The 7 steamed dishes are authentic, easy to make, less fumey and not greasy, perfect for summer. The weather is hot in summer, so making steamed vegetables is perfect. Steaming vegetables is not only simple and time-saving to make, but also light and not irritating. The steaming cooking method can better retain the original flavor and nutrition of the ingredients. Here are 7 home-cooked steamed dishes that are healthy, fume-free, simple and convenient!

Ingredients: 400 grams of pork belly or pork leg, 3 salted cuttlefish, appropriate amount of shredded ginger, half a teaspoon of sugar

1. There is a lot of coarse salt on the surface of the pickled salted cuttlefish. Rinse the cuttlefish clean, cut it in the middle, pull out the transparent fish bones, and cut out the eyes of the cuttlefish. After processing, rinse it twice to remove any impurities.

2. Cut the cuttlefish into cubes, and then chop it roughly a few times. Don’t chop it too finely. Chop the pork as well. Mix the pork and cuttlefish together, add a little sugar, and stir clockwise until the meat filling becomes thick.

3. Place the meat filling on a plate. Do not press the meat filling after placing it on the plate.

4. Boil the water, then put the plate into the pot and steam over high heat for 10 to 15 minutes. The steaming time should be adjusted appropriately according to the thickness of the meatloaf. Finally, sprinkle with shredded ginger, cover and steam for 30 seconds.

Ingredients: cobia, ginger, chives, soy sauce

1. Scrape the fish scales clean, rinse the blood on the fish with running water, drain the water and set aside.

2. Spread the scallions and ginger slices in the center of the plate, then put the fish, and then put a few slices of ginger on the fish.

3. Boil the water. After the water boils, put the fish into the pot, cover it with a lid and steam over high heat for 8 to 10 minutes (do not put the fish in cold water when steaming it).

4. Cut the scallions into shreds. After the fish is steamed, pour out the steamed soup. Remove the white scallions at the bottom of the fish and the ginger slices on the fish and throw them away. Pour over the steamed fish. Add fish soy sauce, spread with shredded ginger and green onion, and finally heat a little hot oil. When the oil smokes, pour it on top of the ginger and green onion.

Ingredients: One white radish, 200 grams of pork, a little ginger, a little green onion, 1 tablespoon of oyster sauce, 1 teaspoon of corn starch, a little salt

1. Peel the white radish Cut into thin slices, boil a little water in a pot, add radish slices, and scald until the radish slices become translucent and soft, so that the radish will not break easily when rolled into meat.

2. Chop the pork into pieces, add oyster sauce, starch, salt, minced ginger, and chopped green onion, stir clockwise until the meat filling is thick and not loose, then marinate for 15 minutes.

3. Pick up a little meat filling and place it on one side of the radish slices. Gently fold the radish slices to wrap the meat filling. Do not use force to avoid breaking the radish slices. After everything is wrapped, place it on a plate and arrange it.

4. Put the plate into the pot and steam over high heat for 15 minutes. Pour the steamed water into the pan, add some light soy sauce, bring the soup to a boil, and finally pour the soup over the steamed radish meat rolls.

Ingredients: 1 baby cabbage, 2 eggs, appropriate amount of garlic, 1 bundle of vermicelli, 10 grams of dried shrimps, 1 spoon of oyster sauce, 1 teaspoon of starch, 1 spoon of light soy sauce, half a bowl of water

1. Soak the shrimp skin for 3 minutes, squeeze out the water, soak the vermicelli in hot water until soft, then chop and set aside. Pour an appropriate amount of oil into the pot, pour in the egg liquid, break up the eggs and fry until cooked, then use a spatula to mash the eggs into pieces and set aside.

2. Put a little oil in the pot, add minced garlic and dried shrimps and stir-fry until the aroma overflows. Pour in the chopped vermicelli and chopped eggs, add in oyster sauce and stir-fry evenly, taste it while frying.

3. Break off the baby cabbage leaves one by one, cut off the hard parts of the cabbage, blanch the leaves in boiling water until soft, then remove and drain the water and set aside.

4. Flatten a piece of vegetable leaf, add vermicelli and egg filling, fold both sides of the vegetable leaf towards the middle and then roll it up, with the seam facing down. After all is rolled up, put it into a steamer and steam it for 10 minutes over high heat. .

5. When steaming cabbage rolls, prepare the gravy. Pour half a bowl of water into the pot and bring to a boil. Add light soy sauce, then pour in a little starch and cook until the soup thickens. Finally, just pour the gravy on the cabbage rolls.

Ingredients: 1 eggplant, 2 tablespoons of white rice vinegar, 2 tablespoons of sugar, half a bowl of starch water, 5 cloves of garlic, appropriate amount of chives

1. Cut off the top of the eggplant. Then cut into 2 sections, cut into thick slices and then cut into thin strips, soak in water for 10 minutes, then drain the water, sprinkle with 1 teaspoon of salt and mix well. After 15 minutes, the eggplant will become soft and water will come out. Pour the eggplant with water. Rinse once and squeeze dry.

2. Squeeze out the water from the eggplants and put them on a plate. After the water boils, put them into a pot and steam them over high heat for 6 to 8 minutes.

3. Stir the sugar, rice vinegar and half a bowl of water evenly, pour it into a pot and bring to a boil over low heat. After the sugar melts, taste the sweetness and sourness, make appropriate adjustments, then pour in a little starch water and cook until the sweet and sour water in the pot thickens.

4. Finally, pour the sweet and sour water on the steamed eggplant, sprinkle with minced garlic and chopped green onion, stir well and serve.

Ingredients: 80 grams of lean meat, 3 pieces of soft tofu, 1 spoon of soybean paste, 1 teaspoon of starch, 1 spoon of cooking wine, a little pepper, appropriate amount of chives

1. Pinch the lean meat Chop the meat into small pieces, add pepper and cooking wine and marinate for 10 minutes. Cut the tofu into slices about 1 cm thick and spread them on a plate.

2. Put a little oil in the pot, add the lean meat and stir-fry until it turns white and the meat is loose, then add the soybean paste and stir-fry evenly.

3. Pour half a bowl of water to boil, then add a little soy sauce to color the lean meat to make it look more appetizing, then cover and simmer for about 5 minutes on low heat to make the soup liquid. More fragrant.

4. Spread the stir-fried minced meat on the tofu, pour in the soup from the stir-fried minced meat, put it into a steamer, steam over high heat for 10 minutes after the water boils, and finally sprinkle with chopped green onion. That’s it.

Ingredients: 350 grams of clams, 4 eggs, a little chives, appropriate amount of ginger, 2 spoons of light soy sauce, half a spoon of peanut oil

1. After buying the clams, use light salt water first Soak for 1 hour to allow the clams to spit out the sand.

2. Put an appropriate amount of water into the pot, add ginger slices, bring the water to a boil over high heat, add the clams after the water boils, and pick them up immediately when you see the clams opening.

3. Mix the egg liquid and water evenly in a ratio of 1:3, then pass through a sieve, pour it into a plate, and use a spoon to skim off the foam on the surface.

4. Place the clams in the egg liquid with the opening facing up, then put it into the steamer, cover it with a plate to prevent water vapor from dripping, and steam over high heat for 20 minutes.

5. Prepare the seasonings when steaming the eggs. Mix half a tablespoon of peanut oil, 2 tablespoons of light soy sauce, and 1 tablespoon of cold water to make a sauce. Finally, pour the sauce on top of the steamed eggs, sprinkle with chopped green onion, cover the pot and continue steaming for 1 minute.