"Wild vegetables wontons like meat flavor, rice buds ride cake sweet soybean milk. The fried beans are crispy and fragrant, and the spicy steamed vegetables are unforgettable." Whenever I remember this rhyme, it will evoke my thoughts about my hometown steamed vegetables. In those famine years, the family is often the fresh groundnut leaves patted on the cornmeal on the pot after steaming, take out and mix with salt to fill the stomach. In fact, in Shandong Lunan area, this steamed vegetables have been very common, even if the living conditions are good, in the hotel restaurant, steamed vegetables are still considered hot dishes. Nowadays, Lunan steamed vegetables pattern and more up, and what flavor type have. Below, the author will introduce you to a few.

Spicy celery leaves

Raw materials: celery leaves 400 grams of flour 150 grams of crispy peanuts 50 grams of shredded scallions, ginger 30 grams of dried chili 30 grams of salt 10 grams of chicken powder 10 grams of balsamic vinegar 30 grams of refined oil 100 grams of

Method:

1. celery leaves, wash, pat on the flour, into the cage after steaming, put into a vessel, a little bit 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. A few moments to dry.

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 the 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 cleaned, dry and add cinnamon, cinnamon, cinnamon and other ingredients, and then take out 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 for 1 hour, until the ribs are soft can be out of the cage. ③ lotus leaves, wash, batch removed back tendons, placed in boiling water scalding, dry, cut into 10 pieces, will be out of the cage of ribs one by one on the lotus leaves, 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 well, placed in the disk, 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: It should be steamed and eaten now, and should not be re-steamed.

Features: green lotus leaves, fragrance, fish meat is tender and not greasy.

Hydrangea steamed vegetables

Raw materials

Oil hair meat skin 75 grams, 150 grams of lean pork, 50 grams of chicken, 50 grams of fat pork, 50 grams of fish, 50 grams of ham, 50 grams of vegetables, 250 grams of white onion 5 grams of skinned hoofs 50 grams of ginger 5 grams of chicken broth 250 milliliters of chicken oil 50 grams of starch 45 grams of starch 2 grams of flour, pepper 3 grams of salt 10 grams of MSG 5 grams of sesame seeds. 5g of monosodium glutamate, 15g of sesame oil, 25g of sesame seeds (roasted), 15g of water starch, 15g of chili oil.

Process

1, oil hair meat skin put in hot alkaline water to soak soft, instead of rinsing clean, put boiling water pot blanch, fishing, cut into small particles, wrapped in gauze, squeeze out the water; lean pork, fat pork washed, deboned, peeled and cut into soybean grains of meat; ham is also cut into small particles; chicken skin tendons, cut into slices; net fish skinned, cut into slices horizontally; the chicken slices, fish slices Together on the net case, chopped into mush; peeled horseshoes, scallion white, ginger are peeled, washed, chopped into mince; the head of vegetable heart cut into olive shape.

2, frying pan into 25 grams of soybean oil, burned fifty percent hot, into the lean pork sautéed, and then put salt, mushrooms, fungus, leeks, stir fry a little bit, dripping a little starch, made into a stuffing, out of the pot, to be used.

3, the eggs into the porcelain bowl, put starch, salt, mix well.

4, put a little oil sliding pan, so that the pan burns into the hot but not hot, will be stirred into the egg mixture, divided into seven times fried into seven pancakes, cooked and then buckle on the board, and then cut each egg skin into 4 pieces, spread the filling in the egg skin, wrapped in long strips of egg rolls.

5, net pot, hot, put the remaining 400 grams of soybean oil, burned to eighty percent of the heat, put into the egg rolls fried, fried yellow, turn over and fried into a golden brown, cooked, fish out, into the plate.

6, when eating, each guest 4 pieces of egg rolls, dipped in spicy sauce to eat, can be.

Features golden yellow, crispy skin, filling fresh and tender.

Jiangnan steamed vegetables

Every winter, people in the south of the Yangtze River like to eat hot "steamed vegetables". The so-called "steamed vegetables", is with cabbage, yellow sprouts, radish, spinach, vermicelli and other vegetables in a bowl in the bottom, the top and then with a small amount of chicken, duck, fish and meat meat and other meat dishes, add a certain amount of fresh meat soup, and then put on the steamer to steam. This "steamed vegetables", meat and vegetables with a complete, easier to do, eat both hot and fresh, is a common winter table a delicacy.

