Wu Chu Piaoxiang
A complete cookbook of delicious steamed vegetables (1)
Mushrooms stuffed with flowers
Prepare raw materials:
Fresh shrimp 100g, pork stuffing 100g, 9 shiitake mushrooms and 25g egg white (half).
Prepare seasoning:
1 teaspoon salt, 1/2 teaspoons sugar, 1 teaspoon starch, 1 teaspoon cooking wine.
Production steps:
1, prepare the required materials.
2. Peel the shrimp shell and remove the sand line for later use.
3. soak the dried mushrooms in cold water for 2 hours in advance, and then fry them for use.
4. Chop the shrimp into shrimp paste and mix in the minced pork. Add egg white, salt, a little sugar and cooking wine.
5. Stir the minced meat in the same direction.
6. Fill the mushroom with meat and put it neatly on the plate.
7. Put it in a steamer.
8. After boiling water on a large fire, turn to low heat and steam for 7 minutes.
9. Pour the soup steamed from the plate into the pot and thicken it with water starch.
10, drizzle with steamed shrimps and mushrooms, and decorate with medlar and scalded broccoli.
Warm reminder:
1. Minced meat tastes better if it is 3 points fat and 7 points thin. If it is too thin, the taste will be dull.
You can also cook this dish with fresh mushrooms.
Steamed chicken wings with chopped pepper
Prepare ingredients:
Four chicken wings, two spoonfuls of chopped pepper, one minced garlic, one piece of onion and ginger, and half a spoonful of salt.
Production process:
1, raw material diagram.
2. Chop the chicken wings into small pieces, boil them in water, blanch them for 3-6 minutes, then take them out, wash them and drain them for later use.
3. Mix minced garlic and pepper in Jiang Mo.
4, put oil in the pot, saute the pepper.
5. Add chicken, mix well with salt and turn off the heat.
(4, 5) You can also directly mix chopped pepper, garlic and edible oil without fire, add chicken wings and steam directly. But the fried chopped pepper tastes better. )
6. Steam in a bowl for about 15 minutes.
Warm reminder:
1. Steamed chicken with chopped pepper is a delicious and simple dish. The taste of chopped pepper is very unique and simple. Don't put any other seasoning.
2. Chicken wings can be replaced by chicken wings, and so can chicken legs.
3. In fact, the chopped pepper can be fried without frying, and the fried chopped pepper makes the steamed meat more fragrant.
4. Because chopped pepper is salty, less salt should be put, and students who like chicken essence can add some fresh.
Tasty fenzhengrou
Prepare raw materials:
Pork belly and peas
Steamed meat powder:
Rice, glutinous rice, pepper
Cured meat:
Pepper powder, spiced powder, onion ginger juice, fermented bean curd, fermented grains, sugar, bean paste, soy sauce.
Production steps:
1. Mix rice and glutinous rice (about 2: 1) evenly, add 10 pepper, stir-fry in a pot with low fire until it turns yellow, cool it and beat it into coarse rice flour with a cooking machine.
2. Stir-fry another pepper until it is slightly burnt and full of fragrance, cool it and mash it into powder, or mash it into powder with a cooking machine.
3, pork belly washed and drained, cut into large pieces.
4. Add sufu, fermented grains and sugar. Sufu should be crushed.
5. Continue to add bean paste, spiced powder, pepper powder and a little soy sauce.
6. Add steamed meat powder and peas, stir thoroughly, and adjust the dry humidity with onion and ginger juice.
7. Take a deep dish, spread peas on the bottom of the bowl, neatly code the meat slices on it, cover it with tin foil, put it on a cold water pot, boil it and steam it for about 1.5 hours.
Warm reminder:
1, you can also use whole rice in steamed meat powder, and adjust it according to your favorite taste.
2, pepper powder must be fried and ground now, which is fragrant enough.
3, sufu and bean paste are very salty, no need to add salt, use a small amount of soy sauce to adjust the salinity, you can use soy sauce instead of sugar.
