MINIBIG多功能電烤箱食譜大全28道｜全雞、燒腩、蛋撻、小食一次學會

MINIBIG Multi-functional Electric Oven Recipes: 28 Dishes | Learn Whole Chicken, Crispy Pork Belly, Egg Tarts, and Snacks All at Once

Honey Glazed Roasted Chicken | A Fail-Proof Recipe for Beginners

Easily make a honey-glazed roasted chicken with crispy skin and tender meat using the MINIBIG multi-functional electric oven! Simply marinate overnight, then set the temperature in the oven the next day to replicate restaurant-quality roasted chicken at home. Perfect for weekend gatherings, entertaining guests, or cooking with kids.

Recipe Information

  • Servings: 1 person / 1 whole chicken
  • Prep time: Overnight marination + 2 hours drying
  • Cook time: 50 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Fresh chicken 1 (whole)
  • Honey (for brushing at the end) Appropriate amount

Marinade (8 distinct layers of flavor)

  • Salt 2 tsp
  • Sugar 2 tsp
  • Light soy sauce 1 tsp
  • Dark soy sauce 1 tsp
  • Sesame oil 1 tsp
  • Chicken powder 1 tsp
  • Five-spice powder Appropriate amount
  • White pepper powder Appropriate amount

Instructions

  1. Prepare the whole chicken: Remove the head and feet. Wash thoroughly and pat dry. Set aside.
  2. Marinate for flavor: Mix all marinade ingredients. Apply evenly inside and outside the chicken. Wrap in plastic wrap and refrigerate overnight.
  3. Dry the skin: The next day, unwrap the chicken and let the skin dry in the refrigerator for 2 hours (flip the chicken once halfway through for crispier skin).
  4. Roast in the oven: Place the whole chicken on the MINIBIG electric oven rack. Set the temperature to 200°C–250°C and roast for 50–80 minutes.
  5. Glaze and finish: 5 minutes before the end of roasting, brush an even layer of honey over the chicken. Continue roasting until time is up, resulting in a golden, glossy honey-glazed roasted chicken.

Tips for Deliciousness

  • Drying the chicken skin is a crucial step for crispy skin; do not skip it.
  • For a more charred flavor, increase the temperature to 250°C during the final stage and shorten the honey-brushing time to prevent burning.

Honey Glazed Pork Ribs | An Easy Weeknight Meal MVP

Make honey-glazed pork ribs with a slightly charred exterior and tender meat using the MINIBIG multi-functional electric oven! Simply marinate in a ziplock bag for 1–2 hours, then let the oven do the rest. Perfect for weeknight dinners, binge-watching snacks, or potlucks.

Recipe Information

  • Servings: 2–3 people / 1 kg pork ribs
  • Prep time: Marinate for 1–2 hours
  • Cook time: 30–40 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Pork ribs 1 kg

Marinade (6 rich and savory flavors)

  • Red fermented bean curd 2 tbsp
  • Soy sauce 2 tbsp
  • Sugar 1 tsp
  • Chicken powder 2 tsp
  • Five-spice powder 1 tsp
  • White pepper powder 2 tsp

Instructions

  1. Prepare the ribs: Wash the pork ribs and pat dry with kitchen paper. Set aside.
  2. Mix the sauce: Combine all seasoning ingredients. Set aside.
  3. Marinate for flavor: Place the ribs and sauce in a ziplock bag and mix well. Refrigerate for 1–2 hours.
  4. Roast in the oven: Remove the ribs and place them on the rack in the MINIBIG electric oven. Set the temperature to 200°C–250°C and cook for 30–40 minutes until done.

Tips for Deliciousness

  • Marinating in a ziplock bag ensures the sauce evenly coats each rib and makes cleanup easy.
  • For a richer caramelized flavor, increase the temperature in the last 5 minutes of roasting to slightly brown the surface.

Braised Pork Knuckle with Stout and Spices | Bone-in and Flavorful, A Must-Try

Make crispy-skinned, flavorful, melt-in-your-mouth braised pork knuckle with stout and spices using the MINIBIG multi-functional electric oven! Prepare the marinade and soak overnight, then roast in two stages for crispy skin and tender meat every time. Perfect for impressive dinner parties or as a beer snack.

Recipe Information

  • Servings: 1 person / 1 bone-in pork knuckle
  • Prep time: Simmer marinade + soak overnight
  • Cook time: 45–55 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Bone-in pork knuckle 1
  • Stout 1 tbsp
  • Black peppercorns 1 tbsp
  • Fennel seeds 1 tbsp

Marinade Seasoning

  • Salt 1 tbsp
  • Cloves 3
  • Vinegar 1 tbsp
  • Red wine 2 tbsp
  • Water 1 cup
  • Butter 1 tbsp
  • Seasoned salt with pepper 2 tsp

Instructions

  1. Simmer the marinade: Combine black peppercorns, fennel seeds, salt, cloves, vinegar, red wine, and water in a pot. Bring to a boil, then turn off the heat and let cool. Set aside.
  2. Pour and marinate: Pour stout over the pork knuckle and pat evenly. Pat dry, then place in a large bowl and pour the marinade over it. Cover tightly with plastic wrap and soak overnight until flavored.
  3. First round of roasting: Place the pork knuckle skin-side up in the MINIBIG electric oven. Set the temperature to 200°C–250°C and roast for 35–45 minutes.
  4. Flip and finish: Flip the pork knuckle, then roast again for 10 minutes at 200°C using the "roast" function until cooked through.

