The practice of steamed radish dishes, the practice of steamed carrots

Steamed vegetables are not familiar to many people now, this kind of method of making dishes seems simple, but some skills are also needed in the production process, so that the dishes will be more delicious, the selection of ingredients for steamed dishes is very critical, the common ones are mainly carrots, and carrot steamed vegetables are also loved by many people, how to do this kind of steamed dishes, the following is a detailed introduction to its production method.

Preparation of steamed carrots:

Ingredients: 1 carrot, 1 tablespoon cornmeal.

Ingredients: salt, monosodium glutamate, green onions, garlic cloves, coriander, dried chilies.

Method: 1. Peel the carrot and cut it into shreds the thickness of a matchstick.

2. Mix the cornmeal into the shredded carrots, so that the surface of each carrot sticks a layer of cornmeal evenly, then add salt and monosodium glutamate, mix well, and put it on a plate (including the dry powder that is not completely sticky).

3. Put the shredded carrots on the plate, cover with plastic wrap, put it in the steamer and steam for 10 minutes.

4. Finely chop the green onion and garlic cloves, cut the coriander and dried chili pepper into sections, put the coriander segments, minced green onions, minced garlic and dried chili peppers on the steamed steamed coriander, pour hot oil on the dried chili peppers and mix well.

Nutritional value of carrots.

1.Radish contains less calories and more fiber, and it is easy to feel full after eating, which all help to **.

2.Radish can induce the human body to produce interferon, increase the body's immunity, and can inhibit the growth of cancer cells, which plays an important role in cancer prevention and anti-cancer.

3.The mustard oil and essential fiber in radish promote gastrointestinal motility and help in the excretion of waste products from the body.

4.Carrots also contain a large amount of potassium, phosphorus, calcium, iron, vitamin K, VC and other substances, which can effectively improve blood quality, alkalize blood and have diuretic and stone-dissolving effects, which is very beneficial to gout patients.

5.The carotene contained in carrot skin, that is, provitamin A, can promote the increase of heme, improve blood concentration and blood quality, and have a great effect on anemia.

6.Carrots contain a lot of calcium, which is a good supplement for calcium.

After understanding the practice of carrot steaming, it can be made at home, but when making carrot steaming, you need to make an appropriate amount of it every time, too much carrot steaming will make the carrots left, and the remaining carrots will be eaten overnight, which will change the taste and make it not as delicious as before.

Master a few tricks to make steamed dishes, and then control them yourself according to the characteristics of the ingredients, and soon you can become a master of steamed dishes, so let's take a look at the specific methods.

1.Prepare a white radish and a carrot. Peel off the skin and cut it into thin strips, and depending on your knife skills, the finer it is, the easier it will be to absorb the flavor.

After cutting, add 3 grams of salt, use the principle of salt penetration, kill the shredded radish water, and then pour the shredded radish on the fence.

Squeeze the water in the radish on top, and then use a cotton cloth to further dry the remaining water on the radish and put it in a pot.

Why do you need to remove water in three steps? Because when steaming vegetables, only the water of the dishes themselves is less to avoid the steaming process from sticking together.

2.Start boiling water in the pot and put the grate on it.

Cover the grate with white gauze and cover the pot.

Then add 10 grams of vegetable oil to the shredded radish, so that the shredded radish is not easy to stick to each other, add 50 grams of flour, mix well and shake well.

After the water boils and gasps, put the shredded radish on top of the grate, be sure to shake it and steam it over high heat for about 3 minutes.

Wait for the time to put the shallots.

Cut into chopped green onions, flatten the garlic and mince the garlic and put it in a pot.

After 3 minutes, lift the lid of the pot, take out the steamed shredded radish and put it in the basin, add the chopped garlic, chopped green onion, add 3 grams of salt, 5 grams of sesame oil in the pot, mix well with chopsticks, and then serve on a plate.

1.A few tricks are basically universal, radishes must be killed out of the water and then steamed, so as not to have more water and stick to each other.

2.Wait for the pot to water.

After boiling, add flour and mix the shredded radish to avoid too much water.

3.After steaming and putting in the seasoning, it should be shaken quickly while it is hot, and it is easy to lump after it cools.

4.There is no food between white radish and carrot, and here it is perfect.

Steamed shredded radish] 1First of all, we prepare a carrot, cut it into thin slices after peeling off the skin, and then cut it into thin strips, no matter what kind of dish is steamed, do not wash it after cutting, if there is water on it, it must be dried, this steamed vegetable does not stick to the first step.

2.Then on top of the shredded carrots, pour in vegetable oil and stir well, try to make the shredded radishes stick to the oil, so as not to cause a large amount of water when steaming, causing sticking, which is the second step of steaming the vegetables.

3.Handle the above two steps to wrap flour, of course, you can also use starch, cornmeal, here to give everyone a strong Amway mixed cornmeal steamed dishes, especially the steamed ingredients that carry sweetness, like today's carrot shreds, mixed with cornmeal, steamed out sweet and fragrant, super delicious. Here we first put an appropriate amount of cornmeal, so that the surface of the carrot is coated with cornmeal, and then put some flour to grasp well, not too much flour, just a thin layer.

