These functions are suitable for steaming all kinds of vegetables, such as loofah, amaranth, rape, chrysanthemum, water spinach, black fungus, black fungus, Chinese kale, kelp, Chinese cabbage and so on.
There are also many methods of steaming. The usual practice is to mix vegetables with seasonings and steam them directly. You can also steam the dish first, and then pour the seasoning into the steamed dish, typically steamed okra; There is also a method of steaming powder, that is, sprinkle wild vegetables with flour, steam them and take them out to dip them in the flavored juice.
Steamed seasonal vegetables with salmon
Ingredients: salmon, cabbage, potatoes, carrots, lotus roots and garlic.
Exercise:
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1. Marinate 160g salmon with salt and pepper10min. 25g of Chinese cabbage, 0/25g of potato/kloc-,80g of carrot and 90g of lotus root, and cut into pieces. Take a clove of garlic and cut it into thin slices. Spread the lotus root, potato, carrot, cabbage and garlic in turn in the pot, and then put the salmon on the top layer.
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2. Pour 30 ml of white wine, 5 ml of light soy sauce and 150 ml of water. Cover the pot and stew for 10 minutes.
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3. Sprinkle the Hu before the pan, and finally sprinkle with a little pepper and olive oil.
Tips:
This dish is very healthy without adding 1 drop of salt, and it can also protect ω-3 in olive oil from being destroyed to the greatest extent!
Steamed carrots
Ingredients: carrot 1 root, flour 30g, corn flour 30g.
Seasoning: oil10ml, salt 3g.
Pot material: 3 cloves of garlic
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Exercise:
1. Wash carrots, peel and shred, sprinkle with salt, mix with shredded radish to kill soup, and control the water after 5 minutes;
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2. Mix shredded radish with oil, sprinkle with two kinds of flour, pick it up with chopsticks and put it in a plate;
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3. Peel garlic and pound it into garlic paste for later use;
4. Add water to the pot, cover the lid and start the maximum firepower. After the water is boiled, put the plate into the steamer, put the steamer and the inner container of the steamer flat, cover the lid, and then set the time to 10 minute.
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5. After cooking, take out the plate, sprinkle with garlic and pick vegetables evenly with chopsticks.
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Tips:
1, adding corn flour can prevent shredded radish from sticking together after steaming.
2. Pick up the shredded radish while it is hot.
3, you can also dip in three-in-one oil, and the ingredients are sesame oil, vinegar and soy sauce.
Steamed kale
Ingredients: 300g of tender Chinese kale.
Seasoning: salt 1g, onion 1g, 2 slices of ginger, oil 10ml.
Dip: 5 ml soy sauce.
Exercise:
1. Wash Chinese kale with clear water, cut it in half from the root, put it in a plate, and sprinkle with ginger and salt;
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2. Add water to the pot, cover the lid and start the maximum firepower. After the water boils, put the plate into the steamer, the steamer is flush with the pot liner, then cover the pot, and set the time to 10 minute;
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3. After cooking, take out the plate, stir-fry shallots with hot oil and soy sauce, and pour them on.
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Amaranth with garlic
Ingredients: 300g amaranth.
Seasoning: 100g rice flour, 20ml oil.
Dip: salt 3g, sesame oil 2ml, garlic 20g, vinegar 15ml.
Exercise:
1. Wash amaranth with clear water, drain water, pour in cooking oil and mix well, then mix in rice flour, mix well and lay it flat on a plate for later use;
2. Add water to the pot, cover the lid and start the maximum firepower. After the water boils, put the plate into the steamer, the steamer is flush with the pot liner, then cover the pot, and set the time to 10 minute;
3. Adjust and dip into a bowl of juice;
4. After cooking, take out the plate and use chopsticks to pick vegetables evenly, and pour or dip the juice.
Steamed towel gourd with garlic
Ingredients: Luffa 1 piece, 30g vermicelli.
Seasoning: oil 20ml.
Dip: 5 cloves of garlic, 3g of salt, soy sauce 15ml.
Exercise:
1. Peel the loofah and cut it into 2-3cm sections. Add oil and stir well.
2. Soak the vermicelli in warm water, remove and drain for later use;
3. Peel garlic, add salt and mash it into garlic;
4. Spread the soaked vermicelli on the bottom of the dish, evenly put the loofah and sprinkle the prepared garlic;
5. Add water to the pot, cover the lid and start the maximum firepower. After the water is boiled, put the plate into the steamer, put the steamer and the inner container of the steamer flat, cover the lid, and then set the time to 10 minute.
