Ingredients: two pieces of dried white bean curd, half carrots and bamboo shoots, a little red pepper and coriander powder.

Method: Slice dried bean curd, bamboo shoots and carrots, wash agaric, cut into thin strips, and remove seeds from red pepper and shred. Put the above materials into a container, add 5 cups of fresh soup, add 1 teaspoon of salt and sugar, 3 teaspoons of soy sauce and vinegar, and boil with strong microwave for 10 minute. Take 3 tablespoons of starch, mix well with half a cup of cold boiled water, pour it into the soup to thicken, then pour in 1 tablespoon of sesame oil, 1 teaspoon of pepper and sprinkle with coriander powder.

Xizhi fried chicken

Ingredients: 250g of chicken breast or chicken wings; 200 grams of fresh shrimp; 25g shredded mushrooms and 25g shredded ham; A little parsley; Cellophane 15 sheets (10 *10cm); A little sesame oil.

Exercise:

1, sliced chicken or small pieces, marinated with soy sauce, cooking wine, sugar and pepper for 30 minutes; Marinate shrimps with soy sauce, cooking wine and raw powder for 20 minutes;

2. Wipe a little sesame oil on the cellophane, wrap coriander, mushrooms, ham, shrimps and chicken pieces in turn, and seal them with raw powder and water;

3. Arrange the wrapped paper-wrapped chickens in order and put them on the plate (don't stack them), heat them on high fire for 4 minutes (the time of microwave ovens with different brands and different powers will be a little different), and then use shrimps to change color.

Orange juice sparerib

Ingredients: 500g sparerib, a little pine meat powder, 4 tbsp salad oil, and half a piece of dried tangerine peel.

Marinade: salt, 2 tablespoons corn starch, 2 tablespoons cooking wine, custard powder, a little ginger juice, egg yolk 1.

Seasoning: half a cup of orange juice (around 40 yuan), a little salt, 1 tbsp soy sauce, 2 tbsps sugar, 2 tbsps wine, a little gouache and 2 tbsps water.

Practice: 1, chop the ribs into 3cm pieces, marinate them with pine meat powder10min, add marinade, grab them evenly and marinate for 20min.

2. Put the ribs in a dish, pour in salad oil, cover with plastic wrap, puncture and exhaust, microwave for 4 minutes, then take them out, turn them over, pour in seasoning and heat for 4 minutes.

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.

Apple chicken

Ingredients: half a chicken, a little onion, a little apple, an octagonal, a ginger and a little lemon.

Peel and slice the apple.

Put it on a plate, add about 2 tablespoons of white sugar, mix apple slices with sugar and lemon juice evenly, and spread it on the plate. Put the onion, break the star anise and put it on. Put a little ginger in it. Rub salt on both sides of the chicken, and be careful to rub it evenly. Marinate for about half an hour. 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. It is best to let the chicken cover all the apple slices and other materials under it, and put on the lid. Or wrap it in plastic wrap (bag) and cut a few holes in the bag. The microwave can sting for 8 minutes. Take out the chicken and cut it into pieces.

Pour the juice into a small bowl. Set the plate as you like, pour the juice directly on the noodles and you can eat it.

Tricolor glutinous rice paste

Materials: water 250cc, glutinous rice flour 150g, sugar 120g, salad oil 70g,

Bean paste stuffing, shredded coconut, bean powder, white sesame (cooked).

Exercise:

1. First, put water and glutinous rice flour in a container and mix them evenly.

2. Then add sugar and stir. Finally, add salad oil and stir well.

3. Put it in the microwave oven and heat it for about 7-8 minutes. Take it out, stir it evenly with an egg beater, and then put it in plastic wrap to cool.

4. After cooling, divide it into about 12 equal parts, wrap it with stuffing, roll it with various decorative coconut powder, bean powder or sesame seeds, and serve.

Boiled pork slices with garlic

Ingredients: 250g of pigskin hind leg meat.

2 seasoned shallots, 3 slices of ginger, 1 tablespoons garlic paste and salad oil, 1 tablespoons sugar and rice vinegar, 2 tablespoons soy sauce and a little pepper oil.

operate

① Wash the meat and add the onion and ginger.

② Put 1 tablespoon salad oil into the vessel, put the meat and onion ginger into the vessel, take it out after 4 minutes of fire, and cut it into thin slices.

(3) Sprinkle with garlic paste, sugar, rice vinegar, soy sauce and Chili oil.

