When the weather gets cold, children eat eight more delicacies: steamed eggs with minced potatoes, steamed pork belly, steamed sausage with Chinese cabbage, steamed ribs with black bean sauce, lotus root balls, steamed radish slices, steamed potatoes with chicken and Pleurotus eryngii with garlic flavor.

1. Steamed eggs with minced meat

Prepare ingredients: minced meat, 2 shallots, 3 eggs, 1 piece of ginger, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, half a spoonful of pepper, and a little steamed fish drum oil.

Practice: 1. Put the minced meat into a bowl, wash the shallots, cut the scallions into pieces, cut the ginger into pieces, add them to the minced meat, add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce and half a spoonful of pepper, stir well and marinate for 5 minutes.

2. Beat 3 eggs into the nest.

3. Put it in a steamer. After the water in the steamer boils, the fire lasts for about 2 minutes. Turn off the fire and take it out. Sprinkle chopped green onion, pour a little steamed fish drum oil on it, scoop a spoonful with a spoon and eat it. It is delicious and delicious.

2. Steamed pork belly

Prepare ingredients: one piece of pork belly, several pieces of Chinese cabbage, one chive, several pieces of ginger, 1 spoon of cooking wine, a few drops of soy sauce, salt, soy sauce, water starch and oyster sauce.

Practice: 1. Put a square piece of pork belly with skin into a boiling pot, tie the onion, ginger slices, take a few drops of soy sauce, 1 spoon of cooking wine, boil it with strong fire, and then take it out with chopsticks after half a hour. Let the cooked meat cool and slice it.

2. Wash the cabbage, tear it into small pieces, put the sliced pork belly on the cabbage and steam it in a steamer for 2 minutes.

3. Prepare a little Jiang Mo, minced garlic and chopped red and green peppers, pour oil into a wok and stir-fry minced ginger and garlic and chopped red and green peppers, add a little water to boil, add salt, light soy sauce, water starch and oyster sauce, boil, and pour the juice on the steamed pork belly.

Third, steamed sausage with Chinese cabbage vermicelli

Prepare ingredients: 1 Chinese cabbage, half sausage, 1 vermicelli, 1 shallot and a little salt.

Practice: 1. One Chinese cabbage or one baby dish tastes better, with half sausage and one chive ready.

2. Cut the cabbage in half, then cut it into slender strips with a knife, soak and clean it, drain the water, then soak the vermicelli, put the cut cabbage in a deeper plate, sprinkle with a little salt, and steam it out to make it more delicious.

3. Cut the sausage into small pieces, boil the water in the steamer in advance, put the sliced sausage on the cabbage, put it in the steamer and cover the pot.

4. Steam on low heat for 2 minutes. The gravy in the sausage permeates into the cabbage, and no other seasonings are needed. The sweetness of the cabbage is mixed with the meat flavor of the sausage, which is delicious.

4. Steamed ribs with black bean sauce

Prepare ingredients: 1 catty of ribs, appropriate amount of black bean sauce, 3 garlic grains, 1 spoon of cooking wine, half a spoon of soy sauce, 1 spoon of soy sauce, a little salt and 1 spoon of oyster sauce.

Practice: 1. Chop the ribs into small pieces, soak them in cold water for half an hour after cleaning, soak the blood out, rinse and remove to control the moisture, add 1 spoon of cooking wine, half a spoon of soy sauce, 1 spoon of soy sauce, a little salt and 1 spoon of oyster sauce to the ribs and marinate them for 2 minutes.

2. Chop the prepared lobster sauce with a knife, cut the garlic into powder, put a little oil in the pot, stir-fry the lobster sauce with minced garlic, pour the fried lobster sauce into the marinated ribs, and stir well.

3. Add a proper amount of starch, grab it evenly by hand, put it into a deep plate, add enough water to the steamer to boil the water, and put the plate into the steamer for 4 minutes.

five, lotus root balls

prepare ingredients: lotus root, mushrooms, carrots, sausages, onions, ginger, soy sauce, salt, oyster sauce and pepper.

Practice: 1. Prepare a section of fresh lotus root, peel off the skin, clean it, cut it into thin slices, and then cut it into filaments as thin as possible, so that the taste of the pills will be good. Put the cut lotus root filaments into a plate, add a spoonful of salt, mix them evenly, and set aside for about half an hour, then some water will be killed and squeezed dry by hand for later use.