4, onion ginger juice can adjust the dry humidity, so rice noodles can be wet but there is no extra soup as well.
5. After re-steaming, the taste is better, that is, steaming for the first time 1.5 hours, and steaming again after completely cooling 1 hour, which has the best taste.
I am often asked by my friends about the proportion of various ingredients. Today, I will give you a reference weight: two large plates of steamed pork with rice flour are about 2 kg of pork belly, 1 measuring cup of glutinous rice, 2 pieces of fermented bean curd, 2 tablespoons of fermented grains, 2 tablespoons of sugar, 1 tablespoon of bean paste, and other appropriate amounts.
Steamed shrimp with mushrooms
Preparation materials:
6-8 fresh mushrooms, 8- 10 fresh shrimps and a little shallots.
Production process:
1. Wash mushrooms and remove their pedicels.
2, shrimp shells, shrimp lines, washed, smashed into mud, and finally adjusted a little salt and stirred evenly.
3. Fill the processed shrimp paste into the mushrooms.
4. Heat the steamer until the water in the steamer boils, add the mushroom lamp and steam for 5 or 6 minutes.
5. Wash and chop the shallots and sprinkle them on the steamed mushrooms.
Warm reminder:
The fineness of shrimp paste can be determined by yourself. If you want it to be particularly delicate, you can beat it with a blender.
Chicken balls with peas, radishes and chicken.
Prepare raw materials:
Chicken breast125g
Prepare ingredients:
30g pea paste, 1 root carrot and two small dried mushrooms.
Prepare seasoning:
A few drops of fresh ginger juice, a few drops of celery juice, a little soy sauce for children, a little egg white and a little starch.
Production steps:
1, all raw materials are cleaned, carrots are peeled, mushrooms are soaked to remove pedicels, and chicken is stripped of fascia;
2. After the peas are cooked, crush them with the back of a knife;
3. Put it into a sieve and sieve it with the help of a grinding rod;
4. Slice the chicken, mash it evenly with the back of the knife first, then cut it into small pieces, and finally chop it into minced meat (or mash it with a blender). Chopping carrot into fine powder, precooking mushroom, squeezing out water, and chopping into fine powder;
5. Add ginger juice, celery juice and soy sauce and mix well, then add egg white and starch and mix well in one direction;
6. Add pea paste, carrot and mushroom powder, and fully stir in one direction;
7. Spread the cut carrot flowers on the plate (can be directly cut into discs);
8. Put water into the steamer first and start burning. At this time, the meatballs are ready and put on the radish slices in turn. After the water is boiled, steam it in a steamer for about 6-8 minutes.
Suitable for babies over 9 months old.
Experience sharing:
1, this is a magazine draft, and the seasoning is made according to the dietary requirements of children under one year old, and older children can add it as appropriate;
2, the raw materials should be handled as carefully as possible, and the meatballs should be made smaller to facilitate the baby to chew and swallow;
3. No peas can be replaced by "tofu". Children who are allergic to egg white can't put it down;
4, you can do a little more at a time, wrap it with plastic wrap according to the baby's consumption each time, then put it in a fresh-keeping box and put it in a freezer, preferably within one month;
Introduction to nutrition:
"Fresh peas" are rich in carotene and vitamin C, which has the function of clearing the intestines, making the skin soft and smooth, inhibiting the formation of melanin and contributing to beauty. Protein in peas is not only nutritious, but also of good quality. Regular consumption is good for children's growth and development.
Peas are delicious and nutritious, but eating too much will lead to bloating, so don't exceed 50 grams at a time.
Chicken contains a lot of high-quality protein, and the fat contained in chicken is mostly unsaturated fat, which is necessary for the development of baby's brain and nervous system. In addition, chicken also contains a lot of trace elements such as iron and zinc, and the content of vitamins is also very rich. Therefore, chicken is very suitable as a complementary food for babies.
