Summer is the high-yield period of cowpea, and cowpea is tender and green. Compared with winter, it is relatively cheap. After washing the cowpea, blanch the whole root, take it out and tie a knot, spread the meat on it, steam it in the pot, it is not oily or greasy, and it is also appetizing.

Ingredients: cowpea 14, appropriate amount of meat stuffing, a little chopped green onion, starch 1 spoon, appropriate amount of soy sauce, a little salt and a little cold water.

1. Wash a handful of cowpeas;

2. Add chopped green onion, a tablespoon of starch, soy sauce, salt and a little cold water to the meat stuffing;

3. Stir in one direction;

4. After the water is boiled, blanch the cowpea for one or two minutes, then change color and soften, and then let it cool;

5. Take a cowpea and form a circle from one end, just like we tie a rope, but leave space in the middle;

6. Wrap the remaining cowpea on the knotted knot, which is a knotted cowpea;

7. Play Cowpea Festival and put it on a plate;

8. Fill the meat stuffing in the center of the cowpea, so that the meat stuffing can be implemented to make the steamed meat full;

9. Put the plate in the steamer, cover it, put it on the fire, steam it for about 8 minutes after SAIC, and turn off the fire; Sprinkle a little chives after cooking, and put a red pepper ring if you can eat spicy food. It looks good and adds a little spicy taste.

-Steamed towel gourd with golden garlic-

Today's "golden garlic steamed towel gourd" takes a short time and tastes light, but it is rich in garlic. Especially the minced garlic has a unique taste after being fried. The combination of one yellow and one green is also very eye-catching, and it is a very refreshing steamed dish in the New Year.

Ingredients: 2 loofahs, 1 garlic, oil, light soy sauce and steamed fish and soy sauce.

1.2 clean the loofah, scrape the green husk, and then cut it into 3 cm sections;

2. Draw a flower knife on the section of the towel gourd section, not too deep;

3. One end of garlic is smashed and cut into minced garlic;

4. Heat the oil from the pot, put the minced garlic into the pot, and slowly stir fry until golden brown;

5. Put the towel gourd on the plate, with the flower knife facing upward, and scoop the minced garlic evenly on the surface of the towel gourd;

6. Put the loofah in a cold water steamer and steam it for about 5 minutes;

7. Steamed loofah is still green and smells like garlic;

8. Sauce on the surface, steamed fish and soy sauce will be more delicious.

Rice steamed pork with rice flour

Steamed pork with rice flour is to wrap the marinated meat slices with a layer of rice flour and then steam them in a pot. The rice noodles soaked in oil are soft and waxy, and the meat slices are crispy and refreshing because the oil penetrates into the rice noodles. Rice noodles are oily and rich in flavor.

Ingredients: 400g pork, homemade rice flour100g, soy sauce, soy sauce, salt, a tablespoon of fermented grains and shallots.

1. Prepare a piece of pork with skin. It is best to be fat and thin, and cut into large pieces of about 2 or 3 mm;

2. Put the sliced meat into the pot, pour in a proper amount of soy sauce for color matching, and add fresh and salt;

3. This spoonful of fermented grains is the most critical, slightly sweet can increase umami flavor and remove fishy smell;

4. Add a little cold water, marinate the meat slices for about two hours, and turn the noodles twice in the middle to facilitate the taste;

5. Pour100g rice flour into the marinated meat slice basin, and mix evenly to make each piece of meat covered with rice flour;

6. Take a large bowl and put the meat wrapped in rice flour into the bowl. If there is too much rice flour on it, you can pour some water.

7. You can use a steamer or a steamer. Steam on high fire for about 60 minutes. The longer the steaming time, the less greasy the meat slices and the softer the rice noodles. Sprinkle a little chives after cooking.

- .

Baby dish with chopped pepper is simple, but it tastes and has good value. Its red, yellow and white colors are distinct, fresh and attractive; The taste is sweet and soft, fresh and delicious. Although it is a vegetarian dish, it is more popular than meat dishes.

