Steamed sparerib with flour
Ingredients: ribs 700g, rice 100g, fermented milk 2 teaspoons, soy sauce 1 teaspoon, oyster sauce 1 teaspoon, sugar 1 teaspoon, salt 1 2 teaspoons, liquor1teaspoon.
Steamed ribs with flour:
1) Prepare raw materials
2) Wash the ribs in water.
3) Take out and drain water, and add white wine.
4) Sprinkle onion and ginger slices and marinate for 15 minutes.
5) Pick out the onion and ginger and add 2 spoonfuls of fermented milk.
6) Add soy sauce 1 tsp, oyster sauce 1 tsp and salt 1/2 tsp.
7) Add sugar 1 teaspoon.
8) Then stir well and marinate aside.
9) Put the pre-washed and dried rice into an oil-free and water-free frying pan, and add star anise, pepper and small red pepper.
10) Stir-fry the rice slowly with low heat until the rice is slightly yellow, and then turn off the heat.
1 1) Add rice, star anise, etc. Put it into a cooker and break it into granular rice grains.
12) Pour shredded rice into the ribs.
13) grab and mix evenly, so that the surface of each sparerib is evenly stained with rice crumbs.
14) into a plate and put it into a pressure cooker.
15) steam in a pressure cooker for 30 minutes, and then take it out.
People in China are very picky about food, especially on traditional festivals like Spring Festival. Every line should be full of positive significance. Let's learn how to cook several steamed dishes. I wish my family and myself success in the new year.
Steamed lean meat with millet
Ingredients: 300g of plum blossom meat and 50g of millet.
Accessories: 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of spiced powder, 1 tablespoon of Pixian bean paste, 1 tablespoon of oyster sauce, 2 tablespoons of corn oil, Jiang Mo, half a spoonful of sugar, 1 tablespoon of cooking wine.
The practice of steaming lean meat with millet;
1, wash millet.
2. Put clear water without millet in the bowl and soak the millet for 20-30 minutes.
3. Wash and drain the plum blossom meat and cut it into long strips.
Step 4 cut ginger into pieces
5. Add cooking wine, Jiang Mo, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of Pixian bean paste, half a spoonful of sugar, 1.5 tablespoons of spiced powder, 1 tablespoon of oyster sauce and 2 tablespoons of corn oil, mix well and marinate for half an hour.
6. Add millet and mix well with meat.
7. Steam in a steamer 1 hour.
8. The steamed meat is tender and the millet is soft.
Tips:
1, which can be stored in the refrigerator when pickled in summer.
2. Millet should not be soaked for too long to avoid nutrient loss.
3, millet needs to be soaked first, otherwise it will be very dry when steaming.
Steamed spareribs with black bean sauce
Ingredients: 500g pork chop, 300g pumpkin, 25g lobster sauce, 2 tablespoons soy sauce, 3 tablespoons ginger, garlic, oyster sauce, 1 teaspoon sugar, shallots and oil.
Steamed ribs with black bean sauce;
1. Wash the ribs and soak them in clear water 10 minutes; Chop the lobster sauce.
2. Put a little base oil in the pot, add chopped lobster sauce and stir fry, add chopped onion, ginger and garlic and turn off the heat.
3. Drain the soaked ribs, add the fried lobster sauce, add 1 teaspoon of white sugar, 2 tablespoons of soy sauce and 3 tablespoons of oyster sauce, fully grasp the ribs and seasonings, and marinate for 20 minutes.
4. Wash and peel the pumpkin, remove the pulp, cut into pieces, and evenly code the marinated ribs on the pumpkin.
5. Put it in the pot. After the pot is boiled, steam it for 40 minutes on low heat and serve.
Steamed spare ribs with taro?
Ingredients: taro, chopped.
Accessories: monosodium glutamate, chicken essence, corn flour, pepper, sugar and salt.
Steamed spare ribs with taro's method;
1. First cut taro into ling pieces, add a little sugar, salt, chicken essence, monosodium glutamate and a little water, mix well, and then steam in a steamer for more than 30 minutes.
2. Chop the ribs into small pieces, rinse the meat with clear water, drain the water, add a little pepper, chicken essence, monosodium glutamate and cornmeal, mix well, and steam with boiling water for about 1 hour.
3. Put the steamed taro and ribs together, sprinkle with chopped green onion and serve.
Tip: You can put the mixed taro and ribs together in a steaming bowl, with taro at the bottom and ribs at the top, and steam with boiling water for about 1 hour.
