Nutritious and healthy steamed recipes are not to be missed!

Steamed chicken wings with tempeh

The steaming process retains the nutrients in the chicken well and makes the taste very fragrant and tender

【Ingredients】350 grams of chicken wings (about 8-10 pieces) 1 green onion, 1 small piece of ginger, 1 clove of garlic, 3 heels of dried chili

【Seasoning】1 tbsp dried black bean sauce, 1 tsp oyster sauce, 1/2 tbsp light soy sauce, 1/4 tsp cooking wine, sesame oil, sugar, a pinch of salt

【Directions】

1. Soak the chicken wings in water for 15 minutes, then remove them and prick some small holes with a toothpick. Then rinse and wipe dry;

2. Put all the ingredients in the "seasoning" except the tempeh in a small bowl and mix well to form a sauce; (Salt should be put less, no more salt is put here)

3. Slice green onions, ginger and garlic, and cut chili peppers into sections; Rinse and drain the dried tempeh;

4. Put a little oil in the pot, and simmer the chives, ginger, garlic, dried chili peppers and tempeh;

5. Pour in the chicken wings and stir-fry over medium-low heat until slightly yellow;

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

7. Remove the fried chicken wings and place them on a darker plate. Put on the steamer, steam on medium high heat for 6-8 minutes.

3. Freshly steamed winter melon

Winter melon contains more protein, sugar and a small amount of calcium, phosphorus, iron and other minerals and vitamins B1, B2, C and niacin, of which vitamin B1 can promote the conversion of starch and sugar into heat in the body.

[Ingredients] 200 grams of winter melon, 160 grams of ham, about 6 fresh shiitake mushrooms

【Seasoning】1 tbsp chicken juice, 1 tsp oyster sauce, a pinch of salt, 1/2 tbsp water starch, 1/2 tsp sesame oil

【Directions】

1. Wash and peel the winter melon and cut it into large slices about 1cm thick;

2. Cut the ham into 0.5cm slices of the same size as the winter melon;

3. Wash the fresh shiitake mushrooms, soak them in hot water for a while, then remove them and rinse them, and cut them in half according to the size;

4. Place the three materials together;

5. Put it on the steamer, boil the water and steam on high heat for 8 minutes;

6. Pour out the steamed juice from the plate, heat it in a pot, stir in the chicken juice, salt and oyster sauce, and pour in the water starch to thicken. After that, pour the sauce over the three fresh winter melons. Then pour in sesame oil.

Minced meat and steamed tofu

Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, and the digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.

【Ingredients】400g of silk tofu (Japanese tofu), 150g of minced meat, 50g of mustard.

【Seasoning】2 tablespoons (30ml) oil, 2 tablespoons (30ml) light soy sauce, a few slices of green onion and ginger, 1/2 teaspoon salt (2g)

【Directions】

1. Mustard chopped into small pieces.

2. Cut the tofu into small pieces and drain into a steaming bowl. Sprinkle with chopped mustard.

(You can put more mustard to taste.) If you are afraid of saltiness, you can rinse a few more pieces of mustard and squeeze out the water. ）

3. Heat oil in a pot, add green onion and ginger and stir-fry until fragrant, pour in the meat puree, quickly spread it, pour in light soy sauce and stir-fry for a few minutes and add salt.

4. Pour the fried minced meat over the tofu along with the soup. Steam in a pot for 10 minutes after the water boils. Remove and sprinkle with chives. It is better with coriander.

【Reminder】

1. Silk tofu is the best choice for this dish, and boxed ones can be bought in supermarkets. Tofu that is too hard does not taste good, and it is too soft and unformed.

2. The meat puree can be used neck and back meat, or a little pork belly puree. You can stir-fry it according to your taste, add chili peppers, or anything else.

Garlic eggplant

Eggplant is nutritious, garlic is spicy and sterilizing, and the combination of the two is very helpful for good health. The steamed eggplant has a soft and tender taste, and with various condiments, the taste is fresh and refreshing.

