The most convenient steamed vegetables

A collection of delicious steamed vegetable recipes

The fragrance of the kitchen

A comprehensive collection of delicious steamed vegetable recipes (1)

Stuffed mushrooms with hundreds of flowers

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Prepare raw materials:

100g fresh shrimp, 100g pork stuffing, 9 dried mushrooms, 25g egg white (half)

Prepare seasoning:

1 tsp salt, 1/2 tsp sugar, 1 tsp starch, 1 tsp cooking wine

Preparation steps:

1. Prepare the required materials.

2. Peel off the shrimp shells and remove the sand lines for later use.

3. Soak the dried mushrooms in cold water for 2 hours in advance, then fry and remove the stems and set aside.

4. Chop the shrimp into shrimp paste and mix with minced pork. Add egg white, salt, a little sugar and cooking wine.

5. Stir the meat filling in one direction until stiff.

6. Fill the mushrooms with meat filling and arrange them neatly on the plate.

7. Put it in the steamer.

8. After boiling the water over high heat, turn to medium-low heat and steam for 7 minutes.

9. Pour the steamed soup from the plate into the pot, and thicken the gravy with water starch.

10. Pour it on the steamed shrimps and mushrooms, and garnish with wolfberry and blanched broccoli.

Warm reminder:

1. The best taste of minced pork is 3 points fat and 7 points lean. If it is too thin, it will taste bad.

2. You can also use fresh shiitake mushrooms to make this dish.

Steamed chicken wings with chopped pepper

Prepare ingredients:

Four chicken wings, two tablespoons of chopped pepper, one head of garlic, one onion, one piece of ginger, and half a teaspoon of salt

Production process:

1. Raw material drawing.

2. Chop the chicken wings into small pieces, put the water in the pot and boil, add the chicken wing pieces and blanch them for 3-6 minutes, then remove, wash and drain.

3. Mix minced ginger, garlic and chopped pepper.

4. Put oil in the pot, fry and chop the pepper until fragrant.

5. Add chicken, salt, mix well, and turn off the heat.

(You can also skip the fire in steps 4 and 5, just mix chopped peppers, minced garlic and cooking oil, add chicken wings, mix well and steam them directly. But fried chopped peppers taste better.)

6. Put it in a bowl, steam it for about 15 minutes and it is ready to eat.

Warm reminder:

1. Steamed chicken with chopped pepper is a delicious and simple dish. The taste of chopped pepper is unique and simple, so don’t add other seasonings.

2. Chicken wings can be replaced with chicken wings or chicken legs.

3. In fact, you don’t need to fry the chopped peppers, but the fried chopped peppers will make the steamed meat more fragrant.

4. Because chopped pepper is very salty, so add less salt. Students who like chicken essence can add a little more to enhance the freshness.

Delicious steamed pork

Ingredients to prepare:

Pork belly, peas

Steamed pork powder:

Rice, glutinous rice, Sichuan peppercorns

Ingredients for marinating meat:

Sichuan peppercorn powder, five-spice powder, green onion and ginger juice, fermented bean curd, fermented glutinous rice, sugar color, bean paste, soy sauce

Preparation steps:

1. Mix rice and glutinous rice (approximately 2:1 ratio) evenly, add 10 peppercorns, stir-fry over low heat until yellow, let cool, and use a food processor to grind into coarse rice noodles.

2. Stir-fry the Sichuan peppercorns until slightly burnt and rich in fragrance. Let cool and then pound into powder, or use a food processor to grind into powder.

3. Wash the pork belly, drain the water, and cut into large thin slices.

4. Add bean curd, fermented glutinous rice and sugar color. The fermented bean curd should be crushed.

5. Continue to add finely chopped bean paste, five-spice powder, pepper powder and a little soy sauce.

6. Add steamed pork powder and peas, mix thoroughly, and adjust the dryness and humidity with onion and ginger juice.

7. Take a deep plate, place peas on the bottom of the plate, arrange the meat slices neatly on top, cover with tin foil, put cold water into the pot, bring to a boil over high heat, then turn to low heat and steam for about 1.5 hours.

