As a country with great food, China has a variety of cooking techniques, such as frying, stir-frying, deep-fried, braised, stewed, steamed... Different techniques create different delicacies. Of course, different techniques also affect the taste and nutrition of the ingredients. has a profound impact. Today is the dog days of summer. Although it is the rainy season, the temperature after the rain is still high, the air is damp and stuffy, our bodies always feel uncomfortable, upset and irritable, and we easily get angry. And a lot of Sweating consumes a lot of money on the body, so at this time you should not only drink more water, but also pay attention to nutritional supplements. People’s appetite is generally low during the dog days of summer, so it’s perfect to eat steamed vegetables at this time. Compared with stir-fried vegetables, steamed vegetables are light, non-greasy, nutritious and less irritating, and can better maintain the deliciousness of the ingredients themselves.

In the dog days of summer, it is easy to get angry, so cooking is not as good as steaming. The 6 steamed dishes include meat and vegetables, which are refreshing, delicious and nourishing. Today I will share with you 6 very simple home-cooked steamed dishes. They are all seasonal ingredients. They are cheap and nutritious. They are also very simple to make. You don’t need to stir-fry and smell the fumes. They taste not greasy, not greasy, very refreshing, and easy to digest. Good spleen and stomach, let’s take a look!

Now is the season of winter melon. Winter melon is moist and rich in vitamins and minerals. It is a vegetable that is very suitable for the dog days of summer. Combining winter melon with prawns, It is more nutritious, and the steaming method is delicious and refreshing, suitable for all ages.

Ingredients: 10 prawns, 300 grams of winter melon, 1 small section of carrot, 1 egg (only egg white), 1 spoon of corn starch, a little pepper, light soy sauce, appropriate amount of chopped green onion, 1 spoon of light soy sauce , 1 spoon of chicken juice

1. It is best to choose black-skinned winter melon. It tastes better after steaming. Clean the winter melon, remove the skin, and then cut it into slices about half a millimeter thick and set aside.

2. Prepare a section of carrot, peel it and wash it, cut it into thin slices, then press it into a flower shape with the help of a grinder, and then cut it in half. Of course, you can ignore it if you don’t have a grinder, or Cut into your favorite shape.

3. It is best to choose fresh shrimps for prawns. After cleaning, remove the shrimp heads, take out the shrimp threads, and peel out the shrimp meat. Rinse again and chop the shrimp meat into small pieces.

4. Put the minced shrimp meat into a small bowl, add an egg white, light soy sauce, pepper, and cornstarch, and then use chopsticks to stir in one direction until it becomes very sticky. Status is fine.

5. Place the winter melon slices on the plate, arrange them into a circle, put shrimp meat in the middle, and finally put the carrots in a circle around the shrimp meat.

6. Bring the steamer to a boil in advance. After the steam is on, put the steaming tray in and steam over high heat for 10 minutes.

7. After serving, pour chicken juice over it, sprinkle with chopped green onion and enjoy.

Eggs are a common food that most families consume every day. Many people like to eat steamed eggs, usually in the form of egg custard. Today we will change the steaming method. We will make the sauce first and then add whole eggs. This way, the steamed eggs will be more enjoyable and more flavorful.

Ingredients required: 6 eggs, 1 chive, 1 coriander, 2 cloves of garlic, 2 tablespoons of light soy sauce, a little sesame oil, a little pepper, 1 tablespoon of boiled water, a little sugar

1. First, pick and wash the chives and coriander, drain them and cut them into fine pieces. Crush the garlic and cut into minced garlic. Set aside.

2. Prepare a large, deep plate, put the chives, minced coriander and minced garlic into the plate, add light soy sauce, sesame oil pepper, white sugar, and finally pour in 1 spoon of boiled water, and stir evenly.

3. Break the eggs into the plate one by one, making sure to leave some space between each egg.

4. Place the plate with eggs into the steamer, and cover it with a plate or high-temperature plastic wrap to prevent steam droplets from falling in and affecting the taste.

5. Add enough water to the pot in advance, turn on high heat to steam, continue to steam for 8 minutes, turn off the heat and continue to simmer for 2 minutes before taking it out.

6. The eggs steamed in this way taste very tender and smooth, with the flavor of coriander and chives, especially suitable for the elderly and children.

Although the weather is hot in summer, people generally exercise less, but in the process of working, studying and sweating, the body still consumes a lot of money, so we must also pay attention to nutritional supplements. Beef is a good choice. Usually it is eaten stir-fried, stewed, or marinated. You might as well try steaming it during the dog days of summer. Not only does it taste tender and smooth, but it also tastes not greasy at all, and is full of protein every bite.

Ingredients: 250 grams of beef, 100 grams of cordyceps flower, appropriate amount of chopped green onion, appropriate amount of ginger, half egg white, 1 spoon of oyster sauce, 1 spoon of light soy sauce, a little pepper, 1 tablespoon of cornstarch, appropriate amount of salt. 2 tablespoons of cooking oil

1. It is best to use fresh Cordyceps flowers, clean them, then drain them and set aside.

2. Clean the beef, wipe off the water, and then cut it into thin slices against the grain. That is, the knife and the grain are at 90 degrees when cutting, so that it will be more tender after being steamed. At the same time, cut the ginger into shreds and chop the green onions and set aside.

