Spicy celery leaves
Raw materials: celery leaves 400g flour150g crispy peanuts 50g shredded onion and ginger 30g dried chili 30g salt10g chicken powder10g balsamic vinegar 30g refined oil100g.
Method:
1.Wash celery leaves, pat them with flour, steam them in a cage, take them out, put them in a container, and let them dry for a while.
2. Clean the pan, heat it with refined oil, then add shredded onion, shredded ginger and dried chili, fry until fragrant, pour it on the steamed celery leaves, add refined salt, chicken powder and balsamic vinegar, and sprinkle with chopped peanuts when serving.
Three fresh Chinese cabbage
Ingredients: 400g of clean cabbage leaves/0/50g of dried seaweed, 30g of fresh shellfish and 30g of cuttlefish larvae/50g of fish sauce/30g of oyster sauce, 50g of shredded ginger, 50g of refined salt/0/0g of chicken powder/0/0g of refined oil/0/00g of kloc.
Method:
1.Wash the leaves of Chinese cabbage, pat them on the surface, take them out after steaming in a cage, and put them in a container to dry for a while; Clean dried shrimps, fresh shellfish and cuttlefish larvae, put them in a bowl, add stock and steam them in a cage.
2. Clean the pot, heat it with refined oil, fry shredded ginger for fragrance, then add oyster sauce and fish sauce for a little cooking, then pour it on steamed cabbage leaves, add steamed dried seaweed, fresh shellfish and cuttlefish larvae, add refined salt and chicken powder, mix well and serve.
Shepherd's purse with black bean sauce
Ingredients: shepherd's purse 400g sorghum flour150g bottled Babao Douchi 60g coarse shredded ginger 40g dried Chili sauce 40g abalone juice 30g refined salt10g refined oil100g.
Method:
1.Wash shepherd's purse, pat it on sorghum noodles, take it out after steaming in a cage, and put it in a vessel to dry for a while.
2. Clean the pan, add refined oil to heat it, first add shredded ginger and dried Chili to fry until fragrant, then cook abalone juice and add sweet bean sauce to stir fry a little, then pour it on the steamed shepherd's purse, add refined salt and mix well.
Steamed pork with garlic sauce
Ingredients: lean meat 400g glutinous rice flour 1 50g garlic 50g fresh green pepper100g refined salt10g cooking wine10g tender meat powder10g balsamic vinegar 40g pepper oil 80g.
Method:
1.Peel garlic, wash green peppers and mash them in a stone mortar; Clean lean meat, cut into pieces 6 cm long, 3 cm wide and 0.4 cm thick, then mix well with cooking wine, tender meat powder and proper amount of refined salt, and marinate for about 10 minute.
2. Pat the meat slices with good taste with glutinous rice flour, steam them in a cage, take them out, put them in a container to dry for a while, then add mashed garlic and green pepper, add Chili oil, sesame oil, balsamic vinegar and refined salt, and mix well.
Spicy potato leaves
Raw materials: fresh sweet potato leaves 400g of buckwheat noodles150g of cooked chicken breast pork 80g of shredded ginger 20g of shredded onion 20g of dried pepper 25g of pepper noodles 8g of refined salt10g of chicken powder10g of refined oil100g.
Method:
1.Wash fresh sweet potato leaves, pat buckwheat noodles, take them out after steaming in a cage, and put them in a container to dry for a while.
2. Clean the pan, heat it with refined oil, add shredded ginger, shredded onion and shredded dried pepper to fry it, pour it on steamed sweet potato leaves, add shredded cooked chicken breast, add salt, chicken powder and pepper noodles, mix well and serve.
Steamed green beans with flour
Materials:
A, 250g of green beans, 25g of whole wheat flour/kloc-0, 25g of starch,
B, 3 grams of rose perfume, a little salt, 20 grams of cashew nuts, 20 grams of almonds, and 0/00 grams of water/kloc.
Practice:
1, wash the green beans and cut them into sections.
