Steamed vegetables don't stand, most of them are not about flour, but about small details of operation, for the following reasons:
Before picking vegetables, cleaning, draining, and mixing noodles, every step can't be ignored. Mix the vegetables evenly with oil, the oil will wrap the vegetables well and isolate the water, which is also a major reason for the spread of steamed vegetables.
In fact, the choice of flour for steamed vegetables is not so strict. Generally, wheat flour, corn flour, millet flour and so on are used. I also used whole wheat flour to lose weight.
Some friends don't know whether to steam boiled water or cold water. In fact, I suggest that it is better to steam with cold water, because there will be some water vapor or water droplets on the lid when boiling water, which will fall down and cause the steamed dishes to be sticky, and cold water can shorten the time.
This is also an important factor in the quality of steamed vegetables. Do not steam for too long. Once I steamed shredded carrots for 65,438+00 minutes. After several tests, the best time was about 5 minutes. If it is boiled water, it will take about 3 minutes.
Steamed vegetables are the most nutritious vegetables, which can be said to maintain the original flavor to a great extent. The practice of steaming vegetables is very simple, and even less ingredients are used. Except for the main ingredient, there are almost no side dishes, and the auxiliary materials are all flour. After steaming, you can have seasoning to eat. So most people choose steamed vegetables to eat, because it has less healthy oil, especially for dieters.
When it comes to steamed vegetables, most people think it is very simple. Isn't it just adding some flour? You can eat it when it is steamed. In fact, steamed vegetables are really not as simple as they say. How much flour is added is related to the quality and taste of steamed vegetables, and the time of steaming vegetables is also very important. Let's take a closer look.
What kind of flour is good for steamed vegetables?
Flour and fine corn flour. We usually eat steamed vegetables, especially steamed leaves. For example, wild vegetables such as chrysanthemum, lettuce leaves, shepherd's purse, elm, sweet potato leaves and so on. More delicious. These vegetables are all leaves, so it is enough to mix them with flour at ordinary times. If you are a novice in the kitchen, you can use half flour and half corn flour if you are afraid of steaming.
What is the flour consumption of steamed vegetables?
Generally, the staple food of steamed vegetables is flour: 5: 1 or 5: 0.5g, which is what we often say: 50g or 100g flour is enough for 500g vegetables. This ratio is generally accurate, so that the raw materials are evenly wrapped and easily dispersed. If flour and corn flour are used at the same time, they can be mixed evenly.
Do you add salt when cooking steamed vegetables?
Remember, when cooking steamed vegetables, never add salt. How to add salt? Leaf vegetables are easy to get wet, and flour is sticky, so it is particularly sticky, and steamed vegetables cannot be separated.
Do you want to add oil before cooking steamed vegetables?
Generally speaking, you should steam vegetables. After washing and draining in advance, the vegetables should not be too wet, which will make the flour too thick and easy to stick together. Mix vegetables evenly with a little vegetable oil to prevent adhesion. After the flour is fully stirred, the vegetables will look fluffy and dry after being mixed, and they can be steamed and eaten, which is delicious.
How many minutes does it take to steam vegetables?
When we cook steamed vegetables, we must not steam them for a long time. After boiling water, the amount of steamed vegetables should not be too much, and the steamer should not be too full. Under normal circumstances, vegetables should be flush with the steamer and steamed for 5 minutes. This will prevent vegetables from being cooked and rotten, and will not be too raw. If steamed for too long, the dishes will lie soft together, which is not good-looking or delicious.
I like steaming vegetables, but I can't take them off every time. What kind of flour is the most suitable?
Generally, flour or corn flour is better.
There are several reasons for the problem.
1, there is too much water in vegetables, and the flour is quickly absorbed and becomes soft and sticky.
2. Too little flour, or no vegetable oil before mixing.
3, or the flour is added less, and the vegetable bag is uneven.
4, or steaming for too long, it is not easy to spread.
Cocoa tips
1, steamed vegetables, ingredients, vegetables, not too old, fresh, washed water must be drained, add some vegetable oil and mix well, then add flour and mix well until it looks fluffy.
2, before steaming vegetables, it is best not to add salt, which can be more refreshing and delicious.
3. The steaming time should not be too long, or it will taste bad.
4. When steaming, you must use boiling water, and the whole process must be steamed with fire.
Powder steaming is a steaming method in which raw materials are seasoned and powdered, and then heated with strong fire and sufficient gas to make them soft and rotten. In our Taian side, steamed vegetarian dishes are called steamed vegetables, which are usually made of spinach, shredded potatoes, carrots and fungus. After the vegetarian meal is steamed, the taste is soft and smooth, and it is full of vigor. Every spring, some seasonal wild vegetables are steamed, such as noodles, chrysanthemums or mugwort. This way of eating keeps the nutrition of raw materials from losing to the greatest extent. It is a scientific and reasonable way of eating, and it is also the welfare of lazy people.
