Several simple, convenient and delicious steamed vegetables in winter

"Wild vegetable wonton is like meat, and Miao takes a cake made of sweet soybean milk. Fried beans are crisp and fragrant, and spicy steamed vegetables are unforgettable. " Whenever I think of this nursery rhyme, I think of steamed vegetables in my hometown. In those famine years, fresh sweet potato leaves were often put on corn flour, steamed in a pot, then taken out and mixed with salt to fill the stomach. In fact, in southern Shandong, this steamed dish has always been very common. Even if the living conditions are good, steamed vegetables are still hot dishes in hotels and restaurants. Now there are many kinds of steamed vegetables in southern Shandong, with all kinds of tastes. Below, the author will introduce you to several ways.

Spicy celery leaves

Ingredients: celery leaves 400g flour 150g crispy peanuts 50g shredded onion and ginger 30g dried Chili 30g refined salt 10g chicken powder 10g aromatic vinegar 30g refined oil 100g.

Method:

1. Wash celery leaves, pat them with flour, steam them in a cage, take them out, put them in a vessel and air them for a while.

2. Clean the pan, heat it with refined oil, then add shredded onion, shredded ginger and dried chili, stir fry, pour it on steamed celery leaves, add refined salt, chicken powder and balsamic vinegar, and sprinkle with chopped peanuts when serving.

Three fresh Chinese cabbages

Ingredients: clean cabbage leaves 400g, dried seaweed150g, fresh shellfish 30g, mullet roe 30g, fish sauce 50g, oyster sauce 30g, shredded ginger 50g, refined salt10g, chicken powder10g and refined oil/kloc-0.

Method:

1. Wash the leaves of Chinese cabbage, pat them on the surface, take them out after steaming in a cage, and put them in a container to dry for a while; Wash dried shrimps, fresh shellfish and cuttlefish larvae, put them in a bowl, add broth and steam them in a cage.

2. Wash the pan, heat it with refined oil, stir-fry shredded ginger until fragrant, add oyster sauce and fish sauce, cook it slightly, then pour it on steamed cabbage leaves, add steamed dried laver, fresh shellfish and cuttlefish larvae, add refined salt and chicken powder, and mix well to serve.

Douchi shepherd's purse

Ingredients: shepherd's purse 400g sorghum flour 150g bottled babao douchi 60g thick shredded ginger 40g dried Chili sauce 40g abalone juice 30g refined salt 10g refined oil 100g.

Method:

1. Wash shepherd's purse, pat it on sorghum flour, steam it in a cage, take it out, and put it in a container to dry for a while.

2. Clean the pan, add refined oil and heat it. First add shredded ginger and dried chili to stir-fry, then cook abalone juice, add sweet sauce and stir-fry a little, then pour it on the steamed shepherd's purse, add refined salt and mix well.

Steamed pork with garlic

Ingredients: lean meat 400g glutinous rice flour 150g garlic 50g fresh green pepper 100g refined salt 10g cooking wine 10g tender meat powder 1g balsamic vinegar 40g sesame oil 30g Chili oil 80g.

Method:

1. Peel garlic, wash green pepper and mash it with a mortar; Clean the lean meat, cut it into pieces with a length of 6 cm, a width of 3 cm and a thickness of 0.4 cm, then mix it with cooking wine, tender meat powder and a proper amount of refined salt, and marinate for about 10 minute.

2. Pat the meat slices with glutinous rice flour evenly, steam them in a cage, take them out and put them in a container to dry for a while, then add garlic paste and green pepper, add Chili oil, sesame oil, balsamic vinegar and refined salt, and mix well.

Spicy potato leaves

Ingredients: 400g of fresh sweet potato leaves, 50g of buckwheat noodles150g, 80g of cooked chicken breast, 20g of shredded ginger, 20g of shredded onion, 20g of dried pepper, 20g of pepper noodles, 8g of refined salt, 0g of chicken powder10g of refined oil10g.

Method:

1. Wash fresh sweet potato leaves, pat buckwheat noodles, take them out after steaming in a cage, and put them in a container to dry for a while.

