Which steamed dishes, with meat and vegetarian, less salt and no fumes, are delicious and not hot?

Method: 1Wash the ribs and set aside.

2.Cut the green onion and garlic into slices, and cut the fragrant lacer.

3.Pour in 10 grams of oil, put in Pixian bean paste, fry it into chili oil, add green onions, ginger and garlic and stir-fry until fragrant.

4.Add rice wine, put Lao Gan Ma and stir well, then pour in oil, chicken essence powder, white pepper powder, chicken essence, light soy sauce, white sugar, and southern milk juice, stir well, and turn off the heat.

5.Boil the SAIC car in a pot, put the pork ribs into a bowl, pour the fried Lao Gan Ma sauce into the bowl, stir with the pork ribs, and put it on a plate.

Food: 8 chicken wings, green onions.

Method: 1The chicken wings are stirred with wine, oil and light soy sauce and marinated for 30 minutes.

2.Add an appropriate amount of oil to the pot and heat it, put the chicken wings into the pot and fry slowly, fry for 2 minutes on each side, then add 2 tablespoons of light soy sauce, oil consumption, white rice vinegar and sugar, stir-fry evenly and put in 1 cup of water, simmer over low heat for another 10 minutes after boiling, and mix twice halfway to prevent sticking to the bottom.

3.After the chicken wings are opened, the juice is removed, turn off the heat and serve with the green onions.

Food: Organic Cauliflower 300g, Pork Belly 150g, Cooking Oil, Salt, Green Onion, Ginger, Garlic, Rice Wine, Light Soy Sauce, Lao Gan Ma, Chili Pepper, Chili Pepper.

Method: 1. After the water in the pot is boiled, add a small amount of oil and salt, and put the broken organic cauliflower.

2. After boiling the water again for 20 seconds, scoop up the cauliflower and put it in clear water to reduce the temperature.

3. Pour cooking oil into the pot, add the pork belly and stir-fry, and add green onions, ginger and garlic at the same time.

4. Add salt, rice wine, light soy sauce, and stir-fry by Lao Gan Ma.

5. Cut the green peppers and sharp peppers into diamond-shaped slices. Stir-fry in a pan with organic cauliflower.

Food: 1 piece of tofu, soaked wild pepper to taste.

Condiments: 2 grams of salt and monosodium glutamate, 5 grams of white sugar, 3 grams of white rice vinegar, and an appropriate amount of dried chili peppers.

Method: 1. Clean the white water tofu, cut it into centimeter-thick dices, blanch it in hot water for a while, and scoop it up to control drying.

2. Bring to a boil in a pot, add the soaked wild pepper and dried chili pepper to fry the fragrance, add an appropriate amount of water to bring to a boil, add salt, white sugar, white rice vinegar, monosodium glutamate and cook slightly, add diced tofu and cook until the flavor is added.

Steamed abalone with garlic vermicelli, simply steamed and steamed, fragrant out of the pot to drool, and the abalone is steamed out of the meat and tender Q bomb. There are meat and vegetarian, less salt and no fumes, and it is delicious and not hot.

Chicken rape, pork ribs, fungus, etc. The most delicious and nutritious dish is chicken rape and pork ribs fungus, because it can make you as light as a swallow.

Such steamed dishes include: lily button meat, tamale, steamed pumpkin, egg steamed pork foam, egg custard, etc.

<> "Light, healthy, delicious steamed dishes that are not hot.

One. Steamed eggs with shrimp and vegetables:

Ingredients: shrimp, peas, corn, carrots, eggs grandpa's farm walnut oil.

For eggs, put half an eggshell of warm water 6 times, evenly pass the sieve cover with plastic wrap, pull out a few air holes, and steam the water for 10 minutes.

2.Put walnut oil in a pot, add shrimp and stir-fry to change color, then add blanched corn, carrots and peas add half a bowl of starch water, cook until thick, and add to the steamed egg.

Two. Steamed pork ribs with yuba:

Ingredients: ginger shallots, pork ribs, yuba, grandpa's farm walnut oil.

1.Pork ribs + green onion ginger, soy sauce, salt and starch grasp well, and then add walnut oil to grasp well.

Marinate for 20 minutes.

2.Soak the bean curd, put the marinated pork ribs on the bottom of the bowl, and put it in the pot for 30 minutes.

Three. Silk Cracker Gourd Steamed Beef:

Ingredients: green onion ginger, loofah, beef, grandpa's farm walnut oil.

1.Meat slices + green onion ginger + soy sauce + salt + corn starch + walnut oil grasp and marinate for 20 minutes.

2.Spread the bottom of the bowl with the loofah, put in the beef slices, add the green onion and ginger water, and steam for 10 minutes.

Four. Steamed chicken thighs with seasonal vegetables:

Ingredients: carrots, corn, shiitake mushrooms, chicken legs, grandpa's farm walnut oil.

1.Chicken thigh knife + green onion and ginger + soy sauce + salt + cornstarch, grasp and marinate for 20 minutes.

2.Spread corn, carrots, and mushrooms at the bottom of the bowl, put the marinated chicken thighs and wrap them with tin foil (no can be wrapped), steam them in the pot for about 30 minutes, and sprinkle them with chopped green onions.

Five. Perch Brigade Blind Steamed Eggs:

Ingredients: 2 eggs, sea bass fillet, green onion ginger, 1 walnut oil from grandpa's farmSea bass + ginger + starch + walnut oil, grasp and marinate for 15 minutes.