Steamed shrimp
Prepare ingredients:
500g sand shrimp, ginger 1 small piece, 3~4 cloves of garlic, and appropriate amount of steamed fish and soy sauce (or seafood soy sauce).
Production process:
1, wash sand shrimp, and cut off shrimp whiskers and feet;
2. Chop garlic and ginger respectively;
3. Boil the water in the steamer, put the shrimp in the steamer, put the water on the steamer after boiling, and steam for 5-6 minutes on high fire;
There is a hole under the steamer, so it heats up soon. If it is steamed on a plate, it will take a little longer.
4, another pot, hot pot cold oil, small fire into Jiang Mo, minced garlic;
5. Then add the steamed fish and soy sauce, turn off the heat and put it in a small dish.
6. After steaming for 5-6 minutes, turn off the fire for 3 minutes and then take out the pot. Remember to eat it while it's hot, but it won't taste good when it's cold.
Warm reminder:
1. For fresh shrimp, the most delicious way to eat is boiled or steamed.
2. umami juice was originally used, but umami juice is very salty. It is recommended to dip it in the salty and delicious soy sauce such as steamed fish soy sauce or seafood soy sauce.
Steamed fish head with chopped pepper
Prepare raw materials:
65,438+0 fish heads, 35 ml of chopped pepper from Prince Edward, 2 cloves of garlic, 65,438+0 slices of ginger and 65,438+0 slices of onion.
Prepare seasoning:
5ml of rice wine, 3ml of salt, 2ml of sugar, jinbiao soy sauce 10ml, and oil 10ml.
Production process:
1, remove the gills from the fish head, clean it, cut it in half and connect the bottom;
2. Wipe the fish head evenly with 5ml liquor;
3. Sprinkle 3 ml of salt evenly on the fish head;
4. Put the fish heads together and marinate for 30 minutes;
5, ginger, garlic minced, onion cut into chopped green onion for use;
6. Open the head of pickled fish at both sides and put it on a plate with ginger slices on it. After the water in the pot is boiled, put it in the pot and steam for 3 minutes;
7. Take out, clip off the ginger slices, and pour out the soup.
8. In the sixth step, when steaming the fish, add a frying pan, saute minced garlic and Jiang Mo, and add the prince's chopped pepper to stir fry for fragrance;
9. Spread the fried Jiang Mo, minced garlic and chopped pepper together on the fish head;
10, restart the steam for 7~8 minutes, and turn off the steam for 3 minutes after turning off the fire;
1 1. Put 10ml cooking oil, 15ml soy sauce and 2 g white sugar into a small pot to boil, and immediately pour them on the fish head;
12. Sprinkle with chopped green onion and serve. It tastes better when it's hot.
Warm reminder:
The best fish head with chopped pepper is bighead. However, I didn't buy it that day, and finally chose a bighead. But it's delicious, too.
Steamed tofu with minced meat and pepper
This steamed tofu with minced pepper is very simple, and the taste of minced tofu is very tender. Tofu is delicious with a little meat and a little chili pepper. It's spicy and tender, and it's an appetizer.
Prepare raw materials:
2 pieces of tofu, pork 100g, chopped pepper 20ml, onion 1.
Prepare seasoning a:
1 ml salt, 5ml soy sauce,10ml raw flour,10ml clear water.
Prepare seasoning b:
Eat 5ml of oil, 15ml of soy sauce.
Production process:
1. Wash the tofu and cut it three times horizontally and vertically. Don't cut it to the end, just cut it to 2/3 of the tofu, which will keep the integrity of the whole tofu and make it easier to taste.
2. Chop pork into minced meat, chop scallion into minced meat, add seasoning A, and stir in the same direction with chopsticks until gelatinous;
3. Divide minced meat into two parts and cover with tofu;
4. Spread chopped peppers on minced meat;
5. Boil a pot of water. After the water is boiled, put the tofu into the pot and steam it for 12 minutes, then steam it for 5 minutes after turning off the fire; The meat is a little too much, the minced meat is too thick, and it takes a long time to steam. If the minced meat is thin, steaming 10 minutes is enough. )
6. Pour the soup in the plate of steamed tofu into a small pot, boil it with seasoning B, pour it on the tofu, sprinkle with pepper and chopped green onion.
