Introduction: 4 dishes that are served as soon as they are steamed. You will want to eat them again. They are delicious and will satisfy your cravings. Your mouth will water after they are cooked.

Steamed dishes are low in calories and fat. Steaming delicious and unique seasonings and adding a little sesame oil is a very rare low-calorie and low-fat nutritional and healthy package for weight loss. It is very suitable for contemporary people who consume too much fat. It is also a very reliable way to lose weight, allowing you to easily lose weight. Eat your weight loosely. No matter what kind of food it is, there are basically no vegetables that cannot be steamed, and a variety of vegetables are often used as raw materials when making steamed dishes. Let’s learn about it together.

First course: Pumpkin Steamed Chicken

Pumpkin steamed chicken, served with fluffy rice, this seems like a simple meal, but it is also easy to make, and you don’t have to suffer from the fumes. , even if you eat alone, you will definitely be full of joy when you enjoy it.

1. Prepare ingredients, small pumpkin, mushrooms, salt, 2 chicken legs, oyster sauce, starch, garlic

2. Cut and hollow the pumpkin, cut the chicken into pieces, blanch and remove spare.

3. Cut chicken and garlic into small pieces, add oyster sauce, salt, starch, and a tablespoon of cooking oil, mix well and marinate for 10 minutes to taste

4. Add the marinated meat. Pumpkin cup.

Steam in a steamer for 20-30 minutes.

Second course: Steamed fish with soybean paste

Steamed fish with soybean paste can not only remove the fishy smell, but also has a strong sauce aroma, which is very popular.

1. Prepare the ingredients, sea bass, soybean paste, shredded ginger, green onion, salt, steamed fish soy sauce

2. Open the seabass, remove its internal organs, scrape off the fish scales, and wash Reserve

3. Spread the fish body with onion and ginger water and marinate for 10 minutes. Stuff the fish belly with chives and shredded ginger, put it on a plate and then apply a layer of Haitian soybean sauce

4. Boil water in the pot, put the fish plate, steam over high heat for about 8-10 minutes. After the steamed fish, put shredded onions and red peppers on the surface, pour hot oil on it to stimulate the fragrance, and then pour on the steamed fish. Fish soy sauce.

The third course: steamed egg custard

Steamed eggs are a must-order dish for children when dining in restaurants. They are nutritious and taste good. How to make them at home as smooth as in restaurants? , how about the tender steamed eggs? As long as you master a few tricks, you can copy it perfectly.

1. Prepare the ingredients: 4 eggs, appropriate amount of salt, appropriate amount of chopped green onion, and 5ml of steamed fish soy sauce.

2. Beat 4 eggs in a bowl and stir them with egg beaters. Add a little salt and water. The ratio of water to eggs is 1.5:1.

3. Sieve twice with a sieve to filter out impurities and bubbles. There will be smooth steamed eggs on the surface. The most important step

4. Cover with plastic wrap and use Poke a few holes in the plastic wrap with a toothpick, boil the water in the steamer, put it in the steamer and steam over low heat for about 8 minutes.

5. Take it out of the pot and sprinkle with chopped green onion for decoration, then drizzle with steamed fish soy sauce, perfect

Course 4: Steamed Chicken with Mushrooms and Black Fungus

1 , Prepare ingredients: dried shiitake mushrooms, 10g dried fungus, half chicken, 2 slices of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt and sugar, 1 teaspoon of sesame oil

2. Shiitake mushrooms . Soak the black fungus in cold water in advance and wash it after soaking

3. Cut the chicken into small pieces and shred the ginger. Put it in a bowl and marinate it with seasonings for 20 minutes. Add the mushrooms and fungus to the plate. Put the marinated chicken pieces into the steamer that has been boiled and steam over high heat for about 20 minutes.

Nowadays, when thousands of recipes can be found on the Internet and in various food apps, I still buy recipe books one by one. In the final analysis, it is because I am lazy.

I have passed through a lot of recipes in the past two years, either borrowed or bought, but in the end not many of them stayed with me.

In addition to being really practical, every book left behind has its irreplaceable characteristics for me. I also did some screening and finally selected the following "Chinese Recipe Book on the Bite of the Tongue" "A Complete Illustration of Home-cooked Dishes", highly recommended to everyone.

This set of books is suitable for office workers and housewives to learn cooking. Each dish is a delicacy handed down from ancient times. Every dish is a taste of home, and every mouth is a nostalgic one. It uses color pictures to explain the culture and history of food in detail. Traces, and nanny-style production steps, even beginners can easily get started.

This book*** contains nearly 200 delicacies, each of which records in detail the principles of cooking, selection of ingredients, knife skills, and the personal experience of cooking the five flavors.

The secret of making home-cooked food from "edible" to "delicious" is hidden in this book.

For example, tomato scrambled eggs, which is the No. 1 home-cooked dish, just separate the egg whites and egg yolks when beating the eggs, first make big bubbles in the egg whites, then add the egg yolks and salt, beat together, and stir-fry. The eggs that come out will be extremely smooth and tender.

For example, for sweet and sour pork ribs, use two kinds of vinegar, mature vinegar and balsamic vinegar, and add them in two times to maintain a better vinegar aroma.

For another example, if you want the rice to be fragrant, glutinous, soft and sweet, don’t neglect rice washing; if you want the porridge base to be soft and soft, add a spoonful of oil; if you want the stewed mushrooms to be more fragrant and smooth, add a piece of chicken skin ; If you want to keep vegetables green, in addition to only frying them until they are 70% cooked, you can also blanch them in cold or ice water

When I read this book, I sighed from time to time. That's it." When you make delicious dishes according to it, your confidence will double~

This book also collects the details of cooking.

What is the "appropriate amount" of seasonings, how to "maintain" the pot, how to cut vegetables for a novice who is not good at knife skills, how high the heat should be for steaming vegetables, and whether to use cold or hot water for blanching. , how to soak dry food, etc., it all has detailed explanations based on specific recipes.

Another advantage is that it can be completely flattened, so it is very convenient for you to cook while reading!

If you read and compare this recipe carefully, I believe you can make delicious dishes, and the aftertaste of the food will be even more addictive.

In fact, not only in cooking, but also in work, life and even interpersonal relationships, the benefits of aftertaste are worthy of attention.

Don’t be greedy for ‘just looking at the present’, but keep ‘getting better gradually’ in mind. I hope you can become a person who cherishes the aftertaste.

Our store has a limited time offer. This cookbook only costs 78 yuan. You can get it for the price of a meal. Why not?

Friends who like cooking can click the link below to purchase: