Spicy celery leaves
Ingredients: celery leaves 400g flour150g crispy peanuts 50g shredded onion and ginger 30g dried chili 30g refined salt10g chicken powder10g balsamic vinegar 30g refined oil100g.
Method:
1. Wash celery leaves, pat them with flour, steam them in a cage, take them out and put them in a vessel to dry for a while.
2. Clean the pan, heat it with refined oil, then add shredded onion, shredded ginger and dried chili, stir-fry until fragrant, pour it on the steamed celery leaves, add refined salt, chicken powder and balsamic vinegar, and sprinkle chopped peanuts when eating.
Sam sun Chinese cabbage
Ingredients: 400g of cleaned Chinese cabbage leaves, 50g of dried seaweed150g, 30g of fresh shellfish, 30g of cuttlefish roe, 50g of fish sauce, 30g of oyster sauce, 50g of shredded ginger, 0g of refined salt10g of chicken powder10g, and refined oil/kloc-0.
Method:
1. Wash the leaves of Chinese cabbage, pat them on the surface, take them out after steaming in a cage, and put them in a container to dry for a while; Wash shrimp skin, fresh shellfish and cuttlefish larvae, put them in a bowl, add broth and steam them in a cage.
2. Clean the pan, heat it with refined oil, stir-fry shredded ginger until fragrant, then add oyster sauce and fish sauce to cook it slightly, then pour it on steamed cabbage leaves, add steamed seaweed, fresh shellfish and cuttlefish larvae, add refined salt and chicken powder, and mix well to serve.
Shepherd's purse with bean paste
Ingredients: shepherd's purse 400g sorghum flour150g bottled Babao Douchi 60g coarse shredded ginger 40g dried Chili sauce 40g abalone juice 30g refined salt10g refined oil100g.
Method:
1. Wash shepherd's purse, pat it on sorghum flour, take it out after steaming in a cage, and put it in a vessel to dry for a while.
2. Clean the pan, add the essential oil and heat it. First, add the shredded ginger and dried chili to stir-fry, then cook the abalone juice and add the sweet noodle sauce to stir-fry, then pour it on the steamed shepherd's purse, add the salt and mix well.
Steamed pork with garlic
Ingredients: lean meat 400g glutinous rice flour 1 50g garlic 50g fresh green pepper100g refined salt10g cooking wine10g tender meat powder10g balsamic vinegar 40g pepper oil 80g.
Method:
1. Peel garlic, clean green pepper and mash it in a stone mortar; Clean lean meat, cut into pieces with a length of 6 cm, a width of 3 cm and a thickness of 0.4 cm, then mix well with cooking wine, tender meat powder and appropriate amount of refined salt, and marinate for about 10 minute.
2. Pat the meat slices with glutinous rice flour, steam them in a cage, take them out, put them in a container to dry for a while, then add garlic paste and green pepper, then add Chili oil, sesame oil, balsamic vinegar and refined salt and mix well.
Spicy potato leaves
Ingredients: 400g of fresh sweet potato leaves, 50g of buckwheat flour150g, 80g of cooked shredded chicken breast, 20g of shredded ginger, 20g of shredded onion, 20g of dried shredded pepper, 25g of pepper flour, 8g of refined salt, 0g of chicken powder10g of refined oil10g.
Method:
1. Wash fresh sweet potato leaves, pat buckwheat noodles, take them out after steaming in a cage, and put them in a container to dry for a while.
2. Clean the pan, heat it with refined oil, add shredded ginger, shredded onion and shredded dried pepper, stir-fry it, pour it on steamed sweet potato leaves, add cooked shredded chicken breast, add salt, chicken powder and pepper noodles, and mix well to serve.
Steamed green beans with flour
Materials:
A, 250g of green beans, 25g of whole wheat flour/kloc-0, 25g of starch,
B, 3g of rose perfume, a little salt, 20g of cashew nuts, 20g of almonds and100g of water.
