First course: Steamed Shrimp with Tofu

After ten minutes of steaming, the shrimp soup is soaked in the tofu, making the whole dish taste tender and fresh, especially tasty.

Specific preparation method

The first step: prepare the ingredients. A few fresh shrimps, 1 piece of tofu, a little ginger, and a little chives.

Step 2: Remove the shrimp lines from the shrimp and clean them.

Step 3: Put the processed shrimp into a large bowl, add 1 spoon of cooking wine, half a spoon of salt, a little pepper, a few slices of ginger, then mix well and marinate for 10 minutes.

Step 4: Cut the tofu into large pieces and put them in a bowl, as shown in the picture.

Step 5: Put the marinated shrimp on the tofu, as shown in the picture.

Step 6: Put some shredded ginger on the shrimp, and then drizzle with a little light soy sauce.

Step 7: Place in a steamer or steamer, turn on the steam and steam for 10 minutes.

Step 8: After steaming, take it out, drizzle with a little hot oil, then sprinkle with a little chopped chives and serve.

A few more words

1. Tofu, you can use either northern tofu or southern tofu.

2. After steaming, pour some hot oil on it for a better taste. You don’t need too much oil, just one-third of the usual amount for cooking.

Second course: steamed clams with chopped pepper

The clams cooked this way taste particularly fresh and tender. The aroma of garlic and chopped pepper blend together, making every bite full of flavor. Tasteful.

Specific preparation method

The first step: prepare the ingredients. 400 grams of clams, 1 small handful of vermicelli, a little chopped pepper, appropriate amount of garlic, appropriate amount of chives, and appropriate amount of coriander.

Step 2: Place the clams in salt water and let them sit for a few hours to spit out sand (this step is not necessary if you can buy clean clams).

Step 3: Chop the garlic, chives and coriander into mince, as shown in the picture.

Step 4: Soak the vermicelli until soft.

Step 5: Pour an appropriate amount of oil into the pot. After the oil is hot, add the minced garlic and chopped pepper into the pot and stir-fry until fragrant, then remove and set aside.

Step 6: Boil a pot of water, put the clams into the pot and cook for 30 seconds until the clams open slightly, then take them out and rinse again. (Through the step of boiling and rinsing again, the sand in the clams is almost completely removed. It should be noted that the cooking time must not be too long, and the clams can open their mouths slightly)

P. Step 7: Take a large plate, put the soaked vermicelli on the bottom, and then place the clams with the mouth facing up on the vermicelli, as shown in the picture.

Step 8: Sprinkle the fried minced garlic on the clams, as shown in the picture.

Step 9: Boil water and steam over high heat for five minutes.

Step 10: After steaming, pour a little soy sauce on the steamed fish while it is still hot, then sprinkle with a little minced chives and coriander and serve.

A few more words:

1. When buying clams, you can ask one more question. If the seller soaks it for a long time, you can make it directly after buying it home without having to soak it again.

2. Regarding whether to blanch or not. If the clams are relatively clean, this step can be removed. Just put it directly on the plate and steam it.

3. If you like, you can pour a little hot oil on the clams after steaming to make them taste better.

4. The chopped pepper and steamed fish soy sauce both have a salty taste, so I didn’t add any more salt. Dear friends, you can also add a little less according to your own taste.

Third course: steamed chrysanthemum chrysanthemum

This is a fancy way to eat chrysanthemum. In this way, it can be said to be both a vegetable and a staple food. The method is very simple, just wash it, mix it with some flour and steam it in a pot. First time doing this in my house. The family thought it was a wild vegetable, so they dipped some chopsticks into the sauce and found it was particularly delicious. Before I knew it, the steamed basket was all eaten up. It was very popular.

Specific preparation method

The first step: prepare the ingredients. 400 grams of chrysanthemum, 30 grams of cornmeal, and 30 grams of plain flour.

Step 2: Pick off the chrysanthemum leaves, wash them and drain them.

Step 3: Put the drained chrysanthemum leaves into a large basin, and then sprinkle with cornmeal and flour.

Step 4: Mix evenly with your hands, trying to make every chrysanthemum leaf covered with flour.