Warm reminder:

1. Steamed pork powder can also be made entirely of rice, and you can adjust it according to your favorite taste.

2. Zanthoxylum bungeanum must be freshly fried and ground to be fragrant.

3. Fermented bean curd and bean paste are very salty, so there is no need to add additional salt. Use a small amount of soy sauce to adjust the saltiness. If there is no sugar color, you can also use soy sauce instead.

4. The onion and ginger juice can adjust the dryness and humidity. It is better to moisten the rice noodles without excess soup.

5. It tastes better after re-steaming, that is, steaming for 1.5 hours for the first time, then steaming for 1 hour after cooling completely, the taste will be the best.

Friends often ask me about the proportions of various ingredients. Today I will give you a reference portion: two large plates of steamed pork belly will require approximately: 2 pounds of pork belly, 1 measuring cup of rice and glutinous rice, 2 pieces of fermented bean curd, and glutinous rice glutinous rice. 2 tablespoons of sugar, 1 tablespoon of bean paste, and other appropriate amounts.

Steamed Shrimp Cups with Mushrooms

Preparation Ingredients:

6~8 fresh shiitake mushrooms, 8~10 fresh shrimps, a few chives

Production process:

1. Wash the mushrooms and remove the stems

2. Peel the shells and devein the shrimps, wash them, chop them into puree, and finally season them. Add a little salt and stir well

3. Fill the processed shrimp paste into the mushrooms

4. Turn the steamer on until the water in the pot boils, add the mushrooms, Steam for 5 or 6 minutes

5. Wash and chop the shallots and sprinkle them on the steamed mushrooms

Warm reminder:

You can decide the fineness of the shrimp paste yourself. If you want it to be particularly fine, you can use a blender to beat it.

Pea radish and chicken meatballs

Preparation ingredients:

125g chicken breast meat

Preparation ingredients:

30 grams of pea puree, 1 small piece of carrot, 2 small pieces of dried shiitake mushrooms

Prepare seasonings:

A few drops of fresh ginger juice, a few drops of celery juice, a little soy sauce, a little egg white, A little starch

Preparation steps:

1. Wash all the raw materials, peel the carrots, soak the mushrooms until soft and remove the stems, and remove the fascia from the chicken;

2 , after the peas are cooked, crush them with the back of a knife;

3. Place them in a sieve and sift with the help of a grinding rod;

4. Slice the chicken and smash it evenly with the back of a knife. Then cut into small pieces, and finally mince into minced meat (you can also use a blender to mince it). Chop the carrots into fine pieces, blanch the mushrooms, squeeze out the water, and chop into fine pieces;

5. Add ginger juice, celery juice, and soy sauce and mix thoroughly, then add egg white and starch and mix thoroughly in one direction;

6. Add pea puree, carrots and shiitake mushrooms, stir thoroughly in one direction;

7. Place the cut carrot flowers on the plate (can be cut directly into rounds) );

8. First put water in the steamer and start boiling. At this time, start making the meatballs and place them on the radish slices one by one. After the water boils, put it in a steamer and steam it for about 6-8 minutes.

Suitable for babies over 9 months old

Experience sharing:

1. This is a magazine request, and the seasoning is "within one year old" Make it according to the child's dietary requirements, and older children can add more as appropriate;

2. Make the raw materials as fine as possible and make the balls smaller to facilitate baby chewing and swallowing;

3. If there are no peas, you can use "tofu" instead. Children who are allergic to egg whites can leave it alone;

4. You can make a little more at a time, wrap it in plastic wrap according to the amount your baby eats each time, put it in a crisper box and store it in the freezer of the refrigerator, preferably within one month. Use up;

Nutritional introduction:

"Fresh peas" are rich in carotene and vitamin C, have the effect of cleaning the intestines, can also make the skin soft and smooth, and can inhibit the formation of melanin. , helpful for beauty. The protein in peas is not only rich in nutrients, but also of good quality. Regular consumption is of great benefit to the growth and development of children.

Peas are delicious and nutritious, but eating too much can cause bloating. Therefore, it is not advisable to exceed 50 grams at a time.

Chicken contains a lot of high-quality protein, and the fat contained in chicken is mostly unsaturated fat, which is essential for the development of the baby's brain and nervous system. In addition, chicken also contains a large number of trace elements such as iron and zinc, and is also rich in vitamins. Therefore, chicken is very suitable as a complementary food for babies.

