Steaming Kung Fu! A complete list of 30 delicious steamed dishes

If you always use oil for cooking, not only will people inhale a lot of fumes, but also a lot of nutrients in the ingredients will be lost under high temperatures. Steamed vegetables are different. They retain the taste and nutrition of the food more completely. Not only the original taste, but also the preparation is surprisingly simple!

1. Steamed tofu with spareribs

Ingredients: tofu, spareribs, soybean paste, oyster sauce, salt, chicken powder, cornstarch.

Method:

1. Cut the tofu into cubes, wash and chop the ribs into small pieces.

2. Marinate the spareribs with soybean paste, oyster sauce, salt, chicken powder and cornstarch.

3. Arrange the tofu and pork ribs on a plate, steam for about 10 minutes, take out and sprinkle with chopped green onion

2. Steamed prawns with garlic vermicelli

Ingredients : Shrimp, Longkou vermicelli, garlic, cooking wine, light soy sauce, salt, chopped green onion.

Method:

1. Open the back of the shrimp, remove the intestines, pour a little cooking wine and light soy sauce and marinate for half an hour.

2. Peel and peel the garlic, and cut it into minced garlic; heat the pan with oil and add two-thirds of the minced garlic. Stir over low heat until the aroma is released. If it changes color, turn it off immediately. Turn on the heat, pour in the remaining one-third of the minced garlic and a little salt, and mix well.

3. Soak the Longkou vermicelli until soft, put it on a plate, put the prawns on top of the vermicelli, and evenly spread a layer of minced garlic on the shrimp meat. Pour the cooking wine and raw materials for marinating the shrimp

and steam for 8 minutes.

4. When it is finally out of the pot, sprinkle with chopped green onion, heat up the pot and pour some hot oil over it.

3. Steamed meatloaf with mushrooms and water chestnuts

Ingredients: Pork front leg meat, dried mushrooms, water chestnuts, ginger, dry starch, cooking wine, light soy sauce, salt, sesame oil, water, chopped green onion .

Method:

1. Separate the fat and lean meat of the pork front leg, cut the fat into fine pieces, mix with 1 teaspoon of dry starch and a little sesame oil, Set aside, mince the lean meat and ginger into minced meat.

2. Soak the dried mushrooms in water in advance, cut into fine pieces, wash and peel the water chestnuts, and chop into fine pieces.

3. Put the minced lean meat into a bowl, add the fat pork cubes, minced mushrooms, minced water chestnuts and other seasonings. Add water in batches and stir in one direction until glue forms. ;

4. Put the mixed minced meat into a wide-mouthed deep plate. After boiling the water in the steamer, move the plate into the steamer and steam over high heat for about 15 minutes. After turning off the heat, while it's still hot, sprinkle in the chopped chives.

4. Steamed fermented bean curd chicken

Ingredients: tender chicken, minced ginger, minced garlic, red pepper, fermented bean curd, light soy sauce, dark soy sauce, sugar, rice wine, sesame oil, pepper.

Method:

1. Crush fermented bean curd, mix with other marinade ingredients and set aside.

2. Wash and drain the tender chicken and cut into small pieces. Add minced ginger, minced garlic, shredded chili peppers and the previously prepared fermented bean curd marinade, mix thoroughly and marinate for about 30 minutes.

3. Put in a steamer with boiling water, cover with water and steam over high heat for about 15-20 minutes until the chicken is cooked through.

5. Steamed clams with wine

Ingredients: clams, dried chili peppers, garlic, oil, butter, light soy sauce, green onions

Method:

1. One pound of clams, spit out the sand, clean the shells one by one, 2 dried chili peppers, 2 cloves of garlic, saute with a little oil until fragrant.

2. Add clams, add 60ml of sake, cover the pot and bring to a boil.

3. After the clams open their mouths one by one, add 10g of unsalted butter, 2 teaspoons of light soy sauce, a handful of chopped green onions, mix well and cook briefly.

6. Cold steamed eggplant

Ingredients: eggplant, garlic, light soy sauce, Laoganma, chili oil, salt, vinegar, chopped green onion.

