Midnight snacks that you can make yourself

Microwave West Lake Beef Soup

Ingredients: beef, egg white, tender meat powder, shiitake mushrooms.

Seasonings: black pepper, coriander, salt, wet starch.

Method:

(1) Wash the beef and chop into dices or mince, add meat tenderizer and mix for 15 minutes.

(2) Take the egg whites from the eggs, pour them into a soup bowl and set aside. Cut the mushrooms into cubes.

(3) Pour the mixed ground beef and shiitake mushrooms into a container, add boiling water, add water starch and mix thoroughly, put it in the microwave and set it to high heat for 3 minutes and 30 seconds.

(4) Take out the beef soup and quickly pour it into the soup bowl containing the egg white. Stir it evenly to make the egg white fluffy. Add black pepper and sprinkle with coriander.

Colorful cotton balls

Ingredients: flour, lard, flour, baking powder, egg white, milk, sugar, white vinegar, cocoa powder (orange juice, etc.).

Method:

(1) Mix flour, lard, flour, baking powder, egg white, white sugar and white vinegar and stir evenly.

(2) Add milk while pinching the dough.

(3) Add cocoa powder, put the dough into a small bowl and steam it for 7 to 8 minutes.

Main ingredient: chicken breast.

Accessories: green apple, cherry tomatoes, yellow and red bell peppers.

Seasonings: salt, sugar, oil, ginger, starch, cooking wine, tomato paste, etc.

Method:

(1) Marinate the chicken breast with salt, oil, ginger, starch and cooking wine to add flavor.

(2) Cut the green apple into strips and add sugar to taste.

(3) Roll apple strips into the marinated chicken breast.

(4) Cover the rolled apple chicken roll tray with microwave cling paper, leaving holes for the steam water to drain out, put it in the microwave on high heat for five or six minutes, take it out of the oven and pour on the sauce. Serve.

Main ingredient: apple.

Accessories: Lemon.

Seasoning: white sugar.

Method:

(1) Cut the apple into small dices.

(2) Slice the lemon, boil it briefly in water, pour the boiled lemonade into the diced apples, and add a little sugar.

Ingredients: Luffa, chicken breast, shrimp, white fungus, black fungus, wolfberry.

Ingredients: onion, ginger, chicken powder, white pepper, egg white, starch, pork suet.

Method:

(1) Mix chicken and shrimp and chop into fine pieces.

(2) Add minced ginger, white pepper, starch, egg white, chicken essence, salt, and pork suet to the minced chicken and shrimp, and beat vigorously.

(3) Put hot water into the pot, squeeze the meatballs into the pot, put it in the microwave, and heat on high heat for 10 minutes.

(4) Soak the wolfberry in water and cut the loofah into thin strips.

(5) Blanch the white fungus and black fungus with water.

(6) Take the pot out of the microwave oven, add white fungus, fungus, winter bamboo shoots and loofah strips, add a little salt and chicken powder to taste, then heat it in the microwave on high heat for 5 minutes , take out, add white pepper powder, and sprinkle with chopped chives.

Beef Pot Stickers

Ingredients: ground beef.

Main ingredients: cabbage, eggs.

Method:

(1) Blanch the cabbage.

(2) Add chopped green onion and cabbage to the minced beef, beat in eggs, add some starch, add pepper, salt and sugar for adjustment.

(3) Wrap the pot stickers with dough.

(4) Fry in the pan.

Sauerkraut fish

Ingredients: grass carp (any freshwater fish is acceptable), pickled sauerkraut, salad oil, red pickled pepper, pickled ginger, Sichuan peppercorns, garlic, green onions, and egg white.

Accessories: salt, chicken essence, monosodium glutamate, pepper, soy flour, cooking wine, white vinegar.

Method:

(1) Wash the fish, slice it, add ginger, cooking wine, green onions and salt, marinate for 5 minutes, add egg white and soybean flour and mix well.

(2) Sauté the sauerkraut, red pickled pepper and ginger in the pot until fragrant.

(3) Add water and bring to a boil over high heat, add fish fillets, bring to a boil and remove from the pot.

(4) Stir-fry the pickled pepper, Sichuan peppercorns, garlic, scallions until fragrant, and pour white vinegar on the fish before serving.

