It's hot in summer, and you sweat when you move, especially when you don't like to stay in the kitchen for a long time. At this time, it's the best choice to spend a little time to make some simple, convenient and healthy steamed dishes.
Today, Sister Apple shared 9 home-made steamed dishes, which are easy to obtain and easy to make. One pot can produce three dishes, and the taste can be adjusted according to personal preferences. Pour steamed fish soy sauce or sprinkle green onion and ginger with hot oil to make the taste more delicious.
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Steamed Spareribs
Steamed spareribs don't take long. It takes only 25 minutes to remove the bones easily. The meat is tender and delicious. It doesn't need a drop of oil but smells delicious. Even the only bit of broth can be eaten.
http://img01.sogoucdn.com/app/a/200863/img_url_1239_162444073710114
Materials 500g ribs, 30g soy sauce, 20g oyster sauce, 2g salt, 30g rice wine, 1 piece of fresh ginger, 1 section of green onion, 2 pieces of dry pepper, a little black pepper, 30g starch, 1 piece of scallion, 1 piece of millet
1. Soak the ribs in cold water for 10 minutes to drain the blood and water from the ribs;
two Shred fresh ginger, shredded green onion, put soy sauce, oyster sauce, yellow rice wine, salt, dry pepper and black pepper into the ribs basin, stir well with chopsticks, marinate for at least half an hour, and fully taste;
three Put the cured ribs into a large plate, then scoop out two small spoons of starch,; The role of starch is the same as that of starch when frying shredded meat, which locks up the gravy and makes it tender to eat;
four Mix the ribs and starch well, not too thick, just a thin layer; Put the spareribs on the plate to look more beautiful;
five Put the spareribs in the cold water pan, and keep it in place for 25 minutes and 1 minute for steam supply. Do not open the lid halfway; Use ordinary steamer for about 20-25 minutes, and adjust the time according to the size of the ribs, the thickness of the meat, and the aging of the selected pigs;
six After cooking, spray fragrance, sprinkle with chopped chives to add color and fragrance, and red millet hot circle is also more attractive.
http://img01.sogoucdn.com/app/a/200863/img_url_1239_162444073707421
[Braised Baby Cabbage with Chopped Peppers and Vermicelli]
Chopped pepper vermicelli baby dish is simple, but it tastes and looks good. Its red, yellow and white color is clear, fresh and attractive; The taste is sweet, soft, glutinous, and smooth. It tastes refreshing and delicious. Although it is vegetarian, it is more popular than meat dishes.
http://img02.sogoucdn.com/app/a/200863/img_url_1239_162444073707339
Materials 2 baby cabbages, 2 small bundles of vermicelli, 3 tablespoons chopped peppers, 20g vegetable oil, 1 spring onion
1. Wash baby cabbage, soak mung bean vermicelli in cold water, and prepare chopped peppers;
two Cut the baby cabbage in two halves, and then cut each half into 3-4 pieces. Keep the root, so that each leaf can be connected;
3. The vermicelli should be cut short and spread on a plate with a little depth;
4. Boil a pot of water and blanch the baby cabbage for 10 seconds;
five Place baby dishes on top of vermicelli, and then pour some chopped peppers according to the taste. Because the chopped peppers are very salty, there is no need to add salt and other spices;
six Put the vermicelli baby vegetables into the steamer, and adjust the time according to the taste you like;
seven After cooking, sprinkle a little chopped chives on the surface, and then pour hot oil on the surface. The fragrance is pungent. Eat while hot, refreshing, sweet and appetizing.
http://img04.sogoucdn.com/app/a/200863/img_url_1239_162444073707555
[Steamed minced meat and tofu]
This dish is delicious without frying or stewing. Both adults and children like it. Put a few spoons into a bowl, and a large bowl of rice will go into your stomach. If you don't eat it for three days, you will feel that there is nothing wrong with it.
http://img01.sogoucdn.com/app/a/200863/img_url_1239_162444073707535
Materials 1 piece of bean curd, 150g meat stuffing, 3 pieces of chives, 1 piece of millet, proper amount of soy sauce, salt, oil and water
one Tofu, chives and meat stuffing are ready; The northern tofu is hard, while the southern tofu is tender, with different tastes; Meat can be fat or thin;
2. Cut tofu into thick slices of uniform size, about 1cm thick;
three Put the bean curd on the plate, and use a deeper long plate. The bean curd slices look neat and beautiful on the plate, and can hold soup;
four Pour a little oil into the frying pan, stir fry the meat to change color, sprinkle a little salt, pour some soy sauce to color and taste, and then add half a cup of water to increase the soup;
5. Pour the fried minced meat and soup onto the tofu;
six Put the beancurd and minced meat plate in the steamer, steam it for 10 minutes, and then take it out of the steamer. Sprinkle a little chopped chives or millet to add color and flavor.
