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Steaming kung fu! 30 delicious steamed cuisine practices daquan

Always cooking with oil, not only people will inhale a lot of lampblack, but also the nutrition of ingredients will be lost at high temperature. Steamed vegetables, on the other hand, retain the taste and nutrition of food more completely, and the method is surprisingly simple.

1. Steamed tofu with ribs

Ingredients: tofu, ribs, soy sauce, oyster sauce, salt, chicken powder, raw powder.

Exercise:

1. Dice tofu, wash ribs and cut into small pieces.

2. Pork ribs are seasoned with soy sauce, oyster sauce, salt, chicken powder and raw powder.

3. Put the tofu and ribs in a plate, steam for about 10 minute, take them out and sprinkle with chopped green onion.

2. Steamed prawns with garlic and vermicelli

Ingredients: Shrimp, Longkou vermicelli, garlic, cooking wine, soy sauce, salt and chopped green onion.

Exercise:

1. Open the back of the shrimp, remove the intestines, pour in a little cooking wine and marinate in soy sauce for half an hour.

2. Peel the garlic and cut it into minced garlic; Put oil in the pan. When it is 30% hot, add two-thirds of garlic and stir-fry until fragrant. Turn off the heat immediately when it changes color. Pour in the remaining one-third of garlic and a little salt and mix well.

3. Longkou vermicelli is soft, put it on a plate to make a base, put prawns on the vermicelli, and evenly spread a layer of garlic on the shrimp meat. Mix cooking wine with raw shrimp meat.

Steam upside down for 8 minutes.

4. Sprinkle chopped green onion at the end of the pot, and pour some hot oil out of the pot.

3. Steamed meat pie with mushrooms and horseshoes

Raw materials: pig forelegs, dried mushrooms, water chestnut, ginger, dried starch, cooking wine, soy sauce, salt, sesame oil, water and chopped green onion.

Exercise:

1. Separate the fat and lean pork from the pig's forelegs, cut the fat into fine particles, mix with 1 teaspoon of dry starch and a little sesame oil, and chop the lean pork and ginger into minced meat.

2. Soak dried mushrooms in water in advance, cut into small pieces, wash water chestnut (water chestnut), peel and chop.

3. Put the minced lean meat into a bowl, and add the fat meat, minced mushrooms, minced horseshoes and other seasonings. Add water several times and stir in one direction until the glue starts. ;

4. Put the minced meat into a large deep dish. After the water in the steamer is boiled, move the vegetables into the steamer and steam for about 15 minutes. After turning off the fire, take advantage of the heat and sprinkle with shallots.

4. Steamed chicken with sufu

Ingredients: tender chicken, Jiang Mo, minced garlic, red pepper, fermented bean curd, soy sauce, soy sauce, sugar, yellow wine, sesame oil and pepper.

Exercise:

1. Crush sufu and mix it with other marinades.

2. Wash and drain the tender chicken and cut it into small pieces. Add Jiang Mo, minced garlic, shredded pepper and prepared sufu marinade, mix well and marinate for about 30 minutes.

3. Put it in a boiling steamer and steam for about 15-20 minutes on high fire until the chicken is cooked.

5. Steamed clams with wine

Ingredients: clams, dried peppers, garlic, oil, butter, soy sauce and onions.

Exercise:

1. A catty of clams spits sand, the shells are scrubbed one by one, 2 dried peppers, 2 garlic cloves, and a little oily.

2. Add clams, 60ml sake, cover the lid and boil.

3. After the clams open their mouths one by one, add 10g unsalted butter, 2 teaspoons of soy sauce and a handful of chopped shallots, mix well and simmer.

6. Steamed eggplant with cold salad

Ingredients: eggplant, garlic, soy sauce, Laoganma, spicy oil, salt, vinegar and chopped green onion.

Exercise:

1. Wash eggplant, cut it into two sections horizontally, cut it several times with a knife, don't cut it, put it on a plate, steam it for 15 minutes, then pour off the steamed water and let it cool for later use.

2. Chop the garlic, mix well with all the seasonings, sprinkle the seasonings on the eggplant, and add a little chopped green onion to decorate.

7. Steamed towel gourd with garlic

Ingredients: loofah, garlic, peanut oil and soy sauce.

Exercise:

1. Peel the loofah, cut it into pieces, and code it on the plate piece by piece. Break the garlic skin and chop it into garlic paste.

2. Start the steamer, and steam the vegetables with loofah in the steamer for about 3-5 minutes.

3. Hot pot, the next spoonful of peanut oil, until the oil is a little smoky, add garlic, slow explosion, pour the prepared soy sauce king after the garlic turns yellow, and pour the soy sauce king on the loofah.

