Six Essential Microwave Recipes for Office Lunchers
Besides reheating your packed lunch at the office, you can use your microwave at home to make many delicious and nutritious dishes. Here, the editor recommends six recipes for all you office lunchers.
Kelp and Shredded Pork
Ingredients: Soaked kelp, lean pork, shredded green onion and ginger, vinegar, cooking wine, fine salt, MSG, peanut oil, and wet starch.
Method: Wash the kelp, shred it, and place it in a bowl. Add water and heat on high microwave power for 5 minutes. Remove and drain the water. Shred the pork, and mix with fine salt, MSG, and wet starch. Spread it on a plate, cover with plastic wrap, and heat on high microwave power for 2 minutes. In another plate, add peanut oil, shredded green onion, and ginger. Heat on high microwave power for 1 minute to release the aroma. Add vinegar, cooking wine, shredded kelp, shredded pork, fine salt, and MSG, mix well, and heat on high microwave power for 1 minute and 30 seconds.
Characteristics: Refreshing, smooth, and tender, with a savory and delicious flavor.
Skewered BBQ Pork
Ingredients: Pork tenderloin, green peppers, carrot slices, wet starch, fine salt, MSG, cooking wine, clear broth, and minced green onion.
Method: Slice the pork thinly and pound it lightly to soften. Cut the green peppers into cubes. Marinate the pork slices with minced green onion, fine salt, wet starch, cooking wine, clear broth, and MSG. Thread the slices onto skewers. Wipe a baking tray clean, place the skewers on it, and grill on high microwave power for 3 minutes. Turn them over and grill for another 2 minutes.
Characteristics: Aromatic, smooth, and savory.
Note: Thread green pepper and carrot slices onto the tips of the skewers for decoration.
Fried Egg
Ingredients: Fresh eggs, and vegetable oil.
Method: Place a frying pan in the microwave and preheat on high microwave power for 2 minutes. Add vegetable oil to the bottom of the pan and heat on medium microwave power for 2 minutes. Crack the eggs into the pan. Pierce the yolks and whites with a toothpick a few times. Heat on medium microwave power for 20 seconds, turn them over, and heat for another 20 seconds. Serve.
Characteristics: A beautiful contrast of yellow and white, tender and delicious.
Note: If you don't have a frying pan, a heat-resistant plate or dish can also be used, though the color may be slightly less appealing.
Steamed Mussels in Broth
Ingredients: Fresh mussels (also known as green-lipped mussels), green onion sections, ginger slices, Sichuan peppercorns, fine salt, "three-in-one oil" (a blend of soy sauce, vinegar, and sesame oil), and green onion and ginger juice.
Method: Wash the fresh mussels and place them in a bowl. Add green onion sections, ginger slices, Sichuan peppercorns, and fine salt. Pour in some water, cover, and heat on high microwave power for 8 minutes. Remove, discard the green onion, ginger, and peppercorns, and arrange the mussels on a plate. Serve with "three-in-one oil" and green onion and ginger juice.
Characteristics: Fresh, tender, and clear, retaining the original flavor of the broth.
Microwave-Grilled Shrimp Skewers
Ingredients: 500g of shrimp, deveined and cleaned, placed in a bowl with 10g fine salt, 5g MSG, 25g cooking wine, 25g wet starch, and 1 egg white. Mix well and set aside.
Method: Thread 6-7 shrimp onto bamboo skewers. Place them on a microwave rack with a ceramic plate underneath. Start the microwave's grill function and cook for 8-10 minutes. This is a simple and flavorful dish perfect for a family meal.
Jade Mixed Vegetables
Ingredients: 12 bok choy hearts, 12 asparagus spears, 6 shiitake mushrooms, half a block of soft tofu.
Seasonings: 1 small spoon each of salt and MSG, 1 small spoon of Shaoxing wine, a dash of sesame oil, 1 large spoon of salad oil, 2 medium spoons of starch, 2 cups of broth, a little fine salt and MSG, some broth, and a little red pepper shred.
Method:
1. Remove the stems from the mushrooms and soak them in water to soften. Cut the tofu into cubes. Wash the bok choy hearts, add half a bowl of water, and heat on high power for 2 minutes. Remove and rinse with cold water.
2. Place the salt, MSG, 1 cup of broth, 1 medium spoon of starch, and 1 large spoon of salad oil in with the bok choy hearts. Heat on high power for 2 minutes. Arrange on a platter, alternating the bok choy hearts and asparagus spears around the edge. Spread the mushrooms in the center and place the tofu cubes on top of the mushrooms. Garnish with a little red pepper shred. After arranging, heat on high power for 4 minutes.
3. Mix a dash of sesame oil, 1 medium spoon of starch, a little salt and MSG, and some broth. Heat on high power for 1 minute, then pour over the dish before serving.