Exercise:
1. Wash green beans and cut into sections.
2. Add water to cashew nuts and almonds in a blender to make cashew milk, add salt and spices and stir evenly, then put whole wheat flour and starch into a basin and add cashew milk and stir into a paste.
3. Put the green beans into the cashew paste and mix well, then steam them in a cage.
Summer food-steamed vegetables with lotus leaf powder
In summer, lotus leaves smell delicious. It is a rare delicacy to wrap food and make all kinds of dishes with crisp meat and rich aroma. This paper introduces three kinds of steamed vegetables with lotus leaf powder for readers.
Steamed pork with lotus leaf powder:
Raw materials: pork belly 600g, fresh lotus leaf 3g, sesame oil 1 5g, cooking wine 20g, soft sugar 35g, indica rice100g, onion 5g, ginger slice15g, fermented bean curd1,cinnamon 2g and star anise 2g.
Cooking method: ① Wash the indica rice. ② Pork is cut into 6.5cm long 10 cubes, put into a bowl, add soy sauce, cooking wine, sugar, onion, ginger and yogurt (crushed), mix well, soak for 30min, then pick out onion and ginger, mix them with fried rice noodles, put them into a bowl, cover them with onion and ginger, put them in a cage and steam them over high fire until the meat is crispy, and take them out. (3) Wash the lotus leaves, batch off the ribs on the back, and put them in a boiling water pot for a while. Dry the water with a cleaning cloth and cut it into 10 pieces. Put the fresh meat piece by piece on the lotus leaf, sprinkle with sesame oil, wrap it piece by piece, put it in a lunch box, steam it in the cage for about 5 minutes, and take it out.
Features: Lotus leaf is green, fragrant, fleshy, fat but not greasy.
Steamed large rows with lotus leaf powder:
Ingredients: 750g pork chop, 3 fresh lotus leaves, 5g sesame oil 1 0g, 5g sweet noodle sauce, 20g soy sauce, 0g sugar10g cooking wine10g pepper10g monosodium glutamate10g onion.
Cooking method: ① Wash the indica rice, dry it, add cinnamon, stir-fry until light yellow, cool it a little, pick out the spices and crush it to make coarse powder. (2) Wash the pork chops, control the moisture, chop the pork chops into 10 pieces (each piece weighs 75g) with a knife, pat the pork chops loose on both sides, put them into a soup basin, add sweet noodle sauce, soy sauce, cooking wine, white sugar, onion slices, ginger slices, pepper and monosodium glutamate, mix well and marinate for 20 minutes. Then, put the onion and ginger on it and steam it over high fire for 1 hour until the ribs are soft. ③ Wash lotus leaves, remove back tendons, blanch in boiling water, air dry and divide into 10 pieces. Put the ribs out of the cage on the lotus leaf one by one, wrap them separately, and steam them in the cage for 5 minutes.
Features: the lotus leaf is green, fragrant, and the ribs are delicious, tender but not greasy.
Steamed fish with pink leaves;
Ingredients: 500g of fresh herring maw, 75g of cooking wine, 80g of soy sauce, 20g of soybean, 50g of sugar, 2g of ginger juice, 75g of cooked lard, 50g of sesame oil, 3g of fresh lotus leaves, 0g of indica rice100g, 2g of cinnamon and 2g of Dianxiang.
Cooking method: ① Wash indica rice, dry it, add cinnamon and star anise, stir-fry until light yellow, cool slightly, pick out spices and crush them into coarse powder. (2) Scrape the black film off the belly of herring, clean it with cloth, cut it into 12 pieces, marinate it with soy sauce, white sugar, soy sauce, cooking wine, ginger juice and lard for 1 hour, then add coarse powder, mix well, put it on a plate, steam it in a cage for 30 minutes, and take out the onion pieces for later use. ③ Wash the lotus leaves, remove the tendons from the back, blanch in a boiling water pot, dry the water and divide into 12 pieces. Put the fish pieces out of the cage on the lotus leaf while it is hot, pour sesame oil on them, wrap them one by one, and steam them for 5 minutes before putting them in the cage.
