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, rosemary powder, dried pepper, ginger juice, minced garlic and 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, minced rosemary and dried chilli (according to your own preference) evenly, rub it on chicken, marinate for 1~2 hours, and then turn 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. If you use white wine instead of cooking wine, the effect will be better.
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. Beijing roast duck
Ingredients: 2.5 kg frozen duck, half a potato, half a carrot, half an onion, half an apple, a few mushrooms, and a teaspoon of baking powder.
Defrost, depilate and clean the ducks. The duck cut off its neck. Pour cold water into the pot, add green onions, ginger slices, garlic slices, a spoonful of baking powder (no need to put it) and cooking wine. Put it in the duck, it's very hot. Put all the spices in a large bowl and add water to make the sauce. Soak the duck in the sauce overnight.
Preheat the oven to 200 degrees, put the grill into the knob of the oven, and put the baking tray and duck oil on the lower layer. Start roasting, depending on the size of the duck. Suggest 1.5 -2 hours. Brush honey and soy sauce repeatedly 1-2 times to increase the color.
3. 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.
4. Cheese seafood _ rice
Ingredients: 1 00g rice, 1/4 green peppers, 1/4 red peppers, 2 mushrooms, 5 shrimps,1tbsp olive oil, 60g cheese, salt and pepper.
Dice green pepper and red pepper, and cut mushrooms into strips for later use. Mix rice with olive oil, then add salt and pepper and stir well.
Add diced green pepper and diced red pepper into the rice and stir well. Put shrimp and mushrooms on top of the rice, and then put a layer of cheese slices. To prevent the cheese from being cooked, be sure to cover it with tin foil before baking.
The oven uses baking mode. Preheat oven 17 1℃ for 5 minutes. Put the baking tray on the lower floor and bake for 15 minutes.