The practice of 17 kinds of vegetarian stir-fried dishes + 18 kinds of steamed vegetables to increase the turnover of fast food restaurants is simple to operate and novel to do

The practice of 17 kinds of vegetarian stir-fried dishes + 18 kinds of steamed vegetables to increase the turnover of fast food restaurants is simple to operate and novel to do

Author's message: In 15 years, I began to contact vegan food, vegetarian eel, vegetarian duck in high-end vegetarian food, a thin layer of bean skin wrapped in various mushroom shreds, made into the shape of duck meat, so that I can not forget, vegetarian food as a common dish in the family, simple operation, not complicated practice, is a real home cooking.

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Big fish and meat are not as good as these 7 vegetarian dishes, spend less money and eat, and serve the disc on the table

Baby cabbage burns oil gluten

Chinese cabbage is very nutritious, the calcium content is 2-3 times that of Chinese cabbage, the calories are not high, and eating it often not only helps to lose weight, but also promotes skin metabolism, moisturizes the skin, and delays aging. Stir-fried cabbage and oil gluten together is more enjoyable than eating meat, and it is served on a quasi-disc.

1. Wash and drain the cabbage, because the leaves are a little big, divide it into two halves, which is very convenient when frying and easy to eat. Breaking the oil gluten in half by hand is more flavorful than cutting it with a knife.

2. Heat the oil in a pot, add minced garlic and chili pepper and stir-fry until fragrant, then add the cabbage and oil gluten, and stir-fry quickly over high heat.

3. At the same time, pour in oyster sauce, sugar and salt to taste, stir-fry until the oil gluten is completely soft, and then it can be removed from the pan. Drizzle a little sesame oil before cooking, and the taste is even more delicious.

4. After the cabbage is heated, a small amount of water will come out, just oily gluten and very absorbent, the taste of the two of them penetrates each other, and it tastes like relish, more fragrant than meat.

Homemade braised tofu

Tofu is easy to digest and absorb, delicious and healthy, suitable for all ages. Children who are deficient in calcium and eat more tofu can not only supplement calcium, but also promote the development of the brain and bones. The elderly often eat it can lower blood pressure and blood lipids, lower cholesterol, and prevent osteoporosis.

1. Cut the old tofu into cubes and make them according to your preference. Prepare minced garlic and chopped green onions, and use small chives for a more fragrant taste.

2. Do not fry the tofu directly in the pan, otherwise it will be easy to break, first put it in a pan and fry it until golden brown on both sides, and then put it out.

3. Put a little oil in the wok, stir-fry half of the chopped green onion and minced garlic, add the fried tofu, and stir-fry until fragrant. Then pour in light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and stir-fry until browned.

4. Add water, the amount of water is just over the tofu. Simmer over low heat for 2 minutes, then add the remaining chopped green onion and minced garlic, pour in the water starch, turn to high heat to reduce the juice, and pour in sesame oil before removing from the pot.

Tips: The tofu that is fried first and then burned fully absorbs the soup, and the juice will burst in one bite.

Stir-fried chrysanthemum

Artemisia chrysanthemum is a common green vegetable, which was a court delicacy in ancient times, also known as "emperor dish". The nutritional value is very rich, containing vitamins, carotene, protein, sodium, potassium and other minerals and a variety of amino acids, which can regulate the metabolism of water and fluid in the body, and has the effects of reducing swelling and diuresis, nourishing the heart and soothing the nerves, lowering blood pressure and protecting the brain.

1. Wash and drench the chrysanthemum with water, cut it in half, half of the rhizome and half of the leaves. This is good for stir-frying, and it is also very convenient to eat.

2. Stir-fry the minced garlic in hot oil, add chrysanthemum, first put the rhizome part and stir-fry 2-3 times, and then put the leaf part.

3. Pour in oyster sauce and sugar to taste, stir-fry on high heat for 30 seconds. If you have a heavy taste, add a little salt.

Home-style stir-fried cauliflower

The nutritional value of cauliflower is much higher than that of many vegetables, rich in vitamin C and vitamin K, and regular consumption can reduce the incidence of cancers such as breast cancer, stomach cancer and rectal cancer.

