Method for steamed pork ribs with pickled vegetables and steamed egg-flavored black bean sauce. Chop the rib bones into sections of about 4 cm, soak them in cold water and put them into a pot. After boiling, skim off the foam, remove and rinse and set aside. Add cooking wine, ginger slices,

Pickle the scallion segments and add flavored black bean sauce. Unscrew the lid and set aside. Put the ribs on a plate, spread the black bean sauce and steam in a pot of boiling water for 30 minutes. Then take it out and eat the steamed rice noodles. Let’s take a look at the raw materials first: use supermarket bags of rice noodles.

It saves a lot of trouble and no longer uses any seasoning. Cut the pork belly slices into 1 cm thick and 8 cm long slices. Put them in a bowl for later use. According to the ratio of meat slices to rice noodles in the seasoning package, sprinkle the rice noodles and sauce on the meat slices.

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Add water, spread it evenly and make it 1 cm above the meat slices. In order to make the meat slices more delicious, grab the meat slices evenly and put them in the refrigerator for 1 night. After refrigeration for 1 night, the water will be basically absorbed. Take an empty bowl, brush it with oil, and put it in the refrigerator.

After the meat pieces are coded, put them in the steamer and steam them. Cover the meat bowl with a plate and steam over high heat for 1 hour. Turn off the heat and take out the steamed seabass. Clean the killed seabass and peel it lightly from the seam on the back of the fish.

, to prevent the fish from breaking during the steaming process, apply 2 tablespoons of cooking wine, a small amount of salt, and an appropriate amount of white pepper to the whole body of the fish, and marinate for about 10 minutes. During the marinating process, cut the green onions and ginger into thin strips, and add red pepper.

Cut the yellow pepper into strips and stuff half of the green onion and ginger shreds into the fish belly. Cut the green onions into long sections and place them under the fish. Spread some shredded ginger on the fish.

Boil half a pot of water in advance and steam for about 7-8 minutes. Turn off the heat and add 2 tablespoons of steamed fish soy sauce, 1 tablespoon of Lee Kum Kee Gold Label light soy sauce, 1 tablespoon of sugar, a small amount of white pepper, and 50 ml of warm water.

Put a small amount of salt and an appropriate amount of chicken essence into a small bowl and mix well until all the sugar has melted. Remove the ginger shreds from the steamed fish and pour out the fishy water soaked in the steamed fish on the plate. At this time, you can see that the fish skin is

Spread the shredded green onion, ginger and strips of colored pepper on the fish in order. Heat the vegetable oil in the pan until it smokes. Pour the hot oil from the head to the tail of the fish, especially where there are shredded green onion and ginger. You can listen.

At the end of the sizzling sound, pour the prepared sauce from the fish head to the tail. 1. During the steaming process of the fish, place some large pieces of ginger or green onions under the fish body to allow the hot air to circulate and make the fish easier to cook.

Cooked.

It can also make the shape of the fish more vivid.

2. When steaming fish, wait until the water boils and then cover the pot tightly before steaming, so that the steamed fish will be fresh and delicious, with a pure aroma.

3. When the fish is steamed, the juice in the plate will be fishy, ??so be sure to pour it away.

The oil poured on the onion and ginger must be hot so that the aroma of the onion and ginger can be released.

4. Adding a little warm water to the sauce is not only needed for the sauce itself, but it is also easier to dissolve the sugar.

If you use cold water, you can heat the prepared sauce in a small pot to dissolve the sugar and pour it on the fish, or steam the fish sauce bowl together with the fish. You can also make steamed eggs with minced meat. Beat the eggs.

In a bowl, put salt, use a hand whisk or chopsticks to break it up in one direction, pour warm water into the bowl, and stir evenly.

The ratio of warm water to eggs is about 2:1.

Use plain boiled water for warm water and let it warm before use. The temperature should be around 30 degrees.

It should not be too hot, otherwise the egg liquid will turn into egg blossoms. Use a filter (or filter cloth, I use a sieve for sifting flour) to filter the egg liquid. The filtered egg liquid will have a single color, no bubbles, and no precipitation. Wait

After the water in the steamer boils, put the egg liquid into the steamer and steam it on high heat for about 10 minutes. When steaming, be careful to use chopsticks to press a gap in the steamer, so that water droplets will not easily form in the steamer and ensure the steamed eggs.

The surface is smooth. While steaming the eggs, put another pot into the pot. Pour a little oil into the pot. After frying the minced meat for 10 minutes, open the steamer and lightly touch the surface of the egg liquid with chopsticks. After checking that it has formed, sprinkle

Add the minced meat, cover the steamer, and steam for about 2 minutes. Sprinkle with chopped green onion (there was no chopped green onion at home that day, so I sprinkled with garlic leaves, which is also very fragrant). To steam eggplant, choose two or three tender eggplants and wash them.

Personally, I prefer long-shaped purple-skinned eggplants, because that’s what I ate mostly when I was a kid.

Cut into several pieces horizontally and vertically along the axis. For the sake of beauty, it is recommended to close the knife at the base of the pedicle without cutting it, and place it in a large bowl.

There was nothing I could do today. The bowl was too small to fit in, so I had to cut it off at the waist.

Add some olive oil. If you can tolerate spicy food, add a little dried chili pepper and steam in a pressure cooker over high heat for ten minutes.

Take it out of the pot and see if the color has completely changed. Remember to steam it thoroughly.

Crush the garlic seeds, peel them, wash them, grind them into minced garlic in a garlic mincer, and squeeze them onto the eggplant.

Remember to wait until it is out of the pot before adding the minced garlic. This dish itself has no flavor. The seasoning mainly relies on minced garlic. Once the minced garlic is steamed, it will lose its fragrance.

Add appropriate amount of salt according to personal taste and stir the eggplant evenly with chopsticks.