From a delicious point of view, steamed vegetables retain the original flavor of the dishes and bring out the natural and simple fragrance of the food.
From the perspective of environmental protection, steaming is an environmentally-friendly and healthy cooking method, which is healthy and can keep the kitchen clean.
From a health point of view, steamed vegetables are easier to digest than fried vegetables, do not contact high-temperature oil, maintain good nutrition, steamed vegetables are not good, and are also good for the gastrointestinal system.
Most importantly, steaming vegetables is not difficult to learn and easy to learn. It has become the favorite cooking method of lazy people. Let's study together.
& gt& gt& gt& gt cold steamed eggplant
1, material: eggplant (purple skin, long) 3 shallots, sesame oil, soy sauce, salt and sugar.
2. Wash the eggplant, put it into Adi pot and steam for about 10 minute. The whole eggplant can be steamed to prevent the absorption of excess water. Chopsticks are easily punctured, which means it is steamed. )
3. Let the steamed eggplant cool, tear it into long strips and put it on a plate.
4. Add chopped green onion, sesame oil, cold soy sauce, salt and sugar and mix well. Red is medlar, which is used for decoration. Eating spicy food can be changed into red pepper)
& gt& gt& gt& gt chopped pepper Flammulina velutipes
Flammulina velutipes 300g chopped pepper 2 tablespoons chives 2 tablespoons vegetable oil 1 tablespoon steamed fish soy sauce 1 tablespoon.
1. Rooted Flammulina velutipes, washed and drained.
2. Put the washed Flammulina velutipes into a dish, add chopped peppers, boil and steam for three 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. Then pour in hot vegetable oil.
& gt& gt& gt& gt Steamed cod with mushrooms.
Cod 1 dried mushrooms, 2 shallots, 2 slices of ginger, 3 slices of cooking wine, 1 teaspoon of steamed fish and soy sauce, 1 teaspoon.
1. Soak mushrooms, wash and cut into pieces; Slice onion and shred ginger.
2. Put the onion ginger on the steaming plate, and then put the washed cod slices on the onion ginger.
3. Put mushrooms on cod, add cooking wine, steamed fish and soy sauce.
4. Shake the plate gently and let the juice spread evenly on the ingredients.
5. Boil hot water in Adi pot, add cod to steam 10 minute, and sprinkle with chopped green onion.
& gt& gt& gt& gt Zongxiang glutinous rice sparerib
200g glutinous rice, 300g pork chop, 2 shallots, 1/2 teaspoons soy sauce 1/2 teaspoons oyster sauce 1/2 teaspoons cooking wine 1 teaspoons vegetable oil 1/2 teaspoons salt 1/2 teaspoons.
1, buy small ribs, let the store chop them up, go home and wash them, drain the water, and marinate them with salt, vegetable oil, spiced powder, onion, ginger, soy sauce, oyster sauce and cooking wine for half a day.
2. Soak the glutinous rice in advance and spread reed leaves in the cage.
3. Every rib is wrapped in glutinous rice.
4. Put it in a cage, cover it and start steaming. After the water boils, turn to medium heat and steam for 40 minutes. Then put the shallots out of the pot.
& gt& gt& gt& gt Kaiping Wuchang fish
Wuchang fish 1 red pepper, 2 sesame oils 20g chives 20g garlic paste 10g ginger 10g white pepper 15g salt 1 teaspoon vinegar 30g chicken essence, half teaspoon steamed fish black soybean oil 20g.
1, Wuchang fish is cleaned, and the middle part is cut into pieces with a knife (it can be cut or not, and the cutting method is to cut from the back, and the parts of the fish belly are connected together. Personally, I think it is better to cut off the shape to facilitate pickling.
2. Put the cut fish skin into a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and marinate for 5- 10 minutes.
3. Discard the fish tail, put the fish head up on the plate, fan the fish fillets in the plate into a triumphant shape, then sprinkle Jiang Mo and minced garlic on the surface, and steam in Adi pot for about 8- 10 minutes.
4. Cut the small red pepper obliquely into rings, cut the shallots into small pieces, take out the steamed fish, pour off the steamed water, decorate the tail with red pepper rings, sprinkle with chopped green onion, and finally pour the steamed fish soy sauce and sesame oil.