2, cashew nuts, almonds in the blender add water to make cashew milk, add salt, spice and stir well, then put the whole wheat flour and starch in the basin and add cashew milk to stir into a paste.
3. Put the green beans into the cashew paste and mix well, then steam them in the cage.
Summer food-steamed vegetables with lotus leaf powder
In summer, lotus leaves smell fragrant. It is a rare delicacy to wrap food and make various dishes with crispy meat and rich aroma. This paper introduces three kinds of steamed vegetables with lotus leaf powder for readers.
Steamed pork with lotus leaf powder:
Raw materials: pork belly 600g, fresh lotus leaves 3, sesame oil 15g, cooking wine 20g, soft sugar 35g, indica rice 100g, onion 5g, ginger slices 15g, preserved milk 1 piece, cinnamon 2g and star anise 2g.
Cooking method: ① Wash the indica rice. ② Pork is cut into 6.5 cm long cubes 10, put in a bowl, add soy sauce, cooking wine, white sugar, onion, ginger and milk curd (crushed), mix well, soak for 30 minutes, then pick out onion and ginger, mix with fried rice noodles, put them in a bowl with the skin facing down, cover them with onion and ginger, steam them in a cage with high fire until the meat is crisp and rotten. (3) Wash the lotus leaves and batch off the ribs on the back, and put them in a boiling water pot for a while. Dry the water with a cleaning cloth and cut it into 10 pieces. Put the meat that has just come out of the cage on the lotus leaf piece by piece, pour sesame oil on it respectively, wrap it piece by piece, put it in a lunch box, steam it in the cage for about 5 minutes with high heat, and take it out.
Features: Lotus leaves are green, fragrant, meaty, fat but not greasy.
Steamed large rows with lotus leaf powder:
Raw materials: 750g pork chop, 3 fresh lotus leaves, sesame oil 10g, sweet noodle sauce 5g, soy sauce 200g, sugar 15g, cooking wine 10g, pepper 1g, monosodium glutamate 1g, and onion segments/kloc-.
Cooking method: ① Wash the indica rice, dry it, add cinnamon, stir-fry until it is light yellow, cool it a little, pick out the spices and crush them to make coarse powder. (2) Wash the pork chops, control the drying water, chop the pork chops into 0.5cm thick sector blocks 10 blocks (each block weighs 75g), pat the ribs loose on both sides, put them in a soup basin, add sweet noodle sauce, soy sauce, cooking wine, sugar, onion, ginger slices, pepper and monosodium glutamate, mix well and marinate for 20 minutes. Then, put the onion and ginger on it, steam it on high heat for 1 hour until the ribs are tender and tender. ③ Wash the lotus leaves, remove the back tendons, scald them in boiling water, dry them, and divide them into 10 pieces. Put the ribs out of the cage on the lotus leaves one by one, wrap them separately, and steam them in the cage for 5 minutes.
Features: the lotus leaf is green, the fragrance is overflowing, the ribs are tasty, tender but not greasy.
Steamed fish with powdered leaves;
Ingredients: 500g fresh herring maw, 75g cooking wine, 80g soy sauce, 20g soybean, 50g white sugar, 2g ginger juice, onion segments 10g, 75g cooked lard, 50g sesame oil, 3 fresh lotus leaves, indica rice 100g cinnamon, and 2g yarrow.
Cooking method: ① Wash the indica rice, dry it, add cinnamon and star anise, stir-fry until light yellow, cool it a little, pick out the spices and crush them to make coarse powder. (2) Scrape the black film on the herring maw, wipe it with a cloth, cut it into 12 pieces, marinate it with soy sauce, white sugar, soy sauce, cooking wine, ginger juice and lard 1 hour, then add the coarse powder, mix well, put it in a dish, put it in a cage with scallion, steam it for 30 minutes with a strong fire, and take out the scallion-removed sections for later use. ③ Wash the lotus leaves, batch off the ribs on the back, scald them in boiling water pot, dry the water and divide them into 12 pieces. Put the fish pieces out of the cage on the lotus leaves while they are hot, drizzle them with sesame oil, wrap them one by one, steam them in the cage for 5 minutes with strong fire before serving.
