Steamed vegetables are low in calories and fat. Steam them with delicious special ingredients and add a little sesame oil. It is a rare low-calorie and low-fat diet, nutrition and health package, which is very suitable for people who eat too much fat at present, and it is also a very reliable diet to lose weight, so that you can easily eat your weight. No matter what food, there are basically no vegetables that can't be steamed, and many kinds of vegetables are often used as raw materials when steaming vegetables. Let's get to know each other.
First course: steamed chicken with pumpkin
Steamed chicken with pumpkin, with soft rice, looks like a simple meal, and the method is simple. You don't have to endure the pain of smoking. Even if a person eats and enjoys, it must be full of pleasure.
1, prepare ingredients, pumpkin, mushrooms, salt, 2 chicken legs, oyster sauce, starch and garlic.
2, the pumpkin is cut into pieces and hollowed out, and the chicken is cut into pieces and drowned for use.
3, chicken, garlic cut into small pieces, oyster sauce, salt, starch, cooking oil, a tablespoon, grab well and mix well to marinate 10 minutes to taste.
4. Put the marinated meat into the pumpkin cup.
Steam in a steamer for 20-30 minutes.
Second course: Steamed fish.
Steamed fish can not only remove the fishy smell, but also have a strong sauce flavor, which is very popular.
1. Prepare ingredients, such as perch, soy sauce, shredded ginger, shredded onion, salt, steamed fish and soy sauce.
2. Viscerate the perch, scrape the scales and wash it for later use.
3. Coat the fish with onion Jiang Shui and marinate for 10 minute. Fill the fish belly with leeks and shredded ginger. Put it on a plate and coat it with Haitian soy sauce.
4. Boil the water in the pot, put the fish dish on it and steam for about 8- 10 minutes. Put shredded onion and shredded red pepper on the surface of the steamed fish, pour hot oil to stimulate the fragrance, and then pour soy sauce to steam the fish.
The third way: steamed egg soup.
Steamed eggs are eaten in restaurants, and children must order them. They are nutritious and taste good. How to make steamed eggs with smooth surface and tender taste like restaurants at home? As long as you master a few tricks, you can copy it perfectly.
1. Prepare 4 eggs, appropriate amount of salt, appropriate amount of chopped green onion, 5ml of steamed fish and 5ml of soy sauce.
2. Beat 4 eggs in a bowl, beat them with eggs, add a little salt and water. The ratio of water to eggs is 1.5: 1.
3. Sieve twice with a sieve to filter out impurities and bubbles. The most important step is to have smooth steamed eggs on the surface
4. Cover the plastic wrap, make holes in the plastic wrap with a toothpick, boil the water in the steamer and steam it in the steamer for about 8 minutes.
5. Sprinkle chopped green onion for decoration, then pour steamed fish and soy sauce, perfect.
The fourth way: Steamed chicken with mushrooms and black fungus.
1. Prepare dried mushrooms, dried fungus 10g, half chicken, 2 slices of ginger, soy sauce 1 spoon, oyster sauce 1 spoon, salt, sugar and sesame oil 1 spoon.
2. Mushrooms and auricularia auricula are soaked in cold water in advance and washed after soaking.
3. Cut the chicken into small pieces, shred the old ginger, put it in a bowl and marinate it with seasoning for 20 minutes. Put mushrooms, fungus and pickled chicken pieces into a dish, put them into a boiling steamer and steam for about 20 minutes.
Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.
In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.
This book * * * contains nearly 200 dishes, and each dish records the cooking principle, the selection of ingredients, the knife technique and the transmission of the five flavors of cooking in detail.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.
When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~
This book also collects a lot of details about cooking.
Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?
Friends who like cooking can click on the following link to buy: