Comprehensive recipe of steamed vegetables How to make steamed vegetables

Preparation method:

1. Wash the celery leaves, pat them with flour, steam them in a basket, take them out, put them in a container, and let them dry for a while.

2. Heat a clean pot, add refined oil to heat, then add shredded green onions, ginger and dried chili peppers and fry until fragrant. Remove from the pot and pour on the steamed celery leaves. Add refined salt, chicken powder and balsamic vinegar, mix well, and serve. When serving, sprinkle with crushed peanuts and serve.

Three fresh cabbage

Ingredients: 400 grams of pure cabbage leaves, 150 grams of clear noodles, 30 grams each of sea rice, fresh scallops, and cuttlefish larvae, 150 grams of fish sauce, 50 grams of oyster sauce, 30 grams of shredded ginger. 50 grams of refined salt, 10 grams of chicken powder, 10 grams of refined oil, 100 grams

Preparation method:

1. Wash the cabbage leaves, pat them into clear noodles, steam them in a basket, take them out, and put them in a vessel to dry for a while; clean the sea rice, fresh clams, and cuttlefish, put them in a bowl, add broth, and steam them in a basket.

2. Heat a clean pot, add refined oil to heat, add shredded ginger and fry until fragrant, then add oyster sauce and fish sauce to cook for a while, then remove from the pot and pour on the steamed cabbage leaves, add steamed dried sea rice and fresh clams , cuttlefish baby, add refined salt and chicken powder, mix well, and serve on a plate.

Shepherd's purse with soy sauce

Ingredients: 400g shepherd's purse, 150g sorghum noodles, 60g bottled eight-treasure tempeh, 40g thick shredded ginger, 40g dried chili pepper sections, 40g abalone juice, 30g refined salt, 10g refined salt 100 grams of oil

Preparation method:

1. Wash the shepherd's purse, pat it with sorghum noodles, steam it in a basket, take it out, and put it in a container to dry for a while.

2. Heat a clean pot, add refined oil to heat, first add shredded ginger and dried chili peppers and fry until fragrant, then cook abalone juice and add in eight-treasure black bean and stir-fry briefly, then pour it over the steamed shepherd's purse, add refined salt and mix Serve evenly.

Steamed pork with garlic

Ingredients: 400g lean meat, 150g glutinous rice flour, 50g garlic, 100g fresh green pepper, 10g refined salt, 10g cooking wine, 10g tender meat powder, 1g balsamic vinegar, 40g 30 grams of sesame oil and 80 grams of chili oil

Preparation method:

1. Peel the garlic, wash the green pepper, and mash them together in a stone mortar; clean the lean meat, cut it into 6 cm long, 3 cm wide, and 0.4 cm thick slices, then mix well with cooking wine, meat tenderizer powder and appropriate amount of refined salt, and marinate for about 10 minutes.

2. Coat the marinated meat slices with glutinous rice flour, steam them in a basket, take them out, put them in a container to dry for a while, then add mashed garlic and green peppers, add chili oil, sesame oil, balsamic vinegar, and refined salt, and mix well Serve.

Spicy potato leaves

Ingredients: 400g of fresh sweet potato leaves, 150g of buckwheat noodles, 150g of cooked shredded chicken breast, 80g of shredded ginger, 20g of shredded green onion, 20g of shredded dried chili pepper, 25g of Sichuan peppercorns 8 grams of refined salt, 10 grams of chicken powder, 10 grams of refined oil, 100 grams

Preparation method:

1. Wash the fresh sweet potato leaves, pat them with buckwheat noodles, steam them in a basket, take them out, and put them in a container to dry for a while.

2. Heat a clean pot, add refined oil to heat, add shredded ginger, green onions, and dried chili peppers and fry until fragrant. Remove from the pot and pour on the steamed sweet potato leaves, then add cooked chicken breast shreds, add refined salt, Chicken powder and pepper noodles, mix well and serve.

Steamed green beans

Ingredients:

A. 250 grams of green beans, 125 grams of whole wheat flour, 25 grams of starch,

B. 3 grams of rose spice, a little salt, 20 grams of cashews, 20 grams of almonds, and 100 grams of water.

Method:

1. Wash the green beans and cut them into sections.

2. Add water to cashew nuts and almonds in a juicer to make cashew milk. Add salt and spices and mix well. Then put the whole wheat flour and starch in a basin and add cashew milk to make a paste.