6. Adjust and dip into a bowl of juice;
7. After cooking, take out the plate, pick vegetables evenly with chopsticks and pour the juice.
Steamed okra
Material: 400g of okra.
Seasoning: steamed fish black soybean oil 15ml, onion 1, oil 15ml.
Exercise:
1. After washing the okra, cut off the roots, cut it in half and put it on a plate; Shred onion;
2. Add water to the pot, cover the lid and start the maximum firepower. After the water boils, put the plate into the steamer, the steamer is flush with the pot liner, then cover the pot, and set the time to 10 minute;
3. After cooking, take out the plate, burn hot oil in another pot, add shredded chives and soy sauce, stir fry and pour it on the steamed okra. You can also replace soy sauce with soy sauce.
Steamed lotus root slices
Material: 300g of lotus root.
Seasoning: 50 grams of rice flour and 3 grams of salt; Dip: 5 ml of sesame oil, 3 cloves of garlic, soy sauce 10 ml.
Exercise:
1. Slice the lotus root, soak it in clear water for 10 minute, take it out and drain it, sprinkle with salt, mix with flour, and put it on a plate; Garlic mashed;
2. Add water to the pot, cover the lid and start the maximum firepower. After the water boils, put the plate into the steamer, the steamer is flush with the pot liner, then cover the pot, and set the time to 10 minute;
3. Adjust and dip into a bowl of juice; After cooking, take out the plate and dip it in a bowl of juice.
Steamed spinach with garlic
Material: 300g of water spinach.
Seasoning: 5 cloves of garlic, 3g of salt, 3g of sugar and oil 10ml.
Exercise:
1. Wash Ipomoea aquatica, cut it into 3 ~ 5cm long sections and put it on a plate;
2. Crush garlic, mix it with salt, sugar and oil and pour it on spinach;
3. Add water to the pot, cover the lid and start the maximum firepower. After the water is boiled, put the plate into the steamer, put the steamer and the inner container of the steamer flat, cover the lid, and then set the time to 10 minute.
4. After finishing, take out the plate and pick the dishes evenly with chopsticks.
Steamed tomato strips
Ingredients: 300g long eggplant.
Dip: 2 cloves of garlic, shallots 1 root, 2ml of sesame oil, 4g of vinegar 10ml, and 4g of sugar, with soy sauce 15ml.
Exercise:
1, eggplant is cut into 5cm sections, changed into long strips, and placed on the plate;
2. Chop the garlic and cut the onion into small pieces;
3. Add water to the pot, cover the lid and start the maximum firepower. After the water is boiled, put the plate into the steamer, put the steamer and the inner container of the steamer flat, cover the lid, and then set the time to 10 minute.
4. Adjust and dip into a bowl of juice;
5. After cooking, take out the plate, pick vegetables evenly with chopsticks and pour the juice.
Steamed baby cabbage with garlic
Ingredients: 2 baby dishes and 50 grams of vermicelli.
Seasoning: garlic 10 cloves, 3g salt, 20ml oil.
Dip: 20 ml of steamed fish sauce.
Exercise:
1, the doll dish is cut in the middle, the vermicelli is soaked in warm water and placed on the soft bottom, and then the doll dish is filled;
2. Crush garlic, fry garlic in a wok with hot oil until golden brown, and put it on the doll dish;
3. Add water to the pot, cover the lid and start the maximum firepower. After the water is boiled, put the plate into the steamer, put the steamer and the inner container of the steamer flat, cover the lid, and then set the time to 10 minute.
4. After cooking, take out the plate, pick the dishes evenly with chopsticks, and sprinkle with steamed fish and soy sauce.
Steamed Flammulina velutipes with Chopped Pepper
Ingredients: Flammulina velutipes 300g.
Seasoning: 20 grams of chopped pepper; Dip:10ml of oil, 3g of onion.
Exercise:
1. Remove the root of Flammulina velutipes, wash it, put it on a plate, sprinkle with chopped pepper and chop the shallots;
2. Add water to the pot, cover the lid and start the maximum firepower. When the water boils, put the plate into the steamer after the pot boils. After the steamer is flush with the container, cover the lid and set the time to 10 minute.
3. After cooking, take out the plate and sprinkle with shallots, drizzle with hot oil and steamed fish sauce.