There are really many uses for the oven, and it is a must-have for Australian home kitchens. It is a pity that it is not necessary to put it there! ! ! The following reviewer is here to give you a grand introduction to the god-like oven usage guide!

Before the introduction, I have to think about it: the oven needs to be preheated before putting in the ingredients. If there is no oven thermometer, it is basically preheated for 10-15 minutes. Next, the oven usage guide officially begins """

XNUMX. Simple article

As the name implies, "simple" means that the ingredients are washed and cut, after a simple seasoning and marinating, just throw in and bake. Representative dishes include grilled chicken wings, grilled pork belly, grilled potato wedges and so on.

1. Grilled mushrooms

A very simple but amazing food. Wash the mushrooms, remove the roots, sprinkle a few grains of salt on the recessed surface of the mushrooms, and put them in the oven at 180 degrees for 15 minutes. Simple! (Excuse me for not buying fresh mushrooms...)

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Slowly, a nest of juice will gather in the middle of the mushroom. This is the juice of the mushroom itself! The freshest is it! Take a bite...

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That's right...this is the feeling of first love in the legend...

2. Grilled clams

I bought large green clams. After spitting out the sand, I brushed them and washed them, spread them in the oven at 200 degrees for 15 minutes.

Open one by one in the oven slowly (I'm so cruel!)

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Seafood already has a little salty taste, you don't need to add ingredients to the bland ones, the real original taste!

3. Grilled chicken skewers

Remove the bones of the chicken legs, cut into small pieces, mix well with char siu sauce, and marinate in the refrigerator overnight (hoisin sauce, barbecue sauce, orleans seasoning powder is all right, if not, use light soy sauce + sugar + oyster sauce + garlic + black Marinating with pepper is also ok, and all grilled chicken meat can be treated like this).

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String with green peppers (or colored peppers, mushrooms) alternately, and put in the oven at 200 degrees for 15 minutes. Brush the honey once or twice halfway.

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4. Grilled shrimp

Grilled shrimp is my favorite. Wash the sea prawns, open the back and remove the prawn thread, pound a few cloves of garlic, pour in hot oil and saute, add a little salt, mix with the prawns and marinate for 15 minutes, put them on tin foil, put in the oven, 200 degrees 15 minute. The taste is really Yaxie!

I didn't take a close-up picture, just use a picture of a previous meal. (Lower left corner)

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If it is prawns or prawns, open the back, cut the prawns into the belly, insert the cheese, spread potato mash, sprinkle a little salt on the surface, and put it in the oven at 200 degrees for 20 minutes. Sprinkle black pepper out of the oven.

Bake directly with glassware, without occupying the pot or basin. In short, everything becomes very easy...

XNUMX. Complex

Representative dishes: homemade pork floss, pizza, grilled fish, grilled pork shop, etc.

Strangely speaking, my bread machine has fermentation, yogurt, rice wine, and self-programmed programs, but there is no jam program. To put it simply, this function is to bake while stirring, as hard as I am, and can only be done with a bread machine + oven...

For pure refined meat, remove the film and cut into pieces, pay attention to the number of lines of the meat, and cut it perpendicular to the line.

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Add cooking wine, ginger slices, and blanch in a pot under cold water. The meat must be blanched in a pot under cold water, otherwise the blood inside will not come out.

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While blanching the water, prepare the marinade on the other side, water + light soy sauce + soy sauce + star anise + cinnamon + pepper + bay leaf + sugar. Throw the blanched meat into the pressure cooker and cook for 45 minutes until the meat is crispy. I make a five-scented one, so put these things. If you like curry taste, put curry, but when cooking, you don't need to put too much powder seasoning, such as sugar, you can put it in the baking process to make it easier to taste.

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After being out of the pot, you can break up the meat pieces slightly, soak them in the soup and put them in the refrigerator overnight to make them more delicious.

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Drain the soup, add sugar, oil, sesame seeds, and a little allspice, put it in the bread bucket and turn on the noodle stall. Stir until the meat fibers become filaments. This process is not too long, about 20 minutes. If your bread machine has meat floss or jam program, then you can start the jam program to play...

If you don't have a bread machine, you can put the meat in a fresh-keeping bag and roll it back and forth with a rolling pin.

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After stirring almost, put it on the baking tray, put it in the oven, low temperature 100-120 degrees, turn on the hot air (the oven must have hot air function), and dry it.

Stir every ten minutes.

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Till dry, spread flat and cool thoroughly, and then put it in the fresh-keeping box. I used 2 kg of refined meat, and the finished product was 470 grams.

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Pork floss can not only be eaten with porridge, but also used as a supporting role in bread.

