Ten delicious ways of steaming vegetables steamed baby cabbage with ham and garlic
1 Wash and drain the baby cabbage, place it on a chopping board, cut off the root of the cabbage slightly, cut the whole plant, spread it in a steaming pan, and steam it in a pot for 6-8 minutes until cooked.
2. While steaming vegetables, wash the pepper and cut the pepper ring, wash the shallots and cut into powder, and peel and chop the garlic cloves.
3. Heat the wok without putting oil. Spread the whole ham into the wok, fry until the two sides are oily and fragrant, and put the cooked food chopping board to cut into strips.
4. Take out the steamed baby cabbage, pour the juice from the dish into a small bowl for later use, and spread the shredded ham on the steamed baby cabbage.
5. Heat the wok and fill it with oil. When the oil temperature is 30% to 40%, stir-fry the pepper rings in the wok, stir-fry the minced garlic in the wok, pour the vegetable juice poured into a small bowl into the wok and boil it. Add delicious soy sauce, sugar and salt to taste, and thicken it with water starch.
6. Mix the flavored juice boiled in the pot and thicken it, pour it on the surface of the ham doll dish, sprinkle the minced shallots on the surface of the dish, and serve.
Steamed spareribs with black bean sauce
material
Pork ribs, lobster sauce, garlic ginger, sugar, peanut oil, sweet potato starch, medlar (for decoration), salt, pepper and rice wine.
method of work
1. Drain the blood for half an hour.
2. Drain or blot with kitchen paper.
Step 3 add half a spoonful of sugar
Step 4 add half a spoonful of peanut oil
5. Add several slices of ginger, cover with plastic wrap and put in refrigerator for 3-4 hours.
6. Rinse Yangjiang Douchi and pat it flat with the back of a knife.
7. Chop garlic
8. Take the marinated ribs out of the refrigerator, add salt, pepper, lobster sauce, minced garlic and rice wine, mix well and marinate 15 minutes.
9. Add thick wet starch
10. After the water is boiled, put it into a steamer and steam it on medium heat 18 minutes or so.
Steamed cod with mushrooms
Cod 1 block of dried mushrooms, 2 shallots, 2 ginger, 3 pieces of cooking wine 1 teaspoon of steamed fish and soy sauce 1 tablespoon.
1, soaked mushrooms, washed and sliced; Slice shallots and shred ginger.
2. Put the onion and ginger on the steaming plate, and then put the washed cod pieces on the onion and ginger.
3. Put mushrooms on cod and add cooking wine and steamed fish and soy sauce.
4, gently shake the plate, let the juice evenly spread on the ingredients.
5. Boil hot water in a steamer, add cod and steam for 10 minute, then sprinkle chopped green onion.
Zongxiang glutinous rice sparerib
200 grams of glutinous rice, 300 grams of pork chops, 2 spiced powder 1/2 teaspoons of soy sauce 1/2 tablespoons of oyster sauce 1/2 tablespoons of cooking wine 1 2 tablespoons of vegetable oil 1/2 teaspoons of salt 1/2 teaspoons.
1, buy small ribs, let the store chop them up, go home and clean them, drain the water, and marinate them with salt, vegetable oil, spiced powder, onion, ginger, soy sauce, oyster sauce and cooking wine for half a day.
2. Soak glutinous rice in advance and spread reed leaves in the cage.
3. Every rib is wrapped in glutinous rice.
4. Put it in a cage and steam it over high fire. After the water boils, turn to medium fire and steam for 40 minutes. Then put the shallots out of the pot.
Kaiping Wuchang fish
Wuchang fish 1 red pepper, 2 sesame oils, 20g shallots, 20g mashed garlic 1 0g ginger10g white pepper, appropriate amount of cooking wine15g salt1a teaspoon vinegar, 30g chicken essence, and a half teaspoon steamed fish soy sauce.
1, Wuchang fish is cleaned, and the middle part is cut into pieces with a knife (it can be cut or not, and the knife method without cutting is to cut from the back, and the parts of the fish belly are connected. Personally, it is better to cut off the shape and facilitate pickling)
2. Put the cut fish skin in a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and pickle for 5- 10 minutes.
3. Discard the fish tail, put the fish head up on the plate, fan the fish fillets in the plate to make the shape of proud as a peacock, then sprinkle the minced ginger and garlic on the surface, put it in the steamer that has been SAIC, and steam for about 8- 10 minutes.
4. Cut the small red pepper obliquely into rings, cut the shallots into small pieces, take out the steamed fish, pour off the steamed water, decorate the tail with red pepper rings, sprinkle with chopped green onion, and finally pour the steamed fish soy sauce and sesame oil.