2. Prepare a sausage and cut it into cubes. If there is no sausage, you can use minced meat instead. Wash three mushrooms and half a carrot and cut them into small particles. Then cut some chopped green onion and Jiang Mo.

3. Do not add oil to the wok. Pour in sausage granules and stir-fry to get oil, and the sausage will become transparent. Then add minced onion and ginger, stir-fry for a while, stir-fry until fragrant. Add diced mushrooms into the sausage and stir-fry until soft. Then add diced carrots, stir well, and start seasoning. Add a proper amount of soy sauce, oyster sauce and a little pepper, and stir-fry diced carrots until they are raw.

4. Stir-fry the stuffing into the shredded lotus root, then add the appropriate amount of potato starch, stir for a while, and mix well. Don't put too much starch, which will affect the crisp taste of diced lotus root. Take the appropriate amount of stuffing, make it into balls of appropriate size, put them on the plate in turn, and prepare to steam on the pot.

5. Add a proper amount of water to the pot and bring it to a boil. Put the plate in the fire and steam it for 12-15 minutes. The steaming time depends on the size and quantity of lotus root balls. Take out the steamed balls and sprinkle with a little chopped green onion, which is healthier than frying and especially delicious.

6. Steamed radish slices

Prepare ingredients: 1 radish, 2 garlic grains, 1 small piece of ginger, 2 green and red peppers, 2 shallots, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, half a spoonful of salt, a little sugar and 1 tablespoon of homemade Chili oil.

Practice: 1. Peel a white radish, cut it into thin slices, put the sliced white radish on a plate, and steam it in an open steamer for 15 minutes until it can be easily inserted with chopsticks.

2. Mash garlic and ginger into a bowl, burn some oil with a frying spoon, pour it on garlic and ginger while it is hot, and add chopped green and red pepper.

3. Add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, half a spoonful of salt, a little sugar and 1 tablespoon of homemade Chili oil to the bowl to make a sauce, pour it into the steamed radish and sprinkle with a little chives.

VII. Steamed potatoes with chicken

Prepare ingredients: 1 chicken leg, 1 potato, 1 ginger, a few shallots, cooking wine, salt, soy sauce, pepper, water starch, oyster sauce and soy sauce.

Practice: 1. Prepare the required ingredients, wash the chicken legs and chop them into small pieces, soak them in clear water to remove blood, control the moisture, use a little cooking wine, a little salt, shredded ginger, soy sauce, add some pepper, mix well and marinate for about half an hour to make the chicken fully tasty.

2, a potato, peeled and cut into thick slices, cut, put into the bottom of the plate, and put the pickled chicken pieces on the potato slices.

3. Add a proper amount of water to the pot and put it on the steaming rack. Put the plate on it, cover the lid, boil it in water for 15 minutes, then simmer for 2 minutes and take it out.

4. Pour the water from the plate into the pot, add appropriate amount of water starch, add oyster sauce and soy sauce and mix well until the soup thickens. Pour it on the chicken and sprinkle with chopped green onion. The soup bibimbap tastes great.

VIII. Pleurotus eryngii with garlic flavor

Prepare ingredients: Pleurotus eryngii, shallots, garlic cloves, millet pepper, salt, soy sauce, oyster sauce, sugar and sesame oil.

Practice: 1. Remove the old roots of Pleurotus eryngii, wash it, and cut it into thick slices. It is best to cut one side with a knife, and don't cut it off. It is easier to taste when steamed.

2. Boil the water in the pot, blanch the Pleurotus eryngii slices for 3 minutes and take them out. Wash the millet and chives and cut them into small pieces. Peel the garlic cloves and chop them into minced garlic.

3. Put the millet pepper, minced garlic and chopped green onion into a bowl, add a little salt, soy sauce, oyster sauce, sugar and sesame oil and mix well.

4. find a deep plate, put Pleurotus eryngii in the plate, pour the adjusted juice, and steam for about 1 minutes.

5. Sprinkle onion leaves on it, which is salty and delicious, with little oil and salt, rich in nutrition and light.