Steamed spareribs with black bean sauce
Ingredients: sparerib, lobster sauce, garlic cloves, ginger, starch, chopped green onion and millet spicy.
Seasoning: salt, sugar, light soy sauce, cooking wine, pepper and sesame oil.
Step 1: soak the bought ribs in clear water for a while, then soak them in bloodletting water, then clean them, drain them and put them in a big bowl.
Step 2: Cut ginger into pieces and put it into ribs, then add appropriate amount of salt, cooking wine, sugar, soy sauce and sesame oil, mix well and put it in the refrigerator for half an hour.
Step 3: After half an hour, pat the lobster sauce flat, chop garlic into ribs, add proper amount of starch and stir well.
Step 4: Put the evenly stirred ribs into a dish, chop the millet and sprinkle it on the ribs, add appropriate amount of water to the steamer and steam for about half an hour. Sprinkle chopped green onion after cooking.
Tip: It's best to choose ribs and soak them for a long time, so that the blood will flow out and the taste will be more fragrant and tender. Pickling for half an hour can make the ribs more tasty. Douchi will taste better if it is flat. Friends who don't like spicy food can change Xiaomi spicy into Lycium barbarum, which mainly plays a decorative role and can't be put down. Grasping the steaming time according to the number of ribs can make the ribs easy to be boned and delicious and tender.
There are many kinds of steamed vegetables, including meat and vegetables, fish and meat. As long as you want to steam, many ingredients can be steamed, and the steamed dishes do not need much processing, which largely preserves the original flavor of the ingredients.
In our northern region, steamed vegetables are famous, such as steamed eight bowls, steamed chicken and steamed fish ... But there is one of the most famous and distinctive steamed vegetables in Fiona Fang Shili, which is the most common food on our table and the favorite steamed vegetables for girls. I remember once, eight girls at a table ate four plates of steamed vegetables in one breath and finally praised them. Chrysanthemum morifolium is nutritious, refreshing and delicious, with a fragrant smell. It is rich in vitamins, carotene and various amino acids, and plays an auxiliary role in the symptoms of spleen-stomach disharmony, cough and phlegm. Because Chrysanthemum morifolium has a special fragrance, many people appreciate its medicinal value, but they can't accept its taste. If chrysanthemum morifolium is steamed and mixed cold, its special taste can be completely removed, making it fresh and delicious and enjoying its nutritional value. Share the practice of steaming chrysanthemums today, and make sure that girls want to eat them again after eating them once ~
Ingredients: Chrysanthemum morifolium 300g, proper amount of flour, seasoning: one end of garlic, proper amount of salt, vinegar 1 teaspoon, 2 teaspoons of sesame oil and 3 teaspoons of boiled water. The method is as follows: Step 1: Wash the Chrysanthemum morifolium, cut it into small pieces of 2-3cm, put it in a pot, add appropriate amount of salt and flour, and add more flour if you like flour, according to your own preferences.
Step 2: Shake the chrysanthemum by hand or stir with chopsticks to make the flour evenly wrapped on the chrysanthemum.
Step 3: add water to the pot and turn on the fire.
Step 4: soak the cage cloth in cold water, wring out the water by hand and keep it moist. Spread the cage cloth on the cage drawer, and evenly spread the mixed chrysanthemums on the grate with a thickness of 2 cm.
Step 5: After the water is boiled, put the paved Artemisia selengensis comb into a steamer, steam it on low heat for 15 minutes, and turn off the fire. Take out the steamed vegetables after opening the lid and let them cool naturally.
Step 6: Cut the cool steamed vegetables into small pieces and put them on a plate.
Step 6: The most important step is that it is delicious here-garlic juice: garlic is mashed with garlic mortar, poured into a bowl, and put one teaspoon of vinegar, three teaspoons of boiling water and two teaspoons of sesame oil. Step 7: Pour the garlic juice evenly on the steamed vegetables. It's not oily or greasy, bite by bite, quite enjoyable. Those girls who love beauty must not miss such beautiful food!
Tips:
Generally, it is steamed with medium and small fire 15 minutes. If the steaming time is short, the steamed food will stick to the raw food. After a long time, the steamed dishes will turn yellow and lose their appetite.
Let me recommend some dishes that girls should prefer:
1, steamed prawns with garlic and vermicelli
Difficulty coefficient: ☆☆.
Raw materials:
Shrimp, Longkou vermicelli, garlic, cooking wine, soy sauce, salt and chopped green onion.