Method:

1. Wash the eggplant, cut it into two sections crosswise, make a few cuts lengthwise with a knife without cutting them, place them on the plate, steam them for 15 minutes, and pour them Drain off the steamed water and set aside to cool.

2. Chop the garlic into mince, mix well with all the seasonings, sprinkle the seasonings on the eggplant, and add a little chopped green onion to garnish.

7. Steamed loofah with garlic

Ingredients: loofah, garlic, peanut oil, light soy sauce.

Method:

1. Peel the loofah, then cut it into sections, and then place them piece by piece on the plate. Break off the garlic skin and chop into minced garlic.

2. Set up a steamer, put the dish with the loofah in the steamer, and steam for about 3-5 minutes.

3. Heat the pan, put a spoonful of peanut oil in it, wait until the oil is hot and a little smokey, put the minced garlic in, fry it slowly over low heat, wait until the minced garlic turns yellow and it is ready. Pour the light soy sauce king and pour the garlic light soy sauce king on the loofah.

8. Steamed fish with soybean paste

Ingredients: bream, Haitian soybean paste, shredded ginger, chives, salt, cooking wine.

Method:

1. Open the belly of the bream, remove its internal organs, scrape off the scales, and make a shallow cut on the back of the fish.

2. Spread the fish body with salt and cooking wine and marinate it for 15 minutes. Stuff the fish belly with chives and shredded ginger, and then apply a layer of soybean paste on the surface.

3. Boil water in the pot, put the fish plate on it, cover and steam over high heat for 10 minutes.

4. Pour 1 tsp of hot oil on the surface of the steamed fish, and finally sprinkle with shredded green onion, red pepper and coriander for decoration.

9. Steamed quail eggs with mushrooms

Ingredients: mushrooms, quail eggs, salt, chicken essence, sesame oil, sesame seeds, green onions.

Method:

1. Wash the mushrooms and quail eggs in equal proportions, remove the stems of the mushrooms, lay the mushrooms flat, add the quail eggs, and then each mushroom Put a few grains of salt and chicken essence on top.

2. Boil the water and steam for 10 minutes until the quail eggs are solidified. Put the steamed water from the steamed quail eggs with mushrooms into a small bowl and set aside.

3. Place chopped green onion, sesame and sesame oil evenly on top of each steamed quail egg with mushrooms, and pour the gravy you prepared on top of the steamed mushroom egg.

10. Enoki mushrooms with chopped peppers

Ingredients: 300 grams of enoki mushrooms, 2 tablespoons of chopped peppers, 2 chives, 1 tablespoon of vegetable oil, 1 tablespoon of steamed fish soy sauce.

Method:

1. Remove the roots of the enoki mushrooms, clean them and drain them.

2. Place the washed enoki mushrooms on a plate, add chopped peppers, and steam for three minutes after boiling.

3. After steaming, pour out the remaining water in the plate, sprinkle with chopped green onion and drizzle with steamed fish soy sauce.

4. Pour on hot vegetable oil.

11. Qianzhang steamed meat rolls

Ingredients: 5 Qianzhang (thin tofu skin), 250g pork filling, 4 dried mushrooms, 50g Jinhua ham, 1 egg, 1 ginger block (5g), 10 leek leaves, 1 tablespoon rice wine (15ml), 1 tablespoon light soy sauce (15ml), 1 teaspoon white sugar (5g), 1 teaspoon each of salt and dry starch (5g).

Method:

1. Chop Jinhua ham, soak and chop dried shiitake mushrooms. Wash the leek leaves and blanch them in hot water. Crack an egg into the pork filling, add light soy sauce, white sugar, salt and a little water and beat in one direction until it becomes sticky.

2. Add minced Jinhua ham and shiitake mushrooms to the meat filling, continue to beat, and finally add dry starch, stir evenly, and the filling is ready.

3. Roll out the thousand sheets, cut into large pieces of about 20x15cm, put the meat filling on the top of the thousand sheets, roll it forward, then fold the two sides toward the center, seal the two ends, and finally roll to the end. Tie blanched leek leaves.

