Steps to cook steamed vegetables, how to cook steamed vegetables?

Ingredients: The soup of Mao Cai is hot pot soup, buy a package of Sichuan hot pot base, fry it with oil (you can also add dry chilies, garlic, green onions, spices or something), then add bone broth or water, boil over high heat is the soup......In fact, it's the same as eating hot pot, except that the dish is a simple version of the outsourced hot pot, and the dishes are eaten together ......

The bowl was filled with a variety of "vegetables": pig's blood, cuttlefish slices, kelp slices, white bamboo shoot slices, jelly, potato slices, lotus root slices, white vermicelli, yellow vermicelli, lettuce, lettuce leaves, water chestnuts, leek stalks, cauliflower, coarse bean sprouts, fine bean sprouts, Chinese cabbage, bean skin, lettuce, shiitake mushroom slices, straw mushroom slices ......

Method: Vegetable oil is cooked, then cooled, add hot pot base, dried chili, Sichuan pepper, bean paste, fennel, star anise, sugar, stir-fry over low heat until the oil turns red, add cooking wine and white water (or stock), boil for 10 minutes and then add various dishes (commonly used side dishes: potato chips, lotus root slices, cauliflower, vermicelli, rice tofu, kelp, bean sprouts, lettuce slices, fungus, water spinach, Xuewang, hairy tripe, wing tips, goose intestines, ham sausages, luncheon meat, etc.), and then put in the oil base (red oil, chicken essence, monosodium glutamate, salt, chopped green onions, minced garlic, sesame oil) and evenly serve!

Ingredients: (according to their own preferences, the type of raw materials, how much can be increased or decreased) Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pork ring throat, 50 grams of luncheon meat, 30 grams of duck intestines, vegetarian dishes:

80 grams of lotus root, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, green.

Process: Boiled. Taste: Spicy.

Cooking steps:0Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pork ring throat, 50 grams of luncheon meat, 30 grams of duck intestines.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of fragrant mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean office, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Production Procedure:1To make brine.

Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments. After boiling, the foam is removed to form brine.

2.Preparation of main materials. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares.

Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm. Use a washed bamboo skewer to make a string of about thirty or forty grams.

3.Blanching. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

4.Dip. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself. Easy wisdom to arise and solve problems.

Stir-fry the bean paste until fragrant, add water, put hot pot meatballs, bean skin and other vegetarian dishes you like, and stew in one pot.

Method 1. Ingredients: half a broccoli, four or five slices of cabbage, four or five shiitake mushrooms, one potato, some fungus, five or six hot pot noodles, two yuba, half a pack of hot pot base, and some garlic.

Steps. 1. First of all, we will soak the dishes that need to be soaked in advance.

2. Cut the shiitake mushrooms and potatoes into slices and soak them in water.

4. Pour half a pot of water into a small pot, put the hot pot base in and bring to a boil.

5. Then put the shiitake mushrooms in and simmer them over low heat for 5 minutes to make the soup more delicious.

6. Then put in the flour belt, broccoli, yuba, fungus, and baby cabbage.

Practice 2. Ingredients: 8 quail eggs, 3 cloves of garlic, 1 green onion, a small amount of ginger, 1 potato, 1 handful of vermicelli, 1 sausage, 2 fish balls, 2 beef balls, 1 bean curd bamboo, 1 tofu skin, 2 ingredients, 2 spoons of Pixian bean paste, 1 spoon of chopped pepper, 2 dried chili peppers, 10 Sichuan peppercorns, appropriate amount of chicken essence, appropriate amount of chili oil, appropriate amount of spicy powder, appropriate amount of cumin powder, appropriate amount of pepper, 1 tablespoon of peanut oil, appropriate amount of chicken essence.

1. All the ingredients are prepared, and you can add them according to your own preferences.

2. Prepare the onions, ginger, garlic, Sichuan pepper, spices, chili peppers and other seasonings.

3. Heat the oil, add the green onions, ginger and garlic to stir-fry until fragrant.

4. Add two tablespoons of Pixian bean paste and one tablespoon of chopped pepper, and continue to stir-fry for 30 seconds.

5. Then pour in an appropriate amount of water and bring to a boil.

6. Put the prepared ingredients in and continue to cook for about 20 minutes.

7. Before we come out of the pot, we put in the vermicelli and finally put it in, because cooking for too long will affect the taste.

8. Then put in pepper, spicy powder, cumin, chicken essence and chili oil, and you can eat.

1.Seasonings that need to be prepared.