Tips for Deliciousness

  • Soaking overnight is key for flavor; the longer it soaks, the richer the taste.
  • Roasting skin-side down first helps the bottom firm up, making the skin crispier when flipped.


Roasted Lamb Shoulder with Mint Sauce | A Top Choice for Western Entertaining

Make aromatic roasted lamb shoulder with mint sauce using the MINIBIG multi-functional electric oven! Marinate with a variety of seasonings for just half an hour before roasting, then drizzle with refreshing mint sauce. This is a must-try dish for parties and Western cuisine lovers.

Recipe Information

  • Servings: 2 people / 4 lamb shoulder pieces
  • Prep time: Marinate for 30 minutes or more
  • Cook time: 20–30 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Lamb shoulder 4 pieces

Marinade (8 aromatic herb and sauce flavors)

  • Worcestershire sauce 1 tbsp
  • Oyster sauce 2 tbsp
  • Olive oil 2 tbsp
  • Soy sauce 1 tbsp
  • Shaoxing wine 1 tbsp
  • Lemon juice 1 tbsp
  • Minced garlic 1 tbsp
  • Rosemary 1 sprig
  • Mint leaves A few
  • Black pepper powder Appropriate amount

Instructions

  1. Prepare the marinade: Mix all marinade ingredients. Wash and pat dry the lamb shoulder. Set aside.
  2. Marinate for flavor: Place the lamb shoulder and marinade in a ziplock bag. Marinate for 30 minutes or longer.
  3. Roast in the oven: Place the marinated lamb shoulder in the MINIBIG electric oven. Set the temperature to 200°C–250°C and roast for 20–30 minutes.
  4. Drizzle with sauce and serve: Arrange the lamb shoulder on a plate, then drizzle with mint sauce (1 tbsp minced garlic, 1 tsp sugar, 3 tbsp mint sauce, 1 tbsp white vinegar, mixed well) and serve.

Tips for Deliciousness

  • It is recommended to drizzle the mint sauce just before serving to maintain its refreshing taste.
  • Extending the marinating time to 2 hours will result in a richer flavor, perfect for advanced preparation.


Black Pepper Fillet Steak | Ready in 10 Minutes

Sear and roast a juicy black pepper fillet steak that locks in its flavors using the MINIBIG multi-functional electric oven! Simply marinate with black pepper sauce and roast for a short time. This is a top choice for a quick Western meal on busy days.

Recipe Information

  • Servings: 1 person / 1 fillet steak
  • Prep time: Marinate for 30 minutes
  • Cook time: 12–18 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Fillet steak 1 piece

Marinade

  • Black pepper sauce 2 tbsp
  • Cooking oil 1 tsp

Instructions

  1. Seal juices with oil: Wash the beef. To prevent moisture loss and maintain tenderness, first rub cooking oil over the surface.
  2. Simple marination: Marinate the prepared beef with black pepper sauce for 30 minutes.
  3. Roast in the oven: Place the marinated beef on the rack, then into the MINIBIG electric oven. Set the temperature to 200°C–250°C and roast for 12–18 minutes.
  4. Adjust cooking time to taste: The roasting time can be adjusted to your preference, as different cooking times will result in varying beef textures.

Tips for Deliciousness

  • For medium-rare, aim for the lower end of 12 minutes. For well-done, roast for the full 18 minutes.
  • Do not skip the step of rubbing oil to seal in juices; this helps maintain the steak's tenderness.


Crispy Roasted Pork Belly | Hong Kong Style Crispy Skin Secret

Make Hong Kong-style crispy roasted pork belly with crackling skin and juicy meat using the MINIBIG multi-functional electric oven! Dry overnight and roast in two stages to replicate the crispy pork skin from a BBQ shop at home.

Recipe Information

  • Servings: 3–4 people / 1 kg pork belly
  • Prep time: Blanching + overnight marination
  • Cook time: 40–60 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Pork belly (five-flower meat) 1 kg
  • Shaoxing wine 1/2 tbsp
  • Coarse salt (for sprinkling on skin) 1 tsp

Marinade

  • Fine salt 2 tsp
  • Chicken powder 1 tsp
  • Five-spice powder 1/2 tsp

Instructions

  1. Prepare the marinade: Mix fine salt, chicken powder, and five-spice powder. Set aside.
  2. Blanch the pork: Wash the pork belly. Blanch in boiling water for about 15 minutes until 60-70% cooked. Remove and drain well. Use a meat tenderizer to prick many holes in the pork skin. Flip and score a few cuts on the meat side.
  3. Apply seasoning: First, evenly rub Shaoxing wine over the pork belly. After a while, apply the mixed marinade evenly over the meat and sides (do not apply to the skin as the marinade contains five-spice powder).
  4. Wrap and dry: Wrap the bottom and sides of the pork belly with aluminum foil, leaving the skin exposed. Refrigerate overnight (this helps dry the pork skin).
  5. First round of roasting: Open the MINIBIG electric oven. Place the pork flat on the rack (skin-side down). Set the temperature to 200°C–250°C and roast for 20–30 minutes.
  6. Crispy skin finish: Flip the pork (skin-side up). Sprinkle with coarse salt. Set the temperature to 200°C–250°C and roast for another 20–30 minutes until the skin is crispy. Remove, let cool, then slice and serve.

Tips for Deliciousness

  • Drying the pork skin overnight is crucial for crispy skin; do not skip this step.
  • Letting it cool for 10 minutes before slicing prevents the crispy skin from softening and results in neater slices.