Step 5: Wet the steamer cloth, wring it out, and lay it on the steamer. Then spread the flour-glued chrysanthemum leaves on top. Boil water in a pot and steam over high heat for 8 minutes.

Step 6: Take it out quickly after steaming and serve it on the table.

A few more words

1. After washing the chrysanthemum leaves, drain the water. But do not allow the moisture on the surface of the leaves to completely dry out, so that the flour will not stick to it.

2. The steamer cloth must be wet and wring out the water before laying it on the steamer.

3. Place the chrysanthemum on the steamer, and the thickness must be even so that the maturity will be consistent.

4. When steaming, be sure to boil water in the pot and steam over high heat. Usually 7 or 8 minutes is enough. The time should not be too long, as it will affect the taste.

5. When eating, you can mix a bowl of sauce according to your own preferences. If you are eating it during a weight loss period, try to put as little oil in the sauce as possible so that it tastes less burdensome.

Course 4: Steamed Tofu with Minced Pork

This is steamed tofu with minced meat. The tofu is smooth and tender, and the minced meat is crispy and fragrant. Take a large spoonful and mix it with the rice to make it chewy. The more delicious it is, the more you will eat before you know it.

Specific preparation method

The first step: prepare the ingredients. 1 piece of tofu, 150 grams of pork filling, appropriate amount of onion, ginger, garlic, and chives. (Both brine tofu and fat tofu are acceptable)

Step 2: Cut the tofu into slices and spread them on the plate, as shown in the picture. Chop onion, ginger, garlic and set aside. Chop chives and set aside.

Step 3: Pour an appropriate amount of oil into the pot. After the oil is hot, put the pork filling into the pot and stir-fry until the color turns white.

Step 4: Add 1 tablespoon of chopped chili pepper to the pot and stir-fry until the red oil comes out, then add the onions, ginger and garlic into the pot and stir-fry until the aroma is released.

Step 5: Add half a spoon of sugar, half a spoon of dark soy sauce, and half a spoon of salt to the pot to taste, then stir-fry until the minced meat is colored, as shown in the picture.

Step 6: Place the fried minced meat on the tofu, as shown in the picture.

Step 7: Place the entire plate into the steamer and steam over high heat for 7-8 minutes.

Step 8: After taking it out of the pot, pour 1 tablespoon of steamed fish soy sauce and a little sesame oil, and then sprinkle with a little minced chives.

Course 5: Steamed Bass

Steaming is the best way to maintain the original flavor of a fish. Below, I will share with you how to steam sea bass. I will share with you every detail of how to steam a fish, down to how to cut green onions into even thin strips, etc. It only takes a few minutes to learn it, and you will become your own specialty dish in the future.

Specific preparation method

Step one: 1 seabass, appropriate amount of ginger and green onion.

Step 2: Clean the fish, then use a knife to scrape off the mucus on the surface of the fish, and finally rinse it. (The mucus on the surface of the fish is fishy, ??so it must be scraped off.)

Step 3: Place the fish on the cutting board, wipe the water on the surface with a cloth, and then cut it along the fish bones. Slice the fish flesh without cutting it. (Fish meat is relatively slippery. When cutting, it is best to press it with a cloth to prevent the knife from scratching your hand.)

Step 4: As shown in the picture, the cut fish looks like this.

Step 5: Apply some cooking wine to the fish and marinate it for ten minutes. This step can remove the fishy smell.

Step 6: Put some ginger slices and green onion segments on the steamed fish plate, as shown in the picture.

Step 7: Place two chopsticks on the plate, then put the fish on top and add some green onions and ginger.

Step 8: Place the fish in the steamer or steamer. If using a steamer, add water to the pot. Then steam for 8-10 minutes. If the fish is larger, steam it for a minute or two longer.

Step 9: While steaming the fish, cut some green onions. First cut the scallions into six or seven centimeter long sections.

Step 10: As shown in the picture, cut the scallion white, but do not cut it into sections.

Step 11: As shown in the picture, leave the whole green onion white and remove the middle part.

Step 12: Cut the scallions into thin strips. The green onions cut this way will be thinner and more even.

Step 13: Soak the chopped green onions in cold water for a few minutes. The shape of the green onions will be better. You can also cut some carrots into shreds for garnishing.

Step 14: After the fish is steamed, take it out. Change to another plate and put the fish on it.