3. Put the cut beef into a bowl, add light soy sauce, oyster sauce, pepper, cornstarch, egg white, and salt, then mix evenly to fully absorb the flavor of the beef.

4. Finally, pour in some cooked oil, and mix evenly again so that the oil can lock the moisture in the beef, so that the taste will not be sour after steaming.

5. Also prepare a deep plate, spread the cordyceps flowers on the bottom of the plate, then put the beef into the plate, spread evenly and sprinkle with shredded ginger.

6. Bring to a boil in the steamer in advance, then add the beef, cover it with a plate, and continue steaming over high heat for about 10 minutes.

7. After steaming, take the beef out, be careful not to burn it, and then sprinkle with chopped green onion to add flavor.

8. The beef steamed in this way is very tender, smooth and delicious, and is more refreshing than stir-frying.

Summer eggplants are cheap, seasonal and delicious. Eggplant is a very oil-absorbing vegetable, especially when fried, it generally requires heavy oil. However, if you steam it, you can avoid the high-oil method. It is appetizing and refreshing, the more you eat, the more refreshing it becomes, and it is nutritious and does not cause internal heat.

Ingredients: 2 eggplants, 4 cloves of garlic, 2 spicy millets, 1 chive, 1 spoon of light soy sauce, 1 spoon of vinegar, a little sesame oil, a little chicken juice, a little salt

1. Select long eggplants with smooth skin and darker color. After cleaning, cut off both ends, and then split them lengthwise in the middle.

2. Place the eggplant directly on the steamer and steam it in a pot with cold water. After the water boils, continue to steam for about 10 minutes. At this time, we use chopsticks to prick it until it is penetrated directly.

3. Take out the steamed eggplant, let it cool, tear it into long strips, and then put it on a plate for later use.

4. Wash and chop the chives, millet and garlic in advance, put them into a small bowl to make the sauce, add light soy sauce, vinegar, sesame oil, salt and chicken juice, stir evenly.

5. Finally, pour the prepared sauce onto the eggplant, and the steamed eggplant dish is completed.

Course 5: Steamed Pork Ribs with Vermicelli

Steamed Pork Ribs with Vermicelli is a hot-selling dish in many restaurants and is very popular among diners, especially suitable for summer. Nowadays, pork ribs are cheap, and friends who love to eat can often make them at home. If you want steamed pork ribs to be delicious, it is very important to remove the fishy smell. You need to be patient when cleaning. First, you need to soak the bleeding water, and then add flour to wash the ribs. In this way, the steamed ribs will be tender and tasty, and not fishy at all.

Ingredients: Prepare 500 grams of ribs, 1 bag of steamed pork rice noodles (bought in supermarkets), 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of fermented bean curd juice, appropriate amount of five-spice powder, and a little sugar. 1 spoon of white vinegar, 2 pieces of taro

1. Put the ribs into cold water, add 1 spoon of white vinegar, and then soak for about 2 hours. During this period, be sure to change the water 2-3 times to soak the blood in the ribs. out.

2. Put 2 tablespoons of flour into the ribs, then rub each rib once, then rinse the ribs with clean water again, drain and set aside.

3. Put the ribs into a large basin, add light soy sauce, dark soy sauce, oyster sauce, fermented bean curd juice, sugar, five-spice powder, salt, and mix evenly so that the seasonings are coated on the ribs. .

4. Add the steamed pork rice noodles, mix well again so that the surface of each rib is coated with rice noodles, and then marinate for half an hour.

5. Prepare 2 pieces of taro or potatoes, yams, etc., clean them, peel them, and cut them into slices.

6. Add enough water to the steamer in advance, place the taro on the steamer, and then place the ribs on the taro. Steam over high heat, then continue steaming for 1 and a half hours until the ribs are completely cooked.

Green beans are also a seasonal vegetable in summer. They are rich in protein, dietary fiber, vitamins and minerals. We might as well eat more of them while they are cheap. This steamed green bean dish can be served as a staple food for people trying to lose weight, or as an appetizer. One pot is not enough for my family every time. It should be noted that it must be thoroughly steamed before eating.

Ingredients: 400 grams of green beans, 3 cloves of garlic, appropriate amount of cornmeal, 1 spoon of light soy sauce, 1 spoon of vinegar, a little sesame oil, appropriate amount of oil and salt

1. First pick the green beans , tear off the old tendons, then wash them with clean water, drain the water, and directly break them into small pieces.

2. Put the green beans into a basin, pour in a little cooked oil, and mix well so that the surface of each green bean is covered with cooked oil, so that the color will be emerald green and not yellow after steaming.

3. Prepare some corn flour, usually add it while stirring, so that the surface of the green beans is evenly coated with a layer of flour.

4. Green beans are not easy to cook, so it is best to put them directly on the steamer. You can put a steaming cloth on the steamer and spread the green beans on the steaming cloth.

5. It is best to put the water in the pot after the water boils and steam over high heat for about 10 minutes to ensure that the green beans are thoroughly steamed before taking them out of the pot.

6. Put the steamed green beans into a bowl, add minced garlic, light soy sauce, vinegar, sesame oil, and salt, mix well and enjoy.