Steam "three fresh". Raw materials: 100 grams of yellow sprouts, 100 grams of asparagus, egg dumplings 8, oil popping fish 6 pieces. Production methods: the first yellow sprouts with boiling water into seven mature, into the bottom of a large bowl, the asparagus cut into thin slices, along with the processing of small egg dumplings (preferably filled with fresh meat with capers), popping the fish emissions in the yellow sprouts on top of the bowl to add an appropriate amount of fresh broth, put on the salt, monosodium glutamate, yellow wine and other seasonings, put on the steamer to steam for 20 minutes that is completed.

Steam "four fresh". Raw materials: 5 mushrooms, cooked chicken wings 2, oil explosion good pig's trotters 10, fresh fish balls 8 to 10. Production method: first with 100 grams of cut strip scalded cabbage bottom, and then soaked mushrooms, pig's trotters into the cooked chicken wings cut into a number of small pieces, with the fresh fish balls (first scalded with boiling water) together in a bowl, add soup and salt, monosodium glutamate, wine, ginger, etc., into the steamer steamer 20 minutes can be.

Steam "five fresh". Raw materials: 100 grams of white radish, 10 grams of black fungus, 100 grams of ham, a pig's hoof (preferably the front hoof), 6 pieces of popping fish, 8 prawns. Production methods: the first black fungus and prawns soaked, the pig's feet cooked and cut into several pieces, ham meat cut into thin slices. Bowl with white radish pieces for the bottom, above the processed black fungus, ham meat slices, pig's trotters, prawns, etc., into the salt, monosodium glutamate, yellow wine and other seasonings, put on the steamer to steam for 20 minutes.

Steam "six fresh". Raw materials: 20 grams of vermicelli, 50 grams of fresh mushrooms, fresh fish block 6 (preferably green, grass carp and black fish), 50 grams of salted meat, fresh chops 8, water gluten 6, fresh spinach 100 grams. Production method: first soak the vermicelli strips in warm water for 10 minutes, soak and soften into the bottom of the bowl, then cut the salted meat into thin slices and put them into the bowl, then put in the fresh mushrooms, baby back ribs, fish pieces, water gluten and so on. Add soup, salt, monosodium glutamate, yellow wine, green onion, ginger and other seasonings, and put it on the steamer for 20 minutes. Fresh spinach should be put in one step later, when the first steamer is boiling, then put the spinach in. In this way, "steamed vegetables" in the spinach will not be yellow, rotten.

Cooking "steamed vegetables", the bowl must be larger, can also be used casserole head. The soup added to the bowl must be processed meat soup, preferably meat bone soup or fresh chicken soup. Chicken, duck and fish must be processed and cooked beforehand, especially fish pieces or fish balls, which should be boiled before being put into the bowl so that there will be no fishy odor. Before steaming, in a variety of prepared steamed vegetables bowl covered with a cabbage leaf, steamed vegetables cooked and then remove the cabbage leaf. This steamed out of the "steamed vegetables" taste more fresh, eat more flavorful.

Steamed chicken with lotus leaf

In conjunction with today's "Lotus Flower Feast", today's "Flavor Kitchen" will be introduced by the "chef" on behalf of the sister. Steamed Chicken in Lotus Leaf," a dish that will add a touch of coolness to your summer table.

Raw materials: chicken breast and thigh meat 1 catty and a half, steamed meat rice noodles 8 two, fresh lotus leaves 4, lard 3 two, green onion knots, ginger, cinnamon, star anise, cloves, sugar, wine, soy sauce, fresh broth, sesame oil, appropriate amount.

Practice: 1. chicken, lard cut into pieces, with the bowl, plus ginger, green onion, shaoxing wine, soy sauce flavor;

2. lotus leaves cleaned and cut into fans (the number of chicken pieces than more than two), remove the back of the old tendons, put into the pot of boiling water to scald a little bit, dry water;

3. rice flour into a bowl, add fresh soup, soy sauce, sugar, sesame oil into a paste, the impregnation of a good Chicken pieces, lard into the paste and mix well, put into a plate with a lotus leaf pad, covered with a lotus leaf on top of the steam on the cage for 30 minutes until crispy and take down.

4. The rest of the lotus leaves, back side up on a flat sheet, will be steamed chicken evenly divided in the lotus leaves, wrapped into a rectangle, neatly arranged in the tray, steamed for 5 minutes, remove, wipe with sesame oil that is completed.

