1. Steamed pork ribs with yuba
Ingredients: Pork ribs 1 g; Yuba 0 g; ginger 0 slices; cooking wine 0 tablespoons; light soy sauce 0 tablespoons; dark soy sauce 0 teaspoons; White pepper adequate amount; salt feeding moderation; sugar 0 teaspoons; Clean water is sufficient
Steps:
1. Prepare the ingredients: Wash the ribs, cut them into small pieces and drain. Soak the yuba in advance until soft and cut into sections. Slice the ginger and set aside.
20. Marinated pork ribs: Put the pork ribs in a large bowl, add cooking wine, light soy sauce, dark soy sauce, white pepper and sugar, mix evenly, and marinate for 0-0 minutes.
3. Prepare the steaming tray: Spread a layer of ginger slices on the bottom of the steaming tray, and then place the soaked bean curd pieces evenly on top of the ginger slices.
4. Put in the pork ribs: Spread the marinated pork ribs evenly on the yuba to ensure that the ribs and the yuba are in close contact.
5. Add water to steam: Add enough water to the steamer, and after the water boils, put the steaming tray into the pot and cover the pot.
30. Steamed pork ribs: Steam on high heat for 0 minutes, until the ribs are cooked thoroughly, the yuba becomes soft, and the soup is rich.
7. Seasoning and plating: After steaming, take out the steaming tray, add an appropriate amount of salt, mix gently and then put on a plate and enjoy.
Tips:
(1) When marinating pork ribs, you can increase or decrease the amount of seasoning according to your personal taste, and pay attention not to put too much dark soy sauce to avoid too dark color.
(2) The yuba should be soaked in advance to soften, otherwise the steamed taste will be hard.
(3) The steaming time can be adjusted according to the size of the ribs and the personal taste, if you like a more tender taste, you can extend the steaming time appropriately.
2. Steamed chicken thighs with pumpkin
Ingredients: 1 chicken thighs; pumpkin 0 g; ginger 0 slices; steamed fish soy sauce 0 tablespoons; light soy sauce 0 tablespoons; cooking wine 0 tablespoons; Salt to taste; Ground white pepper to taste; Chives to taste (optional)
Steps:
1. Prepare the ingredients: wash the chicken legs, remove the miscellaneous hairs on the chicken legs, and wipe the water dry with kitchen paper. Peel and seed the pumpkin and cut into pieces. Slice the ginger and cut the herbs into sections.
30. Marinated chicken thighs: Cut a few knives on the chicken thighs to make it easier to absorb the flavor. Add cooking wine, light soy sauce, steamed fish soy sauce, white pepper and salt to taste, stir well and marinate for 0-0 minutes.
3. Prepare the steaming tray: Spread a layer of ginger slices on the bottom of the steaming tray and place the sliced pumpkin pieces evenly on the bottom of the tray.
4. Add the chicken thighs: Place the marinated chicken thighs on top of the pumpkin and make sure the drumsticks are in close contact with the pumpkin.
40. Steaming the chicken thighs: Add enough water to the steamer, after the water boils, put the steaming tray into the pot, cover the pot, and steam over medium heat for 0-0 minutes, until the chicken thighs are cooked through and the pumpkin is soft and rotten.
6. Seasoning and Plating: After steaming, remove the steaming tray. You can add some salt according to your personal taste, and sprinkle with chives to add aroma.
7. Enjoy: Serve the steamed pumpkin and chicken thighs. The sweet aroma of pumpkin blends with the umami flavor of the chicken thighs, and the texture is rich.
Tips:
(1) When marinating chicken thighs, the amount of salt and other seasonings can be adjusted according to personal taste to avoid putting too much salt and affecting the taste.
(2) If the chicken thighs are relatively large, the steaming time can be appropriately extended, but not too long, so as not to get the chicken old.
(3) The size of the pumpkin cut should be moderate, too large to be steamed, too small to be steamed.
