Main ingredients: eggplant, garlic, olive oil, dried chili (if you do not eat spicy can not put).

Choose two or three young eggplants and wash them. Personally, I prefer the long, purple-skinned eggplants (you can choose the autumn eggplant), because that's what I used to eat when I was a kid. Along the axis of the direction of the horizontal and vertical cut into several pieces, in order to beautifully suggest that the root in the Tibi to close the knife does not cut off, arranged in a large bowl. Today there is no way, this bowl is too small to fit, so I had to cut off the waist again.

Add a few olive oil, if you can eat spicy, add a little dry chili, placed in the pressure cooker in the high-fire steam for ten minutes.

Out of the pot, look, the color completely changed, remember to steam through.

Garlic seeds are crushed and peeled, rinsed, crushed into a garlic paste, and squeezed onto the eggplant. Remember to wait until the pot is ready to cook before adding the minced garlic, this dish itself has little flavor, the flavor depends mainly on the minced garlic, the minced garlic will not have much flavor when it is steamed.

Add salt to taste, stir the eggplant with chopsticks, and sprinkle with sautéed white sesame seeds.

Warm tips

1, steamed eggplant mainly rely on the garlic paste to enhance the flavor, so the garlic paste must wait until after the pot, remember not to put too much, it is recommended to use a single clove of garlic, one is enough, the finer the garlic paste research the better;

2, the eggplant must be as tender as possible;

3, the soy sauce must also wait for eggplant after the steam and then add, or else easily destroyed! the flavor.

Steamed loofah with garlic:

Materials for cooking (4 persons): loofah (2), red pepper (1), garlic (2)

Seasoning: oil (2 tablespoons), salt (1/5 tablespoon), sugar (1/3 tablespoon), chicken powder (1/3 tablespoon), sesame oil (2 tablespoons)

Procedure:

1. Scrape off the outer skin and wash, cut into 3-cm thick pieces, and use a small knife to make a shallow pit in the loofah pieces.

2. Garlic patted flat to remove the clothes, chopped into garlic paste. Wash the red pepper, remove the tips and seeds, and mince.

3. Heat 2 tablespoons of oil in a frying pan, add the garlic and stir-fry for a few minutes, add 1/5 tablespoon of salt, 1/3 tablespoon of sugar, and 1/3 tablespoon of chicken powder, then remove from the heat, and then stuff the garlic into the squash cubes.

4. Boil half a pot of water, put in the serving dish of loofah and steam over high heat for 5 minutes under water, then take out.

5. Add 2 tablespoons of sesame oil to the hot pan, sauté the chopped red pepper and remove from the heat, then drizzle the chopped red pepper and sesame oil over the loofah.

Warm Tips:

1. Don't shave all the skin off the loofah, but leave a bit of the skin on to enhance the crunchy texture. Dig shallow pits in the loofah block, you can hold more garlic, so that the loofah flavor delicious, but do not dig through the bottom Oh!

2. Stuffed into the loofah garlic should be under the pot to pocket a little, otherwise stuffed into the raw garlic steamed, garlic flavor will be very heavy and choking, the general public is more difficult to accept.

Three. Steamed Vegetable Roll

Main Ingredients: tofu 150 grams leek 100 grams of eggs 130 grams

Accessories: spores kale 50 grams of cucumber 10 grams

Seasonings: egg white 30 grams of wheat flour 50 grams of starch (peas) 8 grams of soybean oil 50 grams of salt 3 grams of MSG 2 grams of sesame oil 5 grams of ginger 5 grams of each moderately

Practice:

1. Collard greens outside the four large leaf leaves with boiling water blanch, fish out cast cool, with a knife trimmed into the size of the same four rectangular slices; leeks cut into the end; cucumber cut rhombus-shaped slices; ginger washed and cut ginger minced; starch with water moderate mixing wet starch longitudinally 15 grams.

2. frying spoon on the fire, pour soybean oil, oil temperature seventy percent hot, put the egg mixture scrambled, into the tofu, chopped with a hand spoon, add refined salt, chives, monosodium glutamate, ginger, sesame oil stir fry evenly into the filling, out of the spoon into the dish.

3. With egg white, flour, moderate water into a paste.

4. Take a piece of kale leaves spread on the board, put 1/4 of the filling on the end of the kale leaves, placed in a flat plate, the remaining three pieces of kale leaves according to this method to make a vegetarian rolls placed in the plate, steamed in a cage and take out the steamer, the steamer plate soup decanting into the soup ladle.

5. Move the soup ladle to a small fire, pour 100 ml of broth, into the cucumber slices, seasoning salt, monosodium glutamate, heating and burning until the soup boils, thickening with diluted wet starch, to the foam, sesame oil poured on the veggie rolls that is completed.

Four, baby vegetables steamed fans

Materials: baby vegetables, fans, chicken broth, garlic, salt, sesame oil

Practice:

1, baby vegetables washed and drained, cut off the root. Soak the vermicelli in water for 30 minutes, then cut into two pieces.

2, lay the vermicelli into the bottom of the bowl, then yard the baby vegetables on top of the vermicelli.

3. Heat a little oil in a wok, sauté the garlic on low heat, pour in a bowl of water or chicken broth, add a little soy sauce, salt and sesame oil and bring to a boil, then remove from the heat and serve in a bowl.

4. Boil the water in the pot and steam the baby vegetables for 10 minutes over high heat. 5. Finally, pour 1 tbsp soy sauce over the steamed baby vegetables and steam for 2 minutes. After steaming the baby vegetables, it is easy to get out of the water to dilute the flavor of the garlic and soup, and then drizzle in a little soy sauce to taste after cooking.

Warm tips: baby vegetables are very easy to cook, steamed in the pot time should not be long, especially the time to control the soup, otherwise it will be cooked soft and unpalatable.

Five, radish steamed vegetables

Main ingredient: 500 grams of white radish

Accessories: indica rice flour (dry, fine) 50 grams

Seasoning: 10 grams of soy sauce, sesame oil 5 grams of scallions 5 grams of salt 3 grams of ginger 3 grams of monosodium glutamate 1 gram

practice:

1. white radish washed, shredded in a bowl; scallions, ginger minced.

2. Rice flour, minced ginger, refined salt and radish together in a bowl and mix well.

3. Mixed radish into the pot to steam for 15 minutes.

4. After the radish is removed from the pot, add chopped green onion, soy sauce, sesame oil and monosodium glutamate to taste.

Six, elemi steamed tofu

Main ingredient: four blocks of southern tofu, olive groceries

Accessories: chili peppers, scallions (add color with, can be optional)

Practice:

1, tofu washed and wiped dry; chili peppers, scallions, cut into small grains to be used;

2, a knife will be tofu diagonal cut two knives, change into four small triangles, the top of the triangle cut down into four small triangles, and then cut into two small triangles. Cut a slit in the top of the triangle of tofu down, not cut to the end;

3, use chopsticks to take the olive dish to the triangle of tofu to fill the slit, not to the outside overflowing for the best;

4, mounted on a plate, high heat on the pot to steam for 5 minutes or so, turn off the heat and take out of the steaming tofu;

5, steamed tofu soup, another pot of injected tofu soup thickening over low heat to the transparent form, will be juiced peony out of the drizzled tofu, sprinkle chili, scallions, and so on, and so on. on, sprinkled with chili peppers, green onion granules.

Warm tips: olive groceries unique fresh and salty flavor do not have to add other accessories. (heavy mouth eaters can be first tofu submerged under the salt)