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hg005566.com 15 popular recipes of steamed vegetables on rivers and lakes: steaming health

15 popular recipes of steamed vegetables on rivers and lakes: steaming health

Source: Time: 2020-01-28 19:33:13

Millennium Tongzhou vitality north stream

Some unique recipes, not to be told, but one of the masters and disciples learned a few recipes of steamed vegetables to eat for you
Steamed shrimp
Ingredients: 500g sand shrimp, appropriate amount of oil, 1 small piece of ginger, 3 cloves of garlic, proper amount of umami juice
Practices: 1) Wash the shrimp and cut off the whiskers and shrimp feet;
2) Minced garlic and ginger separately;
3) Put the water in the steamer and boil it. Put the shrimp in the steamer. After the water is boiling, put it on the steamer. Steam on high heat for 5-6 minutes and turn off the heat for 3 minutes.
4) Add another pan, hot oil and cold oil, simmer ginger and minced garlic; 5) Add an appropriate amount of umami juice. This umami juice is very salty. I want to add some water. It is recommended to use steamed fish soy sauce or seafood soy sauce for dipping.
6) After steaming for 5 to 6 minutes on high heat, turn off the heat and simmer for 3 minutes before you can cook. It must be eaten while it is hot, but it will not taste good when it is cold!
Pearl balls
Ingredients: 200g minced meat, 1 potato, 5 salted egg yolks, 5 chives, 1 piece of ginger, 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of steamed fish stew oil, 1/3 tablespoon of cooking wine, 1/3 of chicken essence 1 tsp black pepper, 1 tbsp cooking oil, 1 small bowl of sticky rice
practice:
1) Soak glutinous rice in water for three hours.
2) Diced potatoes and chopped a little. Chopped shallots, ground ginger, and minced meat.
3) Drain the glutinous rice, stir the pork with potatoes and all the spices together. Let stand for a while and stir again.
4) Take a ball of minced meat and wrap half of the egg yolk back and forth with your hands (similar to making a lion head).
5) Roll in the glutinous rice and spread evenly.
6) The prepared pearl balls are placed in the cage, decorated with yolks, and steamed over medium heat for 25-30 minutes.
Steamed Potatoes
practice:
1) Peel potatoes and carrots
2) cut into large pieces
3) Add chopped Shexian Douban, South milk, olive oil, sugar and mix well, marinate for 15 minutes
4) Spread the rice flour
5) Put in a pan and steam on the high heat for half an hour 6) Sprinkle with green onions and minced red pepper
Steamed Egg with Cucumber and Shrimp
Ingredients: 60g eggs, sesame oil, salt, cucumber, shrimp, water, carrot
practice:
1) Beautiful double yellow eggs 2) Add sesame oil and salt
3) Add half a bowl of warm boiling water and beat well, put in a steamer and boil
4) Cut cucumber into thin slices and chopped carrot
5) Put the cucumber slices 3 minutes after the steam comes up
6) Add shrimp and sprinkle with minced carrots. Cover and steam for another 2 minutes
Steamed flat fish
practice:
1) Prepare fish and onion ginger.
2) Slice a portion of onion ginger. Cut the other one into shreds and set aside.
3) Remove the flat fish and wash the gills.
4) Put a flower knife on the fish. Use salt and white wine to marinate the fish. Put the scallion and ginger slices in the fish and the marinade for 10 minutes.
5) Put water in the steamer and boil. Add fish, steam for 7 minutes on high heat, and steam for 5 minutes while turning off heat.
6) Heat oil in wok and add peppercorn to fry.
7) Remove the fish and discard the soup. Remove the ginger slices and shallots.
8) Re-scallion ginger with shredded ginger.
9) Pour in the right amount of steamed fish stew oil.
10) Just pour hot oil on the fish.
Steamed Hairy Crab
Ingredients: 600g hairy crabs, right amount of balsamic vinegar, right amount of ginger, right amount of white wine
practice:
1) Hairy crabs are cleaned with a brush
2) Add water and ginger in the pot 3) Pour in the right amount of white wine
4) Put the hairy crabs in the steamer with the belly facing up
