What steamed vegetables do girls like to eat? Steaming vegetables is a very healthy cooking method by steaming vegetables. The damage to the ingredients is relatively small, and the original flavor of the ingredients is retained to a greater extent. Steamed vegetables are easier to digest than fried food, and they are not easy to get angry when they are delicious. As a woman, I personally think that the delicious steamed vegetables include steamed pork ribs with lobster sauce, steamed bass, steamed chicken with lotus leaves, steamed eggs, baby dishes with garlic fans, steamed towel gourd with garlic, etc. There are too many delicious steamed vegetables, so I won't list them one by one. The following is a detailed explanation of the production method of steamed pork ribs with lobster sauce, which is smooth and tender, delicious and deboned.

Steamed pork ribs with black bean sauce

Ingredients: pork ribs, black bean sauce, garlic cloves, ginger, starch, chopped green onion and millet

Condiments: salt, sugar, soy sauce, cooking wine, pepper and sesame oil

Step 1: Soak the bought pork ribs in clear water for a while, soak them in bleeding water, then clean them and drain the water.

step 2: mince ginger, put it into ribs, add proper amount of salt, cooking wine, white sugar, soy sauce and sesame oil, mix well, and then put it in the refrigerator for half an hour.

step 3: after half an hour, pat the lobster sauce flat, mince the garlic, put it into the ribs, add the appropriate amount of starch, and grab it and mix it evenly.

step 4: put the evenly mixed spareribs into a plate, chop the millet and sprinkle it on the spareribs, add a proper amount of water to the steamer and steam for about half an hour. Sprinkle chopped green onion after cooking.

tip: it is best to use ribs, and soak them for a long time, so that all the blood will run out, and the taste will be more fragrant and tender. Pickling for half an hour can make the ribs more tasty. Douchi can taste better if it is flat. Friends who don't like spicy food can change millet spicy into medlar, which mainly plays a decorative role and can not put it away. Grasping the steaming time according to the number of ribs can make the ribs easily deboned and taste fragrant and tender.

There are various kinds of steamed vegetables, including meat, fish and meat. As long as you want to steam, many ingredients can be steamed, and steamed vegetables do not need much processing, which largely preserves the original flavor of ingredients. In our northern region, steamed vegetables are famous, such as steamed eight bowls, steamed chicken, steamed fish ... But there is one of the most famous and distinctive steamed vegetables in Fiona Fang Shili, which is the most common food on our table and also the favorite steamed vegetables for girls. I remember once, eight girls at a table ate four plates of steamed vegetables in one breath and finally praised them. Chrysanthemum morifolium is rich in nutrition, refreshing, delicious and fragrant. It is rich in vitamins, carotene and various amino acids, which can assist the symptoms of spleen-stomach disharmony, cough and phlegm. Because Chrysanthemum morifolium has a special fragrance, many people appreciate its medicinal value, but they can't accept its taste. If chrysanthemum morifolium is steamed and cold-mixed, its special taste can be completely removed, making it fresh and delicious and enjoying its nutritional value. Today, I'll share the practice of steaming chrysanthemum to ensure that girls want to eat it again once ~

Ingredients: 3g chrysanthemum, appropriate amount of flour, seasoning: one end of garlic, appropriate amount of salt, 1 tsp vinegar, 2 tsps sesame oil and 3 tsps boiled water. The practice is as follows:

Step 1: Wash chrysanthemum and cut into 2-2. According to your own preferences

Step 2: Shake the chrysanthemum with your hands or stir with chopsticks to make the flour evenly wrapped on the chrysanthemum

Step 3: Add water to the pot and turn on a big fire.

step 4: soak the cage cloth in cold water, wring off the dry water by hand and keep it moist. Spread the cage cloth on the steamer, spread the mixed chrysanthemum evenly on the grate, and the thickness is just 2 cm < P > Step 5: After the water is boiled, put the paved chrysanthemum grate into a steamer, and steam it for 15 minutes on medium and small fire, and turn off the fire. After opening the lid, take the steamed vegetables out and let them cool naturally

Step 6: Cut the cooled steamed vegetables into small pieces, and plate them. Step 6: This is the most critical step-mix garlic juice: mash garlic with a garlic mortar, pour it into a bowl, and put one teaspoon of vinegar, three teaspoons of boiled water and two teaspoons of sesame oil.

step 7: pour the garlic juice evenly on the steamed vegetables. It's not oily or greasy, bite by bite, which is quite enjoyable. Those girls who love beauty must not miss such a beautiful food!

Tips:

Generally, the steaming time is 15 minutes with medium and small fire. If the steaming time is short, the steamed vegetables will stick to the middle and get raw. If it takes a long time, the steamed vegetables will turn yellow and lose their appetite.

Let me recommend some dishes that girls should like:

1. Steamed prawns with garlic vermicelli

Difficulty coefficient: ☆☆

Ingredients:

Shrimp, Longkou vermicelli, garlic, cooking wine, soy sauce, salt and chopped green onion

Practice:

1.

