Nowadays, microwave ovens have become very popular in families. Unfortunately, they are always regarded as a heating tool for reheating leftovers. In fact, microwave ovens are like a versatile "treasure box" in the hands of people who know how to use them:

It is convenient, trouble-free and time-saving, and cooking food in a microwave oven is not only fast, but also can retain the nutrients in the food to the maximum extent.

The following introduction to some microwave foods hopes to help you become a microwave master.

Poached eggs Everyone should have made poached eggs over an open fire. Poached eggs made in a microwave oven are equally delicious, and the preparation is very simple.

Difficulty: ★ Ingredients: Four eggs, a little salad oil.

Method: 1.

Take several small and deep bowls, smear the inner walls with salad oil, and beat an egg in each bowl.

2.

Use a bamboo skewer to poke a few small holes in the egg yolk to prevent it from expanding due to heat.

3．

Place the bowl with beaten eggs into a round shape on the turntable, cover with microwaveable film, and heat over medium-low heat for 2 minutes.

Red date and yam porridge. Making porridge in the microwave is actually very simple and tastes good.

Difficulty: ★ Materials: 15 red dates, 250 grams of yam, 100 grams of rice.

Appropriate amount of sugar.

Method: 1.

Swell the red dates in boiling water, remove the core and cut into cubes, peel and cut the yam into cubes, and marinate both the red dates and yam in sugar for 30 minutes.

2.

Boil the rice into porridge over high heat for 12 minutes, add diced red dates and yam, and then cook over low heat for 10 minutes.

Korean BBQ. I have eaten Korean BBQ in restaurants and always thought it tasted good, but it was expensive. Wouldn’t it be wonderful if I could cook it at home?

(However, the microwave oven at home needs to have a baking function) Difficulty: ★★★ Materials: 300 grams of beef Seasoning: A (1 tablespoon sugar, 2 tablespoons sake, 1/4 pear); B (2 tablespoons Korean soy sauce

spoon, 1 tablespoon chopped green onion, 2 tsp minced garlic, 1 tsp sesame oil, 1 tbsp sesame seeds).

Appropriate amount of vegetables (lettuce, sesame leaves, green peppers, etc.) and half a green onion.

Seasoning sauce: 2 tablespoons of bean paste, half a tablespoon of chili sauce, half a teaspoon of minced garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, 1 teaspoon of sesame oil, and 1 teaspoon of sesame noodles. Stir these together.

Method: 1.

Cut the beef into appropriate sizes, add A, and let it sit for about 1 hour to allow the seasoning to soak in; 2.

Wash the vegetables and drain them.

Thinly slice the garlic.

Cut the green onions into 7 cm long and 3 mm thick, soak in cold water, control the water, add A and put it in a bowl; 3.

Take another portion of beef and add B and mix well (it is easier to soak the seasoning by hand); 4.

Preheat for 7 minutes using "Thin Block Bake", then add the meat skewers, bake for 7 minutes using "Thin Block Bake", take out and reverse, bake for another 7 minutes, and take out.

5.

Place barbecued meat, chopped green onions, garlic slices and seasoning sauce on your favorite vegetable leaves and eat.

Fish-flavored shredded pork Fish-flavored shredded pork is a very common and delicious dish. This time, if you make it in a microwave, the taste may be different.

Difficulty: ★★★ Ingredients: 300 grams of shredded pork tenderloin.

A little red pepper oil, one medium spoon each of onion, ginger, garlic, Pixian bean paste, soy sauce and wet starch, two spoons of salad oil, one small spoon each of white sugar, refined salt, rice vinegar and red pepper oil.

Method: 1.

Mix pork tenderloin shreds with refined salt, Shaoxing wine and wet starch.

2.

Put salad oil in the container and add all the seasonings except red pepper oil. After 5 minutes on high heat, take it out and drizzle with red pepper oil.

Related: Microwave oven user guide ★Cooking food: When using a microwave oven to cook food, due to the short heating time, the water loss in the food is very small, and only 2/3 of the conventional dosage is required.

However, in order to make the color, aroma and taste of the food stronger and prevent the loss of water and evaporation of seasonings, it is best to cover the food with lids, plastic wrap, paper towels, etc., but leave a certain air gap (prick the film with a bamboo skewer,

paper) to prevent food from exploding due to excess moisture during heating.

★Puncture technology: Before cooking, some air holes must be pierced through some filmed, shelled and sealed foods with toothpicks, needles, etc.

Do not heat raw eggs in the shell in a microwave oven.

Because eggs not only have a hard shell, but also several soft membranes inside, they are prone to bursting when heated.

If the food sealed in a plastic bag is heated for a long time, it is best to cut off a small corner as an air outlet.

★Repositioning method: Due to uneven heating of food, soups and some pasty foods need to be stirred.

Blocky foods need to be rearranged during the heating process, such as placing the top ones on the bottom and the edge ones in the middle.

Don't stack food high and heat it at the same time, as this will tend to cause the food to cool down and heat up at the same time.

★The status of salt: Salt has a special effect on microwaves. Use as little salt as possible in cooking, especially meat, because salt will make the meat rougher. If the taste is light, it is best to add it after cooking.