scales after cooking. Scrape scales and cook, shovel meat.
3. Put 1 tablespoon salad oil into a vessel, saute ginger and onion, add Shaoxing wine, add sesame oil, pepper, a little salt to peanuts, 1 tablespoon soy sauce, 1 -2 cups of water, or add carp, heat for 8 minutes with high fire, and add coriander to serve.
Roasted pineapple steak
Features are fragrant and tender.
Ingredients: beef tenderloin 750g, plate meat 125g, pineapple (canned) 150g, onion 125g, and green pepper 50g. Seasoning: 50g of salad oil, 20g of lemon juice, 25g of coriander, 25g of garlic cloves, 20 cloves of clove, salt and pepper.
manufacturing process
1. Wash beef and cut into pieces, and pat it into steak with a thickness of about 1 cm with a spatula; Wash and slice the plate meat;
2. Wash onion, green pepper, coriander and garlic cloves and cut into powder; Spare. Mix steak, salt, pepper, minced onion, minced garlic, lemon juice, salad oil and minced coriander, marinate for about 1 hour, then put a cow into a baking tray, then put two pieces of meat horizontally and vertically in a cross shape, insert four pieces in the middle, pour pineapple juice, and put it in an oven for 2 10 degrees.
Fried octopus with Chili peppers
Features colorful, crisp and fresh.
raw material
Fresh octopus octopus, red pepper, shredded onion and ginger, refined salt, monosodium glutamate, cooking wine, vinegar and flower oil.
manufacturing process
Separate the octopus's head from its body, wash it with clear water and put a chrysanthemum knife on the octopus's body. Remove the pedicels and cores of green pepper and red pepper, and cut into small pieces with a knife. Take a plate, add peanut oil and shredded onion and ginger, fry in microwave oven for 1 min, add cooking wine, vinegar, refined salt, monosodium glutamate, green pepper and octopus, mix well, and heat in microwave oven for 5 minutes.
instructions
Metal will produce sparks under microwave heating, especially sharp metal products (such as forks). Therefore, in microwave cooking, do not use closed metal containers or metal mesh containers to hold things, so as to avoid accidents. When using microwave to heat foods with high fat content, such as "fat pork", it is best to add a cover made of microwave material above the container to prevent grease from being sprayed out of the microwave oven and being difficult to clean.
【 Precautions 】 When using microwave to treat food, you must be alert to 5: 00 1. Don't heat the meat to half heat in advance, and then heat it in the microwave until the back is fully cooked. Although this can shorten the cooking time before meals, the bacteria in the semi-cooked food are not killed, and even if they are put in the refrigerator, the bacteria will still grow. The second time you heat it in the microwave oven, because the time is too short, you may not kill all the bacteria and eat your stomach badly. Therefore, if a busy family chef wants to save cooking time, it is better to cook the meat, put it in a shallow container, or put it in a plastic bag of frozen food, freeze it, thaw it in the refrigerator or microwave oven and then heat it.
Meat and poultry thawed in the microwave oven should not be frozen again. As a result of thawing in the microwave oven, the outer layer has actually started to heat at low temperature. At such a low temperature, bacteria may have multiplied to a dangerous number. Although freezing can stop reproduction, it cannot kill living bacteria. Therefore, the meat thawed in the microwave oven must be heated until it is fully cooked. If you don't eat it, put it in the refrigerator.
According to the investigation report of USDA, people often thaw or heat leftovers in the microwave oven, and then forget them for a few hours. If you forget to take it out for more than three hours, you'd better throw it away to avoid food poisoning.
4. Don't heat ordinary plastic containers in the microwave oven. Although the plastic itself is not heated, hot food will make the container very hot. These plastic containers may release toxins and pollute food at high temperature.
5. When using the microwave oven, pay attention to at least 0.5 meters away from the oven, don't look at the oven door, and don't stand in front of the oven for a long time. After the food is taken out of the oven, it is best to leave it for a few minutes before eating.