Note: it must be steamed and eaten now, and it is not suitable for re-steaming.
Features: the lotus leaves are green and fragrant, and the fish is tender but not greasy.
Hydrangea steamed cuisine
raw material
75g of oily skin, 50g of lean pork150g, 50g of chicken, 50g of fat pork, 50g of fish, 50g of ham, 250g of Chinese cabbage, 5g of scallion, 50g of peeled horseshoe, 5g of ginger, 250ml of chicken soup, 50g of chicken oil, 45g of starch, 2g of cooking powder, 3g of pepper and 50g of Chinese cabbage.
manufacturing process
1, oily skin is soaked in exothermic alkaline water, rinsed with clean water, blanched in boiling water pot, fished out, cut into small particles, wrapped in gauze and squeezed dry; Clean lean pork and fat pork, remove fascia, peel and cut into bean-sized meat; Ham is also cut into small pieces; Skinned chicken, cut into pieces; Peel the clean fish and cut it into pieces; Put chicken slices and fish slices together on a clean table and chop them into paste; Peeled water chestnut, scallion and ginger are peeled, washed and chopped into powder; The head of the Chinese cabbage is cut into an olive shape. ,
2. Add 25 grams of soybean oil to the wok, heat it to 50%, stir-fry the lean pork shreds, stir-fry the salt, shredded mushrooms, shredded fungus and leeks, sprinkle with a little starch, make stuffing, and take it out of the pot for later use.
3. Beat the eggs into a porcelain bowl, add starch and salt, and mix well.
4. Put a little oily pan to make the pan burn hot but not hot. Divide the evenly stirred egg liquid into seven pancakes, buckle them on the chopping board after cooking, then cut each egg skin into four pieces, spread the stuffing on the egg skin and wrap them into long egg rolls.
5, clean the pot, heat it, add the remaining 400 grams of soybean oil, when it is 80% hot, put it in the egg roll and fry it, turn it over and fry it until golden brown. After it is cooked, take it out and serve.
6, when eating, each guest 4 egg rolls, dip in spicy sauce to eat, you can.
It is characterized by golden yellow color, crispy skin and delicious and tender stuffing.
Jiangnan steamed cuisine
Every winter, people in Jiangnan like to eat steaming "steamed vegetables". The so-called "steamed dish" is to put vegetables such as Chinese cabbage, yellow sprouts, radish, spinach and vermicelli at the bottom of the bowl, cover it with a small amount of meat dishes such as chicken, duck and fish, add a certain amount of fresh meat soup, and then steam it on a steamer. This kind of "steamed dish", with a complete mix of meat and vegetables, is relatively simple to make, hot and fresh to eat, and is a common delicacy on the winter table.
Steamed "three fresh". Ingredients: yellow sprouts100g, winter bamboo shoots100g, 8 egg dumplings, and 6 pieces of fried fish. Method of making: First, blanch the yellow bean sprouts to 70% maturity with boiling water, put them at the bottom of a large bowl, cut the winter bamboo shoots into thin slices, put them on the yellow bean sprouts together with the processed small egg dumplings (preferably stuffed with shepherd's purse fresh meat) and fried fish pieces, add a proper amount of fresh soup to the bowl, add seasonings such as salt, monosodium glutamate and yellow wine, and steam them on a steamer for 20 minutes.
Steamed "four fresh". Ingredients: 5 shiitake mushrooms, 2 cooked chicken wings, fried pork trotters 10, 8 to 10 fresh fish balls. Production method: First, use100g to cut the boiled Chinese cabbage into the bottom, then put the soaked mushrooms and pig's trotters into it, then cut the cooked chicken wings into small pieces, put them into a bowl together with fresh fish balls (boiled in boiling water first), add soup, salt, monosodium glutamate, yellow wine and ginger, and steam them in a steamer for 20 minutes.
