Simple steamed dishes for a large family cooking

It can be made with steamed medicinal chicken, salted cabbage button meat, steamed pike crab, steamed shrimp with garlic, and sand meat.

If you want to make steamed medicinal chicken, you can choose the small rooster or black chicken of the year, and the whole chicken can be steamed directly, and you can put some warm medicinal food in the chicken's belly, and the soup will be very thick.

Buckle meat is generally made of fatty pork belly, with salt vegetables made by the hometown people.

It is best to put a plate to steam the crab in water, put ginger slices and green onions on the plate, and then put the crab belly facing up.

To steam the shrimp, place the shrimp evenly on top of the vermicelli, then put the fried minced garlic on top of the shrimp, sprinkle the minced garlic and ginger that have not been fried, pour a circle of steamed fish and black bean sauce, and steam for 6 to 8 minutes.

If you want to use glutinous rice to put the meat with sand, you can use red bean paste or mung bean paste and cook it over low heat for 15 to 20 minutes.

Steamed eggs are nutritious, delicious, and convenient.

When you look at the policy practice, you can search it up and you'll be told a lot of ways.

Steamed sea bass. The operation is relatively simple.

1. Cut five or six knives on both sides of the fish, smear with an appropriate amount of salt, then pour cooking wine, and marinate for half an hour;

2. Cut some sausages, shredded ginger, and shredded red peppers, and fill them into the belly of the fish to make the belly full, which is both delicious and beautiful;

3. Put the fish in a steamer and steam it over high heat for six or seven minutes, and then turn off the heat and let it simmer for five minutes;

1. Steamed pork. Ingredients: 300 grams of pork belly with skin, 200 grams of sweet potato, 5 ml of vegetable oil, 60 grams of steamed pork rice noodles, 5 grams of Pixian bean paste, minced, 10 ml of tofu milk and 4 grams of small half of tofu, 1 gram of Sichuan pepper, 5 grams of ginger rice, 5 grams of green onions, 1 gram of pepper.

Method: Scrape and wash the pork belly with skin and cut it into slices 4 cm wide and cm thick. Peel the sweet potatoes and cut them into cubes about 3 cm square.

Put the cut meat slices into a basin, add 5 ml of vegetable oil, Pixian bean paste, tofu milk and a small half piece of tofu, Sichuan pepper, ginger rice, green onion rice, pepper, and finally add a little water or fresh soup and rice noodles to mix evenly, and let stand for 15 minutes. In the meantime, you can put enough water in the steamer and bring it to a boil over high heat. Add cooking wax paper to the bottom of the steamer, then place the sliced sweet potatoes on the bottom of the steamer basket and place the prepared slices of meat on top of the sweet potatoes.

This way, during steaming, the juices will be mixed into the sweet potatoes and let them absorb the flavor. Place the steamer into the steamer and watch out for steam. During the steaming process, be careful not to dry the water in the pot.

Steam over medium heat for about 1 hour until the meat and sweet potatoes are soft, then remove the steamer and serve.

2. Steamed yellow croaker. Ingredients: 1 yellow croaker, 2 green onions, 1 green chili, 1 ginger, 1 red pepper, appropriate amount of salt, appropriate amount of refined salt, appropriate amount of sugar, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of steamed fish soy sauce.

Method: Shred green onions, shreds ginger, shreds green chili peppers, shreds red peppers, and changes yellow croaker to knives. Sprinkle the front and back of the yellow croaker with refined salt and monosodium glutamate, and marinate it slightly.

Turn on the heat and add hot water to the steamer. After the pot is boiled, put the marinated yellow croaker in it and steam it over high heat for seven minutes. After 7 minutes, the fish is cooked and placed on a plate.

Sprinkle in shredded green onion, red pepper, ginger and green chili and add the steamed fish soy sauce. Heat the pan and add the peanut oil. The oil is boiled until it is 80% hot and then poured on the fish.