http://img01.sogoucdn.com/app/a/200863/img_url_1239_16244407371039
[Chopped Pepper and Bean Curd]
This steamed bean curd with chopped pepper is a necessary healthy steamed dish for the New Year. The sweet potato vermicelli are crystal clear and smooth. The bean curd is chewy and tasty. The whole dish neutralizes the complex flavor of chopped pepper and oyster sauce. The fresh flavor is more delicious than meat!
http://img03.sogoucdn.com/app/a/200863/img_url_1239_162444073740320
Materials Appropriate amount of beancurd, 1 bowl of sweet potato vermicelli, 3 tablespoons of chopped pepper, 2 green garlic, 1 piece of ginger, a little oil, an appropriate amount of oyster sauce, a little soy sauce, and 1 cup of water
1. Soak the beancurd with warm water, which can be directly pouted into the desired length;
2. Soak sweet potato vermicelli in cold water;
3. Chop garlic and ginger;
four The fish plate I used was first paved with sweet potato vermicelli, and then put the beancurd on the vermicelli;
five Heat a small pot, heat the pot with cool oil, stir the ginger powder, green garlic white and a small amount of garlic leaves to smell;
6. Pour in proper amount of soy sauce, oyster sauce and water, and boil;
seven Pour the cooked sauce on the bean curd vermicelli, spread 3 spoons of red chopped pepper on the surface, and adjust the amount as you like;
eight Pour water into the pot, put the steamer into the pot, then put the beancurd vermicelli plate into the steamer, cover it, select "high heat" for heating, steam for 10 minutes after steaming;
nine After cooking, evenly sprinkle the remaining garlic leaves on the surface. If you want to make the garlic taste stronger, burn a little hot oil and pour it on the garlic, you can immediately stimulate the smell of garlic and chopped pepper.
http://img03.sogoucdn.com/app/a/200863/img_url_1239_162444073752268
[Steamed Shrimp with Vermicelli]
Today's dish is steamed shrimp with vermicelli. It is easy to get materials and make. A large plate is served on the table, looking at the water in a bright red color. It tastes even more amazing.
http://img04.sogoucdn.com/app/a/200863/img_url_1239_162444073749793
Materials 1 plate of prawns, 2 small pieces of vermicelli, 30g of oyster sauce, 15g of soy sauce, 6 chives, 2 pieces of hot millet, some cold water, and a little vegetable oil
one Wash the prawns, cut off the whiskers, and use larger prawns as much as possible, and adjust the amount as you like;
two The vermicelli are soaked in cold water and then cut short. They can be spread in a deep dish or a long dish;
three Oyster sauce, soy sauce, millet and chives are ready. If you like garlic, you can also have a few cloves of garlic;
four Put oyster sauce with soy sauce in a bowl, mix it with proper amount of cold water, and the amount of water shall be less than that of vermicelli; Oyster sauce and soy sauce are all salty, so there is no need to add salt;
five Cut the prawns from the head to the tail with scissors, but do not cut them. Remove the intestines;
six Spread the cut prawns on the vermicelli, lift their tails to the sky, and pour the sauce with oyster sauce on the vermicelli;
seven Put the vermicelli prawns into the middle of the preheated steam oven, 100 ℃, 8 minutes; If you use a steamer, steam it on a high fire, and then put it into the steamer. Steam it for 5 minutes;
eight Before the cooking, heat a little vegetable oil. After the steamed shrimp with vermicelli is served, sprinkle the chopped chives on it. Pour hot oil on it while it is hot. The smell will burst out. Hot and cold food will smell good.
http://img04.sogoucdn.com/app/a/200863/img_url_1239_162444073751132
[Jade Meat Rolls]
This emerald meat roll is delicious and easy to make. It gives consideration to nutrition and delicacy. It is yellow and green. Although it loses emerald green after steaming, it looks tender. Vegetables are rich in dietary fiber and have water spirit.
http://img03.sogoucdn.com/app/a/200863/img_url_1239_162444073756824
Materials
8 pieces of cabbage leaves, some beef stuffing, some tofu, half carrot, half Pleurotus eryngii, 1 section of green onion, 1 piece of ginger, some salt, some soy sauce, some water, a pinch of medlar, and a little starch
1. Clean the cabbage and gently peel off the outer big leaf;
two Boil a pot of water, add a little salt, drop a few drops of oil, put the vegetable leaves into the pot, boil them soft and remove them;
3. The vegetable leaves are soft and elastic when the water is too cold;
4. Meat filling can be adjusted according to preference, either pure meat filling or meat and vegetable filling;
five Flatten the leaves, flatten the bulging hard stems, and spread some stuffing at the lower end of the leaves, which is optional;
six Roll up a circle from bottom to top, then beat the blades on both sides to the middle, and roll up again, with the seal pressed below;
seven Line up the dishes and put them on the plate. If there is a large disk, it will be more beautiful to put it in the shape of a flower; Steam in a steamer for 10-15 minutes, and adjust according to the amount of meat in the meat stuffing and the amount of stuffing;
eight Boil the steamed vegetable juice with a little water and oyster sauce, pour in starch slurry, and turn off the fire when it is transparent;
9. Pour the sauce on the vegetable roll, and then decorate it with medlar.
http://img03.sogoucdn.com/app/a/200863/img_url_1239_162444073784842
[Steamed Luffa with Garlic]
Today's "Steamed Luffa with Golden Garlic" is short in duration, light in taste, but full of garlic flavor. Especially after stir frying, garlic powder has a unique taste. A yellow and green combination is also very pleasing to the eye. It is a very refreshing steamed dish in summer.
