, everyone is unwilling to stay in the kitchen on a hot day to cook and is stimulated by oil fume. The feeling of sultry and uncomfortable heat in the kitchen in summer makes people want to cook. It's better to cook more steamed vegetables, which saves trouble with less oily smoke, so you don't have to stay in the kitchen all the time. Recommend a few vegetarian steamed dishes to everyone, the taste is not greasy and suitable for summer! You can also steam several dishes in one pot at the same time, which is so convenient.
[Steamed loofah with garlic fungus]
Crispy fungus with sweet loofah, this dish not only tastes good, but also promotes digestion and is nutritious and healthy!
Prepare ingredients: a small handful of dried fungus
, a loofah, garlic cloves, peanut oil, salt, sugar
Method:
1. Soak the fungus in advance, cut off the roots of the fungus, wash and drain;
2. Cut the garlic cloves into garlic Pureed, peeled loofah and cut into small pieces;
3. Put the garlic, fungus, and loofah on the plate, add a spoonful of salt, a spoonful of sugar and a spoonful of peanut oil, and stir well;
4. Add the vegetables after boiling. It can be steamed for 7-8 minutes;
simply handles the ingredients and you can eat delicious steamed dishes. This dish can be easily used by kitchen novices.
【Steamed Taro】
soft waxy taro is super served with soup, and the recipe is very simple.
Prepare ingredients:
taro, light soy sauce, oyster sauce, green onion, millet spicy
Method:
1. Peel the taro and cut into pieces, cut the green onion into chopped green onion, and chop the millet spicy;
2. Add a spoonful of light soy sauce, a spoonful Stir oyster sauce, a teaspoon of salt, and a spoonful of cooking oil, then add the taro chunks;
3. After boiling the water, put it in a pot and steam for about 20 minutes. Sprinkle with chopped green onion and millet pepper.
[Van eggplant]
Prepare ingredients:
2 eggplants, 1 bunch of longkou vermicelli, garlic cloves, chives, light soy sauce, oyster sauce, steamed fish soy sauce, chopped pepper
Method:
1. Wash the eggplant and cut into long strips, for the vermicelli Soak in hot water and drain;
2. Mince garlic cloves; put minced garlic in a bowl, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, half a tablespoon of steamed fish soy sauce, add a little water and mix to make a juice;
3. Add oil, stir-fry minced garlic to create a fragrance, pour in a bowl of juice, boil, and turn off the heat;
4. Put the vermicelli on the plate, then put the sliced eggplant on top of the vermicelli, and pour the fried sauce on the eggplant and put it on A spoonful of chopped pepper;
5. Put it in a steamer, steam for about 8 minutes after the water is boiled, steam the eggplant until the chopsticks can be pierced, take out and sprinkle with chopped green onion.
Tip: The amount of chopped pepper can be adjusted according to your taste preferences, and fans are best to soak them in advance to save time.
【Fen Steamed Carrot Shredded】
This dish is a special dish of Henan. The taste is soft and waxy, not greasy at all.
Prepare ingredients: a carrot
, 30 grams of flour, appropriate salt
Method:
1. Wash the carrots with a wire grater and marinate for 10 minutes with half a spoon of salt in a bowl to control the moisture. Dry;
2. Put a spoonful of oil and 30 grams of flour and mix well with chopsticks, so that the carrot shreds are covered with flour;
3. Boil water in the steamer, and after the water is boiled, put the mixed carrot shreds into the dry cloth Put it in a pot and steam for about 5 minutes;
4. After cooling, put it in a container, shake with chopsticks, add minced garlic, chili oil and sesame oil, stir well and eat.
[Steamed lotus root box]
Steamed lotus root box has a rich taste, invigorating the spleen and clearing the lungs without getting angry. It is a good dish for summer.
Prepare ingredients:
lotus root, half a carrot, 2 shiitake mushrooms, coriander, green onions, ginger
Method:
1. Wash all the ingredients, wash and peel the lotus root and cut into thick slices, without cutting the middle with a knife;
2. Carrots, Chop shiitake mushrooms, ginger, and chives separately, or directly use a food processor; cut coriander into small pieces;
3. Add oyster sauce, chicken essence, cooking wine, salt, and minced ginger and green onions to the prepared vegetables in turn; stir evenly;
4. The mixed meat filling is placed in the middle of the lotus root slices and placed on the plate; after the water is boiled, put the paved lotus root box into the pot and cover and steam for 20 minutes;
5. Sprinkle light soy sauce on the lotus root box. z1in
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