Steamed vegetables recipes recommended steamed sea bass, garlic steamed shrimp, glutinous rice chicken and so on.

1, steamed sea bass

Materials: 1 sea bass, ginger, green onion, salt, cooking wine, pepper, green and red pepper, vegetable oil and so on.

Practice: bass scaled, gutted, washed and spare. Marinate the sea bass with salt, cooking wine and pepper for 15 minutes. Put the sea bass into the steamer, sprinkle with ginger slices and scallions, and steam over high heat for about 10 minutes. Remove from the steamer, sprinkle with shredded green and red bell peppers, and pour hot oil over it.

2, garlic steamed shrimp

Materials prepared: 500 grams of prawns, garlic, salt, pepper, chicken broth moderate, soy sauce, cooking wine moderate, vegetable oil moderate and so on.

Practice: prawns shell, remove the intestinal mud, wash and spare. Add garlic, salt, pepper, chicken essence, soy sauce, cooking wine in a bowl and mix well to make garlic sauce. Place the prawns in a steamer, sprinkle with the garlic sauce and steam for 5 to 7 minutes. Remove after steaming and pour hot oil over them.

3, glutinous rice chicken

Materials to prepare: 250 grams of glutinous rice, 100 grams of chicken, mushrooms, bamboo shoots, salt, soy sauce, cooking wine, vegetable oil and so on.

Methods: Wash the glutinous rice, soak it for 2 hours, and drain it well. Wash chicken, cut into small pieces, marinate with salt, soy sauce, cooking wine for 15 minutes. Cut the mushrooms and bamboo shoots into small pieces and mix well with the glutinous rice and chicken.

Precautions for making steamed vegetables

1, choose fresh ingredients: Steamed vegetables require a high degree of freshness of the ingredients, because the steaming process will make the original flavor of the ingredients to be given full play. Therefore, the selection of fresh ingredients is the key to good steamed vegetables. For example, seafood, vegetables and other ingredients should be selected fresh and odorless, and meat should also be selected good quality.

2, steaming time should be appropriate: steaming time is very important for the taste of steamed vegetables and nutritional retention. If the steaming time is too long, the ingredients will become overcooked, poor taste; if the steaming time is too short, the ingredients may not be fully cooked, not conducive to digestion. Therefore, it is important to determine the steaming time according to the type and size of the ingredients to get it just right.

3, fire mastery to be good: steamed vegetables when the fire mastery is also very critical. Generally speaking, the steam should be used in the fire, so that the steam fully penetrated into the interior of the ingredients, and will not make the ingredients too cooked. At the same time, it is also necessary to adjust the fire according to the type and size of the ingredients, for example, large pieces of meat need to be steamed over high heat first, and then low-fire steaming, in order to ensure that the ingredients are cooked and maintain a good taste.