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The oven used now has six tubes, hot air, low temperature fermentation and a fork. The color of local gold is also very chic! Because there are more dishes, it is divided into three parts: simple, complex and dessert.
(Note: The oven needs to be preheated before the ingredients are put in. If there is no oven thermometer, basically preheat 10- 15 minutes).
Simple article
As the name implies, "simple" means washing and dicing the ingredients, simply seasoning and pickling them, and then directly throwing them in for baking. Representative dishes include roast chicken wings, roasted pork belly, roasted potato horns and so on.
Roasted mushrooms
A very simple but magical food. Wash the mushrooms, remove the roots, sprinkle some salt on the concave surface of the mushrooms, and put them in the oven 180 degrees 15 minutes. Simple! Forgive me for not buying fresh mushrooms ...
Slowly, a nest of juice will gather in the middle of the mushroom, which is the juice of the mushroom itself! Is the rarest! bite ...
That's right ... this is the legendary feeling of first love. ...
Baked clam
Giant clams, after spitting sand, are washed clean, and put in the oven for 200 degrees 15 minutes to lay flat.
Slowly open them one by one in the oven (how cruel! )
Seafood is a little salty, so you don't need to add vegetables to eat it lightly. Really original!
▌ Roasted chicken leg skewers
Boneless chicken leg, cut into small pieces, mix well with barbecued pork sauce, and marinate in the refrigerator overnight (seafood sauce, barbecue sauce and Orean seasoning powder are all ok, otherwise marinate with soy sauce+sugar+oyster sauce+garlic+black pepper, etc. And all roast chicken barbecues can be treated like this).
And string them alternately with green peppers (or colored peppers and mushrooms) and put them in the oven for 200 degrees 15 minutes. Brush honey once or twice on the way.
Roasted shrimp
Grilled shrimp is my favorite. Wash the sea shrimp, remove the shrimp line, pound a few cloves of garlic paste, pour in hot oil and stir-fry until fragrant, add a little salt, mix with the shrimp and marinate for 15 minutes, then put it on tin foil and put it in the oven for 200 degrees 15 minutes. What a wonderful Jaxy!
I didn't take a close-up We used a photo of eating before.
If it's prawn or prawn, open the back, cut it into prawn belly, embed cheese, spread mashed potatoes on the bottom, sprinkle some salt on the surface, and put it in an oven at 200 degrees for 20 minutes. Sprinkle black pepper on the oven.
Bake directly with glassware, without taking up pots or pans. In short, everything becomes very easy. ...
Complex articles
Representative dishes: homemade floss, pizza, grilled fish, roast pork shop, etc.
Strange to say, my bread machine has fermentation, yogurt, rice wine and a self-programming program, but there is no jam program. Simply put, this function is to bake while stirring, so I have to use toaster+oven to do it. ...
Pure lean meat, remove the film and cut into pieces, pay attention to the number of lines of the meat, and cut perpendicular to the lines.
Add cooking wine, ginger slices and blanch in cold water. Meat must be cooked in cold water, otherwise the blood inside will not come out.
While blanching, prepare marinade, water+soy sauce+soy sauce+star anise+cinnamon+pepper+fragrant leaves+sugar. Throw the blanched meat into the pressure cooker and cook for 45 minutes until the meat is crisp and rotten. I cook with five flavors, so I put these things. If you like curry flavor, put curry, but you don't need to put too much powdery seasoning, such as sugar, when cooking. You can put it when baking, which is easier to taste.
After cooking, you can break up the meat slightly, soak it in soup and put it in the refrigerator for the night, which is more delicious.
Drain the soup, add sugar, oil, sesame seeds and a little spiced powder, put it in a bread bucket, open the noodle stand and stir until the meat fiber becomes fine. This process is not too long, about 20 minutes. If your toaster has a floss or jam program, you can start the jam program and play it. ...
If there is no bread machine, you can put the meat in a fresh-keeping bag and roll it back and forth with a rolling pin.
After stirring almost, put it flat on the baking tray, put it in the oven, and turn on the hot air at the low temperature of 100- 120 degrees (an oven with hot air function must be available) for drying.
Turn it every ten minutes.
Until it is dry, spread it flat and cool thoroughly, and then put it in a fresh-keeping box. I used 2 Jin of lean meat and finished 470 grams.
Meat floss can not only be eaten with porridge, but also be used as a supporting role in bread.
Make a basic bread dough, after the basic fermentation is exhausted, roll it into a square cake shape, coat a layer of egg liquid on the surface after the second fermentation, sprinkle chopped green onion and sesame seeds, 150 degrees for 20 minutes. Pay attention to the low temperature when baking, and the surface can be baked to a light color, otherwise the surface is too hard and easily broken when rolled up.