3. Chestnut steamed chicken. Ingredients: 1 local chicken (about 750 grams), 250 grams of chestnut. Seasoning: 20 grams of salad oil, 50 grams of chili sauce, 10 grams of green onion, ginger and cooking wine, 3 grams of refined salt, 5 grams of soy sauce, 2 grams of pepper and monosodium glutamate.

Method: Slaughter the local chicken, remove the internal organs, wash it, chop 4 cm square pieces and set aside, crush the green onion and ginger and stir it in the cooking wine, marinate for 3 minutes, and then pour out the clear juice for later use. Marinate the local chicken with green onion and ginger juice for about 3 hours to decant the juice, add salad oil, refined salt, monosodium glutamate, pepper, soy sauce, chili sauce, and chestnut to mix well.

Put the mixed local chicken and chestnuts into the steamer and steam them for about half an hour until they are cooked.

1. [Steamed bean curd vermicelli]. Ingredients: Yuba, vermicelli, minced meat Ingredients: garlic, cooking wine, salt, white pepper, chopped pepper, light soy sauce.

Method: Soak the vermicelli in water until soft; Soak the yuba in warm water until soft; Mince pork, mince garlic and ginger into small pieces; Add cooking wine, salt and white pepper to the minced meat, stir well, marinate for about 10 minutes to make it flavorful; The bowl is first lined with soaked vermicelli, and then covered with yuba; Arrange the marinated minced meat on top of the yuba; Sprinkle minced meat with minced garlic; Plus chopping; Drizzle with light soy sauce; Steam for 15 minutes on high heat, take out after steaming, and sprinkle with chopped green onions.

2. [Steamed Chicken with Pumpkin] Ingredients: 1 chicken thigh, 1 small pumpkin, appropriate amount of green beans, 5 cloves of garlic, 2 chives, 1 small piece of ginger, 1 teaspoon of salt, 1/2 tablespoon of oyster sauce, 1 teaspoon of black pepper, 1/2 tablespoon of tomato paste, 2 teaspoons of starch.

Method: Cut the pumpkin and hollow it out; Blanch the chicken and green beans and set aside; Chicken, green beans, garlic chopped into small pieces, minced ginger, minced green onion, oyster sauce, tomato paste, black pepper, salt, starch, 1 tablespoon of cooking oil, mix and marinate for 20 minutes; Place the marinated meat in a cup. Steam in a steamer for 20-30 minutes.

3. [Chicken with loofah in oil] Ingredients: 1 loofah, 2 chicken thighs, 1 2 tbsp of salt for each green and red pepper, 1 2 tbsp monosodium glutamate, 1 tbsp sugar, 1 tbsp light soy sauce, 1 tsp vinegar, 1 tbsp cooking wine, 1 tbsp sesame oil, a little peppercorn, coriander, green onion, ginger, garlic.

Method: Wash the loofah, peel it, cut it into sections and add a little salt to marinate for 5 minutes; Remove the bones from the chicken thighs and set aside; Wash the green and red peppers, remove the stems and cut the seeds into shreds; Finely chop green onions, ginger and garlic and set aside; Pour hot water into the pot, add cooking wine, salt, ginger slices, green onions, turn off the heat and soak the chicken thighs for 5 minutes for later use; Spread the soaked chicken thighs on top of the loofah; Take a small bowl, add soy sauce, vinegar, sugar, salt, monosodium glutamate, mix well, make a sauce, and pour it on the chicken and loofah; Put it in a pot and steam it over high heat for 5 minutes, then sprinkle with green onions, ginger and garlic, coriander, and shredded green and red peppers; Heat the sesame oil, add the peppercorns and fry until fragrant, and pour it on the dish.

4. [Pray for Blessing Shrimp] Ingredients: 6 shrimps, 150g minced pork, 6 Shanghai greens, 6 quail eggs, 1 tablespoon minced ham, a little chopped coriander, and a small bowl.

Seasoning: minced ginger, minced green onion, 1 teaspoon pepper, 1 teaspoon cooking wine, 1 teaspoon salt, water starch, broth, 1 tablespoon sesame oil, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce.