Step 15: Pour some steamed fish soy sauce on the fish while it is hot, as shown in the picture.

Step 16: Put the green onions on the fish. Pour a little oil into the pot and heat it until it smokes, then pour the hot oil onto the shredded green onions while it's still hot, and the steamed seabass is ready. Let’s serve it~

A few more words

1. It can be made with other fish, but the fish must be fresh.

2. The fish must be cleaned so that it does not taste fishy.

3. When steaming fish, you must put it in the pot after the water is boiled, and steam it over high heat. In this way, the high temperature will instantly lock the moisture in the fish, ensuring that the fish is fresh and tender and the nutrients are not lost.

4. The time for steaming fish should be controlled well. For average-sized fish, it takes about 8 minutes. For larger ones, it can be extended to 10-12 minutes. Don't steam for too long, otherwise it will affect the taste.

5. After the fish is steamed, there will be a lot of soup on the plate, and the soup will be fishy. Therefore, we need to place two chopsticks under the fish in advance to prevent the fish from sticking to the soup and affecting the taste.

6. Steamed fish with soy sauce is salty, so there is no need to add any more salt. Steamed fish soy sauce is sold in supermarkets, you can go look for it.

7. The step of basting the fish with oil is very critical. This step will enhance the taste of the fish. Do not omit it, and when cooking, the oil must be burned until it smokes.

Course 6: Eggplant with garlic paste

The steamed eggplant has a fresh color and looks more appetizing. In addition, there is no cooking oil in the whole process, only a few drops of sesame oil are added when mixing, which makes it taste very refreshing and delicious.

Specific preparation method

The first step: prepare the ingredients. 2 long eggplants, appropriate amount of garlic, appropriate amount of chives.

Step 2: Clean the eggplant, then cut it into 10 cm long sections, and then cut it in the middle, as shown in the picture.

Step 3: Take a clean basin, pour half a basin of water, then add 2 tablespoons of white vinegar, and stir evenly.

Next, put the sliced ??eggplant into the basin and soak for 3-5 minutes. (Soaking the eggplant in white vinegar can prevent the eggplant from changing color. This is the first tip.)

Step 4: Boil the water in the pot, put the eggplant skin side up, and place it on the basket, as shown in the picture. (If the eggplant skin is not in contact with the basket, it can still prevent discoloration. This is the second trick.)

Step 5: Steam over high heat for 7-8 minutes, then uncover the steamed eggplant and take it out to cool. . (The steaming time mainly depends on the size of the eggplant. If the eggplant is larger, steam it for a longer period of time.)

Step 6: While steaming the eggplant, mash the garlic into minced garlic and set aside.

Step 7: Tear the cooled eggplant into strips, as shown in the picture.

Step 8: Put the minced garlic into the eggplant, then add half a spoon of salt, 1 spoon of light soy sauce, 1 spoon of balsamic vinegar, a little chicken essence, half a spoon of sugar, a few drops of sesame oil, and a little chives. Mix well.

Step 9: Plate and serve~

A few more words:

1. Try to choose eggplants with plump, smooth skin and relatively tender skin.

2. For those who like spicy food, you can add some more chili peppers to make it taste better.

Course 7: Steamed Loofah with Garlic Sauce

This steamed loofah with garlic paste is a very popular steamed dish in my family recently. Although it is vegetarian, it is very delicious and goes well with rice. The preparation method is also very simple. There is no need to stir-fry in the whole process, and there is no oily smoke at all. It can be ready and served in just a few steps, saving time and effort.

Specific preparation method

The first step: prepare the ingredients. 2 loofahs, 1 handful of vermicelli, appropriate amount of garlic, appropriate amount of chopped chili, and a few chives.

Step 2: Soak the vermicelli till soft.

Step 3: Chop the garlic into mince and mix it with the chopped chilies.

Step 4: Peel the loofah and cut into strips.

Step 5: Put the soaked vermicelli in the bottom of the bowl, and then put the cut loofah strips on it, as shown in the picture.

Step 6: Place the chopped chili pepper and minced garlic on the loofah, as shown in the picture.

Step 7: Boil water in the pot and cook over high heat for 7 minutes.