The steamed vegetables mentioned by the subject are inseparable. In fact, it's not just the flour, but also the production process. Here, according to my own experience, I will introduce the skills of making steamed vegetables with flour in detail.
1. Add oil to the seasoning: clean the vegetarian dishes, drain the water (not too dry, but not too much, just wash them a little), add salt to taste, and then pour in a little scallion oil. The finished product after oil steaming is smooth and tender, which can effectively prevent adhesion.
2. Choice of flour: We usually use ordinary medium-gluten flour to make leafy vegetables, and this one is enough. If you steam shredded potatoes or carrots with flour, you will use clear flour, that is, wheat starch, so that the steamed finished product is crystal clear.
3. The proportion of powder should be appropriate: we usually use powder accounting for 0/0%-20% of raw material/kloc-,that is, 500 grams of raw material will use about 50- 100 grams of powder, which can not only wrap the raw material evenly, but also make it easy to disperse.
4. Mix the powder evenly: this should be easy to understand. Every raw material should be evenly ground into powder. If the water is insufficient, you can also spray a little water by hand and wrap it evenly.
5. Spread it evenly on the steamer, remember not to be too thick: try to spread it loosely and thinly to make it evenly heated and avoid adhesion.
6. steaming on fire: this is not difficult to understand. The raw materials for mixing powder should be put in the steamer after boiling, and continue to be steamed with strong fire. If the steamer is not boiled or steamed with low fire, there will be a lot of water vapor in the steaming process, which will fall on the beautiful raw materials mixed with powder, and the dishes will become sticky, which will lead to the inability to disperse.
7. Steaming time should be appropriate: generally, leaves will burn for five minutes, and it is not easy to disperse if steamed too much.
8. Shake it immediately after steaming: This kind of shaking is beneficial to the rapid evaporation of water vapor and prevents adhesion. After this operation, you can immediately put it on a plate and eat it while it is hot, or you can make a cold dish and dip it in a plate of red garlic sauce.
Below I will take "steamed noodles with flour" as an example to talk about the specific operation steps of steamed noodles with flour. I hope the subject can refer to it.
Raw materials and seasonings:
Noodles, medium gluten flour, salt, onion oil, garlic juice in red oil.
Start cooking:
Step 1: Pretreatment of noodle dishes. Buy noodles, remove the old leaves and roots, but keep the roots connected, clean them with water and drain them.
Step 2: Seasoning. Put 300 grams of noodles into the pot, add 5 grams of salt to taste, pour 30 grams of onion oil and mix well, then add 40 grams of flour and shake well.
The third step: formal production. Cook noodles in a steamer with clear water. Then spread the noodles on the steamer grate, put them in the steamer, cover them, steam them on high fire for five minutes, shake off the plate, and serve with a bowl of garlic juice in red oil.
1. Don't use too much force on the dish, just shake it a little and wash the roots.
2. If flour is added, the noodles are not stained much (there is still a lot of flour at the bottom of the basin), you can sprinkle a little more water and mix well. Remember to spray with your fingers, it will be more even. You can't pour water with a spoon at once.
3. Method of onion oil: Add half a catty of onion slices and 20g of star anise and pepper (soaked in water in advance) to peanut oil and salad oil according to the ratio of 1: 1, and simmer. Until the fragrance comes out.
4. Preparation of red oil garlic paste juice: Add 30g of aged vinegar and red oil pepper oil10g to 30g of fresh garlic paste and mix well.
5. It is not recommended to use cage cloth on the steam grate, because the cage cloth conducts heat too slowly, which is easy to make the finished product stick.
6. Tips for steaming shredded potatoes with powder: We usually steam spinach, noodles and other raw materials once, and it is easy to be soft and rotten too many times. Shredded potatoes, shredded carrots and other slightly hard raw materials with less water are steamed for two or three times (remember to use noodles).
(1) Don't cut the shredded potatoes too finely, and don't cut them slightly thicker than the matchstick like fried shredded potatoes.
(2) after the shredded potatoes are cut, they should be brewed until they are solid.
(3) don't mix too much powder for the first time, just mix well.
(4) After steaming for the first time, mix the noodles while they are hot to ensure that the powder and raw materials are easier to attach, so that the steamed shredded potatoes are brighter. Remember to shake the shredded potatoes again before mixing the powder, because after the first steaming, the shredded potatoes will stick together, and shaking the powder can ensure that the shredded potatoes are evenly pulverized.
Actually, the cooking of steamed rice noodle dishes is very simple. As long as you have a good grasp of the characteristics of raw materials and steamed rice noodles and the tips I have summarized, I think you can also steam a delicious and well-spread steamed rice noodle dish.
The above is my experience in spreading steamed rice noodles, hoping to give you some reference. I wonder if you have gained anything after reading this article. If you have other suggestions, please leave a message in the comments section.