When the bread cake is cooled, turn it over, spread a layer of salad dressing, sprinkle it with floss and roll it up! Enjoy it!
My favorite pizza is the Atlantic salmon pizza from Pizza Hut many years ago. Making it yourself is very simple, so I won't go into details about the specific method of pizza. Almost like bread, it is rolled into pancakes. Let me just talk about the ingredients of this pizza. Salmon+(crab sticks, shrimp, squid sticks and other seafood. )+green pepper+mushroom+mozzarella cheese. Salmon doesn't go with ketchup, so this pizza doesn't use conventional ketchup, but makes a sauce that is very suitable for salmon (mustard sauce or mustard sauce+salad sauce, the ratio is about 1: 10). After the whole pizza is baked, spread the salmon on it, return to the furnace 1 minute, and squeeze it with special sauce.
Try it, you will fall in love with me ... (formula), I'm telling the truth. ...
Dessert article
The oven is not so much used to make all kinds of desserts as it is inseparable from the oven. Actually, I don't eat much myself, most of them are eaten by my colleagues. I can't help it Since you can't lose weight, you must fatten the people around you. ...
swell
Puffs are desserts that can be made without any molds or tools. When friends come home, they take out homemade puffs in afternoon tea and get up immediately. But I used to make puffs according to online prescriptions, and there were successes and failures. Later, I came up with a set of methods, which is definitely not authentic, but it has been successful so far.
Ingredients: 40 grams of flour (it doesn't matter whether it's low-gluten flour or medium-gluten flour), 30 grams of butter (or 25 grams of seasoned vegetable oil such as vegetable oil and peanut oil, of course, butter is more fragrant), 75 grams of water, and a little salt and sugar.
The conventional formula on the Internet is that oil and water are boiled and then flour is poured in. But when I did this step before, even the flour screened twice was sometimes mixed unevenly, so in this step, I changed to mix water and flour until there were no particles, and then began to cook.
The following steps are the same as those on the Internet. After cooling, add the egg liquid several times until the batter forms an inverted triangle on the chopstick head and does not drip, put it into a paper bag and squeeze it on a baking tray.
Put it into an oven preheated to 2 10 degree, bake it at 190 degree for 20 minutes after 15 minutes, and turn on hot air at the same time to make it color evenly.
You can see that the little puffs are getting bigger and bigger. ...
This is the appearance of baking for seven or eight minutes.
Twenty minutes later. ...
After coloring, bake it in the oven for a while to make it thicker.
After baking, cream, custard and ice cream will do!
bread
I personally like making bread very much. It is not only very practical and can be used as family breakfast, but also its fancy and taste are very changeable.
Of course, in order to make bread well, I also threw away a lot of failed products that could not be imported. So don't be afraid of those who can't make bread well now. In the near future, you will do better than me.
Anyone who likes to make bread should know the master of love and freedom, as well as her most classic old-fashioned bread, soft, sweet and brushed. Everyone should try it.
Yeast head: golden elephant bread flour 2 10g, low-gluten flour 90g, fine sugar 24g, namely instant dry yeast 6g and water 240g.
The main dough: golden elephant bread flour 2 10g, low-gluten flour 90g, fine sugar 96g, salt 1+ 1/2 tsp, milk powder 24g, eggs 90g, water 54g and butter 72g.
Surface decoration: melted butter
I used half the amount of bread in the above recipe.
1. Mix the raw materials in the fermentation head evenly, put it in a warm place, let it expand and then fall back, and there is a honeycomb inside. When fermenting, it takes about 2 hours to put the pot in the fermentation box. The conditions of each family are different, and the time is for reference only, or it depends on the degree.
2. Knead 1 and all raw materials in the main dough except butter until the gluten swells and the surface is smooth.
3. Add butter and knead it to the expansion stage, and put it in a warm place to make it about 2 times larger.
4. Take out the dough, divide it into 4 parts on average, immediately knead the dough into strips, and then knead it until it is about 1 meter long.
5. Connect the two ends of the dough, fix the folding place with your left hand and rub it inward with your right hand for about 2 turns.
6. Stuff the connected parts into a circle with five braids on the surface, put them on an oiled baking tray and put them in a warm and humid place for final fermentation.
7. After the fermentation, put it in an oven preheated to 180℃, and fire it up and down for about 30 minutes.
8. Brush with melted butter immediately after baking.
When the original bread is tired, in addition to adding dried raisins to the dough, you can also try to make salty bread, add fried bacon and drained corn.
I also like coconut bread.
Put the butter into a semi-softened state at room temperature, add the fine sugar, beat it with an egg beater until the color becomes light (soft candy or powdered sugar must be used here), and add the egg liquid several times, stirring each time to prevent the separation of water and oil. Finally, add coconut milk for later use.
