Hello everyone, I am Ah Fei, today I recommend a few steamed vegetables suitable for spring eating, less oil and light, but also to the greatest extent to retain the umami taste of the ingredients themselves, less nutrient loss, there are meat and vegetarian, novice Xiao bai is also at home.
In the spring, there is little rain, the weather is dry, and the steamed vegetables are fresh but not dry, soft and cooked, and delicious without fire. Spring and summer alternate, it is a good time to supplement the yang qi, to eat meat and vegetarian, nutrition to keep up, children grow strong and fast, middle-aged and elderly people often eat good health.
Like can be collected first, try to do at home, women cook at home, or smell less smoke for the skin is good, maintenance should start from small details.
First, [tempeh steamed pork ribs]
1. The small row was just bought at the supermarket today, saying that it had been chopped into pieces before.
Wash it with water first, then soak it in water for half an hour to soak the blood in it to reduce the fishy smell.
Garlic, ginger cut into small pieces, cut some red pepper grains, to point the green onion, cut some diced onions, cut a few shiitake mushrooms, here the shiitake mushrooms can replace the chicken essence, chicken powder to increase the natural umami taste.
Since it is tempeh steamed ribs, then the tempeh is more, and it is convenient to crush it with a knife to produce the aroma.
2. Pour out the soaked ribs, squeeze out the water and marinate, oyster sauce, chicken powder, pepper, salt, and then add 5 cents of cooking wine, come to some raw soy sauce, a little old soy sauce to color.
Massage the ribs to absorb the juice. Put the shiitake mushrooms in and mix well together and marinate for 10 minutes.
3. Heat the oil in the pot, add ginger and garlic and stir-fry a few times, pour in the onion, tempeh, turn on low heat and sauté for a while.
Stir-fry the tempeh and onion thoroughly, add a little thirteen spices to increase the compound aroma, continue to stir-fry evenly, and pour cooking wine along the edge of the pot to cook the aroma. Fry the top of the material over low heat until slightly yellowish and fragrant, turn off the heat and let cool.
4. Then pour the fried ingredients and ribs together and mix well, so that the ribs can taste better.
Sprinkle a handful of starch to lock in the water, so that it tastes more smooth and tender, mix well and pour it on the plate, put the green onion to add fishy flavor. Find a larger plate to cover so that the water vapor does not flow backwards when steaming, which affects the taste and umami taste.
5. After the steamer is in the air, put the ribs in, steam for 25 minutes to 30 minutes and the ribs are cooked.
Together in the pot, the rich smell of soy sauce, the aroma of meat comes to the nose, the ribs are tender and soft, a bite will be deboned, and finally sprinkled with green onions, red pepper grains to decorate it, light and oily original taste of tempeh ribs can be relieved.
Second, [garlic steamed eggplant]
Speaking of eggplant, the first thing that comes to mind is braised eggplant in oil, delicious and rice, but the oil is a bit large, occasionally eat a meal OK, eat more will be greasy.
Home-cooked or steamed eggplant, simple two steps, less oil light, the juice is adjusted, just as delicious.
1. Wash the purple eggplant, without deste, directly from the middle of the split in two. Steam in an atmospheric steamer for 8 minutes and steam the eggplant thoroughly.
2. Take advantage of this time, we mix the garlic sauce, prepare a handful of garlic, shoot into minced garlic, and a handful of millet peppers are also crushed and put together with minced garlic.
Add two spoonfuls of garlic hot sauce, one spoonful of salt, three spoons of soy sauce, three spoons of oyster sauce, one spoonful of chicken powder and stir well, the garlic sauce can be slightly salty, so that the steamed eggplant has a more flavorful base.
Finally, pour 200 degrees of hot oil to stimulate the spicy flavor, and our garlic paste will be mixed.
3. After the garlic sauce is adjusted, the eggplant is almost steamed, we open the lid of the pot, the eggplant meat is separated, and then evenly spread the prepared garlic sauce, the first time to put the eggplant has been steamed, this time cover the pot lid and steam for 3 minutes to taste.
After 4.3 minutes, take out the steamed garlic eggplant and sprinkle it with green onions to garnish it.
Eggplant after two steaming, soft rotten flavor, mixed with the rich garlic and millet pepper spicy, eat a refreshing appetizer, summer is coming soon, learn this method, save time and smell less smoke.
Third, [Home-style steamed steamed steamed buns]
Hometown full of steamed vegetable steamed steamed Now I am lazy, as long as it is sold outside, I don't want to do it myself, and the recent epidemic has been noisy, or I will do it for convenience.