Steamed shrimp

Prepare ingredients:

500 grams of sand shrimp, 1 small piece of ginger, 3 to 4 cloves of garlic, appropriate amount of soy sauce for steamed fish (or seafood Soy sauce)

Production process:

1. Clean the shrimps, cut off the shrimp whiskers and feet;

2. Chop the garlic and ginger separately;

3. Boil water in the steamer, put the shrimp into the steamer, put it on top of the steamer after the water boils, and steam over high heat for 5 to 6 minutes; It is hollow, so it heats up very quickly. If you use a dish to steam it, the time will need to be extended a little longer)

4. Heat up another pot, heat the pot with cold oil, add ginger and minced garlic. Saute over low heat until fragrant;

5. Then add the steamed fish soy sauce, turn off the heat and put it into a small dish.

6. After steaming over high heat for 5 to 6 minutes, turn off the heat and simmer for 3 minutes before serving. Remember to eat it while it is hot. It will not taste good when it is cold.

Warm reminder:

1. For fresh shrimp, the most delicious way to eat it is to boil or steam it.

2. Originally, umami sauce was used, but the umami sauce is very salty. It is recommended to use soy sauce that is not too salty and delicious, such as steamed fish soy sauce or seafood soy sauce.

Steamed fish head with chopped pepper

Preparation ingredients:

1 fish head, 35ml of Prince chopped pepper, 2 cloves of garlic, 1 piece of ginger, 1 green onion

Prepare seasonings:

5ml rice wine, 3ml salt, 2ml white sugar, 10ml Gold Label light soy sauce, 10ml oil

Production process:

1. Remove the gills from the fish head, clean it, cut the two halves, and connect the bottoms;

2. Apply 5ml of white wine evenly all over the fish head;

3. Sprinkle 3ml Spread salt evenly on the fish heads;

4. Put the fish heads together and marinate for 30 minutes;

5. Mince the ginger and garlic, and cut the green onions into chopped green onions and set aside;

6. Open both sides of the marinated fish head, place it on the plate lying down, and put ginger slices on top. After the water in the pot boils, put it into the pot and steam over high heat for 3 minutes;

7. Take it out, remove the ginger slices, and pour out the soup on the plate;

8. Step 6: When steaming the fish, heat up another pan with oil, sauté the minced garlic and ginger until fragrant, add Prince Edward minced pepper and stir-fry until fragrant;

9. Add the stir-fried ginger, minced garlic and minced ginger. Put the pepper and pepper together on the fish head;

10. Turn the heat back on and steam for 7 to 8 minutes, then turn off the heat and steam for 3 minutes;

11. Use a small pot to put 10ml Bring cooking oil, 15ml Gold Label light soy sauce, and 2 grams of sugar to a boil, and immediately pour it on the fish head;

12. Sprinkle with chopped green onion and serve. It tastes better when served hot.

Warm reminder:

The most delicious fish head with chopped pepper is the head of big fish. However, I didn’t buy it that day, so I finally chose a catfish head. However, it is also delicious.

Steamed tofu with minced pepper and minced pork

This steamed tofu with minced pepper and minced pork is very simple to make, and the tofu and minced meat taste very fresh and tender, and the tofu has a little meat. Delicious, with a hint of spiciness from chopped peppers, tangy and tender, it is also an appetizer.

Prepare raw materials:

2 pieces of tofu, 100g of pork, 20ml of chopped pepper, 1 green onion

Prepare seasoning A:

1ml salt, 5ml light soy sauce, 10ml cornstarch, 10ml water

Prepare seasoning B:

5ml edible oil, 15ml light soy sauce

Production process:

1. Rinse the tofu and cut it three times horizontally and vertically. Do not cut it to the end, just cut it to 2/3 of the tofu. This can maintain the integrity of the whole piece of tofu and make the tofu more durable. Easy to taste;

2. Chop the pork into minced meat, chop the white part of the green onion and add it to the minced meat. Add seasoning A and stir in the same direction with chopsticks until it becomes gelatin;

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3. Divide the minced meat into two parts and cover it on top of the tofu;

4. Spread chopped pepper on top of the minced meat;

5. Boil a pot of water , after the water boils, put the tofu into the pot, steam over high heat for 12 minutes, turn off the heat and then steam for 5 minutes to get out of the pot; (there is a bit too much meat and the minced meat is too thick, so it needs to be steamed for a longer time. If the minced meat is spread If it is thinner, steaming for 10 minutes is enough)

6. Pour the soup from the steamed tofu dish into a small pot, bring to a boil with seasoning B, and pour over the minced pork tofu with chopped peppers. On top, sprinkle with chopped green onion.

