As a cook at home, I found that my family especially likes to eat six steamed dishes at home recently. The taste is very delicious and delicious. Every time my family eats a drop, they can learn these six steamed dishes and eat them in a variety of ways in a week. The nutrition can keep up, and it is not greasy.
First, steamed Sophora japonica. Sophora japonica is a food ordered to be listed in April. Every year, in the season when Sophora japonica is listed, I will keep some in the refrigerator and freeze them. I can eat them very fresh in summer, autumn and winter.
① First, wash the Sophora japonica, then add a little flour and a little salt into it, stir it evenly, and steam it in a steamer.
② The steaming time should not be too long, 12 minutes can be served.
③ Pour in soy sauce, balsamic vinegar, a little sugar and a little salt, add chicken essence, mix well and you can eat it directly. This Sophora japonica is delicious.
Second, steamed beans. Beans can be seen everywhere in this season. They are crisp and delicious, and they are most suitable for cooking steamed vegetables when they are tender.
① Wash the beans, then cut them into pieces of about two centimeters and put them in a basin.
(2) add a spoonful of dry flour to stir evenly, then stick a little flour on the surface of the beans, steam them in a pot for 15 minutes, then take them out and put them in a basin.
(3) Peel garlic, put it in a garlic mortar and mash it into garlic paste, put it into beans, add balsamic vinegar, sesame sauce and cooked white sesame seeds, and mix well to eat it directly.
Third, steamed eggplant. There are many fresh and tender eggplant in summer. Usually, eggplant is braised in brown sauce, but in summer, you can choose steaming to cook, which is delicious.
① Wash the eggplant, then cut it into thin slices, change the knife and cut it into strips, put the eggplant neatly in a plate, first add water into the pot, boil the water until it boils, then put the eggplant in a steamer and steam it for 12 minutes.
② After the eggplant is steamed, it is very tender and fragrant, and the water inside is steamed out. At this time, it is necessary to pour out the water inside and put it in a pot.
(3) Prepare a bowl, add soy sauce, balsamic vinegar, millet pepper, sesame oil and mashed garlic into it, and pour it on the eggplant and mix well.
Fourth, steamed oysters. Every summer, oysters are also very fat, but the price is also the cheapest. In our local area, it is only five or six yuan a catty, which is still relatively affordable. Steamed oysters are delicious and delicious.
(1) oysters before cooking, put it in the basin, add water to brush constantly, because there is a lot of sediment on the surface, must be fully cleaned, otherwise there will be a foul smell.
(2) first add water into the pot, then put the oysters in a steamer, after firing, boil the water first, and then steam for ten minutes, and then the oysters can be taken out of the pot.
③ Take out the oysters and eat them while they are hot. You can eat them directly, or you can taste them with seafood soy sauce. The juice is full and the lips and teeth are fragrant.
Five, steamed flower armor. Huajia should be the most affordable little seafood in summer. It has high nutritional value and simple method. It is a home-cooked dish suitable for all ages.
(1) buy the flower shell and put it in clear water, add a handful of sea salt, and let it spit sand naturally, at least for an hour, so that it won't have the taste of teeth.
(2) add water to the pot, then put the flower nail into the pot and heat it in water. In eight minutes, the flower nail will all open. As long as it opens, it means it is ripe, take it out.
③ Add seafood soy sauce, balsamic vinegar and sesame oil into the bowl, and then add a little Jiang Mo. You can eat it with the sauce dipped in the flower nail. It is delicious.
Steamed loofah. Luffa, also known as pumpkin, is on the market in summer. Luffa has high nutritional value, is light and not greasy, and children love it.
① Clean the towel gourd before cooking, remove the flower and skin of the towel gourd, then cut it into small pieces and put it neatly on the plate.
② Boil the water until it boils, then put the loofah into the pot and steam it for five minutes. The time for steaming the loofah should not be too long, and it will be ripe soon. It is easy to collapse after steaming for a long time.
3 After taking out the loofah, pour the ready-made garlic hot sauce or chopped pepper, and eat it when it is cold, which is simple and easy.