What high-end steamed vegetables are there?

1, steamed chicken with lotus leaf powder

Steamed chicken with lotus leaf powder is a traditional famous dish in Suzhou, Jiangsu Province, which belongs to Su cuisine-Subang cuisine. This dish is based on lotus leaf, and the cooking skills of steamed chicken with lotus leaf powder are mainly steamed vegetables, and the taste belongs to the original flavor. This series is very convenient to make at home. Chicken breast and leg are tender and cooked with pork suet. After steaming, they are moist and oily, but not greasy. Lotus leaf is fragrant, chicken is tender and crisp, tender and waxy, salty and sweet.

2. Steamed ribs with glutinous rice

Steamed ribs with glutinous rice is a traditional dish with good color and flavor, belonging to Hunan cuisine. Ingredients: ribs, glutinous rice, a cabbage leaf, chopped green onion.

3. hibiscus eggs

Hibiscus egg is a local traditional dish in Guangdong, which belongs to Guangzhou banquet dishes. This dish is of traditional flavor, suitable for both winter and summer, golden in color, fragrant outside and soft inside, crisp in bamboo shoots, suitable for wine and rice.

It is made by mixing egg liquid with barbecued pork, shredded bamboo shoots, mushrooms and seasonings. The dishes are lumpy and golden on both sides, and all kinds of auxiliary materials are wrapped in egg pieces and staggered with each other. The outer layer is tender and smooth, and the egg is rich in flavor. Eating with a spoon is slightly sour and fragrant, soft and tender. The eggs have been eaten, but the diced meat is still chewy. The meat tastes and smells like eggs and has a unique taste.

4. Steamed pork with flour

Steamed meat originated in Jiangxi. Yuan Mei, a poet in the Qing Dynasty, wrote a menu with the garden, which belongs to Jiangxi cuisine in southern China (such as Jiangxi, Sichuan, Chongqing, Hunan, Anhui, Hubei, Zhejiang and Fujian provinces). It is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and the rice flour is oily and rich. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus roots, pumpkins, sweet potatoes and other vegetables.

5. crispy duck

Crispy duck is a traditional dish in Jiangsu, Sichuan and Hunan. It exists in Sichuan, Jiangsu and Hunan cuisine. The duck is salted with seasoning, steamed in a cage until cooked, and finally fried.

The color is red and bright, and the taste is crisp. Add chopped green onion, sweet noodle sauce and tomato sauce, and the taste is richer. This dish pays attention to craft modeling, raw material collocation, beautiful modeling, soft color, set loose foam, crisp, soft and tender, delicious in one, deeply welcomed by guests from all over the world.