Review: The meat is tender and moist, oily but not greasy. The fragrance of lotus leaves and the fresh aroma of chicken are combined together, the chicken is tender and crispy, the powder is fragrant and glutinous, salty and sweet. It has the effect of warming the middle and benefiting the vital energy, cooling and relieving the summer heat.

Sticky rice steamed pork ribs

Very tasty dish, if there is no bamboo tube, with a bowl can also be, in addition to the pressure cooker to be steamed for an hour.

Practice:

1. Glutinous rice soaked in warm water for half an hour to drain, ribs with soy sauce / ginger, onion and garlic powder / ginger garlic paste / wine / salt / white vinegar a little bit / sesame oil marinade for half an hour.

2. Then soak the juice poured into the bamboo tube, below the bottom with half a potato slice cushion bottom (suction ribs steaming out of the oil) to the glutinous rice into the ribs, evenly coated.

3. Put the pressure cooker steam half an hour to forty minutes or so. I steamed for forty minutes, the bone crumbs can be eaten. Our children do not like to eat glutinous rice are grabbed to eat, that flavor only with you tried to know how good.

The practice of tofu meatballs

Materials:

A, 250 grams of tofu, 100 grams of carrots, 50 grams of seaweed, 50 grams of mushrooms

B, a little salt, 4 grams of rose spice, 20 grams of peanut flour or walnut flour.

Practice:

1, the tofu wrapped in cloth squeeze out the water, mashed and added 1/2 B, carrots and carrots washed and diced, mushrooms soaked and diced into the mashed tofu, made into a round ball, steamed for 10 minutes, take out on a plate

2, add 200 ml of water in the pot, add the other 1/2 B cooking sauce thickening, the good juice poured over the pills You can do it.

Features: delicious

Pumpkin Assorted

Materials:

A, 300g pumpkin, 30g green beans, 30g corn kernels, 30g carrots, 30g potatoes, 30g onions, 30g tomatoes, 30g pineapple.

B, 100 ml of water, a little salt, vegetable flavor incense 3 grams.

Practice:

1, pumpkin peeled, de-seeded, cut into pieces, put the plate on the cage to steam, remove and set aside.

2, pot of water 100 ml, open the pot will be a variety of vegetables fried (all kinds of vegetables are diced), almost fried when added to the tomatoes, pineapple, and then add B material, thickening, out of the pot, poured into the pumpkin plate can be.

Features: colorful, sweet and sour

Pearl Balls

Materials:

A, 300 grams of yellow glutinous rice, 3 sheets of tofu skin, 30 grams of mushrooms, 200 grams of carrots.

B, a little salt, 3 grams of rose spice, 30 grams of peanut powder, 3 cilantro.

How to make:

1. Wash yellow glutinous rice, soak for 1 hour, drain and set aside.

2, soften mushrooms and cut into cubes, diced carrots, chopped tofu skin, put into a large pot with ingredient B and mix well.

3, pinched into balls, into the yellow glutinous rice, so that the surface of the sticky yellow glutinous rice, rows in the dish, steamed for 40 minutes, remove; cilantro chopped sprinkled can be.

Da umbrella steamed beef

1, raw material processing. Beef transverse tendon road cut into 2 cm square block. Soybean office chopped fine, pepper, green onion chopped fine, edamame with the back of the knife whack velvet, cilantro washed for use.

2, seasoning. Beef in a pot, add lettuce oil, shaoxing wine bean office, pepper, green onion, ginger, salt, soy sauce, edamame and mix well, and then into the rice flour, fresh soup and mix well.

3, steaming plate. Steam frame covered with gauze, directly placed in the beef steam on high heat for 3 hours, out of the cage plate sprinkled with pepper, pouring sesame oil, garlic, put the cilantro is ready.

Easy to produce problems and solutions:

The finished product is not enough ba soft. This may have the following two reasons. First when steaming, instead of placing the beef directly on the steaming grid, it is served in a bowl. The beef at the bottom of the bowl will not be easy to steam ba. Because the beef selected for steaming beef under the big umbrella is usually with tendons and tangles, the steam can't touch it directly, and it is difficult to make it Ba soft. The second is the fire is not strong, not enough steaming time. If you pay attention to these two aspects of the problem, there will be no such problems.

The Hui canteen address: Taziba, Pengxian, Chengdu

Golden Lotus Root

Ingredients: 100 grams of sticky yellow rice, 250 grams of lotus root, 50 grams of jujubes, 50 grams of pineapple, and 3 cilantro roots.

Practice:

1, the yellow rice washed and soaked for 6 hours, lotus root washed and cut into pieces, honey dates washed and chopped pineapple peeled and chopped.