8. Steamed fish with soy sauce

Ingredients: snapper, Haitian soy sauce, shredded ginger, chives, salt, cooking wine.

Exercise:

1. Open the belly of snapper, take out the internal organs, scrape off the scales, and make a shallow incision on the back fish.

2. Wrap the fish in salt and cooking wine and marinate for 15 minutes. Fill your stomach with leeks and shredded ginger, and then coat the surface with soy sauce.

3. Boil water in the pot, put a fish dish on it, cover it with high fire and steam for 10 minutes.

4. For the steamed fish, sprinkle 1 tsp hot oil on the surface, and finally sprinkle shredded 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 and onions.

Exercise:

1. Wash mushrooms and quail eggs in equal proportion, remove the stalks of mushrooms, lay the mushrooms flat, beat the quail eggs evenly, and then put a few grains of salt and chicken essence on each mushroom.

2. After the water is boiled, steam 10 minutes until the quail eggs are solidified, and put the steamed water of quail eggs steamed with mushrooms into a small bowl for later use.

3. Put chopped green onion, sesame and sesame oil evenly on each steamed mushroom quail egg, and pour the prepared sauce on the steamed mushroom quail egg.

10. Flammulina velutipes with chopped pepper

Ingredients: 300g of Flammulina velutipes, 2 tablespoons of chopped pepper, 2 shallots, vegetable oil 1 tablespoon, steamed fish and soy sauce 1 tablespoon.

Exercise:

1. Rooted Flammulina velutipes, washed and drained.

2. Put the washed Flammulina velutipes into a dish, add chopped peppers, boil and steam for three minutes.

3. after steaming, pour off the remaining water in the dish, sprinkle with chopped green onion, and pour with steamed fish and soy sauce.

4. Sprinkle with hot vegetable oil.

1 1. Thousands of steamed meat rolls

Ingredients: 5,000 pieces (thin tofu skin), 250g pork stuffing, 4 shiitake mushrooms, 50g Jinhua ham, eggs 1 piece, ginger 1 piece (5g), leek leaves 10, rice wine 1 spoon (1spoon).

Exercise:

1. Jinhua ham chopped, mushrooms soaked and chopped. Wash leek leaves and scald them with hot water. Beat an egg into the pork stuffing, add soy sauce, sugar, salt and a little water, and beat it in one direction until it becomes thick.

2. Add chopped Jinhua ham and chopped mushrooms into the meat stuffing, continue to beat, and finally add dry starch and mix well, even if the stuffing is ready.

3. Spread the thousand sheets, cut them into large pieces of about 20x 15cm, put the meat on the thousand sheets, roll them forward, then fold the two sides to the middle, seal the two ends, and finally roll them on the head. Scalded leek leaves.

4. Put the meat roll into a plate and steam in a steamer for 15 minutes.

12. Glutinous rice ribs

Ingredients: 200g glutinous rice, 300g pork chop, 2 shallots, 5-spice powder 1/2 teaspoons, soy sauce 1/2 tablespoons, oyster sauce 1/2 tablespoons, cooking wine 1 tablespoon, vegetable oil 1 tablespoon, etc.

Exercise:

1. Buy small ribs, let the store chop them up, go home and wash them, drain the water, and marinate them with salt, vegetable oil, spiced powder, onion, ginger, soy sauce, oyster sauce and cooking wine for half a day.

2. Soak glutinous rice in advance and spread reed leaves in the cage.

3. Every rib is wrapped in glutinous rice.

4. put it in a cage and steam it over high fire. After the water boils, turn to medium heat and steam for 40 minutes. Then put the shallots in the pot.

13. Wuchang fish in Kaiping

Ingredients: Wuchang fish 1, 2 red peppers, 20g sesame oil, 20g shallot, mashed garlic 10g, ginger 10g, appropriate amount of white pepper, cooking wine 15g, salt 1 teaspoon, 30g vinegar, half teaspoon of chicken essence, etc.

Exercise:

1. Clean Wuchang fish, and cut the middle part into pieces with a knife (you can cut it or not, and the cutting method is to cut it from the back, and the parts of the fish belly are connected. Personally, I think cutting is better in shape and easier to pickle)

2. Put the cut fish skin into a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and marinate for 5- 10 minutes.

3. Discard the fish tail, put the fish head up on the plate, fan the fish fillets in the plate into a triumphant shape, then sprinkle the minced ginger and garlic on the surface, put them in the steamer of SAIC, and steam for about 8- 10 minutes.

4. Cut the small red pepper obliquely into rings, cut the shallots into small pieces, take out the steamed fish, pour off the steamed water, decorate the tail with red pepper rings, sprinkle with chopped green onion, and finally pour the steamed fish soy sauce and sesame oil.