Steamed eggs with fish flavor
This fish-flavored steamed egg looks a little spicy because of Pixian bean paste, but it is not very spicy and delicious. If you don't like ginger, don't cut it into Jiang Mo. Cut it bigger and pick it out. Of course, you can keep the ginger.
Prepare raw materials:
4 eggs, 50g meat stuffing, dried auricularia 10g.
Prepare ingredients:
Chopped green onion 10g, minced ginger and garlic 5g, spicy bean paste 4g, salt 3g, a little sugar, vinegar 1/2 tsp, sesame oil 1 tsp, and appropriate amount of water starch.
Production process:
1. Beat the eggs into the glass crisper of Luck glass.
2. Add a little salt and warm water twice as much as the egg liquid and stir well (it can be filtered with a sieve to make the custard more tender and smooth). Put cold water on the pot, turn to medium heat and steam for about 10- 15 minutes. (depending on the size of the container and the number of eggs)
3. Soak the fungus, remove impurities and chop it. Cut ginger and garlic into powder for later use.
4. Heat the wok with oil, add minced meat, minced garlic and Jiang Mo and stir fry.
5. Add bean paste and stir fry.
6, then add salt, sugar, a small amount of water to boil, add fungus to boil again.
7. thicken the water starch, pour in vinegar and sesame oil, sprinkle with chopped green onion and make fish sauce. When it was done, the sun was going down, so I was in a hurry and didn't have time to add chopped green onion.
8. Pour the fish sauce on the steamed eggs.
Experience sharing:
1. Add some dry starch when soaking dry auricularia auricula, which can better help clean the impurities on auricularia auricula.
2. Filter the egg liquid to make the steamed egg more tender, cover it with plastic wrap or steam it on the cover to make the surface of the egg liquid smooth and wrinkle-free.
3. The ratio of eggs to warm water is 1: 2 (it can also be changed into cold boiled water), or 1: 1, 1: 1.5.
4. After adding warm water to the egg liquid and stirring evenly, some bubbles will float on the egg liquid. Filtering out can ensure that the egg liquid is smoother.
If there is clear soup, it will taste better to make fish sauce instead of water. You can also add some water chestnut to the fish sauce, which will taste better.
Fish head tofu with diced pepper
Tofu was added to this fish head tofu with chopped pepper today. Steamed tofu absorbs the fresh and salty taste of fish head and chopped pepper, and tastes very good. The red chopped pepper is also very bright in color, and the fish head is fresh and tender, fat but not greasy, which is also very suitable for banquets.
Prepare ingredients:
1 fish head, a small piece of tofu, salt, ginger, pepper, cooking wine, chopped pepper, onion, white pepper, vegetable oil and shallots.
Production process:
1. Wash the fish head first, cut it in the middle, add cooking wine, onion, pepper, white pepper, 1/2 teaspoons of salt and ginger slices and marinate for 20 minutes.
2. Cut the tofu into small bar codes and put them around the plate.
3. Put shredded onion and ginger in the middle of the tofu, put the pickled fish head on the tofu, and put a layer of chopped pepper on the fish head.
4. Boil the water in a steamer, add the fish head, steam for 10 minute, and turn off the fire for 5 minutes.
5. Take out the fish head, sprinkle with shallots, heat it in another pot or spoon, add oil, heat it and pour it on the fish head.
Steamed prawns with garlic and vermicelli
Prepare raw materials:
1 1 fresh shrimp, 1 vermicelli, 2 onions, 2 slices of ginger, 5 cloves of garlic,
Sauce ingredients:
0.5 tablespoons of soy sauce/kloc-0, 0.5 tablespoons of aged vinegar/kloc-0, 2 tablespoons of sesame oil 1 2 tablespoons of water 1 tablespoon, half a tablespoon of sugar and a proper amount of salt.