1. Prepare garlic slices, dried chili peppers shredded, and a little peppercorns.

2. Blanch the cauliflower for 30 seconds, remember not to exceed 1 minute. Many people blanch for 3-5 minutes, which is very wrong, it is basically cooked for such a long time, and the taste will be greatly reduced.

3. Heat the pan with cold oil, first put the peppercorns and slowly stir-fry the fragrance, then put the garlic slices, chili peppers, and Pixian bean paste to fry the fragrance.

4. Then put the blanched cauliflower, sprinkle sugar, light soy sauce and a little salt to taste, and stir-fry quickly for 2 minutes on high heat. Drizzle in sesame oil before removing from the pan for a more delicious taste. (Light soy sauce can also be substituted with oyster sauce)

Tips: Blanching cauliflower for 30 seconds is enough, and sugar must be added, which not only enhances freshness, but also softens the taste. If you want to put meat, you can put pork belly, fat front leg meat or bacon.

Braised vegetarian chicken

Vegetarian chicken has a unique flavor and is loved by many people, with very high nutritional value, not only containing a variety of minerals, but also containing 8 kinds of amino acids necessary for the human body. In addition to supplementing calcium, it can also prevent cardiovascular diseases and protect the heart and other effects.

1. Cut the vegetarian chicken into thick slices, the thicker ones have a better taste. Prepare green onions, garlic, chili, bay leaves, star anise, cinnamon.

2. Put oil in a frying pan and put in the sliced vegetarian chicken in turn. Fry over low heat until golden brown on both sides, then set aside.

3. After the vegetarian chicken is fried, start to braise it. Put oil in a wok, fry the sugar first, and use rock sugar or white sugar. Then put the fried vegetarian chicken, and add the green onions, garlic, bay leaves, chili peppers, star anise, and cinnamon. Stir-fry over low heat for 30 seconds until fragrant, then add hot water.

4. The amount of water is not over the ingredients, and at the same time pour in 2 spoons of light soy sauce, 1 spoon of dark soy sauce, half a spoon of balsamic vinegar, a pinch of salt, and seasoning. Every time I make braised vegetarian chicken, I put a little balsamic vinegar, the taste is very fragrant, I don't have to worry about the vinegar sour taste, it will volatilize soon.

5. Simmer over low heat for 10-15 minutes, if the time is too long, the vegetarian chicken will be stewed and will not take shape. At least 10 minutes, but no more than 15 minutes, so that the texture of the stew is just right, charred on the outside and tender on the inside, and the more you chew, the more fragrant it is.

Tips: Don't cut the vegetarian chicken too thinly, a thicker one tastes better. Vegetarian chicken must be fried before it is braised to be delicious, fried until golden brown on both sides, and then simmered over low heat.

Garlic and oily lettuce

Lettuce is a high-nutrient and low-calorie vegetable, and lettuce, which contains lettuce in stems and leaves, has a calming effect, and eating more can help relieve sleep and improve symptoms such as neurasthenia. Rich in dietary fiber and trace elements indispensable to the human body, it has the effects of clearing heat and fat, clearing liver and gallbladder relieving, lowering cholesterol, and promoting blood circulation. It is also of great help to those who are losing weight.

1. Prepare minced garlic and chili peppers, I use dried chili peppers, or millet chili peppers, according to personal preference.

2. After washing the lettuce, drizzle the water, because the leaves of the lettuce are longer, the leaves will be divided into two sections before frying each time, which is convenient to fry and easy to eat.

3. Stir-fry minced garlic and chili peppers in hot oil, be sure to wait for the fragrance to be stir-fried, and then add oil and wheat vegetables. Stir-fry quickly over high heat, pour in oyster sauce and a little salt to taste, stir-fry for 30-40 seconds and then come out of the pan, too long will affect the taste.

Scrambled eggs with bitter melon

Bitter gourd is named because of "bitterness", and it is said that good medicine is bitter, and bitter gourd is excellent for the body. Especially in the hot summer, eating bitter gourd can not only reduce fire and relieve heat, but also clear away heat and annoyance, quench thirst, promote appetite, lower blood sugar and other effects. Women often eat bitter gourd, which can moisturize the skin and make the skin delicate and fair.

1. Remove the seeds of the bitter gourd and cut it into pieces, blanch the slices for 30 seconds, and pour in oil and salt to make the color emerald green. Blanching time should not be too long, otherwise nutrients will be lost.

