In life, there are many kinds of steamed vegetables. We can choose our favorite type of steamed vegetables in the steaming restaurant, and then learn about the usual practice of steaming vegetables. Steamed vegetables are more convenient to make than stir-fried vegetables, and they are not very greasy, which can meet everyone's requirements for food. Steamed vegetables mainly include steamed eggplant with garlic, shredded radish powder and steamed baby cabbage with garlic. You can learn how to make these steamed vegetables.

Steamed mashed garlic eggplant

Ingredients: eggplant, garlic, balsamic vinegar, sugar, sesame oil, chicken essence and salt.

Practice: 1, eggplant washed and cut into strips about 1.5cm thick. Put it on a plate and steam it in a steamer. Take it out and put it in the refrigerator to cool.

2, garlic peeled and washed, pressed into garlic paste. 3. Add all the "seasonings" to make the sauce.

4. Take out the frozen eggplant and pour in the sauce and mix well.

Steamed shredded radish with powder

Ingredients: 2 radishes, 1 small bowl of rice flour, proper amount of oil and salt.

Practice: 1. Radish is cut into filaments for later use.

2, add the right amount of salt, mix well and marinate.

3. Add a little oil to the radish and mix well.

4. Add rice flour and stir well.

5. Put the mixed rice noodles and shredded radish on a steaming bamboo drawer.

6. Boil water, steam it, and steam it in a pot.

7. Steam on high fire for ten minutes.

Steamed cabbage with garlic vermicelli

Ingredients: baby cabbage, vermicelli, minced garlic, red pepper, steamed fish sauce and sesame oil.

Practice: 1. Soak vermicelli in cold water.

2. Cut the doll tray into small petals and spread them at the bottom of the tray.

3. Put the vermicelli on the doll dish, then sprinkle with minced garlic and red pepper.

4. Put it in the steamer.

5. Steam for six to eight minutes after the water is boiled.

6. Take it out after steaming and pour it with steamed fish sauce.

7. Then pour the sesame oil.

Steamed lotus root with flour

Ingredients: lotus root, rice flour, Jiang Mo, white pepper and chopped pepper.

Practice: 1. Peel the lotus root and cut it into small strips with the same thickness.

2. Clean up the silt in the lotus root hole and soak it in clear water. You can add a little white vinegar to the water to prevent discoloration.

3. Drain the lotus root, add salt, white pepper, chopped pepper and rice flour, and mix well to make the lotus root evenly stained with seasoning.

4. Place the lotus root flat on a plate or steamer and steam in the steamer for 30 minutes.

Steamed chrysanthemum with powder

Ingredients: chrysanthemum, rice flour and salt.

Practice: 1, cut off the old stems, leaving only the leaves of Artemisia selengensis, clean them and drain the water slightly.

2. Sprinkle some salt and rice flour and mix well.

3. Mix chrysanthemum and rice flour evenly, so that each leaf is evenly stained with rice flour.

4. Spread the chrysanthemums on a plate or steamer, and steam in the steamer for 15 minutes.

Steamed potatoes with flour

Ingredients: potatoes, spiced steamed pork rice noodles, watercress, chives, garlic, ginger, fermented milk, salt, cooked vegetable oil and chicken powder.

Practice: 1. Peel potatoes, cut into pieces, and then wash them with clear water to remove starch and prevent discoloration.

2. Wash the shallots and cut them into chopped green onion, chop the bean paste and cut the ginger and garlic into foam.

3. Drain the potatoes, add watercress, ginger, onion, garlic, fermented milk, cooked vegetable oil, chicken powder and appropriate amount of salt, and mix well for 20 minutes.

4. Add steamed pork rice noodles.

5. Mix thoroughly so that each potato is covered with rice flour.

6. Spread under the steamer.