Currywurst (microwave dish)

Ingredients: eight sausages, one eggplant, one tomato, one onion, and one celery.

Seasoning: appropriate amount of curry, one tablespoon of tomato paste, half a teaspoon of refined salt, a little pepper, two tablespoons of Shaoxing wine, one cup of stock, one green pepper and one red pepper.

Method:

(1) Cut the eggplant, onion, red pepper, and celery into the same size.

(2) Put all the vegetables in (1) into a container, cover with microwave film or cover, and heat on high for 6 minutes.

(3) Stir all the seasonings until uniform, cover with microwave film or lid, and heat on high for 2 minutes.

(4) Add (3), celery, and sausage to the vegetables in (2), stir, and cook on high heat for 5 minutes in the same way.

Cream Pumpkin Soup

Ingredients: 500 grams of sweet pumpkin.

Ingredients: 500 grams of milk, 4 tablespoons of sugar, and one piece of sliced ??cheese.

Preparation method:

(1) Peel the pumpkin and cut into small pieces.

(2) Put the cut pumpkin into water and boil, then cook over low heat for 20 minutes.

(3) Cut the cheese and put it into the pumpkin soup.

(4) Pour in the prepared milk and simmer over low heat for 10 minutes.

(5) Add appropriate amount of sugar, and the fragrant and delicious cream pumpkin soup is completed.

Ingredients: dry rice noodles, mushrooms, fungus, shredded pork.

Method:

(1) Cook the dry rice noodles, pour them into cold water and set them aside.

(2) Heat the oil to about 70% heat, stir-fry the shredded pork until it changes color, add the prepared fungus and mushrooms and stir-fry.

(3) Add seasoning soy sauce, oil, cooking wine, salt, and chicken essence.

(4) Add a little more water, stir-fry a little, add rice noodles, stir-fry quickly.

(5) When it is almost out of the pot, add chili, coriander, and chives for color and seasoning.

Green vegetable salad

Ingredients: 150 grams of fresh whole sweet corn (canned is also good, preferably not quick-frozen), fresh sweet peas (you can use quick-frozen, But it is best not to use canned food), 100 grams of ham, 100 grams of lettuce, 100 grams of red bell pepper, 50 grams of Thousand Island salad dressing, 30 grams of salt, chicken powder, pepper, and a little pepper oil.

Method:

(1) Cut the ham and red bell pepper into pea-sized dices, and break the lettuce into 1 cm pieces.

(2) Add 1000 grams of water to the pot, add 30 grams of salt and bring to a boil. Add corn, peas, red bell peppers and ham. Boil the water again and cook for 30 seconds. Remove and cool in cold water. , use a clean white towel to fully absorb the surface moisture.

(3) Pour all the main ingredients into a basin, add chicken powder, pepper and pepper oil, mix well and marinate for 5 minutes, add salad dressing and mix well.

Snow jade crab flower (microwave dish)

Ingredients: 700 grams of Dungeness crab.

Seasonings: 200 grams of magnolia slices, 5 grams of coriander, 3 grams of MSG, 3 egg whites, 100 ml of Shaoxing wine, 5 grams of refined salt, 25 grams of white sugar, 5 grams of ginger and scallion oil, 20 grams of water starch , two crab buckets (crab shells), 100 ml of cooking oil.

Method:

(1) Wash the crab bucket, crab belly and crab claws with a brush, open the crab shell and remove the crab gills, crab mouth, crab stomach and crab intestines. Crab tails, because these are the places with the most bacteria.

(2) Chop the washed crab meat into eight pieces, use crab claws to crisp up the crab claws and crab pods, put them in a container, and add seasonings.

(3) Stir the crab meat and seasonings evenly, and steam in the microwave for 3 minutes.

(4) Cut about 10 pieces of magnolia slices. Pour out the crab juice that oozed out when the crabs were steamed in the microwave. Add 150 ml of egg white liquid and 20 grams of water starch to the crab juice. Add the magnolia slices and mix well. Then put it into a crab bucket and then put it on a plate, put it in the microwave, and microwave on medium heat for 3 minutes.

(5) Take out the crab bucket, put the crab meat in, place the crab claws on the plate, and arrange the florets to serve as a foil.

Steamed fish with tomatoes (microwave dish)

Ingredients: fish and tomatoes.