2. Peel and peel garlic and cut it into minced garlic; Put the oil in the pan and put it in when it is 3% hot? Stir-fry the garlic with a small fire, turn off the heat immediately and pour in the rest? Mix garlic and a little salt.

3. soak Longkou vermicelli until soft, put it on a plate to make a base, put prawns on the vermicelli, and evenly spread a layer of garlic on the shrimp meat. Pour the cooking wine and light soy sauce on the marinated shrimp meat, and steam for 8 minutes.

4. finally, sprinkle chopped green onion when taking out of the pot, heat some hot oil and pour it.

2. Steamed clams with wine

Difficulty coefficient: ☆☆

Raw materials:

Clams, dried peppers, garlic, oil, butter, soy sauce and shallots

Practice:

1. Clams spit sand.

2. add clams, 6ml sake or low-alcohol liquor, cover the pot and boil.

3. After clams open their mouths one by one, add 1g unsalted butter, 2 teaspoons of soy sauce and a handful of chopped shallots, mix well and cook slightly.

3. Steamed towel gourd with garlic

Difficulty coefficient: ☆☆☆

Ingredients:

towel gourd, garlic, peanut oil, soy sauce (extremely delicious)

Practice:

1. Peel the towel gourd, cut it into sections, and stand on the plate piece by piece.

2. break the garlic skin and chop it into minced garlic.

3. Put the dish of towel gourd into the steamer and steam it for about 3-5 minutes.

3. Put a spoonful of peanut oil in a hot pan. When the oil is hot and smoky, put the garlic in, and simmer slowly. After the garlic turns yellow, pour the prepared soy sauce (which tastes extremely fresh), and finally sprinkle the garlic.

4. Steamed quail eggs with mushrooms

Difficulty coefficient: ☆☆☆

Raw materials:

Mushrooms, quail eggs, salt, chicken essence, sesame oil, sesame seeds and onions.

Practice:

1. Wash the mushrooms and quail eggs in equal proportion, remove the pedicels of the mushrooms, put the mushrooms flat, beat the quail eggs, and then put a few grains of salt and chicken essence on each mushroom.

2. boil the water and steam it for 1 minutes until the quail eggs are solidified. put the steamed water from the quail eggs with mushrooms in a small bowl for later use.

3. put chopped green onion, sesame seeds and sesame oil evenly on each steamed quail egg with mushrooms, and pour the prepared sauce on the steamed quail egg with mushrooms.

5. Flammulina velutipes with chopped peppers

Difficulty coefficient: ☆☆

Ingredients:

Flammulina velutipes 3g, chopped peppers 2 tbsp, chives 2 tbsp, vegetable oil 1 tbsp, steamed fish and soy sauce 1 tbsp.

Practice:

1. Remove the roots of Flammulina velutipes, clean and drain.

2. put the washed Flammulina velutipes into a plate, add chopped peppers, and steam for 3 minutes after boiling.

3. after steaming, pour off the remaining water in the plate, sprinkle with chopped green onion and pour with steamed fish and soy sauce.

4. drizzle with hot vegetable oil.

How can the reunion dinner be without dessert? Try this steamed pumpkin with honey and lily, and it will surprise you.

The reunion dinner is like a big drama, with a leading role, a classic supporting role and, most importantly, a dessert, which is more like an actress in Beijing Opera. According to our country's banquet habits, desserts will be arranged in a Chinese banquet, where the leading role and supporting role all appear, and the Chinese banquet is the stage for desserts. Steamed pumpkin with honey lily, a sweet honey for all ages, is a dessert dish that will surprise the audience. The key point is that this dessert is simple to make, and it can be served on the table with a simple steaming, which also saves cooking time and adds a little time for reunion. How can the reunion dinner be without dessert? If you haven't found a suitable dessert dish, try this steamed pumpkin with honey and lily. Perhaps, it will surprise you! Steamed pumpkin with honey and lily

Ingredients: half a pumpkin, about 75g

Ingredients: 1g of dried lily or fresh lily, 5g of red dates, and several pieces of Lycium barbarum

Seasoning: 3g of honey, 3g of sweet osmanthus and 1g of sugar:

1. Pumpkin is also known as golden melon, and honey and sweet osmanthus symbolize sweetness, and lily is entrusted with it. Choose half a pumpkin, clean it, scrape off the skin, pulp and seeds, and then cut it into 8-1 arc blocks vertically, with the top connected to keep the appearance perfect. The outer skin of pumpkin is very hard. It is best to use a hard scraper to scrape off the skin, and then use a delicate scraper to make the shape beautiful.

2. Soak dried lily and red dates in warm water half a day in advance. dried lily takes gently pinching as the standard, and red dates should be soaked until their appearance is full. If you choose fresh lily, you don't need to soak your hair, just use it directly.

3. Cut the soaked red dates into small pieces after removing the core, then mix them with soaked dried lily, honey 1g, sweet osmanthus 1g, sugar 1g and warm water 2g, and then pickle them for 3min, so that the honey and sweet osmanthus can penetrate into the red dates and lilies.

4. Then brew the prepared red dates and lilies into the pumpkin core, compact it, and pour it upside down on the steaming tray.