No , you 're going the wrong way. Steamed flour with water makes everything sticky because it is too fine. Teach you a trick. Stir-fry the rice until it is slightly yellow, and beat it into slightly coarse rice flour with a cooking machine. When steaming meat with rice flour, mix the cooked meat slices with rice flour in a bowl, then pour the thick broth on it and steam it in a steamer for two hours. You can also steam the meat with the cooked lotus root slices, add the meat slices, and then steam.
There are probably two reasons why the steamed vegetables are not scattered enough: one is that the water is not controlled to dry well after washing, and the other is that there are too many noodles when stirring. The flour used for steaming vegetables generally includes white flour, mixed flour, corn flour and pure corn flour. Those who don't like corn flour use white flour. Pure corn flour tastes rough, so it is usually mixed with white flour and corn flour.
The specific method of steaming vegetables:
1. Wash vegetables and control humidity. Be sure to control the moisture, or the noodles will stick together. Add a small amount of cooking oil and salt (no need to put salt after dipping) and mix well. On the one hand, adding edible oil can keep vegetables green, on the other hand, vegetables are not easy to stick together after adding oil, and they are easy to stick to flour evenly when kneading dough, and are relatively loose when steaming.
2. Find an empty plate, spread it with oiled paper or steamed cloth, and sprinkle dry flour on the vegetables. Generally, sprinkle and stir by hand, so that every dish is stained with dry powder. It is recommended not to stir at the bottom of the dish at once, and stir layer by layer. After stirring the upper layer evenly, grab it and put it on the steaming plate, and then continue to stir the dishes below, so that the stirred dishes are evenly sticky until the dishes are stained with dry powder and steamed in boiling water.
Such delicious steamed vegetables are ready. Steamed dishes can be eaten directly or with small ingredients. Please try it.
Steamed vegetables are a very old way of eating, which is also a combination of food and food. At least I eat them occasionally when I lose weight. Steamed vegetables are famous in Mianyang, Hubei (now Xiantao City), Liuyang, Hunan and Changshu, Jiangsu. Homemade steamed vegetables, soft and juicy, original flavor. This time we will answer a series of steamed vegetables.
In fact, the form of steamed vegetables is very simple, that is, chrysanthemum, sweet potato leaves, noodles or shredded potatoes, carrots and the like are mixed with flour and then steamed in a pot. After steaming, dip in or mix with garlic, sesame oil and other sauces, which is very delicious. However, there are some tricks in this simple home cooking, otherwise it will be sticky or sticky after steaming. The most important factors and solutions are discussed below.
1. Don't steam too much food at once.
The total amount of vegetables steamed each time needs to refer to the steamer used. It is basically the same as the thickness of 3 cm that can spread the steamer evenly. Steaming too little is easy to be too soft and rotten, and it loses its taste. It is not worth tossing once. Too much is not easy to steam thoroughly, and the bottom layer is easy to steam excessively and agglomerate.
2. The amount of flour depends on the amount of vegetables.
The amount of flour is about 15% of the food, which can be up and down by about 5% according to your own taste. If there is too much flour, it will not disperse easily when steaming, because the excess flour will absorb a lot of water and the final product will be sticky.
3. What kind of flour is used for steaming?
Generally speaking, ordinary flour is enough, and some places also like to mix some corn flour and the like. If you are really afraid of the adhesion of steamed vegetables, you can add some starch or other starch. These starches have low gluten content, so they don't stick together so easily when steamed.
4. After picking and cleaning vegetables, fully drain the water.
This is a supplementary condition of flour quantity, because if there is too much water left on vegetables, it will absorb excess flour, or it will lead to uneven flour patting, which may make the finally steamed vegetables stick to a block. However, the water does not need to be completely drained. As long as the vegetables are gently pressed in the basin by hand, the basin can't be turned upside down or a large number of water drops drop quickly.
5. Before mixing the vegetables and flour, add about 1 tbsp oil.
Adding this oil has several functions. First, it can better ensure the color of steamed vegetables. Secondly, a little oil tastes more fragrant and moist. Finally, oil can also avoid the adhesion of steamed vegetables to a certain extent, which is a very pleasing thing.
Preparation materials: Chrysanthemum morifolium, flour, vegetable oil, garlic, sesame oil, chopped green onion, salt, soy sauce, mature vinegar, etc.
Production steps:
The main reasons for the adhesion of steamed vegetables are: ① too much flour, ② too much water and ③ too long steaming time, which is not difficult to solve. The main methods are summarized as follows:
Our family runs a snack bar, and there are many kinds of steamed vegetables. Steamed vegetables can be steamed with ordinary flour, mainly to control the time.
It is no stranger to steamed vegetables, and the names vary from place to place. We call it steaming greasy sound locally (ku: three tones, thunder: light tone). It can be steamed with all kinds of seasonal vegetables, whether wild vegetables, leafy vegetables or root vegetables. In old China, the poor could not afford to buy vegetables, and the staple food was not enough. So they often steam Sophora japonica, elm, leafy vegetables, sweet potato leaves and corn flour together, and then mix them with seasonings while they are hot, which is both a vegetable and a staple food. Kulei was named to show that it was a bitter meal. "
condiments