Does everyone have a child's shoe that loves steamed pork noodles and steamed pork ribs so that you will fall in love with this taste ~~ In fact, it is really delicious and the method is super simple. There is no need to smoke. Pour in the seasoned ingredients and mix well. Put it in a pressure cooker (steamer) and steam for 30 minutes. You can eat it ~~ Crispy, soft, tender and refreshing. Try it when you want to be lazy ~
Steamed Pork Ribs with Beans
Ingredients: 700g small row, 100g rice, 2 teaspoons of bean curd milk, 1 teaspoon of old soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of white wine, appropriate amount of shallot, proper ginger, 1 Anise, 10 peppercorns, 1 small red pepper
Method: 1) Prepare the raw materials 2) Put the ribs in the water and clean them 3) Remove the drained water and add the white wine 4) Sprinkle the sliced onion ginger and marinate for 15 minutes 5) Pick out the onion ginger and add 2 spoons of curd milk 6) Add 1 teaspoon of old soy sauce, 1 teaspoon of oyster sauce, 1/2 teaspoon of salt 7) Add 1 teaspoon of sugar 8) and stir well, marinate on the side 9) Put the rice that has been washed and dried beforehand into oil-free In a wok with water, put star anise, pepper, and red pepper in 10) Slowly stir-fry the rice until the rice is slightly yellow, and then turn off the heat. 11) Put the rice and star anise together in the cooking machine and break it. Granulated rice pieces 12) Pour rice pieces into ribs 13) Grasp and mix evenly so that the surface of each piece of ribs is evenly covered with rice pieces 14) Put in a dish and put in a pressure cooker 15) Steam in a pressure cooker for 30 minutes, steam well Just take it out
Ingredients: 500g potatoes, 150g spiced steamed rice noodles, 1.5 tablespoons steamed beancurd, 1 chive, 2 pieces of garlic, appropriate amount of ginger, 1 tablespoon of bean curd sauce, appropriate amount of salt, 2 tablespoons of cooked vegetable oil, 1 teaspoon of chicken flour
Method: 1) Peel the potatoes, cut into pieces, then wash the starch with water to prevent discoloration. 2) Wash the chives and chop them into green onions, chop the watercress sauce, and cut the ginger and garlic into foam. 3) Drain the potatoes, add watercress, ginger, chives, garlic, fermented bean curd, cooked vegetable oil, chicken powder, and a moderate amount of salt and mix well, and taste for 20 minutes. 4) Add steamed rice noodles. 5) Mix well so that each potato is covered with rice flour. 6) Lay vegetable leaves under the steamer, put the rice-soaked potatoes into it, and steam in a steamer for 35-40 minutes.
Steamed chestnuts and small chestnuts
Ingredients: 500g pork belly, 135g red steamed vegetable powder, 30ml south milk, 15ml cooking wine, 1 teaspoon salt, 1/2 teaspoon chicken essence, appropriate pepper powder, appropriate shallot
Method: 1) Pork belly cut into thick slices of about 0.6CM 2) Place in a large bowl, add steamed vegetable powder, cooking wine, southern milk, salt, chicken essence, pepper, and a small amount of water and mix well, grab by hand for 5 minutes to make 3) Put the mixed meat neatly in the steamer, put it into the steamer 4) Cover the lid, steam for 45-50 minutes after steaming (only 20-25 minutes if using a pressure cooker) 5) Sprinkle a small amount of green onion after it is out of the pan, and the fragrant steamed meat will be ready!
Ingredients: 350 grams of small steaks, steamed meat powder, 150 grams of chestnuts, 2 slices of ginger, 1 tablespoon of cooking wine, sweet noodle sauce (or soy sauce), 1 tablespoon of salt, sugar, and pepper
Method: 1) After adding the marinated meat to the small platters and mix well, marinate for more than 30 minutes. 2) Pour the marinated platoons into the steamed meat powder and mix well. You can add a little water and mix again. 3) The chestnuts are placed on the bottom of the steaming pan first, and the marinated platoons are lined. Steam over high heat for about 50 minutes until cooked through.
Steamed Fish with Spicy Noodles
Ingredients: 300g grass carp pieces, 100g glutinous rice, right amount of oil, right amount of salt, right star anise, right cinnamon, right pepper, right fragrant leaves, right ginger, right bean curd, right cooking wine, right pepper
Method: 1) Put glutinous rice, star anise, cinnamon, fragrant leaves and pepper into a pot and fry; 2) Continue to fry the rice until it turns yellow, and the ingredients emit fragrance; 3) Pour the fried rice into the grinder 4) Crush them together into fine particles; 5) Put them in a bowl, add fish cubes, and add salt, cooking wine, pepper, ginger, oil and bean curd; 6) Pickle and marinate together for half an hour 7) Put the corn leaves into the bottom of the steamer; 8) The well-marinated fish pieces on the top; 9) Steam for 15 minutes on high heat after boiling the water, then sprinkle some water and an appropriate amount of oil on the top, and steam on the high for ten Five minutes; 10) Sprinkle the shallots after the pan is ready.
Ingredients: pumpkin, steamed rice noodles, spring onion, salt, oyster sauce, soy sauce, soy sauce, brown sugar, black pepper, salad oil
Method: 1) Peel and cut 3cm square pieces of pumpkin, chopped spring onion 2) Take a small bowl and mix the right amount of salt, oyster sauce, soy sauce, brown sugar, black pepper, chopped green onion, tempeh sauce, salad oil into sauce 3 ) Go to the big bowl, mix the seasonings into the pumpkin, then pour in the steamed rice noodles and mix well 4) Row the pumpkins into the big bowl one by one, fill it up, cover with plastic wrap, and steam in the steamer for 20 minutes To cool, turn the bowl upside down on the plate and arrange the pumpkin slightly.
Steamed catfish with chopped pepper powder
Ingredients: 1000g catfish, 100g white steamed vegetable powder, 30ml oil, 2 tablespoons of salt, 15ml cooking wine, 30ml vinegar, 20g ground ginger, proper chicken essence, proper pepper powder, 25g chopped pepper sauce, 15ml water starch
Method: 1) kill the catfish live, remove the intestines and gills, divide it into four sections, put on a flower knife, wash and filter the water 2) put the processed catfish in a large pot, add salt, cooking wine, ginger, vinegar, Mix chicken and pepper, marinate for 15-20 minutes, spread white steamed vegetable powder on the plate, and pat steamed vegetable powder on both sides of the pickled fish pieces. 3) Place the powdered fish pieces in the tinned steamer OK, put it in the steamer that has been filled with water and steam. 4) Cover the lid and steam for 20 minutes on high heat. 5) Chop pepper sauce 25g, vinegar 15g, water 100g, oil 30g. Then add the water starch and thicken, turn off the heat when the soup is thick. 6) Add a tray under the steamer, pour the chopped pepper sauce on the steamed fish, and sprinkle the spring onions.
Steamed Chicken Leg
Ingredients: 7 chicken legs (less than 500g), 1 potato, 1 bag of rice flour seasoning
Method: 1) Pick up the chicken leg from the bone and cut into small pieces. Put chicken in a container and don't throw bones. 2) Pour the sauce noodles and rice noodles in the bagged rice noodle seasonings into the container and mix with a little water. 3) Cut the potatoes during the marinating chicken. Spread the potato chips on the bottom of the plate and put the marinated chicken leg on top. 5) Steam on the pan! 6) Steam out and sprinkle green onions!