1, steamed bass
Material preparation: perch 1, ginger slices, onion segments, salt, cooking wine, pepper, shredded green pepper, vegetable oil, etc.
Practice: Scales and viscera of perch are removed and washed for later use. Marinate the perch 15 minutes with salt, cooking wine and pepper. Put the perch in a steamer, sprinkle with ginger slices and shallots, and steam for about 10 minute. Take it out after steaming, sprinkle with shredded green pepper and pour with hot oil.
2. Steamed shrimp with garlic
Material preparation: 500g prawn, appropriate amount of garlic, salt, pepper, chicken essence, soy sauce, cooking wine, vegetable oil, etc.
Practice: shell prawns, remove intestinal mud and wash them for later use. Mix garlic, salt, pepper, chicken essence, soy sauce and cooking wine in a bowl and make garlic sauce. Put the shrimp in a steamer, sprinkle with garlic sauce and steam for 5~7 minutes. Take it out after steaming and pour it with hot oil.
3. glutinous rice chicken
Material preparation: glutinous rice 250g, chicken 100g, mushroom and bamboo shoots, salt and soy sauce, cooking wine, vegetable oil and so on.
Practice: Wash the glutinous rice, soak it for 2 hours, and drain the water for later use. Wash the chicken, cut it into small pieces and marinate it with salt, soy sauce and cooking wine 15 minutes. Cut mushrooms and bamboo shoots into small pieces and mix them with glutinous rice and chicken.
Matters needing attention in cooking steamed vegetables
1, fresh materials: Steamed vegetables require high freshness of ingredients, because the original flavor of ingredients will be fully displayed when steamed. Therefore, choosing fresh ingredients is the key to cooking steamed vegetables. For example, seafood, vegetables and other ingredients should be fresh and tasteless, and meat should be of good quality.
2. Steaming time should be appropriate: Steaming time is very important for the taste and nutritional retention of steamed vegetables. If the steaming time is too long, the ingredients will become overcooked and taste bad; If the steaming time is too short, the ingredients may not be fully cooked, which is not conducive to digestion. Therefore, it is necessary to determine the steaming time according to the type and size of the ingredients, and it is just right.
3, the heat is better: it is also important to master the heat when steaming vegetables. Generally speaking, use medium heat when steaming, so that the steam can fully penetrate into the ingredients without overcooking them. At the same time, the heat should be adjusted according to the type and size of ingredients. For example, large pieces of meat need to be steamed with high fire first, and then steamed with low fire to ensure that the ingredients are cooked thoroughly and maintain a good taste.