4. Put the meat rolls into a plate, put them in a steamer and steam them for 15 minutes.

12. Glutinous Rice Spare Ribs

Ingredients: 200 grams of glutinous rice, 300 grams of pork chops, 2 chives, 1/2 teaspoon of five-spice powder, 1/2 tablespoon of soy sauce, oyster sauce 1/2 tablespoon cooking wine, 1/2 tablespoon vegetable oil, 1/2 teaspoon salt.

Method:

1. Buy short ribs, let the store chop them, clean them at home, drain the water, add salt, vegetable oil, allspice, green onions, ginger, and soy sauce , oyster sauce and cooking wine and marinate for half a day.

2. Soak the glutinous rice in advance and put reed leaves in the cage.

3. Wrap each piece of ribs in glutinous rice.

4. Place in a cage and steam over high heat. After the water boils, turn to medium heat and steam for 40 minutes. Remove from the pot and add chives.

13. Open Wuchang fish

Ingredients: 1 Wuchang fish, 2 red peppers, 20 grams of sesame oil, 20 grams of shallots, 10 grams of minced garlic, 10 grams of ginger, white pepper Appropriate amount of pepper, 15 grams of cooking wine, 1 teaspoon of salt, 30 grams of vinegar, half a teaspoon of chicken essence, 20 grams of soy sauce for steamed fish

Method:

1. Clean the Wuchang fish, Cut the middle section into slices with a knife (you can cut it off or not. If you do not cut it off, please note that it is cut from the back, so that the parts of the fish belly are connected. I personally think that cutting it will give it a better shape and make it easier to pickle)

2 .Put the cut fish skin into a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and marinate for 5-10 minutes

3. Discard the fish tail No, put the fish head up on the plate. Arrange the fish fillets in a fan shape on the plate to look like a peacock spreading its tail. Sprinkle minced ginger and garlic on the surface, put it in a steamer with steam on, and steam for 8-10 minutes. Left and right

4. Cut the small red pepper into rings diagonally, mince the green onions, take out the steamed fish, pour off the steamed water, decorate the tail with red pepper rings, sprinkle with minced green onions, and finally drizzle Serve steamed fish with soy sauce and sesame oil.

14. Steamed pumpkin with garlic

Ingredients: 300 grams of pumpkin, 1 tablespoon of red pepper, 2 tablespoons of garlic, 1 tablespoon of green onion, 1 teaspoon of ginger, 1 hour of stock spoon, 2 tablespoons of light soy sauce, 1 teaspoon of sesame oil, and 2 tablespoons of water.

Method:

1. Peel the pumpkin, wash it, cut it into slices about 0.3 cm thick, and put them on a plate.

3. Pour in light soy sauce, stock, sesame oil and water and bring to a boil, then turn off the heat.

4. Pour the cooked garlic sauce over the pumpkin slices.

5. Put it into the steamer, steam it for 6-7 minutes after boiling it, and sprinkle with chopped chives after it is taken out of the pot.

15. White Clam Steamed Egg

Ingredients: 3 eggs, 200 grams of snow clam, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of sesame oil.

Method:

1. Boil ginger and scallion with water, add washed white clams, cook until slightly boiled and set aside.

2. Beat the eggs and mix with 150ML of white clam water.

3. Grease the plate with oil, add the boiled white clams, and pour in the sifted egg liquid.

4. Cover with plastic wrap, put in the water after boiling, and steam over high heat for 10 minutes until the egg liquid solidifies.

5. Drizzle with sesame oil.

16. Steamed pork ribs with black bean sauce

Ingredients: 400 grams of pork ribs, 15 grams of black bean sauce, 5 grams of garlic, 5 grams of ginger, 1 tablespoon of cooking wine, 1/2 teaspoon of salt, raw Add 1 tbsp of smoke, 1 tsp of sugar, 1 tbsp of oyster sauce, 1/2 tsp of pepper, 1/2 tbsp of cornstarch, and 1 tbsp of vegetable oil.

