How to make steamed vegetables the healthiest? How to steam vegetables deliciously?

Steamed pork ribs with soy sauce].

400 grams of pork chops, 15 grams of tempeh, 5 grams of garlic, 5 grams of ginger, 1 tablespoon of cooking wine, 1 2 teaspoons of salt, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 tablespoon oyster sauce, 1 2 teaspoons of pepper, 1 2 tablespoons corn starch, 1 tablespoon vegetable oil.

1. Chop the pork ribs into small pieces, rinse them until there is no blood and soak them in water for about 15 minutes, remove and drain the water.

2. Chop the dried tempeh, mince the ginger and garlic and put it in a small bowl, add cooking wine, salt, light soy sauce, oyster sauce, sugar and pepper and mix well to make tempeh juice.

3. Pour the prepared tempeh sauce into the pork ribs, mix well, pour 1 tablespoon of cooking oil and mix well.

4. Add cornstarch and mix well, put it in a pot of boiling water, and steam it over high heat for about 15 minutes until the ribs are cooked and rotten.

Steamed scallops with garlic vermicelli].

4 scallops, half a handful of vermicelli, appropriate amount of shallots, appropriate amount of ginger, 1 clove of garlic, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salad oil, appropriate amount of salt, 2 grams of chicken essence.

1. Clean the scallops, soak the vermicelli in warm water 10 minutes in advance to soften and set aside; Finely chop the ginger, 1 clove of garlic into minced garlic, chop the green onion into chopped green onions; Put a little oil in a pot and heat it, turn to low heat, add 1 2 minced garlic and stir-fry until fragrant.

2. Add a little salt to the stir-fried minced garlic and the other half of the minced raw garlic, mix the chicken essence well and set aside; Cut the cleaned scallops with a knife, cut the vermicelli into small pieces, and spread them in the shells, evenly sprinkled with a little salt.

3. Put the scallop meat cut out on the vermicelli, pour a little rice wine evenly into each one, and spread the adjusted minced garlic.

4. Put a few more shredded ginger, steam them in a pot of boiling water over high heat for 5 minutes, pick out the shredded ginger, sprinkle a little green onion one by one, pour some soy sauce, take another pot of oil and burn it until it smokes, and then evenly pour it on the green onion to stimulate the fragrance.

Millet cup with minced eggs.

Materials. Cooked whole eggs; minced pork with three fatties and seven lean; Millet; red peppercorns, minced garlic, coriander; Sesame oil, corn starch, light soy sauce, water mix into a bowl of juice.

Method. Millet warm water for 20 minutes and set aside. Peel off the shell of the steamed whole egg and cut off a little at each end for later use; Put the minced meat in a cooking bowl, add a little cooking wine, salt, light soy sauce, and cornstarch and beat in a circle with chopsticks in the same direction.

You can also add a little garlic hot sauce, if you do, don't put any more salt, light soy sauce, hot sauce have a salty taste, will be too salty.

Sprinkle some cornstarch on the eggs, grab a ball of minced meat the size of a rice ball and form a ball, dip the drained millet on one side, put it lightly on the egg cup, and lightly press the cover on the egg cup.

Put the water steaming rack in the pot, put the egg cup in, steam the water for about 10 minutes, and put it on a plate for later use.

In another pot, put a little oil in the pot, fry the minced garlic and chili peppers until fragrant, pour in the bowl juice to make the sauce and pour it on the steamed egg cup, and spread the coriander leaves.

Steamed loofah with garlic.

This steamed loofah with garlic is a particularly popular steamed dish in my family recently, although it is vegetarian, it is particularly delicious. The production method is also very simple, there is no need to stir-fry in the whole process, there is no oil smoke at all, and it can be served in a few easy steps, saving time and effort.

How to make it.

Step 1: Prepare the ingredients. 2 loofahs, 1 handful of vermicelli, appropriate amount of garlic, appropriate amount of chopped chili, and a little chives.

Step 2: Raise the vermicelli to soften.

Step 3: Finely chop the garlic and mix well with the chopped chili.

Step 4: Peel the loofah and cut it into strips.

Step 7: Boil water in a pot and cook over high heat for 7 minutes.

Step 8: After steaming, take it out, drizzle a little steamed fish soy sauce and sesame oil while it is hot, and sprinkle with a little chopped chives before serving.

Say a few more words: 1. After steaming, you can pour it with hot oil to make the taste stronger.

2. There is a salt smell in the steamed fish soy sauce and chopped chili, so I didn't put any more salt.

The benefits of eating steamed vegetables include promoting digestion and absorption, supplementing nutrition, and assisting **; It usually has disadvantages such as reducing appetite and affecting taste. The specific analysis is as follows:

1. Benefits. 1.Promote digestion and absorption: steamed vegetables are generally steamed directly, and after steaming, the vegetables will become softer and rotten, which is easy to be digested and absorbed by the stomach and intestines, which is more suitable for people with poor gastrointestinal digestion.

2.Supplemental nutrition: In the process of steaming, the loss of nutrients in vegetables is less, and the nutrients are relatively rich, which can replenish the daily nutrients required by the body.

