Hello everyone, I am Food Nutrition, I am very happy to answer your question, what is the best flour to use for steaming vegetables that don't fall apart? My answer is: steamed vegetables I usually will often come to do eat, such as steamed carrot silk, steamed shredded potatoes, steamed Chrysanthemum, steamed beans, steamed celery leaves, etc., when I first started to do, I will also appear to steam out of the dish does not spread, stick together, and later, after slowly groping, and found the problem.

Steamed vegetables do not spread, most of the flour is not the problem, but the operation of the small details of the reason, there are several reasons:

Vegetables pick clean, clean and drain the water, in the flour mix before, must not ignore a step, with the oil first to mix the vegetables uniformly, the grease is very good wrapped around the vegetables and the water isolation, which is also a big reason to steamed vegetables spread.

The choice of flour for steamed vegetables, in fact, there is no requirement so strict, in general, is to use wheat flour, corn flour, millet flour, etc., in order to lose weight, I have also used whole wheat flour.

Some friends do not know whether to boil water under the pot to steam or cool water under the pot to steam good, in fact, I suggest that cool water under the pot better, because boiling water under the pot, the lid of the pot on top of there will be some water vapor or water beads, will be dripping down to lead to steamed vegetables sticky, and cool water under the pot to shorten the time.

This is also an important factor in steaming vegetables out of a good, steaming vegetables time can not be too long, once I steamed carrots shredded 10 minutes, after coming out of the pimples, after several tests, the best time to control the time in 5 minutes or so can be, if it is the boiling water under the pot of steam, 3 minutes or so can be.

Steamed vegetables is the most nutritious dish, can be said to a large extent to maintain the original flavor. Steamed vegetables are very simple, the use of ingredients is even less, in addition to the main ingredients accident, side dishes almost no, auxiliary ingredients is the flour, steamed only after the seasoning mix to eat. Therefore, most of the choice of steamed vegetables to eat, is because it is healthy less fat, especially dieters are most suitable for eating steamed vegetables.

When it comes to steamed vegetables, most people think it is very simple, not just add some flour? Steam is to eat, in fact, steamed vegetables really do not say so simple. How much flour is related to the quality and taste of steamed vegetables, steamed vegetables time is also very critical, the following take a closer look at it.

Steamed vegetables add which kind of flour is good?

Flour, fine cornstarch two kinds. We generally steamed vegetables are steamed vegetables more to eat, especially steamed leafy class, the metaphor of Chrysanthemum, lettuce leaves, capers, elm money, sweet potato leaves and other wild vegetables are more fresh and tasty, these dishes are leafy, generally add some flour mix can be, if you are a kitchen novice, the amount of flour to steam vegetables is not a good grasp of the amount of flour for fear of steaming stained together, you can use half of the flour and half of the cornstarch, so that steaming vegetables is not easy to stain The first thing you need to do is to get a good deal on the food you want to eat.

How much flour is good for steaming vegetables?

The amount of the main ingredients of the general steamed vegetables is the amount of flour: 5:1 or 5:0.5 grams, that is, we often say 500 grams of vegetables to use 50 grams or 100 grams of flour is good, so the ratio is generally more accurate, so that the amount of the kind of raw materials can be wrapped up evenly can also make it easy to spread out. If you use flour and cornstarch at the same time, you can mix half and half.

Do you add salt to steamed vegetables?

Remember to do steamed vegetables, do not add salt, how to add salt, leafy vegetables are easy to water, the flour stained, sticky, especially stained together, steamed out of the vegetables are not open.

Do you need to add oil before making steamed vegetables?

General to do steamed vegetables, wash and drain the water in advance, do not vegetables too much water, water tread, then add too much flour, too thick, but also easy to stain together, to a little vegetable oil to mix the vegetables evenly, so as to prevent sticking, flour fully stirred after the vegetable mixing looked suitable after the fluffy dry, in order to steam out of the delicious.

Steaming vegetables is about a few minutes?

We do steam vegetables, do not steam for a long time, after the fire boil water, the amount of general steamed vegetables is not too much, do not add the steamer too full, normal vegetables and steamer flush on the good, vegetables steamed 5 minutes can be out of the pot. This keeps the vegetables will not become cooked rotten, not too raw. If the steam is too long, the vegetables will be soft and down on the ground, not good, not good.