Yunbairou

Ingredients: 400 grams of bacon, half a cucumber.

A little salt and pepper as seasoning, half a cup of Shaoxing wine, 5 slices of ginger and 1 root onion (cut into 5cm long sections); (1) 1 tbsp red oil, 2 tbsp white sugar and rice vinegar, 1 tbsp soy sauce and mashed garlic.

operate

(1) Soak the marinated pork in boiling water for a while, pick it up and dry it, sprinkle salt and pepper evenly, put it in a deep vessel, and add onion, ginger and Shaoxing wine.

(2) Cover with high fire for 5 minutes, then turn over and cover with medium fire for 9 minutes.

③ Slice the cooked meat and put it around the dish.

④ Slice the cucumber, soak it in ice water for a while, pick it up and drain it, and put it in the center of the dish.

⑤ Pour the evenly mixed seasoning (A) onto the sliced meat.

⑥ You can decorate with cherries at will.

Spiced dried bean curd

Ingredients: 200g pork leg, 2 pieces of spiced dried bean curd, 1 green pepper, 2 red peppers.

Seasoning (a) 1 tablespoon Shaoxing wine, half tablespoon 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; Salad oil 1.5

spoon

operate

① Spread seasoning (a) on the whole piece of 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 bean curd into oblique slices, and cut green pepper into small pieces.

(2) Put salad oil and seasoning (c) into a vessel and fire for 2 minutes, then add other materials and seasoning (b), mix well and fire for 4 minutes.

Braised pork

Ingredients: 900g clean pork sandwich.

Seasoning (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 Wash the sandwich meat and cut it into 3cm square pieces.

(2) Put the seasoning (a) into a vessel, add the sandwich meat and seasoning (b) after 3 minutes of fire, and cover with fire for 20 minutes.

Stewed pork with brown sauce

Pork tenderloin 400g, lettuce.

Seasoning (a) a little salt and pepper; (b) Half a tablespoon of sugar, half a cup of soy sauce, 2 tablespoons of wine, a little onion (mud), ginger (root), carrot (mud) and onion.

operate

① Pierce the meat through five or six holes with a fork, sprinkle with seasoning (A), and then tie it tightly with cotton rope.

③ Soak the meat in the evenly stirred seasoning (A) for a long time and turn it up and down with chopsticks.

③ Put the meat into a bamboo cage or net special for microwave oven, without covering the microwave film, and turn it 1 min.

(4) Take it out and turn it up and down, apply the marinade with a brush, then turn it for 6 minutes, and wipe it several times in the middle.

⑤ Take out the slices and decorate the vegetables.

Paolai pork

Ingredients: 200 grams of pork slices, tofu 1 piece, 200 pieces of pickles.

Seasoning (a) soy sauce 1 tablespoon, Shaoxing wine 3 tablespoons, sesame oil 1 tablespoon, and a little chopped green onion.

operate

(1) Drain the tofu and turn it over for 2 minutes without microwave film.

(2) cut into pieces of appropriate size.

③ Cut the pork into appropriate sizes, put it in a container, add seasoning (a), cover it with a microwave film or lid, and turn it over for 2 minutes.

(4) Add tofu and paulownia into (3), stir evenly, cover with microwave film or cover, and rotate for 3 minutes.

⑤ Take out and stir again. Similarly, after 2 minutes, sprinkle chopped green onion on the plate.

Sliced sesame meat

Materials: Pork tenderloin (sliced flat) 400g (8 slices) and 8 fresh asparagus.

Seasoning (1) Sesame 100g, brown sugar 1.5 teaspoon, a little Shaoxing wine, 6 tablespoons light soy sauce, 2 tablespoons light refined oil and a little pepper.

operate

① Stir-fry sesame seeds before grinding.

(2) Stir the seasoning (a) evenly, add the sliced meat and marinate for about 30 minutes.

③ Cut asparagus into sections, cover it with microwave film or cover, and turn it over for 2 minutes; Take it out while it is hot, sprinkle with pepper and 2 tablespoons light oil.

(4) Put two pieces of meat into a vessel, side by side without overlapping, cover with microwave film or cover, and rotate for 1 min for 30 seconds.

The remaining 6 tablets were treated in the same way.

⑤ Put the meat slices into a plate and decorate with asparagus.

Sliced plum blossom meat

Materials raw materials clean pork belly 400 grams.

