Exercise:
1. Cut the baby cabbage in half vertically, blanch it in boiling water for 5 seconds, and take it out. Cut the frozen tofu into pieces with a thickness of 0.5 cm, blanch it in boiling water 1 min, take it out and drain it. Wash the bacon, steam it in a cage for 20 minutes, take it out and cut it into 0.2 cm thick slices.
2. Arrange the frozen tofu neatly at the bottom of the bowl, spread the baby dishes, spread the bacon slices on the top layer, and then add salt, chicken essence, broth and lard to steam 15 minutes.
Features: the combination of meat and vegetables, beautiful shape.
Related links:
Self-made bacon: Wipe the pork belly with coarse salt mixed with edible nitrate (the ratio of nitrate to meat is11000), put it in a salt tank, flatten it with a chopping board, leave it uncovered at room temperature for one day, and then take it out and hang it in a cool and ventilated place to dry (about one to two days). When in use, the salt particles are washed with clear water before steaming.
Steamed bamboo shoots with bacon Material: bacon, bamboo shoots.
Exercise:
1. Wash the bamboo shoots, cut them in half, cut them into thin slices and spread them at the bottom of the dish.
2. Slice the bacon and lay it flat on the bamboo shoots. Sprinkle a tablespoon of sugar and a little water.
3. Boil the water in the pot and steam for 7 minutes.
Pumpkin Steamed Bacon Materials: Shanghai Bacon 300g, Pumpkin 300g, Shredded Green Pepper, Shredded Onion, Coriander Segment, Soy Sauce, Peanut Oil, MSG, Cooking Wine.
Exercise:
1. Peel the pumpkin, cut it into thick slices, put it on a plate, slice the bacon and put it on the pumpkin.
2. Add monosodium glutamate and cooking wine to the preserved bacon and pumpkin, steam in a steamer for 30 minutes, and sprinkle with shredded green and red pepper, shredded onion and shredded coriander.
3. Heat the oil in the pot to 80% heat, pour it on the steamed pumpkin and bacon, and finally pour the soy sauce.
Features: unique taste, rich nutrition, soft and rotten and easy to absorb.
This dish is light in taste, but it can make people addicted to meat, and it can completely avoid cooking fumes. It's a rare dish in summer.
Ingredients: wax gourd 400g, bacon 100g, shallot 1 root, 2 slices of ginger, seasoning: 2 teaspoons of sesame oil (10ml), sugar 1 teaspoon (5g), Shaoxing rice wine 1 spoon (/.
Exercise:
Peel the wax gourd and cut it into large pieces 5 cm long and 2 cm thick. The bacon is cut into 0.3 cm thick slices, the same size as wax gourd. Slice the onion obliquely and shred the ginger for later use.
Arrange wax gourd and bacon at intervals in the order of one piece of wax gourd and one piece of bacon, spread them on a plate, and then sprinkle shredded ginger, chives, Shaoxing wine and sugar on the surface.
Boil the water in the steamer with high fire, put it on a plate with wax gourd, cover it and steam for 15 minutes, then take it out and pour it with sesame oil.