I love steamed vegetables, but every time I steam them out, they don't fall apart, so what's the best flour to use?

Generally use flour or cornstarch is better.

The problem has a few reasons

1, too much water, vegetables, did not drain the water, so that the flour is quickly absorbed, become soft pedal stained together

2, flour is too little, or mixing before the mixing did not add vegetable oil mixing evenly

3, or the flour is added to the less, did not wrap the vegetables evenly

4, Or steamed too long, also not easy to spread.

Coco's tips

1, steamed vegetables, vegetables, can not be too old, to be fresh, washed and water must be drained after adding a little vegetable oil mixing, in order to add the flour mixing uniformly, look fluffy to be qualified.

2, steamed vegetables before, the best good salt, so you can be more refreshing and delicious

3, steaming time can not be too long, otherwise the taste is not good

4, must be boiled under the pot of steam, the whole process must be steamed over high heat

Steaming powder is the raw material is flavored, shoot the powder, and then with a strong fire, gas heating, so that the raw material is soft and rotting of a method of steaming. In our side of Tai'an steamed vegetables, called steamed vegetables, usually choose spinach, shredded potatoes, carrots, fungus and other production. The vegetables will be shot after the steam, the texture is relatively soft, eat up slippery, very strong. Every spring will also steam some seasonal wild vegetables such as noodles, Chrysanthemum or Artemisia. This way of eating to maximize the raw materials to maintain the nutrients are not lost, and less oil and salt, is a scientific and reasonable way to eat, and is a lazy person to make the benefits.

The subject of the steamed vegetables can not be scattered, in fact, not only is the problem of flour, but also involves the production process, the following in my experience in detail to do a good job on the powder steamed vegetables tips.

1. Seasoning to oil: clean the vegetables, drain the water (do not need too dry, but not too much, wash a little bit of a control can be), add salt to taste, and then drizzle a little green onion oil, add oil to the finished product after steaming taste tender and effective in preventing sticking.

2. the choice of flour: we generally use the ordinary gluten flour in the production of vegetarian dishes with leaves, only this one is enough. If like steamed shredded potatoes or carrots will be used to clarify the noodles, that is, wheat starch, so that the finished product steamed crystal clear.

3. The proportion of powder should be appropriate: we generally use powder accounted for 10-20% of the raw material, that is, 500 grams of raw materials, will use about 50-100 grams of powder, such an amount can be wrapped in the raw material can also make it easy to spread.

4. Mix the powder to be uniform: this should be very good to understand, to make each and every raw material should be evenly coated with powder, if the amount of water is not enough, you can also use your hands to sprinkle a little water and then wrapped.

5. put on the steam drawer to spread evenly, remember not too thick: try to spread a little loose, thin, so that it is evenly heated to avoid sticking.

6. To steam with a strong fire: This is not difficult to understand, mix the raw materials of the powder to wait for the steamer to open the pot and then put it in, and continue to steam with a strong fire, if you do not open the pot or steam with a small fire, the process of steaming there will be a lot of water vapor, landing in the mixing of the powder to look good on the raw materials, the dish is sticky, resulting in the scattering of not.

7. Steaming time should be appropriate: generally with the leaves on the high fire for five minutes, steaming too much is not easy to spread.

8. Steamed immediately after the shake: this shake is conducive to the rapid evaporation of moisture to prevent sticking. This operation is completed, you can immediately plate while hot to eat, you can also do cold dishes, with a dish of red oil garlic sauce for dipping.

The following I take "steamed noodles dishes" as an example of the specific operation of the steamed vegetables, I hope the subject reference.

Raw materials and seasonings:

Noodle dishes, medium flour, salt, onion oil, red oil and garlic sauce.

Start cooking:

Step 1: Prepare the noodle dish. Buy noodle dishes, remove the old leaves and roots, but keep the roots connected, wash with water and drain.

