The nutritional value of these three ingredients is not much to say. Basically, everyone knows that they are all high-quality ingredients with high nutrition rankings. Steaming cooking can keep the nutrients of ingredients from being destroyed, and it is also recognized as a healthy cooking method. Next, I will briefly introduce the practice of these three dishes.
Steamed eggs: The method of steaming eggs is very simple. Choose the corresponding number of eggs according to the number of people who eat eggs. After the egg is broken, pour in warm water twice as much as the egg liquid and continue beating. Break the eggs completely. If you want to taste more tender and smooth, you can sieve it. Then add a little soy sauce, a little cooking oil and a little chicken essence and mix well. Then it can be steamed in a pressure cooker. Add cold water to the bottom of the pressure cooker, then put it on the steaming rack, put the bowl with egg liquid on it, cover it, and steam it over high heat. After the pressure cooker is inflated for six minutes, turn off the fire immediately and the steamed eggs will be ready. If you want to steam the eggs better, sprinkle some chopped green onion without affecting the taste. Steamed eggs should be timed correctly, so that the steamed eggs will not be old, very fragrant and tender, and the whole family will love them.
Steamed fish: Steamed fish must use fresh fish. You can go to the market to buy live fish, let the fish boss handle the fish, and let the fish boss put a flower knife in the coarse fish, so you can clean it a little after you go home. The processed fish is smeared with salt, and then marinated with ginger, cooking wine and garlic root white for ten or twenty minutes. Braised fish can be steamed directly. After boiling water in the steamer, steam the fish in the steamer. Generally speaking, fish need to be steamed for eight to nine minutes. Then sprinkle some chopped green onion, coriander and shredded pepper on the fish, and cook oil in another pot. After heating, the oil will be poured on the ingredients to stimulate the fragrance of the ingredients. Steamed fish is simple and delicious. Those who are afraid of being picky can also choose fish with fewer thorns, which is also a dish that the whole family loves.
Steamed bone: This bone is not a sparerib, but the bone of the pig's front leg. The meat on this bone is tender, so it doesn't matter if you can't pick it out. When you go to the market to buy it, tell the meat boss the location of the bones, and the meat boss will choose. Then ask the meat boss to help cut the bones into appropriate sizes and take them home for direct treatment. The bones bought back must be boiled with water to remove blood stains, and then burned with cold water. Add proper cooking wine, ginger and onion to the water, and take out the bones and clean them after the blood and dirt of the bones come out. Then put it in a bowl, pour in a proper amount of salt, a little light soy sauce and a little cooking wine, mix well, sprinkle with ginger, and then steam it in a pressure cooker. Add cold water to the bottom of the pressure cooker, then put it on the steaming rack, put the bowl with bones on it, cover it, and steam it on high fire and low fire for ten minutes. Finally, add a little chicken essence to the bone soup and sprinkle a little chopped green onion and mix well. This dish is ready. The steamed bones made in this way are particularly fragrant and tender, and are also suitable for the whole family to enjoy together.