Method:

1. Cut the pork ribs into small pieces, rinse until there is no blood, soak in water for about 15 minutes, remove and drain.

2. Chop dry tempeh, mince ginger and garlic, put it into a small bowl, add cooking wine, salt, light soy sauce, oyster sauce, sugar and pepper and mix thoroughly to make tempeh juice.

3. Pour the prepared black bean sauce into the ribs, mix well, pour 1 tablespoon of cooking oil and mix well

4. Add cornstarch, mix well, put it into the boiling water pot, and turn to high heat Steam for about 15 minutes until the ribs are cooked.

17. Steamed scallops with garlic vermicelli

Ingredients: 4 scallops, half a handful of vermicelli, appropriate amount of green onion, appropriate amount of ginger, 1 clove of garlic, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salad oil , appropriate amount of salt, 2 grams of chicken essence.

Method:

1. Clean the scallops, soak the vermicelli in warm water for 10 minutes in advance and set aside; chop the ginger finely, cut 1 clove of garlic into minced garlic, and chop the green onion Chopped green onion; heat a little oil in a pot, then turn to low heat and add 1/2 minced garlic and sauté until fragrant.

2. Mix the sauteed minced garlic and the other half of the raw minced garlic with a little salt and chicken essence and set aside; cut out the washed scallops with a knife, cut the vermicelli into small sections, and then spread them on the shells inside, sprinkle a little bit of fine salt evenly.

3. Place the cut out scallop meat on the vermicelli, pour a little rice wine evenly into each one, and top with the minced garlic.

4. Place a few more ginger shreds, put them into a pot of boiling water and steam them over high heat for 5 minutes. Remove the ginger shreds, sprinkle a little chopped green onion one by one, pour some soy sauce, and heat another pot of oil until it boils. Smoke, and then pour it evenly on the chopped green onions to stimulate the aroma.

18. Steamed tofu with minced meat

Ingredients: 1 box of lactone tofu, 100 grams of pork filling, a little bell pepper, a little red pepper, a little cooking wine, a little salt, steamed fish 3 tablespoons of soy sauce, 3 tablespoons of sesame oil, a little peppercorns, and a little green onion.

Method:

1. Peel off the plastic cover on the lactone tofu, place it upside down on a plate, and cut the four corners of the lactone tofu box to allow it to enter the air , so that the lactone tofu can be easily flipped upside down on the plate.

2. Use a blender to mince the meat and beat it into a puree. Use a spoon of cooking wine and a little salt to marinate for a while, about ten minutes.

3. Slice the lactone tofu and set aside. When cutting, use a knife to cut into slices from top to bottom on the plate.

4. Lactone tofu may release a large amount of water after being left for a while, so pour it away.

5. Place the minced meat (or minced meat) on the tofu, sprinkle a layer of green and red peppercorns (or chopped pepper) on the surface, and pour a layer of steamed fish soy sauce.

6. After the water boils, steam it for about 10 minutes.

7. Heat up another pot, add sesame oil and sauté the Sichuan peppercorns until fragrant, then take out the Sichuan peppercorns, pour the sesame oil on the tofu while it is hot, and then sprinkle a layer of chopped green onion.

19. Steamed Chicken Legs with Chopped Pepper

Ingredients: 2 chicken legs, 1 handful of snow peas, 1 tablespoon of chopped pepper, 1 piece of ginger, 5 cloves of garlic, 1 tsp of hoisin sauce, 1 tsp light soy sauce, 1 tsp cooking wine, 1 tsp pepper, 1 tsp salt.

Method:

1. Cut the chicken legs diagonally a few times to facilitate marinating; put the cut chicken legs into a bowl, add an appropriate amount of salt, garlic, ginger, raw Smoke, hoisin sauce, cooking wine and pepper.

2. Massage evenly with your hands and put it in the refrigerator for more than two hours; take out the marinated chicken legs and put them on a plate, and put a layer of chopped pepper on top.

3. Boil water in a pot, add an appropriate amount of salt and a few drops of oil, and blanch the sweet beans in it; take out the blanched sweet beans and set aside.

