What are the home cooked recipes for steamed dishes, and what are the home cooked dishes for steamed

A home-cooked recipe for steamed dishes.

Steamed potato ribs].

Ingredients: 1 rib, 2 tablespoons of tamales seasoning, 2 potatoes, 1 teaspoon of oil, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce.

Steps: Chop the ribs into small pieces, rinse and drain. Add 2 tablespoons of tamales to season (tamales are available in supermarkets), add an appropriate amount of oil, oyster sauce and light soy sauce, mix well and marinate for 10 minutes to taste.

Peel off the skin of the potatoes, cut them into small pieces, and soak them in clean water to remove excess starch to prevent the potatoes from oxidizing and turning black. Add 1 tablespoon of tamales to taste the soaked potato wedges and mix well. Evenly stack the flavored potato cubes on the bottom of the plate and spread the marinated pork ribs on the noodles.

Put it in a steamer and steam it for 15 minutes over high heat, or put it in a rice cooker pressure cooker and steam for 10 minutes.

Chestnut steamed meatballs].

Ingredients: 200 grams of foreleg meat, 6-8 water chestnuts, 3 shiitake mushrooms, 1 tablespoon of oyster sauce and starch, appropriate amount of oil, a pinch of salt, 1 teaspoon of cooking wine.

Specific steps: Peel and chop the front leg meat into minced meat. Soak dried shiitake mushrooms and chop them into finely chopped pieces.

Prepare 6-8 water chestnuts, peel off the skin and set aside. Chop the water chestnut, minced foreleg meat and shiitake mushrooms into a bowl, and add oyster sauce, starch, cooking wine, oil and salt to taste. Marinate the meat mixture for a while.

Prepare the steamer, spread a layer of steamer cloth, knead the marinated meat filling into round meatballs, stack it on the steamer, add water to the steamer, boil, put the steamer into the pot, and steam for 15 minutes on high heat.

When making small stir-fried dishes, because there are many ways to eat small stir-fried vegetables, we can cook according to our own taste, celery fried chicken offal is good, we need to prepare more than 500 grams of chicken offal, two or three parsley, pickled pepper and pickled ginger appropriate amount, light soy sauce and cooking wine also need us to prepare, garlic and vinegar should also be ready, first of all, we need to prepare chicken offal,. After marinating the light soy sauce for a short while, we can remove all the old leaves from the celery and cut them into small pieces about three or four centimeters long. After that, we also need to cut the pickled pepper into sections, and the pickled ginger and garlic need to be sliced separately and set aside.

After pouring cooking oil into the pot, when the oil is red, we can put the ginger and garlic in the pot together, and when the fragrance is stir-fried, we need to continue to cut off the chicken offal, and then we add the ingredients and celery, and then fry on high heat, continue to add sugar and salt, and fry for a while. Pot burn elbows.

Ingredients: 500 grams of pork elbow (skin and boneless). 10 grams of soy sauce, 15 grams of Shao wine, 15 grams of ginger slices, 2 eggs (weighing about 100 grams), 50 grams of wet starch, 2500 grams of peanut oil.

The practice of burning elbows in a pot:

1. Put the elbow into the water pot, wash it with blanching water, cut it into large slices with a thickness of centimeters, put the skin down into the container, add soy sauce, Shao wine, green onions, and ginger slices into the basket and steam them out, and drain the soup. Humidify starch, eggs, Shao wine, and soy sauce to make a paste.

2. Spread half of the paste evenly on a flat plate, with the elbow skin facing down on top of the paste, and then pour the remaining paste evenly on top of the elbow.

3. Put the wok on the fire, burn the oil to seventy percent hot (175), use low heat to push the elbow of the paste into the oil and fry it until it is crusting, take it out, and then heat the oil pan with a strong fire, when the oil temperature rises to eighty percent hot (about 200), then move to low heat and fry until the surface of the elbow is golden brown, when the inside is cooked and the outside is crispy, immediately take out the drained oil, cut it into pieces with a knife and put it on a plate, sprinkle the pepper noodles on it, and bring a dish of 3 cm long green onion segments, sweet noodle sauce, pepper and salt on each plate, and serve with food.

Steamed potatoes. Ingredients: 500g potatoes, appropriate amount of salt, 1 teaspoon chicken broth mix, 2 slices of ginger, 2 garlic pieces, tablespoon bean paste, 1 teaspoon Sichuan pepper powder, 2 chives, 1 tablespoon fermented bean curd juice, 2 tablespoons vegetable oil.

Method: 1. Peel the potatoes, cut them into cubes, and then wash them with water to remove the starch to prevent discoloration.

2. Wash the chives and cut them into chopped green onions, chop the bean paste finely, and cut the ginger and garlic into foam.