Make a basic bread dough. After basic fermentation + exhaust, roll it into a square cake shape. After the second fermentation is in place, coat the surface with a layer of egg liquid, sprinkle with chopped green onion and sesame seeds, 150 degrees for 20 minutes. When baking, you need to pay attention to using low temperature and baking the surface to a light color, otherwise the surface layer is too hard and it is easy to crack when rolled up.

After the buns are cool, turn them over, spread a layer of salad dressing, sprinkle with pork floss, and roll up! Good taste!

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My favorite pizza is Pizza Hut’s Atlantic Salmon Pizza many years ago. It’s very easy to make yourself. I won’t repeat the specific method of pizza. It’s similar to bread, just rolled into a pancake. Let me just talk about the ingredients of this pizza, salmon + (crab ◇ ◇, shrimp, squid sticks and other seafood to choose) + green pepper + mushroom + mozzarella cheese, salmon and tomato sauce do not match, so this pizza does not include regular tomatoes Sauce, but a homemade sauce that goes perfectly with salmon (wasabi sauce or mustard sauce + salad dressing, the ratio is about 1:10). After the whole pizza is cooked, the salmon will be spread flat on top. Return to the oven for 1 minute, and then squeeze the special sauce.

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Try to make it when you have time, you will fall in love with me... (recipe), what I said is true...

Three, dessert

Rather than saying that ovens are used to make various desserts, it is better to say that they are inseparable from ovens. Actually, I don’t eat a lot. I eat most of them for my friends. I can’t help it. Since I can’t lose weight, I can only gain weight for the people around me...

1. Puffs

Puffs are desserts that you can make without any molds or tools. My friend came to the house, took out the homemade puffs for afternoon tea, and immediately got up. But I used to make puffs according to the prescriptions on the Internet, there were successes and failures, and then I figured out a set of methods by myself, which is definitely not authentic, but it has been successful so far.

Raw materials: 40 grams of flour (low-gluten flour or all-purpose flour does not matter), 30 grams of butter (or 25 grams of vegetable oil, can not use peanut oil and other flavorful vegetable oils, of course butter is more fragrant), 75 grams of water, a little salt, sugar.

The regular recipe on the Internet is to boil oil and water and then pour the flour, but when I did this step before, the flour was sometimes not evenly mixed even after sifting twice, so this step I changed to water and flour Mix and stir until there are no particles, then start cooking.

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The following steps are the same as on the Internet. After cooling, add egg liquid in batches until the batter forms an inverted triangle on the head of the chopsticks without dripping. Put it into a piping bag and squeeze it on the baking tray.

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Put it into the oven preheated to 210 degrees. After 15 minutes, turn to 190 degrees and bake for another 20 minutes. At the same time, turn on the hot air to make it evenly colored.

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You can see that the little puff is getting bigger...Screen Shot at 2014 10-26-11.48.41

This is what it looks like after seven or eight minutes

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In twenty minutes ...

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Put it in the oven for a while after coloring to make it firmer.

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Cream, custard sauce, and ice cream are all OK after baking!

2. Bread

I personally like making bread very much. Not only because it is very practical and can serve as a family breakfast, but also the fancy and taste are very varied.

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Of course, in order to make bread, I have also thrown away a lot of failed products that cannot be imported. So, for those of you who can't make bread right now, don't be afraid, you will do better than me in the near future.

Anyone who likes to make bread should know the Master of Love and Freedom, and her most classic old-fashioned bread, soft, sweet, and silky. Everyone should try it.



Surface decoration: melted butter

I used half of the above recipe for this bread.

⒈Mix the raw materials in the starter, and place it in a warm place until it swells and then falls back, and the inside is honeycomb-shaped. When fermenting, put the basin in the fermentation tank, this process is about 2 hours. The conditions of each house are different, and the time is for reference only. It depends on the degree.

⒉ Put 1 together with all the ingredients in the main dough except butter and knead until the gluten is expanded and the surface is smooth.

⒊Add butter and knead to the expansion stage, and place it in a warm place until it is about 2 times larger.

⒋Take out the dough, divide it into 4 equal parts, immediately knead the dough into strips, and then knead it to about 1 meter long

⒌Connect the two ends of the dough, fix the half-folded place with your left hand, and rub it inward for about 2 times with your right hand.

⒍Stuff the connecting parts into the circle, with 5 braids on the surface, arrange them on the oiled baking pan, and put them in a warm and humid place for final fermentation.

⒎Finally, the fermentation is over, put it into the preheated 180℃ oven, the lower layer, the upper and lower fire, about 30 minutes.

⒏ Brush the melted butter immediately after baking.

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When the original bread is tired, in addition to adding dried fruits and raisins to the dough, you can also try to make salty bread, add fried bacon and drained corn.

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I also like to eat coconut bread.

Put the butter in a semi-soft state at room temperature, add fine sugar and beat with a whisk until the color becomes lighter (here must use soft sugar or powdered sugar), add the egg liquid in portions, stirring each time to prevent water and oil separation. Finally, add coconut paste and set aside.

