Mom steamed rolls

Ingredients: 500 grams of pork jerky, 100 grams of shrimp, 600 grams of cabbage leaves, and 3 grams of spring onion.

Seasoning: 5 grams of salt, 3 grams of white sugar, 3 grams of Yujiakang chicken sauce, 4 grams of Tianyi Yipin fresh soy sauce, 50 grams of old soup,

Production steps

1. Add pork, salt, sugar, Yujiakang chicken sauce, old soup and season well, add shrimp and mix well. 
2. Cabbage leaves are simmered in water. 
3. Wrap cabbage leaves with meat filling, place in a plate, pour 80 grams of homemade chopped peppers, steam in a steam box for 10 minutes, pour fresh soy sauce from Tianyi, and sprinkle green onions. 
Homemade chopped 
peppers : 2.5 kg of chopped peppers, 500 grams each of ground ginger, wild mountain pepper, 300 grams each of white wine, garlic, and white vinegar, and 300 grams of hot cooked lard.

Sticky Rice Steamed Crab

Ingredients: Crab paste 300g glutinous rice 200g

Accessories: scallops, ginger, scallion, cooking wine, soy sauce, salt, monosodium glutamate, chicken, cooked rapeseed oil, the amount of 
practice:

1. After soaking the dried Yaozhu in a warm water basin, remove it and put it in a plate. Add cooking wine, ginger slices and shallots and steam for 1 hour, then take it out and crush it.

2. Soak the glutinous rice in the water basin for 2 hours. After draining and draining, put it in the cage and steam it for 35 minutes. Take it out and add the crushed stalks, soy sauce, salt, monosodium glutamate and chicken essence.

3. After the cream crabs are cleaned, chop them into eight noodle pots, add ginger slices, green onion knots and cooking wine for 10 minutes. In addition, place the crab on the glutinous rice in the cage in a plastic shape. After steaming for 15 minutes on the fire until cooked, take out a few drops of cooked rapeseed oil and add a little garnish.

Steamed large intestine with garlic and fragrant sauce

Ingredients: 500 grams of pig intestine

Accessories: 20 grams of garlic, 10 grams of Yangjiang tempeh, 5 grams of wild pepper, 5 grams of green onion, 5 grams of red pepper rings, 5 grams of peanut oil squeezed from the farm, 3 grams each of Meizhai soy sauce, 3 grams of oyster sauce, 3 grams of raw flour Chicken rice soy sauce, sugar, salt 2g each

practice:

1. Add salt and vinegar to the pig's large intestine and scrub for 10 minutes. Rinse it in a thin stream of water, and then scald it in a boiling water pot. Remove it with a towel to absorb the surface moisture.

2. Pig large intestine Napen, add garlic (paixong), Yangjiang tempeh, wild wild pepper, and add Meizhai soy sauce (local specialty in Guangzhou, mellow and fragrant, can be replaced by Haitian soy sauce), oyster sauce, chicken rice soy sauce, Peanut oil, sugar, and salt are mixed evenly. Finally, add raw flour and mix well. Put it in a steam box and steam for 10 minutes until cooked. Remove the surface and sprinkle with green onion and red pepper rings. Drizzle with hot peanut oil.

Three-color steamed vegetables

Ingredients: carrot, celery leaves, purple cabbage

Excipients: corn flour, flour, sesame, egg white

Seasoning: refined salt, sesame oil, garlic, pure oil

1. Wash and shred the carrots, shred the celery leaves and purple cabbage;

2. Add corn flour to carrot shreds, add flour, egg white, and clear oil to celery leaves and purple cabbage, mix well, and steam in basket for 5 minutes.

3. Add steamed radish, celery leaves, and purple cabbage to the seasonings and mix them separately.

Features: Three colors and three flavors

Steamed Egg with Sea Urchin and Shrimp

raw material:

One Dalian sea urchin, one fresh shrimp, one Zongguzhu, two eggs, one parsley leaf.

seasoning:

Salt and chicken flour. 
Production steps:

1. Open the sea urchin and take the meat. Gently rinse the black granules with running water and drain the water for later use.

2. Remove the head, shell, and tail of the shrimp. After opening, pick the shrimp intestine, soak up the water and set aside.

3. Zongguzhu was steamed and softened with ginger and onion water and then taken out for use.

4. After the eggs are broken, add 60 degrees of hot water, salt and chicken powder. After mixing, pour 3 \ 4 in a deep dish, steam into a steam cabinet with medium and low heat to 7 when mature, remove, and spread sea urchin on the egg surface After that, pour in the remaining egg liquid and steam into the steamer until it is 9 mature.