Steamed "five fresh". Raw materials: white radish100g, auricularia auricula10g, ham100g, a pig's trotter (preferably the front hoof), 6 pieces of fried fish and 8 large shrimps. Production method: soak black fungus and shrimp, cook pig's trotters and cut them into several pieces, and slice ham. Use white radish as the bottom of the bowl, put processed black fungus, ham slices, pig's trotters, big shrimps, etc., add seasonings such as salt, monosodium glutamate and yellow wine, and steam on a steamer for 20 minutes.
Steamed "six fresh". Ingredients: 20g of vermicelli, 50g of fresh mushrooms, 6 pieces of fresh fish (preferably green grass carp and black fish), 50g of bacon, 8 pieces of fresh chops, 6 pieces of water gluten, and 0/00g of fresh spinach/kloc. Production method: first soak the vermicelli in warm boiled water for 10 minute, then put it in the bottom of the bowl, then cut the bacon into thin slices and put it in the bowl, and then add fresh mushrooms, small ribs, fish pieces, water gluten and so on. Add salt, monosodium glutamate, yellow wine, onion and ginger to the soup, and put it on a steamer for 20 minutes. Put the fresh spinach in later, wait until the steamer is boiled for the first time, and then put the spinach in. In this way, the spinach in "steamed vegetables" will not be yellow and rotten.
When cooking "steamed vegetables", the bowl must be bigger, and the casserole head can also be used. The soup added in the bowl must be processed meat soup, preferably meat and bone soup or fresh chicken soup. Chicken, duck and fish must be processed and cooked in advance, especially fish pieces or fish balls, which should be cooked before being put into a bowl, so as not to have fishy smell. Before cooking, cover a cabbage leaf on various prepared steamed vegetable bowls, and then remove the cabbage leaf after the steamed vegetables are cooked. The "steamed vegetables" cooked in this way taste more delicious and taste more delicious.
Steamed chicken with lotus leaf powder
In line with the "Lotus Feast" recommended for everyone today, today's "Taste Kitchen" will introduce a "steamed chicken with lotus leaf powder" to your sister, adding a touch of coolness to your summer table.
Raw materials: chicken breast and drumstick 1 kg and a half, steamed rice noodles 8 liang, fresh lotus leaves 4 liang, pork plate oil 3 liang, scallion, ginger slices, cinnamon, star anise, clove, white sugar, Shaoxing wine, soy sauce, fresh soup and sesame oil.
Practice: 1. Cut chicken and pork suet into pieces, put them in a bowl, and add ginger, onion, Shaoxing wine and soy sauce.
2. Wash the lotus leaves and cut them into sectors (two pieces more than chicken pieces), remove the old tendons on the back, scald them in a boiling pot and dry the water;
3. Put the rice flour into a bowl, add fresh soup, soy sauce, sugar and sesame oil and stir it into a paste. Put the soaked chicken nuggets and pig's plate oil into the paste and mix well. Put it in a plate with a lotus leaf, cover it with a lotus leaf and steam it for 30 minutes until it is crisp and rotten.
4. Lay the remaining lotus leaves with the back facing upwards, divide the steamed chicken evenly on the lotus leaves, wrap them into rectangles, arrange them neatly in a plate, steam them in a cage for 5 minutes, take them out, and smear them with sesame oil.
Comments: The meat is tender and moist, oily but not greasy. The fragrance of lotus leaves and the fresh fragrance of chicken are combined, and the chicken is fresh, tender, crisp and rotten, powdery and fragrant, salty and sweet. It has the effects of warming the middle warmer, benefiting qi, cooling and relieving summer heat.
Steamed ribs with glutinous rice
A very delicious dish, if you don't have a bamboo tube, you can use a bowl, and you need to steam it in a pressure cooker for an hour.
Practice:
1. Soak glutinous rice in warm water for half an hour to drain, and marinate ribs with soy sauce/ginger onion garlic powder/ginger garlic/wine/salt/a little white vinegar/sesame oil for half an hour.
2. Then pour the soaked juice into a bamboo tube. Add glutinous rice to the ribs with half a potato chip at the bottom (absorb the oil steamed from the ribs) and dip it evenly.
