Raw materials: chrysanthemum, medlar, glutinous rice, rock sugar.

Steps:

1, wash the glutinous rice with clear water, enlarge the bowl, take a bowl of water, cover it and put it in the microwave oven, and heat it for 8 minutes;

2. Crush the chrysanthemums and remove the pedicels with a rolling pin; Soak Lycium barbarum in warm water for 10 minute;

3. After 8 minutes, take out the semi-finished porridge, add a proper amount of medlar, and then microwave for 5 minutes;

4. After 5 minutes, add the crushed chrysanthemum and simmer for 2 minutes.

5. Take out and put in rock sugar.

Method for making delicious nourishing glutinous rice lily porridge

Raw materials: glutinous rice, lily and lotus seeds.

Practice: First, wash all the raw materials one by one, and then order the pot. When the water is half cooked, pour in all the ingredients. The ratio of glutinous rice, lily and lotus seed is about 4: 1: 1. The reason why you want to boil the water until it is half open is to avoid sticking to the pot. You can use this time to soak rice. When the pot is boiling, turn to low heat and cook slowly. When the pot is boiled again, glutinous rice lily porridge with good taste and nourishing supply and marketing is ready.

Beer jelly

Ingredients: Geely powder (available in farmers' market) and apples.

Practice: Add gelatin powder into apple juice and stir. The ratio of gelatin powder to apple juice is 1: 5. After stirring evenly, put the juice mixed with Geely powder in the microwave oven and heat it for 30 seconds. Take out the juice after 30 seconds, then put it in cold water to cool it to normal temperature, and then put it in the refrigerator for one hour to take it out. Delicious and beautiful beer jelly, you may wish to have a try if you are interested.

Coconut shell cucumber

Practice: Choose a thin cucumber, because this cucumber is easy to taste, as well as pepper, salt, sugar and vinegar.

Step 1: Cut the cucumber into layers, and then marinate it with salt for half an hour. You can pick up the peppers while pickling cucumbers.

Step 2: After the cucumber is pickled, take it out and drain it. Then put it in an oil pan and fry the cucumber in medium heat until it changes color. Add onion, ginger and pepper, then stir-fry. After frying, add vinegar. The vinegar should not pass the cucumber, and then add sugar. After the pot is boiled, the juice is collected.

Step 3: After the juice in the pot is dry, you can go out of the pot. Cucumber is a refreshing and delicious side dish, but it must be cooled before eating and stored in the refrigerator.

Bean powder jelly

Raw materials: starch, cold water and edible alum. The ratio of starch to water is always 1: 5.

Practice: first dissolve a cup of starch with a cup of cold water. Remember to stir the water immediately after pouring the starch until it is evenly stirred, otherwise the starch is easy to precipitate.

Then pour four glasses of water into the pot. When the water boils, add a little alum to the water, and a little is enough. After adding alum to the boiling water, immediately pour the freshly stirred water starch into the pot, and the ratio of starch to water is exactly 1: 5. After the starch is put into the pot, it should be constantly stirred with a shovel, otherwise it will easily stick to the pot. When the starch in the pot becomes sticky, you can turn off the heat. Then pour it into the prepared container and cool it. Cool bean jelly, cut into small pieces, and mix in cucumber, chopped green onion, minced garlic and seasoning. Have a taste, and you will find that the bean jelly you made is exactly the same as the bean jelly you bought in the market.

Black bean and pepper pomfret

Ingredients: pomfret, onion, lobster sauce, wine.

Practice: First, wash the pomfret, drain the water, and evenly cut a few knives on both sides of the meat surface to make the fish tasty. Then put the fish in a steamer, pour 1 tbsp of wine on the fish, then pour a few tbsp of lobster sauce evenly according to your own taste, and then steam in the microwave oven for 10 minute. If you don't have a microwave at home, you can also use a steamer or a rice cooker, which also takes 10 minutes. /kloc-after 0/0 minutes, take out the fish and sprinkle some chopped green onion on it. On the one hand, chopped green onion can make meat more delicious, on the other hand, it can decorate fish and arouse people's appetite.

Hot and sour cucumber

Ingredients: salt, pepper, sesame, white vinegar, sesame oil and sugar.

Practice: First cut the cucumber into sections about 10 cm long, then cut the cucumber into small strips, pour the cucumber into a container, add two spoonfuls of salt, mix well and marinate for 20 minutes.

We can use this time to fry Chili oil. Here is a key trick. Fry Chili oil with incense. Pour sesame oil into the pot. When frying Chili oil, the pepper should be cooled and put into the pot. In this way, frying Chili oil can better cook the flavor of Chili. When the oil temperature reaches five layers, pour sesame into the pot, and pour Chili oil into the container after 10 second. If the heating time is too long, peppers and sesame seeds will be burnt.