【Ingredients】300 grams of long eggplant and 3 cloves of garlic

【Seasoning】1 tbsp balsamic vinegar, 1/2 tbsp sugar, 1 tsp sesame oil, 1/2 tsp chicken essence, salt to taste

【Directions】

1. Wash the eggplant (without peeling) and cut into long strips about 1.5 cm thick. Place on a plate and steam in a steamer. Take it out and let it cool and refrigerate it;

2. Peel and wash the garlic and press it into garlic paste;

3. Add all the "seasonings" and make a sauce;

4. Take out the refrigerated eggplant, drizzle with the sauce and mix well.

Steamed fish with tempeh

A simple and lazy quick dish, especially suitable for novices, with absolutely zero failures, and very delicious to eat.

【Ingredients】1 fresh sea bass (350g), 10g shredded ginger, 2 chives

【Seasoning】1/4 tsp salt, 1 tsp cooking wine, 2 tbsp Lao Gan Ma flavored tempeh, 2 tsp light soy sauce

【Directions】

1. Remove the belly and scales of the fresh sea bass, wash and set aside, cut the chives into sections, and shred the ginger.

2. Use a sharp knife to cut a deep hole along the back of the fish so that it can be steamed, and put a flower knife on the fish to absorb the flavor.

3. Take 1/4 teaspoon of salt and 1 teaspoon of cooking wine, spread on the fish and marinate for 10 minutes.

4. Scoop two spoonfuls of Lao Gan Ma flavored tempeh (with red oil) with a spoon and spread them 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 a steamer, put a fish plate, add a lid on high heat for 8-10 minutes. Remove the fish plate and discard the ginger on the surface, and serve the green onions.

【Reminder】

1. Lao Gan Ma tempeh itself has a salty taste, don't apply too much salt when marinating fish, and release soy sauce only a small amount.

2. The steaming time varies from 8 to 15 minutes, depending on the size of the fish. To test whether the fish is cooked, use chopsticks to insert it into the thickest part of the fish's back.

3. Don't throw away the juice of the steamed fish, it should be dipped in the juice to be delicious.

4. Steamed fish can choose sea bass, yellow croaker, African crucian carp, grass carp and other fish.

Garlic open-backed shrimp

【Ingredients】10 shrimp, 80 grams of mung bean vermicelli, 50 grams of minced garlic, 15 grams of chopped chives

【Seasoning】2 tbsp light soy sauce, 1/4 tsp fine salt, 2 tsp sugar, 1/4 tsp white pepper, 2 tbsp stock (water).

【Directions】

1. Wash the shrimp, cut off the feet, and use scissors to open the back and take out the shrimp line. (refer to the video) and use a kitchen knife to lightly chop the shrimp a few times.

2. Soak the mung bean vermicelli in cold water for 30 minutes in advance, cut it into two sections with scissors, spread it on the bottom of the plate, and spread the open-backed shrimp on the surface of the vermicelli.

3. Put 2 tablespoons of oil in the pot, add the minced garlic and stir-fry until it is hot for 4 minutes, add all the seasonings and bring to a boil to make the garlic juice.

4. Spoon the cooked seasoning and cover the open back of the shrimp and the vermicelli.

5. Boil water in a pot (steam), put the shrimp plate in, add the lid to the pot and steam over medium heat for 4 minutes.

6. Take out the shrimp plate and sprinkle with chopped green onions, heat a tablespoon of oil in the pot, and pour it on the surface of the chives.

【Reminder】

1. Steamed shrimp must be fresh, clean shrimp, stale shrimp is easy to produce fishy smell.

2. If you don't use a knife to chop the shrimp a few times, it will curl up after steaming, affecting the image, but don't chop the shrimp shell when chopping. The shrimp that have been opened over the back are easy to cook, so don't steam them for too long, otherwise the meat will become old.

3. Finally, pour hot oil on the chives to bring out the fragrance of the green onions.

4. When stir-frying minced garlic, fry the minced garlic until it is a little golden brown, so that the fragrance will come out, and finally add some stock or water to make the minced garlic more soup, so that it is enough to pour on the shrimp and vermicelli, and the sauce can taste the sweetness and saltiness first. The best taste of this dish is to be eaten hot, and the taste is greatly reduced when it is cooled.