4.Boil water in the pot, sprinkle the mixed carrots evenly on the grate after boiling, then cover the pot and steam for 5 minutes.

After a few minutes, the carrot has been steamed softly, take it out and pour it into a basin, and shake it quickly with chopsticks, and it will stick together when it is cold.

6.Then prepare a few grains of garlic, pat them hard and chop them into minced garlic, then cut a little shallots and shredded carrots together to prepare the oil. Heat the oil in the pot, when the oil temperature is 6 and the oil surface is smoking, pour the hot oil on the onion and garlic to stimulate the fragrance.

7.Sprinkle in a little salt, add a base to the carrots, mix well with chopsticks, and then put on a plate.

Well, this fragrant and delicious steamed carrot shreds are ready, and when you are making steamed vegetables in the future, don't put flour directly.

Use white radish and pork to make a steamed dish, white radish absorbs the juice of pork, and at the same time can relieve the greasy of pork, fresh and fragrant, juicy and nutritious, suitable for all ages, only 10 minutes to steam out of the pot.

Ingredients: 1 white radish, 200g pork, 1 piece of ginger, 2 shallots.

Ingredients: cooking wine, soy sauce, oyster sauce, steamed fish soy sauce, salt, cooking oil.

1. Peel and chop the ginger, chop the pork into minced meat, add the minced ginger, a little cooking wine, 1 tablespoon of soy sauce, half a tablespoon of salt and a little oyster sauce, stir until strong, and marinate for 15 minutes.

2. Peel and slice the white radish, don't cut it too thickly.

3. Put water in the pot and boil, put in the white radish and blanch the water, and the white radish can be removed after it becomes soft.

4. Soak the white radish in cold water, and drain it after cooling.

5. Take an appropriate amount of pork and put it on the radish slices, and put them on the plate one by one. Place in a steamer and steam for 10 minutes.

6. Finally, pour the steamed fish soy sauce, sprinkle with chopped green onion and get out of the pot.

The temperature is cooled, the stir-fry is easy to cool out of the pot, it is the most suitable for eating steamed vegetables, and after steaming, it can be placed in the pot to continue to keep warm, and then served when the people are complete, so that you can eat hot dishes every day. White radish with minced pork, steamed in the pot for 10 minutes, nutritious and delicious without fire, family loves to eat.

Tips: 1. Stir the pork out of the pulp, so that the minced meat is more cohesive and the taste is more tender.

2. Don't cut the radish slices too thickly, otherwise it will be easy to break.

The preparation of steamed radish is as follows:

Ingredients: a carrot, a small section of white radish, a shallot, a little salt, two spoons of starch, two spoons of flour, a little cooking oil, a little chili oil, a little balsamic vinegar.

Steps: 1. Prepare the ingredients: a carrot, a small piece of white radish, and a shallot.

2. Peel and wash the radish and rub it into fine strips.

3. Add a little salt, mix well, marinate for about three to five minutes, and remove the moisture in the radish. (Don't salt too much, don't marinate for too long).

4. Take the water in the radish and try to clean it as much as possible.

5. The following step is very critical, add a small spoon of cooking oil, stir well, and let each radish shredded with oil, so that the water can be locked, no longer out of the water, and the key to prevent sticking.

6. Add two tablespoons of flour, two tablespoons of starch, flour can also be mixed gently with chopsticks (you can also mix well in a backward and backward way, and gently stir it).

7. Ensure that each silk is glued with flour, and steamed vegetables will be more noodles, so increase or decrease the flour according to the actual amount of dishes.

8. Add water to the pot and boil, add a drawer cloth to the cage drawer, and evenly scatter the shredded radish on the cage drawer.

9. Steam on high heat for six or seven minutes and turn off the heat (when the time is almost up, you can open it and take a look, clip one and taste it to prevent overcooking).

10. Pour it into a clean basin, it is sticky at this time, don't be afraid, use chopsticks to roughly spread it out, put it on the dining table, don't worry, it will spread out after six or seven minutes.

11. After it cools, you can use chopsticks to slowly dial it at this time, and it will soon spread out.

12. Put in chopped green onions, pour a little hot oil, a little chili oil, a little vinegar, mix well and you can put it on a plate and eat it (I can't help but pick it up and eat a bite, it's so delicious).

13. a finished product drawing.

Ingredients for steamed carrots: 3 carrots (500 grams), 200 grams of corn starch, 10 grams of olive oil, 2 cloves of garlic, 2 spoons of light soy sauce, 1 and a half spoons of aged vinegar, 1 tablespoon of chili oil, 1/2 tablespoon of Sichuan pepper oil, 1/2 tablespoon of sesame oil, salt.

Steps: 1. Rub three carrots into shreds, pour in 10 grams of olive oil, stir until the carrots are evenly coated in oil, pour in 100 grams of cornstarch and mix until each carrot shreds are coated with starch.