Fish-flavored steamed eggs

This fish-flavored steamed egg looks a bit spicy because of the addition of Pixian bean paste, but in fact it is not very spicy and is very spicy. Serve the meal. If you don't like ginger, don't cut it into pieces. Cut it into larger pieces and pick them out. Of course, you don't have to put the ginger.

Prepare ingredients:

4 eggs, 50 grams of meat filling, 10 grams of dried fungus

Prepare ingredients:

10 grams of chopped green onion , 5 grams each of minced ginger and garlic, 4 grams of spicy bean paste, 3 grams of salt, a little sugar, 1/2 tsp vinegar, 1 tsp sesame oil, appropriate amount of water starch

Production process:

1. Crack the eggs into the Lockglass glass crisper.

2. Add a little salt and 2 times the amount of warm water as the egg liquid and stir evenly (you can filter it through a sieve to make the custard more tender). Add cold water to the pot, turn to medium heat and steam for about 10-15 minutes after the water boils. (Decided according to the size of the container and the number of eggs)

3. Soak the fungus, remove impurities and chop into pieces. Cut ginger and garlic into mince and set aside.

4. Heat the oil in the wok, add the minced meat, minced garlic and ginger and stir-fry until loose.

5. Add bean paste and stir-fry until fragrant.

6. Then add salt, sugar and a small amount of water to boil, add the fungus and boil again.

7. Thicken the gravy with water starch, pour in vinegar and sesame oil, and sprinkle with chopped green onion to make fish sauce. (The sun was almost setting when it was ready, so I was in a hurry and didn’t have time to add the chopped green onions)

8. Pour the fish-flavored sauce over the steamed eggs.

Experience sharing:

1. Adding some dry starch when soaking dry fungus can better help clean the impurities on the fungus.

2. Filter the egg liquid to make the steamed egg more tender, cover it with plastic wrap or steam it with a lid to make the surface of the egg liquid smooth and wrinkle-free.

3. The ratio of eggs to warm water is 1:2 (it can also be replaced by cold water), or the ratio of 1:1 or 1:1.5 can be used.

4. After adding warm water to the egg liquid and stirring evenly, there will be some foam floating on the egg liquid. Filter it out to ensure that the egg liquid is smoother and smoother.

5. If there is clear soup, replace water when making fish sauce, the taste will be better. You can also add some water chestnut grains to the fish sauce to make it taste better.

Chopped pepper fish head tofu

Today’s chopped pepper fish head tofu, I added tofu. After steaming, the tofu absorbed the freshness and saltiness of the fish head and chopped pepper. The taste is very good, the red chopped peppers are very bright in color, the fish head meat is tender, fat but not greasy, it is also very good for entertaining guests.

Prepare ingredients:

1 fish head, a small piece of tofu, salt, ginger, pepper, cooking wine, chopped pepper, green onion, white pepper, vegetable oil, green onions.

Production process:

1. Wash the fish head first, split it in the middle, add cooking wine, green onion segments, Sichuan peppercorns, white pepper, 1/2 teaspoon salt and ginger slices Marinate for 20 minutes.

2. Cut the tofu into small bars and place them around the plate.

3. Put the shredded green onion and ginger into the middle of the tofu, place the marinated fish head on top of the tofu, and put a layer of chopped chili pepper on the fish head.

4. Put water in the steamer to boil, add fish heads, steam over high heat for 10 minutes, turn off the heat and simmer for 5 minutes.

5. Take out the fish head, sprinkle with chives, heat up another pot or a large spoon, add oil, after the oil is hot, pour it on the fish head.

