Practice 1, chicken wings (or chicken legs and claws) washed, mixed with soy sauce salt ginger peppercorns, more wine, marinate for an hour, add water did not exceed the wings, microwave oven on medium heat for 20 minutes. You can also not put pepper, instead of sugar old soy sauce, wine will not need to put more, heating 25 to 30 minutes.

Practice two, chicken wings (or chicken legs and claws). To 10-20 minutes, the drowned chicken thighs into the microwave in the first micro 10 minutes (fire 80) removed, turn a side and then brush on some of the material and then microwave heating for 10 minutes, you can. Due to the different sizes of ingredients, microwave oven individual differences, so the time is not necessarily the same, just for reference. But found that the lack of fire, you can re-heat a period of time, microwave this point is flexible.

Microwave salt-baked chicken

Practice one,

Steps:

A, chicken pieces clean, evenly mixed with salt-baked chicken powder. Place in the refrigerator for an hour to marinate to taste.

Second, take a large microwaveable plate, lay the chicken pieces flat on it, covered with a layer of plastic wrap (no need can also be, but it will not be so juicy, moist), turn on high for five minutes can be.

Note: Cling film can of course be heated in the microwave. But it's best not to touch the food directly, so a layer of special paper or a deep dish between the plastic wrap and the food is best.

Spread it out in a dish, and generally speaking, just use commercially available salt-baked chicken powder, and for personal taste I also add garlic, green onion and sesame oil. If there is no salt baked chicken powder, in fact, their own blend of some salt, garlic, a variety of seasoning powder, etc. can also be used in this way, the key to marinate enough flavor. The form is not confined, just a different flavor.

Turn on high for five minutes with a normal microwave oven is enough to cook, but if your microwave oven fire is not strong, or the meat is too big, and according to the number of chicken need to make adjustments to the time.

Ding----- time is up, take it out and look at the heat.

Lift off the plastic wrap, so fragrant ah, to taste a piece, well, very flavorful, successful! To make a special note, to make the microwave version of salt-baked chicken in the choice of chicken, the weight should not be more than one and a half pounds.

2. Place the marinated baby tender chicken in the microwave on high for 8 minutes,

3. After 8 minutes, turn the chicken over and ding it on high for another 5 minutes.

Marinated for a long time, the chicken has been fully flavored, microwave baked skin texture Q, quite delicious.

At the same time with the microwave there is also a benefit is to save time, the preparation is only two minutes, the baking time of 13 minutes, a **** only 15 minutes.

The best part is that this is so easy to do that even if you don't know anything about what's going on in the kitchen, you'll definitely be able to successfully make this salt-baked chicken.

The things you need to pay attention to though are that the chicken should not weigh more than one and a half pounds, and also make sure to choose a safe microwave-safe utensil to serve it in or else the dish will blow up while baking.

Again, when making microwave salt-baked chicken, the chicken will make a zippy sound, but it won't boom all over the microwave with oil, so feel free to make it.

Homemade Roasted Duck Legs

Ingredients: two duck legs.

Ingredients: oil, salt, soy sauce, honey, sugar, dark soy sauce, pepper, black pepper, cooking wine, ginger juice.

Special preparation: a brush.

Practice:

1 Duck legs first soaked in ginger wine water for ten minutes to remove the fishy flavor.

2 All ingredients are used in moderation, mixing adults a bowl of barbecue sauce. But honey do not put too much, with a small bowl to leave some out, standby.

3 washed ginger wine bath duck legs, rinse with running water, and then drain, and then marinate with barbecue sauce for 24 hours, remember to use a toothpick duck legs to tie a few small holes, easy to taste. If the temperature is high, it is recommended to put the refrigerator freezer.