Garlic paste, coriander, millet chili, shallots, celery, sesame seeds, sesame oil, peppercorn noodles (pepper oil is also OK), red cabbage oil, monosodium glutamate. These are things that need to be prepared, but they will vary depending on your personal preferences

Mashed garlic is best made with one-headed garlic. Shallots, celery and leaves are cut into granules, millet chili peppers are sliced (small thin rings), peeled white sesame seeds are fried to make a fragrance (when slightly yellow), and red oil is used (if you don't have it, use chili red oil, you can also do it if you don't eat spicy).

2.Boiled vegetables (steamed vegetables).

It is necessary to serve the dishes in the order of maturity, such as frozen goods, meat first, and some mushrooms can also be put first. It is easy to cook and put it after. For example, hairy tripe, duck intestines, easy-to-cook vegetables, etc. After cooking, put it in a bowl, remember to put the vegetables on the bottom and the meat dishes on top.

3.Modulate the taste.

Take a bowl and add red cabbage oil, garlic paste, celery, millet pepper, pepper oil (if it is peppercorn powder sprinkled directly on top), sesame oil, and monosodium glutamate, according to the amount of the dish.

4.Pour in the seasoning and sprinkle with peanuts, sesame seeds and chopped green onions, and you're done.

Mao Cai is a traditional Chinese Sichuan dish that is vegetables, meat, or seafood cooked in a source of mountain stock. Common soups used to cook roast include:

Stock: It is a type of stock made from beef, chicken, or pork, and is the main soup stock for steamed vegetables.

Clear soup: It is a pure clear soup without hail seasoning, suitable for vegetarian dishes or boiled seafood.

Douban soy sauce soup: It is a soup stock with bean paste soy sauce added, which is delicious and suitable for spicy dishes.

Bean Drum Soy Sauce Soup: It is a soup stock with soy sauce added to the bean drum soy sauce, which is delicious and suitable for spicy dishes.

Soybean oil chicken soup: It is a chicken soup with soybean oil added to it, which is delicious and suitable for steaming vegetables.

The choice of soup stock for the cooking is based on your own taste and the ingredients of the cooking.

Ingredients: beef rolls, kelp, enoki mushrooms, frozen meatballs, bean sprouts, tofu, shiitake mushrooms, cauliflower, green onions, coriander, 1 piece of hot pot base, garlic, ginger, dried chili, Sichuan pepper, bean paste, light soy sauce, salt.

Method: 1. Prepare a few shallots and coriander, 8 dried chili peppers, 1 garlic, 1 hot pot base, 1 ginger, and an appropriate amount of Sichuan peppercorns.

2. Control the water of kelp sprouts, clean other vegetables, slice shiitake mushrooms, cut cauliflower into small florets, tear enoki mushrooms into small flowers, slice tofu and chives, cut coriander into small pieces, dry chili peppers, cut ginger into strips, and slice garlic.

3. Heat the pot with an appropriate amount of oil, add ginger, garlic and peppercorns and stir-fry until fragrant, put in 2 spoons of Pixian bean paste, hot pot base, and keep stir-frying the fragrance.

4. Pour in an appropriate amount of water, bring to a boil over high heat and turn to low heat and cook for 5 minutes, use a colander to remove the seasoning inside, put in 2 tablespoons of dark soy sauce and 2 tablespoons of salt to taste.

5. Add chopped green onions, then add fungus and cauliflower in turn, cook for 5 minutes, first put the ingredients that are not easy to cook, and then put the ingredients that are easy to cook.

6. Add kelp, enoki mushrooms, quick-frozen meatballs, bean sprouts, tofu, cook for 5 minutes, and finally put in the beef rolls to blanch, pour into a basin, sprinkle with coriander and white sesame seeds.

Ingredients. Potatoes A gram food.

Cabbage 3 stalks of food.

Spinach 3 stalks of food.

Enoki mushrooms A small handful of food.

Luncheon meat: Half a box.

Fungus is a proper food.

Vermicelli: 1 small handful of food for the sake of the gram.

Oil appropriate. Soy sauce 1 teaspoon.

Vinegar A small spoon of food.

Pixian bean paste a little.

A small piece of spicy pot spicy.

Garlic 4 cloves of food.

Boil 3 bowls of boiling water.

Wash vegetables with water appropriately.

The practice of boiling vegetables.

1.Garlic, seasoning ready.

