Ingredients: Chrysanthemum coronarium, flour, peanut oil, salt, garlic, soy sauce, sugar, balsamic vinegar, sesame oil, chili sauce
1, prepare a handful of Chrysanthemum coronarium, add water to clean, and then cut into small sections, mounted to control the water;
2, and then add two tablespoons of peanut oil, a spoonful of salt, mixing a little bit and then add an appropriate amount of flour;
3, evenly sprinkled on top of the Chrysanthemum coronarium, and then gently. Chrysanthemum above, and then gently copied and mixed, so that the vegetables above can be wrapped in a layer of flour, do not sprinkle too thick, a thin layer on the line, too thick is not easy to cook, the taste is not good;
4, and then start the pot of water, put on the steamer basket, laying cushions, cover the lid and then high-fire boiling, after the water boiled Chrysanthemum directly into the steam, high-fire 6 minutes will be enough, do not too long;
5, steam the vegetables when the time is not too long;
5, and then add two spoons of peanut oil, a spoonful of salt, mix a mix and then add a moderate amount of flour. p> 5, steamed vegetables to do a seasoning, minced garlic, soy sauce, sugar, balsamic vinegar, sesame oil, chili sauce, mix well with steamed vegetables to eat with especially fragrant;
6, the pot steamed off the fire, and then use chopsticks to pick scattered, and then loaded into a bowl while hot you can eat;
The practice of this powdered steamed vegetables to eat up a refreshingly fresh with a little bit of soft and sticky. Like to eat spicy with dipping sauce, spicy fresh and smooth, really especially fresh. The same practice either steamed Chrysanthemum or capers, are the new tender flavor in the spring.
Ingredients: 500 grams of mixed grain rice, 250 grams of purple potatoes, 100 grams of jujubes, 300 grams of peas, 500 corn kernels, 50 grams of raisins, 250 grams of glutinous rice flour
1, first prepare 500 grams of mixed grain rice with water and wash it clean, and then poured it into a rice cooker, and then add and cook rice with the same amount of water, put the lid on the lid and then press the cook button;
2, then prepare 250 grams of purple potatoes, peeled and cut into pieces, loaded into the plate into the steamer pot over high heat, take it out and pour it into a bowl and press it into the purple potato puree, and then put it aside;
3, and then prepare 100 grams of jujubes, wash the surface of the dust, and then cut in half, remove the inside of the kernel;
4, all dealt with after the pot of boiling water, add 1 tablespoon of cooking oil, boil and add 300 grams of peas. 500 corn grains to blanch water, 500 corn kernels into the blanching, after the break can be fished out, control the water after the first loaded up;
5, and then prepare a large bowl, the purple mashed potatoes, dates, corn kernels, peas are poured in;
6, at this time, we are also steaming grain rice, scooped out and loaded with them, I did not add the end of the roughly half, and then sprinkle 50 grams of raisins and mix well, and then add a small number of times 250 g raisins, and then add a few times, and then add a small number of raisins.
Although there is no sugar added, but tastes sweet, used for breakfast is also particularly delicious.
Ingredients: 200 grams of spinach, 5 eggs, 150 grams of warm water, soy sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper, sesame oil, salt, sugar
1, 200 grams of spinach with water to clean, cut off the root, then start a pot of boiling water, water boiled with 1 tablespoon of salt and 2 drops of cooking oil, and then the spinach in the blanching half a minute;
2, After the color immediately fished out of the cool water, and then squeeze out the water cut into small pieces of spare;
3, then prepare 5 eggs, beat into a bowl and add 1 tsp of salt and stir, and then poured into the 150 grams of lukewarm water, while adding water while stirring;
4, stirred after the sieve once filtered out the foam, and then the spinach into the lightly stirred a few times and mix well;
5, the egg mixture is well processed, prepare a glass bowl, first in the bowl inside a layer of plastic wrap, you can also directly brush the oil, are in order to prevent sticking to a better demolding, paved and poured into the egg mixture;
6, cover the plastic wrap and tie a few small holes in the exhaust, and then put into a steamer, the water boiled on the steam steam over medium-low heat for about 15 minutes;
7, while steaming the eggs of the time we come to do a sauce, soya sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper, sesame oil, salt, sugar, mix well on it, this is one of the most simple and delicious universal sauce, whether it is mixing noodles, dipping dumplings or do gazpacho are very tasty;
8, at this time the pot of spinach egg cake is steamed, open the lid and touch the container, if you find that the egg liquid is not yet completely solidified, then continue to heat until solidified until it is taken out Natural dry to warm;
9, and then inverted buckle removed tear off the plastic wrap, and finally cut into small pieces can be mounted on the plate, sweet and tender egg spinach cake is ready;
adults eat dipped in sauce to eat, very tasty and delicious.