2. Wash the pan, heat it with refined oil, add shredded ginger, shredded onion and shredded dried Chili, stir-fry it, pour it on steamed sweet potato leaves, add shredded cooked chicken breast, add salt, chicken powder and pepper noodles, and mix well to serve.

Steamed green beans with flour

Materials:

A, 250g of mung bean, 25g of whole wheat flour/kloc-0, 25g of starch,

B, 3 grams of rose perfume, a little salt, 20 grams of cashews, 20 grams of almonds, and 0/00 grams of water/kloc.

Exercise:

1. Wash green beans and cut into sections.

2. Add water to cashew nuts and almonds in a blender and beat them into cashew milk. Add salt and spices and stir them evenly. Then put whole wheat flour and starch into a basin, add cashew milk and stir them into paste.

3. Put mung beans into cashew paste and mix well, then steam them in a cage.

Summer food-steamed vegetables with lotus leaf powder

In summer, lotus leaves smell delicious. It is a rare delicacy to wrap food and make all kinds of dishes with crisp meat and rich aroma. This paper introduces three kinds of steamed vegetables with lotus leaf powder for readers.

Steamed pork with lotus leaf powder:

Raw materials: pork belly 600g, fresh lotus leaves 3 slices, sesame oil 15g, cooking wine 20g, soft sugar 35g, long-grained rice 100g, onion 5g, ginger slices 15g, fermented bean curd 1, cinnamon 2g and star anise 2g.

Cooking method: ① Wash the indica rice. (2) Pork is cut into 10 cubes with a length of 6.5 cm, put in a bowl, add soy sauce, cooking wine, sugar, onion, ginger and fermented bean curd (mashed), mix well, soak for 30 minutes, then pick out onion and ginger, mix them with fried rice noodles, put them in a bowl with their skins down, cover them with onion and ginger, and steam them in a cage with high fire until the meat is crispy and rotten. (3) Wash the lotus leaves, remove the tendons from the back, and blanch them in a boiling water pot for a while. Dry the water with a cleaning cloth and cut it into 10 pieces. Put the meat that just came out of the cage on the lotus leaf piece by piece, sprinkle with sesame oil, wrap it piece by piece, put it in a lunch box, steam it in the cage for about 5 minutes, and take it out.

Features: Lotus leaf is green, fragrant, fleshy, fat but not greasy.

Steamed large rows with lotus leaf powder:

Ingredients: 750g pork chop, 3 fresh lotus leaves, 5g sesame oil 1 0g, 5g sweet noodle sauce, 20g soy sauce, 0g sugar 1 5g cooking wine10g pepper1g monosodium glutamate1g onion.

Cooking method: ① Wash indica rice, dry it, add cinnamon, stir-fry until light yellow, cool slightly, pick out spices and crush it into coarse powder. (2) Wash the pork chops, control the moisture, chop the pork chops into 10 pieces (each piece weighs 75g) with a knife, pat the pork chops loose on both sides, put them into a soup basin, add sweet noodle sauce, soy sauce, cooking wine, sugar, onion, ginger slices, pepper and monosodium glutamate, mix well and marinate for 20 minutes. Then, add minced onion and ginger, and steam over high fire for 1 hour until the ribs are tender. ③ Wash lotus leaves, remove back tendons, blanch in boiling water, dry in the air, and divide into 10 pieces. Put the ribs out of the cage on the lotus leaf one by one, wrap them separately, and steam them in the cage for 5 minutes.

Features: Lotus leaf is green, fragrant, ribs are tasty, tender but not greasy.

Steamed fish with powder;

Ingredients: 500g of fresh herring belly, 75g of cooking wine, 80g of soy sauce, 20g of soybean, 50g of sugar, 2g of ginger juice, 75g of cooked lard, 50g of sesame oil, 3g of fresh lotus leaves, 0g of indica rice100g, 2g of cinnamon and 2g of Yunnan incense.

