Attitude is everything. Everyone cooks steamed vegetables at home. Most people just sprinkle the prepared sauce on the cooked vegetables immediately. This "waterfall" fruit juice pouring method seems overwhelming, just like a sinister person, who can't tell the level at all, let alone the three-dimensional taste buds. Therefore, attitude is everything. Steamed vegetables and taste buds are life. Don't underestimate these key points: 1. When blanching vegetables, adding a little cooking oil and salt can make vegetables with sufficient water become particularly green and bright. This is a special cooking skill. 2, prepare a little boiled juice, it is best not to worry about the garlic smell in the juice. 3. To prepare a better flavored juice, you should pour it from the side of the plate with a spoon, and then pollute it from bottom to top, so as to have an overlapping effect. This is a three-dimensional sense of taste buds.
Production technology of steamed oil wheat vegetable 1. Although the plant is short, this season's oil wheat dishes are particularly crisp, which is the perfect time to make steamed oil wheat dishes. Wash the whole tree under the tap water pipe with 360 grams of tender oil wheat vegetables without peeling. Pay attention to the hidden position of the leaves and stems, and don't leave any fine sand. Prepare a large basin of cold boiled water.
2. Pour a certain amount of cold water into the pot. When it is popular to cook, add 5 grams of salt and 5 grams of cooking oil, which will make the oil wheat dish particularly green. Keep the boiling heat, add the oil lettuce, boil again, soak for 10 second, and cook the oil lettuce. Scoop up the oil wheat with a big colander and immediately put it into the prepared cold water basin, which is too cold to avoid being warmed again and endangering the crispy taste of the oil wheat.
3. Take a bowl and add 3g sugar, 1g chicken essence or chicken essence powder (optional), 10g oil consumption, 15g delicious fresh soy sauce and 60g cold water. Chop minced garlic10g; 10g red pepper is cut into Fu Xiao and finally used to decorate the dishes. Pour the prepared sauce into a pot, boil it with low fire, add garlic paste, boil it again, pour garlic paste into a bowl, and cool the sauce to room temperature.
4. Pick up the drowning oil wheat vegetables, control the pure water, and put them in the flat plate with the first and second neutral fire, so as to look good.
5. Spoon the cold seasoning juice into the plate along the edge of the plate, and decorate the surface with red pepper Fu Xiao. This steamed oil wheat dish is finished.