A good-looking and delicious health dish is completed, spring liver remember to eat more spinach Oh!
Ingredients: 500 grams of gluten flour, 3 grams of salt, 240 grams of hot water, corn kernels, green beans, carrots, leeks, shrimp, salt, sugar, chicken broth, soy sauce, cooking wine, oyster sauce, pepper
1, the first to do the bag, the bowl with 500 grams of gluten flour, 3 grams of salt, 240 grams of hot water, the temperature is around 70 degrees, using chopsticks to stir into the flocculent first;
2, and then hand kneaded into a smooth dough, you can knead for a while, so that the dough to produce gluten, and then covered with plastic wrap to wake up for 20 minutes, so that the dough a little bit of relaxation more convenient operation;
3, wake up after we take the dough out of the kneading, directly rolled into long strips, and then divided into dumplings the size of the dermis dose;
4, sprinkle a little bit of dry flour and then put each small dose are With the palm of your hand to flatten, and then use a rolling pin to roll into a slightly larger than the dumpling skin sheet;
5, all rolled out and then give the skin brush with oil, first take out a piece of the surface of the oil brush and then put down a piece of the surface of the oil brush, continue to brush the oil, and continue to put the skin, 8-10 sheets for a group, all brush oil and put it in a good and gently press the center of the hand, and then gently rolled out with a rolling pin in all directions;
6, rolled out and directly into one to steam. After directly into a steamer to steam, into the steamer pot on high heat for 15 minutes;
7, out of the pot and immediately removed, while hot, one by one to unveil will be particularly good to unveil, each one is very thin, transparent and soft, and we usually eat spring rolls skin, not only hot to eat but also soft and strong, cool taste is the same;
8, then prepare a handful of corn kernels, a handful of green peas, a handful of carrots diced, water boiled and poured into the blanching water, and then the water was not too hot to eat, the water was not too hot. After the water boiled pour in blanching, cook a 3 minutes after the fish out of the drained water standby;
9, and then a handful of leeks also blanched, so that the next time it is not easy to use the broken;
10, and then start the pot of oil, the next green onion and ginger incense, and then the shrimp to deal with the pouring in, stir fry until browning the corn beans and carrots are also poured into the stir-fry evenly and then simply adjust the flavor, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce, pepper;
11, and then continue to stir fry for 3 minutes after the pot, the filling part is done, then we take out the steamed dough, a dough put a big spoon fried shrimp stuffing;
12, wrapped up and then tied up with chive leaves to close, our bags are done, which are full of stuffing material, eat! It is crisp and refreshing, very fragrant, a small bag of good-looking and delicious.
Ingredients: 1 catty of pork, 7 eggs, 1 carrot, green onion moderate, a spoonful of starch
1, the first to prepare 1 catty of pork, I used the front leg meat, peeled and cut into pieces.
2, and then a carrot, peeled and also cut into large pieces.
3, first add the meat to the meat grinder inside, and then two slices of ginger to deodorize, together with the meat stuffing, hit the good first pour out.
4, and then the carrots also stranded a little, 5 seconds is enough, with a little bit of granularity is more delicious, and then poured out first put aside.
5, this time we give the meat to simply season a flavor, salt, oyster sauce, soy sauce, and then an egg, and then in a direction to beat on the strength.
