The editor has also introduced some methods of steaming vegetables before. I have compiled them and shared them today. I hope it will be helpful to everyone.

1. Steamed tofu with spareribs

Ingredients: tofu, spareribs, soybean paste, oyster sauce, salt, chicken powder, cornstarch.

Method:

1. Cut the tofu into cubes, wash and cut the ribs into small pieces.

2. Marinate the spareribs with soybean paste, oyster sauce, salt, chicken powder and cornstarch.

3. Arrange the tofu and pork ribs on a plate, steam for about 10 minutes, take out and sprinkle with chopped green onion.

2. Steamed prawns with garlic vermicelli

Ingredients: shrimp, Longkou vermicelli, garlic, cooking wine, light soy sauce, salt, chopped green onion.

Method:

1. Open the back of the shrimp, remove the intestines, pour a little cooking wine and light soy sauce and marinate for half an hour.

2. Peel and peel the garlic, and cut it into minced garlic; heat the pan with oil, add two-thirds of the minced garlic, and stir over low heat to release the fragrance. Turn off the pan immediately if it changes color slightly. Turn on the heat, pour in the remaining one-third of the minced garlic and a little salt, and mix well.

3. Soak the Longkou vermicelli until soft, put it on a plate, put the prawns on top of the vermicelli, and evenly spread a layer of minced garlic on the shrimp meat. Pour the cooking wine and light soy sauce used to marinate the shrimps, and steam for 8 minutes.

4. Sprinkle the chopped green onion when it is finally out of the pot, heat up the pot and pour some hot oil.

3. Steamed meatloaf with mushrooms and water chestnuts

Ingredients: pork front leg meat, dried mushrooms, water chestnuts, ginger, dry starch, cooking wine, light soy sauce, salt, sesame oil, water, chopped green onion .

Method:

1. Separate the fat and lean meat of the pork front leg, cut the fat into fine pieces, mix with dry starch and a little sesame oil, set aside, lean Chop the meat and ginger into mince.

2. Soak the dried mushrooms in water in advance, cut them into fine pieces, wash and peel the water chestnuts, and chop them into pieces.

3. Put the minced lean meat into a bowl, add the fat cubes, minced mushrooms, minced water chestnuts and other seasonings. Add water in batches and stir in one direction until glue forms. ;

4. Put the mixed minced meat into a wide-mouthed deep plate. After boiling the water in the steamer, move the plate into the steamer and steam over high heat for about 15 minutes. After turning off the heat, while it's still hot, sprinkle in the chopped chives.

Ingredients: tender chicken, minced ginger, minced garlic, red pepper, fermented bean curd, light soy sauce, dark soy sauce, sugar, rice wine, sesame oil, pepper.

Method:

1. Crush fermented bean curd, mix with other marinades and set aside.

2. Wash and drain the tender chicken and cut into small pieces. Add minced ginger, minced garlic, shredded chili peppers and the previously prepared fermented bean curd marinade, mix thoroughly and marinate for about 30 minutes.

3. Put in a steamer with boiling water, and steam over high heat for about 15-20 minutes until the chicken is cooked through.

5. Wine-steamed clams

Ingredients: clams, dried chili peppers, garlic, oil, butter, light soy sauce, green onions

Method:

1. One pound of clams, spit out sand, clean the shells one by one, add dried chilies, garlic, and a little oil and sauté until fragrant.

2. Add clams, add a little sake, cover the pot and bring to a boil.

3. After the clams open their mouths one by one, add butter, light soy sauce, chopped green onions, mix well and cook briefly.