It can be made like this
It can also be made like this.
Even a toaster can do it.
cake
First, the lemon peak
I like to replace 15ML water in the ordinary Qifeng recipe with lemon juice, and the cake will become fresher. Even if there are only eggs, flour, water, oil and sugar, there is still some faint cheese flavor!
There are many prescriptions about Qi Feng, and there is nothing wrong with them, and the finished products will not be too bad. I only write a formula that I am used to.
Formula of six-inch mold (please double the eight-inch mold):
Egg yolk paste: two large egg yolks or three small egg yolks, 25ML of water, 5ml of lemon juice 15ML, 30ML of salad oil and 50g of low flour.
Protein paste: two large egg whites or three small egg whites, a few drops of lemon juice or white vinegar, 30-40 grams of fine sugar (depending on personal taste).
Mix water, lemon juice and salad oil. Beat with a manual whisk for two or three minutes, so that the water and oil can be mixed, and no big oil flowers can be seen. Add the egg yolk and stir well. Sift in low flour and mix well. Prevent excessive mixing of steel bars.
Beat the egg whites evenly, add a few drops of lemon juice or white vinegar, and add sugar three times until hard.
Pour one third of the egg white paste into the egg yolk paste, stir it up and down, then pour all the egg white paste, while stirring it up and down, turn the basin.
Put the cake paste into the oven preheated to 180℃, close the door and bake at 140℃ for 40 minutes.
Strictly speaking, it is not a very successful hurricane, but the surface cracking is not only affected by temperature, but actually the protein ratio of eggs is too large, which will cause cracking, and large eggs are prone to this problem. But if you eat it yourself, it doesn't matter whether it cracks or not. Good taste and good soft tissue are the last word.
B, homemade cream cheese
Cream cheese is mostly a liter, and it takes only a quarter to make a cake. It is not easy to save after opening. Later, I learned that I can make cream cheese like this, and I can control how much I want. The point is that it tastes good.
1000g of whole milk (500g of milk and 500g of whipped cream are also acceptable, and the finished product is more fragrant and has more quantity), pour it into a small pot, boil it over low heat until it is slightly boiling, pour 50g of freshly squeezed lemon juice (juice squeezed by about two lemons), turn off the fire, stir slightly, and let it stand and cool.
Add a little salt, stir, pour into a gauze bag, filter and squeeze out the juice, or put it into a tofu box and press it with a heavy object. The solid is cream cheese, and the juice is whey, which is also very nutritious.
Cream cheese can make many delicious foods, such as cheesecake.
Like marble brownies.
rice wine
I didn't expect the oven to make rice wine! Thanks to its fermentation function, it can not only ferment dough, but also make yogurt and rice wine.
Note: the temperature of each oven is different, so it is best to measure it with an oven thermometer. If the fermentation temperature exceeds 40 degrees, it is not suitable for making rice wine.
Little secret, it would be easier if it was midsummer. Put the container on the table and it will be ready in two days.
Soak glutinous rice for one night, and the amount of water is twice that of glutinous rice, because the soaked glutinous rice will grow about twice as long. Put a piece of gauze in the steamer, pour in glutinous rice, and poke holes in it to make the steam even. Start steaming.
A catty and a half of glutinous rice was steamed for 20 minutes. You can turn it up and down when steaming for ten minutes. Try it on the way, or a soft Q-bomb will do. Raw rice should not be pinched or steamed too much. If you overdo it, the rice grains will stick together.
Prepare koji when steaming glutinous rice. I tried Angel's old Suzhou honey distiller's yeast, and finally thought it was better to buy a treasure of Sichuan distiller's yeast. The wine made from it is sweet but not greasy, and the wine is full of fragrance.
Prepare a pot of cold water, which must be mineral water or boiled water, and tap water cannot be used. The containers in the whole brewing process should be clean and scalded with boiling water, without raw water or oil.
Pour the steamed glutinous rice into cold water and stir. One is to cool down, the other is to break up the rice grains.
Then pour it into a container with holes and drain it. I'll just use the steamer.
When the temperature drops to 30 degrees, you can put it in a container and add distiller's yeast. When the temperature is too high, adding koji will make microorganisms ineffective. Then cover the container with plastic wrap, put it in the oven and open the fermentation stall.
Take a sip secretly after about 30 hours. At first, the wine will become sweet. As time goes by, the sweetness will fade and the wine will become stronger. This is related to the number of songs, environmental temperature and time, so try it every two hours and stop when you get the desired taste.
Pour half a bowl of cold boiled water to stop fermentation, and put it in the refrigerator for a week or two, ready to eat.
If you want to drink rice wine, let it continue to ferment
A bowl of fermented jiaozi, twice as much as fermented!