Production process:
1, remove the head of the shrimp, cut the back of the shrimp with a knife, and pick out the black mud sausage.
2. Mix the ingredients into a bowl of sauce for later use, soak the vermicelli in warm water for 10 minute, and cut the onion, ginger and garlic into powder for later use.
3. Drain the soaked vermicelli, spread it in a big bowl, and then spread the shrimp evenly on the vermicelli.
4. Heat the oil in the pot, pour in the onion, ginger and minced garlic and stir fry.
5. Evenly spread the fried minced onion, ginger, garlic and oil on the shrimp.
6. Pour in the prepared sauce and mix well.
7. Put it in a steamer, boil the water and steam for 8-9 minutes. Take it out and decorate with shredded onion.
Warm reminder:
1, fans should soak their hair in warm water in advance.
2. You can taste the sauce after it is made, and you can also increase or decrease the seasoning according to different tastes.
3. Pick onions with toothpicks and tear them off quickly.
Tasty Steamed Vegetables Daquan (2)
Steamed meat
Prepare raw materials:
Pork belly and peas
Steamed meat powder:
Rice, glutinous rice, pepper
Cured meat:
Pepper powder, spiced powder, onion ginger juice, fermented bean curd, fermented grains, sugar, bean paste, soy sauce.
Production steps:
1. Mix rice and glutinous rice (about 2: 1) evenly, add 10 pepper, stir-fry in a pot with low fire until it turns yellow, cool it and beat it into coarse rice flour with a cooking machine.
2. Stir-fry another pepper until it is slightly burnt and full of fragrance, cool it and mash it into powder, or mash it into powder with a cooking machine.
3, pork belly washed and drained, cut into large pieces.
4. Add sufu, fermented grains and sugar. Sufu should be crushed.
5. Continue to add bean paste, spiced powder, pepper powder and a little soy sauce.
6. Add steamed meat powder and peas, stir thoroughly, and adjust the dry humidity with onion and ginger juice.
7. Take a deep dish, spread peas on the bottom of the bowl, neatly code the meat slices on it, cover it with tin foil, put it on a cold water pot, boil it and steam it for about 1.5 hours.
Please see the picture below:
Warm reminder:
1, you can also use whole rice in steamed meat powder, and adjust it according to your favorite taste.
2, pepper powder must be fried and ground now, which is fragrant enough.
3, sufu and bean paste are very salty, no need to add salt, use a small amount of soy sauce to adjust the salinity, you can use soy sauce instead of sugar.
4, onion ginger juice can adjust the dry humidity, so rice noodles can be wet but there is no extra soup as well.
5. After re-steaming, the taste is better, that is, steaming for the first time 1.5 hours, and steaming again after completely cooling 1 hour, which has the best taste.
I am often asked by my friends about the proportion of various ingredients. Today, I will give you a reference weight: two large plates of steamed pork with rice flour are about 2 kg of pork belly, 1 measuring cup of glutinous rice, 2 pieces of fermented bean curd, 2 tablespoons of fermented grains, 2 tablespoons of sugar, 1 tablespoon of bean paste, and other appropriate amounts.
Chopped pepper steamed spare ribs with taro
Prepare raw materials:
250g ribs, 300g taro, ginger, onion and garlic.
Prepare seasoning:
1 tsp chopped pepper, 2 tsp light soy sauce, a little salt, 1 tsp raw flour.