Steamed prawns with garlic vermicelli

Preparation ingredients:

11 fresh shrimps, 1 handful vermicelli, 2 green onions, 2 slices of ginger, 5 cloves of garlic ,

Sauce ingredients:

1.5 spoons of light soy sauce, 1 spoon of mature vinegar, 1/2 spoon of sesame oil, 1 spoon of water, half a spoon of sugar, appropriate amount of salt

Production process:

1. Remove the heads of the shrimps, cut the backs of the shrimps with a knife, and pick out the black intestines.

2. Mix the ingredients into a bowl of sauce and set aside. Soak the vermicelli in warm water for 10 minutes. Mince the onion, ginger and garlic and set aside.

3. Drain the soaked vermicelli and spread it in a large bowl, then spread the shrimp evenly on the vermicelli.

4. Heat oil in a pot, add onion, ginger and garlic and saute until fragrant. Set aside.

5. Evenly spread the fried onion, ginger, garlic and oil on the shrimp.

6. Pour in the prepared sauce and mix well.

7. Put it in a steamer, steam for 8-9 minutes after the water boils, take it out and garnish with shredded green onions.

Warm reminder:

1. Fans should be soaked in warm water beforehand.

2. After the sauce is prepared, you can taste it, or add or reduce seasonings according to the different tastes of each restaurant.

3. Use a toothpick to pick up the scallions and tear them apart quickly.

A collection of delicious steamed vegetable recipes (2)

Steamed Pork

Ingredients to prepare:

Pork belly, peas

Steamed meat powder:

Rice, glutinous rice, Sichuan peppercorns

Marinated meat ingredients:

Sichuan peppercorn powder, five-spice powder, onion and ginger juice, bean curd, fermented glutinous rice, sugar color, watercress Sauce, soy sauce

Preparation steps:

1. Mix rice and glutinous rice (about 2:1 ratio) evenly, add 10 peppercorns, stir-fry over low heat until yellow. After cooling, use a food processor to grind into coarse rice flour.

2. Stir-fry the Sichuan peppercorns until slightly burnt and rich in fragrance. Let cool and then pound into powder, or use a food processor to grind into powder.

3. Wash the pork belly, drain the water, and cut into large thin slices.

4. Add bean curd, fermented glutinous rice and sugar color. The fermented bean curd should be crushed.

5. Continue to add finely chopped bean paste, five-spice powder, pepper powder and a little soy sauce.

6. Add steamed pork powder and peas, mix thoroughly, and adjust the dryness and humidity with onion and ginger juice.

7. Take a deep plate, place peas on the bottom of the plate, arrange the meat slices neatly on top, cover with tin foil, put cold water into the pot, bring to a boil over high heat, then turn to low heat and steam for about 1.5 hours.

Look at the diagram below:

Warm reminder:

1. Steamed pork powder can also be made entirely of rice, and you can adjust it according to your favorite taste.

2. Zanthoxylum bungeanum must be freshly fried and ground to be fragrant.

3. Fermented bean curd and bean paste are very salty, so there is no need to add additional salt. Use a small amount of soy sauce to adjust the saltiness. If there is no sugar color, you can also use soy sauce instead.

4. The onion and ginger juice can adjust the dryness and humidity. It is better to moisten the rice noodles without excess soup.

5. It tastes better after re-steaming, that is, steaming for 1.5 hours for the first time, then steaming for 1 hour after cooling completely, the taste will be the best.

Friends often ask me about the proportions of various ingredients. Today I will give you a reference portion: two large plates of steamed pork belly will require approximately: 2 pounds of pork belly, 1 measuring cup of rice and glutinous rice, 2 pieces of fermented bean curd, and glutinous rice glutinous rice. 2 tablespoons of sugar, 1 tablespoon of bean paste, and other appropriate amounts.

Steamed pork ribs with chopped pepper and taro

Preparation ingredients:

250 ??grams of pork ribs, 300 grams of small taro, appropriate amount of ginger, onion and garlic

Prepare seasonings:

1 spoon of chopped pepper, 2 spoons of light soy sauce, a little salt, 1 small spoon of cornstarch

Production process:

1. Chop the ribs Cut into small pieces, soak in blood water, peel the taro and cut into small pieces, mince the ginger and garlic, and cut the green onions into chopped green onions;

2. Add a little salt to the ribs and mix well;

3. Add light soy sauce;

4. Add ginger and minced garlic, mix well, and marinate in the refrigerator for 1 to 2 hours;

5. Take out the ribs from the refrigerator before steaming, and pour in Add 1 teaspoon of cornstarch to 2 times of water to make water starch, and mix well;

