┄ Steamed baby dishes┄
Steamed doll dish is a healthy dish that hardly needs any cooking skills. The key to success or failure is garlic pepper, especially garlic, which must be put enough to make it rich in flavor.
[List of ingredients]
2 baby dishes and 3 garlic 1 head millet spicy 1 bar.
Salt, sugar, steamed fish, soy sauce and chopped green onion hot oil.
[production steps]
1, soak the vermicelli first, and let it soak slowly in warm water for a while.
2. Cut the doll dish, cut it in half, and then cut it. The doll dish is a kind of pocket cabbage with sweet and tender taste and high value.
3, garlic can be cut a little more, which is the most important taste of this dish. If you like spicy food, you can have more millet spicy, or you can use chopped pepper instead.
4. Boil the baby cabbage in the water first, and it can be cooked in 1 minute. It will be steamed later, so you don't need to cook it for too long.
5. Add some oil to the pot, saute minced garlic, add some salt, and add some sugar. This taste is really super good, and the millet is also fried. 6. Adding some salt will better stimulate the aroma of pepper. Now let's set the plate, doll dish, vermicelli, garlic and millet. I made two plates.
7. Steam in the pan, and it will take about 10 minutes to get out of the pan. When it is hot, pour steamed fish soy sauce, pour some hot oil, sprinkle some chopped green onion, and the super fragrant garlic fan doll dish will be ready.
Steamed fish
Although this steamed Wuchang fish is very simple, it doesn't seem to affect its taste at all. It has no fishy smell, only delicate flavor, delicious meat and original nutrients.
[List of ingredients]
Wuchang fish, appropriate amount of salt, cooking wine, green onions.
Ginger, millet spicy, green pepper, onion, steamed fish and soy sauce.
[production steps]
1, let's cut the fish first. First, cut the head off, then cut it from the back of the fish to the belly of the fish until it reaches the tail. You can also cut it with scissors. The only thing to pay attention to here is that the position of the belly of the fish should not be cut off, leaving a little bit. This is the main shape of this fish we made today. It is difficult to set the plate after cutting it off.
2, put some salt on it, just a little bit, let it marinate a little, pour some cooking wine, remove its fishy smell, marinate for 20 minutes, and use this time to cut some green onions and ginger. In fact, ginger and ginger slices are all ok, and the main purpose is to get rid of the smell;
3, cut some millet spicy and green pepper, and then cut some onion segments. After tearing it in half by hand, you will find that it naturally rolls up, and this is reserved for the last use;
4. Now let's steam the fish. Steamed fish should be steamed in hot water, because fish is very easy to cook. If you want fresh meat, the steaming time should not be too long. You can turn off the fire in about 8 minutes, and the steamed soup will be poured out, because it is very embarrassing;
5. Set the plate now. Put shredded ginger and onion on the fish head, decorate it with green and red peppers, pour some steamed fish soy sauce, and then pour hot oil. This proud as a peacock fish is finished;
┄ steamed cabbage┄
Cabbage is a treasure with eight kinds of vegetables wrapped in it, so it is called a treasure bag, which means it is very beautiful and has a high value. Everyone can learn to cook it as a big dish. Its taste is refreshing and not greasy, and the whole family can eat it, and the taste is a little light.
[List of ingredients]
Chinese cabbage, spring onion, fungus, green beans and carrot starch
Sausage, mushrooms, lotus root, dried egg, salt and pepper powder
[production steps]
1, break the cabbage first, as long as the leaves and stems are cut, blanch in the water after boiling, at most 1 min, take out and drain.
2, the shallots are also boiled in the water, and they can be fished out in 10 seconds. After blanching a little, wait for the next bundle of cabbage.
3, soak fungus first, peel some green beans and corn; Dice carrots, ham sausage, mushrooms, lotus roots and dried eggs; Chop the soaked fungus.
4. Pour the oil in a hot pot, add all the side dishes and stir fry. Season with salt and pepper. Do not stir fry completely, and serve them out after breaking.
5. The leaves of the cabbage are scattered, a spoonful of stuffing is wrapped in the middle, wrapped and tied up, and small bags are made.
6. Put it in a steamer and steam it in a pot. Steam it in hot water and fire for 8 minutes.
7. Let's make a soup now. Pour the unused stuffing into the pot, boil a bowl of water and thicken the water starch. When the soup is thick, it can be served.
8, the purse is also steamed and ready to be cooked. You can eat it when you pour the soup. The taste is relatively refreshing, there is no greasy feeling, the taste is light, the stomach is relatively nourishing, the ingredients are relatively complete, and the nutrition is needless to say, but the fragrance can't be concealed.
┄ Steamed egg soup┄
Everyone knows the nutrition of eggs, and it is always indispensable on our dining table, so this egg custard is also included in the steamed dishes. It is tender, smooth, refreshing and delicious. Although it is a common ingredient, it does not affect our love for it.
[List of ingredients]
Egg 5 salt 1 spoon cold water 230ml sesame oil half a spoon pork one tablespoon.
[production steps]
1, first beat the eggs, five eggs weigh about 230 grams, a spoonful of salt, first stir with chopsticks;
2. Add 230 ml of cold water, and the ratio of eggs to water is1:1.Personally, warm water and cold water are actually ok, and the difference is not particularly great. Stir them evenly together;
3. Find out the bowl to be steamed with eggs, sift and pour it in, and put aside the floating foam with a spoon. This step can make the eggs steamed more completely and beautifully, cover them with plastic wrap, or invert a plate on them.
4. Now let's boil the water. Steamed eggs must be boiled in a pot. After the water is boiled, steam on high fire for 8- 10 minutes. The specific time still depends on the size of firepower. I use an induction cooker and steam it for * * * 10 minutes. The egg custard as smooth as a mirror is ready.