Sichuan Peppercorn and Garlic Pork Belly with Scallions | Bold Flavor, Perfect with Drinks

Make intensely aromatic Sichuan peppercorn and garlic pork belly with scallions using the MINIBIG multi-functional electric oven! Marinate with Sichuan peppercorns and minced garlic for two days in the refrigerator for deep flavor, then pair with fresh scallions for an irresistible bite. This is a perfect dish for those who love strong flavors and a great accompaniment for drinks.

Recipe Information

  • Servings: 2 people / 300g skin-on pork belly
  • Prep time: Marinate in refrigerator for about 2 days
  • Cook time: 30–35 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Skin-on pork belly (about 2.5cm thick) 300g
  • Scallion 1 stalk

Marinade (Spicy and Aromatic)

  • Coarse black pepper 1 tbsp
  • Sichuan peppercorns 1/2 tbsp
  • Minced garlic 1/2 tbsp
  • Rice wine 1 tbsp
  • Salt 2 tsp
  • Sugar 1 tsp

Instructions

  1. Prepare the marinade: Mix all seasoning ingredients well. Set aside.
  2. Deep marination: Wash the pork belly and pat dry. Rub the marinade evenly over the pork, then wrap tightly with plastic wrap. Refrigerate for about 2 days for deep flavor.
  3. Roast in the oven: Take out the marinated pork. Place it in the MINIBIG electric oven. Set the temperature to 200°C–250°C and roast for 30–35 minutes.
  4. Cool and slice: Remove the pork and let it cool for about 10 minutes before slicing. Serve with scallions.

Tips for Deliciousness

  • Refrigerating for two days allows the Sichuan peppercorn aroma to fully penetrate the meat; the longer it marinates, the more flavorful it will be.
  • Slicing after cooling prevents juices from escaping and results in neater slices.


Honey Roasted Duck | Recreate BBQ Shop Flavor with a Whole Duck

Make honey roasted duck with crispy, shiny skin and a perfect balance of sweet and savory flavors using the MINIBIG multi-functional electric oven! Marinate overnight with 8 seasonings, then finish with maltose for a rich color. Easily replicate a BBQ shop's whole duck at home.

Recipe Information

  • Servings: 2–3 people / 1 female duck
  • Prep time: Marinate overnight + 2 hours drying
  • Cook time: 45–55 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Female duck 1
  • Honey 4 tbsp
  • Dark soy sauce 3 tbsp
  • White vinegar 2 tbsp

Marinade

  • Salt 2 tsp
  • MSG 2 tsp
  • Five-spice powder 1 tsp
  • Angelica sinensis slices 4
  • Green onion 1 stalk
  • Garlic cloves 4
  • Shaoxing wine 2 tbsp
  • White pepper powder Appropriate amount

Instructions

  1. Prepare the whole duck: Remove the duck head, tail, and feet. Wash thoroughly, drain well. Set aside.
  2. Marinate for flavor: Rub all marinade ingredients inside the duck, then rub the remaining marinade outside the duck. Cover with plastic wrap and refrigerate overnight. The next day, unwrap and let the duck skin dry in the refrigerator for 2 hours (flip the duck after one hour).
  3. Prepare the sauce: Mix honey, dark soy sauce, and white vinegar. Set aside.
  4. Roast in the oven: Butterfly the marinated whole duck, then secure it on the rack. Set the temperature to 200°C–250°C and roast for 45–55 minutes.
  5. Glaze and finish: In the last 10 minutes, brush a layer of maltose over the duck. Continue roasting until time is up, and the honey roasted duck is complete.

Tips for Deliciousness

  • Drying the duck skin is also a crucial step for crispy skin; do not skip it.
  • Butterflying and securing the duck ensures more even heating and better browning of the skin.

Honey Glazed Char Siu | BBQ Shop Level Sweetness and Aroma

Make juicy and glossy honey glazed char siu using the MINIBIG multi-functional electric oven! Marinate with char siu sauce and maltose for one hour, then brush with another layer of sauce at the end. The sweet, savory, and slightly charred flavors are comparable to freshly made char siu from a BBQ shop.

Recipe Information

  • Servings: 2–3 people / 600g pork collar butt
  • Prep time: Marinate for 1 hour or more
  • Cook time: 20–30 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • Pork collar butt (pork belly can also be used) 600g

Marinade

  • Char siu sauce 2 tbsp
  • Maltose 2 tbsp
  • Chicken powder 2 tsp
  • Rose wine 1 tsp
  • Five-spice powder 1/2 tsp
  • Cooking oil 1/2 tsp

Instructions

  1. Prepare the maltose: Wash and drain the pork shoulder. Melt the maltose in a double boiler, then mix it with the other marinade ingredients.
  2. Marinate the pork: Spread the marinade evenly over the pork. Finally, add cooking oil and marinate for at least 1 hour.
  3. Bake in the oven: Open the MINIBIG electric oven, place the pork flat on the rack, set the temperature to 200°C–250°C, and bake for 20–30 minutes.
  4. Glaze and finish: In the last 5 minutes, open the oven door, brush a thin layer of char siu sauce on both sides of the pork, then flip and continue baking until cooked. Slice and serve.

Tips for Deliciousness

  • Melting maltose in a double boiler makes the sauce smoother and prevents clumping when spreading.
  • Brush only a thin layer of sauce at the end to prevent burning and affecting the sweet and savory flavor.

Lemon Black Pepper Salmon | Low-Calorie Quick Meal

Make tender and juicy Lemon Black Pepper Salmon with the MINIBIG Multi-functional Electric Oven! Simple three-ingredient marinade for quick flavoring, ready in just 12 minutes, ideal for fitness meals or busy workdays.