Exercise:
1. Open the back of the shrimp, remove the intestines, pour in a little cooking wine and marinate in soy sauce for half an hour.
2. Peel the garlic and cut it into minced garlic; Put oil in the pot and put it in when it is 30% hot? Stir-fry garlic on low heat, turn off the heat immediately and pour in the rest? Mix garlic with a little salt.
3. Longkou vermicelli is soft, put it on a plate to make a base, put prawns on the vermicelli, and evenly spread a layer of garlic on the shrimp meat. Pour cooking wine and soy sauce on the marinated shrimp and steam for 8 minutes.
4. Sprinkle chopped green onion at the end of the pot, and pour some hot oil out of the pot.
2. Steamed clams with wine
Difficulty coefficient: ☆☆.
Raw materials:
Clams, dried peppers, garlic, oil, butter, soy sauce and onions.
Exercise:
1. The clams spit sand, and the shells are cleaned one by one, with 2 dried peppers, 2 garlic cloves and a little oil fragrance.
2. Add clams, 60ml sake or low-alcohol liquor, cover and boil.
3. After the clams open their mouths one by one, add 10g unsalted butter, 2 teaspoons of soy sauce and a handful of chopped shallots, mix well and simmer.
3. Steamed towel gourd with garlic
Difficulty coefficient: ☆☆.
Raw materials:
Luffa, garlic, peanut oil, soy sauce (very delicious)
Exercise:
1. Peel the loofah, cut it into pieces, and stand on the plate piece by piece.
2. Break the garlic skin and chop it into garlic paste.
3. Put the towel gourd dish into the steamer and steam for about 3-5 minutes.
3. Hot pot, next spoonful of peanut oil, until the oil is hot and smoky, add garlic, slowly burst on low heat, pour in the prepared soy sauce (very fragrant) after the garlic turns yellow, and finally sprinkle with minced garlic.
4. Steamed quail eggs with mushrooms
Difficulty coefficient: ☆☆☆
Raw materials:
Mushrooms, quail eggs, salt, chicken essence, sesame oil, sesame seeds and onions.
Exercise:
1. Wash mushrooms and quail eggs in equal proportion, remove the stalks of mushrooms, lay the mushrooms flat, beat the quail eggs evenly, and then put a few grains of salt and chicken essence on each mushroom.
2. After the water is boiled, steam 10 minutes until the quail eggs are solidified, and put the steamed water of quail eggs steamed with mushrooms into a small bowl for later use.
3. Put chopped green onion, sesame and sesame oil evenly on each steamed mushroom quail egg, and pour the prepared sauce on the steamed mushroom quail egg.
5. Flammulina velutipes with chopped pepper
Difficulty coefficient: ☆☆.
Raw materials:
300g of Flammulina velutipes, 2 tablespoons of chopped pepper, 2 shallots, vegetable oil 1 tablespoon, steamed fish and soy sauce 1 tablespoon.
Exercise:
1. Rooted Flammulina velutipes, washed and drained.
2. Put the washed Flammulina velutipes into a dish, add chopped peppers, boil and steam for 3 minutes.
3. after steaming, pour off the remaining water in the dish, sprinkle with chopped green onion, and pour with steamed fish and soy sauce.
4. Sprinkle with hot vegetable oil.
How can a reunion dinner be without dessert? Try this honey lily steamed pumpkin, it will surprise you.
The reunion dinner is like a big drama, with a protagonist in the finale, a classic supporting role and, most importantly, a dessert. More like an actress in Beijing opera. According to the banquet custom in our country, dessert will be arranged in a Chinese banquet, where the protagonist and supporting role appear, and the Chinese banquet is the stage for dessert. Steamed pumpkin with honey lily, sweet for all ages, is a dessert that will surprise the audience. The key point is that this dessert is simple to make, and it can be served after simple steaming, which also saves cooking time and increases the time for reunion. How can a reunion dinner be without dessert? If you haven't found the right dessert, try this honey lily steamed pumpkin. Maybe it will surprise you!
Steamed pumpkin with honey lily Ingredients: half a pumpkin, about 750g.
Materials: dried lily or fresh lily10g, 50g of red dates, and some medlar.
Seasoning: honey 30g, osmanthus 30g, sugar 10g.
Production technology: 1, pumpkin is also called golden melon, honey and osmanthus symbolize sweetness, and lily has been entrusted with a hundred years of harmony. Choose half a pumpkin, clean it, scrape off the skin, pulp and seeds, then cut it vertically into 8- 10 arc blocks, and connect the tops to keep the appearance perfect. The skin of the pumpkin is very hard. It is best to scrape off the epidermis with a hard scraper, and then use a delicate scraper to make the shape beautiful.
