The dog days of summer are coming and the weather is extremely hot. For housewives, cooking in the kitchen is like staying in a sauna. It is stuffy, hot and makes people sweat profusely, so steaming vegetables is a good choice. The steaming method has less fumes and a simple production process. It can best retain the fresh flavor of the ingredients and prevent the loss of nutrients. I will share with you 8 steamed dishes, including fish, meat and vegetables. Steaming is effortless, light and delicious, and will not cause irritation. , want to collect it!
★ Steamed winter melon with shrimps
[Ingredients]: appropriate amount of winter melon, appropriate amount of fresh shrimp, 1 egg, 1 tsp of starch, a little pepper, 1 tbsp of oyster sauce, a little sugar, 2 tbsp of light soy sauce, a little ginger and green onion, 1 tsp of salt
[Method]:
1. Peel the winter melon, remove the melon sac, cut into thin slices, and arrange in a ring shape on the plate. Do not cut the winter melon too thick to make it easier to ripen.
2. Peel and devein the fresh shrimps, chop into small pieces, then add the eggs, light soy sauce, salt, pepper and starch, stir well until the meat is thick and sticky;
3. Put the shrimps into the winter melon. In the middle, put it in a steamer, bring it to a boil and steam over high heat for 10 minutes. When the winter melon slices become transparent, it’s ready.
4. Pour the light soy sauce, oyster sauce, salt, sugar, and water starch into the wok and bring to a boil to make a sauce. Pour evenly over the steamed winter melon and shrimp.
★ Steamed chicken with shallots
[Ingredients]: half chicken, 6 shallots, appropriate amount of ginger slices, 4-5 red dates, 1 spoon of cooking wine, 1 spoon of oyster sauce, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 starch Small spoon
[Method]:
1. Cut the shallots into small pieces, put an appropriate amount of oil in the pot, add the shallots and stir-fry, continue to stir-fry the shallots over medium-low heat until the aroma comes out;
2. Cut the chicken into cubes, add light soy sauce, Mix dark soy sauce, cooking wine, oyster sauce, starch and ginger slices, then pour in the fried shallot oil and marinate for 30 minutes;
3. Put the marinated chicken into the steaming plate, and sprinkle the shallots on the surface of the chicken. Add the shredded red dates;
4. Boil the water in the pot first, then put the chicken in the pot and steam it for 30 minutes.
★ Steamed meat cakes with mushrooms and fungus
[Ingredients]: Pork leg meat appropriate amount, dry fungus appropriate amount, mushrooms, 1 small spoon of starch, a little sugar, a little salt, 2 spoons of light soy sauce, 1 spoon of oyster sauce
[Method 】:
1. Choose pork that is 30% fat and 70% lean. plum meat or front and rear leg meat are all acceptable. The texture will be less woody and more delicious. Wash and mince the pork, or put it into a food processor and grind it into pieces.
2. Wash the black fungus and soak it well, then chop it into pieces. Wash the shiitake mushrooms and soak it in water, then chop it in the same way and set aside.
3. Mix the pork with fungus and mushrooms, add light soy sauce, oyster sauce, sugar, salt and starch and stir evenly. Use chopsticks to stir evenly in one direction until it becomes gluey;
4. Place the meatloaf in a plate and press it flat. , try to spread the meatloaf as thinly as possible. After the water boils, put it into the meatloaf plate, cover it and steam it over medium heat for 10 to 15 minutes.
★ Scallops and steamed loofah
[Ingredients]: appropriate amount of loofah, appropriate amount of garlic, appropriate amount of scallops , 2 tablespoons of light soy sauce
[Method]:
1. Wash the loofah, peel it, cut it into equal-sized loofah segments, and mince the garlic. Chop the chives into chopped green onions;
2. Rinse the scallops with clean water and soak them in warm water for about 15 minutes. Tear the soaked scallops into pieces with your hands and set aside;
3. Heat the oil in a pan, add minced garlic and saute until fragrant, then add the scallops and stir-fry over low heat until fragrant. , then add appropriate amount of salt and light soy sauce and quickly stir-fry evenly to taste.