3.Auxiliary**: Steamed vegetables are a kind of low-calorie, low-fat food, which will not lead to excess calories, but also increase satiety and reduce the intake of other foods, thus playing the role of auxiliary**.

Second, the disadvantages. Steamed dishes do not need to be fried in oil, and the dishes may not have a crisp texture, and there will be water vapor, so they generally have disadvantages such as relatively poor taste and reduced appetite.

However, it should be noted that the dishes of steamed vegetables should be rich and nutritionally balanced, which can ensure that the body is nutritionally balanced and conducive to good health. Clause.

1. Steamed vegetables are heated by steam.

The temperature is only 100, which has little damage to the nutrients in the food, and when we usually stir-fry, the oil temperature can reach two or three. Steaming rice, flour, and cornmeal can preserve more than 95% of its nutrients, but if it is fried, about 50% of its vitamin B2 and niacin are lost, and vitamin B1 is almost lost. Relevant studies have also found that the content of polyphenolic nutrients in steamed vegetables, such as quercetin in flavonoids, is significantly higher than that of other cooking methods.

Therefore, compared with cooking methods such as roasting, roasting, frying, frying, and stir-frying, the nutrients in steamed vegetables can be retained more. Although the cooking method of boiling and stewing is similar to that of steaming vegetables, the soup of the ingredients is easily lost when cooking and stewing, the heating time is often longer, and more condiments are required to absorb the flavor. It can be seen that steamed vegetables are indeed a healthy cooking method that retains the raw nutrients.

Clause. 2. This dish does not need to add oil during processing.

Just add a little sesame oil to the soup. Therefore, it is a rare "super low-fat dish", on the one hand, such a low-fat dish is relatively rare on the table, and on the other hand, it is also very suitable for modern people who consume too much fat.

Clause. 3. Steaming vegetables does not require too much salt.

There is no need to add salt in the processing process of steamed vegetables, only a little salt needs to be added to the final soup to taste, and the salt intake of modern people is generally high, so such dishes are also helpful for us to reduce salt.

Clause. Fourth, the raw materials of steamed vegetables are very extensive.

Chinese millennium food culture is known as "no vegetables do not steam" said, in Henan folk, there is basically no vegetable that can not be steamed, and when making steamed vegetables, a variety of vegetables are often used as raw materials, potatoes, celery, carrots, eggplant, lotus root, chrysanthemum, and even wild vegetables and other raw materials are steamed together in the pot, not only the steamed dishes made are colorful, but also fully embodies the idea of dietary diversification.

Wash the celery leaves, pat them with flour, steam them in a basket and take them out, put them in a utensil, and let them dry for a while.

2.Put the pot on the heat, put in the refined oil and heat it, then add the shredded green onion, ginger and dried chili shreds and fry until fragrant, pour it on the steamed celery leaves, add refined salt, chicken powder and balsamic vinegar and mix well, sprinkle with crispy peanuts when serving.

Home steamed dishes, the specific cooking is as follows:

Step 1Wash the eggplant. Peel the small potatoes. Cut the pumpkin into cubes.

2.Stir the eggs well and add the chopped green onions.

3.Finely chop the peppers and place them in a bowl.

4.Then put the Northeast farmhouse sauce.

5.Add thirteen spices and sesame oil and stir well.

6.Place in a steamer.

7.Bring the tahini to a boil in warm water.

8.Garlic and shrimp skin with a little salt and mash.

9.Put in the prepared tahini.

10.Add some more soy sauce. Sesame oil and monosodium glutamate.

11.Steam for about fifteen minutes.

12.Serve on a plate.

The production materials of the northern style steamed vegetables: main ingredients: 200 grams of chrysanthemum, 200 grams of camellia, auxiliary materials: 100 grams of wheat flour.

Seasoning: 20 grams of vegetable oil, 5 grams of salt, 10 grams of garlic (white skin), 10 grams of soy sauce, 5 grams of vinegar, 3 grams of sesame oil, 2 grams of monosodium glutamate Teach you how to make northern steamed dishes, how to make northern steamed vegetables to be delicious 1Tear the selected chrysanthemum and shepherd's cabbage into large pieces, add vegetable oil, salt and flour, mix well, and put them on a plate;

2.Steam the dish on a plate, steam for 20 minutes, take out;

3.Pound the garlic into garlic paste, add soy sauce, vinegar, monosodium glutamate, sesame oil and mix well into seasoning for dipping. Steamed tofu tofu with sauce is steamed in a pot for about 10 minutes, it is best to put it in a small basket with eyes to steam, so that it is to steam off the moisture of the tofu, and it tastes more like tofu.

How to stir-fry chrysanthemum with garlic Step 1 Divide the chrysanthemum into two with a knife, if it is very large, it can be divided into four, remove the old roots, old leaves, and rotten leaves, and rinse them well, especially the roots. Pat the garlic flat, put oil in the pot, stir-fry the garlic, and then add the chrysanthemum.

Real home-cooked dishes don't need to be thickened with starch, oiled, or seasoned.

Bean drum pork ribs! Steamed delicious,

It's easy to cook a dish.