What are some steamed vegetables that girls love to eat? Steaming is a very healthy cooking method that steams the vegetables. The damage to the ingredients is less and the original flavor of the ingredients is retained to a greater extent. Steamed vegetables are easier to digest than fried or deep-fried foods, and they are tasty and do not easily catch fire. As a woman, I personally think that the delicious steamed vegetables are steamed pork ribs with black beans, steamed sea bass, steamed chicken with lotus leaves, steamed eggs, and garlic fans baby vegetables, garlic steamed squash, etc., delicious steamed vegetables are too many, not to list. The following is a detailed explanation of how to make steamed pork ribs with black beans in the mouth.

Steamed pork ribs with black beans

Ingredients: pork ribs, black beans, garlic cloves, ginger, cornstarch, green onions, millet chili

Seasonings: salt, sugar, soy sauce, cooking wine, pepper, sesame oil

Step 1: Buy back the pork ribs into the water to soak for a while, soak the blood water, clean, and drain the water into a large bowl.

Step 2: Ginger minced into the ribs, then add the right amount of salt, cooking wine, sugar, soy sauce and sesame oil and mix well and then put into the refrigerator to marinate for half an hour.

Step 3: Half an hour later, the tempeh pat flat, minced garlic into the ribs, add the appropriate amount of cornstarch, hand grasp and mix well.

Step 4: the evenly mixed ribs into the plate, millet spicy chopped sprinkled on the ribs, the steamer pot to add the right amount of water, steamed for about half an hour. The first thing you need to do is to put a little bit of water in the steamer and steam for about half an hour.

Tips: The best choice for ribs is to use the rib cage, soak it for a longer time, run out all the blood, the taste will be more tender. Marinate for half an hour, you can make the ribs more flavorful. Tempeh pat flat in order to better flavor, do not like to eat spicy friends can millet spicy replaced by wolfberry, mainly decorative role, do not put can. In accordance with the number of ribs to grasp the time of steaming in order to make the ribs easily off the bone, taste tender.

Steamed dishes are varied, meat and vegetarian, fish and meat, as long as you want to steam, a lot of ingredients can be steamed to eat, and steamed dishes do not require too much processing, to a large extent, to retain the original flavor of the ingredients.

In our northern region, steamed vegetables are famous, such as steamed eight bowls, steamed chicken, steamed fish ...... but there is a child here in our square forty miles of the most famous and most distinctive is --- Chrysanthemum steamed vegetables, it is the most common ingredients on our table, but also the girl's favorite steamed vegetables, I remember one time, a table I remember one time, a table of eight girls ate four plates of steamed vegetables in one breath, and finally praised. Chrysanthemum coronarium is nutritious, refreshing and delicious odor. Containing rich vitamins, carotene and a variety of amino acids, can assist the spleen and stomach and cough phlegm and other symptoms. Because Chrysanthemum has a characteristic aroma, there are many people appreciate its medicinal value, but can not accept its flavor. If Chrysanthemum coronarium is steamed and then cooled, its special flavor can be completely removed, making it tender and tasty and enjoying its nutritional value. Today share the practice of Chrysanthemum steamed vegetables, to ensure that the girls ate once still want to eat again next ~

Ingredients: Chrysanthemum 300 grams, flour, seasonings: garlic a head, salt, vinegar, a small spoon, sesame oil 2 small spoons, 3 small spoons of cold white practice is as follows:

Step 1: Chrysanthemum cleaned and cut into small sections of 2-3 centimeters, put into a pot, add an appropriate amount of salt and flour, like the flour larger You can put more flour, according to their own preferences

Step 2: Shake the corns up and down with your hands or use chopsticks to stir, so that the flour is evenly wrapped in the corns

Step 3: Add water to the pot, turn on the high heat.