Production process:
1, chop ribs into small pieces, soak in blood, peel taro and cut into small pieces, mince ginger and garlic, and cut onion into chopped green onion;
2. Add a little salt to the ribs and mix well;
3. Add soy sauce;
4. Add Jiang Mo and minced garlic, mix well, and marinate in the refrigerator for 1~2 hours;
5. Before the ribs are steamed, take them out of the refrigerator, pour in starch mixed with 1 teaspoon of raw flour and 2 times of water, and mix well;
6, hot oil pan, pour taro, fry in medium heat;
7. Turn over and fry over medium heat until the appearance of taro becomes hard and the color is slightly golden yellow;
8. Put the fried taro into a deep dish and spread it as flat as possible;
9. Spread the ribs on the taro and pour them with the sauce of pickled ribs;
10, the ribs are covered with chopped pepper. The amount of chopped pepper depends on the degree of spicy taste. My family can't eat too spicy food, so I only put about 15ml.
1 1. Boil a pot of water, add materials after boiling, steam over high fire for 12 minutes, and steam for 5 minutes after turning off the fire;
12, sprinkle with chopped green onion and mix well.
Steamed egg soup with shrimp
This steamed egg soup is delicious and tender. It goes well with steamed bread, rolls and rice.
Prepare main ingredients:
1 eggs, 3 fresh shrimps.
Prepare seasoning:
Concentrated broth 1/2 tsp, a little salt, chopped green onion, sesame oil and 2/3 paper cups with clear water.
Production process:
1. Shell the fresh shrimp, leaving the tail shell to be washed, remove the intestinal mud, and poke a hole in the upper part of the shrimp 1/3 with a knife.
2. Put your tail through this hole.
3-4. Gently pull out the tail by hand, slightly reshape it, and let the shrimp stand up.
5. Beat the eggs evenly, add 2/3 paper cups of water, concentrated broth and salt, and stir well.
6. Filter and put in a large bowl.
7. Cover with plastic wrap, put in a steamer and add water to boil, then put in a bowl filled with egg liquid and steam for 2 minutes until the surface of the custard solidifies.
8. Add fresh shrimp, cover with plastic wrap, and steam for about 2-3 minutes until the custard is cooked. Sprinkle some chopped green onion and sprinkle some sesame oil after steaming.
Experience sharing:
1. Shrimp tends to get old when steamed for a long time, so it should be placed in the middle. The time for steaming the custard should be adjusted according to the amount of egg liquid and the depth of the bowl. It is best to filter out the foam on the surface of the stirred egg liquid, so that the surface of the steamed custard is flat. Cover the bowl with plastic wrap when steaming to prevent the water vapor from overheating and the surface of the custard from hardening. But the plastic wrap should not completely cover the bowl mouth, leaving a small gap to let the steam enter the bowl to prevent the steam from condensing into water and dripping on the egg custard.
2. Steamed egg soup I like to use cold water or milk. I usually add 2/3 paper cups of water to an egg. Paper cups are the most common household drinking paper cups. I use a big mouth and shallow bowl as the container for steaming custard, so that the custard is heated evenly and cooked easily, and the steamed custard is smooth and tender. However, this time, I watched a Korean drama and steamed too much. This is a small beehive, so I make do with it.
Steamed shrimp
Prepare ingredients:
500g sand shrimp, ginger 1 small piece, 3~4 cloves of garlic, and appropriate amount of steamed fish and soy sauce (or seafood soy sauce).
Production process:
1, wash sand shrimp, and cut off shrimp whiskers and feet;
2. Chop garlic and ginger respectively;
3. Boil the water in the steamer, put the shrimp in the steamer, put the water on the steamer after boiling, and steam for 5-6 minutes on high fire;
There is a hole under the steamer, so it heats up soon. If it is steamed on a plate, it will take a little longer.
4, another pot, hot pot cold oil, small fire into Jiang Mo, minced garlic;
5. Then add the steamed fish and soy sauce, turn off the heat and put it in a small dish.
6. After steaming for 5-6 minutes, turn off the fire for 3 minutes and then take out the pot. Remember to eat it while it's hot, but it won't taste good when it's cold.
Warm reminder:
1. For fresh shrimp, the most delicious way to eat is boiled or steamed.
2. umami juice was originally used, but umami juice is very salty. It is recommended to dip it in the salty and delicious soy sauce such as steamed fish soy sauce or seafood soy sauce.
