What food can the steamer make?

Steamer is a very practical cooker in our life. With it, most of our food can be solved. What food can a steamer make? Steamer is mainly used for steaming, so any pasta such as steamed buns, steamed buns, rice cakes and steamed cakes can be steamed. In addition, some vegetarian dishes and meat can also be cooked in a steamer. Let's look at the steamer recipe. 1. What food can the steamer make?

The steamer has a wide range of uses and can steam out many delicious foods, such as:

Pasta: steamed bread, steamed buns, flower rolls, rice cakes, steamed cakes, etc.

Meat dishes: steamed pork, braised pork with plum, Dongpo elbow, pearl ball, steamed fish, steamed chicken, steamed egg soup, etc.

Vegetarian dishes: steamed pumpkin, towel gourd, potato, eggplant, sweet potato, corn, taro and so on.

Second, the steamer recipe

(1) steamed cake

Ingredients: three eggs, flour 1 50g, milk100ml, yeast powder1g, sugar10g.

Exercise:

1. Prepare two clean pots, which must be dry, waterless and oil-free; Prepare three eggs; One egg beater, 150g flour.

2. Separate the egg white and egg yolk, put them into two pots, break the egg yolk, add 100 ml milk and stir well.

3. Pour in 150g flour and 1g yeast powder and continue to stir evenly. Beat the egg whites until they are creamy. White sugar is added twice, 5g each time. If you like sweets, you can add more white sugar. Just wait until the eggbeater is sharp.

4. Pour the yolk paste into the cream, stir it up and down evenly, stir it gently, add some water to the steamer, boil it over high fire, then add the cake paste, cover the big plate and steam it.

5. After turning off the fire for 30 minutes, simmer for 10 minutes and steam the cake.

(2) Steamed steamed bread

Ingredients: flour1000g, baking powder10g, sugar 20g, baking soda10g.

Exercise:

1. Put baking powder and sugar into warm water and stir to dissolve. Yeast has been fully activated when foam appears on the water surface.

2. Add the activated yeast water into the flour while stirring until the flour becomes flocculent.

3. Knead the dough into smooth dough.

4. Cover and ferment the dough at room temperature for about one hour. The volume of fermented dough has expanded a lot.

5. Sprinkle a proper amount of dry flour on the panel, and take the fermented dough out of the basin and put it on the panel.

6. Put baking soda on the panel and knead it evenly into dough to neutralize the sour taste produced by dough fermentation.

7. In the process of kneading dough, observe the pores inside the dough with the incision. If there are pores, continue to knead until the pores disappear.

8. Knead the dough into a cylinder, cut it into sections with a knife, and then turn it into a steamed bun.

9. Drain water from the steamer, coat thin salad oil on the steamer grate, put steamed bread on it, and let it stand for 20 minutes for secondary fermentation.

10, steam steamed bread on medium fire, steam it after steam comes out 15 minutes. Don't open the lid immediately after the ceasefire, it needs to be stuffy for another 5 minutes. After stewing, open the lid, and the delicious steamed bread is gorgeous.

Precautions:

1, when kneading into round steamed bread, seal the mouth tightly, otherwise the surface of steamed bread will not be smooth and flat.

Don't put too much baking soda, otherwise it will make the steamed bread yellow.

(3) Pumpkin rice cake

Ingredients: pumpkin 200g, milk 200g, flour 200g, cassava starch100g, yeast 2.5g, sugar 80g, corn oil 25g.

Exercise:

1. Slice the pumpkin and steam it in a steamer.

2. Take out the steamed pumpkin and put it in a basin, and add sugar.

3, fully stir into pumpkin puree, pour in milk and mix well.

4. Try to add yeast when the temperature of milk pumpkin puree is not hot (about 35 degrees) and stir well.

5. Add flour, tapioca starch and corn oil.

6. Stir into a thick batter.

7. Cover with plastic wrap or cover and ferment in a warm place to double the size, which takes about 1 hour. (The time required for batter fermentation is closely related to the temperature, and the batter should be doubled. ).

8. Ferment the batter to twice its size.

9, and then fully mix the exhaust.

10, brush the mold with a little oil, pour the batter into the mold, shake the mold a few times, and shake out big bubbles.

1 1, the second fermentation time is about 10~20 minutes (the time required for fermentation has a great relationship with temperature, and it is enough to feel that the batter is obviously larger), and then shake the mold a few times to shake out the big bubbles.

12. Boil the water in the steamer, add the raw cake, steam on high fire for about 35 minutes, and turn off the fire.

13, stew for about 3 minutes, then open the lid and take it out. After drying until it is not hot, demould and cut into pieces, soft and q-elastic!

(4) Steamed chicken

Ingredients: half a chicken, garlic, ginger 1, 3 onions, 2 tablespoons of coriander, cooking oil, salt, 2 tablespoons of soy sauce, cooking wine and a little pepper.

Exercise:

1, half a chicken, remove the chicken's ass, clean up all the impurities such as internal organs in the chicken's stomach, and rinse with clear water until there is no blood.

2. Wipe the chicken with salt, soy sauce and cooking wine, add ginger and onion and marinate for one hour.

3. Put the marinated chicken in a steamer, and steam on low heat for 18 minutes after the water boils.

4. Chop onion, coriander and garlic into powder, put oil in a hot pot and cool, stir-fry minced garlic, and add soy sauce, cooking wine, pepper and water to boil.

5. Add chopped onion and coriander and mix well as dipping sauce.

6. Cut the cold chicken into pieces and decorate it with tomatoes.