The so-called steaming is a cooking method that uses the steam generated after water is boiled 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 it 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.