Methods:
1. celery leaves, wash, pat on the flour, into the cage after steaming and remove, put into a vessel, a few moments of drying.
2. net pot on the fire, into the refined oil is hot, and then into the shredded onion, ginger and dried chili pepper shredded fried, pan poured in the steamed celery leaves, in addition to adding refined salt, chicken powder and vinegar, mix well, plate sprinkled with crispy peanut crumbles that is into.
Three fresh cabbage
Raw materials: 400 grams of net cabbage leaves, 150 grams of clarified flour, seaweed, fresh shellfish, cuttlefish 30 grams of soup 150 grams of fish sauce 50 grams of oyster sauce 30 grams of ginger 50 grams of salt 10 grams of chicken powder 10 grams of refined oil 100 grams of
Method:
1. Cabbage leaves, wash, patted on the clarified flour, into the cage steam and take it out, put into a utensil In a vessel to dry for a moment; seaweed, fresh shellfish, cuttlefish, clean, add broth into the bowl, into the cage to steam.
2. net pot on the fire, into the refined oil is hot, first under the ginger fried incense, and then into the oyster sauce, fish sauce a little bit of cooking, and then poured on the steamed cabbage leaves, add steamed seaweed, fresh scallops, cuttlefish children, seasoned with refined salt, chicken powder mix well, plate that is complete.
Black Bean Capsicum
Raw materials: 400 grams of capsicum 150 grams of sorghum flour bottled eight treasures of black beans 60 grams of coarse ginger 40 grams of dried chili section 40 grams of abalone juice 30 grams of refined salt 10 grams of refined oil 100 grams
Method:
1. capsicum washed, patted with sorghum flour, into the cage after steaming and take out, put into a vessel to dry for a few moments.
2. net pot on the fire, into the refined oil is hot, the first into the ginger and dried chili pepper section fried incense, and then cooking abalone juice and put into the eight treasures of edamame slightly fried, and then poured in the pot on the steamed chestnuts, add refined salt and mix well that is to become.
Garlic steamed meat
Raw materials: 400 grams of lean meat, 150 grams of glutinous rice flour, 50 grams of garlic, 100 grams of fresh green peppers, 10 grams of salt, 10 grams of cooking wine, 10 grams of tenderizer 1 gram of vinegar, 40 grams of sesame oil, 30 grams of chili oil, 80 grams of
Methods:
1. garlic peeling, green peppers, wash, and into the mortar and pounded; lean meat, clean, cut into 6 cm long, 3 cm wide and 0.4 cm thick. cm long, 3 cm wide, 0.4 cm thick slice, and then with cooking wine, tenderizing powder and appropriate amount of salt, marinated for about 10 minutes.
2. the stained meat pat on the glutinous rice powder, into the cage steamed and removed, into a vessel to dry for a moment, and then add crushed garlic, green pepper, seasoned with chili oil, sesame oil, balsamic vinegar, salt, mix well that is to become.
Spicy potato leaves
Raw materials: 400 grams of fresh sweet potato leaves buckwheat noodles 150 grams of cooked chicken breast 80 grams of ginger 20 grams of scallion 20 grams of dried chili pepper 25 grams of pepper 8 grams of salt 10 grams of chicken powder 10 grams of refined oil 100 grams
Method:
1. fresh sweet potato leaves, wash, pat on buckwheat noodles, into the cage and steam and then removed, placed into a vessel to dry for a moment. Dry for a few moments.
2. net pot on the fire, into the refined oil is hot, down into the ginger, green onion, dried chili pepper fried flavor, pan poured in the steamed sweet potato leaves, and then add cooked chicken breast shredded meat, seasoned salt, chicken powder and pepper, mix well on the plate can be.
Steamed beans
Materials:
A, 250 grams of beans, 125 grams of whole-wheat flour, 25 grams of starch,
B, 3 grams of rose spice, a little salt, cashews 20 grams, 20 grams of almonds, 100 grams of water.
Method:
1, wash the four seasonal beans, cut into pieces.
2, cashews, almonds in a juicer with water into cashew milk, add salt, spices and stir well, and then beat whole wheat flour and starch in a pot with cashew milk stirred into a paste.
3, put the beans into the cashew nut paste and mix well, steamed on the cage can be.
