Steamed recipe 1: steamed paste balls
material
Ingredients: paste dumplings, ham, water-soaked mushrooms. Salt, cooking wine, ginger, onion, clear soup, monosodium glutamate, pepper.
working methods
1. After cleaning the dumplings, cut 67 knives on both sides of the fish and marinate them with proper salt and cooking wine.
2. Slice the mushrooms into water and cut the ham into 2 cm long diamond slices.
3. Drain the fish with Chinese sauerkraut and put it in a steamer.
4. Put ham and mushroom slices on the fish one by one, add salt, cooking wine, ginger, onion and clear soup, cover with oil, steam in a cage for 30 minutes, remove the oil, ginger and onion, and gently wipe the fish flat on a plate.
5. Set the wok on a big fire, put the clear soup and raw juice into the steaming pan, add monosodium glutamate and pepper to boil, and pour into the fish pan. Serve with ginger vinegar dish.
Steamed recipe 2: Steamed yuba
material
Yuba, onion, oil, salt, soy sauce and ginger powder (optional)
working methods
1, soak yuba in warm water 1 hour or so, then drain and steam for 5 minutes;
2. Use a small bowl to adjust the sauce: one or two spoonfuls of soy sauce, a little salt, a little ginger powder, and hot oil;
3. Sprinkle chopped green onion on the yuba, and then pour the sauce according to method (3)!
Steaming recipe 3: steamed sea bass
material
1 grouper, 2 tsps of salt, appropriate amount of white pepper, 2 tsps of cooking wine, 1.5 tsp of steamed fish drum oil, 1 tsp of sesame oil, 2 onions, 1 ginger.
working methods
1. Handling fish: cut the fish's chin horizontally with kitchen scissors, then cut it along the stomach, and turn out the fish's gills and internal organs with kitchen scissors; Scrape the fish head from the tail to both sides with a scale scraper, and then scrape the back, head and belly of the fish; After washing, use a kitchen paper towel to absorb water, and massage evenly on both sides with 1 teaspoon salt and appropriate amount of white pepper.
2, ginger 1 small peeled slices.
Onions are divided into two branches: white onions and green onions.
4. Put the scallion in step (2) and step (3) into the fish belly, and then evenly sprinkle with 1.5 spoonfuls of steamed fish drum oil and 2 spoonfuls of cooking wine.
5. Steam in an electric steamer for 20 minutes.
6. Heat the non-stick pan with low fire, add 1 tbsp sesame oil and the onion in step (3) and stir fry slightly, then pour it on the fish.
The benefits of steaming
The dishes cooked by steaming method are original and fresh, which can retain the nutrients of the ingredients to the greatest extent. It is recognized as the healthiest cooking method. Pay attention to the following points when cooking by steaming: first, the main ingredients must be fresh, which is the basic guarantee to determine the quality of dishes; Second, the main ingredients need to be boiled before they can be put into the pot. The advantage of this is to avoid the aging of raw materials during water heating, and it is easy to control the reasonable steaming time. Third, reasonably control the amount of salt to avoid being too salty and destroying the original flavor of ingredients. Steaming is widely used, and vegetables, meat, poultry and seafood are the majority. Representative dishes include steamed hairy crabs, steamed pomfret, steamed pigeon and so on.