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Can be made like this

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Can also be made like this

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Even the bread machine can do itScreen Shot at 2014 10-26-11.50.31

3. Cake

a, lemon chiffon

I like to replace 15ML of water with lemon juice in the ordinary chiffon formula, the cake will become more refreshing, even if there are only eggs, flour, water, oil, sugar, it still has a light cheese taste!

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There are many prescriptions about Chiffon, and there is nothing right or wrong in each, and the finished product is not too bad. I will only write a formula that I am used to.

Six-inch mold formula (please double for eight-inch mold):

Egg yolk paste: two large egg yolks or three small egg yolks, water 25ML, lemon juice 15ML, salad oil 30ML, low powder 50g

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. Use a manual whisk to beat them for two or three minutes, so that the water and oil are dissolved, and no big oily flowers can be seen. Add egg yolk and stir well, sieve in low powder, and mix well. Prevent excessive stirring and tendons.

Whip the egg whites, add a few drops of lemon juice or white vinegar, add white sugar in three times, and beat until firm.

Pour one-third of the egg white paste into the egg yolk paste, stir up and down, and then pour all the egg white paste, turning it up and down while turning the pot.

Put the cake batter into the preheated 180 degree oven, close the door and turn to 140 degree, 40 minutes.

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Strictly speaking, it is not a very successful chiffon, but surface cracking is not only affected by temperature. In fact, excessive egg protein ratio will cause cracking. Large eggs are prone to this problem. But if you eat it by yourself, it doesn't matter whether it cracks or not. The good taste and soft tissue are the last word.

b. Homemade cream cheese

Most cream cheese comes in one liter, and only a quarter is used to make a cake. It is not easy to store after opening. Later, I learned that you can do this with cream cheese. You can master how much cream cheese you need. The key is that the taste is not bad.

1000 grams of whole milk (500 grams of milk + 500 grams of whipped cream can also be used, the finished product is more fragrant and the amount is more), pour into a small pot, simmer until slightly boiling, pour 50 grams of freshly squeezed lemon juice (about two Juice from a lemon), turn off the heat and stir for a while, and let it cool.

Add a little salt and stir, pour it into a gauze bag to filter, squeeze out the juice, or put it in 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.

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Cream cheese can make many delicious things, such as cheesecake.

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Such as marble brownies.

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Four, rice wine

Unexpectedly, the oven can also 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 has deviation, it is best to use an oven thermometer to measure it. If the fermentation level exceeds 40 degrees, it is not suitable to make rice wine.

Little secret, it’s even simpler if it’s Zhengxia. Just put the container on the table and the brew will be ready in two days.

Soak glutinous rice overnight, the amount of water is twice as high as that of glutinous rice, because the glutinous rice that has been soaked will grow about twice as large. Put a piece of gauze in the steaming grid, pour glutinous rice, and poke some small holes on it to make the steam uniform. Start steaming.Screen Shot at 2014 10-26-11.51.27

A catty and a half of glutinous rice was steamed for 20 minutes. It can be turned up and down when steaming for ten minutes. Taste it halfway through, the soft glutinous Q bomb is fine, it can't be mixed, and it can't be steamed too much. If it is too much, the rice will stick together.

Prepare koji when steaming glutinous rice. I tried Angel’s old-fashioned Suzhou mead koji, and finally thought it was better than the Sichuan-made koji bought by a treasure. The wine made with it is sweet but not greasy, and the wine has a strong flavor.

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Prepare a basin of cold water, it must be mineral water or cold boiled water, not tap water. The container used for the whole process of making wine should be clean, blanched with boiling water, without raw water and oil.

Pour the steamed glutinous rice into cold water and stir to boil. One is to cool down, and the other is to break up rice grains.Screen Shot at 2014 10-26-11.51.41

Then pour into a perforated container to drain. I just use the steaming grid just now.Screen Shot at 2014 10-26-11.51.48

When the temperature drops to about XNUMX degrees, you can put it into the container and add the koji. When the temperature is too high, adding koji will make the microorganisms ineffective. Then cover the container with plastic wrap, put it in the oven, and turn on the fermentation stall.

After about 30 hours, I secretly tasted a bite. The fermented rice will first become sweeter, and the sweetness will become weaker and stronger over time. This is related to the amount of koji, ambient temperature, and time, so I taste it every two hours. You can stop when you want the taste.

Pour in half a bowl of cold boiled to stop fermenting, put it in the refrigerator, and leave it for a week or two without any problems. You can eat it anytime.

If you want to drink rice wine, let it continue to ferment.

Let's have a bowl of fermented rice noodles, more fermented rice! (The little yuanzi in the picture is made by me using pumpkin puree and glutinous rice flour)

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After writing so much, it can actually be combined into one sentence:

Don't eat good food, what are you doing alive!