Cooking method: ① Wash the indica rice, air dry, add cinnamon and star anise, stir-fry until light yellow, cool slightly, pick out the spices, and crush them into coarse powder. (2) Scrape off the black film on the belly of herring, clean it with a cloth, cut it into 12 pieces, marinate it with soy sauce, sugar, soy sauce, cooking wine, ginger juice and lard for 1 hour, then add coarse powder, mix well, put it on a plate, steam it for 30 minutes, and take it out for later use. ③ Wash the lotus leaves, remove the tendons from the back, blanch them in a boiling water pot, drain the water and divide them into 12 pieces. While it is hot, put the fish pieces out of the cage on the lotus leaf, pour sesame oil on them, wrap them one by one, put them in a cage and steam them for 5 minutes with high fire, then serve.

Note: it must be steamed and eaten now, not suitable for re-steaming.

Features: Lotus leaf Qing Xiang, the fish is tender but not greasy.

Hydrangea steamed cuisine

raw material

75g of oil skin, lean meat 150g, 50g of chicken, 50g of fat pork, 50g of fish, 50g of ham, 250g of Chinese cabbage, 5g of onion, 50g of peeled horseshoe, 5g of ginger, 250ml of chicken soup, 50g of chicken oil, 45g of starch, 2g of edible powder, 3g of pepper and 65g of refined salt.

manufacturing process

1, oily skin is soaked in alkaline water, rinsed with clear water, boiled in boiling water, fished out, cut into small particles, wrapped in gauze and squeezed dry; Clean lean pork and fat pork, remove fascia, peel and cut into bean-sized meat; Ham is also cut into small pieces; Peel the chicken and cut into pieces; Peel the clean fish and cut it into pieces; Put the chicken slices and fish fillets together on a clean table and chop them into paste; Peel water chestnut, onion and ginger, wash and chop into powder; The head of Chinese cabbage is cut into olive shape. ,

2. Add 25 grams of soybean oil to the wok, heat it to 50%, stir-fry the shredded lean meat, add salt, shredded mushroom, shredded fungus and shredded leek, sprinkle a little starch, make stuffing, and take it out of the wok for later use.

3. Beat the eggs into a porcelain bowl, add starch and salt, and stir well.

4. Put a little oil in the pot to make it hot but not hot. Divide the evenly stirred egg mixture into seven pancakes, cook them and buckle them on the chopping board, then cut each egg skin into four pieces, spread the stuffing on the egg skin and wrap them into long egg rolls.

5. Clean the pan, heat it, add the remaining 400 grams of soybean oil, and when it is 80% hot, put it in an egg roll and fry it over until golden brown. After cooking, take it out and eat it.

6, when eating, each guest 4 egg rolls, dip in hot sauce to eat.

It is characterized by golden color, crispy skin and tender meat, and delicious stuffing.

Jiangnan steamed cuisine

Every winter, Jiangnan people like to eat steaming "steamed vegetables". The so-called "steamed vegetables" means putting vegetables such as Chinese cabbage, soybean sprouts, radish, spinach and vermicelli at the bottom of the bowl, covering a small amount of meat dishes such as chicken, duck and fish, adding a certain amount of fresh meat soup, and then steaming on a steamer. This kind of "steamed dish" is a common delicacy on the table in winter, with complete collocation of meat and vegetables, relatively simple production and warm and fresh taste.

Steamed "three fresh". Ingredients: soybean sprouts100g, winter bamboo shoots100g, 8 egg dumplings and 6 fried fish. Production method: First, blanch the bean sprouts with boiling water until they are 70% mature, put them at the bottom of a large bowl, cut the winter bamboo shoots into thin slices, put them on the bean sprouts together with the processed small egg dumplings (preferably fresh meat stuffed with shepherd's purse) and fried fish pieces, add a proper amount of fresh soup to the bowl, add seasonings such as salt, monosodium glutamate and yellow wine, and steam them in a steamer for 20 minutes.