3. Drain the potatoes, add watercress, ginger, chives, garlic, pepper powder, bean curd, cooked vegetable oil, chicken powder, and an appropriate amount of salt, mix evenly, and taste for 20 minutes.

4. Add steamed pork rice noodles.

5. Mix well so that each piece of potato is stained with rice flour.

6. Spread the vegetable leaves under the steamer, put the potatoes dipped in rice flour into it, put them in the steamer and steam them for 35-40 minutes until they are fully cooked.

Steamed tofu with pork ribs.

Ingredients: Tofu, pork ribs, soybean paste, oyster sauce, salt, chicken broth mix, corn starch.

Method: 1. Cut the tofu into cubes, wash the pork ribs and chop them into small pieces.

2. The pork ribs are seasoned and marinated with soybean paste, oyster sauce, salt, chicken powder and corn starch.

3. Put the tofu and pork ribs on a plate, steam for about 10 minutes, take out and sprinkle with chopped green onions.

Steamed home-cooked dishes include: loofah, okra, eggplant, amaranth, rape, chrysanthemum, water spinach and so on.

"Steaming" is a classic form of Chinese home cooking, the chef makes the rice and the dish steamed together, can be cooked together, not only to maintain the original shape, juice, original flavor of the dish, but also to a large extent to preserve the various nutrients of the dish, the taste is fresh and fragrant, tender and refreshing, beautiful and colorful. Steamed vegetables are a very mature way of cooking, and there is a saying in China that "no vegetables are not steamed".

Steamed dishes are used in cooking to make both staple foods and snacks and pastries. In the cooking of dishes, it can be used for the pre-heat treatment of semi-finished product processing, and can also be used for finished product cooking, so that it is ripe or soft and ripe and flavorful. Steaming vegetables is not only easy to make, but also saves us a lot of time in cooking.

1. Steamed loofah.

Ingredients: 1 loofah, 100 grams of minced meat, 10 grams of garlic, 2 grams of salt, 10 grams of light soy sauce, 10 grams of oil.

Method: Cut the loofah into pieces, put it on the plate, put the minced meat on the loofah noodles, put garlic, ingredients, etc., and steam it for 15 minutes.

2. Okra. Ingredients: 500 grams of okra, 10 grams of garlic, oil, salt, light soy sauce.

Method: Wash the okra and put it in a dish, steam for 15 minutes, and then drizzle with minced garlic and light soy sauce.

3. Eggplant. Ingredients: 1 eggplant, 10 grams of garlic, oil, salt, light soy sauce.

Method: Wash and dry the eggplant and cut it into strips, put it in a dish, steam for 15 minutes, and then drizzle with minced garlic and light soy sauce after steaming.

1. Steamed eggplant with garlic.

Material. 2 eggplants are torn into pieces, 2 garlic are chopped into minced garlic, 1 red pepper is chopped into puree, 1 green onion is cut into chopped green onions, and half a spoon of pickled pepper is "Wei Jute".

Method. 1.Put the torn eggplant on a plate and steam it in a steamer basket (you can poke it with chopsticks to see it, and you can steam it until it is soft);

2.Heat another pot with an appropriate amount of olive oil;

3.Add all other ingredients and stir-fry until fragrant, then add an appropriate amount of salt to taste into the sauce;

4.Pour out the steamed eggplant water and pour the fragrant sauce over the steamed eggplant.

2. Steamed baby cabbage with garlic vermicelli.

Material. 1 baby cabbage, 1 small handful of vermicelli, 1 garlic, 2 shallots, 10ml light soy sauce, 10ml cooking wine, a little white pepper, 20ml of oil, 5ml of sesame oil, about 60ml of cold boiled water

Method. 1. Soak the vermicelli in cold water, wash the baby cabbage and cut it in half, each half is cut into 6 small cloves, chop the shallots, peel and chop the garlic into minced pieces, 2. Heat the pot and pour in the oil, put in half of the minced garlic and stir-fry over low heat until golden brown;

3. Pour the fried minced garlic and garlic oil into a small bowl, add the other half of the minced raw garlic, 5ml of light soy sauce, cooking wine, white pepper and salt and stir well to form a golden and silver garlic juice;

4. Put the cold boiled water in a bowl, add the remaining light soy sauce, sesame oil and a little salt and mix well to form a sauce;

5. Drain the soaked soft vermicelli, cut it in the middle (a little shorter and better to clip) and put it on the bottom of the plate, put the baby cabbage on the vermicelli and pour the garlic on the cabbage, steam it in the steamer over high heat for about 8 minutes, take it out and pour the sauce on it, and sprinkle with chopped green onions.