6. Heat the oil pan, pour in the taro, and fry over medium heat;

7. Turn Fry the noodles over medium heat until the outside of the taro becomes hard and slightly golden in color;

8. Put the fried taro into a deep dish and spread it as flat as possible;

9. Place it on top of the taro Place the ribs on top and pour in the sauce for marinating the ribs;

10. Spread a layer of chopped pepper on top of the ribs. The amount of chopped pepper depends on how spicy you like it. My family can’t eat it too spicy. Therefore, only about 15ml was added;

11. Boil a pot of water, add the ingredients after the water boils, steam over high heat for 12 minutes, then turn off the heat and steam for 5 minutes;

12. Sprinkle with chopped green onion and mix well.

Steamed Shrimp Egg Custard

This steamed custard is delicious and tender, and goes well with steamed buns, flower rolls, and rice.

Prepare the main ingredients:

1 egg, 3 fresh shrimps

Prepare the seasoning:

1/2 tsp of concentrated stock , a little salt, an appropriate amount of chopped green onion, an appropriate amount of sesame oil, 2/3 paper cup of water

Production process:

1. Peel the fresh shrimps, wash the tail shells, and pick them off Use a knife to poke a hole in the upper 1/3 of the shrimp.

2. Pass the tail through the hole.

3-4. Gently pull the tail out with your hands and slightly shape it so that the shrimp can stand.

5. Beat the eggs, add 2/3 paper cup of water, concentrated stock, and salt and mix well.

6. Strain and put into a large bowl.

7. Cover with plastic wrap, bring the steamer to a boil, put in a bowl of egg liquid and steam for 2 minutes until the surface of the custard solidifies.

8. Add fresh shrimps, cover with plastic wrap, and continue steaming for about 2-3 minutes until the egg custard is cooked. After steaming, sprinkle some chopped green onion and drizzle a little sesame oil.

Experience sharing:

1. The shrimps will become old easily after being steamed for a long time, so they should be put in halfway. The time for steaming the egg custard should be adjusted appropriately according to the amount of egg liquid and the depth of the bowl. It is best to filter the stirred egg liquid to remove the foam on the surface, so that the surface of the steamed custard will be smooth. When steaming, cover the bowl with plastic wrap to prevent the water vapor from overheating and hardening the surface of the custard. However, the plastic wrap should not completely cover the mouth of the bowl. Leave a small gap to allow steam to enter the bowl and prevent steam from entering. It condenses into water drops and falls on the custard.

2. I like to use cold water or milk for steamed egg custard. I usually add 2/3 of a paper cup of water to one egg. The paper cup is the most common household drinking paper cup. I always use a shallow bowl with a large mouth to steam the custard, so that the custard can be heated evenly, cooked through easily, and the steamed custard will be smooth and tender. But this time when I was steaming the egg custard, I was watching a Korean drama, and it turned out to be over-steamed, and it was a little bit honeycomb, so I’ll let it go.

Steamed shrimp

Prepare ingredients:

500 grams of sand shrimp, 1 small piece of ginger, 3 to 4 cloves of garlic, appropriate amount of soy sauce for steamed fish (or seafood Soy sauce)

Production process:

1. Clean the shrimps, cut off the shrimp whiskers and feet;

2. Chop the garlic and ginger separately;

3. Boil water in the steamer, put the shrimp into the steamer, put it on top of the steamer after the water boils, and steam over high heat for 5 to 6 minutes; It is hollow, so it heats up very quickly. If you use a dish to steam it, the time will need to be extended a little longer)

4. Heat up another pot, heat the pot with cold oil, add ginger and minced garlic. Saute over low heat until fragrant;

5. Then add the steamed fish soy sauce, turn off the heat and put it into a small dish.

6. After steaming over high heat for 5 to 6 minutes, turn off the heat and simmer for 3 minutes before serving. Remember to eat it while it is hot. It will not taste good when it is cold.

Warm reminder:

1. For fresh shrimp, the most delicious way to eat it is to boil or steam it.

2. Originally, umami sauce was used, but the umami sauce is very salty. It is recommended to use soy sauce that is not too salty and delicious, such as steamed fish soy sauce or seafood soy sauce.

