8 classic steamed dishes, healthy and nutritious, hurry up and collect it and learn to make it!

Steamed vegetable rolls

Ingredients: 500 grams of minced pork, 100 grams of shrimp, 600 grams of cabbage leaves, 3 grams of chopped green onions.

Seasoning: 5 grams of salt, 3 grams of sugar, 3 grams of Yujiakang kitchen chicken juice, 4 grams of Tianyi Yipin fresh soy sauce, 50 grams of old soup,

Steps:

1. Add salt, sugar, Yujiakang chicken juice and old soup to the minced pork, mix well to taste, add shrimp and mix well.

2. Blanch the cabbage leaves, remove them and set aside.

3. Wrap the cabbage leaves in the meat filling, place them on a plate, pour 80 grams of homemade chopped peppers, steam them in the steamer for 10 minutes, pour in Tianyi Yipin fresh soy sauce, and sprinkle with chopped green onions.

Homemade chopped peppers:

Chop 2.5 kg of pepper, 500 grams of pickled ginger and wild pepper, 300 grams of white wine, minced garlic and white vinegar, mix well, and pour 300 grams of hot cooked lard.

Claypot tamales

This dish is a graft of Sichuan-style tamales and Cantonese-style jelly pots. The pork belly slices mixed with seasonings, steamed pork and rice noodles are not steamed in a bowl, but directly served on the table, put into the hot claypot in front of the guests, and baked on the spot. This novel way of cooking not only catches the eye of the guests, but also has a special taste of the finished dish - slightly crispy and chewy.

Method:

1. Cut the pork belly with skin into thin slices, add crispy bean paste, monosodium glutamate, chicken essence, watercress oil and steamed pork rice noodles in a pot, and mix evenly. Cut the potatoes into strips and fry them in a pan until crispy and firm; Green peas are cooked and set aside.

2. Put the mixed pork belly slices, green peas, potato strips, etc. on a plate and serve them with the claypot. Put the claypot on the alcohol stove, blanch it in front of the guests, add a little salad oil, add the onion cubes and ginger slices and stir-fry until fragrant.

3. Put the green peas and potato strips into the claypot and flatten, scoop in a spoonful of fresh soup, then put in the pork belly slices and set them up, then cover the lid and bake for 10 minutes.

Steamed double clam stuffed meat

White clam meat is suitable for steamed eggs and soup, and flower clam meat is more tender and sweet, suitable for stir-frying. The two kinds of clam meat with different freshness and leeks enhance the freshness, and the taste is more layered.

Raw materials:

Ingredients: 250 grams of clams, 250 grams of white clams, 200 grams of sandwich pork

Excipients: 1 small handful of leeks, 1 small piece of ginger, 100 grams of chicken broth, appropriate amount of salt, light soy sauce, rock sugar powder, cooking wine, 1 teaspoon sesame oil, 1/2 teaspoon white pepper

Method:

1. Hide the minced meat and set aside.

2. After the clams and white clams are cleaned, boil in a pot under water, boil until the meat is opened, chop the clam meat, chop half of the leek, and chop the ginger for later use. (Be careful not to chop the white clam meat)

3. Stir the pork filling, minced clams, minced leeks, cooking wine, powdered rock sugar, white pepper, light soy sauce, sesame oil and salt.

4. Clean the clam shell carefully again, put the adjusted filling into the clam shell, steam the steamer for 7-8 minutes, and take it out.

5. Put on a plate, cut the remaining leeks into sections and spread the bottom of the plate, put the steamed clams on it, then put the prepared white clam meat on the clam meat filling, and finally pour hot chicken soup and steamed mixed juice, that is.

Farmer steamed corn

Raw material:

200 grams of dried corn, 50 grams of bacon, 100 grams of steamed pork rice noodles, crispy bean paste, salt, monosodium glutamate, and chopped green onions

Method:

1. After the bacon is cooked in the pot, cut it into small cubes. Put the dried corn in a pot, soak it in boiling water, put it in a pressure cooker and press it with water for 20 minutes, pour it out and drain it for later use.

2. Put the pressed corn in a pot, first add crispy bean paste, steamed pork rice noodles, salt and a little monosodium glutamate, mix well, and then add diced bacon and mix slightly.

3. Steam for 30 minutes until cooked, take it out, put it in a hot claypot, and sprinkle some chopped green onions.

Illustrate:

1. Add diced bacon to add a flavor of cured meat.

2. The reason why dried corn has to be soaked and pressed in a pot before being steamed is because it tastes good in this way.