Recipe Information

  • Servings: 1 person / 1 salmon fillet
  • Prep time: 10 minutes for marinating
  • Cook time: 12–18 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 1 salmon fillet
  • ½ lemon

Marinade

  • 1 tbsp rice wine
  • ⅓ tsp salt
  • ¼ tsp black pepper powder

Instructions

  1. Prepare the fish: Wash the salmon and pat dry with kitchen paper. Marinate with rice wine, salt, and black pepper for a while.
  2. Oil to prevent sticking: Lightly oil the rack, then place the salmon on it.
  3. Bake and serve: Place the rack in the MINIBIG electric oven, set the temperature to 200°C–250°C, and bake for 12–18 minutes. Remove and plate, then squeeze lemon juice over the salmon and serve.

Tips for Deliciousness

  • Patting the fish dry before marinating helps the seasonings penetrate faster.
  • Squeezing lemon juice immediately after baking enhances the fresh flavor of the fish and reduces fishiness.

Crispy Fries | Foolproof Afternoon Snack

Make golden and crispy Crispy Fries with the MINIBIG Multi-functional Electric Oven! Bake directly from frozen, stir once halfway through, and achieve a fry-shop level of crispiness in 25 minutes.

Recipe Information

  • Servings: 2–3 people / 1 bag of frozen fries
  • Prep time: No prep needed, no thawing
  • Cook time: 25–35 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 1 bag of commercially available frozen fries (approx. 500g)

Instructions

  1. Bake directly: No need to thaw the fries. Place parchment paper on the rack, then pour the frozen fries onto it.
  2. Bake and stir: Set the temperature to 200°C–250°C and bake for 25–35 minutes. Stir the fries halfway through (when there are 10 minutes left).
  3. Season and serve: Sprinkle coarse salt on the cooked fries for a better taste.

Tips for Deliciousness

  • Stirring halfway through ensures the fries cook evenly and prevents some from burning.
  • Sprinkle salt immediately after taking them out of the oven, as the salt will adhere to the surface of the fries more easily.

Caramel Popcorn | Homemade Cinema-Style Snack

Make sweet and crispy Caramel Popcorn with the MINIBIG Multi-functional Electric Oven! Pop dry corn kernels directly in the oven, then mix with homemade caramel, and enjoy classic cinema-style flavor in 21 minutes.

Recipe Information

  • Servings: 2–3 people / 100g dry corn kernels
  • Prep time: Approx. 5 minutes to make caramel
  • Cook time: 21–25 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 100g dry corn kernels
  • 1 tbsp cooking oil
  • ¼ tsp salt
  • 2 tbsp white sugar
  • 2 tbsp water

Seasoning

  • Caramel, as needed

Instructions

  1. Mix corn kernels: Combine dry corn kernels, cooking oil, and salt, mix well, and set aside.
  2. Make caramel: Add white sugar to water, and cook over low heat to make caramel. Set aside.
  3. Bake in the oven: Place parchment paper on the rack, then pour the mixed corn kernels onto the parchment paper. Set the temperature to 200°C–250°C and bake for 21–25 minutes.
  4. Mix with caramel: Transfer the popped popcorn to a large bowl, add the caramel, and mix well.

Tips for Deliciousness

  • Cook caramel over low heat slowly to prevent burning and a bitter taste that would affect the overall flavor.
  • Mix popcorn with caramel as soon as it comes out of the oven. Mixing while hot ensures a more even coating.

Cheese and Tomato Baked Zucchini | Low-Calorie Vegetarian Light Meal Option

Make cheesy, refreshing, and appetizing Cheese and Tomato Baked Zucchini with the MINIBIG Multi-functional Electric Oven! Zucchini slices topped with cheese and tomato dices, ready in 15 minutes, an ideal side dish for fitness meals, weight loss, or vegetarian days.

Recipe Information

  • Servings: 2 people / 1 zucchini
  • Prep time: 5 minutes for slicing and seasoning
  • Cook time: 15–21 minutes
  • Oven temperature: 190°C (adjustable to 190–230°C)

Main Ingredients

  • 2 tbsp shredded cheese
  • 1 tomato
  • 1 zucchini
  • A little olive oil
  • A little salt
  • A little black pepper powder

Instructions

  1. Prepare zucchini: Slice the zucchini into long pieces. Brush with olive oil and sprinkle with salt and black pepper powder.
  2. Arrange toppings: Sprinkle the shredded cheese evenly over the zucchini, then dice the tomatoes and sprinkle over the cheese.
  3. Bake in the oven: Place the zucchini flat on the rack and put it into the MINIBIG electric oven. Set the temperature to 190°C–230°C and bake for 15–21 minutes. Serve immediately.

Tips for Deliciousness

  • Try to cut zucchini slices to a consistent thickness so they cook evenly.
  • Use easily melting cheese (like mozzarella) for a richer, more flavorful result.


Pineapple Chicken Skewers | Popular Summer BBQ Platter

Make sweet and sour, appetizing Pineapple Chicken Skewers with the MINIBIG Multi-functional Electric Oven! Chicken thigh meat skewered with pineapple, bell peppers, and mushrooms, colorful and filling, a must-have platter for summer gatherings or parties.