1 tbsp seasoned oyster sauce, 2 tbsp water, some coriander and 2 tbsp cooked lard.

operate

① Slice pork belly, add 1 tablespoon oyster sauce and 2 tablespoons water and marinate for 30 minutes.

② Put 2 tablespoons of cooked lard into a vessel, add the marinated pork belly, turn over after 3 minutes of fire, and heat for 3 minutes. Take out the plate and add some coriander.

Sliced pork with ginger sauce

Ingredients: 500g sliced pork and 8 slices of lettuce.

Seasoning (1) Shaojiu 1.5 tbsp, soy sauce 1.5 tbsp, sesame oil and ginger paste 1 tbsp each; (b) Soy sauce 1.5 tablespoons, Shaoxing wine 1 tablespoon and ginger paste half a tablespoon.

operate

① Apply seasoning (a) to pork and leave it for 5- 10 minute.

② Remove the marinade, take 65,438+0/3 meat, and spread it in a vessel without overlapping.

③ Open the microwave film and turn it over for 3 minutes.

(4) Divide the remaining meat into two times for 3 minutes each time.

⑤ Take out the barbecue and put it in another container to decorate the vegetables.

Dongpo braised pork

Materials Raw pork belly (boneless and peeled) 450g.

50g of onion, 25g of ginger, 50g of Shaoxing wine, 80g of soy sauce and 40g of sugar.

operate

(1) Scrape off the dirt and excess hair on the skin, blanch it in a boiling water pot, wash it with cold water, and cut it into pieces with a square of 1.5 cm.

(2) Put 25g of ginger (minced) and 40g of shallots in the vessel, then add chopped meat, add all seasonings, add the remaining 10g of shallots, seal the microwave film, turn to high fire for 4 minutes, and then turn to low fire for 25 minutes.

Minutes later, when the meat is crisp and waxy, collect the juice with high fire until it becomes sticky.

Fried octopus with Chili peppers

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.

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 the scales and cook.

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.

Butterfly shrimp

Material: 12 shrimp; Shredded mushrooms? 0? 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? 0? 4 teaspoons; 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 oil into the container, mix the auricularia auricula evenly at high power of 1.5 minutes, add salt, monosodium glutamate, sesame oil and broth, mix the corn flour at high power for 2.5 minutes, then add shredded cucumber and mix well, and pour it on the shrimp. (End)

Zhacai duck blood soup

20g mustard tuber, 5g cooked duck intestines and 2g duck blood clots.

2 grams of monosodium glutamate, proper amount of refined salt, 2 tablespoons of spicy oil, 1 teaspoon of minced chives.

Special soup is spicy, salty and delicious, which is a good accompaniment to breakfast in winter.

Species soup

The production process is 1. Dice mustard tuber, cut duck blood into squares with a square of 1 cm, and cut duck intestines into small pieces with a length of 1 cm.

2. Pour 500 ml warm water into the soup basin, add mustard tuber, duck blood, duck intestines and salt, and heat with strong wave fire for 4 minutes until the soup boils.

Take out and pour in spicy oil, sprinkle with chopped chives and monosodium glutamate.

Laver bean curd soup

Composition:

25 grams of shrimp; 1 tbsp oil; Chicken soup 1 can; Add 3 cups of water; Flour 1 tablespoon; Half a piece of soft tofu is about180g; 4 pieces of laver (9× 20 cm); 2 eggs are scattered; Onion 1 tree diced.

Seasoning:

Salt 1/2 teaspoon (or appropriate amount) pepper and a little sesame oil 1 teaspoon.

Prepare:

Cut tofu into thin strips, about 1/2× 1/2× 4 cm. Soak the dried shrimps in 1/4 cup of water until they are soft. Put it in water and mix it with corn flour evenly. Cut laver into small cubes.

Exercise:

1, put the dried shrimps and oil into a 3-liter deep pot, heat for 2 minutes, and gently cover the dried shrimps with a paper plate to prevent them from bursting in the furnace.

2. Add chicken soup and water, cover it, and heat it for 10 minute until the soup boils and the shrimp is cooked. Add tofu, cover and heat for 3 minutes.

3. Mix the raw flour and water, hang them in the hot soup, stir until the soup is thick, take out the laver slices, add salt and pepper, and season.

4. Stir the egg mixture into a ring, stir evenly for a while, heat for 30 seconds, pour in sesame oil and add chopped green onion.

Microwave oven cake bread

Ingredients: Flour 100g dry yeast powder 5g sugar 30g butter 45g milk 1 tablespoon cream essence a few drops.