Steamed tofu with minced pepper and minced pork

This steamed tofu with minced pepper and minced pork is very simple to make, and the tofu and minced meat taste very fresh and tender, and the tofu has a little meat. Delicious, with a hint of spiciness from chopped peppers, tangy and tender, it is also an appetizer.

Prepare raw materials:

2 pieces of tofu, 100g of pork, 20ml of chopped pepper, 1 green onion

Prepare seasoning A:

1ml salt, 5ml light soy sauce, 10ml cornstarch, 10ml water

Prepare seasoning B:

5ml edible oil, 15ml light soy sauce

Production process:

1. Rinse the tofu and cut it three times horizontally and vertically. Do not cut it to the end, just cut it to 2/3 of the tofu. This can maintain the integrity of the whole piece of tofu and make the tofu more durable. Easy to taste;

2. Chop the pork into minced meat, chop the white part of the green onion and add it to the minced meat. Add seasoning A and stir in the same direction with chopsticks until it becomes gelatin;

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3. Divide the minced meat into two parts and cover it on top of the tofu;

4. Spread chopped pepper on top of the minced meat;

5. Boil a pot of water , after the water boils, put the tofu into the pot, steam over high heat for 12 minutes, turn off the heat and then steam for 5 minutes to get out of the pot; (there is a bit too much meat and the minced meat is too thick, so it needs to be steamed for a longer time. If the minced meat is spread If it is thinner, steaming for 10 minutes is enough)

6. Pour the soup from the steamed tofu dish into a small pot, bring to a boil with seasoning B, and pour over the minced pork tofu with chopped peppers. On top, sprinkle with chopped green onion.

Steamed squid and tofu

Ingredients to prepare:

400 grams of squid, 180 grams of tofu, salt, garlic (minced), carrots (chopped), Green onion (shredded), eight Sichuan peppercorns (optional), steamed fish drum oil, red pepper (shredded).

Production process:

1. Wash the squid, tear off the red coat, cut it in half, and connect it at the bottom.

2. Cut the tofu into small pieces and spread them on the plate.

3. Place the cut squid on the tofu, sprinkle with a little salt, cooking wine, and steamed fish drum oil.

4. Steam the squid in a pot over water for about 7 minutes, then sprinkle with shredded green onions and shredded chilies.

(After the squid is steamed, you can taste the squid soup to see how it tastes. If it is not salty enough, you can add a little steamed fish drum oil)

5. Put a little oil in the pot After heating, add 8 Sichuan peppercorns and saute until fragrant, then remove and discard. Pour the hot oil over the steamed squid.

Millet steamed lamb chops

The millet steamed lamb chops I made today are designed to nourish the body for those who are weak, because mutton has a warming effect and is very suitable for the body's constitution. Weak people. Moreover, eating mutton and millet together can warm and nourish the spleen and stomach, and is especially suitable for the treatment of vomiting, nausea, loss of appetite, and weight loss caused by stomach yang deficiency.

The lamb chops marinated in sweet and spicy sauce, wrapped in golden millet and steamed together, have a special fragrance and taste salty and sweet, soft and delicious, leaving people with endless aftertaste. .

Preparation of ingredients:

200g lamb chops, 50g millet, 1 small piece of ginger, 1 green onion, 2 tablespoons of sweet and spicy sauce

Production process:

1. Millet should be soaked in water for more than 3 hours in advance;

2. Peel and slice the ginger, wash and cut the green onion into sections;

3. Cut the mutton into sections Wash the rows and put them into a large bowl, pour in the sweet and spicy sauce;

4. Add the prepared ginger slices and green onion segments;

5. Mix well and marinate At least half an hour;

6. Put the soaked millet into the marinated lamb chops;

7. Mix thoroughly and spread it on a slightly larger plate;

8. Boil water in a steamer, add the lamb chops after the water boils, and steam over high heat for about 30 minutes.

Warm reminder:

1. Soak millet in water in advance until slightly soft. After steaming, the taste will be softer and glutinous;

2. The ribs are best marinated Cook for more than half an hour. The longer it is marinated, the more flavorful it will be;

3. When steaming the lamb chops, it is best to place them in a larger plate and lay them flat. The heat will be even and the cooking will be easier;

4. It is more appropriate to cut the mutton chops into inch-long pieces, which are convenient to eat and easier to cook.