Step 4: Wet the cloth with cold water and wring out the dry water with your hands to keep it moist. The cage drawer on the cage cloth, the mix of coriandrum evenly spread on the grate, 2 cm thickness just

Step 5: After the water boils, the grate of the coriandrum spread into the steamer, steam with a small heat steamer for 15 minutes off the fire. After opening the lid, the steamed vegetables out of the natural cool

Step 6: cool steamed vegetables cut into small pieces, plate

Step 6: the most critical step, delicious in this --- adjust the garlic sauce: garlic with garlic mortar pounded into a garlic paste, poured into a bowl, put a spoon of vinegar, three spoons of water, 2 small spoons of sesame oil.

Step 7: pour the garlic sauce evenly on top of the steamed vegetables. The first thing you need to do is to make sure that you have a good understanding of what is going on in your life, and that you have a good understanding of what is going on in your life!

Warm tips:

Steaming time is generally used in a small fire steam 15 minutes, short time steamed vegetables sticky in the sandwich, long time, steamed out of the color yellow, there is no appetite.

I would like to recommend a few dishes, girls should be more like:

1, steamed prawns with garlic fans

Difficulty coefficient: ☆☆

Raw materials:

prawns, Longkou fans, garlic, cooking wine, soy sauce, salt, green onion

Practice:

1. prawns open the back, intestines, poured a little bit of wine and soy sauce marinade. Marinate for half an hour with cooking wine and soy sauce.

2. garlic peeled, peeled, cut into garlic paste; start a pot of oil, 30% of the heat can be put into the garlic paste, stirring over low heat. The garlic paste, small fire sautéed flavor, a little color immediately off the fire, pour the rest of the ? Garlic and a little salt, mix well.

3. Lungkow fans soften, put on a plate bottom, in the fans on top of the prawns, shrimp meat evenly spread a layer of garlic. Pour the marinade and soy sauce over the prawns and steam for 8 minutes.

4. Finally out of the pan sprinkled with chopped green onions, starting the pan to burn some hot oil can be poured.

2. Steamed clams with wine

Difficulty factor: ☆☆☆

Raw materials:

clams, dried chili peppers, garlic, oil, butter, soy sauce, green onions

Method:

1. clams spit out the sand, the shell of a one by one, brushed and washed clean, dried chili peppers 2, 2 cloves of garlic, a little bit of oil popping incense.

2. Add the clams, add 60ml of sake or low-grade white wine, cover the pot with a lid and bring to a boil.

3. When the clams open their mouths one by one, add 10g of unsalted butter, 2 teaspoons of soy sauce, a handful of chopped green onions, mix well, and cook briefly.

3. Steamed loofah with garlic

Difficulty factor: ☆☆☆

Ingredients:

Loofah, garlic, peanut oil, soy sauce (aji-fresh)

Directions:

1. Loofah, peeled, cut into sections, a piece of the stand on the plate.

2. break the garlic skin, minced into garlic paste.

3. Place the dish of loofah inside the steamer and steam for about 3-5 minutes.

3. hot pan, put a spoonful of peanut oil down, wait until the oil is hot and smoking, put the garlic into the small fire slowly burst, and when the garlic brown after the ready soy sauce (taste fresh) pour down, and finally sprinkle the garlic can be.

4. Steamed quail eggs with mushrooms

Difficulty factor: ☆☆☆☆

Ingredients:

Mushrooms, quail eggs, salt, chicken broth, sesame oil, sesame seeds, green onions.

Methods:

1. First take out equal proportions of mushrooms and quail eggs and wash them well, mushrooms should be de-tipped, put the mushrooms flat, beat the quail eggs, and then put a few grains of salt and chicken essence on top of each mushroom.

2. Steam the water for 10 minutes until the quail eggs are solidified, then put the water from the steamed quail eggs in a small bowl.

3. Put chopped green onion, sesame seeds and sesame oil evenly on top of each steamed quail egg, and pour your own gravy on top of the steamed eggs.

5. Minced pork mushrooms

Difficulty factor: ☆☆☆

Ingredients:

Minced pork mushrooms 300 grams, chopped pork 2 tablespoons, 2 fine scallions, 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce.

