First, steamed tofu with minced meat.
Ingredients: tofu, minced meat, pickled mustard tuber, minced leek.
Practice steps:
1, cut mustard tuber into pieces.
2. Cut the tofu into small pieces, put it into a steaming bowl and sprinkle with mustard tuber.
3. Pour the fried minced meat and soup on the tofu and steam it on the pot.
4. After the water boils 10 minutes, take it out and sprinkle with chopped green onion. It is better to use coriander.
Second, Laoganma steamed eggplant
Ingredients: Laoganma beef chopped Chili oil, soy sauce, soy sauce, oyster sauce, sugar, salt, pepper, eggplant, onion, sesame and garlic.
Practice steps:
1. Sauce: Add black bean sauce and pepper to Laoganma beef powder, soy sauce, soy sauce, oyster sauce, sugar, salt and pepper.
2. Wash the whole eggplant and put it in the rice cooker. The rice is ready and the eggplant is steamed.
3. Take out the eggplant, put it on a plate, cut it into strips with a knife, and heat the sauce.
4. Sprinkle chopped green onion, sesame seeds and garlic cloves on the eggplant.
5. Take a small pot, heat the oil and pour it on the eggplant.
Third, steamed mushroom tofu.
Ingredients: bean curd 300g, fresh mushroom 100g, pickled mustard tuber 20g, seasoning: soy sauce 15g, sugar 10g, salt 4g, sesame oil 10g and corn starch 5g.
Practice steps:
1. Cut the tofu into small square pieces and hollow out the center;
2. Chop the washed and soaked mushrooms, chop the mustard tuber, add sugar and salt starch and mix well to get the stuffing;
3. Brew the stuffing into the tofu center and steam it on a plate;
4. drizzle with sesame oil and soy sauce.
Fourth, steamed potatoes in curry.
Ingredients: 500g potatoes, 30g carrots, 2 tbsps Indian curry, 0/teaspoon salt/kloc, 300㏄ water.
Practice steps:
1. Wash and peel potatoes and carrots, and cut into pieces for later use.
2. Put the potato pieces and carrot pieces made by 1 into a large bowl, add all seasonings and mix well, then move them into a steamer with boiling water and steam for about 25 minutes.
Five, steamed salted egg yolk lion head
Ingredients: minced lean meat 2 10/0g, minced fat 90g, horseshoe 50g, egg 1 0g, chopped green onion10g, Jiang Mo10g, 4 salted egg yolks, a little coriander, 3g of salt, 50ml of water and chicken.
Practice steps:
1. Water chestnut is broken and cut into granules for later use.
2. Put the chopped lean meat into a steel basin, add salt, and perform the meat throwing step.
3. Add chicken powder, fine sugar and eggs to the mashed meat in method 2 and stir well. Add 50 ml of water twice and stir while adding water until the water is absorbed by the meat.
4. Add seasonings such as water chestnut, chopped green onion, Jiang Mo and fat into the meat mixed by method 3, mix well, divide the meat into several equal parts, knead it into spherical lion heads with the palm of your hand, and then press salted egg yolk on the upper end of each lion head.
5. Put the lion head of method 4 into a dish and steam it in a steamer for 20 minutes.
6. Sprinkle coriander after the pan.