5) Spread ginger on the surface of hairy crabs
6) Cover with lid and steam for 15 minutes
7) Cut the rope of crab
8) Prepare the ginger seasoning with Zhenjiang balsamic vinegar
Steamed Chicken Wings with Watercress Sauce
Ingredients: 8 chicken wings, appropriate amount of ginger, appropriate amount of spring onion, appropriate amount of cooking wine, appropriate amount of watercress
practice:
1) Wash and dry the surface of chicken wings, and cut a few blades on the wings with a knife to make it easy to taste.
2) Put the chicken wings into the container, put the ginger shreds, spring onions and a tablespoon of cooking wine, then add a tablespoon of watercress sauce.
3) Mix all ingredients and marinate for 0.5 to 1 hour.
4) Boil the water in the pot and steam the marinated chicken wings for about 10 minutes.
Steamed Abalone
Ingredients: 10 abalones, 1 small celery, 1 pepper, 1 tablespoon raw soy, 1/2 tablespoon cooking oil
practice:
1) Abalone pry open and remove the internal organs and other debris.
2) Wash it and emboss it.
3) Put the abalone in the shell and place it on the plate.
4) Prepare celery and pepper.
5) Wash celery and pepper and cut into pieces.
6) Add soy sauce and cooking oil and mix well to make sauce.
7) Sprinkle the sauce evenly on the abalone.
8) Put the processed abalone into the pot and steam for 5-6 minutes over high heat.
9) Take out and eat.
Steamed pork ribs with chopped pepper
practice:
1) One small pork chop, wash
2) Add the right amount of garlic flakes and the right amount of raw flour
3) Hunan premium chopped pepper 4) Spoonful of pork chops
5) a spoonful of soy sauce
6) Put it into a fresh-keeping bag and knead it a few times so that the seasonings and pork chops are evenly mixed. Put them in the refrigerator for one night or more than 12 hours.
7) Cold water pan
8) After 10 minutes on high heat, change to medium heat for 20 minutes
Stir-fried Pork with Vegetables
Ingredients: 800g of pork belly, 60g of plums, 4 slices of ginger, 5 chives, 2 star anise, appropriate amount of dried pepper, appropriate amount of salt, 1 tablespoon of old soy sauce, 2 teaspoons of honey, 1 teaspoon of spice powder, 1 tablespoon of raw soy sauce, cooking wine 2 tablespoons
practice:
1) Wash the dried plums and soak in the mud overnight.
2) Wash and soak pork belly for half an hour and then rinse with water to wash and remove the remaining hair.
3) Mix one tablespoon and two teaspoons of honey. Brush the meat with a brush and marinate for ten minutes.
4) Use kitchen paper to clean the water on the surface of the meat, and put the fried golden in the pan.
5) Put oil in wok and scallion, ginger, star anise, dried pepper.
6) Pour dried plums, add salt, allspice, one tablespoon of raw soy sauce, two tablespoons of cooking wine, stir-fry over low heat and collect the dried juice for later use.
7) Deep-fried pork belly slices, random thickness, placed in a bowl.
8) Spread fried dried plums and steam them in a pot or casserole for 2 hours. A pressure cooker is better and saves effort.
9) Strain the soup and set aside in another bowl. Put the plums on the plate and simmer the remaining soup, add MSG to taste and pour on the meat.
Steamed Eggplant with Fish Flavor
Ingredients: 400g eggplant, 4 garlic cloves, appropriate amount of spring onion, 15g of Shexian bean paste, 5ml of raw soy sauce, 10ml of balsamic vinegar, 10g of sugar, 5ml of ginger juice, appropriate amount of sesame oil, appropriate amount of parsley, appropriate amount of starch
practice:
1) Prepare all ingredients.
2) Wash and cut the eggplant, and steam it in a steamer for about 10 minutes.
3) Prepare a small bowl and add raw soy sauce, balsamic vinegar, sugar, ginger juice, starch and stir well to make fish sauce for later use.
4) Cut onion flowers, chopped garlic cloves, and prepare Shexian bean paste.
5) Remove the steamed eggplant and let it cool down. 6) Tear the eggplant by hand and drain the water for later use.
7) Put the torn eggplant into the plate and decorate with coriander.
8) Pour sesame oil and olive oil into a wok and stir-fry the bean paste.