3. Steam in the pressure cooker for about half an hour to forty minutes. I steamed for forty minutes, and the bone scraps could be eaten. All the children in our family who don't like glutinous rice are scrambling to eat it. Only when you have tried it will you know how good it is.
The method of tofu balls
Materials:
A, 250g of tofu, 0/00g of carrot/kloc-,50g of laver and 50g of mushroom.
B, a little salt, 4g of rose spice, 20g of peanut powder or walnut powder.
Practice:
1, wrap the bean curd with cloth to remove water, mash it, add material B 1/2, wash and dice carrots and white radishes, soak mushrooms in soft dices, mix them with the mashed bean curd, make balls, steam them in a cage for 10 minutes, and take them out and put them on a plate.
2, add 200 ml of water to the pot, add another 1/2 B material to thicken the juice, and pour the prepared juice on the meatballs.
Features: delicious
Pumpkin assorted
Materials:
A, 300g pumpkin, 30g green beans, 30g corn kernels, 30g carrots, 30g potatoes, 30g onions, 30g tomatoes and 30g pineapples.
B, water 100 ml, a little salt, 3 grams of delicious food.
Practice:
1, peel pumpkin, remove seeds, cut into pieces, put it on a plate and steam it in a cage, and take it out for later use.
2, put water in the pot 100 ml, stir-fry all kinds of vegetables after boiling (all kinds of vegetables are diced), add tomatoes and pineapples when they are almost cooked, add material B, thicken, take out the pot and pour into the pumpkin plate.
Features: Beautiful color, sweet and sour.
Pearl Pillon
Materials:
A, 300 grams of glutinous rice, 3 pieces of bean curd skin, 30 grams of mushrooms and 200 grams of carrots.
B, a little salt, 3 grams of rose spice, 30 grams of peanut powder and 3 parsley.
Practice:
1, yellow glutinous rice washed, soaked 1 hour, drained for later use.
2, mushrooms soaked in soft diced, carrots diced, tofu skin chopped, put into a large basin and add B material and mix well.
3. Knead into balls, put them into yellow glutinous rice to make the surface stick with yellow glutinous rice, arrange them in a plate, steam them in a cage for 40 minutes, and take them out; Cut the coriander and sprinkle it.
Steamed beef with big umbrella
1, raw material processing. Cut the beef transverse tendon road into 2 cm square blocks. Chop beans, pepper and onion, chop lobster sauce with the back of a knife, and wash coriander for later use.
2, seasoning. Put beef in a pot, add vegetable oil, Shaojiu bean curd, pepper, onion, ginger, salt, soy sauce and lobster sauce and mix well, then add rice flour and fresh soup and mix well.
3. Steam and plate. Spread gauze on the steaming grid, directly steam the beef in it for 3 hours, take it out of the cage and put it on a plate, sprinkle with pepper noodles, pour sesame oil and garlic paste, and add coriander.
Problems and solutions that are easy to occur:
The finished product is not soft enough. There may be two reasons for this. In the first steaming, beef is not directly put into the steaming grid, but is filled in a bowl. The beef at the bottom of the bowl is not easy to steam. The beef selected for steaming beef under umbrella is usually wrapped with tendons, and the steam can't directly contact it, so it is difficult to make it soft. The second is that the firepower is not strong and the steaming time is not enough. If we had paid attention to these two problems, such problems would not have occurred.
Address of Hui canteen: Taziba, Pengxian County, Chengdu
Golden lotus root
Ingredients: sticky yellow rice100g, lotus root 250g, candied dates 50g, pineapple 50g and coriander 3.
Practice:
1, wash and soak the yellow rice for 6 hours, wash and cut the lotus root, wash and chop the candied dates, peel and chop the pineapple.
2. Mix the yellow rice, candied dates and pineapple evenly, pour a handful of the evenly mixed yellow rice into the small hole of the lotus root, and sprinkle the rest of the yellow rice on the lotus root.