4. Steam the chicken legs for another 20 minutes; take them out and place the sweet beans next to them.

20. Steamed baby cabbage with ham and garlic

Ingredients: baby cabbage, pepper, onion and garlic, ham, oil, soy sauce, sugar, salt, water starch.

Method:

1. Wash and drain the baby cabbage, place it on a chopping board, slightly cut off the roots and cut the whole plant into pieces, lay it flat on a steaming plate, put it into a pot and steam it over water Cook for 6-8 minutes until cooked.

2. While steaming vegetables, wash the peppers, remove the stems and cut into rings, wash and mince the green onions, peel and mince the garlic cloves.

3. Heat the wok without adding oil. Place the whole ham into the pan and fry until both sides are charred and fragrant. Remove from the pan and place on a deli board and cut into strips.

4. Take out the steamed baby cabbage, pour the juice from the plate into a small bowl and set aside. Spread shredded ham on top of the steamed baby cabbage.

5. Heat the wok and add oil. When the oil is 30% to 40% hot, stir-fry the pepper rings. Add the minced garlic to the pan and stir-fry until fragrant. Pour the vegetable juice that has been poured into a small bowl into the pot. Bring to a boil over medium, add fresh soy sauce, sugar, salt to taste, and thicken the gravy with water starch.

6. Stir the sauce boiled in the pot until thickened, pour it over the ham and baby cabbage noodles, sprinkle with chopped green onion to garnish the dish, and the dish is ready.

21. Oyster sauce cabbage buns

Ingredients: 7 slices of Chinese cabbage, 150g of minced meat, a few leeks, 2 tablespoons of oil, a few slices of ginger, a section of green onion, 1 tablespoon of light soy sauce, old 1 tsp smoke, 1/2 tsp black pepper, 1/2 tsp salt, 2 tbsp oyster sauce, 1 tsp starch.

Method:

1. Heat oil in a pot, add ginger slices and sauté until fragrant, remove and remove. When the oil is hot, add chopped scallions to make scallion oil and pour it into the minced meat. Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon salt, mix well in one direction, and marinate for 20 minutes.

2. Blanch the cabbage and leeks in hot water respectively, remove and soak in cold water. Squeeze dry and set aside.

3. Take a piece of cabbage, spread it out, put a spoonful of meat filling, wrap it up, and tie it tightly with leek leaves.

4. Do the same for the rest. Put it into a plate, put it into the steamer, and wait for about 15 minutes after the water boils.

5. A lot of soup will come out of the cabbage buns after being prepared. Pour the soup into a bowl, add oyster sauce and starch and mix well. Pour it into a pot and boil until thickened, then pour it on the steamed cabbage buns.

22. Beef Pearl Meatballs

Ingredients: 1 tsp salt, 1 tsp sugar, 1/4 tsp pepper, 1/4 tsp MSG, 2 tsp cooking wine, 1 tsp soy sauce, 2 tbsp minced green onion, 1 tsp minced ginger, 2 tsp vegetable oil.

Method:

1. Wash the glutinous rice and soak it in water for 4 hours. Wash the meat, drain the water, and chop into minced meat.

2. Put the meat filling into a large bowl, add salt, sugar, cooking wine, soy sauce, and MSG, beat vigorously, and beat with your hands 10 times.

3. Add minced green onion, minced ginger and vegetable oil to the beef filling, stir evenly.

4. Drain the soaked glutinous rice and put it into a plate. Form the meat filling into balls of the same size and place them on the glutinous rice.

5. Evenly wrap a layer of glutinous rice on the surface of the meatballs, and pinch them tightly with your hands to make the glutinous rice and meat filling stick together.

6. Put the prepared pearl meatballs into a pot of boiling water and steam over high heat for 10 minutes.

23. Steamed carp

Ingredients: 1 live carp, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons cooking wine, 4 slices of ginger, 1 dried chili, steamed 2 tablespoons fish soy sauce and appropriate amount of chives.