Ingredients: salt, sugar, vinegar, coriander, onion, ginger, pepper.

Method:

(1) Wash the fish, cut a few cuts into the fish and marinate with salt for 3 minutes.

(2) Cut the tomatoes into cubes and set aside.

(3) Add the marinated fish to diced tomatoes, salt, sugar, vinegar, green onions, ginger, and peppercorns, and put it in the microwave on high heat for 5 minutes.

Korean miso soup

Ingredients: Korean soybean paste, shiitake mushrooms, tofu, 2 to 5 shellfish, onions, cabbage, and rice.

Method:

(1) Clean the shells and set aside. Dice mushrooms and tofu.

(2) Wash the rice first, then add water and rub it with your hands until the water turns white.

(3) Put the mushrooms and diced tofu into the pot, add rice washing water, add miso and boil water, add onion and cabbage when it is almost cooked, add minced garlic after another 5 minutes.

Spicy Hot Pot Shrimp

Ingredients: prawns, watercress, ginger, scallions, garlic, peppercorns, dried chilies, butter, rapeseed oil,

Auxiliary materials: salt, chicken essence, monosodium glutamate, pepper, sugar, fermented glutinous rice, high-strength liquor (60 degrees).

Method:

(1) Heat butter and vegetable oil in a pot until green smoke comes out (put vegetable oil first, then butter).

(2) Add watercress, minced ginger, and fresh chili pepper to the pot and stir-fry.

(3) Add soup (or water) to the sauteed bean paste, add Sichuan peppercorns, dried chili peppers, garlic, green onions, salt, chicken essence, monosodium glutamate, pepper, and white sugar (mix these ingredients Place on a plate, one after another).

(4) Fry the entire pot of ingredients for ten minutes.

(5) During the frying process of hot pot ingredients, remove the shrimp lines from the prawns.

(6) Add white wine at the end, mainly to enhance the aroma. Adding the fermented glutinous rice grains will neutralize the taste and make the base a bit sweeter and have a more complex taste.

(7) After boiling, put the prawns in and wait until the prawns turn red before serving.

Red wine honey pear

Ingredients: 500 ml red wine, 1 pear, 1 cinnamon, 2 cloves, 50 grams of rock sugar.

Method:

(1) Pour the wine into the pot, add cinnamon, cloves, and rock sugar, and cook slowly over low heat for about 8 minutes to completely melt the rock sugar. .

(2) Wash the pears, peel them, and slide a knife on the surface.

(3) Put the pears whole into the red wine, continue to cook over low heat for 10 minutes, finally remove from the heat, cover, and let cool.

Red wine microwave steak

Features: The cooking method without oil smoke makes the steak taste pure and beautiful, and it is more nourishing and nourishing.

Ingredients: 1/2 cup of red wine, 350g of steak, 2 tablespoons of butter, 2 teaspoons of minced garlic, appropriate amount of colored pepper, 1 tablespoon of light soy sauce (15ml), appropriate amount of salt , a little black pepper.

Method:

(1) Use the back of a kitchen knife to pat the steak flat, then marinate it with light soy sauce and red wine for 15 minutes and set aside. Slice bell peppers and onions.

(2) Add 2 tablespoons of oil to the plate, microwave on high heat for 2 minutes to preheat, add the marinated steak, microwave on high heat for 1 minute, turn over, and reheat for 1 minute (according to personal preference Add or subtract time according to the degree of doneness).

(3) Take a bowl, put butter (liquid form), add shredded onions, minced garlic, and shredded peppers and sauté until fragrant, add seasonings, microwave on high heat for 2 minutes, then pour the sauce on the steaks Just go up.

(4) When eating, sprinkle salt and black pepper according to your own taste, and finally drink it with a glass of red wine.

Hand-cooked rice

Ingredients: 1000g lamb chops, 1000g carrots, 1000g rice, 2 onions, white sugar, edible salt, 500g raisins, 4 eggs, 500 grams each of tomatoes and cucumbers, 1 small bowl of yogurt.

Method:

(1) Cut the fat and lean mutton into 1 cm pieces, chop the meat bones into pieces, put it in a cold water pot, boil it with hot water, and skim it Remove blood foam.