Directions:

1. Remove the roots of enoki mushrooms, clean and drain.

2. Arrange the cleaned enoki mushrooms in a plate, add chopped peppers, turn on the pot and steam for 3 minutes.

3. After steaming, pour off the remaining water in the plate, sprinkle with chopped green onion and drizzle with black bean sauce.

4. Drizzle with hot vegetable oil.

Reunion dinner how can be less dessert, try this honey lily steamed pumpkin, it will amaze you

Reunion dinner is like a big drama, there is a grand finale of the protagonist, there is also a classic supporting role, and more importantly, is the dessert, which is more like the role of the Peking Opera. According to our banquet habits, desserts will be arranged in the middle of the feast, the protagonist, supporting actors are on stage, the middle of the feast is the stage of desserts. Steamed pumpkin with honey lily, sweet honey for young and old alike, a dessert dish that will amaze the whole audience. The key is that this dessert is easy to make, just a simple steam, can be enjoyed on the table, but also saves the time to do the dishes, the reunion of the time will be increased a little more. If you haven't found the right dessert dish yet, try this Steamed Pumpkin with Honey Lily. Maybe, it will surprise you!

Steamed pumpkin with honey lily

Main ingredients: pumpkin half, about 750 grams

Ingredients: dried or fresh lily 10 grams, 50 grams of jujubes, goji berries

Seasoning: 30 grams of honey, 30 grams of sugar cinnamon, 10 grams of sugar

Production process:

1, pumpkin is also known as the Golden Melon, honey, sugar cinnamon symbolizes the sweet honey, the lily is a good hundred years.

2. Choose half of the pumpkin, clean, scrape off the skin, inside the melon flesh, seeds, and then cut into 8-10 arc block, the top is connected, to maintain the perfect shape. The outer skin of the pumpkin is very hard, it is best to use a hard scraper to scrape off the outer skin, and then use a delicate scraper to organize the shape of the beautiful point.

2, half a day in advance with warm water to soak the dried lilies, dates, dried lilies to gently pinch through the standard, dates to soak until the appearance of full. If you choose to use fresh lily, there is no need to soak, direct use on the line.

3, soak the good dates after the core cut into small pieces, and then with soaked dried lily, honey 10 grams, sugar cinnamon 10 grams, 10 grams of sugar, 20 grams of warm water, mix well, and then marinate for 30 minutes, so that the honey, sugar cinnamon seeped into the red dates, lilies inside.

4, and then adjusted to the red dates and lilies into the pumpkin core inside, pressed firmly compaction, inverted on the top of the steaming plate.

5, the pot poured into the amount of water, high heat boiling, the stuffed pumpkin inverted buckle in the plate, on the cage on high heat steam for 40 minutes. Immediately out of the cage, out of the cage after the inside of the vapor pour off, or not, affect the taste of the dish.

6, 20 grams of honey, 20 grams of sugar cinnamon, mix well, pour in the steamed pumpkin above, let it flow naturally from the top, sugar cinnamon is like a grain of gold inlaid in the surface of the pumpkin, forming a kind of natural beauty.

7, the top of the several soaked berries as decoration, this classic dessert, honey lily steamed pumpkin is complete. Characteristics of the dish: golden color, fragrant and elegant, sweet taste, soft and tasty, suitable for both young and old.

is a dish can be steamed, we are now making steamed potato silk, the potato peeled and wiped into silk, and then pour a little cooking oil mix, and then sandwiched on a certain amount of flour to mix. When the pot boils, steam the pot for 7-8 minutes. The first thing you need to do is to make sure that you have the right ingredients and that you have the right ingredients for the job.

Hello, I'm Coffee and I'm here to answer this question.

