- steamed chicken wings
Ingredients: chicken wings; fungus; Chinese wolfberry (decorative); ginger; sweet potato starch; soy sauce; wine; pepper; pepper; sugar;
Practice:
Chicken wings are soaked for more than half an hour, exchange water in the middle
Drain or dry
Dissection from the middle
Chop small grain
Chopped chicken wings, add soy sauce, cooking wine, pepper, a little pepper powder, sugar and ginger preserved more than half an hour, the longer the tasty (pickled overnight)
Shampoo of Auricularia auricula
Wash and soak Lycium barbarum in cold boiled water
Before steaming the chicken wings with a proper amount of wet starch
The auricula is laid on the bottom of the plate
The chicken wings are on top of it
After the water into the steamer, steam for 15 minutes
Sprinkle with shallots and wolfberry
- super tasty steamed fish
Ingredients: fish 1; 1-2 ginger; 1 spring onion; salt; amount of wine; Lee Kum Kee steamed fish soy sauce amount of edible oil amount;
Practice:
Prepare materials. Clean up the fish, cut ginger into ginger, and cut onion into long segments or silk. (ginger can be used in some steamed fish, because the landlord doesn't like to eat green onion, so cut it out and pick it out). Cut the fish surface with a knife.
Pickled except for fishy. The fish dish with salt; add ginger (ginger scallion will put into the mouth of the fish into fish maw, surface scratches, can smell, taste of ginger is not too heavy; oh) in the fish on both sides with wine. For at least 20 minutes or more, in the process of pickling, can turn the fish to make fish pickled side, both sides of the tasty.
Steamed fish。 The fish in the plate stood up, and the fish tummy down. When the water is boiled in the pan, steam the fish for about 7-8 minutes in the pot, and the fish will grow old too long.
Start the pot. The dish steamed soup poured into another bowl in standby (pour out the soup will not affect subsequent soy and edible oil leaching effect).
Pour oil. The fish in the uniform surface pour steamed fish soy sauce. Then pour some oil into the pot (with peanut oil, etc.), without too much. After burning heat on the fish, it will give out the sound of cheerleading.
Tasty aftertaste. Originally pour oil finished on OK, in order to more tasty, the dish juice again into the front of the bowl, and then put a small bowl of all juice stir, re poured back fish (you can taste salty enough juice, enough juice in the add a little salt) to be accomplished.
- steamed pork with rice flour
Material: steamed pork; Rice noodles; ginger, green onion sauce, cooking wine;
Practice:
Pork cuts, with cooking wine soy sauce pickled ginger for an hour, and then add Rice noodles.
Cut the taro or pumpkin or potato, add a little salt and mix well. Lay it on the bottom of the pan and put the mixed meat on it.
When the water is open, the pot is steamed, and the small and medium fire can be 1.5 hours, and sprinkle with the onion before the pot.
Cooking tips: Ingredients: 1.5 hours steamed pork that is the entrance.
4.Steamed tofu with minced meat
Ingredients: tofu (bean curd); pork; onion oil; soy sauce; starch;
Practice:
Here is the way to talk about the practice, about this dish to use tofu, it is best to choose the tender bean curd, so that the bean curd tastes tender and smooth. As you can see in the following picture, lactone bean curd is a tender bean curd.
The minced meat into a bowl, add soy sauce, starch and a little oil in the bowl, grasping uniform marinate for ten minutes. Cut up the tender bean curd, cut and grow small cubic blocks with a width of 1 centimeters, and lay them on the dish. One layer is enough. The extra tofu can be put on another plate, and it can steamed two plates. The chopped spring onion.
Put the tofu for a while and then drain the water out of the tofu.
Heat oil in wok, heat the oil into the marinated minced meat, minced meat fried minced meat with a spatula and stir quickly, do not fry too long, because it also steamed.
Tofu with some soy sauce, then fried pork tofu in tile.
Steamed boiling water for ten minutes, sprinkled on the scallion (purely ornament, for beauty), this dish even finished.
- steamed crabs
Material: 3 only 1 small crabs; ginger; 3 garlic; onion 1 tree; soy sauce vinegar sesame oil 15ml; 15ml; 15ml;
Practice:
The crabs are washed clean, and the rope tied to the crabs can not be unraveled
Add appropriate amount of hot water boiler, boil the crab belly up into the steamer, cover and steam for 15 minutes
Wash peeled and chopped ginger, garlic broken beat mince, wash and chop
The soy sauce, vinegar, sesame oil, ginger and garlic into a bowl, mix evenly into the dip reserve
Remove the steamed crab, remove the rope and install the dish, and dip it in the juice.
