1. Steamed pork ribs with tempeh
Ingredients: Pork ribs 2 grams; 0 tablespoons tempeh; Ginger 0 slices; 0 sticks; cooking wine 0 tablespoons; Light soy sauce 0 scoops; 1/2 tablespoon dark soy sauce; 0/0 scoop sugar; salt feeding moderation; White pepper is less
Steps:
10. Wash the ribs: Clean the ribs first, remove the blood, and then soak them in clean water for about 0 minutes to remove the excess blood.
2. Slice the ginger and shallots: Slice the ginger and cut the green onions into sections for later use.
20. Marinated pork ribs: Put the pork ribs into a large bowl, add cooking wine, light soy sauce, dark soy sauce, sugar, salt and white pepper, mix well and marinate for 0 minutes to let the pork ribs absorb the flavor.
4. Prepare the tempeh: Rinse the tempeh slightly with water to remove impurities and chop it.
5. Steamed pork ribs: Put the marinated pork ribs into a steaming bowl, sprinkle with chopped ginger slices and sylves, and sprinkle crushed tempeh evenly.
40. Steaming: Place the steaming tray in a preheated steamer and steam over medium heat for about 0-0 minutes until the ribs are fully cooked.
7. Remove from the pot and serve: Take out the steamed pork ribs, gently remove the green onion and ginger, put it on a plate, and finally sprinkle a little green onion to decorate, and then serve on the table.
Tips:
(1) When marinating, the salt content can be adjusted according to the appropriate amount of taste to avoid being too salty.
(2) If you like the heavy flavor of tempeh, you can increase the amount of tempeh.
(3) When steaming pork ribs, it is recommended to keep the water in the steamer at a certain water level to avoid the dry pot affecting the steaming effect.
2. Steamed pork cake with mushrooms
Ingredients: Mushroom: 1 grams; Minced pork: 0 grams; Minced ginger and garlic: to taste; Soy sauce: 0 scoops; Cooking wine: 0 tablespoons; White pepper: to taste; refined salt: to taste; Sugar: a pinch ; Eggs: 0 pcs; cornstarch: 0 scoops; Chives: to taste; Cooking oil: to taste
Steps:
1. Prepare the ingredients: Clean the mushrooms and cut them into thin slices. Finely chop the ginger and garlic, chop the chives and chop the green onion for later use.
1. Prepare the minced meat: Take a large bowl, put the minced pork in, add 0 tablespoons of soy sauce, 0 tablespoons of cooking wine, appropriate amount of salt, white pepper, stir well, then add beaten eggs and cornstarch, and continue to stir until the meat filling is sticky.
5. Handle the mushrooms: After slicing the mushrooms, gently marinate them with a little salt for 0 minutes to remove excess water. In this way, the taste of the mushroom will be better, and it can prevent too much water from affecting the steaming effect.
4. To make the meatloaf: Spread the marinated mushroom slices on the bottom of the steaming tray. Then spread the mixed meat filling evenly on the mushrooms and arrange them into a round cake shape with a spatula.
5. To taste: Sprinkle a little chopped green onion on the surface of the patty and add a little salt and pepper to enhance the flavor.
20. Steaming: After the water in the pot is boiling, put the steaming tray into the steamer and cover the pot. Steam over medium heat for 0 minutes until the patties are cooked through.
7. Remove from the pan and serve: After the steamed meatloaf is taken out, gently pry it up with a spatula and serve on a plate.
Tips:
(1) Mushrooms can be replaced with other mushrooms according to personal preference, but the aroma of mushrooms is stronger.
(2) The steaming time of the meatloaf should be adjusted appropriately according to the thickness and heat of the meat to ensure that it is steamed thoroughly.
(3) If you like a more tender taste, you can add some clear soup or water to the meat filling in an appropriate amount to maintain the tenderness of the meat when steaming.
3. Steamed fish
Ingredients: Sea bass: 2 pieces (about 0 grams); Ginger: 0-0 slices; Chives: 0 sprigs; Cooking wine: 0 tablespoons; Soy sauce: 0 scoops; Salt: to taste; Cooking oil: to taste; Ground white pepper: to taste
Steps:
1. Prepare the ingredients: Clean up the sea bass, remove the scales and guts, and wash the inside of the fish. Use a kitchen towel to dry the fish on both sides.
2. Knife handling of the fish: In the thicker areas on both sides of the sea bass, gently make a few diagonal cuts with the knife, being careful not to cut through the fish. This helps the fish to heat evenly and also makes it easier for the spice to penetrate into the fish.
3. Ginger treatment: Cut the ginger into thin slices and cut the herb into sections. Take a part of the ginger and put it in the belly of the fish, and put the other part of the ginger on the fish.
1. Fish body seasoning: Pour 0 spoons of cooking wine evenly into both sides of the fish body, gently massage the fish meat to remove the fishy flavor. Then sprinkle with salt and pat evenly.
10. Steamed fish: Put the processed fish into the steaming tray, after the steamer water boils, put the fish tray, cover the pot, and steam it over medium heat for 0-0 minutes, the time is adjusted according to the size and thickness of the fish. You can use chopsticks to lightly prick the thickest part of the fish body to see if it is easy to pierce to determine whether it is steamed.