Method: Remove the shrimp line, peel off the head and shell, then cut the shrimp from the back, add green onion and ginger, cooking wine, pepper, and salt to marinate for 20 minutes to taste; Add minced green onion and ginger, cooking wine, pepper, salt, light soy sauce and oyster sauce to the pork filling, mix well and stir until the meat filling is thick and thick; Place the shrimp separately in the tart mold, spread the pork filling, and press a small indimple with your fingers in the middle; Beat the quail eggs with the yolk in the gravure print, then sprinkle with minced ham and put it in the steamer; After steam on high heat, turn to medium heat and steam for about 12 minutes until cooked, then use a spoon to dig out along the wall of the bowl and place it on a plate, and decorate it with coriander leaves; Add water starch to the broth, and drizzle a little sesame oil; Add a little salt and oil to the boiling water, blanch the Shanghai green and put it on a plate, and finally pour the thin soup on it.

First, flour steamed chrysanthemum.

1. Wash the chrysanthemum, dry the water on the surface, and then cut it into sections.

2. Prepare some shredded carrots, put them together with chrysanthemum, pour in a little cooking oil, and mix well.

3. Mix the white flour and corn flour in equal amounts, sprinkle a small amount into the dish many times, and mix well.

4. Put the processed chrysanthemum on the steaming drawer, boil the water in a pot, and steam it over high heat for 6 minutes.

5. Open the lid of the pot and shake the chrysanthemum with chopsticks.

6. Put minced garlic, salt, a little sugar, balsamic vinegar, light soy sauce, sesame oil, and cold boiled water in a small bowl and stir well to make a dipping sauce. The steamed chrysanthemum, dipped in the sauce, has a unique flavor.

Second, steamed pork ribs.

1. Soak the ribs in cold water for an hour, change the water in the middle, and then scrub the ribs clean.

2. Drain the pork ribs, add shredded ginger, pepper, salt, sugar, dark soy sauce, light soy sauce and oyster sauce, mix evenly, and marinate for an hour.

3. Marinate the pork ribs and remove the ginger shreds. Add 2 tablespoons of starch and mix again.

4. Prepare a deep dish, put the processed pork ribs on a plate, boil the pot with water, steam for an hour over medium-low heat, and steam them until cooked.

5. Sprinkle some chopped green onions out of the pot.

3. Steamed chicken thighs with salt and pepper.

1. Soak the chicken thighs in water for an hour, and then scrub them several times with water to remove the fishy smell.

2. Drain the chicken thighs and cut them into two knives on both sides for easy flavoring.

3. Add dark soy sauce, light soy sauce, oyster sauce, cooking wine, green onion, ginger, sugar, salt, salt and pepper, grasp and marinate for 30 minutes.

4. Marinate the chicken thighs, put them on a plate, boil them in a pot, steam them over medium heat for 30 minutes, turn off the heat and simmer for 5 minutes.

There are different ways to make steamed vegetables, taking farmhouse steamed tofu as an example, the method is as follows:

Ingredients: 2 pieces of soft tofu, millet pepper rings, chopped green onion, minced garlic, green peppercorns, sesame oil.

1. Prepare the ingredients.

Prepare two pieces of tender tofu, cut them into thick slices of about one centimeter, and after cutting, arrange them in a circle around the plate, and put the rest in the middle, which is more convenient when steaming and can also increase appetite. Prepare millet pepper rings, chopped green onions, and minced garlic together.

2. Steam in a pot.

After the steamer is filled with gas, put the tofu in and steam it over medium heat for 8 minutes. Steam in the pot and adjust the sauce. Prepare a small bowl, add an appropriate amount of chicken powder, sugar, light soy sauce, sesame oil, dissolve with warm water, stir well and set aside.

3. After the tofu is steamed, take it out, control the juice inside, evenly pour the adjusted sauce, sprinkle with chopped green onions, minced garlic, millet pepper, and add a few green peppercorns, and wait for the oil. Heat the oil in the pot, start the pot when the oil temperature is 60% hot, pour it on the top of the small ingredients, stimulate the spicy flavor, and a fragrant farmhouse steamed tofu is ready.