2. After blanching, the bitter gourd is rinsed with cold water, remove the excess water, and beat in 2-3 eggs. Stir the egg mixture and bitter gourd well, sprinkle a little salt, and do not need to put other condiments.

3. Heat the oil, pour in the bitter gourd egg liquid, and do not turn it at will just into the pot. After the bottom surface is set, turn it over, otherwise it will be scattered and broken. Stir gently until golden brown and ready to remove.

Tips: Blanch the bitter gourd for 30 seconds, drizzle with salt and oil to give it a green color. Don't flip it at will when you first put it into the pot, and turn it over after the bitter gourd and egg liquid are set, otherwise it will be scattered and broken.

If you are tired of eating big fish and meat, let's have some vegetarian dishes to clear the intestines, share 6 recipes, and there is no meat that is particularly fragrant, and the tofu stewed fungus

Finally, add tofu and fungus, pour in water starch and cook for a while.

2. Shred the potatoes

Pour in the cooled potatoes and sauté until fragrant.

3. Hot and sour cabbage shreds

Drizzle with hot oil, light soy sauce, vinegar, monosodium glutamate, sugar, sesame oil, mix well and serve.

4. Stir-fried shiitake mushrooms with green peppers

Add a pinch of salt, pour in the chili pepper and stir-fry for a while.

5. Stir-fried shredded carrots with oyster mushrooms

Pour in the sauce, stir-fry evenly, and reduce the juice over high heat.

6. Crispy tofu

In autumn, you must avoid your mouth, and you must let your child eat more steamed vegetables before and after the cold dew, so that you can nourish your stomach and not get angry!

In our daily life, health preservation has become a topic that more and more people pay attention to. Especially at the turn of the seasons, a proper diet is essential to nourish the body.

In autumn, the weather gradually cools down and the air becomes drier. At this time, we need to pay attention to the adjustment of the diet, so that the child can eat healthy and nutritious. Before and after the cold dew, it is a good choice for children to eat more steamed vegetables, so as to nourish the stomach healthily without getting angry.

Recommended Recipe 1: Steamed pork patties with mushrooms, eggs and shrimp – nutritious and delicious

【Ingredients】

Pork filling, eggs, shrimp, mushrooms, wolfberries, salt, chicken essence, light soy sauce, minced ginger, cooking wine, black pepper powder, Sichuan pepper powder, chopped green onion.

Steps:

1. Prepare the ingredients: Put the pork filling into a bowl, add salt, chicken essence, light soy sauce, minced ginger, cooking wine, black pepper powder, Sichuan pepper powder, and stir well with chopsticks in one direction. These seasonings can add flavor to the pork filling and also remove the fishy smell of the meat. Wash the shrimp and remove the shrimp line. Wash the mushrooms and cut them into thin slices. Soak the goji berries in water.

2. Spread the meat filling: Spread the stirred meat filling on the bottom of the bowl and try to spread it evenly.

3. Put eggs and other ingredients: Put an egg on top of the meat filling, then place the shrimp and mushrooms around the egg. Add an appropriate amount of water and goji berries, and add a little salt to taste.

4. Steaming: Put the bowl in the steamer and steam on high heat for 30 minutes. The steaming time should be adjusted according to the number of ingredients and the power of the steamer to ensure that the meatloaf is steamed thoroughly.

5. Sprinkle chopped green onions: After removing from the pot, sprinkle with chopped green onions. The aroma of chopped green onions can add flavor to this dish.

Efficacy: Steamed pork patties with mushrooms, eggs and shrimp are nutritious and have a variety of effects. Ground pork is rich in protein, fat and other nutrients, which can provide energy for children. Eggs are a source of high-quality protein and are also rich in vitamins and minerals. Shrimp is rich in protein, calcium and other nutrients, which are good for children's growth and development. Mushrooms contain a variety of vitamins and minerals that have an immune-boosting effect. Goji berries have the effects of nourishing the liver and kidneys, brightening the eyes, etc. This dish is delicious and suitable for children.

Recommended Recipe 2: Steamed Chicken Thighs with Pumpkin - Tender and juicy, sweet and soft

【Ingredients】

Chicken thighs, green onion and ginger, pumpkin, soy sauce, starch, oil.

