The practice of steaming eggs introduces the cuisine and its functions in detail: home cooking recipes, private kitchens, tastes: fragrant technology: the making materials of steamed eggs: main ingredients: three kinds of seasonings for eggs: one teaspoon of coffee salt, two chives, two teaspoons of oil, two teaspoons of oyster sauce and a proper amount of cooked white sesame seeds. Teach you how to cook steamed eggs. How to make steamed eggs delicious? Add a teaspoon of coffee salt to three dozen eggs and stir well. About one or two pieces of lean meat are chopped. Those who like to add fragrant onions can use two chopped trees, two teaspoons of oil (only one teaspoon is needed to melt lard), two tablespoons of oyster sauce, and a proper amount of cooked white sesame seeds. 1, put oil on the fire and heat it to 60%. Pour in minced meat, add some salt and stir-fry until cooked. Add oyster sauce and chopped green onion (I didn't put the onion) and stir-fry until fragrant. Put it in a small bowl for later use. 2. Put a steamer in the pot and add water to boil. Stir the egg liquid with 50% hot purified water and oil in Rigaillaud, put it on a steaming rack and steam it over medium heat. 3. When steaming for about four minutes, open the lid to dry for more than ten seconds, then cover it and continue steaming. When steaming for about three minutes, insert the bamboo chopsticks into the egg in the center of the bowl to check it. If it is still too thin, cover it and steam it for more than one minute before checking until the eggs at the bottom of the bowl are solidified to the same degree as the surface of the eggs. 5. Take out the bowl, spread the minced meat on the egg surface, sprinkle with white sesame seeds and serve. The practice of steamed dumplings with radish and beef introduces the cuisines and their effects in detail: fine staple food nourishing and health-care recipes invigorating spleen and appetizing recipes preventing cancer and anticancer recipes taste: original flavor technology: steamed dumplings with radish and beef powder making materials: main ingredients: wheat flour 600g, white radish 600g, beef (fat and thin) 300g seasoning: onion 50g, ginger 10g and salt 10g. Teach you how to make radish beef steamed dumplings, and how to make radish beef steamed dumplings is delicious 1. Wash onion and ginger and cut into powder for later use; Cleaning radish, shredding, boiling until 70-80% mature, taking out and chopping, and squeezing out water; Wash beef and cut it into powder for later use. 2. Heat lard in the pot, add minced meat, stir-fry until 70-80% cooked, remove from the fire, open bone soup, add shredded radish, batter, chopped green onion, Jiang Mo, salt and sesame oil, and mix well to get the filling. 3. Boil the flour into snowflakes with 70% boiling water, let it cool, then pour in 30% cold water, knead it into dough, knead it into strips, and make 50 grams into three pieces. Flatten the slices, roll them into round skins, wrap them with stuffing, and knead them into crescent-shaped jiaozi, which is the blank of steamed dumplings. 4. Put the steamed dumplings on the drawer and steam them with boiling water for about 10 minute, and then serve. Petty Pie-Shi Xiangke: White Radish: White Radish Avoid eating ginseng and American ginseng together. The method of steaming crucian carp with powder introduced the dishes and their effects in detail: prescription for tonifying deficiency for the elderly, prescription for invigorating spleen and stimulating appetite, prescription for malnutrition, prescription for promoting lactation, and taste: bad flavor. Process: Preparation materials of steamed crucian carp with powder: main ingredients: 500g of crucian carp, auxiliary materials: 60g of glutinous rice flour, 30g of watercress, seasoning: 25g of chicken oil, 3g of salt, 20g of soy sauce, 30g of cooking wine, etc. After the live crucian carp is slaughtered, the scales and internal organs are removed; 2. Wash and marinate with refined salt, cooking wine and monosodium glutamate for 10 minute; 3. Cut the chicken oil into peas; 4. Chop watercress, mix well with chopped green onion, soy sauce, rice wine and pickled crucian carp, then add glutinous rice flour, vegetable oil and sesame oil and mix well; 5. Put the mixed raw materials into a bowl, steam them in a cage for 20 minutes, take them out and turn them over in a dish; 6. Remove the old leaves from the coriander, wash it, cut it into small pieces and sprinkle it on the fish. Tips-Eat with each other: Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish. The practice of steamed spareribs with millet introduced the cuisine and efficacy in detail: preschool children's recipes, school-age children's malnutrition recipes, anemia recipes, and children's malnutrition recipes. Taste: Douchi flavor technology: Steamed spareribs with millet production materials: main ingredients: spareribs (300g), auxiliary materials: millet 150g, and Douchi 30g seasoning: bean paste 25g, pepper 2g, ginger 10g. 2. Add bean paste, lobster sauce and pepper to the ribs, then add salt, monosodium glutamate and chicken powder and mix well; 3. Put in a steamer and steam for 50 minutes on high fire. Snacks: Xiaomi: Xiaomi should not eat with almonds. The practice of steaming eel introduces the cuisine and its effects in detail: recipes for tonifying deficiency and strengthening body, recipes for anemia and recipes for arthritis. Taste: Original flavor technology: Steamed eel making material: main ingredient: 300g eel, auxiliary material: 50g lard (suet), 50g ham sausage, seasoning: 5g onion, 5g ginger, 5g cooking wine, 3g salt, 2g monosodium glutamate and 3g pepper to teach you how to cook steamed eel. Dice pork suet; Cut the ham. 2. Put the eel in a dish, add diced meat plate oil, minced ham, onion, ginger, cooking wine, salt, monosodium glutamate and pepper, steam in a cage for 20 minutes, and take out the onion and ginger. Side dishes: river eel: eel should not be eaten with vinegar and ginkgo. The method of steaming eggplant with soy sauce and vinegar introduced the cuisine and its efficacy in detail: microwave formula for hemostasis and conditioning, formula for delaying aging, formula for invigorating spleen and appetizing, taste: salty and sour technology: materials for making eggplant steamed with soy sauce and vinegar: main ingredients: eggplant 400g seasoning: soy sauce 30g, 15g Chili oil, vinegar 30g, pepper powder 2g, sesame oil 15g. Salt 1 g teaches you how to make steamed eggplant with soy sauce and vinegar, and how to make steamed eggplant with soy sauce and vinegar is delicious. 1. Pick out the eggplant pedicle, cut the eggplant into 8 equal parts, and soak it in salt water to remove the astringency; 2. Squeeze out water, put it in a deep container and cover it with high fire for 8 minutes; 3. Arrange them neatly in the dish, and pour in the prepared sauces (soy sauce, Chili oil, rice vinegar, pepper powder, sesame oil and refined salt); 4. Cover with plastic wrap, cool in the refrigerator and serve as a cold dish.

Seek adoption