Recipe Information

  • Servings: 3–4 people / 200g chicken thigh meat
  • Prep time: 2 hours for marinating
  • Cook time: 18–23 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 200g chicken thigh meat
  • 5 slices canned pineapple
  • 10 mushrooms
  • ½ green bell pepper
  • ½ yellow bell pepper
  • 10 cloves garlic

Marinade

  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • ½ tbsp sugar
  • 2 tsp wine
  • 1 tsp garlic chili sauce
  • Pepper powder, as needed
  • 1 tsp sesame oil

Instructions

  1. Prepare chicken: Cut chicken thigh meat into 3cm cubes.
  2. Marinate the chicken: Mix all marinade ingredients well, add the chicken, and stir evenly. Cover with plastic wrap and refrigerate for 2 hours to marinate.
  3. Prepare other ingredients: Peel garlic, clean mushrooms (no need to wash), cut pineapple, green bell pepper, and yellow bell pepper into cubes. Set aside.
  4. Assemble skewers: Thread 2 pieces of chicken, 1 piece of pineapple, 1 piece of green bell pepper, 1 piece of yellow bell pepper, 1 mushroom, and 1 clove of garlic onto each skewer.
  5. Bake in the oven: Place the assembled skewers on the rack, set the temperature to 200°C–250°C, and bake for 18–23 minutes.

Tips for Deliciousness

  • Threading whole garlic cloves adds aroma, and after roasting, they become soft and non-pungent.
  • No need to wash mushrooms; just wipe them clean with a paper towel to prevent them from absorbing water and affecting the texture.

Honey French Toast | Easy Breakfast in 5 Minutes

Make crispy outside, soft inside, and eggy Honey French Toast with the MINIBIG Multi-functional Electric Oven! Dip bread in egg batter and bake directly, no pan-frying needed, perfect for lazy breakfasts and weekend brunches.

Recipe Information

  • Servings: 1 person / 2 slices sandwich bread
  • Prep time: 5 minutes to prepare egg batter
  • Cook time: 12–15 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 2 slices sandwich bread
  • 1 egg
  • 200ml fresh milk

Seasoning

  • Salt, as needed
  • Butter, as needed
  • Honey, as needed

Instructions

  1. Prepare egg batter: Beat the egg, add fresh milk and salt, and stir evenly to create the egg batter. Set aside.
  2. Soak and bake: Place parchment paper on the rack, spread a thin layer of butter on the parchment paper. Dip the bread in the egg batter, then place it on the parchment paper. Set the temperature to 200°C–250°C and bake for 12–15 minutes.
  3. Season and serve: When serving, add honey and a small piece of butter. Enjoy!

Tips for Deliciousness

  • Do not soak the bread in the egg batter for too long to prevent it from becoming too soggy after baking.
  • Add butter immediately after removing from the oven to make the toast surface smoother and shinier.

Seafood Skewers (Salmon & Squid) | Lemon-Scented Seafood Platter

Make tender and juicy Lemon-Scented Seafood Skewers with the MINIBIG Multi-functional Electric Oven! Salmon skewered with squid, lemon, and cherry tomatoes. Garlic and lemon juice enhance the flavor and remove fishiness. A restaurant-quality appetizer in 12 minutes.

Recipe Information

  • Servings: 2 people / 1 squid, 1 salmon fillet
  • Prep time: 1 hour for marinating
  • Cook time: 12–18 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 1 squid
  • 1 salmon fillet
  • 1 lemon
  • 10 cherry tomatoes

Marinade

  • 2 tsp rice wine
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice
  • Salt, as needed
  • Sugar, as needed
  • Pepper powder, as needed

Instructions

  1. Prepare seafood: Wash salmon and squid, then cut into 3cm cubes.
  2. Marinate the seafood: Mix all marinade ingredients well, add squid and salmon, and stir evenly. Cover with plastic wrap and refrigerate for 1 hour to marinate.
  3. Prepare other ingredients: Cut lemon into 8 wedges, wash cherry tomatoes. Set aside.
  4. Assemble skewers: Thread 2 pieces of salmon, 2 pieces of squid, 1 lemon wedge, and 1 cherry tomato onto each skewer.
  5. Bake in the oven: Place the assembled skewers on the rack and put them into the MINIBIG electric oven. Set the temperature to 200°C–250°C and bake for 12–18 minutes. Serve immediately.

Tips for Deliciousness

  • Try to keep the thickness of salmon and squid consistent so they cook at the same rate.
  • Grilling lemons with the skewers releases fruit aroma, which adds more depth than squeezing juice afterward.

Lemon Salt Baked Shrimp | 8-Minute Quick Appetizer

Make sweet and springy Lemon Salt Baked Shrimp with the MINIBIG Multi-functional Electric Oven! Simple preparation and quick marination, ready in 8 minutes, the fastest option for entertaining guests or as a bar snack.

Recipe Information

  • Servings: 2 people / 10 fresh shrimp
  • Prep time: 15 minutes for preparation + marinating
  • Cook time: 8–12 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 10 fresh shrimp
  • 1 lemon

Marinade

  • 1 tbsp rice wine
  • Sea salt, as needed

Instructions

  1. Prepare shrimp: Use scissors to trim the sharp points and whiskers off the fresh shrimp, then remove the intestinal tract. Wash and drain, then mix with rice wine and marinate for about 15 minutes.
  2. Prepare lemon salt: Grate lemon peel and mix evenly with sea salt. Set aside.
  3. Bake in the oven: Skewer the marinated shrimp, sprinkle with an appropriate amount of lemon sea salt, place the prepared shrimp on the rack, and set the temperature to 200°C–250°C. Bake for 8–12 minutes.
  4. Peel and enjoy: When serving, peel the shrimp shells and pair with fresh lemon juice for enhanced flavor.