2. Soak dried lilies and red dates in warm water for half a day in advance. Dried lily takes light kneading as the standard, and the red dates should be soaked to full. If you choose fresh lily, you don't need to soak your hair, just use it directly.
3. Cut the soaked red dates into small pieces, then mix them with soaked dried lily, honey 10g, osmanthus fragrans 10g, sugar 10g, and 20g of warm water, and then marinate for 30 minutes, so that honey and osmanthus fragrans can penetrate into red dates and lilies.
4. Then brew the prepared red dates and lilies into the pumpkin core, compact it and pour it on the steaming plate.
5. Pour enough water into the pot. After the fire boils, pour the brewed pumpkin upside down in the plate and steam it for 40 minutes. Immediately come out of the cage, and then pour out the soda water inside, otherwise it will affect the taste of the dish.
6, 20 grams of honey, 20 grams of sweet-scented osmanthus, stir evenly, pour it on the steamed pumpkin, let it flow naturally from above, sweet-scented osmanthus is like gold inlaid on the surface of pumpkin, forming a natural beauty.
7. Put some soaked Chinese wolfberry on it as decoration. This classic dessert, steamed pumpkin with honey lily, is finished. Characteristics of dishes: golden color, elegant fragrance, sweet taste, soft and waxy, suitable for all ages.
Everything can be steamed. Let's make steamed shredded potatoes, peel potatoes and rub them into shreds, then pour some cooking oil and mix well, and then pour a certain amount of flour to stir. After the pot is boiled, steam for 7-8 minutes. Take it out and mix it with juice made of garlic, sesame oil and salt.
Hello, I'm coffee. Let me answer this question.
The so-called steaming of steamed vegetables is a kind of healthy food left by our ancestors. It is a cooking method that uses the steam generated after boiling water as a heat transfer medium to make food mature. This cooking skill has a long history and has been followed for thousands of years. It has never been buried, passed down from generation to generation and carried forward. Speaking of steamed vegetables, there are many advantages, such as less oil, sufficient water, moist, soft and glutinous, original flavor, delicious soup and so on, which have always been deeply loved by people. Steamed vegetables are popular in all directions, and Guangdong, Hunan, Hubei, Henan, Jiangsu and other places have their own steamed vegetables. Steamed seafood in Guangdong, steamed bacon and steamed pork in Hunan, steamed pork and steamed vegetables in Henan are all very famous and have a wide audience.
What steamed vegetables do girls like to eat? There are many techniques for steaming vegetables, such as steaming, powder steaming and buckle steaming. And the ingredients are also very wide, chicken, duck, fish, seafood, mushrooms and various vegetables. When girls eat steamed vegetables, they should focus on seafood, vegetables and chicken from the perspective of reducing fat and slimming. They are delicious, supplemented with vitamins and water, and don't grow meat. As for the names of dishes, steamed fish, steamed seafood, steamed chrysanthemums, steamed carrots, steamed baby cabbage vermicelli and steamed eggs are all good choices.
Girls share steamed bass recipes &; There are many kinds of steamed dishes in five-color steamed egg coffee. Choose two steamed dishes that are most suitable for girls to share. Friends who are interested in other steamed dishes can browse the home page, and many steamed dishes recipes can be inquired.
The first list of ingredients for steamed bass
Main component: 1 bass.
Accessories: half a green onion, four chives, half a red pepper, ginger 1 tablet, sugar 1 gram.
40g steamed fish soy sauce, cooking wine 1 tablespoon, Guangdong rice wine 1 tablespoon, and proper amount of peanut oil.
-Start making-
Tearing off the gills and surrounding bones and muscles of perch is one of the secrets of steamed fish being smooth but not fishy.
(2) Removing the black membrane or fascia from the belly of the fish is the second secret for steamed fish to be tender, smooth and not fishy. There is no black film on the belly of this fish today. Dig out the fascia of the spine and wash away the blood sticking to the bones. This is the third secret of the tender and smooth steamed fish.
(3) Although the store scraped the fish scales, it still had to scrape the remaining fish scales after coming back and scrape the mucus off the fish with a knife. This is the fourth secret of tender steamed fish.
(4) Wash and drain the fish, chop on both sides, add sugar 1g, cooking wine 1bsp, put ginger slices at the opening, put shredded ginger at the belly of the fish, put scallion on the fish, and marinate for 20 minutes.
