1. Prepare ingredients:
Prepare a proper amount of spinach, wash it, cut off the roots, cut it into pieces, put it in a pot, add a proper amount of salt and salad oil, knead the water inside repeatedly, then pour in a small amount of flour and knead it into soft dough several times. Don't add water all the time, just use spinach juice to keep the original flavor of the cake.
2. Making cake blanks:
Sprinkle flour on the chopping board, pull the dough into small portions, knead it round and flatten it, and arrange it into a slightly thick round cake.
3. Start steaming:
Brush a layer of oil on the grate to prevent sticking, put the cake blanks one by one, leaving a gap in the middle to prevent them from sticking together after steaming, then add two eggs to taste at the later stage, boil the water and steam for 15 minutes.
15 minutes later, take out the cake blank, peel off the eggs, put them in a garlic mortar, add a proper amount of garlic and mash them.
After mashing, put it in a bowl, add appropriate amount of soy sauce, aged vinegar and sesame oil, pour a little cold water, and mix the juice to make a delicious spinach cake.
1. Prepare ingredients:
Prepare three vermicelli and soak in warm water 10 minute.
Prepare several baby dishes, cut them into four and a half respectively, and wash them with water.
Prepare a plate, spread soft vermicelli on the bottom of the plate, don't spread it all on the bottom of the plate, leave a small part for later use, put the baby dish on the vermicelli, and then put the remaining vermicelli on the baby dish.
Put minced garlic into two pots respectively, and the ratio of minced garlic is 2: 1. Soak a spoonful of water in a pot with more minced garlic to prevent the minced garlic from turning black during frying.
2. Mix garlic sauce:
Add a proper amount of vegetable oil into the pot, pour the minced garlic into the filter spoon to control the water content, and when the oil temperature rises to 50%, soak the minced garlic in the oil and fry it for about 2 minutes. The minced garlic will gradually fry out the fragrance and turn from white to yellow. When fried to golden brown, take it out and put it with raw garlic.
Add 8 grams of light soy sauce, 3 grams of salt, 2 grams of chicken powder, 2 grams of pepper, and a little white sugar to taste, stir well, then pour in a proper amount of garlic oil to enhance fragrance, and then put garlic evenly on the doll dish for later use.
3. Start steaming:
Boil water in a pot, put a grate on it, cover the pot, and boil the water with high fire. After the water is boiled, steam the baby cabbage in the pot for 8 minutes.
After 8 minutes, the baby cabbage has been steamed, fully absorbing the garlic flavor, taking out the baby cabbage, sprinkling chopped green onion, and making a crispy baby cabbage with garlic and vermicelli.
1. Prepare ingredients:
Prepare two lotus roots, peel them, cut them into lotus root slices similar to coins, and sprinkle flour evenly to increase the adhesion of lotus root slices.
Prepare a piece of pork belly, remove the meat slices and cut them into pieces, then chop them into minced meat and put them into a pot.
Cut chopped green onion and Jiang Mo, put them together with minced meat, add 3g of salt, 2g of chicken essence, 2g of pepper,10g of soy sauce and 5g of sesame oil, and beat in an egg. Eggs can make the stuffing more tender and smooth. Stir quickly in one direction for 2 minutes to beat out the gum of the meat stuffing. The stuffing is easier to agglomerate and elastic.
2. Make lotus root box:
Grab a handful of stuffing and roll it into balls, put it on the lotus root slice, cover it with a lotus root slice, gently flatten it, and the lotus root box will be ready. Be careful not to put too much stuffing to avoid overflowing.
3. Start steaming:
Boil water in the pot, put it into the prepared lotus root box after boiling, and steam it on medium heat 10 minute.
10 minutes later, take out the lotus root box, evenly sprinkle with steamed fish and soy sauce, sprinkle with shredded onion, and pour hot oil heated to 200 degrees on the shredded onion to stimulate the fragrance. A simple and delicious steamed lotus root box is ready.
1. Prepare ingredients:
Prepare 500 grams of ribs, chop them into 5 cm pieces, wash them and put them in a basin.
Cut some shallots and ginger in the pot, soak them in water and squeeze out the juice of shallots.
Prepare a slice of ginger, peel it and cut it into diamond-shaped pieces.
Prepare 30 grams of douchi for later use.
2. Pickled ribs:
Add 5g oyster sauce, 8g soy sauce, 2g salt, 2g chicken powder, 3g white sugar, 1g pepper and 5g cooking wine to the pot. After grabbing evenly with your hands, pour in onion Jiang Shui and continue to grab evenly. Adding cooking wine and onion Jiang Shui can reduce the fishy smell of ribs. Then add 5g corn starch, which can lock the moisture in the ribs and make them more tender. After grabbing it again, cover the ribs.
10 minutes later, uncover the plastic wrap, and add 10 gram of corn starch again. It is best to add starch in several times, so that the taste of ribs is smoother and tender, and continue to grasp it evenly by hand.
After curing, put vegetable oil on the plate to prevent the ribs from sticking to the plate, put the ribs on the plate, sprinkle douchi and ginger evenly on the ribs, and then sprinkle sesame oil.
3. Start steaming:
Boil water in the pot and put it on the grate. Put the ribs on the grate with cold water and steam for 40 minutes.
After 40 minutes, take out the ribs, sprinkle with chopped green onion and millet pepper rings, and a delicious lobster sauce ribs will be ready.
1. Prepare ingredients:
Prepare two pieces of tender tofu, cut into thick slices about one centimeter, and use both tender tofu and old tofu to make this dish.
Cut it and put it around the plate, and put the rest in the middle, so that the food is more beautiful and can increase appetite.
2. Start steaming:
After the atmosphere is put into the steamer, put the tofu in and steam for 8 minutes on medium heat.
3. Sauce:
Cut some millet pepper rings, chopped green onion and minced garlic together.
Prepare a small bowl, add appropriate amount of chicken powder, sugar, soy sauce and sesame oil, melt with warm water, and then add pepper oil and stir well for later use.
Take out the tofu after steaming, control the juice inside, evenly pour in the prepared juice, sprinkle with chopped green onion, minced garlic and millet pepper, and add some green peppers until the oil is fried.
Boil oil in the pot. When the oil temperature reaches 60%, pour it on the small ingredients to stimulate the spicy taste. A farmer's steamed tofu is ready.
1. Prepare ingredients:
Beat three eggs in a bowl, add a little salt to taste, pour a little sesame oil, stir well with chopsticks, then pour 300 ml of pure milk and stir well for later use.
Prepare a bowl, brush vegetable oil around it, and pour milk and egg liquid into it. The purpose of brushing oil is to prevent the prepared custard from sticking to the bowl.
2. Start steaming:
Boil water in a pot. After the water is boiled, put the egg mixture on the grate, cover it with a plate to prevent water vapor from flowing in, and cover the pot to steam for 12 minutes.
12 minutes later, take out the custard, cut it into small pieces evenly, sprinkle with appropriate amount of steamed fish soy sauce, sprinkle with chopped green onion, and an instant custard will be ready.