Tips for Deliciousness

  • Removing the intestinal tract before marinating significantly reduces fishiness.
  • Mixing lemon zest with sea salt enhances the savory and aromatic layers, making it more fragrant than simply sprinkling salt.

Cheese and Herb Stuffed Mushrooms | Must-Try Appetizer

Make crispy outside, soft inside Cheese and Herb Stuffed Mushrooms with the MINIBIG Multi-functional Electric Oven! Breadcrumbs mixed with cheese powder and parsley stuffed into mushrooms, a Western restaurant-quality appetizer in 12 minutes.

Recipe Information

  • Servings: 2–3 people / 1 box fresh mushrooms
  • Prep time: 10 minutes to prepare filling
  • Cook time: 12–18 minutes
  • Oven temperature: 190°C (adjustable to 190–220°C)

Main Ingredients

  • 1 box fresh mushrooms (white or brown are fine)
  • 2 tbsp breadcrumbs
  • 1 tbsp cheese powder
  • 1 tsp fresh parsley (chopped)
  • 2 tbsp olive oil
  • Salt, as needed

Instructions

  1. Prepare mushrooms: No need to wash mushrooms with water; simply wipe them with a paper towel and remove the stems. Set aside.
  2. Prepare filling: Mix breadcrumbs, cheese powder, chopped parsley, olive oil, and salt evenly.
  3. Stuff and bake: Stuff the mixed ingredients into the mushrooms, then place them on the rack and put them into the MINIBIG electric oven. Set the temperature to 190°C–220°C and bake for 12–18 minutes. Serve immediately.

Tips for Deliciousness

  • Not washing mushrooms with water helps retain their fresh flavor and texture, preventing them from releasing water after baking.
  • When stuffing the filling, press it down slightly so it doesn't fall out after baking.

Bacon Butter Hasselback Potatoes | Secret to Crispy Potato Hearts

Make crispy-skinned, fluffy-centered Bacon Butter Hawaiian Potatoes with the MINIBIG Multi-functional Electric Oven! Slice the potatoes, insert bacon slices, brush with butter, and slow-roast for 35 minutes for a dish that’s as appealing to the eye as it is to the palate.

Recipe Information

  • Servings: 2 servings / 2 US potatoes
  • Prep time: 10 minutes for slicing + bacon seasoning
  • Cook time: 35–45 minutes
  • Oven temperature: 190°C (adjustable to 190–220°C)

Main Ingredients

  • 2 US potatoes
  • 2 slices bacon
  • 1 tbsp butter
  • Pinch of black pepper
  • Pinch of olive oil
  • Pinch of sea salt or garlic salt
  • Pinch of fresh parsley

Instructions

  1. Slit potatoes: Wash the potatoes, place the flatter side down, and make cuts every 0.5cm, without cutting all the way through (placing chopsticks underneath prevents cutting completely).
  2. Prepare bacon: Cut bacon into 2cm wide pieces, add olive oil and black pepper, and marinate briefly. Chop parsley and set aside.
  3. Arrange on baking sheet: Place potatoes on a baking sheet, stuff bacon into each slit, then brush butter over the potatoes and sprinkle with chopped parsley.
  4. Bake: Place potatoes on the rack, set temperature to 190°C–220°C, and bake for 35–45 minutes or until the potato skin is crispy and the inside is soft.

Tips for Deliciousness

  • When slicing, place a chopstick underneath to prevent accidentally cutting the potato all the way through.
  • Brush with butter once halfway through baking for a more even browning of the skin.

Hoisin Chicken Breast and Vegetable Skewers | Low-Fat Summer BBQ

Make low-fat, high-protein Hoisin Chicken Breast and Vegetable Skewers with the MINIBIG Multi-functional Electric Oven! Skewer chicken breast with onions, mushrooms, and cherry tomatoes, then brush with hoisin sauce for an aromatic finish. Even healthy meals can be hearty.

Recipe Information

  • Servings: 3–4 servings / 200g chicken breast
  • Prep time: 2 hours for marinating
  • Cook time: 18–25 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 200g chicken breast
  • Half an onion
  • 10 mushrooms
  • Half a green bell pepper
  • 10 cherry tomatoes

Marinade

  • 2 tbsp hoisin sauce
  • 2 tsp cooking wine
  • 1 tbsp soy sauce
  • Half a tbsp sugar
  • Pinch of pepper
  • 1 tsp sesame oil

Instructions

  1. Prepare chicken: Dice chicken breast into approximately 3cm pieces.
  2. Marinate: Mix all marinade ingredients evenly, add chicken and mix well. Cover with plastic wrap and refrigerate for 2 hours to marinate thoroughly.
  3. Prepare other ingredients: Peel and chop onion into chunks, wipe mushrooms clean (no need to wash), cut green bell pepper into squares, wash cherry tomatoes, and set aside.
  4. Skewer assembly: On each skewer, thread 2 pieces of chicken, 1 piece of green bell pepper, 1 piece of onion, 1 mushroom, and 1 cherry tomato.
  5. Bake: Place the skewered meat on the rack, set temperature to 200°C–250°C, and bake for 18–25 minutes (brush with another layer of hoisin sauce 2 minutes before the timer ends).

Tips for Deliciousness

  • Chicken breast can dry out easily, so cut the pieces into similar sizes to ensure even cooking.
  • Brushing the sauce towards the end prevents it from burning too early and gives a shinier finish.

