First, steamed tofu with minced meat
Ingredients: tofu, minced meat, pickled mustard tuber, minced chives.
Practice steps:
1, mustard tuber cut into pieces.
2, tofu cut into small pieces, discharged into a steaming bowl, sprinkled with mustard tuber.
3. Pour the fried minced meat and soup on the tofu and steam it on the pot.
4. Take it out 10 minute after the water boils, and sprinkle with chopped chives. It's better with coriander.
Second, Laoganma steamed eggplant
Ingredients: Laoganma beef minced with chili oil, soy sauce, soy sauce, oyster sauce, sugar, salt, pepper, eggplant, onion, sesame and garlic.
Practice steps:
1, sauce: Laoganma beef minced with lobster sauce and pepper, soy sauce, soy sauce, oyster sauce, sugar, salt and pepper.
2. Wash the whole eggplant and put it in a rice cooker. The rice is ready and the eggplant is steamed.
3. Take out the eggplant, put it on a plate, cut it into strips with a knife, and heat the sauce.
4. Sprinkle chopped green onion, sesame seeds and chopped garlic cloves on the eggplant.
5. Take a small pot, heat the oil and pour it on the eggplant.
Third, steamed mushroom tofu
Ingredients: 300g of beancurd, 20g of fresh mushroom100g, 20g of mustard tuber, seasoning: soy sauce15g, white sugar10g, 4g of salt, 5g of sesame oil10g, and 5g of corn starch.
Practice steps:
1. Cut the tofu into square pieces and hollow out the center;
2. Chop the washed and soaked mushrooms, chop the mustard tuber, add sugar and salted starch and mix well to get the filling;
3. Brew the stuffing into the center of tofu and steam it on a plate;
4. Serve with sesame oil and soy sauce.
Fourth, steamed potatoes in curry
Ingredients: 500 grams of potato, 30 grams of carrot, 2 tablespoons of Indian curry, salt 1 teaspoon, and 300㏄ of water.
Practice steps:
1. Wash and peel potatoes and carrots, and cut into pieces for later use.
2. Put the potato pieces and carrot pieces in a large bowl, add all seasonings and mix well, then move them into a steamer with boiled water and steam for about 25 minutes on medium heat.
Five, steamed salted egg yolk lion head
Ingredients: minced lean meat 2 10/0g, minced fat 90g, water chestnuts 50cc, eggs 1 each, chopped green onion 1 0g, Jiang Mo10g, 4 salted egg yolks, a little parsley and 3 grams of salt.
Practice steps:
1. water chestnut is smashed and cut into granules for later use.
2. Put the minced lean meat into a steel basin, add salt, and perform the meat throwing step.
3. Add chicken powder, fine sugar and eggs into the meat that has been smashed in the method 2 and mix well. Add 50cc of water twice and stir while adding water until the water is absorbed by the meat.
4. Add the water chestnut, chopped green onion, Jiang Mo, minced fat and other seasonings processed in the method 1 into the meat mixed in the method 3, mix well, divide the meat into several equal parts, knead it into spherical lion heads with the palm of your hand, and then press the salted egg yolk on the upper ends of each lion head.
5. Put the lion's head of the method 4 in a dish and steam it in a steamer for 20 minutes.
6. Sprinkle with coriander after the pot.