A, eight treasure steam pot turtle

Materials:

Turtle a about 1,000 grams, broth 750 grams, green onion, ginger 10 grams each, 15 grams of wine, 5 grams of chicken essence, 5 grams of refined salt, 1 gram of white pepper, 15 grams of mushrooms in water, 15 grams of slices of watery yucca, 15 grams of bamboo shoots, 10 grams of golden hooks, 15 grams of ham. 20g of scallop, 30g of cooked chicken slices.

Method:

1, step on the back of the turtle, so that the head out, with a sharp knife into the throat to kill, and then from the four toes of the seam of each one of the stab knife (in order to prevent the tendon shrinkage); scrape off the back of the mucus, boiled in boiling water until it can be broken open the back of the shell, pick off the skirt, peeled off the shell, remove the viscera and wash it; the bile with some water, coated with the whole body, and then stay for a few moments, rinsed with water to remove the fishy taste; chopped it into 3 centimeters square block, skirt changed into chess pieces, put in boiling water for a while.

2, steam pot into the turtle block and skirt block, add wine, salt, and pat cracked ginger, code well marinated for a few moments, into the green onion and cooked chicken slices, mushrooms, yucca slices, bamboo shoots, hooks, ham, scallops, etc., cover the lid, steamed for 2 hours until the meat from the bone can be on the table.

3, open the lid, put chicken essence, refined salt, white pepper, and broth, sprinkle with green onion can be served.

Two, steam pot chicken

Materials:

A broiler about 1500 grams, cooked ham 150 grams, 100 grams of asparagus, 50 grams of mushrooms, 10 vegetables, salt, cooking wine, white pepper, chicken essence, broth, appropriate amount.

Method:

1, chicken boneless cut into small pieces, blanched in a pot of boiling water out of the water; asparagus sliced out of the water; mushrooms cleaned and cut into two halves; ham sliced into thin slices; cabbage heart washed out of the water.

2, steam pot add a small amount of broth and chicken pieces, asparagus, mushrooms, ham, and with salt, cooking wine, chicken white pepper to taste, cover the lid.

3, take a small bucket filled with water, put the steamer in the middle of the iron bucket, surrounded by a cloth cover tightly, on the fire steaming for 3 hours, so that the steam in the bucket fell into the steamer into the water, steaming until the chicken rotten until, and then put the heart of the greens into the pot a little steaming, can be on the table.

Features: unique method of preparation, clear soup and pure flavor.

Three, steamer cabbage

Steamer cabbage is a very healthy special dishes, vegetables with steamer plus chicken soup steamed, highly retained a variety of nutrients in the dish, not only fresh soup fresh vegetables, but also warm heart warm stomach health effects, steamed vegetables of various varieties, today and share with you, is a steamer steamed chicken broth cabbage, vegetables, health, strong body.

Raw materials: 3 chicken wings, 1 handful of fans, 4 fresh mushrooms, cabbage half, carrots 1 root, 2 roots of ginseng, goji berries more than 10 grains, half a spoon of pepper, salt to taste

Practice:

1. all vegetable materials all washed, fans with scissors cut into 4-inch strips, fresh mushrooms, each with a knife cut into 4 flaps, chicken wings cut into small pieces, cabbage cut into large pieces, carrots sliced.

2. cut chicken wings into a medium-sized saucepan, and then add most of the pot of water, open fire and boil, use a spoon to remove the foam, medium-low heat continue to cook for another 5 minutes, the bottom of the pot into the side of another stove, the pot is filled with half of the pot of water, the washed steamer placed in the bottom of the pot of the top, open fire to boil the water, and then steam the steamer hot, in the boiling water steamer pot at the same time, the chicken broth with a low fire continue to cook.

3. After the steamer is hot, pour the boiling chicken broth from the medium-sized saucepan into the steamer, then put in the short-cut party ginseng, vermicelli, and then put in the cabbage, carrots, and mushrooms in order, and how many vegetables to put in depends on the size of the steamer and the number of meals to be served.

4. Medium heat steaming 40 minutes, the steamer in the vegetables have been all cooked soft, turn off the heat and continue to cover the lid, so that the steamer in the boiling soup naturally stops rolling (takes 5 a 6 minutes).

5. will move the steamer on the table, open the lid of the wolfberry scattered into the steamed cabbage on the layer, and then sprinkle pepper, salt, with a spoon in the steamer back and forth for a few rounds, so that all the pepper and salt dissolved into the soup, can be.

Four, steamer meatballs

Instruments:

Pork: 250g, soybean sprouts: 1, bamboo shoots: 1, green onion: half, ginger: small half

Seasoning: egg white 1, pepper, oyster sauce, a little, a little wine, a little cornstarch, salt, broth, moderate

How to do:

1, ready! All the ingredients, soften the bean curd bamboo in advance and cut diagonal sections, chop the pork finely chopped into minced meat, chopped green onions and ginger, and minced pork together into a cooking pot, add egg whites, cooking wine, oyster sauce, pepper, cornstarch, salt, etc., and mix evenly in one direction and then stir until strong standby

2, clean soybean sprouts and bean curd bamboo in the bottom of the steam cooker pad, the stirring of the meat into meatballs yards! In the top

3, inject the soup to almost no meatballs, cover the pot, into the steamer on high heat steaming for 30 minutes, lift the lid sprinkled with chopped green onion can be.

Five, steam pot duck

Main ingredients:

Duck 1750 grams

Accessories:

Ham 25 grams 25 grams of bamboo shoots 25 grams of shiitake mushrooms (fresh) 25 grams

Seasoning:

Salt 4 grams of 25 grams of onion 75 grams of lemongrass 75 grams of monosodium glutamate (MSG) 3 grams of ginger 20 grams

Practice:

1. Hydrated mushrooms to remove the tip, and bamboo shoots were cut into slices, and then into the boiling water blanch through, fished out and drained off the water, cooked ham slices.

2. will be gutted after the net duck into the soup pot boiled through fished out, pick part of the big bone, with water to wash the blood, chopped into three centimeters square block, yards into the steamer in the yards, will be placed on top of the duck breast, the rest of the bottom, and then will be the ham slices, bamboo shoots slices, mushroom slices to the top of the duck breast.

3. Add lees wine, salt, monosodium glutamate, scallions, ginger, chicken broth, cover the lid of the steamer, steam on the cage for about an hour, to be duck meat has rotten, pick off the scallions, ginger, skim floating oil, the original pot on the table can be.

Six, steamer small steamed meat

The meat diced, potatoes, diced potatoes, bean paste, milk, mash, chicken essence, MSG, sesame sauce, peanut butter and pepper sauce mix well, sheng into the steamer, placed on the fire to steam, take out and sprinkle with scallions on it.