Steamed tofu with minced meat and pepper
This steamed tofu with minced pepper is very simple, and the taste of minced tofu is very tender. Tofu is delicious with a little meat and a little chili pepper. It's spicy and tender, and it's an appetizer.
Prepare raw materials:
2 pieces of tofu, pork 100g, chopped pepper 20ml, onion 1.
Prepare seasoning a:
1 ml salt, 5ml soy sauce,10ml raw flour,10ml clear water.
Prepare seasoning b:
Eat 5ml of oil, 15ml of soy sauce.
Production process:
1. Wash the tofu and cut it three times horizontally and vertically. Don't cut it to the end, just cut it to 2/3 of the tofu, which will keep the integrity of the whole tofu and make it easier to taste.
2. Chop pork into minced meat, chop scallion into minced meat, add seasoning A, and stir in the same direction with chopsticks until gelatinous;
3. Divide minced meat into two parts and cover with tofu;
4. Spread chopped peppers on minced meat;
5. Boil a pot of water. After the water is boiled, put the tofu into the pot and steam it for 12 minutes, then steam it for 5 minutes after turning off the fire; The meat is a little too much, the minced meat is too thick, and it takes a long time to steam. If the minced meat is thin, steaming 10 minutes is enough. )
6. Pour the soup in the dish of steamed tofu into a small pot, boil it with seasoning B, pour it on the tofu, sprinkle with pepper and chopped green onion.
Steamed squid tofu
Preparation materials:
400g squid, tofu 180g, salt, garlic (chopped), carrot (chopped), onion (shredded), eight pieces of pepper (optional), steamed fish drum oil and red pepper (shredded).
Production process:
1. Wash the squid, tear off the red coat, cut it off, and connect the bottoms.
2. Cut the tofu into small pieces and spread it on the plate.
3. Put the cut squid on the tofu, sprinkle with a little salt, cook wine and steam fish drum oil.
4. Steam the squid on the pot for about 7 minutes, and sprinkle with shredded onion and pepper.
After the squid is steamed, you can try the squid soup to see how it tastes. If it is not salty enough, you can add a little steamed fish drum oil.
5, put a little oil in the pot to heat, add 8 peppers to stir fry, and then remove. Pour the hot oil on the steamed squid.
Steamed lamb chop with millet
Today's steamed lamb chops with millet are for nourishing friends who are weak, because mutton has a warming effect and is very suitable for people with weak constitution. Moreover, mutton and millet can warm the spleen and stomach, and are especially suitable for the treatment of vomiting, nausea, loss of appetite and emaciation caused by stomach yang deficiency. Lamb chops marinated in sweet and spicy sauce, wrapped in golden millet and steamed together, smell particularly fragrant, taste salty and sweet, soft and delicious, and make people memorable. .
Prepare ingredients:
200g lamb chops, 50g millet, ginger 1 piece, onion 1 root, 2 tablespoons sweet and spicy sauce.
Production process:
1. Millet should be soaked in clear water for more than 3 hours in advance;
2. Peel and slice the ginger, wash the onion and cut into sections;
3. Wash the lamb chops into a large bowl and pour in the sweet and spicy sauce;
4. Add the prepared ginger slices and onion segments;
5. Fully grasp and marinate for at least half an hour;
6. Put the soaked millet into the pickled lamb chops;
7. Stir well and spread on a slightly larger plate;
8. Boil water in a steamer. After the water is boiled, add the lamb chops and steam for about 30 minutes.
Warm reminder:
1. Millet is soaked in clear water in advance until it is slightly soft, and the taste will be softer after steaming;
2. It is best to marinate ribs for more than half an hour. The longer the marinating time, the better.
When steaming lamb chops, it is best to put them on a bigger plate and lay them flat. Heating evenly will make it easier to cook.
4. Chopping lamb chops into inches is more suitable, convenient to eat and easy to make.