As the temperature drops day by day, the popular cold dishes that were popular some time ago have to temporarily exit the table. Friends who don’t know what to eat can try steamed dishes. If you don’t have steamed dishes, you will never taste the taste of fresh, fragrant, tender and smooth that changes from steaming.
Steamed dishes can preserve the original taste of the food to the greatest extent, and there is less salt and no smoke. Especially for freshly steamed dishes, the hot steam and the scent that hits the face make people salivate.
Today I recommend 4 home-cooked steamed dishes, which can be eaten by the elderly and children, and you can get the CD on the table!
Taro steamed chicken feet
1, prepare 8 chicken feet , 6 taro , cut the chicken feet and peel the taro.
Half of green onion cut into segments, cut small pieces of ginger into slices, put them together, grab 2 star anise, a pinch of peppercorns, and 3 red pickled peppers into segments, and put them together in a pot.
2. Boil water with a pot, add some white vinegar and honey. After the water boils, put in the chicken feet, turn it over a few times, boil over high heat for one minute, and then pour out the water to control the water.
3. Pour cooking oil into the pot. When the oil temperature reaches 50% hot, put in the chicken feet and cover the pot to prevent the hot oil from splashing and scalding. Fry it over low heat for 3 minutes, fry until reddish brown, remove and control oil, pour it into a cold water basin, soak html for 120 minutes .
3. After soaking, prepare a small basin, first put taro in, and then put it in chicken feet.
4. Add a little cooking oil to the pot, add onion, ginger and large ingredients and stir-fry, add 5 grams of bean paste , stir-fry and melt, stir-fry and red oil, pour in a spoonful of clean water, add cooking wine, light soy sauce, salt, sugar, chicken powder, and pepper , stir and melt.
Add two tablespoons of water to boil the aroma of the large ingredients, turn off the heat and boil the pot, pour the soup evenly on the chicken feet, seal it with plastic wrap, and tie a few breathable holes.
5. Boil water in the steamer in advance. After the water boils, put in the chicken feet. After steaming over high heat for 20 minutes, take out the steamed taro chicken feet, pour it into the wok, and turn on the high heat to slowly collect the soup. When the soup is left to one-third, pour in a little oil, stir-fry for a few times, turn off the heat and put it in the soup bowl, and finally add a little chopped green onion to eat.
sour beans steamed cod
1, one pound of cod , a handful of sour beans , a small piece of meat filling . Wash the cod and cut it into thin slices, put it in a basin, add appropriate amounts of cooking wine and salt, and then place it on a plate.
Prepare appropriate amount of red pepper and green onion, cut into minced garlic, pat a few garlic into minced garlic, and put it in a bowl to set aside.
2. Heat the wok, add a little cooking oil, pour in the onion, garlic and red pepper grains and stir-fry. After stir-frying, pour in the minced meat, stir-fry for a few times, and then pour in the sour beans.
continue to stir fry for one minute, add a little cooking wine, add salt and pepper , turn on high heat and stir-fry for a while, dissolve all the seasonings, and turn off the heat and start the pot. Stand the fried side dishes evenly on top of the fish.
3. Prepare the steamer to boil water. After the water boils, put cod on it and steam it continuously for 18 minutes on high heat. After steaming , take it out and sprinkle a little chopped green onion.
Heat the wok and add half a spoonful of cooking oil. When the oil temperature reaches 60% heat, turn off the heat. Finally, pour the hot oil on the fish, then place a few corianders and you can eat.
Plum Break Pork
1, a piece of pork belly with skin, set aside for later use. Cut a piece of green onion into horseshoe slices, cut a piece of ginger into slices, and put them together.
2. Heat the wok, press the pork belly skin facing downwards, and press it to the bottom of the pot to remove the remaining pig hairs on the skin, then place it in a water basin, and clean the burnt pig skin with a brush to set aside.
3. Boil water in the pot, put the pork into the pot and cook, add a little cooking wine to remove the fishy smell, wait for the water to boil, skim off the floating powder, add slices of green onion and ginger, then pour the pork and soup into a small pot, and cook and half an hour on medium heat.
4. Prepare half a kilogram of dried plum vegetables , put it in a basin, add water and rub it several times, wash the impurities and salt inside, wash three to five times, then squeeze the water dry and put it on a plate for later use.
5. After half an hour, the pork belly was almost cooked. Take it out with a colander, put the skin facing up in the vegetable bowl, tie a few small holes of on the pig skin, and then use a knife to scrape off the excess moisture and grease on the pig skin.
Drop a few drops of dark soy on the skin, apply well and let cool for later use.
6. After heating the wok, pour in cooking oil. When the oil temperature reaches 50% hot, put the pork belly skin facing down into the oil pan, cover the pot for about 30 seconds, and fry until the skin is golden brown, turn the pork over, pour the hot oil continuously on the skin with a spoon, fry for 30 seconds, then take it out, put it in cold water and soak for ten minutes.
7. Prepare a steamer, add appropriate amount of water, and start boiling water.
Remove the soaked pork, cut off the excess edges of the pork belly, and then cut it into 2mm wide slices of meat, cut it all into a basin after it is cut.
A piece of green onion cut into horseshoe slices, cut ginger into ginger slices, put together with the meat slices, then add a star anise, a piece of fermented tofu, 10 grams of each of sweet noodle sauce, oyster sauce, and light soy sauce, 45 grams of cooking wine, 4 few drops of dark soy sauce, add appropriate amounts of chicken powder, pepper powder, and sugar, grab evenly and put it aside to marinate for 115 minutes.
After marinating, put the pig skin facing down, put it in the basin, then pour the remaining sauce on top, put plum vegetables , and press flat.
8. After the water boils, add pork belly and steam it continuously for 1 hour on medium-low heat. After steaming, take it out, press the plate upside down on the small basin, then turn it over and serve.
steamed crispy meat
1. Take out a piece of peeled pork belly , cut it into thin slices, then cut it into small meat strips, put it in a bowl, add salt, pepper, thirteen spices, and oyster sauce appropriate amount, beat 1 egg , grab it well and stir hard, then add cooking wine to remove the fishy smell, a few drops of dark soy color, add a little potato starch , mix well and marinate for 15 minutes.
2. Start the pot and cook oil. When the oil temperature is 50% hot, put the meat strips in. After the placement, push and break it. Fry and 3 minutes . Keep turning in the middle. When frying until the surface of the meat strip is golden and crispy, remove and control the oil, put it in steamed bowl and set aside.
3, a piece of ginger cut into ginger slices, a piece of green onion white into horseshoe slices, put them together, then grab a few peppercorn sap, star anise two saps set aside.
4. Add appropriate amount of water to the pot, pour in the green onion, ginger and large ingredients, add appropriate amount of salt, chicken powder, and pepper powder, stir and melt, add dark soy sauce drops to adjust the color, turn on the high heat and turn off the heat, and then pour the soup evenly on the meat strips.
5. Prepare a steamer, boil the water, put the meat strips in the bowl into the steamer, cover a plate first, then cover the lid of the pot, and steam the html on medium heat for 145 minutes.
Time is up, take out the steamed crispy meat, put it on the plate, filter out the excess soup, remove and squeeze the bowl of , pour a little original soup, and then add a coriander to serve.
or more are the 4 delicious steamed dishes introduced today. They are all delicious. Do you have any friends who like to eat steamed dishes? Welcome to communicate ~
(First chef editor: Mingming)
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