Step 2: Seasoning. Take three hundred grams of noodle dishes into the pot, add five grams of salt into the bottom flavor, drizzle thirty grams of green onion oil and mix well, and then add forty grams of flour, shake loose.

Step 3: Formal production. Steamer into the water boiling, this time the noodles dishes flat on the steam grate, into the pot cover the lid, high heat steaming for five minutes, out of the pot shaking loose loading plate, with a bowl of red oil and garlic sauce can go away dishes.

1. Cleaning noodle dishes can not be too hard, a little bubble shake loose, clean the root can be.

2. If you add the flour, the noodle dish is not much (a lot of flour remaining in the bottom of the basin), you can again sprinkle a little water and then mix. Remember to use your fingers to sprinkle, so more uniform some, not a brain with a spoon to pour water into.

3. Onion oil practice: use peanut oil and salad oil 1:1 ratio of three pounds, add half a kilogram of sliced scallions and star anise, pepper, each twenty grams (in advance, soak in water), small fire? Until the fragrance can be.

4. The production of red oil garlic sauce: thirty grams of mashed garlic add thirty grams of old vinegar, twenty grams of fresh flavor, ten grams of red oil chili oil, mix well.

5. It is not recommended to use the cage cloth on the steaming grate, the heat conduction of the cage cloth is too slow, easy to make the finished product sticky.

6. Link to the skills of steamed potato silk: like spinach, noodles vegetables such as raw materials with more moisture we generally steam once, too many times easy to soften. Like shredded potatoes, shredded carrots this texture is slightly hard, less moisture raw materials we steamed two to three times (remember to use the clarified surface).

① shredded potatoes can not be cut too fine, not like fried shredded potatoes, to cut into slightly thicker than a matchstick.

② shredded potatoes cut to soak until firm before making.

③ First mixing powder not too much, uniform can be.

④ After the first steamed, while hot and then mixed into the clarified noodles, to ensure that the powder and raw materials are more likely to fit, so that the steamed potato silk more shiny. Remember that before mixing the powder, you must once again shake the shredded potatoes, because after the first steaming, the shredded potatoes will stick together, shake and then shoot the powder to ensure that the shredded potatoes are evenly coated with powder.

In fact, the steamed dishes production is very simple, as long as you grasp the raw materials and a few characteristics of the steamed powder, and master my summary of the tips, I think you also steamed the same delicious and easy to spread the steamed dishes.

The above is my summary of the experience of the steamed vegetables scattered, I hope to give you a reference role. I don't know if you have gained anything after reading this article. If you have other suggestions, welcome to leave a message in the comment section to exchange.

You have been mistaken, flour dipped in water steamed anything is sticky because it is too fine to be called powder. Teach you a trick, the rice fried yellow slightly charred, with a cooking machine into a slightly coarse rice flour, steamed steamed meat, cooked meat slices with rice flour mixing bowl and then poured with a thick broth, and then into the steamer steamer for two a few hours. You can also like the method of steaming meat, hold the boiled lotus root slices plus into the meat slices mixed well and then steamed.

Steamed vegetables steamed out not enough loose, there are probably the following two reasons: one is the dish washed after the water is not dry, and the second is the mixing time to put too much flour. Steamed vegetables with flour generally have white flour, white flour and cornmeal mixed, pure cornmeal, do not like to eat cornmeal with white flour, pure cornmeal to eat the texture of the more coarse, so the general use of white flour and cornmeal mixed powder more.

Steamed vegetables specific method:

1, dish washed and dry water, must be dry water, otherwise put what noodles will stick together. Add a small amount of cooking oil and salt (if the dipping material to eat, you can not put salt), mix well, add cooking oil on the one hand to keep the vegetables green, on the other hand, add oil after the vegetables are not easy to stick together, mixing the noodles is easy to uniformly stick to the flour, steaming out of the more loose.

2, find an empty plate, laid on greaseproof paper or steam cloth, dry flour sprinkled on the vegetables, generally sprinkled with a general hand mixing, so that each piece of vegetables are stained with dry powder, it is recommended not to stir to the bottom of the dish, layer by layer, the top layer of mixing evenly grabbed out to the steaming plate, and then continue to mix the following dishes, so that mixing out of the vegetables sticky powder is also very uniform, until the vegetables are stained with dry powder, boiling water on the pot to start! Steam, steam process can open the lid of the pot with chopsticks to stir, so that the steamed vegetables are heated evenly, cooked quickly and evenly cooked, but also let the dish more scattered.