Ingredients: 2 baby cabbage, 2 small bundles of vermicelli, 3 tablespoons chopped pepper, 20g vegetable oil and 1 root chives.

1. All the main ingredients are ready: the baby dishes are cleaned, the mung bean vermicelli are soaked in cold water, and the chopped peppers are ready;

2. Cut the baby cabbage in half vertically, and divide each half into 3-4 pieces, keeping the roots so that each leaf can be connected together;

3. Cut the vermicelli short and spread it on the plate. The plate should be a little deep.

4. Boil a pot of water, blanch the baby cabbage in water 10 second and take it out;

5. Put the doll dish on the vermicelli, and then pour the appropriate amount of chopped pepper according to the taste. Because the chopped pepper is salty, no extra salt is needed, and no colored juice such as soy sauce is released;

6. Send the bean vermicelli baby dish into the steamer at a fixed time 10- 15 minutes, and adjust the time according to your favorite taste;

7. Sprinkle a little chives on the surface of the pot, and then pour hot oil. With the sound of "zi la", the smell is fragrant, and it is refreshing and sweet when it is hot, and it is appetizing.

-Mushrooms with minced meat-

Mushrooms are tender and mellow, and contain a lot of glutamic acid, which is especially delicious. Mushrooms are stuffed with meat and steamed, but they are delicious and the soup is delicious and not greasy.

Ingredients: 9 fresh mushrooms, appropriate amount of meat stuffing, a little soy sauce, a little oyster sauce, a little salt, 2 shallots, a little cold water and 2 teaspoons of starch.

1. Wash fresh mushrooms and shallots with water;

2. Pour the fat and thin meat stuffing into a small bowl;

3. Chop the shallots;

4. Separate the mushroom legs from the cover;

5. Cut the mushroom legs into fine pieces;

6. Add chopped mushroom legs, soy sauce, oyster sauce, salt, chopped green onion, starch and a little cold water into the meat stuffing to make a sticky meat stuffing;

7. Sprinkle a little starch in the mushroom umbrella cover;

8. Fill the meat stuffing into it;

9. Put the processed mushrooms in a dish, steam them in a hot pot with high fire, and steam them after SAIC 10 minute. After taking out, pour the soup into the wok, pour a little water starch on it, pour it on the mushrooms, and sprinkle a little chives to enhance the fragrance.

-Steamed radish Chinese hamburger-

Steaming keeps the original flavor of radish, and the cooking time is shorter, which highlights the crisp and refreshing feeling of radish. My husband and children like this dish very much.

Ingredients: half a radish and100g pork stuffing.

Seasoning: 3 shallots, 2 millet peppers, starch1.5g, salt1.0g, oyster sauce1.5g and white pepper 2g.

1. The best thickness of sliced white radish is about 1-2 mm, too thin will lose the crisp taste; Chop the remaining waste into powder;

2. Radish and onion are pressed into pork stuffing, and onion and millet are chopped for later use;

3. Chop the white radish and onion, chop the meat, pour in the salt, oyster sauce and white pepper and mix well; (There is a lot of white radish juice, and there is no need to draw water for meat stuffing; )

4. Boil a pot of water, put the radish slices into the pot after boiling, cook until transparent, take them out and put them in a cold water basin to keep the radish fresh and juicy, and drain them for later use;

5. Production of radish meat buns: Take a piece of white radish, put a proper amount of stuffing in the middle, fold the radish block in half, and stuff the meat stuffing that ran out to keep the appearance neat;

6. The prepared white radish meat buns are packed in a deep round plate, and the radish meat buns can be neatly arranged together without deformation;

7. The remaining pieces of white radish are neatly packed, and a knife is cut from the middle to form a semicircle;

8. Put the semi-circular radish slices in the middle, put them into a big flower shape, fill in the remaining meat stuffing, and steam them in a steamer for 15 minutes;

9. Steamed vegetables will have soup. Pour the soup into a small pot, thicken the juice and collect it. When it is cooked until it is transparent, pour it on the radish meat folder and sprinkle with shallots and millet to enhance the color and fragrance.