Steamed "four fresh". Ingredients: 5 shiitake mushrooms, 2 cooked chicken wings, fried trotters 10, and 8 to 10 fresh fish balls. Production method: firstly, cut the bottom of 100g boiled Chinese cabbage, then put the soaked mushrooms and pig's trotters in it, then cut the cooked chicken wings into small pieces, put them in a bowl with fresh fish balls (blanched with boiling water first), add soup, salt, monosodium glutamate, yellow wine and ginger, and steam in a steamer for 20 minutes.

Steamed "five fresh". Ingredients: white radish 100g, auricularia auricula 100g, ham 100g, pig's trotters 1 each (preferably forepaws), 6 fried fish and 8 prawns. Production method: soak auricularia auricula and shrimp, cook pig's trotters, cut into several pieces, and slice ham. Use white radish as the bottom of the bowl, and put processed black fungus, ham slices, pig's trotters, big shrimps, etc. Add salt, monosodium glutamate, yellow wine and other seasonings and steam in a steamer for 20 minutes.

Steamed "six fresh". Ingredients: 20g of vermicelli, 50g of fresh mushrooms, 6 fresh fish (preferably green grass carp and snakehead), 50g of bacon, 8 fresh ribs, 6 pieces of water gluten, and 0/00g of fresh spinach/kloc. Production method: first soak the vermicelli in warm boiled water for 10 minute, then put it into the bottom of the bowl, then put the sliced bacon into the bowl, and then add fresh mushrooms, small ribs, fish pieces, water gluten and so on. Add salt, monosodium glutamate, yellow wine, onion and ginger to the soup and steam it on a steamer for 20 minutes. Add fresh spinach later, and wait until the steamer is boiled for the first time, then add spinach. In this way, the spinach in the "steamed vegetables" will not be yellow and rotten.

When cooking "steamed vegetables", the bowl must be bigger, and the casserole head can also be used. The soup in the bowl must be processed broth, preferably meat and bone soup or fresh chicken soup. Chicken, duck and fish must be processed and cooked in advance, especially fish pieces or fish balls, which can only be put into the bowl after being cooked to avoid fishy smell. Before cooking, cover a cabbage leaf on the prepared steamed dishes, and then remove the cabbage leaf after the steamed dishes are cooked. The "steamed vegetables" cooked in this way taste more delicious and taste more delicious.

Steamed chicken with lotus leaf powder

In conjunction with the "Lotus Banquet" recommended for everyone today, today's "Taste Kitchen" introduces a "steamed chicken with lotus leaf powder" for your sister, adding a touch of coolness to your summer dining table.

Ingredients: chicken breast, chicken leg 1.5 kg, steamed rice flour 8 liang, fresh lotus leaf 4 liang, pork suet 3 liang, onion, ginger, cinnamon, star anise, clove, sugar, Shaoxing wine, soy sauce, fresh soup and sesame oil.

Practice: 1. Dice chicken and pork suet, put them together in a bowl, and add ginger, onion, Shaoxing wine and soy sauce.

2. Wash the lotus leaf and cut it into fan-shaped pieces (two pieces more than chicken pieces), remove the old tendons on the back, blanch it in a boiling water pot, and drain the water;

3. Put the rice noodles into a bowl, add fresh soup, soy sauce, sugar and sesame oil and stir into a paste. Put the soaked chicken nuggets and pork suet into the paste and mix well. Place in a dish with lotus leaves, cover with lotus leaves and steam for 30 minutes until crisp.

4. Spread the back of the remaining lotus leaf, evenly distribute the steamed chicken on the lotus leaf, wrap it into a rectangle, arrange it neatly on a plate, steam it in a cage for 5 minutes, take it out and apply sesame oil.

Comments: The meat is tender and smooth, oily but not greasy. The fragrance of lotus leaves is combined with the fresh fragrance of chicken, which is fresh, tender, crisp, rotten, pink, fragrant, salty and sweet. Has the effects of warming middle warmer, benefiting qi, cooling and relieving summer heat.

Steamed ribs with glutinous rice

A delicious dish, if you don't have a bamboo tube, you can use a bowl and steam it in a pressure cooker for an hour.

Exercise:

1. Soak glutinous rice in warm water for half an hour to drain, and marinate ribs with soy sauce/ginger onion garlic powder/ginger garlic/wine/salt/a little white vinegar/sesame oil for half an hour.

