First, the microwave oven is not easy to color the surface of the food. The seasoning can be applied to the surface of the food before cooking to make it dark brown.
Second, the temperature of the food heated by the microwave oven is extremely high, and it is easy to evaporate water. When cooking, it is necessary to cover the heat-resistant plastic wrap or the temperature-resistant glass cover to maintain moisture. Chicken wings, chicken breasts or fish heads, fish tails or corners of cakes are easy to overcook, and can be evenly coated with aluminum foil paper.
3. At the end of the heating, put the food on hold for a while or add some ingredients to some foods (such as cooking poultry meat, you can pour emulsified oil or sauce, then sprinkle some chili powder, breadcrumbs, etc.) Satisfactory effect that heating cannot be achieved.
Fourth, the food should be arranged on average, not piled up in order to make the food evenly heat. Small pieces of food are cooked faster than large pieces of food. It is best to cut the food into small pieces of 5 cm or less. The more regular the shape of the food, the more uniform the microwave heating. Under normal circumstances, the food should be cut into pieces or pieces of suitable size and shape.
5. If the food has a hard skin, it must be peeled off before cooking.
6. The higher the temperature of the food itself, the shorter the cooking time; the heating time in summer is shorter than in winter. Cooking thick and dense food takes longer to heat than porous and loose food. Foods with high water content generally absorb more microwaves, and the cooking time is shorter than that of low water content.
7. When cooking food in a microwave oven, it is better to cook less and not overcook. Re-cooking in the microwave oven will not affect the color and aroma of the dishes.
8. When cooking in a microwave oven, the amount of salt should be minimized so as to avoid cooking and cooking.
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