2.Soak the fungus and wash it, wash the enoki mushrooms and potatoes, and cut the luncheon meat into thick slices and get ready.

3.Baby cabbage, spinach, vermicelli ready.

4.Put oil in a pot, add garlic in the hot oil, stir-fry the bean paste in Pixian County until fragrant, and add 3 bowls of water.

5.Open the water into the fungus, enoki mushrooms, add the spicy spice in the pot and cook for 5 minutes.

6.Add the potato slices and cook for 5 minutes until the potatoes are cooked.

7.Add the bok choy, spinach and cook for 2 minutes, then add soy sauce and vinegar and stir well and cook for 1 minute to turn off the heat!!

8.Put it in a bowl, it tastes great, and it tastes delicious when you make it yourself!

[You can be the boss yourself when you join a vegetable shop].

Ingredients: 150g of hot pot base

Excipients: 50g beef balls, 50g fish balls, 50g fish tofu, 50g gluten, 50g yuba, 50g shiitake mushrooms, 50g broccoli, 50g tofu rolls, 50g ham slices, appropriate amount of water.

The practice of boiling vegetables.

1. Take a pack of hot pot base ingredients.

2. Use kitchen scissors to cut the base material.

3. Pour an appropriate amount of water into the pot and bring the water to a boil over medium heat.

4. Pour the hot pot base packet into the water and mix the packet with chopsticks.

5. In the order of meat-fish-soy products-vegetables.

6. Put the ingredients skewered with bamboo skewers in advance into the pot in order.

7. Cook the meat until it is medium-rare, then add the next ingredient, and finally add vegetables.

8. Cover the pot and simmer for 30 seconds before turning off the heat.

9. Remove the shabu-shabu ingredients, take an appropriate amount of red oil soup base and serve.

It is recommended to go to a professional chef school to learn how to cook, and choosing a professional training school will be of great help to your learning and growth path. Systematic learning and professional teaching can let you learn real skills, practical practice teaching can let you master real skills, and professional schools can also help you create jobs very well, so it is recommended that you choose a professional school to study.

Recipe for a bowl of hairy cabbage.

Finely chopped green onion, minced garlic, minced celery, minced mustard, green pepper oil, monosodium glutamate, sugar, special tempeh, sesame oil, minced garlic, but the amount is not much. The celery is chopped along with the leaves, and the amount is slightly larger because it has a strange aroma.

Mao Cai is also called hot pot dish, spicy hot, is a form of scalding, the difference is that the configuration of Mao Cai base is the secret.

Prepare your favorite side dish first, then cook it in a hot pot base, and then sprinkle a little minced garlic and chili noodles with a little oil after cooking.

The method of cooking vegetables is actually the same as the method of spicy tang, both of which are cooked ingredients.

Here's how to cook the vegetables:Ingredients: soup base (chicken soup), 40g hot pot base, 2 cloves of minced garlic, 1 green onion, a small piece of ginger, a little Sichuan pepper, an appropriate amount of dried chili, 250g of pork belly, an appropriate amount of chicken, half a box of luncheon meat, a piece of tofu, 5 shiitake mushrooms, a few slices of baby cabbage, 1 lettuce, a piece of hot pot base, a spoonful of bean paste, a little cooked sesame seeds, an appropriate amount of dried chili noodles, 1 coriander.

1. Prepare meat, prepare your favorite food, I have prepared pork belly, chicken nuggets, luncheon meat.

2. Prepare your favorite vegetables, baby cabbage, tofu, shiitake mushrooms, and lettuce. Change the knife.

3. After the water boils, put it in the pot and cook the vegetables.

4. Prepare seasonings, green onions, ginger and garlic, dried chili peppers, and peppercorns.

5. Heat the pan with cold oil, turn on low heat and fry the chicken fat dry.

6. Add the chicken, add some sugar, and stir-fry evenly, this step is to fry the moisture of the chicken.

7. Add green onions, ginger and garlic, dried chili peppers, Sichuan peppercorns, and stir-fry evenly.

8. Add a piece of hot pot base and a spoonful of bean paste, turn on low heat and stir-fry until fragrant.

9. Pour in the chicken broth, if you don't have it, you can add water.

10. Add cooked vegetables and luncheon meat, and bring to a boil over high heat.

11. Add the pork belly and cook for 1-2 minutes, then turn off the heat.

12. Add chili noodles, sesame seeds, and hot oil and pour over.

13. Sprinkle with coriander, serve with rice, and you're done.