Note: it must be steamed and eaten now, not suitable for re-steaming.
Features: the lotus leaves are green and fragrant, and the fish is tender but not greasy.
Hydrangea steamed cuisine
raw material
75g of oil skin, 50g of lean pork150g, 50g of chicken, 50g of fat pork, 50g of fish, 50g of ham, 250g of cabbage, 5g of onion, 50g of peeled water chestnut, 5g of ginger, 250ml of chicken soup, 50g of chicken oil, 45g of starch, 2g of edible powder, 3g of pepper and 65g of refined salt.
manufacturing process
1, the oil skin is soaked in alkaline water, washed with clear water, boiled in boiling water, taken out and cut into small particles, wrapped in gauze and squeezed dry; Clean lean pork and fat pork, remove fascia, peel and cut into bean-sized pieces; Ham is also cut into small pieces; Peel the chicken and cut it into pieces; Peel the washed fish and cut into pieces; Put the chicken slices and fish fillets together on a clean table and chop them into paste; Peel water chestnut, onion and ginger, wash and chop into powder; The head of Chinese cabbage is cut into olive shape. ,
2. Add 25 grams of soybean oil to a wok, heat it to 50%, stir-fry shredded pork, stir-fry salt, shredded mushroom, shredded fungus and leek, sprinkle a little starch, make stuffing, and take it out of the wok for later use.
3. Beat the eggs into a porcelain bowl, add starch and salt, and mix well.
4. Put a little oil pan to make it hot but not hot. Divide the evenly stirred egg mixture into seven pancakes, cook them and buckle them on the chopping board, then cut each egg skin into four pieces, spread the stuffing on the egg skin and wrap them into long egg rolls.
5. Clean the pan, heat it, add the remaining 400 grams of soybean oil, and when it is 80% hot, put it in an egg roll and fry it over until golden brown. After cooking, take it out and eat it.
6. When eating, each guest has 4 egg rolls and eats them with hot sauce.
It is characterized by golden color, crisp skin and delicious and tender stuffing.
Jiangnan steamed cuisine
Every winter, people in the south of the Yangtze River like to eat steaming "steamed vegetables". The so-called "steamed vegetables" means putting vegetables such as Chinese cabbage, soybean sprouts, radishes, spinach and vermicelli at the bottom of the bowl, covering it with a small amount of meat dishes such as chicken, duck and fish, adding a certain amount of fresh meat soup, and then steaming it on a steamer. This kind of "steamed dish" is a common food on the table in winter. It is complete with meat and vegetables, simple to make and hot to eat.
Steamed "three fresh". Ingredients: soybean sprouts100g, winter bamboo shoots100g, 8 egg dumplings and 6 fried fish. Method of making: First, blanch the bean sprouts with boiling water to 70% maturity, put them at the bottom of a large bowl, slice the winter bamboo shoots, put them on the bean sprouts together with the processed small egg dumplings (preferably with fresh shepherd's purse meat stuffing) and fried fish pieces, add a proper amount of fresh soup to the bowl, add seasonings such as salt, monosodium glutamate and yellow wine, and steam in a steamer for 20 minutes.
Steamed "four fresh". Ingredients: 5 shiitake mushrooms, 2 cooked chicken wings, fried trotters 10, 8 to 10 fresh fish balls. Production method: firstly, cut the bottom of100g boiled Chinese cabbage, then put the soaked mushrooms and pig's trotters into it, then cut the cooked chicken wings into small pieces, put them into a bowl together with fresh fish balls (boiled in boiling water first), add broth, salt, monosodium glutamate, yellow wine and ginger, and steam in a steamer for 20 minutes.