⑤ Slice red pepper, ginger, onion and onion respectively and soak them in clear water for later use.
⑥ Divide the scallion into two parts, put it at the bottom of the fish dish, put shredded ginger in the middle, put the fish in, and pour Guangdong rice wine evenly before putting into the pot.
⑦ After the fish pot is steamed, put it into a fish dish, steam for 8 minutes, and simmer for 2 minutes.
⑧ It's time to take out the fish dishes, pick up the green onions, shallots and ginger slices, and pour out the steamed fish water, which smells fishy and needs to be poured out. This is the fifth secret of steaming fish. Sprinkle shredded onion, ginger and red pepper on the fish, and sprinkle smoked peanut oil evenly, and the aroma will be stimulated.
Tips for making steamed bass: the main ingredient of the second five-color steamed egg
4 eggs
Accessories, ingredients and seasonings
3 shallots, carrots 1 root, 2 Pleurotus eryngii, peas 1 grain, corn 1 grain, 7 shrimps, 2g starch, pure milk 150g, salt 1g, half a tablespoon delicious and proper amount of oil.
-Start making-
1, diced carrots; Dicing Pleurotus eryngii; Chop chopped green onion; Dice shrimps; Wash peas and corn and drain.
2. Beat the eggs into a large bowl, add pure milk, add 40 degrees warm water, stir evenly and sieve to filter out the egg tendons and bubbles.
3. Add water to the wok to boil, add a little salt and oil to the water, and blanch peas, corn, carrots and Pleurotus eryngii for 1 min, then take out and drain. Coffee says: Add a little salt and oil to water, mainly to keep peas green instead of yellow when they are hot.
4. Pour the shrimp into water and soak it for 30 seconds, then take it out and drain it for later use. (Coffee says: The blanching time of shrimps should be short, and they will be fished out after soaking in water for 30 seconds. After a long time, the shrimps will get old. )
5. Cover the big bowl with high-temperature plastic wrap and stick some small holes with toothpicks. Steam in SAIC steamer 18 minutes. (Coffee says: shallow and large steaming plates can be used for 15 minutes. Today, I cooked coffee in a steaming bowl, and the steaming time was extended by 3 minutes. )
6. Start a new stove, add a little oil to the wok, heat it, saute the shallots, then add peas, corn, carrots and Pleurotus eryngii, stir well, add 1g salt to taste, add half a tablespoon of delicious food, pour in shrimps, stir well, pour in starch, and turn off the heat. (Coffee says: Considering that milk is added to the egg liquid, white pepper is not added when frying the juice. You can add it if you like. )
7. The final product is like this. There is a little soup. The soup is sticky. Pour it on steamed eggs and serve.
Tips for making five-color steamed eggs: Conclusion What steamed vegetables do girls like to eat? As a southerner, steaming is the most commonly used cooking method.
Family members love fire, so they usually eat light food. But eating too many light dishes will make you feel tasteless and not full for dinner. Steamed ribs, steamed fish and steamed meat are all common dishes, which are delicious and retain the original flavor of food.
Steamed pork belly with dried plum vegetables
Manufacturing raw materials:
Pork belly 250g, dried plum 100g, dried pepper powder 20g, chopped green onion, lobster sauce, oil, salt, monosodium glutamate, cooking wine, oyster sauce, soy sauce, sesame oil and fresh soup.
Production process:
1. Slice the pork belly, put it in a pot, add salt, monosodium glutamate, cooking wine, oyster sauce, soy sauce and lobster sauce, mix well and put it in a steaming bowl.
2. Put the clean pot on the fire, heat it with oil, add dried pepper, dried plum, salt and monosodium glutamate, stir fry together, then pour it on the pork belly and add fresh soup.
3. Finally, steam in a cage for 15 minutes. When the meat is cooked, take it out, pour in red oil and sesame oil, and sprinkle with chopped green onion.
Note: Pork belly should be steamed until crisp and rotten, and dried plum vegetables must be fried in the pot.
Dried prunes have high nutritional value, especially the content of carotene and magnesium.
Steamed chicken with Polygonatum sibiricum
raw materials
Hen1000g, dried yam, Rhizoma Polygonati and Radix Codonopsis each 30g, ginger10g, pepper (red, sharp and dried), salt and monosodium glutamate each appropriate amount.
