It's hot and humid in dog days. Steamed vegetables are especially suitable for this season. Steamed vegetables are simply steamed. Dishes with less oil and calories are easier to digest, and their nutritional value is not low. They are very suitable for old people and children.

As a person who cooks at home, I found that my family especially likes to eat six steamed vegetables at home recently. It tastes very delicious. Every time my family eats a drop, we can learn these six steamed dishes, and we can eat them in a variety of ways in a week. Nutrition can keep up, and it is not greasy.

First, steam Sophora japonica. Sophora japonica is a food scheduled to be listed in April. Every year when Sophora japonica is on the market, I will keep some in the refrigerator for freezing. I can eat them very fresh in summer, autumn and winter.

① Wash Flos Sophorae Immaturus first, then add a little flour and a little salt, stir well, and steam in a steamer.

② The steaming time should not be too long, and it can be cooked in 12 minutes.

③ Pour in soy sauce, balsamic vinegar, a little sugar and a little salt, add chicken essence, mix well and serve directly. This Sophora japonica is delicious.

Second, steamed beans. Beans can be seen everywhere this season. They are crisp and delicious, and they are best for steamed vegetables when they are tender.

① Wash the beans, then cut them into pieces of about two centimeters and put them in a pot.

(2) Add a spoonful of dry flour and stir it evenly, then stick a little flour on the surface of the beans, steam it in a pot for 15 minutes, and then take it out and put it in a pot.

(3) Peel garlic, put it in a garlic mortar and mash it into garlic paste, put it into beans, add balsamic vinegar, sesame paste and cooked white sesame seeds, and mix well to serve directly.

Third, steam eggplant. There are many fresh and tender eggplants in summer. Eggplants are usually braised in brown sauce, but they can be steamed in summer, which is delicious.

① Wash the eggplant, then cut it into thin slices, change the knife and cut it into strips, put the eggplant neatly into a plate, first add water to the pot, boil the water, and then steam the eggplant in a steamer for 12 minutes.

After the eggplant is steamed, it is tender and fragrant, and the water inside is steamed out. At this time, it is necessary to pour out the water inside and put it in the pot.

(3) Prepare a bowl, add soy sauce, balsamic vinegar, millet pepper, sesame oil and garlic paste, and pour them on the eggplant and mix well.

Fourth, steamed oysters. Every summer, oysters are also very fat, but the price is also the cheapest. In our local area, it is only five or six yuan a catty, which is still relatively affordable. Steamed oysters are delicious and delicious.

(1) Before cooking the oysters, put them into the basin, add water and scrub them constantly, because there are a lot of sediments on the surface, so they must be thoroughly cleaned, otherwise they will smell fishy.

(2) Add water to the pot first, then put the oysters into the steamer. After firing, boil the water first, then steam for ten minutes, and the oysters can be cooked.

③ Take out the oysters and eat them while they are hot. It can be eaten directly or seasoned with seafood soy sauce. The juice is full and the lips and teeth are fragrant.

Five, steamed flower armor. Flower armour should be the most affordable little seafood in summer. It has high nutritional value and simple method. It is a home-cooked dish suitable for all ages.

(1) Buy the flower shell, put it in clean water, add a handful of sea salt, and let it spit sand naturally for at least an hour, so that it won't smell like teeth.

(2) Add water to the pot, then put the flower nail into the pot and heat it in the water. After eight minutes, the flower nails will all open. As long as it's open, it means it's cooked. Take it out.

③ Add seafood soy sauce, balsamic vinegar and sesame oil to the bowl, and then add a little Jiang Mo. You can eat it with the sauce of the flower armor. It's delicious.

Steamed towel gourd. Luffa, also known as pumpkin, is on the market in summer. Luffa is nutritious, light and not greasy, and children love it.

① Wash the loofah before cooking, remove the flowers and skins of the loofah, then cut it into small pieces and put it neatly on the plate.

② Boil the water, then steam the loofah in the pot for five minutes. Don't steam the loofah for too long, it will be cooked soon. It is easy to collapse after steaming for a long time.

3 after taking out the loofah, pour in the ready-made garlic hot sauce or chopped pepper, and eat it when it is cold, which is simple and easy.