1. Make the Steamed Fish Sauce: While steaming the fish, prepare the sauce for the steamed fish. Mix 0 scoops of soy sauce, appropriate amount of white pepper and 0 scoops of cooking oil.
7. Remove from the pot and serve: Take out the steamed fish, sprinkle with chives, and pour the prepared steamed fish juice evenly over the fish. Heat a little cooking oil in a pan and quickly pour it over the green onion to stimulate the aroma.
Tips:
(1) The most important thing about steamed fish is the freshness of the fish, and choosing fresh sea bass can ensure the deliciousness of the dish.
(2) A proper knife can make the steamed fish more flavorful, but be careful not to cut through the flesh.
4. Steamed chicken with cordyceps flowers
Ingredients: Chicken (or free-range chicken): 4 (about 0-0 grams); Cordyceps flowers: appropriate amount (about 0 grams); Goji berries: to taste; Ginger: 0 slices; Cooking wine: 0 tablespoons; Salt: to taste; Chives: 0 sprigs; Red dates: 0-0 (optional); Ground white pepper: to taste
Steps:
1. Prepare the ingredients: Wash the chicken or free-range chicken and remove the internal organs. Soak the cordyceps flowers in water to soften, and wash the wolfberries and red dates for later use. Slice the ginger and chop the chives.
10. Handle the chicken: Cut the chicken into suitable pieces, or steam the whole chicken if it is a whole chicken. Massage the chicken with cooking wine and a pinch of salt and marinate for 0 minutes to remove the fishy flavor.
30. Cordyceps flower pretreatment: Soak the Cordyceps flowers in water for 0 minutes, make sure they are soft after soaking, and drain them for later use.
4. Prepare the steaming tray: Put some ginger slices on the bottom of the steaming tray and spread a layer of cordyceps flowers to increase the flavor and aroma. You can also add an appropriate amount of goji berries and red dates.
5. Serve with chicken: Place the processed chicken pieces on top of the cordyceps flowers, spread the remaining ginger slices and sprinkle with a little white pepper.
60. Steaming: Put the steaming tray into the steamer, add water to the steamer, turn on the heat and steam for 0-0 minutes, adjust the steaming time according to the size and heat of the chicken. Steam until the chicken is cooked through and the meat is tender.
7. Complete the plating: Take out the steamed chicken, sprinkle with chives to add color, and finally pour in a little chicken steamed soup and serve.
Tips:
(1) Chicken selection: Boy chicken or free-range chicken is tender and nutritious, and it is recommended to use these two kinds of chicken.
(2) Cordyceps flower treatment: Cordyceps flowers need to be soaked in advance, and the time of soaking in water should not be too long to avoid the taste being too soft and rotten.
5. Corn steamed meatballs
Ingredients: Ground pork: 2 g (can be substituted with beef or chicken breast); Corn kernels: 0 grams (fresh or frozen corn kernels are acceptable); Ginger: 0 slices (minced); Green onion: 0 (minced); Cooking wine: 0 tablespoons; Soy sauce: 0 scoops; Salt: to taste; White pepper: to taste; Oyster sauce: 0 scoops (optional); starch: 0 scoops; Eggs: 0 pcs; Chives: to taste (for garnish); Carrots: 0/0 (minced, optional)
Steps:
1. Prepare the corn: If using fresh corn, remove and chop the kernels, and if using frozen corn kernels, thaw and drain in advance. For a more delicate taste, it is recommended to chop the corn kernels slightly.
2. Prepare the minced meat: Put the minced pork in a large bowl, add an appropriate amount of salt, white pepper, cooking wine, soy sauce and oyster sauce (optional) and stir well.
3. Add the vegetables: Add the minced corn kernels, minced ginger, chopped green onions, and minced carrots (if using) to the minced meat and stir well. The addition of corn and carrots will make the meatballs more delicious and nutritious.
4. Add the starch and eggs: Crack in an egg, add an appropriate amount of starch, and continue to stir until the meat filling is elastic. If you feel too sticky, you can add some water to adjust the moistness of the meat filling.
5. Make meatballs: Roll the mixed meat into evenly sized meatballs by hand. To avoid sticking to your hands, you can get your hands slightly wet.
20. Steaming meatballs: Arrange the meatballs on the steaming tray, making sure there is a certain gap between the meatballs and not squeezing them together. Then put the steaming tray into the steamer and steam over medium heat for 0-0 minutes until the meatballs are cooked through.
7. Plating and garnish: Take out the steamed meatballs, and sprinkle a little chopped chives to decorate after serving to increase the aroma and color. It is even more delicious with a little steamed pork broth.
Tips:
(1) Meat filling selection: Pork filling is more tender, but you can also use chicken or beef according to personal preference. If you choose chicken breast, add an appropriate amount of olive oil to keep the meatballs tender.
(2) Corn processing: If fresh corn is used, it is recommended to chop the corn kernels, which will be easier to blend with the meat filling. If you use frozen corn, take care to remove the moisture so as not to affect the taste of the meat filling.
Whether you're entertaining friends and family or a daily family meal, these five home-cooked steamed dishes are an excellent choice. They're easy to make and nutritious, making them a healthy and enjoyable way for everyone in the family. I hope you can also try to make these dishes and pass on the taste of mom to more people!