Especially middle-aged and elderly people eat less greasy food, so eating more steamed vegetables is very beneficial to health. Sharing 4 steamed dishes, it is healthier to eat both meat and vegetables. It is easy to digest and nourishes the stomach. It is simple to steam and the whole family is rushing to eat it.
1. Steamed lotus root
1. Remove slices from a piece of pork belly and chop into minced meat; break green onions into chopped green onions; mince ginger and add them to the meat filling, then add 3 grams of salt, 2 grams of chicken essence, 2 grams of pepper, 10 grams of light soy sauce, 5 grams of sesame oil, and an egg, and beat quickly in one direction for 2 minutes.
2. Peel two sections of lotus root and cut into slices. Sprinkle starch evenly on the lotus root slices to increase the adhesion of the lotus root slices. Grab a ball of filling and place it in the lotus root slice. Cover it with another lotus root slice and flatten it gently. The lotus root box is ready.
3. After the water in the steamer is boiled, put in the prepared lotus root box, turn on medium heat and steam for 10 minutes. Take out and pour out the water in the plate, pour the steamed fish with soy sauce, sprinkle with shredded green onions and pour 200 degree hot oil to stimulate the fragrance.
2. Stuffed Zucchini with Meat Stuffing Zucchini
1. Cut a zucchini into slices; chop the lean meat into minced meat, cut green onion into mince, put the ginger into mince and put the minced meat into a basin, start seasoning, add salt, pepper, cooking wine, dark soy sauce and mix evenly, add an egg, and then beat in one direction until strong.
2. Boil water in a pot and add vegetable oil and salt. After the water boils, pour in the zucchini and blanch it for about 1 minute. Remove and rinse with water and set aside.
3. Wrap the meat filling with melon slices, secure it with toothpicks, then place it on the plate, and add two eggs.
4. Boil water in a pot and put the castor on it. After the water boils, put the plate into the pot. Cover the pot and steam over medium-low heat for 15 minutes. Take out the plate.
5. Prepare a small basin, pour light soy sauce, sesame oil, and a little boiling water into it and stir to dissolve the seasoning. Pour out the water in the plate and pour the sauce on it. It is delicious.
3. Steamed shredded radish
1. Prepare 1 white radish, peel off the skin, cut into thin strips, and place in a basin. 1 carrot, cut into thin strips and put together with the white radish. The finer the shreds are, the easier it will be to taste. Add 2 grams of salt to make the shredded radish release some water. Then pour the shredded radish on the filter and squeeze out the water inside the radish. Use a white fine cloth to wipe the remaining water on the radish and put it in a basin.
2. Start boiling water in the pot and add grate . Place white gauze on the grate, cover the pot, and boil until the water boils. Add 10 grams of vegetable oil to the shredded radish so that the shredded radish will not stick to each other. Add 50 grams of flour, mix well and set aside.
3. After the water is boiled, open the lid of the pot, place the shredded radish on the grate, be sure to shake it loose, and steam for about 3 minutes. At this time, cut the shallots into chopped green onions and the garlic into minced garlic and put them in a basin. After 3 minutes, take out the steamed radish shreds and put them in a basin. Add the minced garlic and chopped green onions to the basin, add 3 grams of salt and 5 grams of sesame oil. Shake it up with chopsticks and shake it evenly before serving.
4. Garlic yam
1. Prepare 2 sections of yam and wash them with water. Then peel the skin of the yam clean, cut it into even thin slices and put it into the water. This can effectively isolate the air and prevent the yam from oxidizing and turning black. Take a few garlic cloves and crush them into minced garlic. Then cut some diced carrots and cucumbers to add color to the dish.
2. Boil water in a pot, place the cut yam on the grate, put it into the pot, and steam for about 8 minutes. While the yam is steaming, heat up oil in another pan and stir-fry the sauce. After the oil is hot, add the minced garlic, diced carrots and diced cucumbers, turn down the heat and stir-fry for 1 minute. After the minced garlic is sautéed, pour an appropriate amount of water from the side of the pot, and when the water boils, you can start seasoning.
3.Add 2 grams of salt, 1 gram of chicken powder, and a little sugar for freshness, and stir thoroughly to dissolve the seasoning. Then add a little more thin gravy, stir evenly and thicken the sauce, then turn off the heat.At this time, the yam has been steamed. We only need to take out the yam, pour out the water in the plate, and then pour the sauce evenly on the yam while it is hot, so that the yam can better absorb the garlic flavor, and the dish is ready.
(Cao)