Steamed "five fresh". Ingredients: white radish 1 00g, auricularia auricula10g, ham100g, pig's trotters1piece (preferably forepaws), 6 fried fish and 8 shrimps. Production method: soak auricularia auricula and shrimp, cook trotters, cut into pieces, and slice ham. Use white radish as the bottom of the bowl, and put the processed black fungus, ham slices, pig's trotters, big shrimps, etc. Add seasonings such as salt, monosodium glutamate and yellow wine, and steam in a steamer for 20 minutes.
Steamed "six fresh". Ingredients: 20g of vermicelli, 50g of fresh mushrooms, 6 fresh fish (preferably green grass carp and snakehead), 50g of bacon, 8 fresh ribs, 6 pieces of water gluten, and 0/00g of fresh spinach/kloc. Production method: first soak the vermicelli in warm boiled water for 10 minute, then put it into the bottom of the bowl, then put the sliced bacon into the bowl, and then add fresh mushrooms, small ribs, fish pieces, water gluten and so on. Add salt, monosodium glutamate, yellow wine, onion and ginger to the soup, and steam in a steamer for 20 minutes. Add fresh spinach later, and wait until the steamer is boiled for the first time before adding spinach. In this way, the spinach in "steamed vegetables" will not turn yellow and rot.
When cooking "steamed vegetables", the bowl must be bigger, and the casserole head can also be used. The soup added to the bowl must be processed broth, preferably meat and bone soup or fresh chicken soup. Chicken, duck and fish must be cooked in advance, especially fish pieces or fish balls, and then put them in a bowl to avoid fishy smell. Before cooking, cover the prepared steamed dishes with a cabbage leaf, and then take out the cabbage leaf after the steamed dishes are cooked. The "steamed vegetables" made in this way taste more delicious and taste more fragrant.
Steamed chicken with lotus leaf powder
Consistent with the "Lotus Banquet" recommended for everyone today, today's "Taste Kitchen" will introduce a "steamed chicken with lotus leaf powder" to your sister, adding a touch of coolness to your summer dining table.
Ingredients: chicken breast and drumstick 1.5 kg, steamed rice flour 8 Liang, fresh lotus leaf 4 Liang, pork plate oil 3 Liang, onion, ginger, cinnamon, star anise, clove, sugar, Shaoxing wine, soy sauce, fresh soup and sesame oil.
Practice: 1. Dice chicken and pork suet, put them together in a bowl, and add ginger, onion, Shaoxing wine and soy sauce.
2. Wash the lotus leaf and cut it into fan-shaped pieces (two pieces more than chicken pieces), remove the old tendons on the back, blanch it in a boiling water pot and dry the water;
3. Put the rice noodles into a bowl, add fresh soup, soy sauce, sugar and sesame oil and stir into a paste. Put the soaked chicken pieces and pig fat into the paste and mix well. Put it on a plate with lotus leaves, cover it with lotus leaves and steam for 30 minutes until it is crisp and rotten.
4. Spread the back of the remaining lotus leaves, evenly distribute the steamed chicken on the lotus leaves, wrap them into rectangles, put them neatly on the plate, steam them in the cage for 5 minutes, then take them out and apply sesame oil.
Comments: The meat is tender and moist, oily but not greasy. The fragrance of lotus leaves is combined with the fresh fragrance of chicken, which is fresh, tender, crisp, rotten, pink, fragrant, salty and sweet. Has the effects of warming middle warmer, benefiting qi, cooling and relieving summer heat.
Steamed ribs with glutinous rice
A very delicious dish, if you don't have a bamboo tube, you can use a bowl, and you need to steam it in a pressure cooker for an hour.
Exercise:
1. Soak glutinous rice in warm water for half an hour to drain water, and marinate ribs with soy sauce/minced ginger onion and garlic/wine/salt/a little white vinegar/sesame oil for half an hour.
2. Then pour the soaked juice into a bamboo tube. Add glutinous rice (to absorb the oil evaporated from the ribs) to the ribs with half a potato chip at the bottom, and dip it evenly.
