This time the Mid-Autumn Festival and the National Day are all gathered together, so most people choose to go home during the short holiday. How can a happy reunion be without a family dinner? Eating and drinking is our traditional culture. Let’s share 4 simple and delicious steamed dishes for family banquets. Some are meaty and some are vegetarian, some are spicy and some are light. The most important thing is that they are simple and delicious to make. If you show off your skills, quickly collect them.

┄Steamed baby cabbage┄

Steamed baby cabbage is a dish that requires almost no cooking skills and is healthy. The key to success is minced garlic and chili, especially minced garlic. If enough, the flavor will be rich.

〖Ingredients List〗

2 vermicelli, 3 baby cabbage, 3 garlic, 1 head millet, 1 handful spicy

Salt to taste, sugar to taste, steamed fish, soy sauce, chopped green onion, hot oil

〖Production steps〗

1. Soak the vermicelli first, let it soak slowly in warm water for a while.

2. Cut the baby cabbage in half and then cut it into pieces. Baby cabbage is a kind of pocket cabbage that is sweet and tender, delicious and of high value.

3. You can cut more garlic, which is the main flavor of this dish. If you like spicy food, use more millet, or you can use chopped pepper instead.

4. Blanch the baby cabbage in water first, and it will be ready in 1 minute. It will be steamed later, so you don’t need to cook it for too long.

5. Add some oil to the pot, sauté the minced garlic, add some salt, and some sugar. This tastes really great. Fry the spicy millet. 6. Adding some salt will stimulate the chili pepper better. The fragrance, now come to the plate, baby cabbage, vermicelli, garlic, spicy millet, I made two plates.

7. Steam until cooked, and it will be ready in about 10 minutes. Pour the steamed fish with soy sauce while it is still hot, then pour some hot oil, sprinkle with chopped green onion, and super fragrant garlic vermicelli and baby cabbage. It's done.

┄Steamed Fish┄

Although this steamed Wuchang fish is very simple to make, it does not seem to affect its taste at all. There is no fishy smell, only umami flavor, and the meat is delicious. Retains the original nutritional content.

〖Ingredients List〗

Wuchang fish, appropriate amount of salt, cooking wine, green onions

Ginger, spicy millet, green pepper, green onions, steamed fish soy sauce

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〖Preparation steps〗

1. Let’s cut the fish first. Cut off the head first, then cut from the back of the fish to the belly, all the way to the tail. You can also You can cut it with scissors. The only thing you need to pay attention to here is not to cut off the belly of the fish, but leave a little bit. This is the main shape of the fish we are making today. If it is cut off, it will be difficult to place on the plate;

< p> 2. Spread some salt on it, just a little bit, let it marinate for a while, pour some cooking wine to remove the fishy smell, marinate for 20 minutes, use this time to cut some green onions and ginger. In fact, both shredded ginger and sliced ??ginger are acceptable, and the main purpose is to remove the smell;

3. Cut some spicy millet and green pepper, then cut some green onions, and tear them in half with your hands. When you find it, it rolls up naturally. Save this for last use;

4. Now let’s steam the fish. To steam the fish, you need to steam it in hot water, because the fish meat is very easy to cook. If you want the meat to be fresh and tender, the steaming time should not be too long. You can turn off the heat after about 8 minutes. Pour out the steamed soup because it is very fishy;

5. Now start to arrange the dishes. , put shredded ginger and green onion on the fish head, garnish with appropriate amount of green and red pepper, pour some steamed fish soy sauce, and then pour hot oil, this peacock fish dish is completed;

┄Steamed Cabbage┄

Cabbage means hundreds of wealth, and it contains eight kinds of vegetables, so it is called the eight-treasure bag. It has a relatively refreshing taste and is not greasy. It can be eaten by the whole family, and the taste is a bit light.

〖Ingredients List〗

Cabbage, spring onions, fungus, green beans, carrot starch

Ham sausage, mushrooms, lotus root, eggs, dried salt and chili powder

〖Preparation Steps〗

1. Break off the cabbage first, cut only the leaves but not the stems. After the water boils, blanch it in water for up to 1 minute, take it out and drain it.

2. Blanch the scallions in water and take them out in 10 seconds. Blanch them until soft and wait for the cabbage to be bundled.

3. Soak the fungus first, peel some green beans and corn; dice the carrots, dice the ham, mushrooms, lotus root, and dried eggs; chop the soaked fungus into small pieces.

4. Pour oil into the hot pan, add all the side dishes and stir-fry. Season with salt and pepper. Do not fry them completely. Remove them after they are cooked.

5. Spread the cabbage leaves, wrap a spoonful of stuffing in the middle, wrap them up, tie them up, and the small bags are ready.

6. Put it in a steamer and steam it in a pot, put hot water in the pot and steam it on high heat for 8 minutes.

7. Let’s make a soup now. Pour the unused stuffing into the pot, boil a bowl of water, and thicken the soup with starch. When the soup is thick, it can be poured out.

8. The money bag is also steamed and ready to be taken out of the pot. Pour the soup on it and it is ready to eat. The taste is relatively refreshing, without any greasy feeling. The taste is light and relatively It nourishes the stomach, the ingredients are relatively complete, and the nutrition goes without saying, but the fragrance cannot be concealed.

┄Steamed Egg Custard┄

Everyone knows the nutrition of eggs. It is always indispensable on our dining table, so this egg custard is also included in my list. One of the steamed vegetables, it is tender, refreshing, fragrant and delicious. Although it is an ordinary ingredient, it does not affect our love for it.

〖Ingredients List〗

5 eggs, 1 spoon of salt, 230 ml of cold water, half a spoon of sesame oil, 1 tablespoon of pork

〖Preparation steps〗

< p> 1. Beat the eggs first, 5 eggs weigh about 230 grams, a spoonful of salt, stir them with chopsticks first;

2. Add 230 ml of cold water, the ratio of eggs to water is 1:1 Personally, I feel that warm water and cold water are both acceptable. The difference is not very big. Stir them together evenly;

3. Find the bowl where the steamed eggs are prepared, sift into it, and use a spoon to remove the floating eggs. Put aside the foam. This step can make the steamed eggs more complete and beautiful. Cover it with plastic wrap, or put a plate upside down on it;

4. Now let’s boil the water. The steamed eggs must be boiled under the water. Pot steaming, after the water boils, steam over high heat for 8-10 minutes. The specific time depends on the firepower. I used an induction cooker and steamed it for 10 minutes; the egg custard as smooth as a mirror is ready.