Steamed eggs with sea urchin and shrimp

Ingredients: one Dalian sea urchin, one shrimp, one Zonggu pillar, two eggs, one coriander leaf.

Seasoning: Salt and chicken powder.

Steps:

1. Open the sea urchin to take the meat, gently rinse off the black particles with running water, drain and set aside.

2. Remove the head and shell of the shrimp and leave the tail, pick off the shrimp intestines after opening the edge, absorb the water, and set aside.

3. After steam the Zonggu pillar with ginger and scallion water to soften, take it out and set aside.

4. After the eggs are beaten, add 60 degrees of hot water, salt and chicken powder, pour 3\4 in a deep dish after beating evenly, steam them in the steaming cabinet over medium-low heat until 7 is mature, take them out, spread the sea urchin on the egg surface, and then pour in the remaining egg liquid, and steam it in the steaming cabinet until it is 9 mature.

5. Take out the steamed eggs again, put the shrimp, scallops, and coriander leaves on the egg noodles, and steam them in the steaming cabinet for 4-5 minutes before taking them out and serving.

Steamed catfish with tempeh

Ingredients:

Catfish about 500g, parsley 1, Yongchuan tempeh 20g,

10g ginger, 5g salt, 3 cloves of garlic,

30ml soy sauce, 1 parsley,

15ml of oil, 30ml of Shao wine

Steps:

1. Remove the internal organs of the small catfish, rinse it with water, and then chop it into 2cm wide segments.

2. Wash and chop the peppers. Peel off the ginger and mince it with the garlic. Wash the parsley, remove the leaves and chop them.

3. Add minced ginger, Yongchuan tempeh, salt, minced garlic, soy sauce, oil, Shaojiu and chopped Chaotian pepper to the catfish section, mix well and marinate for 15 minutes.

4. Put the marinated catfish segments into the steamer, cover and steam over high heat for about 8 minutes.

5. Finally, take the steamed tempeh catfish out of the steamer and sprinkle in chopped parsley.

Steamed pork ribs with taro

Nowadays, all kinds of pork ribs are mainly light in taste, and the flavor type is relatively simple. This pork rib is cooked with Lipu taro, which is fragrant and slightly sweet, and is cooked by steaming, which can keep the nutritional value of the pork ribs and the water not lost.

Ingredients: 200 grams of pork ribs, 100 grams of taro

Seasoning:Ingredient A (5 grams of salt, 8 grams of monosodium glutamate, 6 grams of cooking wine, 30 grams of steamed pork powder from Master Sun), Ingredient B (3 grams of salt, 4 grams of chicken essence, 30 grams of cooked lard, 100 grams of broth, 7 grams of pepper), 5 grams of red pepper, 5 grams of chopped green onions, and 50 grams of salad oil

Method:

1. Change the ribs to 2 cm long and marinate them in Sauce A for 3 hours; The taro is changed to a diamond-shaped block with a side length of 1.5 cm.

2. Put the taro into the bottom of the bowl, put the B ingredient and pork ribs, steam it in the steamer for 30 minutes, when the dish is served, sprinkle with chopped green onions and red peppercorns, and pour hot oil out of the pot.

Steamed Qiandao Lake crucian carp with mountain pepper

This innovative dish that pursues freshness and freshness is steamed Qiandao Lake crucian carp with mountain pepper, which is steamed with clams on top of it, rich in seafood flavor, and strong and spicy in mountain pepper.

Ingredients: 600 grams of crucian carp and 250 grams of clams from Qiandao Lake

Excipients: 15 grams of minced ginger, 15 grams of minced garlic, 20 grams of wild pepper, 15 grams of coriander, 15 grams of millet spicy rings and chopped green pepper, 5 grams of dried Sichuan pepper, 30 grams of light soy sauce, 20 grams of minced green garlic, 35 grams of Huadiao wine, 15 grams of Sichuan pepper oil, 15 grams of chicken essence, 25 grams of steamed fish soy sauce, 10 grams of refined salt, 15 grams of balsamic vinegar, 15 grams of sugar

Method:

1. Wash and arrange the crucian carp in Qiandao Lake, add refined salt, wild pepper, Huadiao wine, dried pepper, put clams around, steam for 8 minutes, take out the decant. Steamed fish soy sauce, light soy sauce, sugar, balsamic vinegar and chicken essence are mixed into a sauce and boiled for later use.

2. Put minced ginger, minced garlic, minced green garlic, coriander, green and red pepper on the fish body, put salad oil in the pot, add a little pepper oil and burn until it is hot, stir the fish to burst the spice head, and then pour in the hot sauce.