Method:
1. Wash celery leaves, pat them with flour, steam them in a cage, take them out, put them in a vessel and air them for a while.
2. Clean the pan, heat it with refined oil, then add shredded onion, shredded ginger and dried Chili, stir-fry until fragrant, pour it on the steamed celery leaves, add refined salt, chicken powder and balsamic vinegar, and sprinkle with chopped peanuts when serving.
Three fresh Chinese cabbages
Ingredients: clean cabbage leaves 400g, dried seaweed150g, fresh shellfish 30g, mullet roe 30g, fish sauce 50g, oyster sauce 30g, shredded ginger 50g, refined salt10g, chicken powder10g and refined oil/kloc-0.
Method:
1. Wash the leaves of Chinese cabbage, pat them on the surface, take them out after steaming in a cage, and put them in a container to dry for a while; Wash dried shrimps, fresh shellfish and cuttlefish larvae, put them in a bowl, add broth and steam them in a cage.
2. Wash the pan, heat it with refined oil, stir-fry shredded ginger to make it fragrant, then add oyster sauce and fish sauce to cook it slightly, then pour it on steamed cabbage leaves, add steamed dried laver, fresh shellfish and cuttlefish larvae, add refined salt and chicken powder, and mix well to serve.
Douchi shepherd's purse
Ingredients: shepherd's purse 400g sorghum flour 150g bottled babao douchi 60g thick shredded ginger 40g dried Chili sauce 40g abalone juice 30g refined salt 10g refined oil 100g.
Method:
1. Wash shepherd's purse, pat it on sorghum flour, steam it in a cage, take it out, and put it in a container to dry for a while.
2. Clean the pan, add refined oil and heat it. First add shredded ginger and dried chili to stir-fry, then cook abalone juice, add sweet sauce and stir-fry a little, then pour it on the steamed shepherd's purse, add refined salt and mix well.
Steamed pork with garlic
Ingredients: lean meat 400g glutinous rice flour 150g garlic 50g fresh green pepper 100g refined salt 10g cooking wine 10g tender meat powder 1g balsamic vinegar 40g sesame oil 30g Chili oil 80g.
Method:
1. Peel garlic, wash green pepper and mash it with a mortar; Clean the lean meat, cut it into pieces with a length of 6 cm, a width of 3 cm and a thickness of 0.4 cm, then mix it with cooking wine, tender meat powder and a proper amount of refined salt, and marinate for about 10 minute.
2. Pat the meat slices with glutinous rice flour evenly, steam them in a cage, take them out and put them in a container to dry for a while, then add garlic paste and green pepper, add Chili oil, sesame oil, balsamic vinegar and refined salt, and mix well.
Spicy potato leaves
Ingredients: 400g of fresh sweet potato leaves, 50g of buckwheat noodles150g, 80g of cooked chicken breast, 20g of shredded ginger, 20g of shredded onion, 20g of dried pepper, 20g of pepper noodles, 8g of refined salt, 0g of chicken powder10g of refined oil10g.
Method:
1. Wash fresh sweet potato leaves, pat buckwheat noodles, take them out after steaming in a cage, and put them in a container to dry for a while.
2. Wash the pan, heat it with refined oil, add shredded ginger, shredded onion and shredded dried Chili, stir-fry it, pour it on steamed sweet potato leaves, add shredded cooked chicken breast, add salt, chicken powder and pepper noodles, and mix well to serve.
Steamed green beans with flour
Materials:
A, 250g of mung bean, 25g of whole wheat flour/kloc-0, 25g of starch,
B, 3 grams of rose perfume, a little salt, 20 grams of cashews, 20 grams of almonds, and 0/00 grams of water/kloc.
Exercise:
1. Wash green beans and cut into sections.
2. Add water to cashew nuts and almonds in a blender and beat them into cashew milk. Add salt and spices and stir them evenly. Then put whole wheat flour and starch into a basin, add cashew milk and stir them into paste.
