Steamed recipes and recipes, steamed recipes

Steaming is a cooking method that uses the water vapor produced after water boiling as a heat transfer medium to make food mature. In cooking, it is used 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.

A general term for steamed dishes such as vegetables, chicken, duck, fish, and meat.

The materials used in steamed vegetables are relatively extensive, generally using animal raw materials with tough texture, plant raw materials, dry raw materials with rising hair, and raw materials with delicate texture or fine processing.

1.Selection and processing of raw materials: The raw materials of steamed dishes are required to be fresh, such as chicken, pork, seafood, etc.

The raw materials must be washed during the initial processing, and the water should generally be blanched before steaming. For large raw materials, steaming is done with boiling water for a long time; For small-volume raw materials such as silk and dice, the method of rapid steaming with boiling water is adopted.

2.Seasoning: The flavor type of steamed dishes is mainly salty and umami, and the commonly used condiments are refined salt, monosodium glutamate, pepper, ginger, green onion, etc., and the seasoning is better to be light.

3.Plating: There are two types of plating: open and dark steading. Bright setting plate refers to the raw materials are put on a plate in a certain form order, and the original utensils are served on the table after steaming; Dark fixing requires a change of plate before serving.

4.Characteristics of finished dishes: This type of steamed dish has the characteristics of primary color, clear soup, and delicate and soft texture.

There are many dishes in the steamed food recipe, which are home-cooked dishes that people often cook and eat, such as steamed tofu with minced meat, steamed fish belly, steamed fish head with chopped pepper, steamed yellow croaker, steamed pork ribs with tempeh, steamed cured meat, steamed eggplant with garlic, steamed pork with powdered pork, and steamed enoki mushroom with garlic and chili.

Ingredients for steamed tofu with minced meat.

Tofu, minced meat, mustard, minced chives.

Preparation of steamed tofu with minced meat.

1. Finely chop the mustard first.

2. Cut the tofu into small pieces, drain into a steaming bowl, and sprinkle with chopped mustard.

3. Put oil in the pot, fry the minced meat, pour the minced meat and soup on the tofu, and steam it in the pot.

4. Take out the water 10 minutes after boiling, sprinkle with chopped chives. It is better with coriander.

Tips: Choose the best silk tofu, boxed; The meat puree can be fried with neck and back meat, and chili peppers are added; You can put more mustard and the taste is better.

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 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;

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.

Steamed flat fish. Ingredients: 2 flat fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger hall, appropriate amount of liquor, appropriate amount of steamed fish or soy sauce, appropriate amount of Sichuan pepper.

Method: 1. Prepare the fish and green onion and ginger.

2. Slice a portion of the green onion and ginger. Cut the other into shreds and set aside.

3. Remove the boredom and gills of the flat fish.

4. Put a flower knife on the fish. Use refined salt and white wine to marinate the fish and close the cavity to taste. Marinate the green onion and ginger slices in the body and bore for 10 minutes.

5. Put water in the steamer and bring to a boil. Add the fish, steam over high heat for 7 minutes, turn off the heat and steam for 5 minutes.

6. Heat oil in a wok and add peppercorns to fry until fragrant.

7. Take out the fish and pour out the soup, remove the ginger slices and shredded green onions.

8. Re-code the green onion and ginger shreds on the fish.

9. Pour an appropriate amount of steamed fish soy sauce.

10. Splash the hot oil on the fish.

You can ask Du Niang what she wants.

In Chinese cooking, stir-frying is generally due to the volatilization of oil molecules**, and the scene is very good-looking. However, it takes a lot of experience to master the temperature and time of the stir-fried oil, and it is easy to be uncooked if it is too fast, and the ingredients will lose their tenderness and crispiness for too long. It is a method that Chinese chefs must master. Material.

Two crucian carp, green onion, ginger, dark soy sauce, light soy sauce, sugar, cooking wine, 1 star anise, Method 1, wash the fish and cut the flower knife, in order to taste.

2. Heat the pot, add oil and heat it over high heat.

3. Put the fish in hot oil and fry for 2 minutes, reducing the heat to medium.

4. Turn over the other side and continue to fry for 2 minutes, adding ginger.

5. Pour in the cooking wine, as the wine evaporates, pour in light soy sauce and an appropriate amount of water, and add a star anise.

6. Add a small amount of sugar, do not cover the pot, and cook the fish over high heat. The amount of water used is probably just over the body of the fish.

7. When half of the fish soup is left, turn the fish over.

8. When the fish soup is almost dry, pour in the chives and add an appropriate amount of salt to taste.

Tip: When starting to fry fish, use high heat, because the skin of the fish will shrink quickly when it encounters hot oil, and the skin will not fall off in the pan. Don't cover the pot to boil the fish, so that the fishy smell can run away. Roast the fish over medium-high heat, and put some sugar in the soy sauce to roast the fish, so that the fish is fresh.

Steamed tofu with minced meat

Ingredients:

1 box of lactone tofu, 100 grams of pork filling, a little persimmon pepper, a little red pepper, a little cooking wine, a little salt, 3 spoons of steamed fish soy sauce, 3 spoons of sesame oil, a little Sichuan pepper, a little green onion.

Method:

1. Remove the plastic lid on the lactone tofu, buckle it upside down on the plate, and cut the four corners of the lactone tofu box to let it into the air, so that the lactone tofu can be easily buckled upside down on the plate.

2. The minced meat will be whipped into a meat puree with a blender, and marinated for a while with a spoon of cooking wine and a little salt for about ten minutes.

3. Slice the lactone tofu for later use, and cut it directly on the plate with a knife from top to bottom.

4. A lot of water may come out of lactone tofu after being left for a while, pour it out, and there will be it during the steaming process.

5. Put the minced meat (or minced meat) on the tofu, sprinkle a layer of green and red pepper grains (or chopped peppers) on the surface, and pour a layer of steamed fish soy sauce.

6. After the water is boiled, steam in the pot for about 10 minutes.

7. Start another pot, add sesame oil after heating, stir-fry peppercorns, then take out the peppercorns, pour the sesame oil on the tofu while it is hot, and then sprinkle a layer of chopped green onions.

Cold steamed eggplant

Ingredients:

Eggplant (purple skin, long shallots, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar.

Method:

1. Remove the stems of the eggplant and wash it into the steamer, and steam it for about 10 minutes. (Steaming the eggplant whole can prevent the absorption of excess.)'The moisture can be easily pierced by chopsticks, which means that it is steamed. )

2. Let the steamed eggplant cool, tear it into long strips, and arrange it on a plate.

3. Add chopped green onion, sesame oil, cold soy sauce, salt and sugar and mix well. (The red color is wolfberry, which is used for decoration.) Eating spicy can be replaced with red peppers).

Chopped pepper enoki mushrooms

Ingredients:

300g enoki mushrooms, 2 tablespoons chopped peppers, 2 chives, 1 tablespoon vegetable oil, 1 tablespoon steamed fish soy sauce.

Method:

1. Remove the roots of enoki mushrooms, clean and drain the water.

2. Put the washed enoki mushrooms on a plate, add the chopped peppers, and steam for three minutes after boiling.

3. After steaming, pour out the remaining water on the plate, sprinkle with chopped green onions and drizzle with steamed fish soy sauce.

4. Drizzle with hot vegetable oil.