The so-called steam, that is, the use of water vapor produced by boiling water as a heat transfer medium, so that the food mature cooking method. This cooking technique has a long history and has been practiced for thousands of years, and has never been buried, but has been passed down from generation to generation and carried forward. When it comes to steamed vegetables, the benefits are numerous, less oil, sufficient moisture, moist, soft, original flavor, taste fresh soup and many other advantages, has always been loved by the people. Steamed vegetables, prevalent in all directions, the two broad, two lakes, Henan, Jiangsu and other places have their own special steamed vegetables, Guangdong steamed seafood, two lakes of steamed preserved meat and steamed meat, Henan's buckle bowl steamed meat and steamed vegetables are very famous, the food audience is quite extensive.

What do girls like to eat steamed vegetables?

Steamed dishes of numerous techniques, steaming, steamed, steamed, buckle steamed, etc., the ingredients are also extremely wide range of materials, chicken, duck, fish and meat, seafood, mushrooms, a variety of vegetables can do everything. Girls eat steamed vegetables, from the aspect of fat loss and slimming to consider, should be seafood, vegetables, chicken-based, delicious, supplemental vitamins and water, delicious not long meat, specific to the name of the dish: steamed fish, steamed all kinds of seafood, steamed chrysanthemums, steamed carrots, steamed vegetables, steamed fans, steamed water eggs are good choices.

Girls steamed vegetables recipes to share steamed sea bass & five-color steamed eggs

Coffee steamed vegetables of many kinds, selected two of the most suitable for girls to eat steamed vegetables to share, other steamed vegetables interested in friends can browse the home page, a lot of steamed vegetables recipes can be queried.

First steamed sea bass

Ingredients list

Main ingredients sea bass 1

Accessories half a large onion, 4 small onions, half a red pepper, 1 piece of ginger, 1 gram of sugar

Seasonings 40 grams of soy sauce for steaming fish, 1 tablespoon of cooking wine, 1 tablespoon of Guangdong rice wine, peanut oil in moderation

- -



Pull off the gills and surrounding sinews of the perch, which is one of the tricks to making steamed fish tender and not fishy.

② gouge out the black membrane or fascia of the fish abdomen, this is the steamed fish tender and not fishy trick two. Today's fish has no black membrane on its belly. Gouge open the spine of the fascia, will be attached to the bone blood rinse clean, this is the steamed fish tender smooth not fishy trick of three.

③ Although the store did scraping treatment, back to scrape the residual fish scales, and scrape off the mucus on the fish with a knife, this is the steamed fish tender and smooth and not fishy know-how of the fourth.

④ Rinse and drain the fish, make three cuts on each side, put 1 gram of sugar and 1 tablespoon of cooking wine to coat the fish all over the body, pinch ginger slices in the opening, stuff the fish belly with shredded ginger, and arrange small white onions on the fish, marinate for 20 minutes.

⑤ Cut the red pepper, ginger, green onion and spring onion into thin strips and soak in water.

⑥ big onion one open two, pad in the bottom of the fish plate, the center of the ginger, arrange the fish, into the pot before evenly drizzled with Guangdong rice wine.

⑦ fish pot after the steam into the fish plate, steamed 8 minutes, false fire 2 minutes.

⑧ time to, take out the fish plate, pick out the large onions, scallions and ginger ginger, pour off the steamed fish water, steamed fish water is very fishy to pour off, which is steamed fish tender not fishy tips of five. The fish is arranged on the shredded green onions, ginger and red pepper, evenly drizzled with smoking peanut oil, sizzle ~ the aroma is inspired.

Steamed sea bass production of small Tips: the second five-color steamed eggs

Main ingredients

4 eggs

Side ingredients and seasoning

3 small white onion, carrots 1 small section, 2 small apricot mushrooms, 1 handful of peas, 1 handful of corn, 7 shrimp, 2 grams of starch, 150 grams of pure milk, 1 gram of salt, half a tablespoon of fresh flavor, the appropriate amount of oil

- start making - the first step is to make the fish.