3. Steam in the pressure cooker for about half an hour to forty minutes. I steamed for forty minutes, and the bone fragments were ready to eat. All the children in our family who don't like glutinous rice scramble to eat it. Only after you have tried it will you know how good it is.
The method of tofu balls
Materials:
A, 250g of tofu, 0/00g of carrot/kloc-,50g of laver and 50g of mushroom.
B, a little salt, 4g rose spice, 20g peanut powder or walnut powder.
Exercise:
1. Wrap tofu with cloth to remove moisture, mash it, add material B 1/2, wash carrot and radish and dice them, soak mushrooms and dice them, mix them with tofu paste, make them into balls, steam them in a cage for 10 minutes, and take them out and put them on a plate.
2. Add 200 ml of water to the pot, then add 1/2 B to thicken the juice, and pour the prepared juice on the meatballs.
Features: delicious
Pumpkin assorted
Materials:
A, 300g of pumpkin, 30g of green beans, 30g of corn kernels, 30g of carrots, 30g of potatoes, 30g of onions, 30g of tomatoes and 30g of pineapples.
B, water 100 ml, a little salt, 3 grams of delicious food.
Exercise:
1. Peel the pumpkin, remove the seeds, cut into pieces, steam it on a plate and take it out for later use.
2. Put 100 ml of water into the pot. After boiling, stir-fry all kinds of vegetables (dice all kinds of vegetables). When they are cooked quickly, add tomatoes and pineapples, add material B, thicken them, take them out of the pot and pour them into the pumpkin dish.
Features: Beautiful color, sweet and sour.
Pearl skin dragon
Materials:
A, 300 grams of glutinous rice, 3 pieces of bean curd skin, 30 grams of mushrooms and 200 grams of carrots.
B, a little salt, 3 grams of rose spice, 30 grams of peanut powder and 3 parsley.
Exercise:
1. Wash the yellow glutinous rice, soak it for 1 hour, and drain the water for later use.
2, mushrooms soaked in soft diced, carrots diced, tofu skin chopped, put into a large basin and add B material and mix well.
3. Knead into balls, put them into yellow glutinous rice to make the surface stick with yellow glutinous rice, arrange them in plates, steam them in cages for 40 minutes and then take them out; Cut the coriander into pieces and sprinkle with it.
Steamed beef with big umbrella
1, raw material processing. Cut the beef transverse rib into 2 cm square blocks. Chop beans, peppers and onions, chop lobster sauce with the back of a knife, and wash coriander for later use.
2, seasoning. Put beef in a pot, add vegetable oil, Jiu Shao bean curd, pepper, onion, ginger, salt, soy sauce and lobster sauce and mix well, then add rice flour and fresh soup and mix well.
3. Steam and plate. Spread gauze on the steaming grid, steam the beef directly in it for 3 hours, take it out of the cage and put it on a plate, sprinkle with pepper noodles, pour sesame oil and garlic paste, and add coriander.
Common problems and solutions:
The finished product is not soft enough. There may be two reasons for this. When steaming for the first time, the beef is not put directly into the steamer, but is put in a bowl. The beef at the bottom of the bowl is not easy to steam. Steamed beef under umbrella is usually covered with gluten, so steam can't directly touch it, so it is difficult to soften it. The second is that the firepower is not strong and the steaming time is not enough. If we had paid attention to these two problems, such problems would not have arisen.
Address of Hui canteen: Taziba, Pengxian County, Chengdu
Jinlian lotus root
Ingredients: glutinous rice100g, lotus root 250g, candied dates 50g, pineapple 50g and coriander 3.
Exercise:
1. Wash and soak the yellow rice for 6 hours, wash and cut the lotus root, wash and chop the candied dates, peel and chop the pineapple.
2. Mix the yellow rice, candied dates and pineapple evenly, pour a handful of evenly mixed yellow rice into the small hole of the lotus root, and sprinkle the remaining yellow rice on the lotus root.