4 24 hours later, put the duck legs on the microwave grill, grill and then put the microwave turntable, turn the heat to the grill gear, first grilled for 15 minutes, and then turn and grill for 10 minutes, take out, brush a layer of barbecue sauce, and then put on the grill, grilled for 8 minutes, turn and grill for 6 minutes; and then take out, brush a layer of honey, sprinkle some black pepper, grilled for 5 minutes, with a toothpick duck legs and then zapped a little bit, no blood out. Then you can fish out.

Isn't it easy? There is no need to worry about the oven, with the microwave can also make delicious roast duck legs Oh!

Barbecue time, it is best to reduce, do not roast too long at a time.

How to steam fish in a microwave oven

The microwave oven is a simple way to make steamed fish, fast, more suitable for the fast-paced life of the crowd. So how to make steamed fish with a microwave oven? The following is the method of making steamed fish with a microwave oven is introduced as follows:

Practice 1:

Raw materials: 1 fish (300-400 grams), 1 green onion, 3 slices of ginger. Seasoning: 75g of cooking wine, 50g of soy sauce, 15g of white pepper, 15g of salt, 15g of sugar, 50g of oil, a little coriander.

Operation: scrape off the fish scales, remove the viscera, wash, dry its water, with a knife on both sides of the fish body were 3 degrees cut. Take half a green onion, everything into two, knocked beat it, the remaining half cut grain. Place the two sections of green onion on a heatproof container and put ginger on top. Place the fish on top. Add the seasoning to the fish, add 2 tablespoons of water, cover with a heat-resistant lid (or plastic wrap), transfer the fish to a tea tray, then add 1 tablespoon of oil to the fish's steaming liquid and pour the liquid evenly over the fish. Finally, sprinkle with diced green onion and cilantro.

Practice two:

Wash the fish, front and back are cut flower knife, and then with salt and pepper evenly sprinkled on the fish body and flower knife in the stomach can also be smeared some of the fear of fishy on the smear a little bit more, so that the put about 15 minutes on it, put in the microwave oven special steaming fish in the plate (you can also use the general long ceramic plate, with the insurance film will be all the fish and the plate wrapped up is also OK! ).

In the plate put some wine, green onions, ginger, fish belly to put a few sections, and then add a little bit of water in the plate, wine and water to add up to eat the kind of small bowl half a bowl or half a bowl can be put in the microwave oven with medium-high heat, hit 6 minutes or so, if the fish is relatively large, 6 minutes later you have not smelled the fish flavor, add another 1-2 minutes. Smell a very strong fish flavor is good.

Microwave oven to do grilled fish

Practice one, spicy grilled fish

Raw materials: Wuchang fish, chili, pepper, garlic, green onion, ginger, cooking wine, soy sauce, soy sauce

Practice: fish cleaned, bok choy on the bottom, put the fish on it.

Frying sauce: fry pepper, chili, onion, ginger, garlic in oil, then pour in soy sauce and old soy sauce, boil, turn off the fire, pour some cooking wine or Huadiao.

Then pour it on top of the laid out fish.

And then sprinkle some green onion, ginger and pepper on the fish.

Put it in the microwave.

Microwave on high for ten minutes!

After ten minutes take it out and flip it over so the juices are well flavored and put it back in for another 5 minutes on high.

1. Ingredients: 400 grams of fresh fish, 40 grams of starch, 10 grams of refined salt, 1 gram of monosodium glutamate (MSG), grams of pepper, 3 grams of peppercorns, 2 grams of paprika, 10 grams of ginger rice, 10 grams of finely chopped green onions, 1 egg.

Practice: (1) will be fresh fish scales, gills, disemboweled to remove viscera, wash, sop up the water, thorns, whacked into the mud, plus starch repeatedly, and add the above seasoning mix, put into the oven and bake until both sides of the golden brown. (2) Steam it in a cage when eating. Cut into shredded, diced, sliced and cubed!!!!