5. Take out the steamed eggs again, place the shrimp, yaozuo, and coriander leaves on the egg surface, and steam in the steaming cabinet for 4-5 minutes to remove the serving.

Steamed Fish Head with Plums

Ingredients: Fat fish head about 2500 grams

Accessories: 350 grams of plums, 50 grams of spicy Yunnan millet, 20 grams of fish sauerkraut, 2 grams of salt, 5 grams of chicken flour, 4 grams of MSG, 10 grams of Lee Kum Kee steamed fish stew oil, 8 grams of Liuyang soy sauce, 2 grams of Shaoxing rice wine, Zhan 3 grams of king pork sauce, a little pepper, 50 grams of lard, 2 grams of soy sauce, 2 grams of Donggu Yipin fresh soy sauce, 2 grams of onion ginger, 3 grams of minced garlic, and 2 grams of green onion

practice:

Cut the cleaned fish head in half, place the spatula into the dish, sprinkle with 3g of chicken powder, 2g of MSG, salt, Lee Kum Kee steamed fish stew oil, Shaoxing rice wine, pepper a little, marinate for 5 minutes Cover the fried plums with fish head and steam for 10 minutes until cooked. Remove the green onions and sprinkle with hot oil.

Production of plum vegetables:

1. Soak the plums in water for more than 12 hours (the water needs to be changed several times during the period) to remove the salty taste and cut into small pieces of about 0.5 cm. The fish sauerkraut is also cut into the same small pieces, and the millet is spicy and chopped for later use.

2. Heat the cut plums and sauté the water. Put the lard, spring onion, ginger, minced garlic, tempeh, spicy rice, fish sauerkraut and fragrant into the pan, add the plums and continue to stir-fry, add MSG 2g, Zengwang pork sauce, soy sauce, Donggu Yipin Fresh, 2 grams of chicken flour, stir-fry, put into a container and steam for 30 minutes.

Steamed Double Clam Meat

White clam meat is suitable for steaming eggs and cooking soup. Flower clam meat is more tender and sweet, suitable for frying. Two kinds of clam meats with different freshness and chives are added to make the taste more layered.

Raw materials:

Ingredients: 250 grams of flower clams, 250 grams of white clams, 200 grams of sandwich pork

Accessories: 1 small leek, 1 small ginger, 100 grams of chicken broth, appropriate amount of salt, 1 teaspoon of soy sauce, rock sugar powder, cooking wine, sesame oil, 1/2 teaspoon white pepper powder

practice:

1. Hide the meat filling and set aside.

2. After cleaning the flower clams and white clams, open an underwater pot and cook until the meat is taken from the opening. Chop the flower clams, chop half the leek, and chop the ginger for future use. (Be careful not to chop the white clam)

3. Pork stuffing, minced clam meat, minced chives, cooking wine, rock sugar powder, white pepper powder, raw soy sauce, sesame oil, and salt, stir well.

4. Carefully clean the clam shell again, and put the prepared filling into the clam shell. After steaming the steamer, remove it for 7-8 minutes.

5. Load the plate. Cut the remaining leeks into sections and place on the bottom of the plate. Place the steamed clams on it, then place the prepared white clam meat on the clam meat filling. Finally, pour the hot chicken soup and the steamed mixed juice. Serve.

Steamed Pork Ribs with Taro

At present, all kinds of pork ribs are mostly light in taste, and the taste is relatively single. This pork ribs is cooked with Lipu taro. It is full-scented and slightly sweet on the mouth. Steamed cooking can keep the nutritional value and moisture in the ribs.

Raw materials:

Ingredients: 200 g ribs, 100 g taro

Seasoning: Seasoning A (5g salt, MSG 8g, cooking wine 6g, Master Sun steamed meat powder 30g), Seasoning B (3g salt, 4g chicken essence, 30g cooked lard, 100g broth, 7g pepper ), 5 grams of red pepper and green onion, 50 grams of salad oil

practice:

1. Change the ribs to 2 cm long and marinate with A for 3 hours; change the taro to diamond-shaped pieces with a side length of 1.5 cm.

2. Put the taro into the bottom of the bowl, put B and ribs, and steam it in the steam box for 30 minutes. When it is ready to serve, sprinkle the green onion and red pepper grains and pour the hot oil out of the pot.

