Household small oven cookbook daquan
1. Roast whole chicken
Ingredients: whole chicken, 50ml cooking wine, 2 tablespoons salt, 1 teaspoon pepper powder, 1 teaspoon black pepper powder, 1/4 lemons, 30ml soy sauce, 3 star anise, 5g cumin, rosemary powder, dried pepper, ginger juice, minced garlic and honey.
Chop off the chicken feet, gut, wash and drain, and wipe the chicken inside and outside with salt. Mix 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, apply them on the chicken, turn the chicken over after marinating for 1~2 hours, and then marinate for 1~2 hours. The pickling time can be longer, and if time permits, it can be marinated in the refrigerator for one night. 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 belly 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 it rotates. Brush with marinade and wrap the tip of the wing and leg with tin foil paper.
/kloc-bake at 0/75℃ for 20 minutes, then take it out, brush it with barbecue sauce, and put it in the oven. Bake at 150℃ for 40 minutes, poke it with a bamboo stick, and it will be fine if there is no blood and only oil and water. Finally, brush honey on the chicken and bake for 5 minutes.
2. Beijing roast duck
Ingredients: 2.5 kg of frozen duck, half a potato, half a carrot, half an onion, half an apple, several mushrooms and a teaspoon of baking powder.
Defrost the ducks, remove the hair and clean them up. The duck chopped off the neck above. 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. Into the duck, very hot. Put all the spices in a large bowl and add water to make a sauce. Soak the duck in the sauce overnight.
Preheat the oven to 200 degrees, put the grill in the rotary knob of the oven, and put a baking tray on the lower floor for duck oil. Start roasting, the time depends on the size of the duck, and it is suggested that 1.5 hours -2 hours. Brush 1-2 times with honey and soy sauce to increase the color.
3. Baked sweet potato
Ingredients: several fresh sweet potatoes with even heads, and appropriate amount of plastic wrap.
Wash the sweet potato, drain the water, put it in a microwave oven, cover it with plastic wrap, turn it over and heat it for 6 minutes, bake it until it is 70% or 80% ripe, and take it out. Take it out and bake it in the oven at 250℃ 15 minutes, and take it out when it is cooked.
4. Cheese seafood _ rice
Ingredients: 100g rice, 1/4 green peppers, 1/4 red peppers, 2 mushrooms, 5 shrimps, 1 tbsp olive oil, 60g cheese, salt and pepper.
Dice the green pepper and red pepper, and cut the mushrooms into strips for later use. Mix rice with olive oil, then add salt and pepper and mix well.
Add diced green peppers and diced red peppers into the rice and mix well. Put shrimps and mushrooms on top of the rice and put a layer of cheese slices. In order to prevent cheese from being roasted, be sure to cover it with tin foil before baking.
Bakery mode is used in the oven, 17 1℃ is preheated for 5 minutes, and the baking tray is placed on the lower layer and baked with tin foil paper for 15 minutes.