Simple microwave recipes: 1. Variety of oatmeal porridge: 1. Put 1 and a half cups of instant oats from [Preservation Elf] into a shaker cup, add 350 ml of fresh milk, and add half a peeled and grated banana [also

It can be other fruits and jams, etc.], cover and shake well.

2 Pour the shaken ingredients into a microwaveable crystal soup bowl and heat over medium heat for 1 and a half minutes.

two.

Mapo Tofu 1. Drain the tofu and cut into pieces; 2. Stir the minced meat, green onions, minced ginger, and minced garlic, add 1 tablespoon of salad oil, put it into a microwave round bowl, open the lid, and heat on high for 1 minute.

; 3. Mix chicken essence into 2OZ soup.

4. Put 3 and 1 spoon of dark soy sauce, wine, sugar, cornstarch and bean paste into 2, add tofu, open the lid, and cook on high heat for 4 minutes; 5. Add water and starch and pour it on the tofu, then put it in the oven

Cook on high heat for 2 minutes.

three.

Mushroom pilaf (can be beef, chicken legs or other): Ingredients: meat cubes (about 2 cm square), diced mushrooms, rice. Method: 1. Put shredded ginger, light soy sauce, a little sugar, and appropriate amount of starch into 100 ml of water.

Stir, then add the cut meat and marinate for 15-20 minutes; 2. Put the rice into the "Magnificent Reunion Microwave Bowl", soak it in a small amount of boiling water for 5 minutes, and heat it in the microwave over medium-high heat for 8 minutes; 3.

Spread the diced shiitake mushrooms on the cooked rice, then spread the marinated mushrooms on the rice, top with salad oil, a little chili oil, and minced coriander, and heat in the microwave over medium-high heat for 2 minutes; 4. Take it out,

Drizzle with sesame oil and serve.

Four.

Mix three colors of ingredients: cucumber, black fungus, and chicken breast. Appropriate tools: F16 multi-purpose box (1500 ml), exquisitely sealed moisture-proof round can, pink-green rectangular crisper, and spray oil pot. Method: 1. Vinegar, light soy sauce

, salt, sesame oil, minced garlic, and a small amount of sugar into a "smart sealed moisture-proof round jar" and shake well; 2. Wash the black fungus and soak it in cold boiling water until it boils, remove, drain, and cut into shreds for later use.

3. Wash the chicken breast and put the whole piece into an F16 multi-purpose box (1500 ml). Heat it in the microwave at medium-high heat for 8 minutes. Take it out and spray an appropriate amount of oil. After cooling, tear the whole chicken breast into small strips; 4

, put cucumber shreds, fungus shreds, and chicken shreds into a "pink-green rectangular crisper", pour in 1 and mix well, then put it in the refrigerator for 5 minutes before eating.

five.

Bean sprouts and white meat Ingredients: 1 piece of chicken breast, half a catty of bean sprouts, 6 cabbage. Seasoning: salt, sesame oil. Method: 1. Cut the chicken breast into shreds and marinate with a little salt and sesame oil.

2. Add a little salad oil to the microwave bowl, spread 1 evenly on the bottom of the bowl, put it in the microwave on high heat for 2 and a half minutes, and take it out.

3. Add bean sprouts and microwave on medium heat for two minutes and serve.

4. Put the cabbage into the Almighty Cooker, blanch it in boiling water for half a minute, take it out, drain, and garnish with a little salt.

Tips: Shredded chicken breast can be marinated before cooking, but remember to marinate with a little starch to add texture when eating.

six.

Tools for vegetable rolls: 0.8 liter each without getting fat, microwave crystal round bowl with steaming grid Ingredients: seaweed peel/asparagus/bean sprouts/carrot/cucumber seasoning: salad dressing Method: 1. Wash the bean sprouts and set aside, carrots and cucumbers

, wash asparagus and cut into long strips.

2. Soak the entire seaweed peel in warm water and set aside.

3. Pour an appropriate amount of water into the microwave crystal round bowl and the steaming grid (don’t put the steaming grid in first), put it in the microwave and heat it until the water boils.

4. After taking it out, put the bean sprouts, carrots, asparagus, and cucumbers into the steamer grid and put them into boiling water, then put them in the microwave and heat them over medium-high heat for half a minute.

5. After taking it out, drain the water, roll all the ingredients into the seaweed skin, and add salad dressing.

6. You can make a few at a time and put them in a fat-free box and place them in the refrigerator. Please do not put salad dressing on the vegetable rolls when they are stored. Add them when you need to eat them.

Features: Carrots contain a large amount of dietary fiber, which has the effect of beautifying and slimming. Vegetable rolls make you feel full after eating, making them the best choice for weight loss.

seven.

Sunshine Sandwich Tools: One 0.8 liter box for Eat Not Fat, one 0.6 liter box for Feast Ingredients: appropriate amount of whole wheat square buns, tomatoes, cucumbers, eggs Seasoning: edible oil, salt Method: 1. Wash and cut the tomatoes and cucumbers

Into flakes.

2. Pour an appropriate amount of oil into the banquet box and heat it in the microwave until the oil bursts. Take it out and break in the eggs. Sprinkle a little salt and put it in the microwave for 2 minutes on medium heat.

3. Put sliced ??tomatoes, cucumbers and poached eggs into the bread and serve.