Hawaiian Cheese Pizza | Homemade Thin Crust, Foolproof

Make crispy, thin-crust, stretchy-cheese Hawaiian Cheese Pizza with the MINIBIG Multi-functional Electric Oven! Homemade dough with pineapple and ham, baked in 10 minutes for a fresh, homemade pizza better than takeout.

Recipe Information

  • Servings: 2 servings / 2 pizza crusts
  • Prep time: Overnight dough fermentation or 1st proofing at room temperature + 35 minutes rest
  • Cook time: 10–20 minutes
  • Oven temperature: 200°C (adjustable to 200–230°C)

Dough Ingredients

  • 200g bread flour
  • 120g water
  • 3g yeast
  • 10g melted butter
  • 2 tsp sugar
  • 1/2 tsp salt

Toppings

  • Canned pineapple
  • Ham slices
  • Shredded cheddar cheese
  • Tomato sauce

Instructions

  1. Make the dough: Knead all dough ingredients into a ball and refrigerate overnight (or 1st proof at room temperature).
  2. Divide and rest: Divide into 2 portions, degas and knead into balls, then let rest for 10 minutes.
  3. Roll out crusts: Roll into a dough disc about 4mm thick.
  4. Form crust edges: Roll up the edges (roll more for thicker edges).
  5. Prick and second proof: Prick many holes in the bottom, then let it proof for 25 minutes.
  6. Sauce and top: Spread tomato sauce, layer with ham slices, then cheddar cheese, and finally arrange ham slices and pineapple chunks on top.
  7. Bake: Line the rack with parchment paper, brush lightly with oil on the parchment paper, place the pizza on top, set the temperature to 200°C–230°C, and bake for 10–20 minutes.

Tips for Deliciousness

  • You can prepare the dough the night before and cold-ferment it in the refrigerator. When you're busy, you can just roll it out on the day, saving time.
  • Pricking holes in the bottom prevents the center of the dough from puffing up unevenly during baking.

Honey Roasted Chicken Wings | Must-Have Snack for Guests

Make savory, juicy, and glossy Honey Roasted Chicken Wings with the MINIBIG Multi-functional Electric Oven! Marinate with 7 simple ingredients overnight for more flavor, then brush with honey at the end for shine and sweetness. A popular party snack.

Recipe Information

  • Servings: 3–4 servings / 10 chicken wings
  • Prep time: 1 hour marinating (overnight is better)
  • Cook time: 20–30 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 10 chicken wings
  • 1½ tbsp honey

Marinade

  • 2 tbsp soy sauce
  • 1/2 tsp sugar
  • 1 tsp chicken powder
  • 1/2 tsp minced garlic
  • Pinch of minced ginger
  • Pinch of five-spice powder
  • Pinch of pepper

Instructions

  1. Prepare chicken wings: Wash chicken wings, pat dry with paper towels, then poke several small holes in the wings with a toothpick to help absorb the marinade. Set aside.
  2. Marinate: Mix all marinade ingredients evenly, then mix with chicken wings. Refrigerate for about 1 hour or longer (overnight is ideal).
  3. Bake and brush with honey: Set temperature to 200°C–250°C and bake for 20–30 minutes. Brush with honey 3 minutes before the end of cooking, then continue baking for the final 3 minutes.

Tips for Deliciousness

  • Poking holes in the chicken wings allows the marinade to penetrate faster, shortening marinating time.
  • Brush with honey towards the end to prevent it from burning too early, which could affect the color.

Crispy Roasted Cashews | Office and Binge-Watching Snack

Make crispy, non-greasy Crispy Roasted Cashews with the MINIBIG Multi-functional Electric Oven! No deep-frying required, just roast directly on parchment paper for 15 minutes. A low-guilt office and binge-watching snack.

Recipe Information

  • Servings: 3–4 servings / 250g raw cashews
  • Prep time: No marinating required
  • Cook time: 15–20 minutes
  • Oven temperature: 200°C (adjustable to 200–230°C)

Main Ingredients

  • 250g raw cashews
  • 1/2 tsp salt

Instructions

  1. Prepare for baking: Line the rack with parchment paper and spread the raw cashews on it.
  2. Bake: Set the temperature to 200°C–230°C and bake for 15–20 minutes. Remove the cashews, let them cool slightly, then sprinkle with coarse salt and enjoy.

Tips for Deliciousness

  • Sprinkling salt after roasting allows the flavor to adhere more evenly to the cashews.
  • Cashews will become crispier after cooling. They will be slightly softer if eaten warm.

Five-Spice Braised and Roasted Peanuts | Classic Bar Snack

Make savory and flavorful Five-Spice Braised and Roasted Peanuts with the MINIBIG Multi-functional Electric Oven! Peanuts are first braised to infuse flavor, then roasted dry in the oven. Healthier than deep-frying, these are a classic snack for binge-watching or enjoying with drinks.

Recipe Information

  • Servings: 3–4 servings / 250g skinless peanuts
  • Prep time: Braising + soaking for 2 hours
  • Cook time: 18–23 minutes
  • Oven temperature: 200°C (adjustable to 200–220°C)

Main Ingredients

  • 250g skinless peanuts
  • 1/2 tsp salt
  • 1/4 tsp five-spice powder
  • 300ml water

Instructions

  1. Braise peanuts: Mix all ingredients and bring to a boil, then let soak in the pot for about 2 hours.
  2. Drain and bake: Drain the peanuts and place them in the roasting basket.
  3. Roast and finish: Set the temperature to 200°C–220°C and roast for 18–23 minutes. Remove the peanuts, let them cool slightly, then sprinkle with coarse salt and enjoy.

