Home-cooked steamed cuisine
[raw materials]:
1, seasonal vegetables (celery leaves, lettuce leaves, sweet potato leaves, radish buds, saplings, old beans, Sophora japonica, etc. ).
2. Flour
3, cooking oil, a little salt
[Practice]:
1. Wash the leaves and dry them until they are half dry.
2. Put the leaves in the pot, add a little cooking oil and stir (add some oil to prevent the leaves from sticking together when steaming vegetables).
3. Mix in the right amount of flour and mix well by hand. It is best to put salt.
4. Boil the pot with water, put a wet cloth in the drawer, and steam the mixed vegetables in the drawer.
5. When the steamed vegetables are almost cooked, mix the steamed vegetables with chopsticks.
6, steam for a while, you can go out of the pot.
Steamed vegetables
Raw materials:
750g of white radish, 0/0g of cooking wine/kloc-,5g of refined salt, 3g of monosodium glutamate, a little pepper, 40g of dried starch and 750g of vegetarian soup.
Method:
1. Peel the white radish, cut it into 7 cm long filaments, lightly press it with gauze, absorb water, sprinkle with fine dry starch and mix well.
2. After the steamer catches fire, spread a dry drawer cloth, sprinkle the mixed shredded radish with excess starch, cover it, steam it for about 5-6 minutes, take it out, immediately put it on a cold water bubble, and separate the adhered ones for later use.
3. Heat the wok, add clear soup, add cooking wine, pepper, refined salt, monosodium glutamate and steamed shredded radish, and remove the floating powder after boiling.
Features: Radish is as white as silk, soft and waxy, fresh and delicious.
Special apo steamed eggplant
Practice: cut the full eggplant on both sides, then cut two holes in it, add a little garlic, pepper and soy sauce, and steam it in water.
Features: fresh and tender, full of wild interest.
Steamed white jade with jadeite
[Ingredients]: tofu 1 block, 50 grams of vegetarian ham, and green beans 100 grams.
"Seasoning": salt, vegetarian chicken powder
[Practice]:
1. Cross-cut tofu with vegetarian ham in the middle, sprinkle a layer of salt on the surface and steam for 3 minutes.
2. Add salt to green beans and vegetarian chicken powder, grind them into slurry and pour them on tofu.
Steamed chicken with steel plate
[material]
Half a chicken chops, dried onions, red dates, mushrooms, ginger slices, pickles (later), and half a spoonful of chopped peppers.
[exercise]
1. Put all the ingredients in a steel plate, season with 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of monosodium glutamate, 4 teaspoons of corn flour and 1 teaspoon of oil, and then lay them flat on the steel plate without overlapping.
2. Steam over high fire for 8 minutes until cooked, turn off the fire, sprinkle with shredded vegetables and onion and mix well. Eat while it's hot.
[Hint]
1. Don't chop the chicken pieces too big to cook. When steaming, the heat must be fierce. In order to make the chicken just cooked in the shortest time, the meat quality will be tender, smooth, primitive and primitive without sweating.
2. Pickled vegetables are also called head dishes in Guangdong. They are pickles, which are usually used to steam fish or meat. They are refreshing and chewy. If not, you can use mustard tuber instead or not.
3. In fact, the steel plate is also a stainless steel plate, but the steel plate is relatively large, and there are more materials that can be put in for steaming at the same time. If a smaller stainless steel plate is used, it can be steamed twice and the effect is the same.
4. The steaming time with ordinary dishes is about 10 ~ 12 minutes. It can also be bitten by a microwave oven, with high efficiency, and the chicken can be steamed in a short time without excess water vapor, thus achieving the original flavor effect. Generally, it is more suitable to steam 1/4 chickens in a microwave oven, which only takes 3 ~ 3.5 minutes (calculated by the power of 800 watts, put on a fresh-keeping bag and cut holes). You can use this method if you don't pay attention to authenticity.
Please recommend a recipe.