Steps:

1. Prepare the ingredients: Wash the chicken thighs and cut them into small pieces. Mince the green onion and ginger. Peel the pumpkin and cut into small pieces.

2. Marinate the chicken thighs: Put the chicken thighs in a bowl, add green onion and ginger, soy sauce, starch and oil, grasp well with your hands, and marinate for 15 minutes. The process of marinating gives the thighs more flavor, while the starch makes the chicken more tender.

3. Spread the pumpkin: Spread the pumpkin pieces at the bottom of the bowl. The sweetness of the pumpkin can add flavor to the dish.

4. Put the chicken to steam: Put the marinated chicken thighs on top of the pumpkin, put them in the steamer and steam for 20 minutes. The steaming time should be adjusted according to the size of the chicken and the power of the steamer to ensure that the chicken is steamed.

Efficacy: Pumpkin steamed chicken thighs are tender and juicy, sweet and soft. Chicken thighs are rich in protein, fat, and other nutrients, which are good for children's growth and development. Pumpkin is rich in vitamins, minerals and dietary fiber, which has the effect of strengthening the spleen and stomach, and promoting digestion. This dish is delicious and suitable for children.

Recommended Recipe 3: Steamed pork ribs with garlic - soft and glutinous, with a strong garlic aroma

【Ingredients】

Pork ribs, minced garlic, chopped green onion, oyster sauce, cooking wine, light soy sauce, dark soy sauce, pepper, sugar, salt, corn starch.

Steps:

1. Prepare the ingredients: Wash the ribs and cut them into small pieces. Prepare minced garlic and chopped green onions.

2. To make the garlic sauce: Put the minced garlic in a bowl and pour hot oil on it to stimulate the aroma of the minced garlic. Then add 1 tablespoon of oyster sauce, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, pepper, sugar and salt and stir well.

3. Marinate the pork ribs: Pour the seasoning into the pork ribs and stir well. Let the ribs fully absorb the flavor of the seasoning. Then add a spoonful of cornstarch and mix well to marinate. The marinating time can be adjusted according to the actual situation, generally about 30 minutes of marinating.

4. Steaming: Put the marinated pork ribs into the steamer, boil the water and steam on high heat for 45 minutes. The steaming time should be adjusted according to the size of the ribs and the power of the steamer to ensure that the ribs are steamed thoroughly.

5. Sprinkle chopped green onions: Sprinkle chopped green onions before cooking. The aroma of chopped green onions can add flavor to this dish.

Efficacy: Steamed pork ribs with garlic are soft and glutinous, and the garlic is fragrant. Pork ribs are rich in protein, fat, calcium and other nutrients, which are good for children's growth and development. Minced garlic has a bactericidal and anti-inflammatory effect, while also adding a unique flavor to the dish. This dish is delicious and suitable for children.

——Cooking Tips——

When choosing ingredients, choose fresh, high-quality ingredients. Fresh ingredients ensure the taste and nutrition of the dishes. The steaming time should be adjusted according to the amount of ingredients and the power of the steamer to ensure that the ingredients are steamed thoroughly. The amount of seasoning can be adjusted according to personal taste, but be careful not to be too salty or too greasy. When steaming vegetables, you can cover the bowl with plastic wrap or a plate to prevent moisture from entering and affecting the taste of the dish.

Conclusion: The three steamed dishes of steamed pork patties with mushrooms and eggs and shrimp, steamed chicken thighs with pumpkin, and steamed pork ribs with garlic are not only delicious and delicious, but also nutritious and suitable for children. Before and after the cold dew, let's prepare these delicious steamed dishes for our children and take care of their health. It is believed that these steamed vegetables will become a favorite delicacy for children to thrive in the fall.

After the beginning of autumn, try these 4 steamed dishes to replenish qi and nourish blood, delicious and not hot!

Steamed pork ribs with garlic

Steamed pork ribs with garlic are really invincible, soft and glutinous, ❗️ and super delicious

Treasures, don't make soup anymore Try this steamed pork ribs with garlic, it's really delicious The pork ribs are soft and glutinous, each rib is full of soup, full of garlic fragrance, amazing!!