3. Steam on a cage for 30 minutes, take it out and put it on a plate. Sprinkle coriander on the lotus root when eating.
Features: sweet and sour.
Steamed eggs with fish fillets
Cuisine: Zhejiang cuisine
Basic characteristics: tender, smooth and fragrant
Basic ingredients: 200g of shelled eggs, 200g of fresh fish slices, onion 1 0g, refined salt10g, monosodium glutamate10g, light soy sauce15g, pepper 0. 1 0g, and cooked vegetable oil 40g.
Practice:
1. Add 5g of salt to fish fillets and mix well with oil10g.
2. Stir the eggs into egg liquid, add salt and monosodium glutamate and mix well, and pour into the plate.
3. Boil the steamer, add the eggs and steam them on slow fire for about 7 minutes, then add the fish fillets and shallots, spread them on the noodles, steam for 3 minutes, take them out with waste heat for 2 minutes, pour soy sauce and oil, and sprinkle with pepper.
Steamed melon meat with powder
Raw materials:
Pumpkin 1 piece
Pork belly 300 grams
Steamed meat powder (commercially available) 2 packs.
Onion 1 root
Accessories:
A material: spicy bean paste 1 tablespoon.
Pepper 1/4 tsp
Sweet noodle sauce and fermented water 1 spoon.
Material b: sesame oil 1 spoon.
Salad oil 1 tablespoon
Material c: pepper powder 1/4 tsp.
Material d: sesame oil 1/2 tsp.
Practice:
1 Wash pork belly, cut into small pieces, put it in a bowl, add material A and steamed meat powder and mix well, marinate for about 30 minutes, add material B and mix well.
2 Cut the pumpkin into patterns, remove the melon seeds in the center to make pumpkin cups, fill in the marinated pork belly, and then move into a steamer to steam until the meat is cooked and rotten.
3 Wash the onion, cut it into powder, and sprinkle it with material C on the steamed melon meat.
4 Add D material to the pot, heat it, and pour it on the steamed pork.
Tips：
Pumpkin is also called golden melon because of its golden color. When making this dish, the last procedure of pouring sesame oil is unavoidable, and the sesame oil should be burned hot enough to pour it on chopped green onion and pepper powder, so that the pungent smell can be directly washed into the meat.
Features:
Pickled pork belly, stained with the aroma of pumpkin, has a better flavor.
Steamed hibiscus eggs with tender and smooth mouth
When you hear the word "hibiscus", you will know how tender this egg is. When I was young, I didn't like eating. My grandmother often cooked this dish with bibimbap to coax me to eat. Strangely enough, I liked it, which greatly shortened the time my grandmother fed me every time. I still miss this taste when I grow up. By the way, this dish is also called egg soup.
Ingredients: two eggs, a little chopped green onion.
Practice: Knock the eggs into a bowl, pour in some hot water, beat well, steam for 5 minutes on the pot, and sprinkle chopped green onion after taking out the pot.
Special note:
1, don't add cold water to the heated water.
2. The ratio of water to eggs is1:1,which is tender. Water can be replaced by bone soup, and a trace of salt can be added. Meat, shrimp, shredded vegetables and shrimp skin can be added inside. The steaming process can be watched at any time, and there is no liquid in it. Even if it is good, sesame oil can be added when eating.
3. Pay attention when steaming eggs: 1 To heat water, the ratio of water to eggs is 1: 1. 2 There are fewer cracks in the lid.
4. When you are ready, cover the bowl with plastic wrap, and then drill a few holes. It doesn't matter if you have more. I drill with chopsticks and steam on fire. About 8 minutes, to ensure that the surface is smooth as a mirror.
5, the baby loves to eat:
Beat an egg well first, then pour half a bag of fresh milk into it, and put it in the microwave oven to heat it into a cake shape, about 40 seconds to 1 minute and a half. You can put some sugar to eat when it is ready, or you can pour some milk. The baby loves it very much and it is very nutritious. By the way, the amount of custard can be determined by the amount of milk you add, depending on the baby's appetite.