In order to meet the urgent needs of consumers, Hehele can serve food in at least 5 seconds through the automatic cooking equipment of the cooker, and the average food can be served in 1 minute, so customers don't have to wait. The acceleration of dining speed can ensure that the turnover rate can accept more customers at the same dining time, and Hehele steamed vegetables can create high-quality and efficient food.
Here are some simple ways to steam vegetables:
① Steamed eggs with minced meat
1, beat the eggs in a bowl, add a little soy sauce and salt, and stir well.
2. Add warm water twice as much as the egg liquid, stir well, filter out the floating instant noodles in the egg liquid, and finally cover it and put it into the steamer.
3. Put cold water on the pot, turn the water to medium heat and steam for about 10- 15 minutes.
4. Heat oil in a wok, add ginger slices and fry until fragrant, then remove the ginger, then add chopped green onion, stir-fry with meat foam, add a few drops of cooking wine, stir-fry with meat foam until the color turns pale, add a little soy sauce and soy sauce, stir-fry with water, sprinkle chopped green onion, add a little salt and sugar to taste and stir-fry out of the wok; Pour the fried meat foam on the steamed eggs.
② Steamed tofu with minced meat
1, wash the tofu and slice it, and put it on the whole plate.
2. Chop the meat into minced meat and marinate it with cooking wine and salt for about 10 minutes.
4. After the tofu is left for a while, a large amount of water may be produced and dumped.
5, put or minced meat on tofu, surface pepper or chopped pepper, and pour steamed fish and soy sauce.
6. Put the tofu in a boiling water steamer and steam it for 10 minutes.
7, another oil pan, add sesame oil, pepper and garlic to saute, then take out the pepper, pour the sesame oil on the tofu while it is hot, and sprinkle a layer of chopped green onion to eat ~
③ Steamed pork ribs with flour.
1, prepare raw materials.
2. Clean the ribs in the water.
3. Remove and drain water, and add white wine.
4. Sprinkle sliced onion and ginger for pickling 15 minutes.
5. Pick out the onion and ginger and add 2 spoonfuls of fermented milk.
6. Add soy sauce 1 tsp, oyster sauce 1 tsp and salt 1/2 tsp.
7. Add sugar 1 teaspoon.
8. Then stir well and marinate aside.
9. Put the pre-scoured and dried rice into an oil-free and water-free wok, and add star anise, pepper and small red pepper.
10, stir-fry the rice slowly on low heat until the rice turns slightly yellow.
1 1, put the rice together with star anise into a cooking machine and break it into granular rice pieces.
12, pour the broken rice into the ribs.
13, grab and mix evenly, so that the surface of each sparerib is evenly stained with rice crumbs.
14, put it in a plate and put it in a pressure cooker.
15, steam in a pressure cooker for 30 minutes, and then take it out.
④ Steamed cod with mushrooms
1, soaked mushrooms, washed and sliced; Slice shallots and shred ginger.
2. Put the onion and ginger on the steaming plate, and then put the washed cod pieces on the onion and ginger.
3. Put the mushrooms on the cod and add cooking wine and steamed fish and soy sauce.
4, gently shake the plate, so that the juice is evenly spread on the ingredients.
5. Boil hot water in a steamer, steam cod in water for 10 minute, and sprinkle chopped green onion.
⑤ Baby dish with minced garlic and vermicelli
1, drain the baby cabbage, cut the whole vegetable, put it on a plate and steam it for 6-8 minutes until cooked.
2. Cut the pepper into circles, mince the onion, mince the garlic and shred the ham.
3, the oil pan is warm, add the ham and fry 1 minute.
4. Take out the steamed baby dish, pour the dish juice into a small bowl for later use, and spread the shredded ham on the baby dish.
5, the oil pan is hot, stir-fry the pepper and garlic, add the steamed vegetable juice of the baby dish, add soy sauce, sugar and salt to taste, and thicken it with water starch.
6. thicken the flavored juice boiled in the pot, pour it on the doll dish, sprinkle with chopped green onion and eat it ~!
⑥ Steamed scallops with garlic vermicelli.
1, scallops are cleaned, and the vermicelli is soaked in warm water for 10 minutes in advance for later use; Ginger is finely cut, 1 cloves of garlic are cut into minced garlic, and onions are cut into chopped green onion; Heat a little oil in the pot, then turn to low heat and add 1/2 minced garlic to saute.
2. Add a little salt to the fragrant minced garlic and the other half raw minced garlic, and mix the chicken essence evenly for later use; Cut the washed scallops with a knife, cut the vermicelli into small pieces, then spread them in shells and sprinkle a little salt evenly.
3. Place the sliced scallop meat on vermicelli, evenly pour a little yellow wine into each vermicelli, and spread the adjusted garlic.
4. Put a few more shredded ginger, steam it in a boiling water pot for 5 minutes, take it out, pick out the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, take another pot of oil and burn it until it smokes, and then evenly pour it on the chopped green onion to stimulate the fragrance.