Tips for Deliciousness

  • The longer the soaking time, the more the five-spice braising liquid can penetrate the peanuts.
  • Roasting skinless peanuts allows for more even browning and prevents undercooked spots.

Baked Frozen Chicken Nuggets | Quick Snack in 3 Steps, No Thawing

Make golden and crispy Baked Frozen Chicken Nuggets with the MINIBIG Multi-functional Electric Oven! No thawing needed, just put store-bought frozen chicken nuggets directly into the oven. In 30 minutes, you'll have a quick snack with less oil than frying.

Recipe Information

  • Servings: 2–3 servings / 1 bag of store-bought frozen chicken nuggets
  • Prep time: No preparation, no thawing
  • Cook time: 30–40 minutes
  • Oven temperature: 200°C (adjustable to 200–250°C)

Main Ingredients

  • 1 bag of store-bought frozen chicken nuggets (appropriate amount)

Instructions

  1. Directly into the oven: No need to thaw the chicken nuggets. Place an appropriate amount of nuggets (leaving space) into the roasting basket.
  2. Bake: Place the chicken nuggets on the rack, set the temperature to 200°C–250°C, and bake for 30–40 minutes.
  3. Season and serve: After baking, sprinkle with cumin or sea salt for better flavor.

Tips for Deliciousness

  • Leaving space between the chicken nuggets allows for more even hot air circulation, resulting in a crispier crust.
  • Sprinkle seasoning powder while hot after removing from the oven for better aroma adherence.

Hong Kong-Style Egg Tarts | Flaky Crust, Smooth Filling (Home Edition)

Make flaky crust, smooth-filled Hong Kong-Style Egg Tarts with the MINIBIG Multi-functional Electric Oven! Homemade buttery crust with a tender egg custard, ready in 18 minutes for a tea-restaurant quality afternoon treat.

Recipe Information

  • Servings: Approximately 6–8 egg tarts / depends on mold size
  • Prep time: About 30 minutes for making crust + preparing custard
  • Cook time: 18–25 minutes
  • Oven temperature: 200°C (adjustable to 200–220°C)

Crust Ingredients

  • 225g flour
  • 125g butter
  • 55g icing sugar
  • 1 egg
  • Pinch of vanilla extract

Custard Ingredients

  • 3 eggs
  • 110g caster sugar
  • 110g hot water
  • 85g evaporated milk
  • 1/2 tsp vanilla extract

Instructions

  1. Soften butter: Allow butter to soften at room temperature. Beat until creamy with an electric mixer. Add icing sugar in two batches, beating slowly until pale.
  2. Mix in egg liquid: Add beaten egg in two batches, beat slowly until combined. Add vanilla extract and mix well. Sift in flour in two batches, knead into a dough.
  3. Press tart crusts: Roll out the dough into a flat sheet. Place the dough into tart molds, using two thumbs to press it firmly into place (start from the bottom, pressing gently and rotating the mold, then gently press the dough outwards to form an even thickness).
  4. Prepare custard: Mix caster sugar and hot water until sugar is completely dissolved. Set aside. Beat eggs and evaporated milk together. Add the sugar water and mix until fully combined.
  5. Strain and fill: Strain the custard mixture to remove any particles and foam, then pour it into the tart shells with the crusts.
  6. Bake: Place the prepared egg tarts on the rack, set the temperature to 200°C–220°C, and bake for 18–25 minutes. Insert a toothpick into the custard; if it stands upright, it's done.

Tips for Deliciousness

  • Try to press the tart crusts to an even thickness to avoid over-browning or undercooking in parts.
  • Straining the custard removes foam and impurities, resulting in a smooth and shiny surface for the baked egg tarts.

Honey Roasted Sweet Potatoes / Purple Potatoes | Naturally Sweet and Healthy Snack

Make juicy and sweet Honey Roasted Sweet Potatoes / Purple Potatoes with the MINIBIG Multi-functional Electric Oven! Just prick with holes and brush with oil, then slow roast at high temperature for 45 minutes to get the naturally sweet and savory flavor of street-side roasted sweet potatoes.

Recipe Information

  • Servings: 3–5 servings / 3–5 sweet potatoes or purple potatoes
  • Prep time: 5 minutes for washing and pricking holes
  • Cook time: 45–60 minutes
  • Oven temperature: 250°C

Main Ingredients

  • 3–5 sweet potatoes / purple potatoes
  • Pinch of olive oil

Instructions

  1. Select and prepare potatoes: Choose sweet potatoes/purple potatoes of uniform size (avoiding overly large ones that might be undercooked). Wash and dry them, then prick many small holes in the surface with a fork (to prevent bursting and allow faster flavor absorption).
  2. Preheat and bake: Preheat oven to 250°C. Brush a thin layer of oil on the surface of the sweet potatoes (optional, but makes them crispier and sweeter after baking). Place on a rack or a baking sheet lined with foil, and bake on the middle shelf for 45–60 minutes (adjust according to size).
  3. Check and flip: Flip once halfway through. Poke the thickest part with a chopstick; if it goes through easily, it's cooked. If you prefer a more "flowy" texture, you can extend the baking time according to your preference.

Tips for Deliciousness

  • Choosing sweet potatoes of uniform size ensures consistent baking time for the entire batch, preventing some from being undercooked.
  • Extending the baking time allows starches to convert into more natural sugars, resulting in a sweeter and "flowier" texture.
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