Steamed pork ribs

Ingredients: 700g short ribs, 100g rice, 2 tsp fermented bean curd juice, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp sugar, 1/ 2 teaspoons of salt, 1 teaspoon of white wine, appropriate amount of green onion, appropriate amount of ginger, 1 star anise, 10 peppercorns, 1 small red pepper

Method: 1) Prepare raw materials 2) Wash the ribs in water 3 ) Remove and drain the water, add white wine 4) Sprinkle sliced ??green onion and ginger and marinate for 15 minutes 5) Pick out the green onion and ginger, add 2 tablespoons of fermented bean curd juice 6) Add 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, and 1 salt /2 tsp 7) Add 1 tsp sugar 8) Stir evenly and marinate aside 9) Put the rice that has been washed and dried in advance into an oil-free and water-free wok, add star anise, Sichuan peppercorns, and small red peppers Put in 10) Slowly stir-fry the rice over low heat until the rice turns slightly yellow, then turn off the heat. 11) Put the rice together with star anise, etc. into a food processor and break it into granular rice crumbs. 12) Pour the rice crumbs into the ribs. 13) Mix evenly so that the surface of each rib is evenly coated with rice crumbs 14) Put it on a plate and put it into a pressure cooker 15) Steam in the pressure cooker for 30 minutes, take it out after steaming

Powder steamed Potatoes

Ingredients: 500g potatoes, 150g five-spice steamed pork rice noodles, 1.5 tbsp Pidu watercress, 1 chive, 2 garlic, appropriate amount of ginger, 1 tbsp fermented bean curd juice, appropriate amount of salt, 2 tbsp cooked vegetable oil, 1 teaspoon chicken powder

Method: 1) Peel the potatoes, cut into pieces, and then wash them with water to remove the starch to prevent discoloration. 2) Wash the chives and chop them into chopped green onions, mince the bean paste finely, and mince the ginger and garlic. 3) Drain the water from the potatoes, add watercress, ginger, chives, garlic, fermented bean curd juice, cooked vegetable oil, chicken powder, and appropriate amount of salt, mix well, and season for 20 minutes. 4) Add steamed pork rice noodles. 5) Mix thoroughly so that each piece of potato is coated with rice flour. 6) Place vegetable leaves under the steamer, put the potatoes dipped in rice flour into the steamer, and steam over medium heat for 35-40 minutes.

Southern Milk Steamed Pork

Ingredients: 500g pork belly, 135g red steamed cabbage powder, 30ml southern milk, 15ml cooking wine, 1 tsp salt, 1/2 tsp chicken essence, appropriate amount of pepper powder, appropriate amount of green onions

Method: 1) Cut the pork belly into thick slices of about 0.6CM 2) Place in a large bowl, add steamed vegetable powder, cooking wine, southern milk juice, salt, chicken essence, pepper and a small amount Mix the water well and knead it with your hands for 5 minutes to infuse the flavor. 3) Arrange the mixed meat neatly in the steamer piece by piece and put it into the steamer. 4) Cover the pot and steam it for 45-50 minutes. (If you use a pressure cooker, it only takes 20-25 minutes) 5) After taking it out of the pot, sprinkle a small amount of chopped green onion, and the fragrant steamed pork is ready!

Ingredients: 350 grams of short ribs, steamed pork powder, 150 grams of chestnuts, 2 slices of ginger, 1 tablespoon of cooking wine, sweet noodle sauce (or soy sauce), 1 tablespoon of salt, sugar, and appropriate amount of pepper

Method: 1) Add the marinated meat ingredients to the short ribs and mix well, marinate for more than 30 minutes to absorb the flavor. 2) Pour the marinated short ribs into the steamed pork powder and mix well. You can add some water and mix again. The steamed pork powder absorbs a lot of water, so There must be enough moisture to prevent the steaming from being undercooked. 3) Place chestnuts on the bottom of the steaming tray, top with the marinated short ribs, and steam over high heat for about 50 minutes until cooked

