What are the dishes of the steamed dishes, and what are the dishes of the steamed dishes

Steamed vegetables. The main ingredients are fresh meat, soy products, vegetables, seafood, mushrooms, lotus root slices, potatoes, lettuce, winter melon, and mushrooms.

Dried tofu, Chinese cabbage, cauliflower, cabbage head, kelp, etc. Maocai is the western Sichuan plain.

The unique snack has won the love of the masses with its unique taste and affordable **. The dishes are cheap, spicy, and delicious, which can satisfy your appetite and serve them on the table. Not only can guests order according to their preferences, but they can also add seasonings to their tastes when the dishes are ready.

The most particular thing about eating vegetables is "dried vegetables", which is to put dried chili powder in a small dish and add salt and monosodium glutamate.

Wait for the seasoning, dip the hot dish in the dried vegetables lightly, and then put it in your mouth. It tastes fragrant and spicy.

Originated in Sichuan, Maocai is favored by consumers for its spicy, delicious, healthy and nutritious characteristics. "Maocai" is a specialty of Chengdu, and the scientific name of Chongqing is Malatang, where the word "Mao" is a verb. It is made by preparing a pot of spicy and fragrant soup and placing the vegetables in a bamboo spoon, usually one serving at a spoonful.

Cook in a pot, then place in a bowl and scoop a spoonful of soup. The raw materials of Mao Cai are not limited, and they are similar to the strings of incense. You can take anything.

The dishes include coriander, sausage, tenderloin, beef shutters, fish tofu, tomato, fried dough sticks, lettuce, tofu, winter melon, cucumber, black fungus, lotus root slices, lettuce, tribute balls, beef balls, instant noodles, vermicelli, shiitake mushrooms, enoki mushrooms, shrimp, duck intestines, luncheon meat, hairy tripe, cauliflower, bean sprouts, potato flour, etc.

Mao Cai is a dish made of meat, soy products, green vegetables, seafood, and mushrooms as the main ingredients, which originated in Chengdu and has traditional snacks with Sichuan characteristics.

The most elaborate way to eat the roasted vegetables is"Dry dish", that is, put dried chili powder in a small dish, add salt, monosodium glutamate and other seasonings, and dip the hot vegetables in the pot in the dry dish gently, and then you can send it into your mouth, the taste is fragrant and spicy, and it is very delicious.

There are many kinds of steamed dishes, and here are some common ones:

Hot pot type steamed vegetables: similar to hot pot, its main ingredients are fresh meat, soy products, green vegetables, seafood, mushrooms, lotus root slices, potatoes, lettuce, winter melon, mushrooms, dried tofu, Chinese cabbage, cauliflower, cabbage, kelp, etc.

Brine-type steamed vegetables: Cook the dish in a large pot filled with tap water and put it in a bowl, then add spices and sesame oil. This soup base can be drunk, and it is delicious and not spicy.

Boiled in a large pot filled with tap water, then add spices and sesame oil. There are many types of this kind of steamed cabbage, such as assorted steamed cabbage, sauerkraut steamed cabbage, rattan pepper steamed cabbage, etc.

When choosing a dish to eat, you can choose according to your personal tastes and preferences.

Mao Cai generally has pork, enoki mushrooms, shiitake mushrooms, tofu skin, bean curd bamboo, cabbage, lettuce, coriander, chili peppers, kelp, cauliflower, mushrooms, bean sprouts, sausages, fungus and other ingredients.

Mao Cai is a dish made of meat, sedan bean products, green vegetables, seafood, and mushrooms as the main ingredients, which originated in Chengdu and has traditional snacks with Sichuan characteristics. The most elaborate way to eat the roasted vegetables is"Dry dish", that is, put dried chili powder in a small dish, add salt, monosodium glutamate and other seasonings, and gently dip the scalded vegetables in the pot in the dry dish to eat.