Eat more steamed vegetables to be healthy, recommend 5 home-cooked practices, light and nutritious, delicious and not hot

1. Steamed pork ribs

This steamed pork ribs is a frequent guest on our dinner table, and the taste is super good, the pork ribs are covered with soft rice noodles, the entrance is soft, the fragrance is rich but not greasy, I don't think anyone will refuse such a delicious taste.

Method:

1. Wash and peel one potato and one sweet potato and cut them into hob pieces. Finely chop the ginger and cut the green onion into sections for later use. The base side dish can be potatoes, sweet potatoes, or old pumpkin, and you can match them according to your preference.

2. Chop the pork ribs, clean them, add sugar, Pixian bean paste, dark soy sauce, peppercorn noodles, green onions, minced ginger, mash and a small amount of chicken essence, and grasp well. Pour in the steamed pork rice noodles and mix well, so that each rib can be evenly coated with rice noodles and marinate for half an hour.

3. Take out the pork ribs and put them in a bowl, pour the chopped sweet potatoes and potato wedges into the seasoning left over from the marinated pork ribs, add a little green onion, minced ginger, chicken essence, salt, water and a little steamed pork rice noodles, mix well.

4. Take out the mixed potatoes and sweet potato pieces and place them at the bottom of the plate, then place the ribs on the surface in turn, put them in the steamer, turn to medium-low heat after the water boils, steam for about 90 minutes, until the ribs are soft and rotten, and sprinkle the green onion on the pot to enhance the color.

2. Steamed chicken wings with edamame and plum vegetables

作为梅干菜的忠实粉丝，它的每一种做法我都爱，而这道毛豆梅菜蒸鸡翅算得上最喜欢的了，梅干菜的咸香，毛豆的清香，再搭配鸡翅的鲜香，这口感和味道有谁不喜欢‬？

Method:

1. Wash the chicken wings, wipe off the surface moisture, add cooking wine, light soy sauce, salt, oyster sauce and shredded ginger, and marinate for about half an hour.

2. Wash the dried plum vegetables, soak them in warm water for 15 minutes, wash them several times again, drain the water, and cut them into 1cm long pieces; Slice the garlic and cut the dried chili peppers into pieces for later use;

3. Remove the husk of the edamame and peel out the edamame kernels; Pour water into the pot, add a small spoon of salt, and after the water boils, pour in the edamame kernels and blanch for half a minute, this step can help remove the beany smell;

4. Pour oil into the pot, add garlic slices and dried chili peppers and stir-fry until fragrant, pour in dried plum vegetables and edamame, stir-fry well and put on a plate;

5. Place the marinated chicken wings evenly on the edamame kernels in turn, and after the water boils, put them in a steamer and steam them over high heat for 20 minutes;

3. Steamed quail eggs with shiitake mushrooms

This dish not only has a good sense of ceremony, the taste is very unique and delicious, the fresh fragrance of shiitake mushrooms slowly blends with the umami of quail eggs in the cooking process, and the nutrition is also very rich, which is a delicacy loved by all ages.

Method:

1. Wash the mushrooms, remove the stems, and put them on a plate; Remove the quail eggs and pour the egg mixture into the processed mushroom caps in turn; After the water boils, put it in a steamer and steam it over high heat for 10 minutes, then serve;

2. Prepare the sauce: 1 tablespoon light soy sauce, half a tablespoon steamed fish soy sauce and half a tablespoon of sugar, mix well and set aside;

3. Prepare water starch: pour 1 tablespoon of starch into a bowl, add an appropriate amount of water to scatter and set aside;

4. Pour the mushroom juice produced during the steaming process into the pot, if the soup is not much, you can add a little boiling water, add the prepared juice and water starch after boiling, turn off the heat after boiling, pour the juice on the quail eggs with a spoon, and sprinkle the green onion to decorate;

Fourth, steamed broad beans

Fava beans are in season in April, and they are cheap and very tender. This steamed broad bean dish shows the glutinous taste of broad bean flour to the fullest.

Method:

1. Peel the fresh broad beans, peel out the broad bean kernels, peel the potatoes and cut them into hob pieces, wash the broad bean kernels and potato pieces, dry the water, and put them in a bowl for later use;

2. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, sesame oil and a pinch of salt to the bowl and grasp well;

3. Pour in a small amount of steamed pork rice noodles many times, and keep grasping and mixing, so that the surface of potatoes and broad beans can be evenly coated with a thin layer of rice noodles;

4. Put the mixed potatoes and broad beans on a plate, put them in the steamer after the water boils, steam them over high heat for about 20 minutes, sprinkle them with chopped green onions, and eat.

5. Steamed chrysanthemum

Many vegetables in spring can be made by steaming and cooking, but I only love this steamed chrysanthemum, which is fresh and powdery, which is my biggest expectation for spring.

Method:

1. Remove the old stem part of the chrysanthemum, use only the top young leaves to make this dish, wash and drain the water for later use;

2. Put the chrysanthemum leaves in a bowl, add 2 tablespoons of cooking oil and mix well, then add a small amount of flour and cornmeal and mix well, so that the surface of each leaf is stained with a thin layer of powder;

3. Brush a thin layer of oil on the surface of the steamer drawer, spread the treated chrysanthemum leaves on the steamer drawer in turn, put it in the pot after the water is boiled, and steam it over high heat for about 5 minutes;

4. Prepare the dipping sauce: minced garlic, chili oil, light soy sauce, vinegar and chopped green onion, mix well;

5. When the time is up, turn off the heat immediately and quickly pick up the chrysanthemum leaves with chopsticks to avoid sticking. Then, dip it in the dipping sauce and start eating it deliciously.