✏️Steps:

❶ 400g pork ribs add water to soak to remove blood, add seasoning 2 teaspoons of salt + 1 tablespoon of light soy sauce + 1 tablespoon of cooking wine + 1 tablespoon oyster sauce + half a tablespoon of dark soy sauce + a little white pepper, grasp and mix evenly;

❷ Add starch and grasp evenly, then add cooking oil and garlic granules, grasp evenly and marinate for 15 minutes;

❸Put oyster mushrooms in a bowl, spread the pork ribs, put them in a steamer, steam for 20 minutes, and sprinkle with chopped green onions.

Steamed pork ribs with pumpkin

Who wouldn't want to eat delicious and simple pumpkin steamed pork ribs! As long as the ingredients are marinated well and steamed in the pot, the pork ribs are tender and juicy! Bibimbap is also super enjoyable!!

Ingredients: pork ribs, pumpkin, minced garlic, minced green onion

Method:

❶ Clean the pork ribs and dry them, 2 spoons of light soy sauce, half a spoon of oyster sauce, a little sugar, a little salt, a little chicken essence, 1 spoon of starch, an appropriate amount of oil, add minced garlic and ginger and stir to marinate for 20 minutes

❷ Cut the pumpkin into cubes and spread them on a plate, add the marinated pork ribs, and steam for 30 minutes

❸ Sprinkle with chopped green onions after cooking

Steamed eggs with sea bass

Every time I make steamed eggs, it is basically the rhythm of the disc, and it is really amazing to eat mixed rice, fresh and tender steamed eggs and nutritious fish, which are fresh, tender and fragrant, and can also supplement high-quality protein and DHA, nutritious and delicious!

Steps:

❶ Deboned slices of sea bass into fish fillets, add ginger slices + sweet potato starch + appropriate amount of salt, mix evenly and marinate for 10 minutes.

❷ Two eggs + add 160ml of warm water, stir evenly to form a dense bubble state, and sieve it will be more delicate with a sieve.

❸ Cover with tin foil and prick a few small holes, boil the water and steam in the pot for 8 minutes

❹ Place the fish fillets evenly and steam for another 5 minutes.

❺ Pour hot oil, appropriate amount of soy sauce and chopped green onion according to taste!

❻ The custard is so tender, and it is super satisfying to take a bite~

Cordyceps flower steamed chicken

Hard cabbage Cordyceps flower steamed chicken that Xiaobai can also make is a dish with no difficulty and zero failure, delicious and nutritious.

Ingredients: chicken thighs, cordyceps flowers (100g), ginger, green onions

Method:

❶ Cut the chicken into cubes, wash the blood water, and wash the cordyceps flowers for later use.

❷ Cut shredded ginger and chopped green onion

❸ Add soy sauce, dark soy sauce, oil, cooking wine, sesame oil, white pepper, cornstarch and marinate for 10 minutes. Cordyceps flowers spread the marinated chicken on top of the cordyceps flowers.

❹ Put it in the steamer and steam, steam for 30 minutes after the water boils, and sprinkle the green onion after the pot is done.

That's all for today's sharing! Remember to take a look at the daily updates, I hope you will like and follow more! See you in the next issue.

The technical recipes for vegetarian and steamed dishes involve many aspects, including material selection, seasoning, steaming methods, etc. Here are the detailed answers:

Preparation of vegetarian dishes

1. Selection:
2. Choose fresh vegetables, such as baby cabbage, loofah, white radish, etc., which not only taste good, but also are nutritious.
3. Soy products such as tofu and bean curd can be used as the main material, which are rich in protein and easy to digest and absorb.
4. Flavouring:
5. Seasonings should try to choose low-fat, low-salt natural condiments, such as vinegar, pepper, ginger, garlic, etc., to keep the dishes light and healthy.
6. You can use chicken juice, shiitake mushroom juice, etc. to increase the flavor, but you should control the amount and avoid being too greasy.
7. Steaming method:
8. After the vegetables are cleaned, they are salted for a while, then mixed in flour or other auxiliary ingredients, and steamed in a pot.
9. Pay attention to the heat and time when steaming to ensure that the vegetables are cooked thoroughly but not too soft.
10. When steaming vegetables, they can be placed in layers, with dishes with less soup on top, dishes with more soup on the bottom, light-colored dishes on top, dark-colored dishes on the bottom, dishes that are not easy to cook on top, and dishes that are easy to cook on the bottom.

