The dog days of summer are relatively hot and humid. Steamed vegetables are especially suitable for eating in this season. Steamed vegetables are simply made by steaming. The dishes contain less oil and calories and taste better. It is easy to digest and has high nutritional value. It is very suitable for the elderly and children.

As a cook at home, I found that my family loves to eat six home-cooked steamed dishes recently. Eat a variety of foods throughout the week so that you can keep up with the nutrition and not be greasy.

1. Steamed Sophora japonica. Sophora japonica is a delicacy that is ordered to be on the market in April. Every year during the season when sophora japonica is on the market, I will save some and freeze them in the refrigerator. I can eat them very fresh in summer, autumn, and winter.

①First clean the sophora flowers, then add a little flour and a little salt into it, stir evenly, and put it in a steamer to steam until cooked.

②Don’t steam for too long, it will be ready in 12 minutes.

③Pour light soy sauce, balsamic vinegar, a little sugar, a little salt into it, add chicken essence, stir well and eat directly. This Sophora japonica dish is fresh and delicious.

Second, steamed beans. Green beans can be found everywhere in this season. They are crispy and delicious. When the beans are at their tenderest, they are most suitable for steaming.

① Wash the beans, then cut them into sections of about two centimeters and put them in a basin.

②Add a spoonful of dry flour and stir evenly, then stick a little flour on the surface of the beans, steam them in the pot for 15 minutes, then take them out and put them in a basin.

③Peel off the skin of the garlic, mash it into garlic mortar, add it to the beans, then add the balsamic vinegar, sesame sauce and cooked white sesame seeds, stir well and eat directly.

Three, steamed eggplant. Many eggplants in summer are relatively fresh and tender. Usually, eggplants are braised, but in summer you can choose to steam them, which is delicious.

① Wash the eggplant, then cut it into thin slices, then cut it into strips. Arrange the eggplant neatly on a plate. First add water to the pot, boil the water until it boils, and then Put the eggplant into the steamer and steam for 12 minutes.

②After the eggplant is steamed, it will be very tender and fragrant, and all the water inside will be steamed out. At this time, the water inside should be poured out and put into a basin.

③ Prepare a bowl, add light soy sauce, balsamic vinegar, millet pepper, sesame oil, and minced garlic, pour it on the eggplant and stir evenly.

Fourth, steamed oysters. Every summer, oysters are also very plump, but the price is also the cheapest. In our local area, it only costs five or six yuan per pound, which is quite affordable. Steamed oysters are delicious and delicious.

①Put the oysters in a basin before cooking, add water and use a brush to brush them continuously. Because there is a lot of sediment on the surface, be sure to clean it thoroughly, otherwise there will be a fishy smell.

② First add water to the pot, then put the oysters in the steamer, turn on the heat and bring the water to a boil, then continue to steam for ten minutes, until all the oysters have opened their mouths and you can take them out of the pot.

③ Take out the oysters and eat them while they are hot. You can eat them directly or with seafood soy sauce. Take a bite. They will be juicy and full, leaving a fragrance on your lips and teeth.

Five, steamed scallops. Huajia is probably the most affordable seafood in summer. It has high nutritional value and is easy to make. It is a home-cooked dish suitable for all ages.

① After buying the scallops, put them in clean water, add a handful of sea salt, and let them spit out sand naturally. This should take at least an hour, so that it won’t have a chewy taste.

② Add water to the pot, then put the scallops into the basin and heat them over water. The scallops will all open in eight minutes. As long as they open, it means they are cooked. Take it out.

③Add seafood soy sauce, balsamic vinegar, and sesame oil into the bowl, then add a little grated ginger, dip the scallops into the sauce and you can eat it. It is delicious and fresh.

Sixth, steamed loofah. Luffa, also called horned melon, is available in season in summer. Luffa has high nutritional value, is light and not greasy, and is loved by children.

① Before cooking the loofah, clean it first, remove the loofah flowers and skin, then cut it into small sections and place them neatly on a plate.

② Boil the water until it boils, then put the loofah into the pot and steam it for five minutes. Do not steam the loofah for too long. It will be cooked quickly. If it is steamed for a long time, it will easily collapse. Phenomenon.

③After taking out the loofah, pour it on the ready-made garlic chili sauce or chopped pepper, and then eat it after it has cooled down. It is simple and trouble-free.