Step 8: After steaming, take it out, pour a little soy sauce and sesame oil on the steamed fish while it is still hot, then sprinkle with a little minced chives and serve.

A few more words:

1. After steaming, you can pour hot oil over it to make the flavor stronger.

2. Steamed fish with soy sauce and chopped chili peppers both have a salty taste, so I didn’t add any more salt.

Course 8: Steamed Egg with Shrimp

The whole dish is a combination of springy shrimp meat and smooth steamed egg, which is very delicious. The steaming method is simple and considerate, and you don’t have to smell the fumes, which is especially suitable for summer.

Specific preparation method

The first step: prepare the ingredients. 3 eggs, a few fresh shrimps, and appropriate amount of chives.

Step 2: Beat the eggs. Then, add half a spoonful of cooking wine into the egg liquid and stir evenly. (Putting cooking wine can remove the fishy smell in the eggs, but remember not to put too much, just a little bit)

Step 3: Pour about 210 ml of water into the eggs, and then stir evenly. (The ratio of eggs to water is about 1:1.5)

Step 4: Sift the egg liquid into a large bowl. (The taste will be smoother after sifting)

Step 5: Cover the large bowl with a layer of tin foil (you can also wrap it with a layer of high-temperature plastic wrap or a plate. This will make The egg liquid is heated evenly from top to bottom, and it can also prevent water from dripping on the egg custard). Then, put it in the steamer and steam for 12 minutes. You can also boil water in a pot, put it in a steamer, and steam for 8-10 minutes.

Step 6: While steaming the eggs, we start processing the shrimps. Remove the heads, shrimp threads and skin of the shrimp, leaving the shrimp for later use.

Step 7: Pour a little water into the pot and bring to a boil, then put the shrimp into the pot, then pour in half a spoonful of cooking wine, blanch the water until the shrimp changes color and take it out.

Step 8: After the egg custard is steamed, take it out and put the shrimp on top, as shown in the picture.

Step 9: Cover with tin foil, put it into the steamer or steamer again, and steam for about 3 minutes.

Step 10: After steaming, take it out, pour some light soy sauce or steamed fish soy sauce on it while it is hot, add a few drops of sesame oil, sprinkle with some chopped chives and serve.

Tell me a few more words

This dish is really simple. You just need to pay more attention to the ratio of eggs and water, and don’t put too little or too much water. In addition, whether it is light soy sauce or steamed fish soy sauce, it has a salty taste. So, no need to add any more salt.

Course 9: Steamed vegetable dumplings

This dish doesn’t look like much, and the name is not fancy, but I was completely conquered by it after taking the first bite. The soft and fragrant texture is dipped in the sour and spicy appetizing sauce, and the more you eat, the more you want to eat.

Specific preparation method

The first step: prepare the ingredients. 500g spinach, 200g flour.

Step 2: Wash the spinach and chop it into small pieces, as shown in the picture.

Step 3: Put the spinach in a basin and add a spoonful of salt.

Step 4: Knead the spinach vigorously with your hands until the spinach becomes soft and spinach juice oozes out, as shown in the picture.

Step 5: Add flour little by little to the spinach, stirring while adding.

Step 6: Stir until it becomes a thicker batter, as shown in the picture.

Step 7: Put a layer of cage cloth in the steamer, and then spread the batter evenly on the steamer, about 2 cm thick, as shown in the picture.

Step 8: Boil water in the pot, cover the pot, and steam over high heat for 15 minutes.

Step 9: While steaming the "vegetable dumplings", we start to make a bowl of hot and sour sauce. Take an empty bowl, add a little minced garlic, 1 spoonful of chili powder, 1 spoonful of white sesame seeds, a little red pepper, half a spoonful of salt, and a little minced chives, as shown in the picture.

Pot 10: Pour a little cooking oil into the pot. When the oil temperature is 60 to 70% hot, turn off the heat and pour the hot oil into the bowl, as shown in the picture.

Step 11: Add 1 tablespoon of light soy sauce, 2 tablespoons of mature vinegar, and a little sesame oil into the bowl and mix thoroughly. The bowl of juice is ready.

Step 12: After the "vegetable dumplings" are steamed, take them out and cut them into pieces. When eating, just dip them in the freshly prepared bowl juice.