When the weather is cold, I love to eat hot steamed vegetables. My body feels warm after eating them. Steaming vegetables is a very healthy way of cooking. It requires less oil and less salt. It can retain the taste, shape and nutrition of the ingredients to the greatest extent, and it is also very effective.

It has more water and a softer texture, making it easier to digest and absorb. It is especially suitable for the elderly and children.

Today, the editor will share with you 3 ways to make steamed vegetables. Eating them regularly in winter can supplement various nutrients, and can also repel the cold and warm your stomach. It will keep you in good health throughout the winter. Follow me and take a look.

The first course: 1 box of shrimp, tofu, steamed egg and tofu, 1 egg, 80g of water, 9 shrimps, 1 chive, 1 tablespoon of steamed fish soy sauce, 1g of salt, 1 teaspoon of oil, cut the tofu into small pieces, and chop the green onion.

Crack the eggs into a bowl and rub the shrimps with a small spoonful of salt, then rinse immediately. After draining the water, add a little starch and mix evenly. Set aside the tofu cubes and place them evenly in a deep plate. Add a little salt to the eggs.

Add 80 grams of water and beat evenly, filter the egg liquid through a strainer, isolate excess air bubbles and pour the egg liquid onto the tofu.

Wrap in plastic wrap and steam over medium heat for 8-10 minutes. Remember not to use high heat. After the eggs are steamed, remove the plastic wrap, add the marinated shrimp, steam for another 2 minutes, then top with light soy sauce and sesame oil.

Sprinkle with chopped green onion and serve.

The second course: steamed chicken wings with light soy sauce, oyster sauce, 6 chicken wings, 2 slices of ginger, 1/2 tablespoon of sugar, a little salt, a little pepper, 1/2 tablespoon of starch, oil, some chicken with green onions

Wash well, put all the seasonings into a plastic bag, evenly distribute them and place them in the refrigerator overnight. Steam them in cold water for 25 minutes. The third step: 1 fish head with chopped peppers, an appropriate amount of chopped peppers, an appropriate amount of green onions, and ginger.

Appropriate amount, appropriate amount of garlic, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, 3 tablespoons of chili oil, appropriate amount of pepper oil.

Split the fish head from the head, wash it and place it on a plate. Chop the onion, ginger and garlic and set aside.

Heat oil in a pan, add chopped pepper and stir-fry, add chopped onion, ginger and garlic and stir-fry until fragrant.

Add sugar soy sauce and pepper to taste, and stir-fry all ingredients until fragrant.

Spread the fried ingredients on the fish head, wait until the water boils, and take it out of the pan after ten minutes.

Heat the pepper oil and chili oil, pour it on the fish head, and add the chopped green onion.

Nowadays, when thousands of recipes can be found on the Internet and in various food apps, I still buy recipe books one by one. In the final analysis, it is because I am lazy.

I have passed through a lot of recipes in the past two years, either borrowed or bought, but in the end not many of them stayed with me.

In addition to being really practical, every book left behind has its own irreplaceable features for me. I also did some screening and finally selected the following book "A Bite of Chinese Recipes Book with Illustrated Home Cooking", which I highly recommend.

for everyone.

This set of books is suitable for office workers and housewives to learn how to cook. Each dish is a delicacy handed down from ancient times, with a taste of home and nostalgia. It uses color pictures to explain the cultural and historical traces of food in detail, and it is also nanny-style.

The production steps are easy for novices to follow.

This book contains nearly 200 delicacies, each of which records in detail the principles of cooking, selection of ingredients, knife skills, and the personal experience of cooking the five flavors.

The secret of making home-cooked food from "edible" to "delicious" is hidden in this book.

This book also collects the details of cooking.

What is the "appropriate amount" of seasonings, how to "maintain" the pot, how to chop vegetables for a novice with poor knife skills, how high the heat should be for steaming vegetables, whether to use cold or hot water for blanching, how to soak dry food, etc.

, which all have detailed explanations combined with specific recipes.

Another advantage is that it can be completely flattened, which is very convenient when you are cooking while reading!

If you read and compare this recipe carefully, I believe you can also make delicious dishes, and the aftertaste of the food will be even more addictive.

In fact, not only in cooking, but also in work, life and even interpersonal relationships, the benefits of aftertaste are worthy of attention.

Don't be greedy to "just look at the present", but keep "getting better gradually" in your heart. I hope you can become a person who cherishes the aftertaste.