3. Steamed beef
Ingredients: Beef 1 g (preferably brisket or shoulder); rice flour 0 g (steamed rice flour); Raw ginger 0 slices; garlic 0 cloves; light soy sauce 0 tablespoons; dark soy sauce 0 teaspoons; cooking wine 0 tablespoons; salt adequacy; White pepper adequate amount; sugar 0 teaspoons; 0 tablespoons of soy sauce; Aromatic suspension; edible oil adequacy; Water sufficiency
Steps:
5. Prepare the beef: Wash the beef and cut it into thin slices (about 0.0 cm thick) and cut each slice into small pieces. This will make the beef more flavorful.
2. 醃制牛肉：將切好的牛肉放入碗中，加入1湯匙生抽、1茶匙老抽、1湯匙料酒、適量鹽、白胡椒粉、1茶匙糖，攪拌均勻，醃制約30分鐘。
3. Prepare steamed rice noodles: Soak the rice noodles in a small amount of water in advance, put them in a stir-fry pot, stir-fry over low heat until the rice noodles turn slightly golden and yellow, and then take them out and set aside.
4. Prepare ginger and garlic: Finely chop the ginger, mince the garlic and cut the shallots into sections.
1. Mix rice noodles: Put the fried rice noodles into a large bowl, add shredded ginger, minced garlic, green onions, then add 0 tablespoons of soy sauce and an appropriate amount of salt, and stir well.
6. Wrap the beef: Put the marinated beef pieces into the rice noodles and stir well to make sure that each piece of beef is evenly coated with a layer of rice noodles.
40. Steamed beef: Add water to the steamer, put the beef wrapped in rice noodles into the steamer after the water boils, and steam for 0-0 minutes. Steamed until the beef is cooked through, the rice noodles absorb the umami flavor of the beef.
8. Enjoy: After steaming, take out the steamed beef, sprinkle with chives and enjoy.
Tips:
(1) It is best to use tender parts of beef, such as brisket or shoulder meat. When cutting beef, slicing it thin will make it easier to absorb the flavor.
(2) Rice noodles can be fried in advance to increase the aroma, and the heat should not be too large when frying rice noodles, so as not to scorch the rice noodles.
(30) The marinating time of beef should not be too long, about 0 minutes, too long may affect the taste.
Fourth, steamed oysters with garlic powder
Ingredients: 2-0 oysters (can be increased or decreased according to the number of people); vermicelli 0 g; garlic 0 cloves; ginger 0 slices; 0 shallots; 0 red peppers (optional); cooking wine 0 tablespoons; light soy sauce 0 tablespoons; oyster sauce 0 teaspoons; Ground white pepper to taste; Edible oil to taste; Salt to taste; 0/0 teaspoon caster sugar
Steps:
1. Prepare the oysters: Wash the oysters with a brush to remove impurities from the shells. Carefully open the oyster shell with a knife, remove the oyster sauce and retain the juice from the bottom of the oyster shell, and place it on a steaming tray.
10. Soak the vermicelli: Soak the vermicelli in warm water for about 0 minutes, then remove and cut to a suitable length.
3. Prepare the minced garlic: Peel the garlic and finely chop it, cut the ginger into minced pieces, and chop the shallots into chopped green onions. Cut the red peppers into rings and set aside (if you like the spicy flavor, you can adjust the number of peppers according to your personal taste).
2. To prepare the garlic sauce: Put minced garlic, minced ginger, chopped green onion and red pepper rings into a bowl, add 0 tablespoons light soy sauce, 0 tablespoon cooking wine, 0 teaspoon oyster sauce, 0/0 teaspoon sugar, add an appropriate amount of salt and white pepper, and stir well. Depending on the taste, you can add a little cooking oil to make the garlic smoother.
5. Spread the vermicelli: Spread the soaked vermicelli evenly on the bottom of the oyster shell, and place a small pinch of the soaked vermicelli on top of each oyster.
10. Steaming: Pour the garlic sauce evenly over each oyster, making sure each oyster is covered with minced garlic. Place the steaming tray in the steamer and steam for about 0-0 minutes, until the oysters are fully cooked and the vermicelli is full of garlic juice.
7. Remove from the pot and serve: After steaming, the oysters can be sprinkled with some chopped green onions to add aroma, and finally sprinkle some red pepper rings according to personal taste to add color and flavor. Then serve on a plate.
