1. How to steam seafood tofu

1. Seafood;

2. Tofu and vegetables;

3. Peel and clean the squid, then cut into triangular slices with a knife; slice the mushrooms; cut the broccoli into small florets;

4. Peel the shrimps, remove their intestines and threads; cut the fish balls in half and cross them Cut the flowers with a flower knife; cut the crab fillet diagonally into sections;

5. Blanch the squid, mushrooms and broccoli separately; don’t blanch the squid for too long, just wait until you see it rolled up after a few seconds~

6. Cut the tofu into thin slices; if you like thicker slices, you can do it~

7. Place tin foil on the steamer, add tofu, mushrooms, peas and corn kernels;

8. After the water in the pot boils, put it in and steam for 8 minutes;

9. Then add salt, add squid, crab sticks, shrimp and fish balls, and steam for another 5 minutes; < /p>

10. Finally, add the blanched broccoli, mix the right amount of soy sauce, chicken essence and sesame oil, and pour it on the seafood tofu.

Cooking Tips

Do not blanch squid for too long; not too long to keep it fresh and tender.

2. How to steam seafood and wild vegetables with wine

1. Wash the vegetables and cut them into appropriate sizes and spread them on the bottom of the inner pot of the Datong rice cooker

2. Then put seafood and shredded ginger

3. Add seasonings

4. Put it into Datong rice cooker, and put a cup in the outer pot water, press power. After the power is turned on, put it into the pot and sprinkle with shredded chili peppers and green onions and enjoy.

3. How to make pumpkin and seafood steamed eggs

1. Prepare all the ingredients. First, use a soft brush to brush the skin of the pumpkin clean. Spit the clams with sand and brush the shells clean. Remove the heads, shells and intestines of the shrimps, keep two shrimp tails (for decoration), chop the rest and set aside

2. Take a small pot and cook [clam soup], first pour in water and ginger Add slices and rice wine, wait until the water boils, then add the clams. Remove the clams slightly, leaving two for decoration. Scoop out and chop the rest of the clam meat, and let the soup cool for later use. (The clams are slightly open for about 2-3 minutes)

3. Next, cut the pumpkin in half (the skin is very hard, so cut carefully), and then use a spoon to scrape out the seeds and coarse fibers on the surface of the melon. , cut the bottom slightly flat (just keep it upright) and set aside. (Do not cut too much at the bottom, it will be too thin, and the egg juice will easily seep out)

4. Pour 1 meter cup of water into the outer pot, put the steaming rack on it, put it into a deep plate, put the pumpkin on it, and cover it. Heat tin foil (to prevent water vapor from dripping) and steam for about 17-20 minutes. Turn on the switch, pour out the remaining water in the melon, and let it cool for 5 minutes

5. Take another bowl, beat the egg liquid first, and then slowly pour in the cooled [clam soup] Mix well and filter the egg juice through a sieve twice to remove impurities and egg ties. (The secret to making steamed eggs smooth and tender, this step cannot be omitted)

6. Slowly pour the egg juice completed in (step 5) into the pumpkin, and add the minced seafood and meat gently. If there are small bubbles on the surface of the egg juice, use a spoon to remove it, cover it with tin foil and put it into the pot for steaming

7. (Outer pot) Add 2 meters of water, and insert a stainless steel chopstick on the side of the pot Leave a gap to lower the temperature of the electric cooker. Cover the pot and press the switch to steam for about 25-30 minutes. (The thickness of the pumpkin skin will affect the completion time of the steamed eggs. Shake the steamed eggs gently without shaking. Please adjust the cooking time according to the actual situation)

8. When the switch jumps, lift the tin foil paper sideways. Be careful that water droplets slide in, place the seafood for decoration (clams, shrimps), cover with tin foil for final cooking. (Outer pot) Pour in 2-meter cup of warm water and steam for about 3 minutes until the clams are fully opened

Cooking skills

1. Egg: water = 1 egg: 100ml, That is, 1 egg to 100ml of water, and so on.

2. If there is too much egg liquid, put it in a heat-resistant earthenware dish, cover it with tin foil and steam it in a pot together with (Step 7).

3. The pumpkin has just been steamed, let it cool slightly and then add the egg juice to prevent the egg juice from clumping.

4. The clams must be fresh. A loud and crisp sound means they are fresh, and a dull and hollow sound means they are bad.

5. Insert chopsticks on the side of the pot, leaving a gap to reduce the high temperature, and the steamed eggs will be smooth and delicate.