3. Put the green beans into the cashew nut paste, mix well, and steam until cooked.

Summer delicacy - steamed lotus leaf noodles

In summer, lotus leaves are fragrant.

Use it to wrap food and make various dishes. The meat is crispy and fragrant, making it a rare delicacy. Now we introduce three home-style steamed vegetables with lotus leaf noodles for the readers’ enjoyment.

Steamed pork with lotus leaves:

Ingredients: 600g pork belly, 3 fresh lotus leaves, 15g sesame oil, 20g cooking wine, 35g soft white sugar, 100g indica rice, 5g green onions, ginger slices 15g, 1 piece of curd, 2g of cinnamon, 2g of star anise.

Cooking method: ① Wash the indica rice. ② Cut the pork into 10 6.5 cm long cubes, put it in a bowl, add soy sauce, cooking wine, sugar, green onions, ginger, and curd (crushed), mix well, soak for 30 minutes, then remove the green onions and ginger, stir-fry Put the rice noodles into a bowl with the meat skin side down, cover it with green onions and ginger, steam it in a basket over high heat until the meat is crispy and tender, take out the green onions and ginger and set aside. ③Wash the lotus leaves and remove the ribs on the back, put them into a pot of boiling water and scald them for a while. Wipe dry with a clean cloth and cut into 10 pieces. Place the pieces of meat that have just come out of the cage one by one on the lotus leaves. Drizzle each piece with sesame oil. Wrap the pieces one by one and put them in a lunch box. Then put them in the cage and steam them over high heat for 5 minutes. Take it out and serve.

Characteristics: The lotus leaves are emerald green, fragrant, the pink meat is delicious, fat but not greasy.

Steamed pork ribs with lotus leaf powder:

Ingredients: 750g pork ribs, 3 fresh lotus leaves, 10g sesame oil, 5g sweet noodle sauce, 20g soy sauce, 15g sugar, 10g cooking wine, 1g pepper , 1g MSG, 10g green onions, 10g ginger slices, 200g indica rice, 3g star anise, 2g cinnamon.

Cooking method: ① Wash the indica rice, dry it, add cinnamon, put it into the pot and stir-fry until it is light yellow, let it cool slightly, pick out the spices and crush them to make a coarse powder. ② Wash the pork chops and drain them. Use a knife to cut the pork chops into 10 0.5cm thick fan-shaped pieces (each piece weighs 75g). Then pat both sides of the pork chops loosely, place them in a soup pot, add sweet noodle sauce, soy sauce, cooking wine, sugar, Mix green onions, ginger slices, pepper and MSG and marinate for 20 minutes. Then, remove the onion and ginger and put them on top, steam them over high heat for 1 hour until the ribs are tender and then take them out of the cage. ③ Wash the lotus leaves, remove the back tendons, scald them in boiling water, dry them, and cut them into 10 pieces. Place the spare ribs piece by piece on the lotus leaves, wrap them separately, put them in the cage, and steam them for 5 minutes. .

Features: The lotus leaves are green and fragrant, the ribs are tasty, tender but not greasy.

Steamed fish with powdered leaves and powder:

Ingredients: 500g fresh herring belly, 75g cooking wine, 80g soy sauce, 20g soybeans, 50g sugar, 2g ginger juice, 10g green onions, cooked pig 75g of oil, 50g of sesame oil, 3 large sheets of fresh lotus leaves, 100g of indica rice, 2g of cinnamon, and 2g of amaranth.

Cooking method: ① Wash the indica rice, dry it, add cinnamon and star anise, put it into the pot and stir-fry until it is light yellow, let it cool slightly, pick out the spices and crush them to make a coarse powder. use. ② Scrape the black membrane off the herring belly, wipe it with a cloth, cut it into 12 pieces, marinate it with soy sauce, sugar, soybean paste, cooking wine, ginger juice, and lard for 1 hour, then add the coarse powder, mix well, and put it on a plate. Place the scallions on the basket and steam over high heat for 30 minutes. Remove the scallions and set aside. ③ Wash the lotus leaves, remove the ribs on the back, scald them in a pot of boiling water, wipe off the water, and cut them into 12 pieces. Place the fish pieces out of the cage on the lotus leaves while they are still hot, drizzle them with sesame oil, wrap them one by one, put them in the cage and steam them over high heat for 5 minutes before serving.

Note: It must be steamed and eaten immediately, and it is not advisable to re-steam it.

Features: The lotus leaves are emerald green, the fragrance is overflowing, and the fish meat is tender but not greasy.