Ingredients: eggplant, garlic, olive oil, dried Chili (don't put it if you don't eat spicy food).

Choose two or three tender eggplants and wash them. Personally, I prefer long purple eggplant (Kandelia candel is optional) because it was eaten when I was a child. Cut into several pieces along the axial direction. For the sake of beauty, it is recommended not to cut off the root of the knife and put it in a big bowl. I can't help it today. The bowl is too small to hold, so we have to cut it again.

Add some olive oil. If you can eat spicy food, add some dried peppers and steam in a pressure cooker for ten minutes.

Take it out of the pot and have a look The color has completely changed. Remember to steam thoroughly.

Mashing garlic seeds, peeling, washing, grinding into minced garlic, and squeezing onto eggplant. Remember to put the garlic in the pot. This dish itself is tasteless, and the seasoning mainly depends on garlic. When garlic is steamed, it has no fragrance.

Add appropriate amount of salt according to personal taste, stir eggplant evenly with chopsticks and sprinkle with fried white sesame seeds.

skill

1, steamed eggplant mainly depends on garlic to improve the taste, so garlic must wait until it is out of the pot. Remember not to put too much. It is recommended to use a single garlic, and the finer the garlic, the better.

2, eggplant must be as tender as possible;

3, soy sauce must also be added after the eggplant is steamed, otherwise it will easily destroy the taste.

Second, steamed towel gourd with garlic:

Cooking materials (four people): towel gourd (2), red pepper (1) and garlic (2).

Seasoning: oil (2 tbsp), salt (1/5 tbsp), sugar (1/3 tbsp), chicken powder (1/3 tbsp) and sesame oil (2 tbsp).

Operation process:

1. Scrape off the skin of the loofah, wash it, cut it into 3cm thick pieces, and dig a shallow hole in the loofah with a knife.

2. Flatten the garlic, undress it and chop it into garlic paste. Wash red peppers, remove pedicels and seeds, and chop into small pieces.

3. Heat 2 tablespoons of oil in a wok, add garlic and stir-fry a few times, add 1/5 tablespoons of salt, 1/3 tablespoons of white sugar and 1/3 tablespoons of chicken powder, turn off the heat, and then brew garlic into loofah pieces.

4. Boil half a pot of water, put it in a dish with loofah, steam for 5 minutes on high fire and take it out.

5. Add 2 tablespoons sesame oil to the hot pot, saute the minced red pepper, then turn off the fire and pour the minced red pepper and sesame oil on the loofah.

Tips:

1. Don't shave off all the loofah skins, leaving a little loofah skin will enhance the crispness. Dig a shallow hole in the towel gourd block, you can decorate more garlic and make the towel gourd delicious, but don't dig through the bottom!

2. Soak the garlic in the loofah, otherwise the garlic will be steamed, and the garlic taste is heavy and choking, which is difficult for ordinary people to accept.

Three. Steamed vegetable rolls

Ingredients: tofu150g leek100g egg130g.

Accessories: Spore cabbage 50g, cucumber 10g.

Seasoning: egg white 30g wheat flour 50g starch (peas) 8g soybean oil 50g salt 3g monosodium glutamate 2g sesame oil 5g ginger 5g each.

Exercise:

1. Take four large leaves outside the cabbage, blanch them with boiling water, take them out and cool them, and cut them into four rectangles with the same size with a knife; Chop leek into powder; Cut cucumber into rhombic slices; Wash ginger and cut into sections in Jiang Mo; Add some water to the starch and stir the wet starch evenly, even if it is 15g.

2. Put the frying spoon on the fire, pour in the soybean oil, when the oil temperature is 70% hot, add the egg liquid and fry until cooked, add the tofu, chop it with a hand spoon, add the refined salt, leek powder, monosodium glutamate, Jiang Mo and sesame oil, stir well to make stuffing, and take out the spoon and put it on a plate.

3. Make a paste with egg white, flour and appropriate amount of water.

4. Spread a cabbage leaf on the chopping board, put 1/4 stuffing on one end of the cabbage leaf, put it in a flat plate, put the other three cabbage leaves into a vegetable roll in this way, steam them in a cage, take them out, and pour the soup from the steamed plate into a spoon.

5. Move the spoon to low heat, pour in 100 ml clear soup, add cucumber slices, add refined salt and monosodium glutamate, heat the soup until it boils, thicken it with diluted wet starch, skim off the foam, and pour sesame oil on the vegetable rolls.

Fourth, steamed rice noodles with baby dishes.

Ingredients: baby cabbage, vermicelli, chicken soup, garlic, salt and sesame oil.

Exercise:

1. Wash and drain Chinese cabbage, and cut off the roots. Soak the vermicelli in water for 30 minutes, and then cut it into two pieces.

2. Spread the vermicelli to the bottom of the bowl, and then code the baby dishes on the vermicelli.

3. Heat a little base oil in the pot, add a bowl of water or chicken soup with a little spicy garlic, add a little soy sauce, salt and sesame oil to boil, turn off the fire and put it in the bowl.

4. Boil the water in the pot, add the baby cabbage and steam for 10 minutes. 5. Finally, pour 1 tbsp soy sauce on the steamed rice noodle doll dish, turn off the fire and steam for 2 minutes, then serve. After the doll dish is steamed, it is easy to dilute the flavor of garlic and soup with water, and then add a little soy sauce to taste.

Tips: Baby dishes are easy to cook, and the steaming time in the pot should not be long, especially the time for cooking soup should be controlled, otherwise it will be soft and rotten.

Five, radish steamed vegetables

Ingredients: 500 grams of white radish.

Accessories: 50g of indica rice flour (dry fine).

Seasoning: soy sauce 10g, sesame oil 5g, onion 5g, salt 3g, ginger 3g, monosodium glutamate1g.

Exercise:

1. Wash the white radish, shred it and put it in a bowl; Chop onion and ginger.

2. Mix rice flour, Jiang Mo, salt and radish in a bowl.

3. Put the mixed radish into the pot and steam 15 minutes.

4. Add chopped green onion, soy sauce, sesame oil and monosodium glutamate and mix well.

6. Steamed tofu with olives and vegetables

Ingredients: four pieces of south tofu and appropriate amount of olive vegetables.

Accessories: pepper, onion (optional color)

Exercise:

1, tofu washed and dried; Cut pepper and onion into small pieces for later use;

2. Cut the tofu obliquely with a knife, change the knife into four small triangles, and cut a seam down at the top of the triangular tofu, not to the end;

3. Take olive vegetables with chopsticks and fill them in the gap of triangular tofu so as not to overflow;

4, plate, steam for about 5 minutes, turn off the fire and take out the steamed tofu;

5. There is soup in the steamed tofu, and another pot is filled with tofu soup to thicken it until it is transparent. Pour the juice on the tofu and sprinkle with pepper and onion.

Tip: Olive vegetables are fresh and salty, and there is no need to add other accessories. If you eat too much, you can drown the tofu with salt first. )