1. First and the noodles, and the noodles are added to the water again and again, first kneaded into dough, and then kneaded into dough, so that the dough that comes out is not soft or hard, and it is hairy. And put aside to wake up. The more awake the face, the easier it is to shape.
2. Spinach is cheap nowadays, and 2 yuan to buy a handful is enough. After washing, control the moisture dry, chop and put it in the basin to taste first, and put the salt to easily produce water.
3. Put the good dough on the board and knead it again, sprinkle some dry flour, the dough can not be kneaded too much, it is easy to rib.
After kneading the long strips, pinch out the squeezed seeds of even size and use the rolling pin to roll out the dough into a thin dough crust, like rolling spring cakes.
4. Roll out and then season, put some salt, thirteen spices, drizzle with sesame sesame oil, beat an egg, stir well with chopsticks, and then spread the spinach on the dough, and then roll into a relatively wide strip, press the edges to avoid the vegetables flowing out.
5. Boil water in a pot, brush the grate with vegetable oil, when the water is close to boiling, put the spinach roll in the pot and steam for 10 minutes on medium heat.
Thin-skinned vegetables are well cooked, and the steamed buns are generally cooked after 10 minutes. Friends who like to eat spicy, you can come to some chili oil, dipped in more beautiful.
In this way, you can also steam leek steamed steamed steamed steam
Fourth, [Steamed Artemisia annua]
Artemisia annua is rich in vitamins and nutrients, and Artemisia annua is also called emperor's dish. Steamed Artemisia annua can eat the original flavor of the dish and retain the most nutrients. Master the time and technique of steaming, and at home you can also steam the pot to scatter when it shakes, without tuo and without stick.
1. Wash and control dry water before steaming vegetables, after there is no water, pour some vegetable oil and mix well to lock in moisture. Grab a handful of dry starch and sprinkle it on the artemisia annua to reach a dry state.
Don't care what greens are steamed, put salt when steaming is the most taboo.
2. Bring the water to a boil over high heat, spread the artemisia annua on the castor, cover with a lid and steam for 3 minutes on medium heat. It doesn't take too long, it can be cooked in 3 minutes. After steaming for a long time, the vegetables were steamed and glued.
Take out the artemisia annua, shake it while it is hot, you can sprinkle a small amount of salt in the process of shaking, be sure to spread it, so as not to affect the taste.
3. Season a small ingredient, cut some minced garlic, put some salt, pour some chili oil, sesame sesame oil to enhance flavor and flavor. Stir well and pour over the artemisia annua.
You can also mix in the seasoning and then plate it during the shaking process just now.
Fifth, [Egg steamed balls]
There are meat and eggs, nutrition and brain, it is suitable for children with long bodies, children who have reading at home, mothers should often change their children to make some delicious food, and children eat more and grow strong and are not easy to get sick.
1. A piece of lean pork, clean and cut into thin slices, chopped into small pieces, the more broken the more easy to taste, or directly buy meat stuffing is more convenient.
After chopping, put it in a pot, cut some ginger, green onion and minced meat together, add salt, chicken powder, pepper, some cooking wine to fish, put some pepper powder and grasp the seasoning by hand.
Beat into an egg white, stir and beat the meat filling in one direction, grab a handful of dry starch and continue to beat, so that the meat filling solidifies together and is not easy to break, and finally drizzle a little vegetable oil to lock in the water. Set aside and marinate for 10 minutes.
2. Cut the shallots into chopped green onions, spice up the sauce: soy sauce, steamed fish soy sauce, pepper, pour in half a spoonful of warm boiling water, put some sesame sesame oil. Stir with chopsticks and pour into a dish.
Pour in the shallots and spread them with chopsticks.
3. Boil water in the pot, drizzle some vegetable oil, after the water is boiled, turn off the heat, prepare a small spoon, grab a handful of meat filling with your left hand, and squeeze out the meatballs with the tiger's mouth.
Use a small spoon to put it into the pot and turn off the heat so that there will be no inconsistencies in raw and cooked. Put all the balls into the pot and then turn on the heat. Cook for 3 minutes over low heat and remove the balls.
4. Bring the water to a boil over high heat, put the grate on top of the grate, beat 4 eggs in the sauce just prepared, and place the balls evenly around the plate.
After filling up, cover the pot, turn on the low heat to steam for 10 minutes, 10 minutes later, a plate of nutritious and unsatisfied egg steamed meatballs will be ready, this egg steamed meatballs, the whole family loves to eat.
These 5 steamed dishes, simple and easy to do, it is recommended to make more for the family to eat, women over 30 years old should eat more nutritious steamed dishes, cooking when rarely seeing oil smoke, often eat can also replenish qi and blood, good temperament will appear young.