http://img02.sogoucdn.com/app/a/200863/img_url_1239_162444073791083
Materials 2 towel gourds, 1 garlic, oil, soy sauce, steamed fish soy sauce
one Clean 2 towel gourds, scrape the green skin clean, and then cut them into 3cm sections;
2. Draw a flower knife at the section of the loofah, not too deep;
3. One end of garlic, beat and cut into minced garlic;
4. Add oil to the frying pan and heat it. Put garlic powder into the pan and stir it slowly over a small fire until golden;
five The towel gourd is placed on the plate, with the flower knife facing up, and the garlic powder is evenly scooped on the surface of the towel gourd;
6. Put the loofah into a cold water steamer, heat it, steam it for about 5 minutes;
7. The steamed loofah is still green, with garlic smell;
8. The surface is covered with soy sauce and steamed fish soy sauce will be more delicious.
http://img02.sogoucdn.com/app/a/200863/img_url_1239_162444073796491
[Steamed halibut]
The halibut is fresh, tender and white, suitable for steaming, boiling, barbecue and deep frying. Steaming is fast and convenient, and can highlight the delicacy of fish. Drizzle a little soy sauce. The fish is slightly sweet and tender. Even the fish soup is sweet and salty. I ate it with rice.
http://img03.sogoucdn.com/app/a/200863/img_url_1239_162444073796663
Materials
2 flounder, 1 fresh ginger, 1 pinch of chopped shallot, some soy sauce, and a little hot vegetable oil
1. Flounder natural thawing;
two Cut into small pieces, and put a piece of fresh ginger on each piece; Pour into a cold water steamer, boil and steam for 10 minutes;
3. After getting out of the pot, pick up the ginger slices and sprinkle small fragrant powder;
4. Pour proper amount of light soya sauce and sprinkle a little hot oil to stimulate the fragrance of chopped green onion;
5. The delicious fish can be simply steamed for easy enjoyment.
http://img02.sogoucdn.com/app/a/200863/img_url_1239_162444073804913
[Yam Meat Balls]
This time-saving, nutritious steamed dish is absolutely popular. The white yam slices are surrounded by meatballs like stars in the sky, and thick juice is poured on them, which is also very appetizing.
http://img01.sogoucdn.com/app/a/200863/img_url_1239_162444073808598
Primary Material Chinese yam section 1, 100g pork stuffing
[Seasoning] 1 section of scallion, 2 pieces of garlic leaves, 20g soy sauce, 1g salt, 20g starch
[Euryale sauce] 10g oyster sauce, 20g soy sauce, 15g starch, 150g water
one All materials are ready. Sweet potato starch and corn starch can be used as starches; Meat filling should be lean meat;
2. Scrape off the skin of yam, and then rinse it with clean water to prevent oxidation;
3. Cut the yam into 8mm thick discs;
4. Take a large flat plate of yam slices and place them around the plate,
5. Stir Chinese yam, green onion, soy sauce and salt evenly;
6. Pour the medicine filling into balls and place them in the circle formed by yams;
seven Put the prepared yam meatballs into the steamer at 110 ℃ for 15 minutes; Cool water can be put into the big steamer, steam for 12-15 minutes after the fire, and adjust according to the thickness of yam slices and the size of meatballs;
eight When the yam meatballs are almost out of the pot, boil the sauce: 10 grams of oyster sauce, 20 grams of soy sauce, 15 grams of starch, and about 150 grams of water. Heat them in a small pot over low heat and stir gently until the starch paste becomes transparent. Turn off the heat;
nine The steamed yam meatballs are immediately out of the pot. Pour the sauce on the yam slices and meatballs, and then sprinkle a little green garlic leaves or chopped shallots. The smell is delicious. The meatballs are firm and delicious. The yam slices are soft and glutinous, with a little sweet.
http://img01.sogoucdn.com/app/a/200863/img_url_1239_162444073816461
"Make delicious food with love, record beauty with heart, and present the mellow taste of ingredients with simple methods". I am the apple of Meggy's dance. I used to be an English teacher for 18 years. Now I am a homemaker who "cooks for love", food we media, original author of multi platform special cuisine, health manager, and ACI international registered dietitian. In the days of dealing with oil, salt, soy sauce and vinegar, my heart becomes more and more gentle, and I feel that "company" is the most beautiful and important thing in the world.