2. Then pour the soaked juice into the bamboo tube. Dip the ribs with half a potato chip at the bottom with glutinous rice (to absorb the oil steamed from the ribs) evenly.

3. Steam in the pressure cooker for about half an hour to forty minutes. I steamed for forty minutes, and I could eat the bone chips. All the children in our family who don't like glutinous rice are scrambling to eat it. Only after you have tried it will you know how good it is.

Method for making tofu balls

Materials:

A, 250g of tofu, 0/00g of carrot/kloc-,50g of laver and 50g of mushroom.

B, a little salt, 4g rose spice, 20g peanut powder or walnut powder.

Exercise:

1. Wrap the tofu with a cloth, squeeze out the water, mash it, add the material B 1/2, wash and dice the carrots and white radishes, dice the mushrooms after soaking, mix them with the tofu paste, make balls, steam them in a cage for 10 minutes, and take them out and put them on a plate.

2. Add 200ml of water to the pot, then add 1/2 B material to thicken the juice, and pour the prepared juice on the meatballs.

Features: delicious

Pumpkin assorted

Materials:

A, 300g pumpkin, 30g mung bean, 30g corn kernels, 30g carrots, 30g potatoes, 30g onions, 30g tomatoes and 30g pineapples.

B, water 100 ml, a little salt, delicious 3 grams.

Exercise:

1. Peel the pumpkin, remove the seeds, cut into pieces, put it in a tray and steam it, and take it out for later use.

2. Put 100 ml of water into the pot. After boiling, stir-fry all kinds of vegetables (diced vegetables). When they are almost ripe, add tomatoes and pineapples, add material B, thicken, take out the pan and pour into the pumpkin plate.

Features: Beautiful color, sweet and sour.

Pearl pirong

Materials:

A, 300g of glutinous rice, 3 pieces of bean curd skin, 30g of mushrooms and 200g of carrots.

B, a little salt, 3 grams of rose spice, 30 grams of peanut powder and 3 parsley.

Exercise:

1. Wash the yellow glutinous rice, soak it for 1 hour, and drain the water for later use.

2, mushrooms soaked in soft diced, carrots diced, tofu skin chopped, put into a large basin and add material B and mix well.

3. Knead into balls, put them into yellow glutinous rice to make the surface stick with yellow glutinous rice, put them on a plate, steam them in a cage for 40 minutes, and take them out; Cut the coriander into pieces and sprinkle with it.

Steamed beef with big umbrella

1, raw material processing. Cut the beef transverse rib into 2 cm square blocks. Chop beans, peppers and onions, chop lobster sauce with the back of a knife, and wash coriander for later use.

2, seasoning. Put beef in a pot, add vegetable oil, Jiu Shao bean curd, pepper, onion, ginger, salt, soy sauce and fermented soybean and stir well, then add rice flour and fresh soup and stir well.

3. steam and plate. Spread the gauze on the steaming grid, steam the beef directly for 3 hours, take it out of the cage and put it on a plate, sprinkle with pepper noodles, drizzle with sesame oil and garlic paste, and add coriander.

Common problems and solutions:

The finished product is not soft enough. There may be two reasons for this. For the first time, the beef is not directly put into the steamer, but is served in a bowl. The beef at the bottom of the bowl is not easy to steam. Steamed beef under an umbrella is usually wrapped in tendons, and it is difficult to soften it because steam can't directly contact it. The second is that the firepower is not strong and the steaming time is not enough. If we had paid attention to these two problems, these problems would not have happened.

Address of Hui canteen: Taziba, Pengxian County, Chengdu

Jinlian lotus root

Ingredients: glutinous rice100g, lotus root 250g, candied dates 50g, pineapple 50g and coriander 3.

Exercise:

1. Wash and soak the yellow rice for 6 hours, wash and cut the lotus root, wash and chop the candied dates, peel and chop the pineapple.

2. Mix the yellow rice, candied dates and pineapple evenly, pour a handful of evenly mixed yellow rice into the small hole of the lotus root, and sprinkle the remaining yellow rice on the lotus root.

