Traditional Steamed Vegetables at Rural Banquets in Sichuan Province

Traditional steamed dishes at rural banquets in Sichuan include steamed mutton, steamed fish, steamed tofu, steamed meat pie, steamed eggplant and steamed eggs.

1, steamed mutton

Choose fresh mutton and steam it with various seasonings. The meat is tender and mellow.

Step 2 steam fish

Steamed fish is mainly made of fresh fish, with ginger, garlic, bean paste and other seasonings. It is delicious, tender and delicious.

Step 3 steam tofu

Choose tender tofu and add seasonings such as onion, ginger and garlic. After steaming, it presents a delicate taste and a rich bean flavor.

4. Steamed meat pie

Stir the minced meat evenly, and add seasonings such as onion, ginger and garlic. The steamed meat pie is fresh, tender and juicy, and has a unique taste.

Step 5 steam eggplant

Fresh eggplant is selected, sliced and steamed, with garlic paste, coriander and other seasonings, which is fresh and tender in taste and rich in flavor.

Step 6 steam eggs

Beat the eggs into a bowl, add appropriate amount of water, and the steamed eggs are delicate and nutritious.