(2) Wash the rice and soak it in water. Wash the carrots and cut them into thin strips. Peel and chop the onions. Generally, a cast iron pot is used for making pilaf, and a pressure cooker is also acceptable.

(3) Pour clear oil into the pot and heat it until it is 70% hot. Add the minced onion and ginger and stir-fry. When fragrant, take out the minced onion and ginger, add in the diced meat and bones, and stir-fry until the meat is colored. Carrots and onions, take out the soaked rice and pour it into the pot, flatten it, add an appropriate amount of water and salt, do not stir, cover the pot tightly, and simmer for about 30 minutes until it is cooked. Before doing this, turn the rice on top twice. After the pilaf is cooked, mix the carrots, mutton and rice and serve.

Flying together

Main ingredient: chicken wings.

Accessories: green onion, ginger.

Seasonings: salt, oil, cooking wine, soy sauce, honey, Sichuan peppercorns, and pepper.

Tools: Brush.

Method:

(1) Add scallions and ginger slices to the chicken wings, add salt, oil, cooking wine, soy sauce, honey, Sichuan peppercorns, and pepper, and marinate.

(2) Place the marinated chicken wings evenly on the microwave grill, and first use the microwave grill function to bake for 10 minutes.

(3) Use the grill function to grill the front and back sides for 10 minutes each, and brush salad oil on the chicken wings when turning them over.

(4) Red and yellow cherries

Decorate the plate with tomatoes and lettuce leaves, and put the grilled chicken wings on the plate.

Sweet and sweet

Ingredients: banana.

Accessories: butter, brown sugar, rum or osmanthus wine.

Method:

(1) Peel the banana.

(2) Melt the butter in the pot, fry the bananas over low heat until golden brown on both sides.

(3) Add brown sugar to the banana, let it dissolve, and let it become slightly pulpy, giving it a bit of a silky feel. Turn off the heat and add a few drops of wine.

Creative Lasagna

Ingredients: butter, onion, minced beef, garlic, tomatoes, tomato sauce, salt, pepper, mushrooms, shrimp, shredded cheese, dumpling wrappers (10 piece).

Method:

(1) First chop the onion, mince the garlic, dice the tomatoes, and slice the mushrooms.

(2) Put a small piece of butter in the pot, add chopped onion and stir-fry until fragrant, add minced beef, minced garlic, diced tomatoes, tomato paste, salt and pepper, stir-fry pot.

(3) Pour a large amount of water into the pot. After the water boils, add the dumpling wrappers and take them out in about 30 seconds.

(4) Prepare a heatable container, first apply a thin layer of oil inside the container, then apply the meat sauce, then sprinkle with mushrooms and seafood, and then spread 2~ dumpling skins 3 pieces (need to cover them all), then spread with meat sauce, then sprinkle with mushrooms and seafood, then spread 2 to 3 pieces of dumpling wrappers (need to cover them all), then spread with meat sauce, and then sprinkle with shredded cheese , then put it in the oven and bake it over high heat for 15 minutes, and then it is ready to eat.

Three-color fish velvet cup

Ingredients: mandarin fish meat, three-color pepper, water chestnuts, fat, dried shrimps, and mushrooms.

Accessories: garlic, tempeh, pepper, corn flour.

Method:

(1) Chop the fish into puree, and cut the mushrooms, dried shrimps, water chestnuts and fat into small pieces.

(2) Soak the black bean until soft and pound into pieces.

(3) Add fish, mushrooms, dried shrimps, water chestnuts, and fatty meat to pepper, chestnut powder, water, and light soy sauce, and stir until gelatinous.

(4) Wash the colored peppers, cut off the stems, scoop out the seeds and shape them into a bowl.

(5) Stuff the fish meat into the bell peppers, place it on a plate, add 1 tablespoon of oil and cook over high heat for 2 minutes.

(6) Chop the garlic into mince, add tempeh, water, sugar, light soy sauce, pepper, and cornstarch, mix well, pour it on the colored pepper cup, cover it with plastic wrap, leaving an opening to let out air. , cook over high heat for 1 minute.

Fish and papaya soup

Ingredients: fish head, fish tail, fish bones, green papaya.

Accessories: ginger, rice wine, red dates.

Method:

(1) Stir-fry the fish head, tail and bones in oil.