14. Steamed pumpkin with garlic

Ingredients: pumpkin 300g, red pepper 1 tbsp, garlic 2 tbsp, onion 1 tbsp, ginger 1 tbsp, broth 1 tbsp, soy sauce 2 tbsp, sesame oil 1 tbsp, and water 2 tbsp.

Exercise:

1. Peel the pumpkin, wash it, cut it into pieces about 0.3 cm thick and put it on a plate.

2. Heat the wok and pour in the vegetable oil. Add garlic when the oil temperature is 40%. Stir-fry garlic until golden brown, then add chopped green onion, Jiang Mo and red pepper and stir-fry until fragrant.

3. Pour in soy sauce, broth, sesame oil and boiling water, and turn off the fire.

4. Pour the cooked garlic crisp juice on the pumpkin slices.

5. Put in a steamer, boil and steam for 6-7 minutes, then sprinkle with chopped green onion.

15. Steamed eggs with white clams

Ingredients: 3 eggs, 200g wood frog, appropriate amount of ginger, appropriate amount of onion and appropriate amount of sesame oil.

Exercise:

1. Boil ginger and onion with water, add washed white clams and cook until slightly boiled.

2. Break up the eggs and mix with 150ML white clam water.

3. Grease the plate, add the boiled white clams and pour in the sifted egg liquid.

4. Cover with plastic wrap, boil, put in water, and steam for 10 minute until the egg liquid is solidified.

5. drizzle with sesame oil.

16. Steamed ribs with lobster sauce

Ingredients: pork chop 400g, 1 5g lobster sauce, 5g garlic, 5g ginger, 1 tbsp cooking wine, 1 2 tbsp salt, 1 tbsp soy sauce,1tbsp white sugar,1tbsp oyster sauce.

Exercise:

1. Chop the ribs into small pieces, wash them until there is no blood, then soak them in clear water for about 15 minutes, take them out and drain them.

2. Chop the dried lobster sauce, chop the ginger and garlic into a small bowl, add cooking wine, salt, soy sauce, oyster sauce, sugar and pepper and mix well to make lobster sauce.

3. Pour the prepared fermented soybean juice into the ribs and mix well. Pour in 1 tbsp cooking oil and mix well.

4. Add the raw flour and mix well. Steam in a boiling pot for about 15 minutes until the ribs are cooked.

17. Steamed scallops with garlic vermicelli

Ingredients: 4 scallops, half a handful of vermicelli, onion, ginger, 1 clove garlic, cooking wine, soy sauce, salad oil, salt and chicken essence 2g.

Exercise:

1. Wash scallops, and soak the vermicelli in warm water 10 minutes in advance; Slice ginger, 1 clove garlic into minced garlic, and onion into chopped green onion; Heat a little oil in the pan, turn to low heat and add 1/2 minced garlic and stir-fry until fragrant.

2. Add a little salt to the minced garlic and the other half raw garlic, and mix the chicken essence well for later use; Cut the washed scallops with a knife, cut the vermicelli into small pieces, then spread them out with shells and sprinkle a little salt evenly.

3. Put the cut scallop meat on the vermicelli, evenly pour a little yellow wine into each vermicelli, and sprinkle the garlic.

4. Add a few more shredded ginger, steam them in a boiling pot for 5 minutes, take them out, pick them out, sprinkle a little chopped green onion one by one, pour some soy sauce, burn a pot of oil until it smokes, and then pour them evenly on the chopped green onion to stimulate the fragrance.

18. Steamed tofu with minced meat

Ingredients: lactone tofu 1 box, pork stuffing 100g, a little persimmon pepper, a little red pepper, a little cooking wine, a little salt, 3 tablespoons steamed fish soy sauce, 3 tablespoons sesame oil, a little pepper and a little onion.

Exercise:

1. Remove the plastic cover from the lactone tofu, pour it on the plate, cut the four corners of the lactone tofu box and let it enter the air, so that the lactone tofu can be easily poured on the plate.

2. Mash the minced meat with a blender and marinate it with a spoonful of wine and a little salt for about ten minutes.

3. Slice the lactone tofu and cut it directly on the plate from top to bottom with a knife.

4. Lactone tofu may produce a lot of water after being left for a period of time, so it should be thrown away.

5. Put minced meat (or minced meat) on tofu, sprinkle a layer of green pepper (or chopped pepper) on the surface, and pour a layer of steamed fish and soy sauce.

6. After the water is boiled, steam it for about 10 minutes.

7. Take another pot, heat it, add sesame oil, stir-fry pepper, then take out pepper, pour sesame oil on tofu while it is hot, and sprinkle with chopped green onion.