Method:

1. Remove the scales, gills, internal organs and clean the carp.

2. Use a knife to cut the fish from behind the gills. You will see a white line in the fish meat. Hold the white line with your hands and tap the fish body with the back of the knife while pulling. Take out the fishy thread of the fish and do the same on the other side. If you want to know your fortune in life, add the master's WeChat account: ifs126, and we will give you a fortune teller for free!

3. Use a knife to make a cut in the fish quilt lengthwise, and the depth of the fish's spine will be penetrated.

4. Spread salt and pepper evenly all over the fish and marinate for 15 minutes.

5. Put the marinated fish into the plate, pour in the cooking wine, and place the ginger slices on the fish.

6. Put the fish into the boiling steamer and steam over high heat for 12 minutes.

7. Cut the dried chilies into sections and mince the chives.

8. Take out the steamed fish and pour out the water in the plate.

9. Sprinkle the minced chives and chili pepper segments on the fish.

10. Put oil in the pot and heat it to 80% heat. Pour the hot oil directly onto the steamed fish, then pour in the steamed fish soy sauce.

24. Steamed Fish with Black Bean Sauce

Ingredients: 1 fresh sea bass, 10 grams of shredded ginger, 2 chives, 1/4 tsp of salt, 1 tsp of cooking wine, Lao Gan 2 tbsp Ma-style tempeh, 2 tsp light soy sauce.

Method:

1. Remove belly and scales from fresh seabass, wash and set aside, cut chives into sections and shred ginger.

2. Use a sharp knife to cut a deep slit along the back of the fish for steaming, and put a flower knife on the fish to enhance the flavor.

3. Take 1/4 tsp of salt and 1 tsp of cooking wine, apply it on the fish and marinate for 10 minutes.

4. Use a spoon to scoop two spoonfuls of Laoganma flavored tempeh (with red oil) and spread it flatly on the surface of the fish.

5. Spread green onions and shredded ginger on the surface of the fish, and pour a little light soy sauce on the edge of the fish plate.

6. Boil water in the steamer, put the fish plate on it, cover the pot and cover it over high heat for 8-10 minutes. Take out the fish plate and discard the ginger and scallions on the surface and serve.

25. Steamed beef with rice flour

Ingredients: 350 grams of tender beef, 90 grams of steamed pork rice noodles, 8 grams each of onion and ginger, 1 dried lotus leaf, 1.5 tablespoons of salad oil , 1/2 tablespoon of Pixian bean paste, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, and appropriate amount of salt.

Method:

1. Wash the beef and cut into 0.5cm thick slices, soak in water for 10 minutes, then rinse with running water and drain.

2. Chop the onion and ginger, chop the Pixian bean paste into small pieces, and add to the beef. Then add cooking wine, light soy sauce, and salad oil, mix well, and marinate for 15 minutes. Then pour in the steamed pork rice noodles and mix well. At this time, if it feels bland, add more salt.

3. Wash the dried lotus leaves, boil them in boiling water, take them out immediately, rinse them with cold water and dry them.

4. Cut the lotus leaves into appropriate sizes and place them on the steamer, then place the mixed beef on the lotus leaves.

5. Put it in the steamer, steam it over high heat for about 8 minutes.

26. How to make steamed chicken wings with black bean sauce

Ingredients: 350 grams of chicken wings, 1 segment of green onion, 1 small piece of ginger, 1 clove of garlic, 3 dried chili peppers, 1 large dried black bean sauce 1 tablespoon oyster sauce, 1/2 tablespoon light soy sauce, 1/4 teaspoon each of cooking wine, sesame oil, and sugar, and a pinch of salt.

Method:

1. Soak the chicken wings in water for 15 minutes, then take them out and poke some small holes with toothpicks. Then rinse and wipe dry.

2. Put all the ingredients in the "seasoning" except the tempeh in a small bowl and mix well to make a sauce.

3. Slice the onion, ginger and garlic, cut the pepper into sections, rinse and drain the dried tempeh.

4. Add a little oil to the pot and sauté the shallots, ginger, garlic, dried chili peppers and tempeh over low heat.

5. Pour in the "sauce", stir well and turn off the heat.

6. Take out the fried chicken wings and put them into a deeper plate. Place the steamer in the steamer and steam over medium-high heat for 6-8 minutes.

