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, appropriate amount of dried pepper, appropriate amount of ginger juice, appropriate amount of minced garlic and appropriate amount of 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 and dried pepper (according to your own preference) evenly, rub 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.
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. 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.