-- Start making --

1, carrots diced; apricot mushrooms diced; small white onion minced; shrimp diced; peas and corn cleaned and drained.

2, eggs knocked into a large bowl and beaten, add pure milk, add 40 degrees of warm water, whisked evenly through a sieve, filtered out the egg gluten and air bubbles.

3, frying pan filled with water to boil, add a little salt and oil in the water, into the peas, corn, carrots and mushrooms blanching 1 minute, fish out and drain. (coffee said: add a little salt and oil in the water, mainly for the peas in the heat can also ensure that its green color, not yellow)

4, poured into the shrimp grain blanching for 30 seconds, remove and drain. (coffee said: shrimp blanching time should be short, into the water for 30 seconds shrimp color change on the fish, a long time shrimp will become old)

5, large bowl covered with heat-resistant plastic wrap, with a toothpick to tie some small holes. Steam for 18 minutes on medium heat in a steamer. (coffee said: shallow and large steamer plate 15 minutes can, coffee today is the choice of the steamer bowl, steaming time extended by 3 minutes)

6 6, another stove, frying pan into a little oil, hot first burst incense onion white, then pour into the peas, corn, carrots and mushrooms stir fry evenly, add 1 gram of salt to taste, add half a tablespoon of salt, add a few minutes, and then add a little bit of salt. Add 1 gram of salt to taste, add half a tablespoon of freshly made flavor, pour in the shrimp and stir fry evenly, drizzle with cornstarch and water to boil off the heat. (Coffee note: I didn't add white pepper to the stir-fry sauce because of the milk in the egg, but you can add it if you like)

7 , The final product looks like this, with a little bit of broth, and the broth has a viscous consistency. Pour it over the steamed egg and serve.

Small Tips for making five-color steamed eggs: Conclusion

What are some steamed dishes that girls like to eat? As a southerner, steaming is the most common cooking method.

The family loves fire, so usually eat more light. But eat more light dishes feel no flavor, not enough rice. Steamed ribs, steamed fish, steamed meat are more often do the dishes, flavorful, and retain the original flavor of the food.

Steamed pork with dried plums

Preparation of raw materials:

250 grams of pork, 100 grams of dried plums, 20 grams of dried peppercorns, green onions, black beans, oil, salt, monosodium glutamate (MSG), cooking wine, oyster sauce, soy sauce, sesame oil, fresh broth, each appropriate amount.

Preparation:

1. Cut the pork into slices, put into the pot, add salt, monosodium glutamate, cooking wine, oyster sauce, soy sauce, black beans, mix well and put into the steam bowl.

2. Net pot set on a high flame, put the oil is hot, and then into the dried pepper, dried plum, salt, monosodium glutamate, together with stir-fried to taste and then poured on the meat, a little fresh soup.

3. Finally, steam the cage for 15 minutes, until the meat is cooked and spit oil, remove, pour red oil, sesame oil, sprinkle green onions can be.

Note: the meat should be steamed until crispy, dried plum must be fried.

Dried plum cabbage has a high nutritional value, its carotene and magnesium content is particularly prominent.

Steamed chicken with yellow essence

Preparation of raw materials

1000 grams of hen, 30 grams of dried yam, yellow essence, ginseng, 10 grams of ginger, chili peppers (red, sharp, dry), salt, monosodium glutamate.

Production process:

1. Slaughter the chicken, remove the hair and internal organs, wash, chop into pieces.

2. Chicken pieces into the boiling water pot scalded 3 minutes out, wash the blood foam.

3. Chicken pieces into the gas pot, add green onion (cut into pieces), ginger (sliced), salt, chili, monosodium glutamate, and then add yellow essence, ginseng, yam, cover the lid of the pot, steam on the cage for 3 hours that is.

Nutritional benefits : Yellow essence has the function of tonifying qi and nourishing yin, strengthening the spleen and moistening the lungs.

