1. Prepare ingredients:
Prepare a proper amount of spinach, wash it, cut off the roots, cut it into pieces, put it in a pot, add a proper amount of salt and salad oil, knead the water repeatedly, and pour a small amount of flour several times to form a soft dough. Don't add water all the time, just use spinach juice to keep the original flavor of the cake.
2. Making cake blanks:
Sprinkle flour on the chopping board, pull the dough into small doses, knead it round and flatten it, and arrange it into a slightly thick round cake.
3. Start steaming:
Brush a layer of oil on the grate to prevent adhesion, put the cake blanks one by one, leaving a gap in the middle to prevent them from sticking together after steaming, then add two eggs for seasoning later, and steam after boiling for 15 minutes.
/kloc-after 0/5 minutes, take out the cake blank, peel off the eggs, put them in a garlic mortar, and add a proper amount of garlic to mash them.
After mashing, put it in a bowl, add a proper amount of soy sauce, aged vinegar and sesame oil, pour a little cold water, and mix the juices together to make a delicious spinach cake.
1. Prepare ingredients:
Prepare three vermicelli and soak in warm water 10 minute.
Prepare several baby dishes, cut them into 4 and a half respectively, and wash them with clear water.
Prepare a plate, spread soft vermicelli on the bottom of the plate, don't spread it all on the bottom of the plate and leave a small part for later use, put the doll dish on the vermicelli, and then put the rest of the vermicelli on the doll dish.
Cut the minced garlic and put it in two pots respectively, and the ratio of minced garlic is 2: 1. Soak a spoonful of water in a pot with more minced garlic to prevent the minced garlic from turning black during frying.
2. Mix garlic sauce:
Add an appropriate amount of vegetable oil into the pot, pour the minced garlic into the filter spoon to control the water, soak the minced garlic in the oil for about 2 minutes when the oil temperature rises to 50%, and the minced garlic will gradually fry out the fragrance and the color will gradually turn from white to yellow. When fried to golden brown, remove and put it with raw garlic.
Add 8 grams of soy sauce, 3 grams of salt, 2 grams of chicken powder, 2 grams of pepper and a little white sugar to freshen up, stir well, then pour in a proper amount of garlic oil to enhance fragrance, and then put garlic evenly on the doll dish for later use.
3. Start steaming:
Boil water in a pot, put a grate on it, cover the pot, and boil the water with high fire. After the water boils, steam the baby cabbage in the pot for 8 minutes.
After 8 minutes, the doll dish has been steamed and fully absorbed the garlic flavor. Take out the doll dish and sprinkle it with chopped green onion. The crispy garlic vermicelli doll dish is ready.
1. Prepare ingredients:
Prepare two lotus roots, peel off the skin, cut them into coin-like lotus root slices, and sprinkle flour evenly to increase the adhesion of lotus root slices.
Prepare a piece of pork belly, cut it into thin slices after removing the meat slices, then chop it into minced meat, chop it and put it in a basin.
Chop chopped green onion and Jiang Mo, put them with minced meat, add 3g of salt, 2g of chicken essence, 2g of pepper,10g of soy sauce and 5g of sesame oil, and beat in an egg. Eggs can make the stuffing more tender and smooth. Stir quickly in one direction for 2 minutes to beat out the gum of the meat stuffing, so that the stuffing is easier to agglomerate and elastic.
2. Make lotus root box:
Grab a handful of stuffing and roll it into meatballs at the tiger's mouth, put it on the lotus root slice, cover it with another lotus root slice, gently flatten it, and the lotus root box will be ready. Be careful not to put too much stuffing to avoid overflowing.
3. Start steaming:
Boil water in the pot, put it into the prepared lotus root box after boiling, and steam it on medium heat 10 minute.
10 minutes later, take out the lotus root box, evenly sprinkle with steamed fish and soy sauce, sprinkle with shredded onion, and pour hot oil heated to 200 degrees on the shredded onion to stimulate the fragrance. A simple and delicious steamed lotus root box is ready.
1. Prepare ingredients:
Prepare 500 grams of ribs, chop them into 5 cm pieces, clean them and put them in a basin.
Cut some shallots and ginger in the pot, soak them in water and squeeze out the juice of shallots.
Prepare a piece of ginger, peel it and cut it into diamond-shaped pieces.
Prepare 30 grams of douchi for later use.
2. Pickled ribs:
Add 5g of oyster sauce, 8g of soy sauce, 2g of salt, 2g of chicken powder, 3g of sugar, 1 g of pepper and 5g of cooking wine to the pot. After grabbing evenly by hand, pour in onion and Jiang Shui and continue to grab evenly. Adding cooking wine and onion Jiang Shui can reduce the fishy smell of ribs. Then add 5g corn starch, which can lock the moisture in the ribs and make them more tender. After grabbing it again, cover the ribs.
10 minutes later, uncover the plastic wrap and add 10 gram of corn starch again. It is best to add starch in several times, so that the taste of ribs is smoother and tender, and continue to grasp it evenly by hand.
After curing, put vegetable oil on the plate to prevent the ribs from sticking to the plate, put the ribs on the plate, sprinkle douchi and ginger evenly on the ribs, and sprinkle sesame oil.
3. Start steaming:
Boil water in the pot and put it on the grate. Put the ribs on the grate with cold water and steam for 40 minutes.
After 40 minutes, take out the ribs, sprinkle with chopped green onion and millet pepper rings, and a delicious ribs with black bean sauce will be ready.
1. Prepare ingredients:
Prepare two pieces of tender tofu, cut into thick slices of about one centimeter, and cook this dish with both tender tofu and old tofu.
Cut it and put it around the plate, and put the rest in the middle, so that the food is more beautiful and can increase appetite.
2. Start steaming:
After the atmosphere is put into the steamer, put the tofu in it and steam for 8 minutes on medium heat.
3. Seasoning juice:
Cut some millet pepper rings and put chopped green onion and minced garlic together.
Prepare a small bowl, add appropriate amount of chicken powder, sugar, soy sauce and sesame oil, melt with warm water, then add pepper oil and stir well for later use.
Take out the tofu after steaming, control the juice inside, pour the mixed juice evenly, sprinkle with chopped green onion, minced garlic and millet pepper, add a few green peppers, and wait for the oil to stir well.
Boil oil in the pot. When the oil temperature reaches 60%, the pot is poured on the small ingredients to stimulate the spicy taste. A farmer's fragrant steamed tofu is ready.
1. Prepare ingredients:
Beat three eggs in the bowl, add a little salt to taste, pour a little sesame oil, stir it up with chopsticks, and then pour 300 ml of pure milk and mix well for later use.
Prepare a bowl, brush vegetable oil around it, and pour milk and egg liquid into the bowl. The purpose of brushing oil is to prevent the prepared custard from sticking to the bowl.
2. Start steaming:
Boil water in a pot. After the water is boiled, put the egg mixture on the grate, cover it with a plate to prevent water vapor from flowing in, and cover the pot to steam for 12 minutes.
12 minutes later, take out the custard, cut it into small pieces evenly, sprinkle with appropriate amount of steamed fish soy sauce, then sprinkle with chopped green onion, and a milk custard that melts in the mouth will be ready.