5. Pour enough water into the pot, bring it to a boil with high fire, then pour the brewed pumpkin upside down in the plate, put it in a cage and steam it with high fire for 4 minutes. Immediately come out of the cage, and then pour out the soda water inside, otherwise, it will affect the taste of the dishes.

6. Mix 2 grams of honey and 2 grams of sweet osmanthus evenly, pour it on the steamed pumpkin and let it flow naturally from the top. Sweet osmanthus is like gold inlaid on the surface of pumpkin, forming a natural beauty.

7. Put some soaked Lycium barbarum on the top as decoration. This classic dessert, steamed pumpkin with honey lily, is finished. Characteristics of dishes: golden color, elegant fragrance, sweet taste, soft and glutinous taste, suitable for all ages.

all vegetables can be steamed. now, let's make steamed potato shreds, peel potatoes and shred them, then pour some cooking oil and mix well, then pour a certain amount of flour and stir. After the pot is boiled, steam it for 7-8 minutes. Take it out and mix it with juice made of garlic, sesame oil and salt.

hello, I'm coffee, and I'll answer this question. Steamed vegetables, a healthy food left by our ancestors

The so-called steaming is a cooking method that uses the steam generated after boiling water as a heat transfer medium to make food mature. This kind of cooking skill has a long history, and it has been followed for thousands of years. It has never been buried, passed down from generation to generation and carried forward. Speaking of steamed vegetables, there are many advantages, such as less oil, sufficient water, moist, soft and glutinous, original flavor, delicious soup and so on, which have been deeply loved by people. Steamed vegetables are popular in all directions. Guangdong, Hunan, Hubei, Henan, Jiangsu and other places have their own steamed vegetables. Guangdong's steamed seafood, Hunan's steamed bacon and steamed pork, Henan's steamed pork and steamed vegetables are all very famous and have a wide audience. What steamed vegetables do girls like to eat?

there are many techniques for steaming vegetables, such as steaming, steaming with flour, steaming with buckle, etc., and the ingredients are also very extensive, such as chicken, duck, fish, seafood, mushrooms and various vegetables. When girls eat steamed vegetables, they should focus on seafood, vegetables and chicken from the perspective of reducing fat and slimming. They are delicious, supplemented with vitamins and water, and they don't grow meat. As for the names of the dishes, steamed fish, steamed seafood, steamed chrysanthemum, steamed carrots, steamed baby cabbage with vermicelli and steamed eggs are all good choices. Girls share steamed bass recipes &; Five-color steamed eggs

There are many kinds of steamed dishes in coffee. Two steamed dishes that are most suitable for girls are selected for sharing. Friends who are interested in other steamed dishes can browse the home page, and many steamed dishes recipes can be inquired. The first steamed bass

list of ingredients

1 bass as the main ingredient

half a green onion, 4 shallots, half a red pepper, 1 ginger, 1 gram of white sugar

4 grams of steamed fish and soy sauce with seasoning, 1 tbsp of cooking wine, 1 tbsp of Guangdong rice wine and a proper amount of peanut oil

-start making-

① Remove the bass.

② remove the black membrane or fascia from the belly of the fish, which is the second secret for steamed fish to be smooth and not fishy. There is no black film on the belly of this fish today. Dig open the fascia of the spine and rinse the blood sticking to the bone, which is the third secret of steamed fish's tenderness and smoothness.

③ Although the store scraped the scales, it is necessary to scrape the remaining scales and scrape the mucus off the fish with a knife when you come back. This is the fourth secret of steamed fish being tender, smooth and not fishy.

④ Rinse and drain the fish, make three cuts on both sides, put 1g of sugar and 1tbsp of cooking wine on the fish body, put ginger slices in the opening, put shredded ginger in the belly of the fish, put chopped green onion on the fish body, and marinate for 2 minutes.

⑤ Red pepper, ginger, scallion and shallot are cut into filaments and soaked in clear water for later use.

⑥ The scallion is split in two, put it on the bottom of the fish dish, put shredded ginger in the middle, put the fish on it, and pour Guangdong rice wine evenly before putting it into the pot.

⑦ put the fish pot into a fish dish after steaming, steam for 8 minutes, and simmer for 2 minutes.

⑧ When it's time, take out the fish dish, pick up the green onions, shallots and ginger slices, and pour out the steamed fish water, which is fishy and needs to be poured out. This is the fifth secret of steamed fish being tender, smooth and not fishy. The fish was covered with shredded onion, ginger and red pepper, and evenly sprinkled with smoking peanut oil, and the aroma was stimulated. Tips for making steamed bass: the second five-color steamed egg

main ingredients

4 eggs

auxiliary ingredients and seasoning

3 scallions, 1 carrot, 2 Pleurotus eryngii, 1 pea, 1 corn, 7 shrimps, 2 grams of starch, 15 grams of pure milk, 1 gram of salt, and half a tablespoon of delicious food. Dicing Pleurotus eryngii; Chopped scallion; Dice shrimps; Peas and corn are cleaned and drained.

2. Knock the eggs into a large bowl and beat them.