Pork can not afford to buy, can only buy some materials to make up, even so, but the nutrition can not be low, share with everyone a steamed dish, high-end atmosphere on the grade, the dish is called zucchini steamed quail eggs, whether entertaining guests or eating themselves, are doubly face, using steaming methods, no sweating, no oil smoke, zucchini contains a lot of vitamin C, low calories, almost no fat, and quail eggs nourish the body, the combination of the two, the taste is perfect, nutrition is also given just right.
Female friends who are losing weight, you can collect a recipe, in the case of sufficient nutrition, reduce the absorption of fat, steaming cooking, directly determine the absorption rate of nutrients, can reach 99%, with the sauce to eat, a bite of a really enjoyable, fresh eyebrows are dropped, friends who love steamed vegetables, must try.
<h1 class= "pgc-h-arrow-right" > steamed quail eggs in zucchini</h1>
Ingredients: Zucchini, carrots, quail eggs
Seasoning: Salt, oyster sauce, water starch, soy sauce
1, prepare a tender zucchini, clean, cut into equal size segments, dig out the middle of the grain, pay attention not to dig through.
2, dig out the part also do not waste, add some carrots, cut into small pieces together, into zucchini.
3: Prepare six quail eggs, carefully break them, put them into zucchini, boil the water pot, turn to medium heat and steam for 8 minutes.
4: Heat the oil in the pot, pour in the carrots and zucchini, just left unused, stir-fry to bring out the aroma.
5: Add a bowl of water, half a spoon of salt, a spoonful of soy sauce, a spoonful of oyster sauce, and after the soup is boiled, contour with water starch, wait for viscosity, turn off the heat and set aside.
6, this side of the zucchini is also steamed, quail eggs have been cooked, zucchini taste is just right.
7, pour the soup on the quail eggs, make it for the family to eat, nutritious and delicious, the combination of the two, the color and flavor are complete, a bite is full of nutrition.
< h1 class="pgc-h-arrow-right" > skill summary</h1>
Generally, the recipes of the gouge class, the water starch is corn starch, because its viscosity is well controlled, 1 spoonful of starch 5 spoons of water, the ratio is 1:5, it is easy to master, if you change to meat filling, the steaming time should be extended to 15 minutes.
Lecithin in quail eggs, higher than eggs, is easily digested and absorbed by the human body, and the people who exercise a lot every day can't do without this nutrient, often for the family to eat, and the brain supplement effect is very good.
<h1 class="pgc-h-arrow-right" > practice is for reference only, favorite forwarding, thank you for the like</h1>
Original graphics, no plagiarism, I am a recipe for food, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you.