This is a delicious steamed vegetables are ready, steamed vegetables can be eaten directly, you can also pour small ingredients to eat, you try it.

Steamed vegetables are a very old way of eating, and sort of a meal-in-one option, at least that's what I occasionally eat when I'm on a diet. And steamed vegetables are more famous in Hubei Shinyang (now Xiantao City), Hunan Liuyang, Jiangsu Changshu and so on. Homemade steamed vegetables are about soft, juicy and original flavor, and this time we'll answer this series of questions about steamed vegetables.

The form of steamed vegetables is actually very simple, it is the corns, sweet potato leaves, noodles or shredded potatoes, carrots and so on, mixed with flour on the pot after steaming, steamed after dipping or mixed with garlic and sesame oil and other sauces is very delicious. But this simple home cooking is also some tips, otherwise it is really easy to lead to the steam out of the sticky or into a ball after the situation can not be dispersed, the main factors and solutions we say below.

1, each time the amount of steamed vegetables is not too large

The total amount of steamed vegetables need to refer to the steamer used, basically to be able to evenly spread all over the steam drawer 3 cm in thickness is about the same, too little steam is easy to overly soft and rotten, loss of taste, and it is not worth it to toss a time, and too much is not good to steam through the bottom is easy to steam over the fire, into a lump.

2, the amount of flour to the amount of vegetables as a reference

The amount of flour is about 15% of the amount of vegetables, you can according to their taste needs up and down about 5%. If there is too much flour, then it will not be easy to steam out and spread out, because the excess flour will absorb a lot of moisture, and the final product will tend to be sticky.

3, with what flour to steam?

Generally speaking, with ordinary flour can be, some places also like to mix a little cornmeal and so on is also good, if you are afraid of steaming out of the vegetables sticky, then you can add some clarified powder or other starch into the starch, these starches in the gluten in the lower, steaming out of it will not be so easy to stick together.

4, vegetables picking and washing is completed to fully drain

This is a complementary condition for the amount of flour, because if there is too much water on the vegetables, then it will be additional adsorption of flour, or lead to uneven shooting powder, which may make the final steamed vegetables scattered, sticky into a pile. However, the water does not have to be completely drained, as long as the dish in the pot with a hand gently pressed, the pot upside down can not see can become a streamer or water droplets a large number of fast dripping degree is almost the same.

5, vegetables mixed with flour before adding 1 tbsp of oil as appropriate

The addition of this grease has several main roles, first of all, you can better ensure that the color of the vegetables after steaming, and then a little bit of grease added to eat more fragrant and moist, and finally the grease can be avoided to a certain extent to avoid steaming the vegetables sticking, a very clever thing. The first step is to make sure that the vegetables are not too sticky, so it's a good idea.

Preparation materials: Chrysanthemum coronarium, flour, vegetable oil, garlic, sesame oil, green onion, salt, soy sauce, vinegar and so on.

Production steps:

The main thing that leads to steamed vegetables sticking and scattered is: ① too much flour, ② too much water, ③ steaming too long and so on, to solve the problem is not difficult, the main way to summarize the following points:

Our family opened a snack bar, there are many kinds of steamed vegetables. Steamed vegetables with ordinary flour can be, mainly to control the time.

For steamed vegetables is not strange, called different places, our local called steamed bitter tired pronunciation (ku: three sound, lei: light sound). Steamed bitter tired can use a variety of seasonal vegetables, whether it is wild vegetables, leafy vegetables, root vegetables can be. In old China, when poor families could not afford to buy vegetables, and the staple food was not enough to eat, it was common to use acacia flowers, elm money, leafy vegetables, sweet potato leaves, and stick flour mixed together and steamed, and then mixed with seasoning while it was still hot, so that it could be used as a vegetable as well as a staple food. The name Bitter Tiredness is to indicate that this is a meal of remembrance. "

Main Ingredients