Put half an eggshell in warm water 6 times, stir well through the sieve cover with plastic wrap, and pull out a few air holes.

3.Steam in boiling water for 8 minutes, add the sea bass fillets, and steam for another 2 minutes.

4.Put the soy sauce and stir up the green onion in the hot oil.

Six. Steamed Chicken with Seasonal Vegetables:

Ingredients: potatoes, carrots, green onion ginger, chicken thighs, grandpa's farm walnut oil.

1.Peel and remove the bones of the chicken thighs + green onion and ginger, soy sauce + starch + salt + walnut oil and marinate for 20 minutes.

2.Put oil in a pan and stir-fry the ingredients until they are raw.

3.Put it in the bottom of the bowl, spread the marinated chicken, and steam for 20 minutes.

Steamed eggs with shrimp, steamed pork ribs, steamed fish, steamed shepherd's cabbage, etc. are all steamed dishes suitable for spring, they are light and non-greasy, delicious and nutritious.

Spring is suitable for eating light steamed vegetables, which can allow the body to absorb rich nutrients, and they are not greasy, delicious and healthy, shrimp steamed eggs are such a home-cooked dish, when you need to add an appropriate amount of edible salt and a small amount of warm water to the bowl where the eggs are opened, you need to foam, put in the wash, remove the shrimp line after the shrimp is placed in the steamer and steamed in the water, take out and pour light soy sauce and sesame oil when eating.

1. Steamed pork ribs

Pork ribs are light and not greasy, delicious and nutritious, when you do it, you need to prepare a 500 pieces to chop it into pieces, wash it with water and soak it for two hours, remove the blood and water, and then put in a variety of seasonings such as light soy sauce, oyster sauce, bean paste, etc., after research, marinate the ribs after pickling, put them in the fried rice noodles and wrap them evenly, and then put it on a plate, steam it in the pot and steam it for one hour after boiling, and then take it out and sprinkle it with chopped green onions after steaming.

2. Steamed fish

Steamed fish is also a steamed dish suitable for spring eating, it is best to make steamed sea bass, it is delicious, the meat is delicate, rich in nutrition, when doing it, the fresh sea bass is slaughtered and removed from the internal organs after controlling the dry water, and then smeared with an appropriate amount of light soy sauce and oyster sauce and edible salt to marinate, put an appropriate amount of shredded green onion and ginger and put it on a plate after marinating, spread the shredded green onion and shredded ginger meat pot on top, and then connect the steamed fish soy sauce and hot oil after steaming the pot through water.

3. Steamed shepherd's cabbage

Shepherd's cabbage is also suitable for spring to eat steamed vegetables, it is a vegetarian dish, the taste is light and nutritious, when you do it, you need to go to nature to collect fresh shepherd's cabbage, dry it after washing it, and then put the flour and cornmeal together and mix it thoroughly, sprinkle it on the shepherd's cabbage, grasp it evenly with your hands, let it stick a layer of flour evenly on the surface, and then steam it in a pot, steam it for seven or eight minutes after boiling, make a sauce with garlic paste and light soy sauce and oyster sauce while steaming the camelina at the same time, and take out the Jiao after steaming.

In spring, people prefer to eat lighter food, steaming light food is the best practice, steamed egg custard, steamed spinach, are good, light and not greasy, delicious and nutritious.

The weather is drier in spring, so it is good to eat more steamed vegetables, and the nutrients in steamed vegetables are relatively rich. You can choose steamed eggs or steamed sweet potatoes.

I think tamales, chopped pepper fish heads, steamed beans. Dried vegetables with meat, steamed eggs with meatloaf, these are very nutritious and not greasy.

Three fresh tofu eggs.

Half a piece of soft tofu; half a chicken thigh; a small bowl of net edamame; one egg; 2 tablespoons sesame oil; 3 teaspoons starch; 1 teaspoon light soy sauce; Salt to taste.

Method: Peel and debone half a chicken thigh, cut into small cubes, mix well with a spoonful of sesame oil, a teaspoon of light soy sauce, and a teaspoon of starch and marinate.

Beat the eggs and mix them with double the water, add a little salt, a spoonful of sesame oil, stir well and set aside to cut the tofu into small cubes.

Take 1 3 diced tofu and add it to the egg mixture, seal it with plastic wrap and put it in the steamer, steam for 10-15 minutes in a hot pan with a little oil in China, and then slide the diced chicken.

After changing color, stir-fry the edamame together.

Add water to boil the chicken, add the remaining diced tofu, add salt to taste, simmer for 2 minutes, and thicken with 2 teaspoons of starch.

After the juice is reduced to a suitable level, pour it on the steamed egg and tofu soup to steam the spinach meatballs.

Ingredients: 1 handful of spinach; salt 2 g; 1 yam; 1 piece of ginger.

The manufacturing method material is washed and prepared.

Wash the pork and chop it together with the ginger to form a minced meat, and cut the yam into cubes.

Add cooking wine, salted oil and diced yam to taste.

Add a little starch and stir in one direction.

Knead into evenly sized meatballs.

Put it in a pot and steam over medium heat for 20 minutes.

Blanch the spinach with salt and oil, rinse and squeeze the dough into a circle.

Put the steamed meatballs on top, and put the soup in the pot into the pot to season and pour on top of the meatballs.