1: First, mix the eggs with sugar and beat them into hard foam with an egg beater, which feels heavy.

2. Put flour, baking powder, butter (melted by microwave heating in advance), milk and cream essence into the egg mixture and stir well.

3: Pour the stirred batter into the surface of the container (please butter it in advance to avoid touching the bottom).

Smooth it, then cover it gently with plastic wrap, put it in the microwave oven and prick it with a bamboo stick from time to time.

Until the bamboo stick is no longer stained with liquid, it means that it has been baked successfully.

4. Take out the baked cake and decorate it with whipped cream and fruit as you like.

Make a cake in the microwave oven

Materials prepared:

Flour 80g baking powder 5g eggs 4 milk 60ml sugar 80g oil a little.

First, the yolk is separated from the protein. Mix flour and baking powder evenly.

Then, mix egg yolk, milk, 40 grams of sugar and a little oil and stir well.

After mixing flour and baking powder, you can stir it a little with an egg beater to eliminate flour particles. Then pour into the egg yolk mixture and stir well.

Then I started to beat the egg whites. Play for a while first, and I see some bubbles. Add 40 grams of sugar, or add sugar twice, and keep beating. ...

Until the protein foam is triggered, it will be fine.

Look at the result of egg yolk mixture and egg white.

Then, add the egg white into the egg yolk mixture for 2 to 3 times, stir it evenly once, and then add it.

After mixing completely and evenly, prepare a microwave oven container with oil around it.

Pour the fully mixed slurry into a container. ...

Remember, when filling the slurry, you must not fill it too full, but leave a certain height for it to expand.

Shake the container filled with powder slurry on the table a few times to drive away the big bubbles. Then you can go into the microwave oven!

If you want to heat evenly, first put a pair of bamboo or wooden chopsticks under it, and then put the container on the chopsticks.

Turn the microwave oven to medium and high-grade firepower for about 5 minutes.

Open in five minutes. If it is not ripe enough, heat it again 1 min.

Take it out after eating and buckle it upside down on the plate.

Torta de Natta

Materials:

4 eggs, 3/4 cups of fine sugar, 4 tablespoons of cream, (1). {low-gluten flour 1 cup, 3/4 tbsp of baking powder (drip, BP), 2 tbsp of salt 1 tablet, vanilla1tablet, and milk (drip, evapo).

Exercise:

1. Separate the egg whites from the yolk. After the egg white bubbles slightly, add sugar in three times until it is white and creamy, then add egg yolk and stir well.

2. Put the cream in a small bowl and leave it for 30 seconds to soften it.

3. Sieve (1) ingredients, add them to the egg paste alternately with milk, stir gently and evenly, then add the cream, pour it into the mold, cover it with plastic film, bake it with slow fire for 3 minutes and 30 seconds, like 3 minutes, buckle it on a plate and decorate it with fresh cream.

* If a glass model is used, it needs to be oiled.

Microwave chicken wings and chicken legs

2 tablespoons of Lee Kum Kee barbecued pork sauce, lobster sauce 1 spoon (depending on personal taste), a little cooking wine, cumin powder, original flavor, sugar (1 spoon) and soy sauce (depending on submerged chicken wings), mix, add 10 pairs of fresh chicken wings, cover and put in the refrigerator for 24 hours.

First, put the chicken wings with sauce on the barbecue plate, and microwave 1 min;

2. Spread the diluted honey evenly on both sides of the chicken wings and put it in a box;

Third, switch to the barbecue function 15 minutes (chicken wings need to be turned every 5 minutes);

Fourth, switch to the baking function for 2 minutes.

fried chicken drumsticks

2 drumsticks, half a bag of bread flour, 3 tablespoons of salad oil.

1 teaspoon seasoning liquid, 2 tablespoons soy sauce, half a tablespoon Chili powder, proper amount of refined salt and 1 tablespoon minced garlic.

Special point

Species of birds and eggs

Production process: 1. Wash the chicken legs and poke them with a fork, then marinate them with seasoning for 30 minutes to taste.

2, put the chicken legs into the plate, first with strong wave fire heating for 2 minutes, and then take out and aluminum foil wrapped chicken feet (avoid chicken feet

Parts overheating), and continue to heat for 3 minutes.

3. Remove the aluminum foil paper and smear the whole chicken leg with inkstone powder. Heat the oil with strong wave fire for 2 minutes, then add the chicken legs and fry until golden brown.

Yellow will do.