How to steam steamed vegetables is delicious and simple tricks

Steamed bream in bean sauce.

Ingredients: 1 fresh bream, appropriate amount of soybean paste, ginger and green onion.

Method: 1. Clean the bream and make a small opening on the surface, which is easy to taste.

2. Marinate the bream with salt and understanding, then put the ginger and green onion inside the bream, and smear the fish body with soybean paste.

3. Boil water, put in the bream on a plate, and steam for 10 minutes.

4. Take out the steamed fish, boil a little hot oil, and pour it on the fish.

Steamed eggplant with garlic.

Ingredients: 2 eggplants, appropriate amount of garlic, light soy sauce, appropriate amount of Lao Gan Ma, salt, a little chopped green onion.

Method: 1. Wash the eggplant, do not need to peel it, and cut it into strips of appropriate size.

2. Then put it away, steam it in a steamer for 15 minutes, take it out and cool it for later use.

3. Cut the garlic into minced garlic, stir in other salts and other seasonings, and then pour it over the eggplant.

Sixth, steamed clams.

Ingredients: Appropriate amount of clams, garlic, cooking oil, wine, etc.

Method: 1. The clams are cleaned with sand and mud, and an appropriate amount of chili pepper and garlic is stir-fried until fragrant.

2. Cook the cleaned clams and sake in a steamer.

3. Then add the fried dried chili pepper and garlic to an appropriate amount of butter and light soy sauce and boil over low heat, pour into the clams and serve.

Steamed vegetables are not only simple, but also more healthy and nutritious, and adults and children should eat more.

Let's talk about how to steam out a plate that is delicious, the key is to steam out, and the steamed dishes that are very scattered and scattered.

The ingredients I have prepared here are:

One potato. One sweet potato.

1 carrot.

Appropriate amount of coriander (if you don't like to eat coriander, it's not recommended to do this, and if you don't eat it, isn't it a waste).

The steps are as follows:

1. Sweet potatoes, potatoes and carrots are all shredded, if you have good knife skills, you don't mind shredding directly. Then, add one-third of the cooked oil to the rice bowl. (Because the sweet potatoes, potatoes and carrots I choose are all on the large side, and the amount of cooked oil is naturally more, this should be treated realistically.)

2. Then, it is to add the flour in batches, this is the first time to add flour. I use plain wheat all-purpose flour. You can also add some cornmeal to it. Some people say that it is delicious to steam soybean noodles, but I have grown so big that I haven't eaten it yet, so I don't know how.

3. After adding flour, then mix the shredded vegetables, and try to make each shredded vegetable coated with flour. This is the trick to steaming vegetables without falling apart.

4. After mixing well, then add flour twice, generally add flour twice.

5. After adding the same flour, mix well, just mix to this extent, and each shredded vegetable is lightly coated with a layer of flour.

6. The water is boiling, steaming in the upper pot, just turn on the high heat, I like to eat coriander, the key is the coriander grown at home, no pesticides at all, and it is the most natural and healthy to eat.

7. Turn on high heat and steam for three or four minutes to cook. If you steam for a long time, you will steam the sweet potatoes and carrots and lose their strong taste.

8. Steamed vegetables are more delicious after cooling, when eating, add garlic paste and oil to pour spicy seeds according to personal preferences. (Actually, steamed vegetables with garlic and spicy sauce are always delicious.) Oh, by the way, when steaming, you don't put salt, and at this step, you can put an appropriate amount of salt to taste.

9. In the spring, shepherd's cabbage, chrysanthemum, mother-in-law, noodle vegetables, elm money, acacia flowers, etc., can be steamed and eaten, and in summer, you can also steam beans to eat, and cabbage can also be steamed and eaten.

Tips: 1. When steaming vegetables, be sure to put cooking oil, otherwise it will stick to a piece when steamed.

2. Turn on the water and steam it, so that it is delicious and does not destroy the nutrients.

Steamed flat fish. Ingredients: 2 flat fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger hall, appropriate amount of liquor, appropriate amount of steamed fish or soy sauce, appropriate amount of Sichuan pepper.

Method: 1. Prepare the fish and green onion and ginger.

2. Slice a portion of the green onion and ginger. Cut the other into shreds and set aside.

3. Remove the boredom and gills of the flat fish.

4. Put a flower knife on the fish. Use refined salt and white wine to marinate the fish and close the cavity to taste. Marinate the green onion and ginger slices in the body and bore for 10 minutes.

5. Put water in the steamer and bring to a boil. Add the fish, steam over high heat for 7 minutes, turn off the heat and steam for 5 minutes.

6. Heat oil in a wok and add peppercorns to fry until fragrant.

7. Take out the fish and pour out the soup, remove the ginger slices and shredded green onions.

8. Re-code the green onion and ginger shreds on the fish.

9. Pour an appropriate amount of steamed fish soy sauce.

10. Splash the hot oil on the fish.