Steamed chicken with black fungus
Ingredients: chicken, fungus, wolfberry, ginger, cooking wine, soy sauce, starch, salt, sugar, soy sauce and pepper.
Steamed chicken with fungus;
1. Cut the chicken into pieces, rinse repeatedly under running water until the water is clear, and wring out the water for later use; Put the chicken pieces into the pot, slice the ginger into the pot, add salt, sugar, soy sauce, soy sauce, cooking wine and pepper, and mix in dry starch for curing 10 minute.
2. Wash the black fungus hair, remove the pedicel, control the moisture, and put it in a steaming tray; Control the water after washing Lycium barbarum.
3. Spread the pickled chicken pieces on the fungus and sprinkle with medlar;
4. Put the water into the steamer, put the steamer into it after the fire boils, and cover it to steam. Steam until the chicken pieces are tender, smooth and delicious. Turn off the fire and steam for 1-2 minutes before serving.
Steamed grass carp
Ingredients: grass carp, sweet pepper, salt, ginger, cooking wine, onion, steamed fish soy sauce and oil.
The practice of steaming grass fish:
1. Wash grass carp, scrape off the scales and a layer of black film in the abdominal cavity of the fish, coat the fish with a layer of salt and cooking wine, and put two pieces of ginger up and down.
2. Cut the tender ginger, onion and red bell pepper into filaments and soak them in clear water to obtain the shape of natural rolling area.
3. Bring boiling water to a high fire, put the fish in, steam for 8 minutes on medium fire, take out the fish when it is cooked, remove the ginger slices, pour the steamed fish with soy sauce, sprinkle with shredded onion and red pepper, then heat the oil in another wok and pour it on the fish, shredded onion and shredded ginger.
Steamed eggs with minced meat
Ingredients: egg, pork stuffing, oil, salt, onion, ginger, ginger.
Steamed eggs with minced meat:
1. Beat the eggs in a bowl, add a little soy sauce and salt, and stir well.
2. Add warm water twice as much as the egg liquid, stir well, filter out the floating instant noodles in the egg liquid, and finally cover it and put it into the steamer.
3. Put cold water on the pan, turn to medium heat and steam for about 10- 15 minutes.
4. Heat oil in a wok, add ginger slices and stir-fry, then take out ginger, add chopped green onion, stir-fry meat foam, add a few drops of cooking wine, stir-fry meat foam until the color turns white, add a little soy sauce and light soy sauce, add water and stir-fry, sprinkle chopped green onion, add a little salt and sugar and stir-fry out of the wok; Pour the fried meat foam on the steamed eggs.
Flammulina velutipes with chopped pepper
Ingredients: Flammulina velutipes 300g, 2 tablespoons chopped pepper, 2 shallots, vegetable oil 1 tablespoon, steamed fish 1 tablespoon, soy sauce.
The practice of chopping pepper Flammulina velutipes;
1. Rooted Flammulina velutipes, washed and drained.
2. Put the Flammulina velutipes and chopped peppers into a dish and steam in a boiling water pot for 5 minutes.
3. after steaming, pour off the remaining water in the dish, sprinkle with chopped green onion, pour with steamed fish sauce, and then pour with hot vegetable oil.
Steam gate
Ingredients: hairy crabs, ginger, sesame oil, soy sauce and balsamic vinegar.
Steam brake practice;
1. Wash hairy crabs with clean water.
2. Boil water in a steamer and add hairy crabs.
3. put the lid on. Better hold it in your hand.
4. Steam on high fire for about 15 minutes.
5. cut ginger.
6. Add sesame oil and vinegar to make juice. Steamed crabs can be dipped in food.
Tips:
Crabs should be fresh and cool, and must be eaten with ginger vinegar.
Steamed melon with minced meat
Ingredients: pork stuffing 10g, wax gourd 50g, garlic half, onion 1, a little salt, and sesame oil.
Steamed melon with minced meat;
1. Wash and peel the wax gourd.
2. Cut into thin slices about 2mm thick, and chop garlic and onion separately.
3. Add a little minced garlic and salt to the minced meat and marinate for 5 minutes.
4. Put the wax gourd slices in the pot and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer, steam for 8 minutes on medium heat until the wax gourd is cooked, drop a few drops of sesame oil and sprinkle with chopped green onion.
Tips:
1. You can also add a little carrot and corn kernels to the minced meat. Beautiful colors can attract the baby's appetite.
2. Winter melon must be steamed and steamed soft, which is beneficial to the baby's digestion and absorption.
It's not bad to change minced meat into ham and shrimp.