Ingredients: peeled water chestnuts and well-developed mushrooms are cut into pork belly pieces, and minced garlic can be added to minced onion and ginger (I like garlic-flavored things very much, so I will add a lot of minced garlic). Chop the above ingredients together until the filling looks sticky, and add some raw flour, a little soy sauce and salt (soy sauce itself is salty, so it is not necessary to add too much salt). At this time, mix the raw flour with the stuffing by hand to prepare a beautiful deep-seated dish (because some juice will be produced after steaming), put the mixed stuffing on the dish, press it into a cake shape with a flat shovel, and then steam it in a pot (this saves time, because you can steam rice with a rice cooker, put a triangular shelf in the rice after washing and adding water, and put the dish in, and the rice will be steamed, and the meat pie will be just fine and convenient).
The second steamed product is freshly baked: black bean ribs.
It is estimated that many people will say that they will do it, but in fact, if they want to make it delicious, they have to pay attention to it. When I cooked it for the first time, the smell of lobster sauce didn't come out at all, and it wasn't delicious at all. The secret is to chop the lobster sauce, chop it with garlic, cut the ribs into pieces, wash and drain, mix the raw flour with soy sauce (slightly more soy sauce), let it taste for a while, and then sprinkle the chopped lobster sauce and garlic evenly. Vegetarian dishes can be paired with broccoli, which is cut into small pieces, soaked in water and dipped in the juice of steamed ribs. That's awesome. Hehe, the third steamed product stands out: steamed shredded carrots.
Dry in a pot, wash carrots, dry them and rub them into filaments.
Add a little salt and sesame oil and mix well. Add flour (the best steamed vegetable is corn flour).
Add about 80 grams of flour to 200 grams of carrots, mix well, and then steam on a pot for 7 or 8 minutes.
I was worried that the steam was too strong, so I added a dry rag to the steamer. After steaming, I took it out and mixed it and cooled it.
Add a little shredded ginger, salt, coriander and vinegar when eating. Those who like to eat Chili can also add some. Mix and serve.
There is no smell of radish at all ~ and steamed vegetables can better maintain the nutrition of vegetables ~
The fourth steamed product appeared: steamed eggs with clams (simple)
Ingredients: clams and eggs
Production method:
1, clams come out: after the water comes out, put ginger in the water. When the water is boiled, pour the clams in. At this time, move quickly. When you see the opening, you should take it out quickly.
2. Eggs: Add salt to the eggs first, then add water, wine and monosodium glutamate. It's best to use warm water (I used just scalded water directly). After the eggs are beaten, pour them on the clams. Cover with plastic wrap, so that the steamed eggs are tender and delicious!
3. Steaming: Boil the water and add the clam eggs. Steam slowly with medium-low boiling water for 8 minutes. After steaming, add some sesame oil and sprinkle with chopped green onion, or add sesame oil before steaming.
The fifth steamed product finale: steamed hairy crabs (delicious)
To eat hairy crabs, you must first choose. This alone is very learned. Every time I eat crabs, there will be a lot of yellow cream full of "hmm", and some will shake their heads and exclaim. Every time I buy something, it's full, the profit is gone, and it's not good to insist. When you buy it, you should draw the weight and pinch the crab's feet to see if the abdominal armor is convex, full of dissatisfaction and airtight red, with eight feet and two claws.
Secondly, steaming is also a trick. Some said to cook with light salt water, while others said to steam. Each has its own reasons. I like steaming and turning my stomach upside down, so that the crab oil can be caught by the crab cover and will not be wasted.
Put a piece of ginger on the crab's stomach when steaming. To avoid bacteria and parasites, the steaming time should be at least 20 minutes. Tie it tightly with a rope when steaming. This is to prevent crabs from crawling and escaping after heating, breaking free from crab feet, resulting in the loss of crab oil.
Eating crabs is also very particular. Take one and put the rest in the steamer. Eat crab feet first. After eating crab feet, the crab belly is a little cold, so it won't be hot when you hold it. Open the crab cover and take out the sand sac in the shell, the hexagonal plate in the belly and the crab whiskers. No, there is sand in the sandbag, the hexagonal plate is cold, and the crab must be a filter. You can't eat all three.
Of course, ginger vinegar is also necessary. Although hairy crabs are delicious without dipping in anything, vinegar is also used to wash away the fishy smell of wine powder, and ginger is needed to prevent cold accumulation. Crab is a cold thing. Eat more ginger to warm your stomach and keep healthy. Waiting for the male crab in 10. Nine females and ten yellow ones.