Which vegetables can be steamed?

Chinese cabbage, eggplant, broccoli, potatoes, celery.

1, steamed cabbage balls

working methods

1, put the meat into a bowl, add proper amount of oil, salt, cooking wine, soy sauce and white pepper, and stir well; Add Jiang Mo and chopped green onion and stir well; Beat in egg yolks and stir well for later use;

2. The selection of Chinese cabbage is interrupted, so that the stems and leaves are moderate, washed and cut into inches for later use; ?

3. Heat the wok, add the right amount of oil, add the cabbage when it is slightly hot, stir fry until the cabbage is covered with oil, add the right amount of salt and stir fry for a while; ?

4. Stir-fry until the cabbage is slightly soft, put it on a plate and steam it; ?

5. Make the stirred meat into a ball with a spoon and put it on the cabbage; Cook together, steam on medium heat 10 minutes or so, and steam until the meatballs are cooked.

6. Take it out after steaming and pour it with a layer of soy sauce or other favorite seasonings.

Extended data:

1. Steamed vegetables are a cooking method that uses the steam generated after boiling as a heat transfer medium to make food mature. Steamed vegetables have the characteristics of high water content, moist, soft and glutinous, original flavor, delicious soup and clear taste.

2. The steamed vegetable raw materials are in a closed state during the heating process and are in direct contact with steam. Generally, the heating time is short, and the water will not evaporate a lot, so the original taste of the finished product is always there, and the taste is tender or soft.

3. Steamed vegetables are widely used, generally using tough animal raw materials, plant raw materials, dried raw materials, tender or refined raw materials.

References:

Baidu encyclopedia-steamed cabbage balls

References:

Baidu encyclopedia-steamed cuisine