Steamed chicken wings with beans, fermented beans, fermented chicken wings are processed in the steaming process, which retains the nutrition in the chicken very well and makes the taste very fragrant and tender [Ingredients] 350 grams of chicken wings (about 8-10 pieces) 1 piece

beans, fermented chicken, wings,

, use the steaming process, retaining the nutrition in the chicken well, and making the taste very fragrant and tender

[Ingredients] 350 grams of chicken wings (about 8-10 pieces) 1 piece of green onion, 1 small piece of ginger, 1 clove of garlic, 3 dried chili and

[Seasoning] 1 tablespoon of dried fermented black beans, 1 teaspoon of oyster sauce, 1/2 tablespoon of light soy sauce, 1/4 teaspoon of cooking wine, sesame oil, and sugar each 1/4 teaspoon of each of sugar A little salt

[Preparation]

1. Soak the chicken wings in clean water for 15 minutes, then take them out and pierce some small holes with a toothpick. Then rinse and wipe dry the water;

2. Put all the ingredients in the "seasoning" except fermented black beans in a small bowl and mix well to form a sauce; (save less salt, no salt is added here)

3. Slice the onion, ginger, garlic, and cut the pepper into pieces; rinse the dried fermented black beans rinse and drain it;

0 4. Add a little oil to the pan and stir-fry the shallots, ginger, garlic, dried chili and fermented black beans over low heat;

5. Pour in the chicken wings and stir-fry in medium-low heat until the color is slightly yellow;

6. Pour in the "sauce", stir well and turn off the heat;

7. Put out the fried chicken wings and put them on a deeper plate. Put on a steamer, steam it over low heat for 6-8 minutes.

3 Fresh Steamed Winter Melon

Winter Melon contains more protein , sugar, and a small amount of calcium, phosphorus, iron and other minerals, vitamin B1, B2, C and nicolic acid, among which vitamin B1 can promote the conversion of starch and sugar in the body into heat energy.

[Ingredients] 200 grams of winter melon, 160 grams of ham, about 6 fresh mushrooms

[Seasoning] 1 tablespoon of chicken sauce 1 teaspoon of oyster sauce A little salt 1/2 tablespoon of water starch 1/2 teaspoon of sesame oil

[Preparation]

1. Wash and peel the winter melon, cut it into large slices about 1cm thick;

2. Cut the ham into 0.5cm slices of the same size as the winter melon;

3. Wash the fresh mushrooms, soak them in hot water for a while, then take them out and rinse them. Cut them in half according to the size;

4. Place the three ingredients together;

5. Place the water on the steamer, steam over high heat for 8 minutes;

6. Pour out the steamed juice from the plate, heat it into the pot, mix in the chicken sauce, salt and oyster sauce and stir well, pour in the water starch to thicken. Then pour the sauce on the three fresh winter melons. Drizzle sesame oil.

meat powder steamed beans

tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other essential trace elements . The digestion and absorption rate of tofu reaches more than 95%. Two small pieces of tofu can meet a person's daily calcium needs.

[Ingredients] Silk tofu 400g ( Japanese tofu ), meat paste 150g, pickled cabbage 50g.

[Seasoning] 2 tablespoons of oil (30ml), 2 tablespoons of light soy sauce (30ml), a few slices of green onion and ginger, 1/2 teaspoon of salt (2g)

[Preparation]

1. Cut the pickled vegetables into pieces.

2. Cut the tofu into small pieces and place it in steamed bowl . Sprinkle with chopped pickles.

(You can add more pickled vegetables, which tastes better. If you are afraid of saltiness, you can rinse the pickled vegetables a few more slices to squeeze the water dry.)

3. Heat oil in the pot, add onion and ginger to stir-fry, pour in the meat paste, quickly spread, pour in light soy sauce and stir-fry for a few minutes and add salt.

4. Pour the fried minced meat and soup on the tofu. Steam in a pot and boil for 10 minutes. Take out and sprinkle onion. It's better with cilantro.

[Little Reminder]

1. It is best to choose silk tofu for this dish, and you can buy it in boxes in supermarkets. Tofu that is too hard is not tasty, too soft and not formed.

2. You can choose the meat of the neck and back, or you can add a little pork belly paste.You can fry according to your taste, add chili, or anything else is delicious.

Garlic puree eggplant

Eggplant is rich in nutrition, garlic is spicy and sterilized. The combination of the two is very helpful for health. The steamed eggplant tastes soft and tender, and with various seasonings, it tastes fresh and refreshing.

