Materials:

A broiler is about 1500g, cooked ham 150g, winter bamboo shoots 100g, water-soaked mushrooms 50g, Chinese cabbage 10g, refined salt, cooking wine, white pepper, chicken essence and clear soup.

Method:

1, boneless chicken cut into small pieces, blanched in boiling water pot; Slice out the winter bamboo shoots; Wash mushrooms and cut them in half; Sliced ham; Wash the cabbage out of the water.

2. Add a small amount of clear soup, chicken nuggets, winter bamboo shoots, mushrooms and ham to the steamer, adjust the taste with refined salt, cooking wine and chicken white pepper, and cover it.

3. Fill a small bucket with water, put the steamer in the middle of the iron bucket, cover it tightly with a cloth, and steam it on the fire for 3 hours, so that the steam in the bucket falls into the steamer and becomes water until the chicken is rotten. Then put the rape heart into the pot and steam it slightly, and you can eat it.

Features: unique preparation method and pure soup.

Second, steamed cabbage

Steamed cabbage is a very healthy specialty. Vegetables are steamed in a steamer with chicken soup, which highly retains various nutrients in the vegetables. Soup is not only fresh, but also has the health-keeping effect of warming the heart and stomach. There are all kinds of steamed vegetables. Today, I will share with you a chicken soup and cabbage steamed in a steamer. Vegetables are healthy and strong.

Ingredients: 3 chicken wings, vermicelli 1 pinch, 4 fresh mushrooms, half a Chinese cabbage, carrots 1 root, 2 codonopsis pilosula, more than 0 Lycium barbarum 10, half a spoonful of pepper and appropriate amount of salt.

Exercise:

1. Wash all ingredients, cut vermicelli into 4-inch strips with scissors, cut fresh mushrooms into 4 pieces with a knife, cut chicken wings into small pieces, cut Chinese cabbage into large pieces, and slice carrots.

2. Put the cut chicken wings into a medium-sized soup pot, and then add more than half of the pot water. After the fire boils, skim off the floating foam with a spoon and continue to cook for another 5 minutes on low and medium fire. Put the bottom pot in another stove next to it, put half a pot of water in the pot, put the cleaned steamer on the top of the bottom pot, boil the water with high fire, then steam the steamer, and continue to cook chicken soup with low fire while burning the steamer.

3. After steaming in the steamer, pour the hot chicken soup in the medium-sized soup pot into the steamer, then add the chopped codonopsis pilosula and vermicelli, and then add the Chinese cabbage, carrots and mushrooms in turn. The number of dishes depends on the size of the steamer and the number of meals.

4. After steaming for 40 minutes on medium fire, all the vegetables in the steamer are cooked and soft. Turn off the fire and continue to cover the lid, so that the boiling soup in the steamer will naturally stop rolling (it takes 5-6 minutes).

5. Move the steamer to the table, open the lid and sprinkle Lycium barbarum on the steamed cabbage, then sprinkle pepper and salt, and stir it back and forth in the steamer for several times with a spoon so that all the pepper and salt are dissolved in the soup.

Third, steamed meatballs.

Composition:

Pork: 250g, bean sprouts: 1, yuba: 1, half onion and half ginger.

Seasoning: egg white 1, appropriate amount of pepper, a little oyster sauce, a little cooking wine, a little raw powder, an appropriate amount of salt, and an appropriate amount of broth.

Exercise:

1. Get all the materials ready. Soak the yuba in advance, and then cut it into oblique sections. Chop pork into minced meat. Cut the onion and ginger into equal parts. Put them in a cooking pot with minced pork. Add egg white, cooking wine, oyster sauce, pepper and raw salt. And stir in one direction for later use.

2. Spread the washed bean sprouts and yuba on the bottom of the steamer, and squeeze the beaten meat into meatballs and put them on it.

3. Fill the broth until the meatballs are almost the same, cover the pot, steam in the steamer of SAIC for 30 minutes, then cover the pot and sprinkle with chopped green onion.