3. Steam in the cage for 30 minutes, take it out and put it on the plate. Sprinkle coriander on the lotus root when eating.

Features: sweet and sour.

Steamed eggs with fish fillets

Gourmet: Zhejiang cuisine

Basic characteristics: tender, smooth and fragrant

Basic ingredients: 200g of shelled eggs, 200g of fresh fish slices, onion 1 0g, refined salt10g, monosodium glutamate10g, light soy sauce15g, pepper 0. 1 0g, and cooked vegetable oil 40g.

Exercise:

1. Add 5g salt and 10g oil to the fish fillet and mix well.

2. Stir the eggs into egg liquid, add salt and monosodium glutamate and mix well, and pour into the plate.

3. Boil the steamer, add the eggs and steam for about 7 minutes, then add the fish fillets and shallots, spread them on the noodles, steam for 3 minutes, take them out with waste heat for 2 minutes, sprinkle with soy sauce and oil, and sprinkle with pepper.

Steamed melon meat with flour

Raw materials:

Pumpkin 1

Pork belly 300 grams

Steamed meat powder (commercially available) 2 packs.

Onion 1 root

Accessories:

Material A: 1 tablespoon spicy bean paste.

Pepper 1/4 teaspoon

1 teaspoon of sweet noodle sauce and fermented water respectively.

Material b: sesame oil 1 teaspoon.

Salad oil 1 tablespoon

Material c: pepper powder 1/4 teaspoons.

Material d: sesame oil 1/2 teaspoons.

Exercise:

1 Wash pork belly, cut it into small pieces, put it in a bowl, add material A and steamed meat powder and mix well, marinate for about 30 minutes, add material B and mix well.

2 Cut the pumpkin into patterns, remove the melon seeds in the middle to make pumpkin cups, fill them with pickled pork belly, and then move them into a steamer to steam until the meat is cooked and rotten.

Wash the onion, cut it into powder, and sprinkle material C on the steamed melon meat.

4 Add material D to the pot, heat it and pour it on the steamed pork.

Tips:

Pumpkin is also called golden melon because of its golden color. When cooking this dish, the last step of pouring sesame oil is inevitable. Burn the sesame oil hot enough and pour it on chopped green onion and pepper powder, so that the pungent smell can directly rush into the meat.

Features:

Pickled pork belly, stained with the aroma of pumpkin, tastes better.

Steamed eggs with tender hibiscus at the entrance

When you hear the word "hibiscus", you will know how tender this egg is. I didn't like eating when I was young. My grandmother often cooks this dish with bibimbap to coax me to eat. Strangely, I like it very much, which greatly shortens the time for my grandmother to feed me every time. I still miss this smell when I grow up. By the way, this dish is also called egg soup.

Ingredients: two eggs, a little chopped green onion.

Practice: Beat the eggs into a bowl, pour in some hot water, beat well, steam for 5 minutes, and sprinkle with chopped green onion after taking out.

Special instructions:

1, hot water without cold water.

2. The water-egg ratio 1: 1 is tender. Water can be replaced by bone soup, or a little salt can be added. Meat, shrimp, shredded vegetables and shrimp skin can be added. The steaming process can be watched at any time, and there is no liquid in it. Even if it is good, you can add sesame oil when you eat it.

3. When steaming eggs, pay attention to: 1 heat water, and the ratio of water to eggs is 1: 1. 2 The pot cover leaks less.

4. When you are ready, cover the bowl with plastic wrap, and then drill some holes. It doesn't matter if there are too many. I drill with chopsticks and steam on the fire. About 8 minutes, to ensure that the surface is smooth as a mirror.

5, the baby loves to eat:

Beat an egg first, then pour in half a bag of fresh milk, and heat it into a cake in the microwave oven for about 40 seconds to 1.5 minutes. After cooking, you can put some sugar or pour some milk. The baby loves to eat and is very nutritious. By the way, the amount of custard can be determined according to the amount of milk you add, depending on the baby's appetite.