2. Boil the water in the steamer, lay the silicone steamer cloth in the steaming drawer, put the mixed carrot shreds, and leave a small area in the middle, which is conducive to better gas and make the carotene evenly heated.

3. After steaming for 2 minutes, open the lid and let it cool in a ventilated place.

4. After cooling, add 100 grams of cornstarch again, boil the water and steam again for 4 minutes.

5. After steaming again, use chopsticks to disperse slightly and let cool in a ventilated place.

6. During the cooling process, you can start to prepare the sauce. Two cloves of garlic into garlic paste, two spoons of light soy sauce, one and a half spoons of aged vinegar, one spoonful of chili oil, half a spoon of sesame oil, half a spoon of Sichuan pepper oil, and an appropriate amount of salt, stir well.

<>8. It can be started, that is, it can be used as a staple food or a cold dish.

The above content refers to Encyclopedia - Steamed Carrots.

Steaming is actually a relatively simple cooking method, and one thing that needs to be paid attention to is nothing more than the heat and time of steaming, the time is short, half raw and half cooked, and it is easy to stick after a long time. This is especially true for shredded radish, a silky ingredient.

Ingredients: Green radish, carrot, corn flour, salt, chopped green onion, sugar, pepper.

Sesame oil, sesame oil.

Preparation of steamed vegetables with shredded radish:

1. First prepare a white-headed radish, clean it, peel it and set it aside;

2. Rub the cleaned radish into shreds;

3. Add a small amount of salt to the shredded radish prepared by Jiang and marinate it;

4. When the radish is turned on and the water comes out, add a little oil, then add a little flour, and stir well;

5. Spread the stirred shredded radish on top of the steamer cloth;

6. Boil the pot and steam it for 10 minutes;

1 radish shredded, add a bowl of flour, do not fry in oil, only need to be steamed in a pot, and the taste is light and delicious, there is no taste of radish when you eat it, it is full of the fragrance of garlic, it is particularly delicious.

First of all, you need to prepare.

Main ingredients: white radish, flour,

Excipients: salt, vinegar, light soy sauce, chili pepper, sugar.

1.Take out the prepared white radish, peel and rub into shreds.

2.Add salt to taste, remove the water, marinate for 15 minutes, then squeeze out the water and put it in another bowl.

3.Add an appropriate amount of flour, spread the shredded radish, let each shredded radish be dipped in it, and then wrap it in a cloth and steam for 15 minutes.

4.Prepare the seasoning: Add an appropriate amount of vinegar, sesame oil, and cooking oil.

Salt, sugar. Mix an appropriate amount of minced garlic and stir well.

5.Put the steamed shredded radish in a large bowl and shake it quickly, sprinkle the prepared sauce on the steamed shredded radish, stir well, and then add an appropriate amount of chili pepper and mix well.

6.After stirring, serve the shredded radish on a plate and enjoy.

Wash the radish, peel and shred it.

Add a small amount of flour, stir many times until each shredded radish is evenly coated with flour and steam for 15 minutes.

Prepare the garlic puree, put salt, very fresh, sesame oil, chili oil.

Poured on top of steamed shredded radish is especially delicious.

Ingredients: 1 carrot, half a white radish, appropriate amount of cornmeal, appropriate amount of starch, 10 Sichuan peppercorns, 3 spicy millet, half a green onion, 3 garlic cloves, 1 spoon of sesame oil, 2 spoons of vinegar, 1 spoon of sugar, 1 spoon of light soy sauce, a little cooking oil, a little salt.

Steps: 1. Shredded carrots and white radish, mix well with a small half spoon of salt, and let stand for 15 minutes to kill the water in the radish.

After a few minutes, squeeze (Qi) the water in the dried radish. (To remove the turbidity in the radish, this step must not be saved).

3. Orange powder is used in the restaurant, do we make it at home, we directly use corn flour and sales starch, it's delicious! The ratio of one spoonful of flour to two spoons of corn flour, add flour while mixing (don't add a lot at once, it's not delicious if you have too much flour). Until each shredded radish is hung with a thin layer of powder.

4. Mix the powdered shredded radish and steam it for 8 minutes to get out of the pot. When steaming, put a chopstick on the side of the lid and the body of the pot to prevent the water vapor from falling on the steamed vegetables and steaming into a wet and shriveled ball. Take out of the pot, turn the cage upside down on the cutting board, let it cool some, and then pick it one by one.

Note: Don't pick when you just come out of the pot, say the important thing three times, and pick it will clump just out of the pot).

5. Prepare the sauce: a spoonful of salt, a spoonful of sugar, a spoonful of light soy sauce, two spoons of vinegar, and a spoonful of sesame oil, stir and mix into the steamed shredded radish. Heat oil in a pot and fry the peppercorns, chili peppers, chopped green onions and garlic, pour them directly on the shredded radish and mix well.

6.Serve. <>