Technical points of steaming

1. Freshness of raw materials:
2. The freshness of the ingredients is crucial when steaming, because the proteins in the ingredients are not easy to dissolve during the steaming process, and the condiments are not easy to penetrate into the ingredients, so fresh ingredients must be used.
3. Heat control:
4. According to the properties of the raw materials and the requirements of the dish, the heat is used correctly, and the size of the steam and the length of the steaming time are determined.
5. The use of a dual steam system allows for better control of the temperature and humidity of the steam, ensuring the taste and nutrition of the dishes.
6. Seasoning Tips:
7. Flavoring is divided into basic flavor and supplementary flavor, the base flavor is added before steaming, and the supplemental flavor is added after steaming.
8. Condiments such as steamed vegetable juice, double pepper seasoning, tempeh, chili oil, etc., can be made to enrich the flavor of the dish.

Examples of how to do this

1. Steamed loofah with garlic:
2. Ingredients: loofah, minced garlic.
3. Method: Wash the loofah and cut it into sections, mince the garlic and set aside. Add water to a pot and bring to a boil, blanch the loofah for one minute. Arrange the loofah, sprinkle with minced garlic and drizzle with hot oil and light soy sauce.
4. Steamed pork patty with mushroom mustard:
5. Ingredients: minced meat, shiitake mushrooms, mustard, light soy sauce, ginger powder, chicken essence, sugar.
6. Method: Wash and chop the mustard, chop the mushrooms and put them in the meat puree, add light soy sauce, ginger powder, chicken essence and sugar and stir well. Crack in an egg and stir slightly. Boil water, cover the pot and steam for about 5~8 minutes, take it out and pour a little soy sauce on it.

With the above steps and tips, you can make delicious and healthy vegetarian and steamed dishes. These dishes not only retain the original flavor of the ingredients, but also have the characteristics of low fat and low oil, which is very suitable for the dietary needs of modern people.

How to select and process vegetables to keep their nutrients and taste not lost during steaming?

In order to maintain the nutrition and taste of vegetables during the steaming process, the following points can be considered:

1. Choose fresh vegetables: Fresh vegetables are packed with nutrients and taste better. Choose vegetables that are suitable for steaming, such as broccoli, cauliflower, carrots, asparagus, artichokes, green beans, etc.
2. Uniform cutting: The cutting and matching of vegetables should be uniform, so as to ensure that the vegetables are evenly heated and the ripeness is consistent during the steaming process.
3. Control the steaming time: Master the steaming time and avoid oversteaming. Overcooking can lead to the destruction and loss of vitamins, and it is advisable to use just enough time to bring the vegetables to the desired doneness. For example, vegetables such as fish and chicken that are small in size and require a soft taste need to be steamed for 20~30 minutes.
4. Avoid high temperatures and prolonged heating: High temperatures and prolonged heating can accelerate the degradation of vitamins. Cook over medium or low heat.
5. Avoid using pressure cookers: Excessive temperature in a pressure cooker can destroy the nutrients of vegetables.

How to precisely control the heat and time when steaming to ensure the best taste of the dish?

Precise control of heat and time during steaming to ensure the best taste of the dish requires adjustments to the texture and requirements of the ingredients. For raw materials with a more tender texture, such as fish and vegetables, they should be steamed quickly with boiling water for about 10 to 15 minutes to ensure that the ingredients are steamed but not rotten. For raw materials with coarse texture or crispy texture, such as crispy duck and tamales, they should be steamed in boiling water for a long time, and the time may need to be longer. Keeping plenty of steam is key during the steaming process, which helps to speed up steaming and preserve the original flavor of the ingredients. At the same time, the correct use of heat is the key to the success of steaming dishes, and different dishes require different heat and time to be heated.

What are some innovative low-fat, low-salt condiments that can be used in vegetarian and steamed dishes to add flavor without burdening them?