The name "Codonopsis pilosula" was first mentioned in the Qing Dynasty in the "Materia Medica from the new", which says: "According to the ancient Materia Medica cloud: the ginseng must be on the party of the good. Now the real ginseng has long been difficult to obtain, the shop sold ginseng, a variety of species, are not used. Only windproof party ginseng, sex flavor and peaceful enough to expensive, the root has a lion's pan head of the true, hard lines of the pseudo also." The "real ginseng" refers to the ginseng produced in Shangdang, Shanxi (now Changzhi, Shanxi).

Steamed dishes recommended to experience the Liuyang steamed dishes in the Liuyang area of Changsha. Liuyang steamed food is a Liuyang city's business card, more famous brand is steamed Liu Ji. Its signature dishes are: steamed bacon, steamed beef, steamed fish, steamed eggplant, and steamed pumpkin, steamed taro, and so on, welcome to have the opportunity to taste.

Doppelganger fish, which is artificially farmed in large quantities in our area, is steamed and tastes delicious and nutritious. The skirt of the turbot is the best of the fish, eating fragrant, glutinous, fresh, is the two ladies in my family's favorite fish. Here's how I make steamed turbot.

Ingredients to prepare: turbot, ginger silk, scallions, a few parsley, a few dry red pepper, pepper, salt, 15 ml of wine, Haitian Aji Fresh 5 grams

Cooking Steps

Preparation of the material: turbot a (one and a half catty to two pounds) ginger 1, peeled and shredded, scallion dried chili peppers cut into half a centimeter of the small section. Start steaming: the fresh turbot removal of internal organs and gills, rinse with water, do not leave blood. Slit the turbot front and back, rub the whole body of the turbot, including the belly, with salt and cooking wine and marinate for 15 minutes. Stuff some of the ginger and scallions on the belly and surface of the fish, sprinkle with peppercorns, and drizzle the top with Mirin. Boil water in a steamer. Place the fish in the steamer and steam over high heat for 8 minutes. When the turbot is cooked, pour off any water that has seeped out of the steamed fish and pick up the ginger, scallions and peppercorns. Fish surface on the remaining ginger, scallion, put the dried chili pepper segments spare (slightly concentrated put, after the oil can burst incense). Frying pan hot oil moderate, after pouring in the turbot body. Sprinkle parsley can be, fresh steamed turbot is ready. The last step, served on the dinner table.

Steamed vegetables can be very good to retain the original flavor of the ingredients, tender and delicious, we all like very much. As a big man, I think girls like to eat the first dish to the eye, the second to be delicious, delicious, the third to nutritional health, if you can beauty beauty that is even better. So I recommend to all female compatriots three steamed dishes, and see me slowly.

The first: steamed basil shrimp

basil shrimp taste sweet, meat Q elastic, plate appropriate if the value is very high, the majority of compatriots agree? And it's very easy to make.

Steps:

Note:

1. Be sure to use fresh live shrimp to make, so you can eat the best taste.

2. Soak the vermicelli in warm water until soft and slightly white.

3. Boiling water in the pot, the whole time on high heat.

Second: steamed turbot

turbot is nutritious, meat is delicious, and also rich in collagen, I think the female compatriots will like. It's available in supermarkets, so let's see how I get it done in 10 minutes.

Steps:

Note:

Steamed fish soy sauce must be in the pouring of boiling oil in the fish after the pouring of soy sauce, so as to ensure that the meat flavor is not invaded by soy sauce.

The third course: steamed eggplant

I did not expect it, the third course I recommend eggplant, yes, the eggplant is soft and smooth, with garlic sauce steamed, is definitely a combination of fresh and value for money dishes.

Step by step:

Note:

1. The garlic sauce is salty, so that when you eat it, you can mix it with the eggplant.

2. If you like to eat spicy friends garlic sauce can add chili oil.

3. In the eggplant meat on the knife, one is easy to facilitate the flavor, the second is easy to steam through.

These are the three steamed dishes I recommend, I myself very much like to use the steamed way to make dishes, I hope you can enjoy!