Steamed scallops with chopped peppers

The pickled fish does not need to be salted when it is marinated, because the salt content of the chili sauce is high; the chopped pepper sauce bought is relatively thick, it is best to cut the chili sauce thinner before use, so that the taste is more delicious Good; the time for steaming the band fish depends on the size of the band fish.

Ingredients: 250g

Auxiliary materials: appropriate amount of onion and ginger, 100 grams of chopped pepper, 6 grams of cooking wine

practice:

1. Fresh fish strips after removing the viscera and washing and cut into fish of appropriate size;

2. Slicing the onion and ginger with a knife for later use;

3. Put the strips of fish in a container, add onion and ginger slices, add cooking wine, stir and marinate for 20 minutes;

4. Put the marinated strips of fish on a plate and cover the fish with chop pepper sauce;

5. After the water in the steamer is boiling, put it in the steamer and steam for 10 minutes.

6. Take another pan and burn the oil. After the oil is hot, pour the hot oil into the steamed scallops and sprinkle with green onions.

Steamed Qiandao Lake Sturgeon with Mountain Pepper

This innovative dish in pursuit of freshness and freshness is steamed Qiandaohu catfish with mountain pepper. Steamed with the clams on the catfish, the seafood is rich, and the pepper is rich and spicy.

Ingredients: Qiandao Lake catfish 600 g, clam 250 g

Accessories: 15 grams of ground ginger, 15 grams of garlic, 20 grams of wild pepper, 15 grams of parsley segments, 15 grams of millet hot pepper and minced green pepper, 5 grams of dried pepper, 30 grams of raw soy sauce, 20 grams of minced garlic, 35 grams of Huadiao wine , 15g pepper oil, 15g chicken essence, 25g steamed fish stew oil, 10g refined salt, 15g balsamic vinegar, 15g white sugar

practice:

1. Wash and place the catfish in Qiandao Lake, add refined salt, wild pepper, flower wine, dried pepper, place clams around, steam in a basket for 8 minutes, and remove the soup. Steamed fish stew oil, raw soy sauce, sugar, balsamic vinegar and chicken essence are mixed into the sauce and boiled for later use.

2. Put the minced ginger, minced garlic, minced garlic, coriander section, green red pepper in the fish body, put salad oil in the pot, add a little pepper oil to burn to 70% heat, stir the spice head on the fish, and then pour in the heat The sauce is just fine.

Fresh Steamed Squid

Ingredients:

200 grams of fresh squid, 200 grams of vermicelli, 50 grams of garlic, minced red pepper and green onion.

seasoning:

Oyster sauce, steamed fish stew, salt, chicken essence, monosodium glutamate, and salad oil.

step:

1. After the fresh squid is cured, cut into slices;

2. Put the oil in the clean pot, first add 20 grams of garlic rice and stir-fry, then add the water to the pan and add salt to fry a few times. Add the remaining garlic rice to the pan and stir-fry with salad oil. Add the oyster sauce, salt, chicken essence and monosodium glutamate to the pan, then pour in the fresh squid and mix well. Place it on the plate over the fans and steam for 4 minutes. , Take out the steamed fish stew oil and sprinkle with minced green onions and red pepper grains, and then add hot oil to fragrant and serve.

Tempeh steamed catfish

Ingredients:

About 500g catfish, 1 parsley, 20g Yongchuan tempeh,

10g ginger, 5g salt, 3 cloves of garlic,

30ml soy sauce, 1 parsley,

Oil 15ml, wine 30ml

step:

1. Remove the viscera of the small catfish, rinse it with water, and chop into 2cm wide pieces.

2. Wash and chop chopped pepper. Ginger is peeled and minced with garlic. Wash the parsley and chop the leaves.

3. In the anchovy section, add ginger, Yongchuan tempeh, salt, minced garlic, soy sauce, oil, Shaojiu and crushed pepper, mix and marinate for 15 minutes.

4. Put the marinated catfish section into the steamer, cover with high heat and steam for 8 minutes.

5. Finally, remove the steamed tempeh from the steamer and sprinkle it with crushed parsley.

Pho Steamed Pork Ribs

Ingredients: 10 ribs, 500g pho

Excipients: 10 grams of ginger, 15 grams of garlic, 10 grams of dried peel, 40 grams of rock sugar, 70 grams of millet spicy, 350 grams of tempeh

step:

1. Boil the pan to 60% heat, add 10 grams of minced ginger, 15 grams of minced garlic and add fragrant, and then add 10 grams of fennel peel (heated in water to soften in advance), 40 grams of rock sugar, 70 grams of millet spicy, Crushed 350 grams until the rock sugar melts, add 100 grams each of Guilin hot sauce, seafood sauce, Zhuhou sauce, 70 grams of peanut butter, 300 grams of Huadiao wine, 15 grams each of raw soy sauce, Meiji fresh soy sauce, 10 grams of chicken powder Served in minutes.