27. Steamed Chicken with Mushrooms

Ingredients: 300 grams of chicken wings, 120 grams of fresh mushrooms, 100 grams of soaked fungus, 200 grams of ham, 1/2 teaspoon of salt, 2 teaspoons of light soy sauce , 1/2 tsp cooking wine, 1/2 tsp pepper, 1/2 tsp sugar, 1/4 tsp MSG, 2 tsp olive oil, 1 tbsp sesame oil, 2-3 slices of ginger, 1 tbsp chopped green onion.

Method:

1. Wash the chicken wings, dry them, and chop them into two pieces. Wash and drain the mushrooms, and slice them into two pieces (if the mushrooms are large and thick, you can slice them into 3 pieces) -4 thick slices). Tear the soaked fungus into small pieces. (All ingredients are almost the same size)

2. Boil water in a pot, add fungus and shiitake mushrooms, blanch for three minutes, take out, rinse with cold water and drain.

3. Put the chicken wings, mushrooms and fungus into a large bowl, add salt, light soy sauce, cooking wine, pepper, sugar and MSG, mix well, finally pour in olive oil, mix well, and marinate 30 minutes.

4. Cut the ham into about 7mm thick slices, and cut one slice into four pieces.

5. Arrange all the ingredients in a deep bowl in the order of "chicken wings - mushrooms - fungus - ham slices - chicken wings" (or you can place them randomly).

6. After the steamer is boiled over high heat, put the bowl in and steam over high heat for about 13 minutes.

7. Take it out, sprinkle with chopped green onion, heat sesame oil, pour on the chopped green onion, and it’s ready.

28. Fresh scallops

Ingredients: scallops, tomatoes, sweet corn kernels, onions, garlic, light soy sauce.

Method:

1. Wash the scallops, remove the dirt inside, rinse and drain; the outer shell is also cleaned with a brush.

2. Blanch the tomatoes with hot water, peel them and cut them into small dices; wash and dice the onions; mince the garlic.

3. Add oil to the pan. When it is 50% hot, add minced garlic and diced onions and saute until fragrant. Then add diced tomatoes and corn kernels and stir-fry quickly. Do not stir-fry for a long time.

4. Pour the fried chopped vegetables evenly onto the scallops.

5. Put the scallops into the steamer, steam them for 6 minutes.

6. Remove the steamed scallops to a plate, add light soy sauce and serve.

29. Steamed cod with mushrooms

Ingredients: 50g mushrooms, 1 piece of cod, 10g shredded green onions, a little green onion and ginger, 10ml cooking wine, 2g salt, 15ml oil.

Method:

1. Wash the cod and marinate it with cooking wine, onion, ginger and salt for 10 minutes; remove the stems of the mushrooms, wash and shred them.

2. Spread shredded shiitake mushrooms on the bottom of the plate, place cod on top, and add some shredded shiitake mushrooms on top of the cod.

3. After adding water to the pot and boiling, put the steaming plate into the pot and steam over high heat for 10 minutes.

4. Remove from the pan and drain off the excess water, add shredded green onions, heat the oil and pour it on top of the shredded green onions while it is still hot.

30. Steamed chicken with winter melon

Ingredients: chicken legs, winter melon, coriander, ginger, oyster sauce, cooking wine, salt.

Method:

1. Peel and wash the winter melon, cut into about 1cm thick, 3cm square pieces, spread on a deep plate or large bowl.

2. Chop the chicken legs into pieces, soak them in water to remove the blood, and drain the water. It is best to dry it with kitchen paper; add a little oil to the pot, stir-fry the ginger slices, and then pour Add the chicken pieces, add the cooking wine and oyster sauce, stir-fry some of the water over high heat, and finally add an appropriate amount of salt and turn off the heat.

3. Place the fried chicken pieces on the winter melon. It is best to spread them flat so that they can be heated evenly. After the water is boiled, steam for 18 minutes and sprinkle with coriander.