4. Place the loofah segments on a plate, spread the fried garlic and dried beets, steam in boiling water for about 10 minutes and then turn off the heat.
5. After steaming, take it out, sprinkle with the prepared chopped green onions, and pour a little hot oil on it.
★ Steamed fish
[Ingredients]: 1 fish, appropriate amount of steamed fish soy sauce, appropriate amount of chives, appropriate amount of ginger, appropriate amount of cooking wine
[Method]:
1. Clean the fish and dry the water on the surface of the fish. Make two cuts on the back of the fish, which will cook the fish faster and make it easier to taste.
2. Cut the ginger into shreds, and cut the green onions into long sections or shreds. Place them in the belly and body of the fish, then marinate them with cooking wine for 20 minutes to remove the fishy smell;
3. After the fish meat is marinated, you can put it in the pot. Steamed. After the water boils, put the fish into the pot and steam it for 8 to 10 minutes. If the eyes of the fish protrude, it means it is cooked.
4. After the fish is steamed, take it out. Pour out the steamed soup in the plate. Take out the green onions and ginger on the fish and throw them away. Spread new shredded green onions and ginger, and evenly pour the steamed fish soy sauce. Heat a spoonful of oil and pour it over the fish.
★ Steamed tofu with minced pork and mustard
[Ingredients]: appropriate amount of tofu, appropriate amount of minced meat, appropriate amount of mustard, appropriate amount of chopped green onion, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce
[Method]:
1. Wash and chop the pork. Mince it, mince the mustard, cut the chives into chopped green onions, cut the tofu into thick slices, and place on a plate for later use;
2. Pour an appropriate amount of cooking oil into the pot and heat it up, add the white onions and minced garlic and saute until fragrant, then add the minced meat and stir-fry Stir-fry until it changes color and turns white, add light soy sauce, dark soy sauce, and oyster sauce and stir-fry to taste, then add mustard and stir-fry until fragrant;
3. Pour the minced pork with mustard on the tofu, cover with plastic wrap, boil the water, steam for 10 minutes, and remove. Sprinkle chopped green onion over the pot.
★ Jade shrimp steamed egg
[Ingredients]: appropriate amount of fresh shrimp, 3 eggs, a few peas, 1 tsp salt, 1 tsp cooking wine, 1 tsp pepper, 1 tsp steamed fish soy sauce, a little sesame oil
[Method] :
1. Peel off the shells of fresh shrimps, keep the shrimp tails (can be removed), pick out shrimp lines , add salt, pepper and a little cooking wine to the shrimps, catch them evenly, and marinate for 10 minutes.
2. Boil the peas in hot water
3. Add a little salt to the egg liquid, use a whisk to beat it into egg liquid, add warm water and stir evenly, filter the egg liquid with a sieve to filter out the bubbles, so that it can be steamed more Beautiful;
4. Cover with a plate to prevent water vapor from dripping. Add water to the pot, bring it to a boil, then turn to medium-low heat, put it in the pot, and steam for about 15 minutes.
5. When the egg liquid solidifies 4-5 minutes before serving, put the shrimp and green beans on top and continue to steam. After it's out of the pot, add soy sauce and sesame oil to the steamed fish, and you're ready to eat.
★ Steamed Pork Ribs with Black Bean Sauce and Taro
[Ingredients]: Appropriate amount of ribs, appropriate amount of taro, 1 spoon of cooking wine, appropriate amount of minced garlic, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 2 small spoons of starch, appropriate amount of black bean , a little salt
【 Method]:
1. Wash and chop the tempeh. Heat oil in a hot pan over low heat. Add minced garlic and sauté until fragrant. Add appropriate amount of tempeh and stir-fry until fragrant.
2. Chop the ribs into small pieces, wash away the blood, add the sauteed garlic tempeh, then add salt, cooking wine, light soy sauce, oyster sauce, dark soy sauce and corn starch into the ribs and marinate for 30 minutes.
3. Peel the taro and cut it into even small pieces. Place the taro on the bottom of the plate, and put the ribs and marinated sauce on the top layer.
4. Add water to the pot and bring to a boil. After the water boils, add the ribs and steam over high heat. 30 minutes, turn off the heat and simmer until the steam dissipates.