Summer food - lotus leaf flour steamed vegetables
Summer, lotus leaf fragrance. With its wrapped food made into a variety of dishes, the meat is crispy, rich fragrance, is a rare delicacy. Now introduces the home cooking lotus leaf flour steamed vegetables three, to the reader.
Lotus leaf steamed meat:
Raw materials: 600g of pork, fresh lotus leaf 3, 15g of sesame oil, 20g of cooking wine, sugar 35g, 100g of indica rice, scallion 5g, 15g of ginger, 1 piece of embalmed milk, cinnamon 2g, anise 2g.
Cooking method: ① indica rice washed clean. ② pork cut into 6.5 cm long rectangular 10 pieces, put in a bowl with soy sauce, cooking wine, sugar, green onions, ginger, milk preservative (crushed) mix well, impregnated for 30 minutes, and then pick off the green onions, ginger, mixed with fried rice flour, meat skin down into the bowl, green onions, ginger over it, on the cage with a high-flame steaming until the meat is crispy and rotten, take out the green onions, ginger, and to be used. Wash the lotus leaves and remove the ribbing on the back, put them into a pot of boiling water and scald for a few minutes. Dry the water with a clean cloth, cut into 10 pieces, will be just out of the cage blocks of meat one by one on the lotus leaves, respectively, dripping sesame oil, one by one wrapped up and put into a lunch box, and then on the cage with a high flame steaming for about 5 minutes, take out that is complete.
Features: green lotus leaves, fragrance, powdered meat, fat but not greasy.
Lotus leaf steamed pork chop:
Raw materials: pork chop 750g, fresh lotus leaf 3, 10g sesame oil, sweet flour sauce 5g, soy sauce 20g, sugar 15g, 10g cooking wine, pepper 1g, monosodium glutamate (MSG) 1g, green onion 10g, ginger 10g, indica rice 200g, star anise 3g, cinnamon 2g.
Cooking method: ① indica rice is washed and clean, dry, add cinnamon, cinnamon, cinnamon, and then remove the rice. After drying, add cinnamon, into the pot with the fried to light yellow, sheng up a little cool, pick out the spices crushed, made into a coarse powder to use. ② pork chop washed and dried, with a knife to chop the ribs into 0.5cm thick fan block 10 (each weighing 75g), and then the ribs on both sides of the pat loose, placed in a soup pot, add sweet noodle sauce, soy sauce, cooking wine, sugar, scallions, ginger, pepper, monosodium glutamate mix well, marinate for 20 minutes. Then, go to the onion, ginger on top, on the cage with high fire steam 1 hour, until the ribs are soft can be out of the cage. ③ lotus leaf wash, batch removed back tendons, placed in boiling water, scalded, dried, scratched into 10 pieces, will be out of the cage of ribs one by one on the lotus leaf, respectively, wrapped up on the cage on the high flame steaming for 5 minutes that is completed.
Features: green lotus leaves, fragrance, ribs flavor, tender and not greasy.
Powder leaf steamed fish:
Materials: pay fresh green fish belly when 500g, wine 75g, soy sauce 80g, soybean 20g, sugar 50g, ginger juice 2g, scallion 10g, 75g cooked lard, sesame oil 50g, fresh lotus leaf 3 large, indica 100g, cinnamon 2g, abutilon 2g.
Cooking method: ① indica rice washed in the net, after drying Add cinnamon, anise, into the pot with the fried to light yellow, sheng up a little cool, pick out the spices crushed, made into a coarse powder to use. ② green fish belly when scraping the black membrane, wipe with a cloth, cut into 12 pieces, with soy sauce, sugar, soybean paste, cooking wine, ginger, lard marinade for 1 hour, and then into the coarse powder mix, set the plate, put on the scallion on the cage with a rapid fire steaming for 30 minutes, take out to go to the scallion to be used. ③ lotus leaves, wash, batch remove the back of the disk ribs, into the boiling water pot of scalding, wipe dry, cut into 12 pieces. Will be out of the cage of fish pieces while hot on the lotus leaves, respectively, dripping sesame oil, one by one piece of the package, on the cage with a rapid fire steaming for 5 minutes on the table.
Note: Steam the fish now and eat it now, do not re-steam.
Features: green lotus leaves, fragrance, fish meat is tender and not greasy.