2, the yellow rice, honey dates, pineapple stir, with a handful of stirred yellow rice into the lotus root of the small hole, the rest of the yellow rice sprinkled on top of the lotus root.

3, put on the cage steamed for 30 minutes, take out the plate, serving will be sprinkled with parsley on the lotus root can be.

Features: sweet and sour

Steamed eggs with fish fillets

Originally from: Zhejiang

Basic features: tender and fragrant

Basic ingredients: 200 grams of shell eggs, 200 grams of fresh fish fillets, 10 grams of green onion, 10 grams of salt, 1 gram of monosodium glutamate (MSG), 15 grams of light-colored soy sauce, 0.1 grams of pepper, 40 grams of cooked vegetable oil.

Practice:

1. Add 5 grams of refined salt and 10 grams of oil to the fish fillets and mix well.

2. Egg whisked into an egg wash, put refined salt, monosodium glutamate and stir well, pour into the dish.

3. Boil the steamer, put the egg with slow fire steam about 7 minutes and then add the fish slices, green onion particles laid on the surface, continue to steam for 3 minutes, the use of residual heat baking for 2 minutes to take out, dripping soy sauce and oil, sprinkle pepper will be done.

Steamed Pork with Pumpkin

Ingredients:

1 pumpkin

300g of pork

2 packs of steamed pork powder

1 green onion

Supplementary Ingredients:

A Ingredients:

1 tbsp of hot bean sauce

1/4 tsp of pepper

1 tsp of each of sweet noodle sauce and wine water

1 tbsp of sweet noodle sauce and wine water

1 tbsp of each of sweet noodle sauce and wine water

1 tbsp of each of sweet noodle paste and wine water

1 tbsp of each of sweet noodle sauce and wine water 1 tsp each of sweet noodle sauce and glutinous rice wine

Measure B: 1 tsp sesame oil

1 tbsp salad oil

Measure C: 1/4 tsp pepper powder

Measure D: 1/2 tsp sesame oil

How to make it:

1Wash the pork, cut it into cubes, put it into a bowl and mix with Ingredient A and the steamed meat powder, marinate for about 30 minutes, then mix with Ingredient B and marinade it well.

2 pumpkin cut out patterns, remove the center of the melon seeds into a pumpkin cup, filled with marinated pork, and then transferred to the steamer to steam until the meat is cooked to taste.

3 Scallions washed, minced, and sprinkled with C ingredients on the steamed golden melon meat.

4 In a pot, pour in the D ingredients and heat, pour over the steamed pork and serve.

Tips:

The pumpkin is also known as golden gourd because of its golden color. When making this dish, you should not omit the last step of pouring sesame oil on the pumpkin, and the sesame oil should be heated up until it is hot enough to be poured on top of the chopped green onions and peppercorns, so that the pungent smell can go directly into the meat.

Features:

The marinated pork is flavored with the aroma of pumpkin.

Steamed Hibiscus Eggs

When you hear the word "hibiscus," you know how tender the eggs are. The first thing that you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. When I grew up, I still miss the taste. By the way, this dish is also called egg custard.

Raw materials: two eggs, a little green onion.

How to do it: Crack the eggs into a bowl, pour in some hot water, beat them well, steam them for 5 minutes, and sprinkle them with chopped green onion when they come out of the pot.

Special tips:

1, heating water do not add cold water oh.

2, the ratio of water and egg is 1:1, so that more tender. Water can be replaced by bone broth, add a pinch of salt, which can be added to the meat paste, shrimp paste, shredded vegetables, shrimp (a small amount, chopped), the process of steaming can be seen at any time, there is no liquid inside, even if it's good to eat can be added to the sesame oil.

3, steamed eggs should pay attention to: 1 to heat the water, water and egg ratio of 1:1. 2 pot lid leak less slit.

4, ready, in the bowl on a sheet of plastic wrap, and then drilled a few holes, more point does not matter, I use chopsticks to drill, and then on the fire steaming. 8 minutes or so, to ensure that the surface is as smooth as a mirror.

5, the baby loves to eat:

First, an egg beaten, and then half a bag of fresh milk poured into the stir, into the microwave oven to heat the cake, about 40 seconds to 1 minute and a half minutes, after the good can be put some sugar to eat, you can also pour some milk, the baby is very love to eat, very nutritious. By the way, the amount of custard can be determined by the amount of milk you add, depending on the baby's meal.