Practice two,

Materials: crucian carp, pickled chili peppers, leeks, salt, monosodium glutamate (MSG), dry chili pepper, cumin, cooking oil, green onions

Practice: pickled chili peppers and leeks chopped, stuffed with crucian carp, crucian carp on both sides of the salt, MSG, dry chili pepper, cumin, cooking oil (cumin and cooking oil should be less, it is best not to have the oil flow too much on the plate prevail)

Put into the microwave oven, turn the heat to between large and medium, bake for 2 minutes

Take out and then sprinkle a layer of cumin, put into the microwave road to bake for 1 minute, and then sprinkle with chopped green onion can eat~~

PS: the less oil the more crispy, the more the more soft, depending on their own taste to deploy it

Practice three,

Practice: the French fish is cleaned, and then from the back of the fish cut open the fish 2 side with a knife a few times, and then smeared with a small amount of salt and pepper, flat, fish body under the pad onions, then enoki mushrooms, and then some fatty meat pieces, oven 200 ° preheated, baked fish put it in, baked for 15 minutes

Skin looks brown and charred crispy until the skin, and then sprinkle five-spice powder, disconnect the oven, put the fish in and continue. During this time make the soup. Put a spice leaf, 2 meat kohlrabi, half a grasshopper, some seasonings, peppercorns, mace, garlic and ginger in a pot Pour the water over the fish and cook for 10 minutes, remove from the pot and put in the salt, a bit of monosodium glutamate and chicken essence. Pour this broth directly onto the fish, then sprinkle the five-spice powder once, then sprinkle the raw peppercorns on the fish, then pour oil into the frying pan, preheat the pan until it smokes, then put a lot of chili peppers into the pan, stir-fry quickly, turn off the heat, splash the hot oil and chili peppers onto the fish, then sprinkle the five-spice powder once again, and then it's done.

Garlic Mud White Pork

Ingredients 250g of raw, clean, skin-on pork hind leg

Seasoning 2 scallions, 3 slices of ginger, 1 tbsp each of garlic mud and salad oil, 1 tsp each of sugar and rice vinegar, 2 tbsp soy sauce, and a pinch of chili oil

Operation

1) Wash the meat and add the scallions and ginger.

②Place 1 tbsp salad oil in a bowl, place the meat with green onion and ginger in the bowl, and cook on high heat for 4 minutes, then remove from the bowl and cut into thin slices and place on a plate.

3) Top with garlic paste, sugar, rice vinegar, soy sauce and chili oil.

Microwave Steam Egg Soup

Method 1:

Beat the egg into a 15 cm size of the bottom bowl for the microwave oven, add the appropriate amount of salt, pepper, shrimp diced (that is, shrimp chopped up with), use chopsticks to beat until slightly foaming, into the water (if it is an egg, into the water, the egg and the water together with the depth of about 2 cm), and then add Stir in the seaweed foam, put it in the microwave oven, turn the heat to medium-high (I used a mechanical type), the time is 4 minutes. The steamed eggs are very tender and flavorful. If you like chili, add a little cayenne pepper to make it even better.

Method 2:

Step 1: Beat the eggs well, add an equal amount of water or chicken broth, mix well, then add the right amount of salt to taste, and then put the egg sauce into a large bowl and wrap the large bowl with plastic wrap. This step is very important, the plastic wrap must be sealed tightly, otherwise the air to run into the egg juice, steamed eggs will not look good and delicious.

Step 2: Place the bowl in the microwave on Defrost. The reason for using low heat is so that the eggs will slowly solidify from the heat. If you use high heat, the egg will "burst" in a second. Generally, it takes about 15 minutes for 2 eggs, but different microwave ovens have to be adjusted appropriately.

If you want to make the steamed eggs more colorful, you can take out the eggs when they are almost ready and add shrimp and rice, mushrooms, and scallions, then seal the bowl and steam them until they are done. This way, when you serve it, it will be a bowl of steamed eggs with plenty of ingredients that looks good and tastes good, instead of a bowl of steamed eggs with good ingredients that sinks to the bottom of the bowl!