6.Steamed bean curd with ribs
Ingredients: Tofu 600 grams; pork 300 grams; soy sauce 10 grams; oyster sauce 5 grams; 5 grams of salt 3 grams of flour a little chicken;;
Practice:
Cut the bean curd and wash the small pieces with the ribs
Ribs with soy sauce, oyster sauce, salt, chicken powder and flour marinated with seasonings
Put the bean curd and the spareribs into the stove, and steam for about 10 minutes after the water is open, then remove the scallion and finish it.
- mushrooms steamed quail egg
Materials: a box of mushrooms; quail egg box; a pinch of salt; a little chicken; sesame oil; sesame; a little onion;
Practice:
To show equal proportions of mushrooms and quail egg wash, mushrooms to remove stalks, put mushrooms flat into the quail egg.
Then each mushroom placed above a few grains of salt and chicken.
Boil the water for 10 minutes until the quail eggs solidify.
The small bowls of steamed quail egg up mushrooms steamed out of the water.
Then put the chopped green onion, sesame and sesame oil evenly put steamed quail egg in each mushroom above. Don't put too much attention, sesame oil (~ now can eat, but personally think that a pour sauce in mushrooms steamed quail egg is more good-looking and delicious)
His good tune pour sauce in the mushrooms above can eat steamed egg.
- Mei food Braised Pork
Ingredients: pork; pickled vegetable; soy sauce; soy sauce; sugar; aniseed; cinnamon; ginger; salt; oil; liquor;
Practice:
Plum dried vegetables soak overnight, washed several times to remove the sediment, cut green onions, ginger slice
Clean the pork, add onion ginger, cinnamon, star anise, a few drops of liquor, into the pot boil, turn a small fire
Simmer for 20 minutes, take out after the hot wipe a little soy sauce
The pot with a thin layer of oil, the skin down into the pot, a small fire slowly fried
Skin until golden color, oil overflow, the beef fried to a four color
Lean out of the fat out of the oil
Soaked plum vegetables in the pot
Just pour the cooked meat gravy, add soy sauce, salt, soy sauce and sugar amount of seasoning, small heat and simmer for 15 minutes
The fried meat is slightly cold and cut into slices
Skin down, even in the bowl
The top is covered with plum
Steaming in a high pressure cooker
20 minutes after deflation. The fat steamed out to filter out
Then steamed for 20 minutes, the steamed meat is filtered out again.
Look for a dish, and buckle it
- palaeo steamed eggplant
Materials: 350 grams of eggplant; 60 grams of meat silk; 5 letinous edodes; 4 red jujube; 2 slices of ginger;
Practice:
The lean meat is washed and cut into thin threads. The dried letinous edodes is soaked in clear water and dried to water and cut into thin threads. The jujube is also boiled in clear water and cut into thin threads. Ginger is peeled and cut into thin threads.
Eggplant head wash, cut into 5 cm long strips, blanched in boiling water for 1 minutes, drain and water
The meat, letinous edodes, red dates and ginger into the bowl, add 1 tablespoon oil, 3 tbsp oyster sauce, 1/3 tablespoons sugar, 1 tbsp chicken powder, 1/3 tsp salt, 1 tbsp soy sauce and 1/2 cup of water and mix well, made of ancient sauces
The ancient water blanched eggplant sauce into strips, mix, or take a deep dish, with a layer of eggplant, scoop into a layer of ancient method of sauce, eggplant into a superposition of ladder type
Spray 1 tablespoons of oil, cover with a layer of fresh-keeping film and boil the water in the pot. Put the eggplant in a big fire and steam for 15 minutes, then get out of the pot.
- steamed white radish
Material: white radish root; a small amount of salt; a small amount of a small amount of oyster sauce; sesame oil; pepper oil amount; chive root three;
Practice:
Long white radish slices, onion chopped yards into the disk.
Encoder good white radish into the steamer, after the water is boiled in high heat for ten minutes (if not fresh radish, steamed to the appropriate length of time, in order to use chopsticks a stamp on rotten as well), away from the fire.
Take the heat out of the steamer, the dish steamed turnip soup into a small bowl, do with sauce.
First, add salt to hot soup to melt it, then add oyster oil, fragrant oil and pepper oil respectively, and adjust the taste and dosage according to the taste of your favorite taste.
To transfer a good sauce poured on the radish slices, sprinkle with chopped chive, on the table.
Wow, thank you for all the great recipes. Especially like the tofu with minced meat, the ribs and the chicken wings....delicious! Are all these your recipes? Followed and Upvoted.
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