3. Put mung beans into cashew paste and mix well, then steam them in a cage.
Summer food-steamed vegetables with lotus leaf powder
In summer, lotus leaves smell delicious. It is a rare delicacy to wrap food and make all kinds of dishes with crisp meat and rich aroma. This paper introduces three kinds of steamed vegetables with lotus leaf powder for readers.
Steamed pork with lotus leaf powder:
Raw materials: pork belly 600g, fresh lotus leaves 3 slices, sesame oil 15g, cooking wine 20g, soft sugar 35g, long-grained rice 100g, onion 5g, ginger slices 15g, fermented bean curd 1, cinnamon 2g and star anise 2g.
Cooking method: ① Wash the indica rice. (2) Pork is cut into 10 cubes with a length of 6.5 cm, put in a bowl, add soy sauce, cooking wine, sugar, onion, ginger and fermented bean curd (mashed), mix well, soak for 30 minutes, then pick out onion and ginger, mix them with fried rice noodles, put them in a bowl with their skins down, cover them with onion and ginger, and steam them in a cage with high fire until the meat is crispy and rotten. (3) Wash the lotus leaves, remove the tendons from the back, and blanch them in a boiling water pot for a while. Dry the water with a cleaning cloth and cut it into 10 pieces. Put the meat that just came out of the cage on the lotus leaf piece by piece, sprinkle with sesame oil, wrap it piece by piece, put it in a lunch box, steam it in the cage for about 5 minutes, and take it out.
Features: Lotus leaf is green, fragrant, fleshy, fat but not greasy.
Steamed large rows with lotus leaf powder:
Ingredients: 750g pork chop, 3 fresh lotus leaves, 5g sesame oil 1 0g, 5g sweet noodle sauce, 20g soy sauce, 0g sugar 1 5g cooking wine10g pepper1g monosodium glutamate1g onion.
Cooking method: ① Wash indica rice, dry it, add cinnamon, stir-fry until light yellow, cool slightly, pick out spices and crush it into coarse powder. (2) Wash the pork chops, control the moisture, chop the pork chops into 10 pieces (each piece weighs 75g) with a knife, pat the pork chops loose on both sides, put them into a soup basin, add sweet noodle sauce, soy sauce, cooking wine, sugar, onion, ginger slices, pepper and monosodium glutamate, mix well and marinate for 20 minutes. Then, add minced onion and ginger, and steam over high fire for 1 hour until the ribs are tender. ③ Wash lotus leaves, remove back tendons, blanch in boiling water, dry in the air, and divide into 10 pieces. Put the ribs out of the cage on the lotus leaf one by one, wrap them separately, and steam them in the cage for 5 minutes.
Features: Lotus leaf is green, fragrant, ribs are tasty, tender but not greasy.
Steamed fish with powder;
Ingredients: 500g of fresh herring belly, 75g of cooking wine, 80g of soy sauce, 20g of soybean, 50g of sugar, 2g of ginger juice, 75g of cooked lard, 50g of sesame oil, 3g of fresh lotus leaves, 0g of indica rice100g, 2g of cinnamon and 2g of Yunnan incense.
Cooking method: ① Wash the indica rice, air dry, add cinnamon and star anise, stir-fry until light yellow, cool slightly, pick out the spices, and crush them into coarse powder. (2) Scrape off the black film on the belly of herring, clean it with a cloth, cut it into 12 pieces, marinate it with soy sauce, sugar, soy sauce, cooking wine, ginger juice and lard for 1 hour, then add coarse powder, mix well, put it on a plate, steam it for 30 minutes, and take it out for later use. ③ Wash the lotus leaves, remove the tendons from the back, blanch them in a boiling water pot, drain the water and divide them into 12 pieces. While it is hot, put the fish pieces out of the cage on the lotus leaf, pour sesame oil on them, wrap them one by one, put them in a cage and steam them for 5 minutes with high fire, then serve.
Note: it must be steamed and eaten now, not suitable for re-steaming.
Features: Lotus leaf Qing Xiang, the fish is tender but not greasy.