To add flavor to vegetarian and steamed dishes without burdening them, consider using the following innovative low-fat, low-salt condiments:

1. ZYEST-SL fermented condiment: This condiment is developed by Pure Culture Products Company of Chicago, United States, and although it has a salty taste, it has a very low salt content (0.08%), which is suitable for reducing the salt content of meat, cereals, bread, etc.
2. Yunshan Half 0 Fat Vinaigrette: This lemon-flavored vinaigrette is fresh and non-greasy, making it perfect for all kinds of vegetable salads and salads, such as cucumbers.
3. Pyrus Praise Australian Low Fat Mayonnaise Salad Dressing: This 97% low-fat mayonnaise is a local Australian health food brand that is suitable for use in salads.
4. 3D Seasoning: These condiments have the characteristics of "low salt, low sugar, and low fat", which are suitable for cooking condiments and auxiliary ingredients.
5. Vanilla Salad Dressing: This low-calorie, fat-free salad dressing is a blend of herbs, onions, pepper, and white wine with a slightly salty sweet and sour flavor for low-fat salads.
6. Guanli sweet and sour cucumber puree sauce: This sauce is sweet and sour, and is suitable for low-fat diets.
7. Non-sodium salt substitutes, such as potassium salts, calcium salts, etc., can enhance saltiness perception by adjusting the distribution or uneven distribution of sodium salts in the matrix, while using aroma compounds to compensate for the saltiness reduction caused by salt reduction through olfactory compensation.
8. Compound seasoning: A low-fat, low-salt, and naturally derived compound seasoning developed according to the health needs of consumers, which can meet the needs of specific scenarios in reduced-fat meals.

In the process of steaming, how to effectively use the dual steam system to improve the taste and nutrient retention of the dish?

In the steaming process, the effective use of the dual steam system can significantly improve the taste and nutrient retention of the dish. First of all, through the joint action of the back steam generator and the bottom steam generator, the double steam system can greatly improve the steam conversion rate, quickly reach the set temperature, and the temperature accuracy error is controlled within ±3°C. This efficient temperature control not only shortens the cooking time, but also ensures that the ingredients are heated evenly, thus enhancing the taste of the dish.

The design of the dual steam system allows for sufficient steam to better cope with hard-to-cook foods, making the ingredients softer and more flavorful. The high temperature and sufficient steam can force out the fat in the food as it penetrates the food, and the nutrients of the food are retained to the greatest extent. In addition, the dual steam system can also penetrate the ingredients through ultra-high temperature steam, so that the food can be cooked more synchronously, even if the upper and lower layers work at the same time, so that the original flavor of the ingredients can be fully preserved and the freshness can be locked.

In addition, the dual steam system is equipped with a high-temperature sterilization function to maintain the hygiene and safety of the ingredients during the cooking process.

What are some specific steaming techniques and recipe recommendations for different types of vegetables (e.g., root and leafy vegetables)?

For different types of vegetables, such as root and leafy vegetables, there are different steaming techniques and recipes. Here's a detailed introduction:

Steaming tips and recipe recommendations for root vegetables:

1. Choose vegetables: Common root vegetables suitable for steaming are carrots, potatoes, taro, etc.
2. Dicing or slicing: Cut vegetables into chunks or slices so that they can be heated more evenly.
3. Seasoning: When steaming, you can add a little salt and soy sauce to taste, a small amount of soy sauce can increase the flavor and color of vegetables, but not too much. In addition, spices such as onions, ginger, and garlic can be added according to the taste to enhance the taste and aroma of the dish.
4. Steaming time: Root vegetables usually need to be steamed for 10~20 minutes to be soft and flavorful.
5. Healthy cooking: Steaming is a relatively low-fat, low-calorie way to cook healthily that preserves the nutrients of vegetables.

Steaming tips and recipe recommendations for leafy vegetables:

1. Choose vegetables: Leafy vegetables suitable for steaming include chrysanthemum, celery leaves, rape, etc.
2. Steaming time: leafy vegetables are easy to cook, generally steamed for 5~8 minutes, not too long, otherwise the green leaves will turn yellow, and nutrients will be lost.
3. Seasoning: Steamed leafy vegetables can be tossed with sesame oil, lard, or chili oil to add flavor. In addition, it can be sprinkled with a touch of butter or essential olive oil to complement the tender nature of the steamed vegetables.
4. Reduce nutrient loss: To further reduce nutrient loss, you can add corn flour, oat flour, etc. when steaming, or chop green leafy vegetables and mix them with a small amount of flour and condiments, knead them into vegetable balls and then steam them in the drawer.
5. Other practices: For example, celery leaves can be coated in flour as soon as there is still moisture on the leaf surface, so that the steamed leaves are not prone to shrinkage