Cut each small tomato in the middle, put it in a plate and put it in the shape of a flower. After 20 minutes, the cucumber has faded. Seeing the water coming out of the cucumber proves that the next operation can be carried out.

Pour three spoonfuls of white vinegar and two spoonfuls of white sugar into the container and stir well. Marinate the cucumber again 10 minute. Pickling cucumbers with white vinegar can keep them bright green for a long time. When the sugar on the surface of cucumber melts, it proves that cucumber has been pickled. Pour the fried Chili oil into a container and stir well. Hot and sour melon strips are ready!

Roasted chicken fillet

Ingredients: half a catty of chicken leg, 2 pineapples, one or two mushrooms, 1 green pepper, half an onion and 2 garlic. Cooking wine, garlic Chili sauce, soy sauce, sugar, pepper, peanut oil.

Practice: Chop garlic, pour garlic, cooking wine, garlic Chili sauce, soy sauce, sugar, pepper and sesame oil into the container, and soak the chicken leg meat in the prepared seasoning for 20 minutes.

After the plate is heated, pour about a spoonful of cooking oil into the frying pan, then put the kebabs on the plate and heat them for five minutes in barbecue mode.

Step review:

Step 1: Cut the chicken leg into small pieces about two centimeters.

Step 2: soak the chicken leg meat in the prepared seasoning for 20 minutes.

Step 3: Cut the pineapple, green pepper, onion and mushroom into small cubes.

Step 4: Put the chicken on top and the vegetables in the middle. String the raw materials on a bamboo stick.

Step 5: Put the microwave oven tray in the microwave oven for two minutes, and then add a spoonful of oil to the tray.

Step 6: Put the kebabs in the microwave oven and bake them over high fire for five minutes.

Microwave egg custard

Many people can't grasp the heat of steamed egg soup, either it is old or undercooked. It's even harder to master in the microwave oven. Let's continue to see how Grandma Zhu did it.

In fact, the key to the tenderness of steamed egg custard is to pour hot water into the eggs, and the ratio of water to eggs is 2: 1. Then stir evenly in one direction. Then, you can put it in the microwave oven. When you put the container in, you can cover it. The fire is heated for about 2 minutes and 20 seconds. Try to stay away from the microwave oven after heating, because the radiation of the microwave oven is very small.

During the heating, Grandma Zhu is preparing the seasoning for the egg custard. Pour proper amount of vinegar, soy sauce, sesame oil, pepper, salt and monosodium glutamate into the bowl. Stir well. The seasoning is ready and the egg custard is steamed. Be careful not to burn when you take it out. Then, Grandma Zhu cut open the egg custard with a knife. Lele scooped some egg custard with a spoon. Ah-it's really tender.

Cooking silk cake in microwave oven

Ingredients: white flour, corn flour, millet flour, baking powder, baking powder, eggs, sugar, raisins, medlar and black sesame.

Practice: Flour * * * 250g, white flour, corn flour and millet flour each account for 1/3. Put the white flour, corn flour and millet flour into a basin and mix well. Then, add this teaspoon of baking powder. Next, pour a spoonful of baking powder into a small bowl and stir well with warm water. Then, pour it into a basin, pour in a proper amount of warm water, stir constantly and evenly, and then add two eggs. Add sugar. If you like sweet things, put more. According to your own taste. Stir well again. Then, cover and let it ferment.

It's about time. Look at the face It's been distributed. Then, take a special glass bowl for microwave oven, pour some cooking oil into the bowl, and cover the inside of the bowl with oil. Then, pour the cooked noodles into a glass bowl and sprinkle some raisins, medlar and black sesame seeds on the surface of the noodles. Then, you can put it down and steam it in the microwave. Use high fire and microwave for 8 minutes.

Vegetable dipping sauce-sweet sauce in oyster sauce

First, wash some prepared vegetables and cut them separately. Stir-fried sauce below.

The main raw materials are sweet noodle sauce and oyster sauce. First cut a little chopped green onion, light a pot, pour some oil, add chopped green onion and stir-fry until fragrant. Then, pour the prepared sweet noodle sauce into the pot, depending on the number of people eating. Keep stirring.

When the sauce is hot, cook a small amount of cooking wine and continue to stir-fry until the cooking wine volatilizes.

You need to add some water at this time, but don't add too much. Turn off the fire after the sauce is opened again, and add oyster sauce at this time. Oyster sauce can increase the flavor of sauce and make the taste smoother. Then add two teaspoons of sugar. All right, boil it. After the sauce bubbles, it can be served!

Very simple, a bowl of fragrant oyster sauce is ready. Dipping vegetables with this processed sweet noodle sauce is much more delicious than just dipping it in sweet noodle sauce!