First, steamed eggs with minced meat.
Ingredients: minced meat, 2 shallots, 3 eggs, 1 ginger, 2 tablespoons of soy sauce, 1 spoon of soy sauce, half a spoonful of pepper, and a little steamed fish drum oil.
Practice: 1, put minced meat into a bowl, wash the shallots, cut the shallots into sections, cut the ginger into minced Jiang Mo, add minced meat, add 2 spoons of soy sauce, 1 spoonful of soy sauce, stir half a spoonful of pepper evenly, and marinate for 5 minutes.
2. Beat 3 eggs into the nest.
3. Put it in the steamer. After the water in the steamer boiled, the fire lasted for about 20 minutes. Turn off the fire and take it out. Sprinkle with chopped green onion, drizzle with a little steamed fish drum oil, scoop a spoonful with a spoon and take a bite. Delicious and delicious.
Second, steamed pork belly.
Ingredients: a piece of pork belly, a few slices of Chinese cabbage, 1 root chives, a few slices of ginger, 1 spoon of cooking wine, a few drops of soy sauce, salt, soy sauce, water starch and oyster sauce.
Practice: 1, put a square piece of pork belly with skin into the boiling pot, knot the onion, slice the ginger, a few drops of soy sauce, 1 spoon of cooking wine to boil, and tie it with chopsticks after half an hour. The cooked meat is cooled and sliced.
2. Wash and tear the cabbage into small pieces, put the pork belly slices on the cabbage and steam in a steamer for 20 minutes.
3. Prepare a little Jiang Mo, minced garlic, red pepper and minced green pepper, stir-fry minced ginger and garlic, minced red pepper and green pepper in a wok, add a little water to boil, add salt, soy sauce, starch and oyster sauce, and boil. Pour the sauce on the steamed pork belly.
Third, steamed sausage with Chinese cabbage vermicelli.
Prepare ingredients: 1 Chinese cabbage, half sausage, a handful of vermicelli, 1 shallot and a little salt.
Practice: 1, 1 Chinese cabbage, or baby dishes taste better, and half a sausage and 1 chives are ready.
2. Cut the cabbage in half, then change the knife and cut it into slender strips, then soak and clean it, drain the water, then soak the vermicelli, put the cut cabbage in a deep dish, sprinkle with a little salt, and take it out after steaming.
3. Cut the sausage into small pieces, boil the water in the steamer in advance, put the cut sausage on the cabbage, put it in the steamer and cover it.
4. Steam on low heat for 20 minutes. The gravy in the sausage penetrates into the cabbage, and no other seasonings are needed. The sweetness of cabbage is mixed with the meat flavor of sausage, which is delicious.
Fourth, steamed ribs with bean paste.
Prepare ingredients: ribs 1 kg, right amount of lobster sauce, 3 garlic, 1 spoon of cooking wine, half a spoon of soy sauce, 1 spoon of soy sauce, a little salt, 1 spoon of oyster sauce.
Practice: 1, chop the ribs into small pieces, soak them in cold water for half an hour after cleaning, soak out the blood, rinse them off, take out and control the moisture, add 1 spoon cooking wine, half a spoon soy sauce, 1 spoon soy sauce, a little salt and 1 spoon oyster sauce, and marinate for 20 minutes.
2. Chop the prepared lobster sauce with a knife, cut the garlic into pieces, put a little oil in the pot, stir-fry the lobster sauce with minced garlic, pour the fried lobster sauce into the marinated ribs and mix well.
3. Add a proper amount of starch, grab it evenly by hand, put it in a deep dish, add enough water to the steamer to boil water, and steam it in the dish for 40 minutes.
Five, lotus root balls
Prepare ingredients: lotus root, mushrooms, carrots, sausages, onions, ginger, soy sauce, salt, oyster sauce and pepper.
Practice: 1. Prepare a fresh lotus root, peel off the skin, clean it, cut it into thin slices, and then cut it into filaments. Try to cut it as thin as possible, and the taste of the pills will be good. Put the shredded lotus root into a dish, add a spoonful of salt and mix well. Leave it for about half an hour, some water will be killed and squeezed dry by hand.
