Chinese Food
On the Upgrade -- a quick Kwai steamed dish
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Compared with fried dishes, steamed dishes use less oil. They can keep the nutrition and original taste of the food more easily. They are easy to make and not easy to catch fire after eating. This time, the life wharf three layer stainless steel steamer with double bottom is used. The storage is only the height of a pack of paper towels. However, the use capacity is particularly large. The layer height is also enough to steam large steamed bread and buns. There is no need to worry about mutual adhesion and top cover. The steamed fish, Panlong eggplant with minced meat, thousand layer meat cake, spicy chicken leg and egg salad in the picture all come out in one pot. Besides, the heat sources such as open fire, electric pottery furnace and electromagnetic furnace can be used. Regular operation is more convenient. Food grade stainless steel material, toughened glass visual window, anti overflow edge design, energy gathering and magnetic conducting composite bottom, excellent sealing performance, many advantages, very suitable for home use.
Cooking ingredients
Cooking Steps
Step1:Chop fat and thin pork. Add chopped carrot and agaric. Mix salt, thirteen spices, vegetable oil, raw soy sauce, cooking wine and wate
Step2:Clean eggplant. Cut the blade at an angle of 45 degrees. Do not cut the bottom 1 / 3. Turn eggplant to repeat the process after completio
Step3:Put the cut eggplant on the plate. Put meat filling in the middle of each piece. Put it in the middle of the steamer
Step4:Remove the internal organs of the big yellow croaker. Scrape and wash. Mix the steamed fish and soy sauce with a little salt and pepper. Pour them on the fish. Cut the flower knife on the fish. Put on the shredded green onion and ginger and a little shredded pepper. Put them on the top of the steamer. Put the washed eggs on this laye
Step5:Add spicy marinade and a small amount of water to the chicken leg. Put it into a fresh-keeping bag and massage it to taste. Marinate it in the refrigerator for one night and take it out
Step6:Spread a little leftover meat on the surface of the handgrip pie. Cover the surface with another layer of pie. Repeat this step. If you think the hand-held cake is greasy, you can use the dumpling skin, apply a little oil in the middle, or add some green vegetables to the meat stuffing and mix well.
Step7:Cut the cake into four pieces, stack them together, and put them in the lower part of the steamer together with the chicken leg
Step8:After the water in the steamer boils, steam for about 30 minutes in high heat. The specific time can be increased or decreased as appropriate. Remove the steamed eggplant and steamed fish from the cage drawer. Remove the thousand layer cake and chicken leg after finishin
Step9:Slice the egg. Put it on the plat
Step10:Dice the onion. Chop the onion and garlic. Mix with a little vegetable oil and cold soy sauce
Step11:Just pour it on the eg
Step12:Sprinkle some scallion flowers on the steamed fish. Or pour a spoon of scallion oil. Dip it in the juice and eat it
Step13:Detai
Step14:Detai
Cooking tips:There are skills in making delicious dishes.
