The steamer has a wide range of uses and can steam many delicious foods, such as:
Pasta: steamed buns, steamed buns, flower rolls, rice cakes, steamed cakes, etc.
meat dishes: steamed pork with rice flour, braised pork with plum, Dongpo elbow, pearl balls, steamed fish, steamed chicken, steamed egg soup, etc.
vegetarian dishes: steamed pumpkin, towel gourd, potato, eggplant, sweet potato, corn, taro, etc.
ii. cookbook of steamer
(I) Steamed cake
Ingredients: three eggs, 15g flour, 1ml milk, 1g yeast powder and 1g sugar.
Practice:
1. Prepare two clean basins, which must be dry without water or oil; Prepare three eggs; One eggbeater, 15 grams of flour.
2. Separate the egg whites and egg yolks, put them in two pots, break the egg yolks, and add 1ml of milk and stir well.
3. Pour in 15g of flour and 1g of yeast powder, and continue to stir evenly. Beat the egg whites until creamy. Add sugar twice, 5g at a time. Add more sugar if you like sweet food. Just wait until the eggbeater has a sharp point when it is picked up.
4. Pour the egg yolk paste into the cream, stir it up and down evenly, stir it gently, add some water to the steamer, bring it to a boil, then put the cake paste in, cover it with a big plate, and steam it with a lid.
after 5 or 3 minutes, turn off the fire and stew for 1 minutes, and the steamed cake will be ready.
(2) Steamed steamed bread
Ingredients: 1g of flour, 1g of baking powder, 2g of sugar and 1g of baking soda.
Practice:
1. Put the baking powder and white sugar into warm water to stir and dissolve, and when the foam appears on the water surface, it shows that the yeast has been fully activated.
2. Add the activated yeast water into the flour, and stir until the flour becomes flocculent.
3. Knead the dough into a smooth dough.
4. Cover and ferment the dough at room temperature for about one hour. After fermentation, the dough expands a lot.
5. Sprinkle proper amount of dry flour on the panel, and take the fermented dough out of the basin and put it on the panel.
6. Put baking soda on the panel and knead it evenly into the dough to neutralize the sour taste produced by dough fermentation.
7. In the process of kneading dough, it is necessary to cut and observe the pores inside the dough. If there are still pores, continue to knead until the pores disappear.
8. Knead the dough into a column shape, cut it into sections with a knife, and then knead it into steamed bread.
9. put water in the steamer, coat thin salad oil on the steamer grate, put steamed bread on it, and let it stand for 2 minutes for secondary fermentation.
1. Steam the steamed bread on medium heat, and steam for another 15 minutes after seeing the steam coming out. Don't open the lid immediately after the ceasefire, it needs to be stuffy for another 5 minutes. After stewing, open the lid, and the fragrant steamed bread is gorgeous.
Precautions:
1. When kneading into round steamed bread, the mouth should be sealed tightly, otherwise the surface of steamed bread will be uneven.
2. Don't put too much baking soda, otherwise it will make the steamed bread yellow.
(3) pumpkin rice cake
ingredients: pumpkin 2g, milk 2g, flour 2g, cassava starch 1g, yeast 2.5g, sugar 8g and corn oil 25g.
Practice:
1. Slice the pumpkin and steam it in a steamer.
2. Take out the steamed pumpkin, put it in a bowl, and add sugar.
3. Stir well into pumpkin puree, and pour in milk and mix well.
4. Try adding yeast when the temperature of the milk pumpkin puree is not hot (about 35 degrees) and stir well.
5. Add flour, cassava starch and corn oil.
6. Stir well to form a thick batter.
7. Cover with plastic wrap or cover, and ferment in a warm place to double the size, which takes about 1 hour. (The time required for batter fermentation is closely related to the temperature, and the batter should be doubled.).
8. Just ferment the batter to twice its size.
9. Fully stir and exhaust.
1. Brush a little oil in the mold, pour the batter into the mold, and shake the mold several times to shake out big bubbles.
11. Re-ferment for about 1~2 minutes (the time required for fermentation is closely related to the temperature, just feel that the batter is obviously bigger), and then slightly shake the mold a few times to shake out the big bubbles.
12. Boil the water in the steamer, add the raw cakes, steam over high fire for about 35 minutes, and turn off the heat.
13. Simmer for about 3 minutes, then open the lid and take it out. After drying until it is not hot, demould and cut into pieces. It is soft and Q-elastic!
(4) Steamed chicken
Ingredients: half a chicken, appropriate amount of garlic, 1 small piece of ginger, 3 onions, appropriate amount of coriander, appropriate amount of cooking oil, 2 tablespoons of salt, 2 tablespoons of soy sauce, appropriate amount of cooking wine and a little pepper.
Practice:
1. Half a chicken, remove the chicken butt, clean up all the internal organs in the chicken belly, and rinse with clear water until there is no blood.
2. Rub the chicken with salt, light soy sauce and cooking wine, and add ginger slices and shallots to marinate for one hour.
3. Put the marinated chicken in a steamer and steam it on low heat for 18 minutes.
4. Chop shallots, coriander and garlic into powder, cool the oil in a hot pan, stir-fry minced garlic until fragrant, and add soy sauce, cooking wine, pepper and water to boil.
5. Add chopped onion and coriander, mix well and serve as dipping sauce.
6. Cut the cold chicken into pieces and decorate it with tomatoes.