A complete collection of steamed vegetable recipes, ten ways of steamed vegetables? , Homemade Steamed Vegetables Recipe Daquan

Hello everyone, today the editor has paid attention to a more interesting topic, which is about the steamed vegetable recipes, so the editor has compiled a related introduction to the Steamed Vegetables Recipes Answer, let's take a look. Ten ways to steam vegetables? Ten ways to steam vegetables? 1. Garlic Vermicelli Steamed Prawn Ingredients: Shrimp, Longkou vermicelli, garlic, cooking wine, light soy sauce, salt, chopped green onion. 1. Open the back of the shrimp, remove the intestines, pour a little cooking wine and light soy sauce and marinate for half an hour. 2. Peel the garlic, remove the outer skin, and cut into minced garlic; put the oil in the pan, put in two-thirds of the minced garlic when it is 30% hot, stir-fry the minced garlic over low heat, turn off the heat immediately when it changes color slightly, and pour in the remaining One-third minced garlic and a pinch of salt, mix well. 3. Soak Longkou vermicelli until soft, put it on a plate as a base, put prawns on top of the vermicelli, and evenly spread a layer of minced garlic on the shrimp meat. Pour the cooking wine and light soy sauce of the marinated shrimp meat on top, steam in the pot for 8 minutes. 4. Sprinkle with chopped green onion when it comes out of the pan at the end, heat some hot oil in the pan and pour it over. 2. Ingredients for steamed chicken with fermented bean curd: tender chicken, minced ginger, minced garlic, red pepper, fermented bean curd, light soy sauce, dark soy sauce, sugar, rice wine, sesame oil, pepper. 1. Crush fermented bean curd, mix well with other marinade ingredients and set aside. 2. Wash and drain the tender chicken, cut into small pieces. Add minced ginger, minced garlic, shredded chili pepper and the fermented bean curd marinade prepared before, mix well, and marinate for about 30 minutes. 3. Put in a steamer with boiling water and steam over high heat for about 15-20 minutes until the chicken is cooked through. 3. Steamed fish with soybean paste Ingredients: bream, Haitian soybean paste, shredded ginger, shallots, salt, cooking wine . 1. Open the belly of the bream, remove the internal organs, scrape off the scales, and make a shallow cut on the back of the fish. 2. Spread the fish body with salt and cooking wine and marinate for 15 minutes. Fill the fish maw with chives and shredded ginger, and then coat the surface with a layer of soybean paste. 3. Boil water in the pot, put the fish plate on it, cover and steam for 10 minutes on high heat. 4. Drizzle 1 teaspoon of hot oil on the surface of the steamed fish, and finally sprinkle shredded green onion, shredded red pepper, and coriander on the surface for decoration. 9. Steamed quail eggs with mushrooms Ingredients: mushrooms, quail eggs, salt, chicken essence, sesame oil, sesame seeds, green onions. 1. First take out equal proportions of mushrooms and quail eggs and wash them. Remove the stalks of the mushrooms, lay the mushrooms flat, add quail eggs, and then put a few grains of salt and chicken stock on top of each mushroom. 2. After the water boils, steam for 10 minutes until the quail eggs are solidified. Put the steamed water from the steamed quail eggs with mushrooms into a small bowl for later use. 3. Put chopped green onion, sesame and sesame oil evenly on top of each steamed quail egg with mushrooms, and pour the gravy that you prepared on top of the steamed eggs with mushrooms. 11. Ingredients for Qianzhang steamed meat rolls: 5 pieces of Qianzhang (thin tofu skin), 250g of pork stuffing, 4 dried shiitake mushrooms, 50g of Jinhua ham, 1 egg, 1 piece of ginger (5g), 10 leaves of leek, 1 tablespoon of rice wine ( 15ml), 1 tablespoon (15ml) of light soy sauce, 1 teaspoon (5g) of white sugar, 1 teaspoon (5g) each of salt and dry starch. 1. Chopped Jinhua ham, soaked dried shiitake mushrooms and chopped. Wash the leek leaves and scald them with hot water. Beat an egg into the pork stuffing, add light soy sauce, white sugar, salt and a little water and beat in one direction until it becomes sticky. 2. Add minced Jinhua ham and shiitake mushrooms to the meat filling, continue to beat, and finally add dry starch, stir well, and the filling is ready. 3. Spread out thousands of sheets and cut [White Radish Steamed Meat Roll] Ingredients: Meat stuffed white radish Production: Boil the white radish slices in a pot of water, add a little salt when blanching; add salt, starch, and cooking wine to the meat stuffing Stir vigorously with minced ginger in one direction; put the white radish slices in the middle of the meat; place the radish meat clips on the plate in turn, put them in a steamer and steam for 8 minutes on high heat; take out the steamed dishes , Pour the juice into the pot, add salt, oyster sauce and other seasonings; then add water starch to thicken, and pour the juice into the steamed radish meat clips. 【Lotus root glutinous rice balls】Ingredients: Glutinous rice with meat stuffing and lotus root Production: Wash the glutinous rice and soak for 30 minutes in advance; add diced lotus root and minced ginger to the meat filling, add salt, starch, pepper and cooking wine, and stir vigorously in one direction; put the lotus root meat After the stuffing is made into meatballs, put it into the glutinous rice and roll it, so that the surface is evenly coated with glutinous rice, put it on the steamer, and steam for 20 minutes on high heat. [Steamed Pork Ribs with Black Bean and Pepper] Raw material: Ribs with black bean and pepper Production: Put tempeh, minced chili, minced ginger and garlic, light soy sauce and other raw materials into a bowl, stir them evenly; cover and put it in the refrigerator to marinate More than 3 hours; take out the marinated ribs and put them in a bowl, wrap them in plastic wrap, put them on the stove and steam them for 30 minutes on high heat. [Steamed Triple Treasures with Honey] Ingredients: lotus seeds, red dates, pumpkin sugar, sweet-scented osmanthus, and white sugar Production: Soak lotus seeds for a few hours, then put the sugar in a pot and boil until the lotus seeds are cooked; red dates are cut in half from the middle; the two halves of dates are opposite Reverse the direction and separate them; use chopsticks to pass through the bottom of the dates with pits to take out the pits; put the lotus rice in the middle of the red dates; put the red dates with lotus rice face down, and put them in the bowl one by one; put them in the middle Fill it with pumpkin pieces; cover it with a plate, steam it in the pot, put it upside down on the prepared plate, and then sprinkle with sweet-scented osmanthus. So far, the above is the introduction of the editor's questions about the steamed vegetable recipes. I hope that the one-point answer about the steamed vegetable recipes will be useful to everyone.