(2) Add cold water, a little rice wine, peeled papaya pieces and red dates and bring to a boil over high heat.

(3) Reduce heat and simmer for 10 minutes, then add salt to taste.

Braised rabbit meat with red dates and chestnuts

Ingredients: 1250 grams of rabbit meat.

Ingredients: 80 grams of red dates, 70 grams of chestnuts, 15 grams of green onions, and 15 grams of ginger.

Seasoning: 70g cooking wine, 60g soy sauce, 40g sugar, 8g salt, 5g MSG, 1000g stock, 100g water starch, 2g pepper, 1250g vegetable oil.

Method:

(1) Chop the rabbit meat into large pieces, mix with cooking wine and soy sauce, and fry until golden brown.

(2) Peel the red dates, peel the chestnuts, and steam them.

(3) Cut the green onions into sections and pat the ginger pieces loosely with a knife. Add oil to the pan, add onions and ginger and fry until golden brown. Add rabbit meat, add cooking wine, salt, soy sauce, sugar, MSG, stock, pepper and cook over low heat.

(4) Boil the rabbit meat until it is almost rotten, add red dates and chestnuts, thicken the meat and pour some oil on it.

Fruity Pork Chops (Microwave Dish)

Ingredients: Pork tenderloin, apple, onion, tomato, garlic.

Method:

(1) Cut the tenderloin into several pieces.

(2) Prepare seasonings: 2 tablespoons soy sauce, a little salt, a little pepper, 2 tablespoons red wine, a little chili powder.

(3) Soak the tenderloin pieces in the prepared seasoning and turn them frequently to make the meat pieces evenly flavored.

(4) Peel the apples, tomatoes, and onions, put them into a juicer together with the garlic to make juice, then pour it into the marinated tenderloin pieces and mix well while pricking them with toothpicks. .

(5) Place the pieces of meat on a metal rack designed for microwave ovens (put a plate under the rack to catch the dripping juice) and use strong heat for 3 minutes.

Ingredients: eggs, milk, apples, sugar.

Method:

(1) Dry-fry 150 grams of granulated sugar until yellow, add water to boil into sugar juice, pour into the bottom of the pudding mold.

(2) Beat the eggs, add sugar and milk, mix well, add diced apples and put them into a mold with a sugar base, steam over low heat, and serve for about 15 minutes.

(3) Add sugar and water to slowly cook it into caramel, then pour it on the pudding to increase the color.

Notes:

●When adding sugar to eggs, just use a whisk to gently stir them evenly. Do not beat them hard like beating cakes, otherwise bubbles will appear and the pudding is ready to be steamed. There will be small holes.

●If a toothpick is inserted into the pudding and it is not sticky, then it can be taken out, which proves that the pudding is cooked.

●When the pudding comes out, press the edge of the pudding first to separate it from the cup wall and let some air in, which will make it easier to take it out.

A special reminder, if you are making it for the first time, you don’t need to do the caramel part. It is more troublesome and not easy to succeed, and the caramel is just a decoration when you eat it

Colorful colorful eggs

Main ingredients: quail eggs, fat and lean meat fillings.

Accessories: glutinous rice, black rice, spinach juice, red yeast water, lemon juice, lettuce leaves.

Seasonings: Sichuan peppercorns, cooking wine, pepper, sugar, oyster sauce, chicken powder, onion and ginger water, egg white.

Method:

(1) Soak the white glutinous rice in water, spinach juice, red yeast water, and lemon juice for more than 10 hours. At the same time, put the black rice in the water. Soak for more than 10 hours. Prepare white rice, green rice, red rice, yellow rice, and black rice for later use.

(2) Take a bowl and add appropriate amount of peppercorns and salt to make peppercorn water and set aside.

(3) Boil the quail eggs, peel them and marinate them in pepper water for 15 minutes.

(4) Add cooking wine, pepper, sugar, oyster sauce, chicken powder, onion and ginger water, egg white and a little water into the meat filling and stir until the meat filling is thickened.

(5) Take an appropriate amount of meat filling and spread it into a meat filling in the palm of your hand, wrap the marinated quail eggs in the middle, seal it and roll it into a round shape, and then evenly coat it with a layer of "pearls" (various colors of glutinous rice) and black rice).

