To lose weight in summer, it is recommended to eat 4 more steamed dishes, steam them in a pot, less oil and less salt, and they are delicious and not hot

1. Steamed lotus root balls

1. Prepare a piece of fat and thin pork belly and chop it into delicate minced meat, then cut some minced green onions and ginger into the meat filling to remove the smell, and then add two spoons of salt, a spoonful of light soy sauce, a spoonful of oyster sauce, a little pepper to taste, stir in one direction and then add a small handful of starch to increase the viscosity of the meat filling.

2. Take a section of lotus root, wash and peel it, and cut it into dices, peel and wash half of the carrot and also cut it into dices, then pour it into the meat filling and stir well.

3. Cut the remaining half of the carrot into thin thick slices and put them on the plate, then squeeze the adjusted meat filling into several evenly sized meatballs, and then put them on the radish slices, one carrot and one meatball.

4. Boil water in a pot, put the meatballs into the steamer after boiling over high heat, and steam them over high heat for 15 minutes.

5. Start another pot, add a little base oil, add chopped green onion and ginger slices and stir-fry until fragrant, then cook 2 spoons of light soy sauce along the edge of the pot, add an appropriate amount of water, add a spoonful of oyster sauce, a little chicken essence and sugar to taste, pour in a little wet starch to thicken after boiling over high heat, and finally pour the sauce on the steamed meatballs, sprinkle a handful of chopped shallots to garnish.

2. Steamed chicken wings with glutinous rice

1. Soak the glutinous rice in water for 5 hours in advance, thaw the chicken wings with cold water, and then use a clean towel or kitchen paper to absorb the moisture on the surface of the chicken wings.

2. Draw a few knives diagonally on the surface of the chicken wings to make it easier to absorb the flavor, then add 2 tablespoons of light soy sauce, a spoonful of oyster sauce, a little salt to taste, then add an appropriate amount of dark soy sauce to adjust the color, grasp and mix evenly, and put it aside for 10 minutes to marinate to taste.

3. Drain the soaked glutinous rice and put it into a bowl, add a spoonful of light soy sauce, half a spoon of dark soy sauce, and a spoonful of salad oil and stir well, then wrap the glutinous rice with the marinated chicken wings and neatly put it in the steaming drawer, put corn in the gap between the chicken wings, cover the pot, pot it on cold water, and continue to steam for another half an hour after boiling over high heat.

In this way, a plate of steamed chicken wings with glutinous rice that is tender and juicy, with less oil, less salt and no greasy, is ready.

3. Steamed garlic vermicelli baby cabbage

1. Prepare 2 baby cabbage from the middle vertically and divide it into two, then cut it vertically with a few knives, soak the vermicelli in water in advance to soften, cut it short with scissors and put it on the cut baby cabbage.

2. Prepare a head of garlic, chop it into minced garlic after patting it with a knife, wash and dice 2 millet peppers, put a piece into a bowl, then heat the oil in the pot and pour it on it to stimulate the fragrance, then add two spoons of light soy sauce, a spoonful of oyster sauce, half a spoon of chicken essence, and a little water and stir well.

3. Pour the prepared garlic juice on the baby cabbage and vermicelli, then boil water in the steamer, boil the water in the pot for 10 minutes, and sprinkle a handful of chopped shallots to garnish after the pot.

4. Steamed eggplant

1. Pick 3 fresh long eggplants, remove the stems, rinse them, then divide them in half from the middle, and then split them vertically.

2. Add water to the steamer, after boiling over high heat, put the eggplant skin down neatly in the steaming drawer, then cover the pot with the lid on the pot, steam it over high heat for 8~10 minutes, take out the eggplant after the time, and let it cool naturally.

3. Take advantage of this time to mix a sauce, put a small handful of minced garlic and diced millet pepper in a bowl, then add 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, half a tablespoon of oyster sauce, half a tablespoon of sugar and stir well with chopsticks.

4. At this time, the eggplant has also cooled and cooled, let's tear the eggplant into long strips, put it on the plate, and then pour the seasoned sauce on it, and then serve it on the table.

Summer diet, it is recommended to be more light and less greasy, the above is the practice of 4 delicious steamed dishes, like the collection and steam it directly according to the pot when you want to eat, less salt is not greasy, delicious and not hot.