Chinese Food
We have more flowers in bloom and more in abundance every year, Meyer
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In every festival, Chinese people always have family and friends reunions and banquets according to traditional customs. How to prepare a meal in a short time. It's beautiful and delicious. It directly tests the cooking skill and coping ability of the cook. With it, it's only 7 minutes. It's all food. When the guests come home, the housewife is always busy preparing dishes in the kitchen. The kitchen space is narrow. There are many dishes to prepare. Each dish is cooked in a frying pan one by one. The time will be long. What can I do if I don't want to make all the cooking fume? In fact, we can change the way of cooking. At the same time, make full use of the existing kitchenware. You will find that the efficiency is greatly improved, and there is no lampblack at all. It is still a delicious table. Of all the cooking methods, steaming is the healthiest. Keep the nutrition of the ingredients intact. Keep the original taste. So, there is a large space multi-layer steamer which can help you solve these problems. MEYER Kwai Lok quick three series steamer is chosen this time. It has a diameter of 28c
Cooking ingredients
Cooking Steps
Step1:The handle of Meiya cool steamer is different from other steamers. It is ergonomically designed. It is very comfortable to take. In the process of cooking, you can put a spatula on it to keep the hearth clean and tidy.
Step2:The special handle design of Meiya Kule steamer enables the lid to be placed vertically. It does not occupy the precious kitchen space. The key is that the angle of vertical setting makes the condensate not flow to the hearth. It's very intimate.
Step3:The most precious thing in the kitchen is the space. Although the steamer has a large space, it has three layers. But it has a delicate storage design. It can enjoy the perfect three layers of space and only occupy one storage volume of the steamer. Very space efficient. There are clear storage instructions at the bottom of the pot.
Step4:Clean the shell of oyster with a brush. Wash the oyster meat. Put it on the plate
Step5:Cut the garlic into very thin mashed garlic. Cut the hot millet into circles. Heat the oil pan. Put in some oil. When the oil temperature is 5% hot, stir fry the garlic and millet to make it fragrant. Put it in reserv
Step6:Spread the stir fried garlic into each oyster with a small spoo
Step7:Pour raw sauce on each oyster. Refrigerate it.
Step8:All materials, except oil, are mixed and put into a kneading procedure in the bread machine to knead into smooth dough. No bread machine, just knead it into smooth dough by han
Step9:The dough is divided into two parts on averag
Step10:Sprinkle dry powder on the chopping board to prevent sticking. Two copies of flat into equal length rectangular surface respectivel
Step11:One of them is cut into about 3mm strips
Step12:Brush a little oil on the first piece and put a thin strip on it. Then brush a layer of oil on the surface of the thin strip to prevent adhesion. Put another layer of thin strip and then brush oil. Finish in turn. Brush oil on the last layer of surface
Step13:Roll up and cut into even section
Step14:Put anti sticking paper on the steamer drawer, put on the silver roll blank, and ferment. We can deal with fish while waiting for fermentatio
Step15:Remove scales, fins and internal organs of sea bass. Smear the fish with salt and cooking wine. Marinate for 10 minutes. Remove the head and tail. Set asid
Step16:Cut 5-1 cm thick slices from the back of the fish to the belly of the fish. Do not cut the belly of the fish.
Step17:The fish head is placed on the side of the plate. The cut fish body is opened. It is opened like a peacock opening the screen. The fish tail can be hidden in the middle
Step18:Prepare onion and ginger, green pepper and cut them into circles. Remove the seeds. Part of scallion and ginger is cut into sections and slices, which is easy to pick out after steaming. Part of slicin
Step19:Take the onio
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Cooking tips:1. Oysters must not be steamed for a long time. Otherwise, oyster meat will be old and affect the taste. 2. Due to different water absorption of flour, the amount of liquid shall be increased or decreased by 10 grams according to the situation. The surface of the silver roll should not be too soft. Otherwise, it will affect the shape. 3. Here is a fermentation method. Primary fermentation is different from secondary fermentation. It needs boiling water and steaming. 4. When rolling the silver wire, it should be tight as much as possible to avoid over relaxation after fermentation. 5. The time of steaming fish must not be long, or the fish will be firewood. The taste is not good. Steamed fish should be virtual steamed. Turn off the fire just a few minutes later. Cover and simmer for a few minutes. 6. A little vinegar is added to the seasoning of steamed fish. It has the effect of removing fishy smell, improving freshness and relieving greasiness. There are skills in making delicious dishes.
