The hot summer is coming, and the scorching sun causes people's appetite to drop. You can use some light food at this time, such as steamed edamame rice. Some friends may not know what edamame rice is. In fact, edamame rice is fresh edamame without skin. There are also many ways to make edamame rice. You can add meat stuffing to the edamame rice, which will be more tender and nutritious. Let's talk about the practice.

The practice of steaming soybean rice 1. 1. Wash soybean and rice 2. Control the moisture, put the beans and rice into a suitable container, and add a proper amount of salt and oil. Add water to the pressure cooker, put the container filled with bean rice into the pressure cooker, steam for about 20 minutes after ventilation, and the time can be adjusted according to the number of bean rice. 4. After the pressure cooker is deflated, it can be eaten with a little stirring. Practice of steaming edamame rice 2, 1. Prepare materials, peel edamame, wash and drain.

2. Add a spoonful of soy sauce, a little salt and a spoonful of cooking wine to the minced meat, wash your hands, stir hard in one direction with your hands, and occasionally grab the minced meat with your hands and pat it hard in the bowl. 3. In the process of mixing the meat stuffing, you need to add water two or three times. After adding water every time, pat hard in one direction with your hand until the water is completely absorbed by the meat, and then add water for the next time. (The amount of water added depends on your proficiency. Generally, the maximum amount of water added is 1/3, and novices can probably add 1/4. In short, the amount of water added is subject to the complete absorption of meat stuffing, and no more meat stuffing can be added. ). Then continue stirring until the meat is sticky. 4. Add chopped green onion to the stirred meat and mix well. 5. Spread a layer of washed and drained edamame along the bowl and put the stirred meat in. 6. Pour a spoonful of soy sauce along the edge of the bowl, then cut two pickled peppers and put them in the middle of the meat. 7. Put it in a steamer. After the fire boils, steam it over medium heat for about 15 minutes.

8. Open the lid, pour half a spoonful of steamed fish and soy sauce on the surface of minced meat, cover the lid and steam for one minute. Cooking skills: 1, the meat stuffing adopts sandwich meat, which is fat and thin. In my experience, the proportion of fat and lean meat stuffing is the most suitable. Don't feel too tight because of too much lean meat, and don't feel greasy because of too much fat. 2. When seasoning the meat stuffing, use a little soy sauce to slightly color the meat stuffing, so as not to make the steamed patties glistening without color. 3. The key to tender meat stuffing: directly stir the flavored meat stuffing in one direction by hand (wash the claws in advance), constantly grasp the meat stuffing with your hands and pat it in the bowl. You need to add water to the meat two or three times in the middle of stirring, add it once and beat it hard until the water is completely absorbed by the meat, and then add it again. The amount of water added should be 1/3 or 1/4 of the amount of minced meat (unskilled people may only add 1/4 of water). In short, it is enough to feel that the meat has absorbed enough water. Then keep beating until the meat is sticky. Stir and steam the meat in place, it will be very smooth and tender.