Steamed fish with spicy rice flour

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Ingredients: 300g grass carp cubes, 100g glutinous rice, appropriate amount of oil, appropriate amount of salt, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of pepper, appropriate amount of bay leaves, appropriate amount of ginger, appropriate amount of fermented bean curd juice, appropriate amount of cooking wine, appropriate amount of pepper

< p>Method: 1) Put the glutinous rice, star anise, cinnamon, bay leaves and Sichuan peppercorns into the pot and stir-fry; 2) Continue to stir-fry the rice until it turns yellow and the aniseed is fragrant; 3) Pour the fried rice into the grinder In a crusher; 4) Crush them together into fine particles; 5) Put them in a bowl, add fish pieces, then add salt, cooking wine, pepper, minced ginger, oil and fermented bean curd juice; 6) Catch them evenly and marinate them together for half hours; 7) Place the corn leaves on the bottom of the steamer; 8) Arrange the marinated fish pieces on top; 9) Steam over high heat for fifteen minutes after the water boils, then sprinkle some water and an appropriate amount of oil on top, and then steam over high heat. Let it cook for fifteen minutes; 10) After taking it out of the pan, sprinkle with chopped green onions.

Steamed pumpkin

Ingredients: pumpkin, steamed rice noodles, green onions, salt, oyster sauce, light soy sauce, black bean paste, brown sugar, black pepper, salad oil

< p>Method: 1) Peel the pumpkin and cut into 3cm square pieces, chop the green onion 2) Take a small bowl, mix appropriate amount of salt, oyster sauce, light soy sauce, brown sugar, black pepper, chopped green onion, black bean paste and salad oil to make a paste 3) Remove to a large bowl, mix the seasoning into the pumpkin, then pour in the steamed pork rice noodles and mix well 4) Arrange the pumpkins one by one into the large bowl, fill it up, cover with plastic wrap, steam in the steamer for 20 minutes 5) Take it out Let cool slightly, invert the bowl onto a plate, and arrange the pumpkin into shape

Steamed catfish with chopped pepper

Ingredients: 1000g catfish, 100g steamed cabbage powder, 30ml Oil, 2 spoons of salt, 15ml cooking wine, 30ml vinegar, 20g minced ginger, appropriate amount of chicken essence, appropriate amount of pepper, 25g minced pepper sauce, 15ml water starch

Method: 1) Kill the catfish alive, remove the intestines and gills , divide into four sections, cut with a flower knife, wash and drain the water. 2) Place the processed catfish in a large basin, add salt, cooking wine, minced ginger, vinegar, chicken essence, and pepper, mix well, and marinate for 15-20 minutes. Spread white steamed cabbage powder on the plate, pat both sides of the marinated fish pieces with steamed cabbage powder 3) Place the flour-coated fish pieces in a steamer covered with tin foil, and place them in a steamer that has been filled with water and steamed 4 ) Cover the pot and steam over high heat for 20 minutes. 5) Mix 25 grams of chopped chili sauce, 15 grams of vinegar, 100 grams of water, and 30 grams of oil in the pot and bring to a boil. Then add water starch to thicken the soup until it becomes thick. Turn off the heat 6) Place a tray under the steamer, pour the chopped pepper sauce on the steamed fish, and finally sprinkle with chopped green onions. A complete list of home-cooked dishes

Steamed Chicken Legs

Ingredients : 7 chicken legs (less than 500g), 1 potato, 1 bag of rice noodle seasoning

Method: 1) Remove the chicken legs from the bones and cut them into small pieces, which will make it easier to taste. Put the chicken in a container and don't throw away the bones. 2) Pour the sauce packets and rice noodle packets from the bagged rice noodle seasoning into a container, add a little water and mix well. 3) Cut the potatoes while marinating the chicken. Don’t cut the slices too small, but make them thin. 4) Find a large plate. Spread the potato slices on the bottom of the plate, and put the marinated chicken legs on top. 5) Steam! 6) After steaming, take it out of the pot and sprinkle with chopped green onion!