3. Steam in a cage for 30 minutes, then take it out and put it on a plate. Sprinkle coriander on the lotus root when eating.
Features: sweet and sour.
Steamed eggs with fish fillets
Cuisine: Zhejiang cuisine
Basic characteristics: tender, smooth and fragrant
Basic ingredients: 200g of shelled eggs, 200g of fresh fish slices, onion 1 0g, refined salt10g, monosodium glutamate10g, light soy sauce15g, pepper 0. 1 0g, and cooked vegetable oil 40g.
Exercise:
1. Add 5g of salt and10g of oil to the fillet and mix well.
2. Stir the eggs into egg liquid, add salt and monosodium glutamate and mix well, and pour into the plate.
3. Boil the steamer, add the eggs and steam for about 7 minutes, then add the fish fillets and shallots, spread them on the noodles, steam for 3 minutes, take them out with waste heat for 2 minutes, pour in soy sauce and oil, and sprinkle with pepper.
Steamed melon meat with flour
Raw materials:
Pumpkin 1
Pork belly 300 grams
Steamed meat powder (commercially available) 2 packs.
Onion 1 root
Accessories:
Material A: 1 spoon spicy bean paste.
Pepper 1/4 teaspoon
1 teaspoon sweet noodle sauce and fermented water.
Material b: sesame oil 1 teaspoon.
Salad oil 1 tablespoon
Material c: pepper 1/4 teaspoons.
Material d: sesame oil 1/2 teaspoons.
Exercise:
1 Wash pork belly, cut it into small pieces, put it in a bowl, add material A and steamed meat powder and mix well, marinate for about 30 minutes, and add material B and mix well.
2 Cut the pumpkin into patterns, remove the melon seeds in the center to make a pumpkin cup, fill it with pickled pork belly, and then move it into a steamer to steam until the meat is cooked and rotten.
3 Wash the onion, cut it into pieces, and sprinkle material C on the steamed melon meat.
4 Add material D to the pot, heat it and pour it on the steamed pork.
Tips:
Pumpkin is also called golden melon because of its golden color. When cooking this dish, the last step of pouring sesame oil is inevitable. The sesame oil should be burned hot enough to be poured on the chopped green onion and pepper powder, so that the spicy taste can be directly rushed into the meat.
Features:
Pickled pork belly, stained with the aroma of pumpkin, has better flavor.
Steamed hibiscus eggs with tender and smooth mouth
When you hear the word "hibiscus", you will know how tender this egg is. When I was young, I didn't like eating. My grandmother often cooks this dish with bibimbap to coax me to eat. Strangely, I like it, which greatly shortens the time for grandma to feed me every time. I still miss this smell when I grow up. By the way, this dish is also called egg soup.
Ingredients: two eggs, a little chopped green onion.
Practice: Knock the eggs into a bowl, pour in some hot water, mix well and steam for 5 minutes, then sprinkle with chopped green onion.
Special instructions:
1, do not add cold water to the heated water.
2. The ratio of water to eggs is 1: 1, which is tender. Water can be replaced by bone soup, and a small amount of salt can be added. Meat, shrimp, shredded vegetables and shrimp skin can be added. The steaming process can be watched at any time, and there is no liquid in it. Even if it is good, you can add sesame oil when you eat it.
3. Pay attention to: 1 heat water when steaming eggs, and the ratio of water to eggs is 1: 1. 2 The pot cover leaks less.
4. When you are ready, cover the bowl with plastic wrap, and then drill a few holes. It doesn't matter if there is more. I drill holes with chopsticks and steam them on the fire. About 8 minutes to make sure the surface is as smooth as a mirror.
5, the baby loves to eat:
Beat an egg first, then pour in half a bag of fresh milk, and heat it into a cake in the microwave oven for about 40 seconds to 1.5 minutes. After cooking, you can put some sugar or pour some milk. The baby loves to eat and is very nutritious. By the way, the amount of custard can be determined by the amount of milk you add, depending on the baby's appetite.