In spring, everything is happy, full of vitality, and the body function is also the most active time. After eating big fish and meat all winter, you should adjust your diet according to the season. Eat less greasy food, try to eat less cooking methods such as frying and frying, and eat more light cooking methods such as cooking, steaming and cooling, so that your body can have a buffer and be more energetic in the new year.

Among these healthy cooking methods, "steaming" is the first to be praised. The food cooked by steam retains the original nutrients such as protein and cellulose to the greatest extent. In terms of taste, steaming can retain the original flavor of the ingredients to the maximum extent and eat the natural taste of the ingredients. In terms of digestion, steamed vegetables contain less oil, are soft and waxy, and are more easily digested by the human body. Steaming is also simple and convenient. In many places, steamed vegetables can be eaten in large pots. For example, the steamed vegetables in Liuyang, Hunan Province and Tianmen, Hubei Province are very famous.

I want to steam Pleurotus eryngii today. Pleurotus eryngii is named for its fat and tender taste like abalone and light almond flavor. It is usually fried with meat, but as an excellent ingredient, how can it be limited to one kind? Steaming can not only give Pleurotus eryngii the best taste, but also be very simple, refreshing and not greasy, and more fragrant than eating meat!

Materials: 4 Pleurotus eryngii

Accessories: 1 garlic, 1 onion, 1 spoon Chili powder, 1 spoon white sesame, 2 tablespoons soy sauce, 1 spoon sugar, half a spoonful sesame oil, and appropriate amount of salt.

Step 1: Processing Pleurotus eryngii. Pleurotus eryngii is cut off at both ends and torn into long strips from the tail, which is easy to tear. If you can't tear it open, it's usually in the wrong direction.

Step 2: Steaming Pleurotus eryngii, because the meat is compact and relatively resistant to steaming, put it in a pot and steam for 10- 15 minutes (depending on the thickness of the tear).

Step 3: Steaming Pleurotus eryngii and cooking ingredients, because we need more garlic. First, use tools to process garlic into mashed garlic.

Step 4: add garlic to the bowl, chop up a onion, a spoonful of Chili powder and a spoonful of white sesame seeds, heat half a spoonful of hot oil, and pour it evenly on it while it is hot to stimulate the fragrance.

Step 5: Add 2 tablespoons of soy sauce, half a spoonful of sesame oil, 1 spoonful of sugar and a proper amount of salt to the seasoning bowl while it is hot. If you like spicy food, you can also add some millet spicy food.

Step 6: pour all the seasonings on the steamed Pleurotus eryngii and mix well with chopsticks to serve. A plate of delicious Pleurotus eryngii with garlic flavor is ready.

1, this time the cooking is garlic flavor, and a little oil is used to stimulate the garlic flavor. If you want to make it light, you can just put soy sauce, sugar, salt and pepper, which tastes just as good and contains no oil.

2. Although Pleurotus eryngii can withstand steaming, it can't last too long, and it can't wait until it is completely soft before cooking. If the water content is too high, it is not strong. It is best to steam for about 10 minutes. After cooling, the specific heat is delicious, and it is good to eat and drink.

Cooking is not high, for reference only. Have fun. See you tomorrow.