Practice:
1, first in the pot of water to boil, water to be more, water more steam enough steam on the delicious, otherwise the meat will be firewood, there is no steamer if you use a stir frying pot, anyway, be sure to large containers, to be a lot bigger than the plate in order to have the space for the flow of air
2, the fish clean, and then in a flat plate spread a few large onion segments, the fish rest on it, put a lot of shredded green onions, shredded ginger spread on the fish, the water boiled on the pot after the steam
3, steam 7 to 8 minutes immediately off the heat, and then simmer for 5 minutes
4, the pad in the fish under the green onion segments and spread on the top of the ginger, shredded green onions, take out, drizzled with Lee Kum Kee's steamed fish soy sauce, and then in the pan Heat a tablespoon of oil (about a small bowl of like) dripping to the top of the fish, on it
Tips: Fish should be spread thin, if it is a whole fish, it is best to cut it from the stomach, spread on the plate to steam; if it is a piece of fish, the block and block should be separated from each other to leave a gap; so that the steam out of the delicious. There must be a pad of something to steam, to separate the fish and the water to steam the fish, otherwise it is easy to fishy, and the taste of the fish soaked in water is also very bad.
Steaming chicken is even simpler, you can use chicken wings, chicken wing root, chicken legs, these are better to deal with, after washing clean and cut into one inch size can be. You can steam it with mushrooms, bamboo shoots, ham or anything else, and the flavor of steamed chicken is also very good, depending on the conditions and taste.
1, mushrooms soaked, cut thick slices; bamboo shoots cut thin slices; ham cut thin slices (these are optional materials); chicken washed and cut
2, in the chicken drizzle a little wine, sprinkle salt, add a little soy sauce, cornstarch and mix well, and then and the other materials together in the deep dish steam (also if the water boiled before the pot steam Oh), generally speaking, 15 minutes will be enough
Steam the spare ribs and steam chicken It's almost the same as steaming chicken, but the most important thing is to add a lot of cornstarch and then drizzle a little oil before steaming. You can put some potato, taro and pumpkin cubes underneath the ribs for more flavor.
Practice:
1, the ribs cleaned and cut into sections, 2 cm long about the best
2, add a little salt, soy sauce, a lot of cornstarch (you can let each ribs are dipped in the amount of uniform), dripping a little oil, the water on the pot to boil and then steamed. Steaming time depends on the amount of ribs, if only a layer, then 20 minutes enough, and then each additional layer of more 3 to 5 minutes.
Outside the sale of steamed pork ribs, usually put a little more red pepper or something to add color, their own home just casually
Tips: After cutting the ribs with a lot of water, wash the blood water clean. But don't use boiling water to blanch, so the steamed out taste is not right.
Steamed ribs can be varied as glutinous rice steamed ribs, steamed pork ribs, steamed pork ......
The practice is similar, that is, the ribs are wrapped in glutinous rice or steamed meat rice flour to steam together. Seasonings in the raw flour to reduce, oil is not put, you can then add some wine, five spice powder or something slightly marinated, 15 to 20 minutes; the corresponding steam time should be lengthened, if it is glutinous rice steamed pork ribs, generally a minimum of 40 minutes, powder steamed pork ribs 30 to 40 minutes. If you have a pressure cooker, it is best to use a pressure cooker to steam, and fast and crispy, time, large fire bubbling after turning small fire and then steam 20 to 25 minutes.
The meat is filled with other ingredients and steamed together. You can have steamed tofu, steamed bitter melon, steamed cucumber, steamed mushrooms ......
The meat is seasoned to taste, usually with minced ginger, minced green onion, salt, a little soy sauce, the right amount of cornstarch or egg white (to prevent the meat from falling apart), you can also add some minced mushrooms, hoofs, or something to enhance the flavor and texture.
Take the steamed bitter gourd as an example, and do the following:
1, wash the bitter gourd, cut it into one-inch-long cylinders, and then scoop out the flesh in the middle
2, mix the meat filling with grated ginger, salt, soy sauce, and cornstarch, and then fill the bitter gourd with a spoon
3, and then steam it on the pot after the water has boiled for 15 to 20 minutes
The more complicated of the steamed dishes are Glutinous rice round, to put it bluntly is the meat filling wrapped in glutinous rice to steam, in fact, it is also easy, with the steam XX is almost the same, and finally in the meat filling on the outside of a layer of glutinous rice can be sprinkled with a bit of cornstarch or egg whites, or glutinous rice particles sticky not firm. Steam for about 30 minutes.
Besides the steamed dishes, the boiled ones are also relatively simple, suitable for raw hands to do, will not paste, will not be raw, at most the flavor is almost.
My favorite is the winter melon and vermicelli casserole, the ingredients are winter melon, vermicelli, shrimp.
Practice:
1, the winter melon peeled and cut thick slices, fans soaked in water, shrimp washed
2, all the ingredients to the casserole, and then sprinkle salt, add a little oil, add water to just cover all the ingredients, start cooking. First large fire open the lid to cook until the water boils, then turn to small fire, cover and simmer. Keep the heat very low or it will overflow easily, or simply leave the lid on tightly. Simmer until the water is almost collected, and then sprinkle a little pepper, chopped green onions can be.
In fact, these materials are very easy to cook, the water can be boiled, so then small fire simmering is mainly to cook the flavor, the time on how much arbitrary, the degree of water collection also depends on the person's preference, their own slowly try to master.
There are also some seafood casserole, fish ball casserole ...... are similar, if you want to taste more strong it, you can put the material in the pot before the pot to fry a little bit, such as winter melon can be fried to the flavor and then under the pot, the fish can be pan-fried to the two sides of the yellow and then boiled, the tofu can be a little bit of frying ... ... ...
Cooking is a kind of fun, with the practice as you wish, do not have to follow