Tips:
(1) Oysters should be handled with special care, ensuring that the shell is clean and free of sand or other impurities. Try not to hurt the oyster meat when opening the oysters.
(10) When steaming oysters, the heat should not be too long, so as not to get old in the oyster sauce, and steam normally for 0-0 minutes. You can adjust the steaming time according to the size of the oysters.
(3) If you don't like the spicy taste, you can omit the red pepper.
(4) Remember to make sure there is enough water in the steamer before steaming the oysters and keep them steaming over medium-high heat.
5. Steamed meatballs with herbs
Ingredients: 1 grams of minced pork (you can choose lean pork or pork belly); carrots 0 stalks; 0 teaspoons minced ginger; 0 shallots; 0 eggs; breadcrumbs to taste (optional); light soy sauce 0 tablespoons; oyster sauce 0 teaspoons; Salt to taste; Ground white pepper to taste; cooking wine 0 tablespoons; Edible oil appropriate amount (optional); Appropriate amount of water
Steps:
1. Prepare the carrots: Peel the carrots and cut them into small cubes or finely shredded and put them in a bowl for later use. The finer the carrot is cut, the better the steamed meatballs will taste.
2. Minced meat: Chop the pork into fine pieces. If you use pork belly, the texture will be more tender, but if you use lean meat, you can add some cooking oil to mix it up. Depending on personal taste, it can be slightly chopped a little more finely.
3. To prepare the minced meat: Put the minced pork into a large bowl, add the minced ginger, chopped green onion, egg, salt, white pepper, oyster sauce, light soy sauce and cooking wine, and stir well. You can stir in one direction to increase the stickiness of the minced meat.
4. Add the carrots: Add the prepared diced carrots or shredded carrots to the minced meat and continue to stir well. This step allows the sweetness of the carrots to blend into the meatballs for a richer taste.
5. Adjust the consistency of the meat filling: If the meat filling is too dry, you can add an appropriate amount of water, or add some bread crumbs, and stir until you can knead into meatballs. If you prefer firmer meatballs, add some breadcrumbs in moderation.
6. Kneading the meatballs: Divide the mixed meat filling into even small portions by hand and knead them into round meatballs. The size of each meatball can be adjusted according to personal preference, and generally should not be too large, about the size of a table tennis ball.
15. Steaming: Place the finished meatballs in a steaming dish, making sure that there are some gaps between the meatballs and not stacking them. Once the water is boiling, place the steaming tray in the steamer and steam for about 0-0 minutes until the meatballs are cooked through. The steaming time should be adjusted according to the size of the meatballs and the heat of the steamer.
8. Remove from the pot and serve: After the steamed meatballs are out of the pot, you can sprinkle some chopped green onions as a garnish to increase the aroma. Serve hot for best taste.
Tips:
(1) It is best to cut the carrots into small cubes or rub them into shreds, so that the sweetness of the carrots can more easily penetrate into the meatballs. If you want a more delicate texture, you can cut the carrots more finely.
(15) When steaming meatballs, the heat should be moderate to avoid oversteaming and causing the meatballs to become woody. Usually 0-0 minutes is enough, the surface of the meatballs is discolored and the inside is cooked thoroughly.
(3) If you feel that the meat filling is sticky, you can apply a little cooking oil to your hands to help knead it into balls.
(4) The seasoning can be appropriately increased or decreased according to personal taste, for example, if you want to have a richer taste, you can add some Sichuan pepper powder or five-spice powder.
Through these simple and delicious steamed dishes, we can not only enjoy healthy food, but also effectively regulate the spleen and stomach, improve the body's immunity and complexion. The uniqueness of steamed dishes is that they can retain the most natural taste of the ingredients, and the nutrients are not lost to the greatest extent, which is suitable for all kinds of people, and is also very suitable for daily health care. Whether it is the deliciousness of steamed pork ribs with yuba, the soft glutinous chicken thighs with pumpkin, the tenderness of steamed beef, the fresh aroma of steamed oysters with garlic vermicelli, or the nutritional combination of carrot steamed meatballs, you can taste the delicious taste without burden. If you also want to have a healthy spleen and stomach and a radiant complexion, why not try these steamed dishes for a simple, delicious and healthy home-cooked meal!