(6) After making other meat fillings in the same way, place them in a cage lined with wet gauze, steam them in boiling water over high heat for about 15 minutes, and they will be cooked.

(7) When placing the plate, place lettuce leaves around it and colorful eggs in a round shape.

Red wine chicken wings

Ingredients: 400 grams of chicken wings, 200 grams of dry red wine, and 100 grams of chestnuts.

Accessories: 50 grams of rock sugar, a little dark soy sauce, and spread butter lettuce on a plate.

Method:

(1) First prepare salt and tea, prick the chicken wings with a toothpick, and soak in the salt and tea for half an hour.

(2) Heat the pot, add a spoonful of oil, put the chicken wings directly in the pot and fry until dry.

(3) Add dark soy sauce to color, and add 5 grams of salt.

(4) Add chestnuts, pour a large glass of red wine into the pot, and simmer over low heat for 10 minutes to reduce the juice.

(5) Put rock sugar in the pot and put it on the lettuce.

Crispy Tofu

Ingredients: a piece of tofu.

Accessories: cornstarch, garlic chili sauce.

Method:

(1) Cut the tofu into 1 cm thick, 2 cm wide and 3 cm long.

(2) Coat in cornstarch, add oil, and fry until golden brown.

(3) After frying, place them on a plate and top with garlic chili sauce.

These two dishes have a reasonable color and nutritional combination, combining vegetable protein with chicken wing animal protein.

Millet Salad

Ingredients: 300 grams of millet, boiling water, cantaloupe, cheese.

Method:

(1) Put millet in a bowl, pour boiling water and blanch until cooked (about five minutes).

(2) Remove the outer skin of the cantaloupe, remove the seeds, and cut into 1 cm square dices, and cut the cheese into dices.

(3) Mix millet, cantaloupe dices, cheese dices and sauce evenly. Sauce ingredients: olive oil (5 tablespoons), lemon (3 tablespoons), water (150 ml), honey, salt, pepper.

Ingredients: prawns.

Accessories: tea (Tieguanyin).

Method:

(1) Wash the shrimps, and then stir them with a little fresh shrimp.

(2) Moisten the tea leaves with appropriate amount of water, then wrap them in cloth and set aside.

(3) Put the shrimp into a special microwave container and add a little water.

(4) Place the tea bag in the middle of the plate.

(5) Put the plate into the microwave oven and cook over high heat for 5 to 6 minutes.

(6) Take out the plate, arrange the shrimps neatly, and garnish with a few coriander leaves.

Cucumber, ham and tea soup

Ingredients: tea (Tieguanyin).

Accessories: ham, cucumber, eggs.

Method:

(1) First brew the tea leaves and set aside.

(2) Cut a piece of ham into shreds, and then cut some cucumber shreds.

(3) Beat an egg, pour the tea into the pot and bring to a boil.

(4) Add shredded ham and a little salt, immediately add shredded cucumber, sprinkle with egg drop, remove from the pot and pour into a soup bowl.

(5) Drizzle a little more sesame oil on the surface and sprinkle some chopped green onion.

Steamed fish

Ingredients: grass carp.

Accessories: salt, chicken essence, monosodium glutamate, pepper, sugar, onion, ginger, garlic.

Method:

(1) Heat peanut oil in a pot until green smoke comes out, and fry the fish until both sides are golden.

(2) Saute onion, ginger and garlic until fragrant.

Ingredients: grass carp, mushrooms, chopped peppers, onions, garlic, honey, soy sauce chicken juice, cooking wine, ginger juice, garlic juice, white pepper, cooking oil, onions, garlic.

Method:

(1) Score a few cuts on both sides of the packed fish to enhance the flavor.

(2) Use salt, cooking wine, ginger juice, garlic juice, white pepper, and salad oil to marinate the fish body and inner cavity.

(3) Pour the salad oil into the casserole and sauté the onion, ginger and garlic over high heat until fragrant.

(4) Brush the marinated fish with water mixed with soy sauce, chicken juice and honey, insert the garlic slices into the fish (into the cut opening), and stuff the garlic and green onions into the belly of the fish. inside, then sprinkle with chopped pepper.

(5) Cover with plastic wrap and poke a few holes.

(6) Place in

microwave oven until cooked.

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