Production process:
1. Slaughter chicken, remove hair and viscera, wash and chop.
2. Boil the chicken pieces in a boiling water pot for 3 minutes, and remove the washed blood foam.
3. Put the chicken nuggets into a steamer, add onion (cut into sections), ginger (sliced), salt, pepper and monosodium glutamate, then add Polygonatum sibiricum, Radix Codonopsis and Rhizoma Dioscoreae, cover the pot and steam for 3 hours.
Nutritional efficacy: Polygonatum sibiricum has the functions of benefiting qi and nourishing yin, invigorating spleen and moistening lung.
The name of Dangshen first appeared in the New Materia Medica of Qing Dynasty, saying, "According to the Ancient Materia Medica Cloud, it is better to join the Party. There are very few real codonopsis pilosula, and there are many kinds of codonopsis pilosula sold in the store, which are useless. Only Codonopsis pilosula, which is windproof, is expensive and heavy in taste. It is true to have a lion's head, but it is false to have a hard pattern. " The "real Codonopsis pilosula" mentioned here refers to Codonopsis pilosula produced in Shangdang (now Changzhi, Shanxi).
Steamed vegetables I recommend you to experience Liuyang steamed vegetables in Liuyang, Changsha. Liuyang steamed cuisine is a business card of Liuyang City, and its famous brand is Steamed Liu Ji. Its signature dishes are: steamed bacon, steamed beef, steamed fish, steamed eggplant, steamed pumpkin, steamed taro and so on. You are welcome to have a taste.
We have a lot of artificial fish here. This kind of fish is steamed, delicious and nutritious. The skirt of Duobao fish is the most of all fish. Delicious and delicious, it is the favorite fish of two ladies in my family. Here's what I did. Steamed turbot.
Ingredients: Duobao fish, shredded ginger, chopped green onion, a little parsley, a little dried red pepper, a proper amount of pepper, salt, cooking wine 15 ml, and 5g of Haitian essence.
Cooking steps
Preparation materials: one piece of Duobao fish (1.5 kg to 2 kg), 1 piece of ginger peeled and shredded, chopped green onion and dried pepper cut into pieces of half a centimeter. Start steaming: remove viscera and gills from fresh turbot, rinse with clear water, and leave no blood. Daupo fish is painted with knife flowers on the front and back. Daupo fish is covered with salt and cooking wine, and marinated for 15 minutes. Stuff some shredded ginger and chopped green onion on the belly and surface of the fish, and sprinkle with pepper. The surface is delicious. Boil water in a steamer. Put the fish in a steamer and steam for 8 minutes. After the fish is steamed, pour out the water oozing out when steaming the fish and pick up ginger, onion and pepper. Put the remaining shredded ginger and chopped green onion on the surface of the fish, and put the dried Chili slices for later use (put them a little thicker, the oil on the back will smell better). Heat a proper amount of oil in a wok and pour it on turbot. Sprinkle coriander and the delicious steamed turbot will be ready. The last step is to serve the table.
Steamed vegetables can keep the original flavor of the ingredients well, fresh and delicious, and everyone likes them very much. As a gentleman, I think the dishes that girls like to eat are pleasing to the eye, delicious and nutritious. It would be great if we could go to Meili. So I recommend three steamed dishes to my female compatriots and look at me slowly.
The first type: steamed prawns with fresh and sweet taste and Q-shaped meat. If the dishes are set properly, the value is also high. Do the majority of female compatriots agree? And it's very simple to make.
Operating steps:
Precautions:
1. Be sure to use fresh live shrimp to make it, so as to get the best taste.
2. Soak the vermicelli in warm water until it becomes soft and slightly white.
3. Boil the water in the pot and start a big fire all the way.
The second way: steamed turbot turbot turbot is nutritious, delicious and rich in collagen. I think the female compatriots will definitely like it. They are sold in supermarkets. See how I did it in 10 minutes.
Operating steps:
Precautions:
Steamed fish with soy sauce must be boiled and poured on the fish, so as to ensure that the umami flavor of the meat is not invaded by soy sauce.
The third way: steam eggplant. I didn't expect that. The third way I recommend eggplant. Yes, eggplant tastes soft and waxy, steamed with garlic sauce. It is definitely a dish that combines taste and value.
Operating steps:
Precautions:
1. Garlic sauce tastes a little salty when cooked, so it tastes just right when mixed with eggplant meat.
2. Friends who like spicy food can add Chili oil to garlic sauce.
3. Punch the eggplant meat with a flower knife, which is easy to taste and steam.
These are the three steamed dishes I recommend. I also like cooking by steaming. I hope everyone will like it!