The delicious dishes are steamed dishes from all over the world. We prepare materials, a chrysanthemum, wash it, pick it and dry it. After controlling the moisture content of chrysanthemum morifolium, add a spoonful of vegetable oil and mix well to form dry starch, and reach a dry state. Let's start steaming. Let's boil the water in the pot. After the water boils, put the chrysanthemums in the maze, cover them, and steam for 3 minutes on medium heat. Three minutes is not too long. In steamed vegetables, you can always see many delicious foods, different foods and different tastes, which makes people try different dishes and taste good.

It makes people like to eat more, but some friends don't know the taste of steamed carp, and they don't know its delicious taste and nutritional value until they eat it. It is recognized that steamed carp is a delicious dish and can often be seen in steamed restaurants. Pick celery leaves and dry them for later use. Put the celery leaves in the pot, add a proper amount of salad oil and grab them evenly to lock the water in the celery leaves. After 3 minutes, take out the chrysanthemum and gently pick it up with chopsticks. You can sprinkle a little salt during the picking process so as not to affect the taste.

Prepare ingredients, such as perch, soybean sauce, ginger, onion, salt, steamed fish and soy sauce, and evenly add about half a bowl of flour and celery leaves, so that celery leaves are evenly wrapped in flour. Spread the celery leaves wrapped in flour on the steamer, put them in the steamer, steam for 3 minutes on high fire and take them out. Pat and dry while it is hot. Don't let them stick together, dip them in. Viscerate the belly of perch, scrape off the scales, then wash with onion Jiang Shui and marinate for 10 minutes.

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