2. The ribs are cut into small pieces with 20 pounds, and the blood is removed. The gauze is placed in a dryer and shaken for 20 minutes. Take out the hot and spicy sauce and mix well, then add 3000 grams of vegetable water, sprinkle the dried starch, mix well, and pour the salad. Cover with oil and refrigerate for 2 hours.

Take the food process:

1. Take 10 ribs into a bowl and steam for 15 minutes on high heat until cooked.

2. Take 500 grams of rice noodles into a plate, steam for 2 minutes on high heat, take out the steamed pork ribs and soup with meat and pour on the rice noodles. Sprinkle 10 grams of scallion and 5 grams of red pepper on the table.

Steamed egg three sisters

Ingredients: 600 grams each of pork, cattle, and sheep.

Accessories: 6 eggs, 50 grams of ham sausage, 25 grams of horseshoe.

Seasoning: 6 grams of Sichuan salt, 300 grams of special broth.

Taste type: savory

Production:

1. First clean the pork, beef, and lamb sticks repeatedly, put them into a boiling water pot, simmer the water to remove the floating foam, and remove.

2. Wash it again, break the three bones and remove the bone marrow, put it in the container, and steam the bone marrow on the steamer.

3. Put the eggs, steamed bone marrow, Sichuan salt, and clear water in a steaming bowl and stir repeatedly.

4. Cut the ham sausage and horseshoe into fine velvet, stir in boiling water, cook into salty and fresh dumplings, thicken, and drizzle on top of steamed eggs.

Tips:

When you do not master the heat during operation, when the egg is steamed, the egg will steam and foam.

Dishes reviews:

Bone marrow is an ordinary thing, but the beauty of this dish is all in the mix of main and auxiliary materials. The masters apply a little skill to make the ingredients nourish each other's hair. They do not smell the bone marrow, but they smell the steamed egg fragrant. effect. Egg protein is the best ideal protein in the balance of quality, variety and composition, and contains amino acids necessary for the human body; it is matched with bone marrow of pigs, cattle, and sheep, and is nutritious and healthy. Pregnant women eat "orchid steamed eggs", which is conducive to the conception and maintenance of the fetus. Postpartum eating "catfish steamed eggs" is good for removing stasis and rejuvenating. Young children can eat "three marrow steamed eggs" to strengthen their physique. The city cooking association evaluated it as a special dish of Chengdu.

Steamed Huaiyang Sanxian

Ingredients: 4 gluten, 2 louvers, proper amount of salted fish, 250 grams of minced meat, 50 grams of horseshoe.

Seasoning: moderate salt, 3 grams of chicken powder, a little white pepper, 20 grams of clear chicken soup.

practice:

1. Add the salt, cooking wine, and white pepper powder together with the minced pork with the minced meat and scratch.

2. The gluten is opened into a small mouth and stuffed into the minced meat. The louver is changed into a rectangle of 8ⅹ10, and the minced meat roll is evenly spread into a cube. The soaked salted fish is changed to a knife. Add the above seasonings to the plate, add chicken broth and steam for 30 minutes.

Residual spicy steamed meat

raw material:

500 grams of pork belly, 40 grams of alfalfa flour, 200 grams of sweet potato pieces, appropriate amount of slag spicy seeds, 10 grams of salt, honey, thirteen incense, pepper powder, green onion rice, ginger rice, and green onion flowers.

System of law:

1. Wash the pork belly, steam it in the basket until it is mature, take it out, coat the skin with honey, and fry it in the heat until the skin is colored and bubbly. Remove the drained oil. After cooling, cut into 5 cm long, 4 Centimeter-wide and 0.6-cm-thick slices, mixed with slag spicy seeds, thirteen incense, alfalfa flour, salt, pepper powder, shallot, ginger, and mix well;

2. Take a steaming bowl, place the mixed pork belly slices with the skin facing down, and steam for 2 hours. Put the sweet potato pieces on the table and sprinkle them on the plate.

Reviews:

The meat is fresh and fragrant, but not greasy, and the local flavor is strong.

Method for making slag spicy seeds:

Dry the fresh corn harvested in summer and autumn, turn it into corn dregs, blanch with boiling water, and add dried peppers to the basket for 10 minutes.