Method three:

1 with warm water and milk and eggs and mix well with the lid, an egg on high for 1 minute, two eggs on high for about 2 minutes, and then smothered in the microwave oven for a while (you can do something else first), very tender.

2 first step: beat the eggs well, add equal amounts of water or chicken broth, mix well and then add the right amount of salt to taste, and then put the eggs into a large bowl with plastic wrap to wrap the large bowl. This step is very important, the plastic wrap must be sealed tightly, otherwise the air to run into the egg juice, steamed eggs will not look good and delicious.

3 I used a flat ceramic plate with a lid, the effect is not bad, I also used the bowl steamed egg custard, always fail, personal analysis may be using the bowl steamed uneven heat. It is best to steam with cool water, so that the steamed eggs have no holes, very tender.

4 an egg, beat in a small bowl, with warm water to beat the egg, with cold water can also be, beat well, must be beaten well, must be beaten well ah. You can add some oil, or chopped scallions or something. Microwave, high, 1 1/2 minutes. The surface is very smooth, just cooked, really tender and delicious.

5A relative of mine can always make the surface as smooth as a mirror, just like tender tofu, she said that the main point is to put water into the egg when the water is hot. Aunt said the main thing is to put oil, put a little oil on the glossy, to remove the foam, otherwise the whole thing will have bubbles. Steamed eggs to use cool boiled water, but not completely cooled, not hot on the line, but not too hot ah, otherwise the eggs will be scalded.

6 I tried microwave steaming eggs myself, an egg, put some salt, monosodium glutamate (MSG), beat well, and then into the warm water (about 450) stirred through. Put the water about to a small bucket bowl from the edge of a centimeter, the use of plastic cling film sealed up, and then steamed with 60% medium heat for 2 minutes, the egg surface smooth as a mirror, but around a circle some bubbles, is steamed after flying. Eat like tender tofu, very tasty, and to the bottom of the bowl are just as tender.

7 If the warm water is too cold, time to extend a little, if the warm water is too hot, time to shorten a little. Be sure to smother for a breath after the time is up to let the eggs solidify all the way through. I put some shrimp in the steamed egg custard today, and it tasted so good.

8Today's test with 80 degrees of boiling water can also be steamed egg custard, because the temperature of the egg is low, the temperature of the bowl is also low, the water is poured into a companion to stir, the temperature will be low down. However, the egg is a bit solidified point, rest assured that the steamed egg custard is very good.

Method 4:

Take a container that you are ready to hold the egg custard, pour a small amount of oil in the bottom of the bowl, and then gently shake the container on all four walls full of oil, so that the egg custard out of the top of the floating oil, good-looking and tasty, and will not make you eat a finished custard bowl sticky not easy to clean.

Then the eggs in this container broken, and then add about 80 degrees of water, this is very critical, add cold water will steam the eggs old, add boiling water will be washed into the eggs, water and egg liquid ratio of almost 1:1.5, if you can not get it right, find a small bowl usually used at home to eat the amount of a small bowl, an egg home, a half bowl of water is good. Continue to stir in one direction, you can add salt, remember to add water before adding salt, otherwise, salt is not easy to stir evenly, if you like you can also add some shrimp, scallions. Be sure to stir it until there are fine bubbles.

Then you can put it in the microwave, be sure to add a lid or plastic wrap, this is also very important.

Heating on high, my home microwave oven is 900 watts, basically an egg for a minute, and that is, do not bite the heat so long, it is best to stop 1, 2 times, lift the lid to let off steam, so that it is not easy to have a honeycomb, and the old people learned, it works.

This way just a few minutes you can eat tender, look at all drooling egg soup. It's easy, time-saving, and delicious, so give it a try.

If you want to change the different tastes, you can also do something like noodles, pick your favorite vegetables and meat made of marinade, poured in the egg custard, but also a lot of flavor Oh!