Steamed pumpkin with garlic crisp
Pumpkin 300g red pepper 1 tablespoon garlic 2 tablespoons onion 1 tablespoon ginger 1 teaspoon broth 1 teaspoon soy sauce 2 tablespoons sesame oil 1 teaspoon water 2 tablespoons.
1, peeled pumpkin, washed, cut into pieces with a thickness of about 0.3 cm, and packed into plates.
2. Heat the wok and pour the vegetable oil. Add the garlic when the oil temperature is 40%. After frying the garlic until golden brown with low fire, pour the minced onion, ginger and red pepper to stir-fry the fragrance.
3. Pour in soy sauce, broth, sesame oil and boiled water, and turn off the heat.
4. Pour the boiled garlic crisp juice on the pumpkin slices.
5. Put into a steamer, steam for 6-7 minutes after boiling, and sprinkle with chopped green onion after taking out.
Steamed eggs with white clams
Eggs, 3 chinese forest frog, 200 grams of ginger, appropriate amount of shallots and appropriate amount of sesame oil.
1, ginger and scallions are boiled in water, and the washed white clams are added and boiled until they are slightly opened for use.
2. Break up the eggs, and mix the white clam water 150ML.
3. Grease the plate, add the boiled white clams, and pour in the sifted egg liquid.
4. Cover with plastic wrap, put in the water after boiling, and steam for 10 minute until the egg liquid solidifies.
5, topped with delicious fresh and sesame oil.
Steamed Spare Ribs in Black Bean Sauce
Pork chop 400g douchi 1 5g garlic 5g ginger 5g cooking wine 1 tablespoon salt 1/2 teaspoons soy sauce 1 tablespoon sugar 1 teaspoon oyster sauce 1 tablespoon pepper 1/2 teaspoons raw flour.
1, chop pork ribs into small pieces, rinse them until there is no blood, then soak them in clear water for about 15 minutes, take them out and drain them.
2. Chop dried lobster sauce, mince ginger and garlic into a small bowl, add cooking wine, salt, soy sauce, oyster sauce, sugar and pepper and mix well to make lobster sauce.
3. Pour the prepared lobster sauce into the ribs and mix well. Pour 1 tbsp cooking oil and mix well.
4. Add raw flour and mix well, put it into a boiling pot and steam it over high fire for 15 minutes until the ribs are cooked and rotten.
Steamed scallops with garlic and vermicelli
Scallops, 4 vermicelli, half a handful of shallots, appropriate amount of ginger, appropriate amount of garlic 1 cloves of cooking wine, appropriate amount of soy sauce, appropriate amount of salad oil, appropriate amount of salt and 2 grams of chicken essence.
1, scallops are cleaned, and the vermicelli is soaked in warm water for 10 minutes in advance for later use; Ginger is finely cut, 1 cloves of garlic are cut into minced garlic, and onions are cut into chopped green onion; Heat a little oil in the pot, then turn to low heat. Add 1/2 minced garlic and saute.
2. Add a little salt to the fragrant minced garlic and the other half raw minced garlic, and mix the chicken essence evenly for later use; Cut the washed scallops with a knife, cut the vermicelli into small pieces, then spread them in shells and sprinkle a little salt evenly.
3. Put the cut scallop meat on the vermicelli, evenly pour a little yellow wine into each vermicelli and spread the adjusted garlic.
4. Put a few shredded ginger in a boiling water pot, steam it for 5 minutes, take it out, pick out the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, burn another pot of oil until it smokes, and then evenly pour it on the chopped green onion to stimulate the fragrance.
Steamed tofu with minced meat
Lactone tofu 1 box of pork stuffing100g persimmon pepper, a little red pepper, a little cooking wine, a little salt, a little steamed fish and soy sauce, 3 tablespoons sesame oil, 3 tablespoons pepper, a little onion.
1, remove the plastic cover on the lactone tofu, pour it on the plate, and cut off the four corners of the lactone tofu box to let it enter the air, so that the lactone tofu can be easily poured on the plate.
2. The minced meat will be beaten into a paste with a blender, and it will be marinated with a spoon of wine and a little salt for a while for about ten minutes.
3. Slice the lactone tofu for later use, and cut it directly on the plate from top to bottom with a knife.
4, lactone tofu may produce a lot of water after being left for a while, and it will be poured out, and there will be some in the steaming process.
5. Put minced meat (or minced meat) on tofu, sprinkle a layer of green and red pepper (or chopped pepper) on the surface, and pour a layer of steamed fish and soy sauce.
6. After the water is boiled, steam it on the pot for about 10 minutes.
7. Take another pot, heat it, add sesame oil, stir-fry the pepper, then take out the pepper, pour the sesame oil on the tofu while it is hot, and then sprinkle a layer of chopped green onion.