(A) the benefits of eating steamed vegetables
1. Health and epidemic prevention
2. Pure taste
Nursing the stomach
(2) recipes
1. Steamed ribs with rice flour.
Ingredients: ribs, steamed pork rice noodles, fermented milk, ginger, garlic, shallots, soy sauce, oil consumption, sugar, salt and cooking wine.
Exercise:
1. Slice onion, ginger and garlic.
2. Wash the ribs to remove blood, remove and drain.
3. Add 10g cooking wine and two or three slices of ginger and garlic to the ribs, add 10g fermented milk, 2g soy sauce, 10g oyster sauce, 5g sugar and 5g salt, stir well, and marinate for15-30min. As the curing time goes on, the ribs become more and more delicious.
4. Pour the broken rice into the marinated spareribs and grab it evenly. In this way, the surface of each sparerib is evenly covered with broken rice.
5. Put the ribs in the plate, add water to the steamer, put the ribs in the steamer and steam for 30 minutes on medium heat.
6. Take out the ribs, sprinkle with shallots, and a delicious steamed ribs with all colors and flavors will be displayed in front of everyone.
2. Steamed prawns with garlic and vermicelli
Ingredients: Shrimp, Longkou vermicelli, garlic, cooking wine, soy sauce, salt and chopped green onion.
Exercise:
1. Open the back of the shrimp, remove the intestines, pour in a little cooking wine and marinate in soy sauce for half an hour.
2. Peel the garlic and cut it into minced garlic; Put oil in the pan. When it is 30% hot, add two-thirds of garlic and stir-fry until fragrant. Turn off the heat immediately when it changes color. Pour in the remaining one-third of garlic and a little salt and mix well.
3. Longkou vermicelli is soft, put it on a plate to make a base, put prawns on the vermicelli, and evenly spread a layer of garlic on the shrimp meat. Mix cooking wine with raw shrimp meat.
Steam upside down for 8 minutes.
3. Sprinkle chopped green onion at the end of the pot, and pour some hot oil out of the pot.
3. Steamed meat pie with mushrooms and horseshoes
Raw materials: pig forelegs, dried mushrooms, water chestnut, ginger, dried starch, cooking wine, soy sauce, salt, sesame oil, water and chopped green onion.
Exercise:
1. Separate the fat and lean pork from the pig's forelegs, cut the fat into fine particles, mix with 1 teaspoon of dry starch and a little sesame oil, and chop the lean pork and ginger into minced meat.
2. Soak dried mushrooms in water in advance, cut into small pieces, wash water chestnut (water chestnut), peel and chop.
3. Put the minced lean meat into a bowl, and add the fat meat, minced mushrooms, minced horseshoes and other seasonings. Add water several times and stir in one direction until the glue starts. ;
4. Put the minced meat into a large deep dish. After the water in the steamer is boiled, move the vegetables into the steamer and steam for about 15 minutes. After turning off the fire, take advantage of the heat and sprinkle with shallots.