2. Prepare 1 sausage and cut it into small cubes. If there is no sausage, you can use minced meat instead. Wash 3 mushrooms and half a carrot and cut into small particles. Then cut some chopped green onion and Jiang Mo.
3. Don't add oil to the wok, pour in the sausage and stir-fry to get oil, the sausage will become transparent, then add the minced onion and ginger, stir-fry for a while, stir-fry the flavor, add the diced mushrooms into the sausage until it becomes soft, then add the diced carrots, stir well, start seasoning, add appropriate amount of soy sauce, oyster sauce and a little pepper, and stir-fry the diced carrots until they are raw.
4. Pour the stuffing into the shredded lotus root and stir fry, then add the appropriate amount of potato starch, stir for a while and mix well. Don't put too much starch, which will affect the crisp and refreshing feeling of lotus root diced. Take a proper amount of stuffing, ball it into balls of appropriate size, put it in the plate in turn, and prepare to steam it in the pot.
5. Add a proper amount of water to the pot and bring to a boil. Steam the plate in the fire 12- 15 minutes. The steaming time depends on the size and quantity of lotus root balls. Take out the steamed meatballs and sprinkle with a little chopped green onion. It's healthier than frying, and it's especially delicious.
Six, steamed radish slices
Ingredients: 1 radish, 2 garlic, 1 ginger, 2 green and red peppers, 2 shallots, 2 spoonfuls of soy sauce, 1 spoonful of balsamic vinegar, half a spoonful of salt, a little sugar and 1 spoonful of homemade Chili oil.
Practice: Peel 1 and 1 white radish, cut it into thin slices, put the cut white radish in a plate and steam it in an open steamer for 15 minutes until it can be easily inserted with chopsticks.
2. Mash garlic and ginger into a bowl, burn some oil with a frying spoon, pour it on garlic and ginger while it is hot, and add chopped green pepper and red pepper.
3. Add 2 tablespoons of soy sauce, 1 teaspoon of balsamic vinegar, half a teaspoon of salt, a little sugar and 1 teaspoon of homemade Chili oil to make a sauce. Pour it into the steamed radish and sprinkle with a little chives.
Seven, steamed potatoes with chicken
Ingredients: 1 chicken leg, 1 potato, 1 ginger, a few shallots, cooking wine, salt, soy sauce, pepper, starch, oyster sauce and soy sauce.
Practice: 1, the required ingredients are ready, the chicken legs are washed and chopped into small pieces, soaked in clear water to remove blood, washed, dried with a little cooking wine, a little salt, shredded ginger and soy sauce, and then mixed with some pepper. Marinate for about half an hour to make the chicken completely tasty.
2, 1 potato, peeled and cut into thick slices, cut into pieces, put them at the bottom of the plate, and put the pickled chicken pieces on the potato chips.
3. Add a proper amount of water to the pot and put it on the steamer, put the plate on it, cover the pot, boil it in water 15 minutes, then turn off the fire and stew for 2 minutes.
4. Pour the water in the dish into the pot, hook in the appropriate amount of water starch, add oyster sauce and soy sauce and mix well. The soup will thicken, pour it on the chicken and sprinkle with chopped green onion. The soup with bibimbap tastes delicious.
Eight, garlic Pleurotus eryngii
Prepare ingredients: Pleurotus eryngii, shallots, garlic cloves, millet pepper, salt, soy sauce, oyster sauce, sugar and sesame oil.
Practice: 1. Wash the old roots of Pleurotus eryngii and cut them into thick slices. It's best to cut flowers on large slices with a knife, just cut one side and don't cut it off. It is easier to taste when steamed.
2. Boil the water in the pot, put the Pleurotus eryngii slices in the water for 3 minutes and then take them out. Millet is spicy, chives are washed and cut into small pieces, garlic cloves are peeled and chopped with a knife and cut into minced garlic.
3. Put the millet pepper, minced garlic and chopped green onion into a bowl, add a little salt, soy sauce, oyster sauce, sugar and sesame oil and mix well.
4. Find a deep dish, put Pleurotus eryngii into the dish, pour in the prepared juice, and steam for about 10 minutes to get out of the pot.
5, sprinkle with onion leaves, salty and delicious, less oil and less salt, rich in nutrition and light.