6, stirring to feel the resistance of the time can be, this time the carrot diced also add in, and then a handful of small green onions.
Continue to stir well, our meat filling part is ready.
7, the following to do the egg skin, add a spoonful of cornstarch in the bowl, and then a little water and stir to melt.
8, then prepare 6 eggs into the bowl, and then the starch water also poured in, whisk together evenly on it.
9, non-stick pan preheating brush oil, scoop into a tablespoon of egg mixture, gently turn the pan, so that the egg mixture to the bottom of the pan are flat full, and then open a small fire cooking.
10, the surface is solidified and shaped, turn over, and then cook for 5 seconds on the pan. Our egg skin is done, are very complete and beautiful, a sheet are not broken.
11, then take an egg skin, put a tablespoon of meat filling in the center, first lay flat, leaving a little gap on the side, do not spread all over, and then brush a layer of egg wash on the gap.
12, then from one end of the roll up on the line, brush the egg wash can be better adhesion together, all done on the steamer can be steamed, remember to put a layer of non-stick mat on the steamer, or brush a little oil to prevent sticking, when placed between each leave a little space, do not all next to each other.
13, then the water on the pot to steam, 12 minutes on high heat can be out of the pot, take out a little bit of cooling for a while, not hot hands can be cut into pieces.
You see, completely will not fall apart, layer by layer, very beautiful, our pork omelette is ready. Used to stew vegetables to make soup or eat directly, are very fragrant.
Ingredients: 500 grams of pork, 200 grams of glutinous rice, 1 section of lotus root, half a carrot, 1 egg, green onion, ginger, garlic, 20 peppercorns, soy sauce, old soy sauce, salt, chicken, sugar
1, first to soak the glutinous rice, 200 grams of glutinous rice with water to wash, and then soak overnight in advance.
2, then come to the preparation of pepper water, 20 peppercorns with boiling water soaked for 10 minutes, fully stimulate the flavor.
3, 1 catty of pork front leg meat first cleaned, and then soak for 30 minutes, soak out the blood inside.
4, soak well after the first skin, and then change the knife cut pieces.
Cut and add to the meat grinder inside the meat into the stuffing, and then put aside.
5, then prepare 400 grams of lotus root, peeled, and then cut into pieces
6, and then half a carrot, 150 grams will be enough, peeled and cut into pieces.
7, all cut up and then added to the meat grinder into small particles, be sure not to break too much, with a bit of granularity will eat more crisp.
8, all beat up and then cut some green onions and garlic, green onions cut scallions, ginger chopped, garlic is also cut into pieces.
9, we prepare a large bowl, the first meat mixture poured in, then several times to soak the good pepper water is also poured in, in one direction to beat on the strength of the mixing to feel the resistance of the time can be.
10, and then the carrots, lotus root, green onions, ginger and garlic are added, and then began to seasoning, salt, sugar, soy sauce, soy sauce, chicken broth, and then finally beat 1 egg, mix well after the filling is ready.
11, we then soak the good glutinous rice poured out and drained, and then began to rub the balls, hands smeared with a bit of oil to prevent sticking, take a ball of meat filler rub round.
12, and then rolled on a circle of glutinous rice after a little bit of organization.
13, then you can enter the steamer, the glutinous rice balls placed one by one, and then the water boiling time, high heat steam 40 minutes.
14, there are still some meat mixture just used to do boiled, start the pot of boiling water, use the tiger's mouth to squeeze out the balls, and then scooped into the pot with a spoon. The water in the pot do not boil, warm turn state under the pot, so that cooked out of the balls will not fall apart.
15, cook to all floating up on the cooked, scooped out to eat, sprinkle some small onions can start, this practice is very simple, eat up but very tender, pills inside the lotus root particles, crisp and refreshing, really especially delicious.
16, this time the pot of glutinous rice balls are also cooked, turn off the heat and cover the pot to remove it can be, sprinkled with small green onions can start.
Good-looking and delicious glutinous rice balls are ready, soft and Q elastic and tender, with lotus root and carrots, eat up will not feel greasy. The next time you eat directly on the pot to steam on it.