[Ingredients] 300 grams of eggplant, 3 cloves of garlic,

[Seasoning] 1 tablespoon of balsamic vinegar, 1/2 tablespoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of chicken essence, appropriate amount of salt

[Preparation]

1. Wash the eggplant (no peeling) and cut it into strips about 1.5cm thick. Put it on a plate and steam it in a steamer. Take it out and let it cool, then put it in the refrigerator to refrigerate;

2. Peel and wash the garlic and press it into garlic paste;

3. Mix all the "seasonings" into the sauce;

4. Take out the refrigerated eggplant, drizzle it with sauce, and mix well.

Beans Steamed Fish

A simple and lazy quick-hand dish, especially suitable for novices to cook, absolutely zero failures, and very delicious.

[Ingredients] Fresh sea bass (350 grams) 1 strip of shredded ginger, 2 scallions

[Seasoning] 1/4 teaspoon of salt, 1 teaspoon of cooking wine, 2 tablespoons of Laoganma flavored fermented black beans, 2 teaspoons of light soy sauce

[Method] Remove the belly and scales of fresh sea bass, wash and set aside, cut the onion into sections, and cut the ginger into shreds.

2. Use a sharp knife to cut a deep hole along the back of the fish for steaming, and apply a flower knife on the fish for tasting.

3. Take 1/4 teaspoon of salt and 1 teaspoon of cooking wine, apply on the fish, and marinate for 10 minutes.

4. Use a tablespoon to dig two spoons of Laoganma-style fermented black beans (with red oil) spread flat on the surface of the fish.

5. Then lay onion slices and shredded ginger on the surface of the fish, and drizzle a little light soy sauce on the edge of the fish plate.

6. Boil water in the steamer, put it on a fish plate, add a lid of the pot and cover it with high heat for 8-10 minutes. Take out the fish plate and discard the ginger on the surface, and serve the scallion slices.

[Little reminder]

1. Laoganma fermented black beans itself has a salty flavor. Don’t apply too much salt when pickling fish, and just release small amounts of soy sauce.

2. The time for steaming fish varies depending on the size of the fish, and the time for steaming can range from 8-15 minutes. To test whether the fish is cooked, use chopsticks to insert the thickest meat on the back of the fish. If it can be inserted easily, it means it is cooked.

3. Do not pour out the juice of the steamed fish, it should be dipped in the juice to make it delicious.

4. You can choose fish with no thorns, such as fish that are not thorny, such as fish that are not thorny.

garlic garlic 法可成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成成� 2 tablespoons of broth (clear water)

[Preparation]

1. Wash the fresh shrimp, cut off the whiskers, open the back with scissors and remove the shrimp thread . (Refer to the video) and use a kitchen knife to chop the shrimps a few times.

2. Soak mung bean vermicelli in cold water for 30 minutes in advance, cut it into two pieces with scissors, spread it on the bottom of the plate, and spread it flat on the surface of the vermicelli.

3. Put 2 tablespoons of oil in the pot, add garlic when hot for 4 minutes to stir-fry to bring out the aroma, add all seasonings and boil it to make garlic juice .

4. Pour the roasted seasoning with a tablespoon on the open back of the shrimp and on the vermicelli.

5. Boil water in the pot (suspended steam) and add the lid of the pot to steam in medium heat for 4 minutes.

6. Take out the shrimp plate and sprinkle with chopped green onion, heat a tablespoon of oil in the pot, and pour it on the surface of the scallion.

[Xiao Ling]

1. Steamed shrimp Be sure to choose fresh, clean shrimp, non-fresh shrimps are prone to fishy smell.

2. If you don’t use a knife to chop the shrimp on the shrimp, it will curl after steaming, which will affect the image. However, do not chop off the shrimp shell when chopping. The shrimps that have been boiled are easy to cook. Don’t steam them for too long, otherwise the meat will grow old.

3. Finally, pour hot oil on the shallots to stimulate the fragrance. This step should not be missed.

4. When stir-frying garlic, stir-fry until it is a little golden brown before the aroma will come out. Finally, add some soup or water to make the garlic more soup, so that it can be drizzled on the shrimp and vermicelli. The prepared sauce can taste the sweet and salty first. The best taste of this dish is to eat it on the hot side, and the taste will be greatly reduced after cooling.