9) Stir in minced garlic and shallots.
10) Add the adjusted fish sauce.
11) Stir on low heat until thick and fragrant.
12) Pour the fish sauce on the eggplant and place it on parsley.
Steamed tofu with garlic and pepper
Ingredients: 500g tofu, 30g chopped pepper, appropriate amount of oil, appropriate amount of chicken essence, 4 garlic cloves, 10g oyster sauce, 10g raw soy sauce, appropriate amount
practice:
1) Prepare all ingredients.
2) Cut the tofu into small pieces, boil it and blanch to drain.
3) Mince the garlic cloves, take a small bowl and add oyster sauce, soy sauce, chicken essence, and stir well with an appropriate amount of water.
4) Pour the minced garlic in a wok.
5) Add the chopped peppers and stir-fry.
6) Add the adjusted juice to make the fragrance turn off the heat.
7) Pour garlic and chopped pepper on tofu.
8) Then steam for 5-8 minutes.
9) Take out the spring onions.
Sausage noodles
Ingredients: 3 pieces of sausage powder, 150g pork chop, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of shallot, appropriate amount of ginger, appropriate amount of black fungus, appropriate amount of mushroom
practice:
1) Pork chop meat, chives
2) Soaked mushrooms and fungus
3) Minced pork, shiitake mushrooms, papaya, ginger
4) Add sweet potato powder, soy sauce, chicken essence, salt and stir well
5) One piece of sausage powder is spread out, and the stirred meat filling is rolled on the sausage powder.
6) Start steaming for about 8 minutes
7) Chopped garlic and chives
8) First sauté the garlic, then pour the soy sauce over low heat, and finally add the shallots to turn off the heat
9) Sprinkle the soy sauce on the steamed sausage powder
Sweet and sour egg
Ingredients: 6 fresh mushrooms, 6 cooked quail eggs, 150g of pork stuffing, appropriate salt, 2g ginger powder, 2g white sugar, sesame oil, a little chicken essence, 10ml cooking wine, 1g pepper, 20g tomato sauce, 15g sweet sauce, 10ml soy sauce , Sugar 3g, oyster sauce 5ml, rice vinegar 5ml, water starch amount, potato starch amount, water 70ml
practice:
1) Wash the fresh shiitake mushrooms, cook the quail eggs and remove the shells, and chop the pork into the meat.
2) Add salt, cooking wine, sugar, pepper, ginger powder, sesame oil, and chicken essence and stir well.
3) Soak fresh shiitake mushrooms in fresh salt water for 10 minutes and put them on the plate for later use.
4) Wrap quail eggs with mixed pork filling.
5) Slowly spheronize by hand, then dip some potato starch.
6) Put the baked eggs on top of the shiitake mushrooms and make them all.
7) The water in the steamer is boiled, put it on a plate and steam for 15-20 minutes.
8) At this time, take a small bowl and add tomato sauce, sweet and spicy sauce, sugar, rice vinegar, oyster sauce and stir well.
9) Add 70 ml of clear water to the pot, and then pour in the prepared sauce to cook out the aroma.
10) Pour in water starch and stir well.
11) The soup is clear and sticky
12) Then pour the sauce on the steamed eggs.
Steamed Chicken
Ingredients: 1 boy chicken, appropriate amount of shiitake mushrooms, appropriate amount of bamboo shoots, 1 green onion, 1 piece of ginger, 1 tablespoon of salt, 1 tablespoon of peppercorns, 1 tablespoon of allspice, 1 tablespoon of steamed fish stew, 1 tablespoon of chili oil, 1 tablespoon of sugar, chicken 1/2 teaspoon
practice:
1) Pick up and wash the young chicken.
2) Mix pepper and salt, add a teaspoon of allspice and stir-fry.
3) Put the chicken in a container, wear disposable gloves, and rub with pepper and salt evenly. The kneaded chicken is put into a fresh-keeping bag, tied, and refrigerated for more than two hours, but not more than six hours.
4) Refrigerate the chicken and rinse with water.
5) Mushrooms, bamboo shoots, sliced water, remove and lay on the bottom of the bowl.
6) Mix steamed fish stew oil, chili oil, sugar, chicken essence and set aside.
7) Cut chicken into pieces. Pour on the juice from step 7.
8) Steam on the pot for 20-30 minutes.

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