5 lazy recipes, 1, steamed chicken wings with lobster sauce.
raw material
350g chicken wings (about 8- 10), onion 1 0, ginger 1 0, garlic 1 0, 3 dried peppers, dried lobster sauce 1 tablespoon, oyster sauce 1 teaspoon.
working methods
1. Soak chicken wings in clear water 15 minutes, take them out and stick some holes with a toothpick. Then rinse and dry the water.
2. Stir the oyster sauce, soy sauce, cooking wine, sesame oil, sugar and salt into a sauce in a small bowl.
3. Slice onion, ginger and garlic, and cut pepper into sections; Wash and drain the lobster sauce.
4. Add a little oil, small and hot shallots, ginger and garlic, dried peppers and lobster sauce to the pot.
5. Pour in chicken wings and stir-fry over low heat until the color is yellowish.
6. Pour in the "sauce", stir well and turn off the heat.
7. Take out the fried chicken wings and put them in a deeper dish. Put it in a steamer, fill it with air and steam for 6-8 minutes on medium heat.
2. Steamed shrimp with garlic and vermicelli
raw material
Shrimp 10, vermicelli 80g, garlic 50g, leek 15g, 2 tablespoons of soy sauce, 4 tablespoons of refined salt14, 2 tablespoons of sugar, 4 tablespoons of white pepper14 and 2 tablespoons of broth (clear water).
working methods
1, wash the fresh shrimp, cut off the whiskers, cut the back with scissors, and take out the shrimp line. Chop the shrimp gently with a kitchen knife.
2. Soak mung bean vermicelli in cold water for 30 minutes in advance, cut it into two parts with scissors, spread it on the bottom of the plate, and spread shrimp on the surface of vermicelli.
3, put 2 tablespoons of oil in the pot, add garlic and stir fry when it is 4 minutes hot, add all seasonings and boil to get garlic juice.
4. Cover the cooked seasoning on the back of shrimp and vermicelli with a spoon.
5. Boil the water in the pot (SAIC), put it in a shrimp dish, cover the pot and steam for 4 minutes.
6. Take out the shrimp dish and sprinkle with chopped green onion. Heat a tablespoon of oil in the pot and pour it on the surface of chives.
3. Steamed chicken legs with black bean sauce
raw material
Chicken leg, onion, onion, ginger, garlic, soy sauce, soy sauce, oyster sauce, cooking wine, white pepper, pepper powder, lobster sauce, sugar and a little salt.
working methods
1, the drumsticks are washed and cut into one knife, which is convenient for eating. (or poke the hole with a toothpick), shred the onion, and chop the onion, ginger and garlic.
2. Shred the chicken leg with onion, onion, ginger and garlic, then add soy sauce, soy sauce, cooking wine, white pepper, pepper powder, lobster sauce, sugar and a little salt. Stir well.
3. put it in a fresh-keeping bag and marinate it in the refrigerator overnight.
4. Put it in a steamer. After the water boils, steam for about 20 minutes over medium heat.
4. Steamed pork with flour
raw material
Pork belly (500g), rice (50g), glutinous rice (250g), fermented milk (30ml), white sugar (1 5g), soy sauce (30ml), spiced powder (3g), white pepper (1g), ginger (.
working methods
1, choose a piece of fat and thin pork belly to wash.
2. Cut into slightly thicker pieces.
3. Add fermented milk, sugar, soy sauce, white wine, allspice powder, white pepper, ginger and sesame oil, mix well and marinate for 1 hour.
4. Prepare rice and glutinous rice according to the ratio of 2: 1.
5. Add pepper, star anise, cinnamon and fragrant leaves, and stir fry slowly until the rice turns golden brown.
6. Let it cool after serving.
7. Cook it in a cooking machine for several times and grind it into powder.
8. Mix them together and stir well.
9. Wrap the braised pork in rice noodles and put it in a bowl.
10. Then, steam it in a Tai Fang steamer for 20 minutes.
5.steamed bass
raw material
Bass, onion, ham and mushrooms, salt, pepper, yellow wine, fish and soy sauce.
working methods
1. Clean the perch and dry it.
2. Rub with salt, pepper and yellow wine and marinate for half an hour.
3. Soak the mushrooms, slice the ham, slice the ginger, and chop the onion for later use.
4. Put the onion into the belly of the fish, code the ginger slices, surround them with ham and mushrooms, put them in a steamer to boil, put them on a plate, steam for 10 minutes, turn off the fire, steam for another eight minutes, take out the plate, remove the ginger slices, pour the steamed fish with soy sauce, take out the pot, burn some cooking oil, and sprinkle the shredded onion on the fish.