Steamed Eggs with Minced Pork
Ingredients: eggs, pork filling, oil, salt, green onions, ginger, and fresh ginger.
Method
1. Beat the eggs in a bowl, add a little light soy sauce and salt, and stir evenly.
2. Add twice as much warm water as the egg liquid, stir evenly, filter out the instant noodles floating on the egg liquid, and finally put the lid on the steamer.
3. Pour cold water into the pot. After the water boils, turn to medium heat and steam for about 10-15 minutes.
4. Heat oil in a wok, add ginger slices and sauté until fragrant, remove the ginger, then add chopped green onion, stir-fry the minced meat, add a few drops of cooking wine, stir-fry the minced meat until the color turns white. Add a little dark soy sauce, light soy sauce, water and stir-fry, sprinkle with chopped green onion, add a little salt and sugar to taste, stir-fry and take out the pan; pour the fried minced meat on the steamed eggs.
Steamed tofu with minced pork
Ingredients: 1 box of soft tofu, 100 grams of pork filling, 2 peppers, cooking wine, salt, 3 spoons of steamed fish soy sauce, 3 spoons of sesame oil, and Sichuan peppercorns ,onion.
Method
1. Wash and slice the water tofu and place it on the whole plate.
2. Cut the meat into mince, then mince it into puree, marinate with cooking wine and salt for about 10 minutes.
4. A large amount of water may come out of the tofu after being left for a while, so pour it away.
5. Place or minced meat on the tofu, dice or chop pepper on the surface, and pour steamed fish soy sauce on it.
6. Put the tofu into a steamer with boiling water and steam for 10 minutes.
7. Heat up another oil pan, add sesame oil, Sichuan peppercorns, and garlic and sauté until fragrant, then take out the Sichuan peppercorns, pour the sesame oil on the tofu while it’s still hot, sprinkle a layer of chopped green onion and you’re ready to eat
Garlic baby cabbage
Ingredients: minced garlic, baby cabbage, ginger, onion, garlic, oil, salt, and soy sauce.
Method
1. Drain the baby cabbage, cut the whole plant into pieces, place on a plate and steam for 6-8 minutes until cooked.
2. Cut the pepper into rings, mince the onion, mince the garlic, and shred the ham.
3. Heat the oil pan, add ham and fry for 1 minute. Remove.
4. Take out the steamed baby cabbage, pour the vegetable juice from the plate into a small bowl and set aside. Spread the ham shreds on top of the baby cabbage.
5. Heat the oil pan, stir-fry the chili and minced garlic until fragrant, add the steamed baby cabbage juice, add soy sauce, sugar and salt to taste, and thicken the gravy with water starch.
6. Thicken the sauce cooked in the pot, pour it on the baby cabbage, sprinkle with chopped green onion and it’s ready to eat~!
Steamed pork ribs with rice flour
Ingredients: 700g short ribs, 100g rice, 2 tsp fermented bean curd juice, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp sugar, 1/2 tsp salt, 1 tsp white wine, appropriate amount of green onions, appropriate amount of ginger, 1 star anise, 10 Sichuan peppercorns, 1 small red pepper.
Method
1. Prepare raw materials.
2. Wash the ribs in water.
3. Drain the water and add white wine.
4. Sprinkle sliced ??scallions and ginger and marinate for 15 minutes.
5. Pick out the green onion and ginger, and add 2 tablespoons of fermented bean curd juice.
6. Add 1 tsp dark soy sauce, 1 tsp oyster sauce and 1/2 tsp salt.
7. Add 1 teaspoon of sugar.
8. Then stir evenly and marinate aside.
9. Put the rice that has been washed and dried in advance into an oil-free and water-free wok, and add the star anise, Sichuan peppercorns, and small red peppers.
10. Stir-fry the rice slowly over low heat until the rice turns slightly yellow, then turn off the heat.
11. Put the rice, star anise, etc. into a food processor and break it into granular rice crumbs.
12. Pour the crushed rice into the ribs.
13. Mix evenly so that the surface of each rib is evenly coated with rice crumbs.
14. Put it in a plate and put it in the pressure cooker.
15. Steam in the pressure cooker for 30 minutes, take it out after steaming.