Step 1

Shellfish are washed at home and dried for later use.

Second step

Chop chicken into small pieces, season with salt, sugar, pepper, cornmeal, oyster sauce and peanut oil, add shredded ginger, galangal, garlic and pepper and mix well.

Third step

Put the ingredients in a big plate, with shellfish below and chicken above.

Fourth step

Add ingredients, cover with tin foil and steam for 30 minutes. I covered the tin foil with two layers, which made it airtight.

Step five

After 30 minutes, the ingredients have been steamed and can be served first. The tin foil on the plate bulges obviously. If you eat it at once, you can open it at once. If you eat later, don't open it first, so as to keep the temperature in the plate.

Step 6

At the moment of opening, the aroma of ginger and garlic came to the nose, and a simple and delicious steamed dish became the protagonist at the dinner table.

The practice of steaming vegetables with tin foil is actually very simple. Let me explain it to you, and you will know after reading it.

1. Steaming vegetables with tin foil is to preserve the original flavor of the ingredients. Whether it is steamed vegetarian dishes or meat dishes, it can be steamed with tin foil. Just mix your favorite seasoning and ingredients evenly before steaming, and then wrap them in tin foil.

2. Add water to the pot and put it into the steamer, then steam the ingredients wrapped in tin foil on the fire. When steaming, different ingredients have different steaming time. Vegetarian dishes are shorter and meat dishes are longer. Generally, the steaming time of vegetarian dishes is about 15, and that of meat dishes is about 30 minutes. How's it going? Is it simple?