Steamed dishes include steamed sweet potatoes, steamed potatoes, steamed pumpkin, steamed taro, steamed lotus root, and steamed eggplant. And so on, all of which are perfect for steaming.

Steamed sweet potato, steamed pumpkin, eggplant box (eggplant) steamed meat, tofu steamed meat, bitter gourd steamed meat, bell pepper steamed meat, steamed potatoes, etc.

Steamed vegetables include pumpkin, potatoes, taro, and radish, all of which are suitable for steaming.

Steamed vegetables have eggplant. Potato. Steamed chili sauce. It's all steamed home-cooked dishes.

What are some steamed vegetables that are home cooking? There are eggplants. Potato. Sweet potato. Wait a minute.

Many dishes can be steamed and eaten, such as steamed eggplant, steamed potatoes, steamed taro, steamed pumpkin, steamed sweet potato, and steamed dried beans. It is easier to preserve the original taste of the food when you really eat it, and it is healthier with less seasoning.

What are the home cooking dishes of steamed vegetables. There are eggplant, eggplant, and sweet potato. And beans, I think these steamed vegetables are all these.

What are the home-cooked vegetables of steamed vegetables? Chicken cake. Steamed tofu. There were a variety of pickles. Steamed fish.

Steamed vegetables. Spicy.

Some slightly sour don't like to eat sour don't try ** The beauties are still very suitable, this dish is a home-cooked dish, most people like it very much, it's easy to do! If you like to eat, don't miss it, come and take a look!

Ingredients: 2 types.

Tomato. 210g

Bacon. 100g

3 kinds of excipients.

Garlic Appropriate amount of red pepper Appropriate amount of vegetables Appropriate amount.

Seasoning: 4 types.

Tomato paste: 15g pepper, salt to taste, olive oil to taste.

Cooking steps 7 steps.

Step 1: Blanch the tomatoes in boiling water, add cold water, and remove the skin.

Step 2: Cut the tomato into small pieces, crush it with a dry dough bowl, and set aside.

Step 3: Add olive oil to the pot, add minced garlic and 1-3 red peppers, and stir-fry the minced garlic until fragrant.

Step 4: Add the bacon and stir-fry the bacon until it is slightly yellow.

Step 5: Add the prepared tomatoes and cook for about 5 minutes, add tomato paste, salt and pepper, turn off the heat and set aside.

Step 6: I'm lazy, just put it in the microwave and steam it how you want to steam it, it's good when it's cooked, potatoes and carrots It's about ten minutes, green peppers, cabbage, and onions It's okay to take about 3 minutes.

Step 7: Finally, pour the tomato sauce into the pan and stir to a boil.

Home-cooked steamed dishes include: garlic steamed pork, lotus leaf steamed pork, lotus leaf steamed pork ribs, steamed fish with lotus leaf powder, steamed chicken with lotus leaf powder, etc.

1. Steamed pork with garlic.

Ingredients: 400 grams of lean meat, 150 grams of glutinous rice flour, 50 grams of garlic, 100 grams of fresh green peppers, 10 grams of refined salt, 10 grams of cooking wine, 1 gram of tender meat powder, 40 grams of balsamic vinegar, 30 grams of oil, 80 grams of chili oil.

2. Steamed pork with lotus leaf powder.

Ingredients: 600g pork belly, 3 fresh lotus leaves, 15g sesame oil, 20g cooking wine, 35g sugar, 100g indica rice, 5g green onion, 15g ginger, 1 piece of milk curd, 2g cinnamon, 2g star anise.

3. Steamed pork ribs with lotus leaf powder.

Ingredients: 750g pork ribs, 3 fresh lotus leaves, 10g sesame oil, 5g sweet noodle sauce, 20g soy sauce, 15g sugar, 10g cooking wine, 1g pepper, 1g monosodium glutamate, 10g green onion, 10g ginger, 200g indica rice, 3g star anise, 2g cinnamon.

4. Steamed fish with powdered leaves.

Ingredients: 500g of fresh herring maw, 75g of cooking wine, 80g of soy sauce, 20g of soybeans, 50g of sugar, 2g of ginger juice, 10g of green onions, 75g of cooked lard, 50g of sesame oil, 3 large sheets of fresh lotus leaves, 100g of indica rice, 2g of cinnamon, 2g of amaranth.

5. Steamed chicken with lotus leaf powder.

Ingredients: 1 and a half catties of chicken breast and chicken thighs, 8 taels of steamed pork rice noodles, 4 fresh lotus leaves, 3 taels of lard, green onion knots, ginger slices, cinnamon, star anise, cloves, sugar, Shao wine, soy sauce, fresh soup, appropriate amount of sesame oil.