19. Steamed chicken leg with chopped pepper

Ingredients: 2 chicken legs, peas 1 tbsp, chopped pepper 1 tbsp, ginger 1 slice, 5 cloves of garlic, seafood sauce 1 tbsp, soy sauce 1 tbsp, cooking wine 1 tbsp, pepper.

Exercise:

1. Cut a few knives obliquely on the chicken leg to facilitate pickling and savoring; Put the cut chicken leg into a bowl and add some salt, garlic, ginger, soy sauce, seafood sauce, cooking wine and pepper.

2. Massage evenly by hand and put it in the refrigerator for more than two hours; Take out the marinated chicken legs, put them on a plate, and spread them with chopped peppers.

3. Boil the pot with boiling water, add appropriate amount of salt and a few drops of oil, and blanch the sweet beans; Remove the cooked sweet beans for later use.

4. Steam the chicken legs for another twenty minutes; Take it out and put the sweet beans aside.

20. Steamed baby cabbage with ham and garlic

Ingredients: baby cabbage, pepper, onion and garlic, ham, oil, soy sauce, sugar, salt and water starch.

Exercise:

1. Wash and drain the baby cabbage, put it on a chopping board, slightly cut the root of the cabbage, cut the whole plant, spread it in a steamer, and steam it for 6-8 minutes until cooked.

2. While steaming vegetables, wash and cut pepper rings, wash and chop shallots, and peel and chop garlic cloves.

3. Heat the wok without putting oil, put the whole ham in the wok, fry until the oil is burnt on both sides, take it out, put it on the cooked food chopping board, and cut it into filaments.

4. Take out the steamed doll dish, pour the juice in the dish into a small bowl for later use, and spread the shredded ham on the steamed doll dish.

5. Heat the wok and pour in the oil. When the oil temperature is 30% to 40%, stir-fry Chili rings in the wok, stir-fry minced garlic in the wok, and pour the vegetable juice poured into a small bowl into the wok to boil. Add fresh soy sauce, sugar and salt to taste and thicken with water starch.

6. Mix and thicken the sauce cooked in the pot, pour it on the ham doll dish, sprinkle with chopped green onion and serve.

2 1. Cabbage in oyster sauce

Ingredients: 7 slices of Chinese cabbage, minced meat 150g, 2 tablespoons of leek oil, a few slices of ginger, a section of onion, soy sauce 1 tablespoon, soy sauce 1 teaspoon, black pepper 1/2 teaspoons, salt 1/2 teaspoons, oyster sauce.

Exercise:

1. Heat oil in the pan, add ginger slices and stir-fry until fragrant. Take it out. When the oil is warm, add chopped green onion to make chopped green onion oil and pour it into the meat sauce. Add 1 tbsp light soy sauce, 1 tsp light soy sauce, 1/2 tsp black pepper and 1/2 tsp salt, mix well in one direction and marinate for 20 minutes.

2. Blanch the cabbage and leek with hot water respectively, and remove the soaked cold water. Squeeze it dry and put it aside.

3. Take a piece of cabbage, spread it out, put a spoonful of meat stuffing, wrap it, and tie it up with leek leaves.

4. The rest do the same. Put the plate into a steamer and let the water boil for about 15 minutes.

5. A lot of soup will be produced in the finished cabbage bag. Pour the soup into a bowl, add oyster sauce and starch and mix well. Pour into the pot and cook until it is thick, and pour it on the steamed cabbage bag.

22. Beef Pearl Ball

Ingredients: salt 1 teaspoon, sugar 1 teaspoon, pepper 1/4 teaspoon, monosodium glutamate 1 4 teaspoon, cooking wine 2 teaspoons, soy sauce 1 teaspoon, chopped green onion 2 teaspoons, Jiang Mo1teaspoon, cooking wine.

Exercise:

1. Wash glutinous rice and soak it in clear water for 4 hours. Wash and drain the meat and chop it into minced meat.

2. Put the meat stuffing into a large bowl, add salt, sugar, cooking wine, soy sauce and monosodium glutamate, and beat 10 times by hand.

3. Add chopped green onion, Jiang Mo and vegetable oil into the beef stuffing and stir well.

4. Drain the soaked glutinous rice and put it in a plate. Make the meat into balls of the same size and put them on glutinous rice.

5. The surface of the meatball is evenly wrapped with a layer of glutinous rice, which is pinched by hand to make the glutinous rice stick tightly with the meat stuffing.

6. Steam the prepared green pearl balls in a boiling pot for 10 minutes.

23. Steamed carp

Ingredients: 1 live carp, 1 teaspoon salt, 1/2 teaspoons pepper, 2 tablespoons cooking wine, 4 slices ginger, 1 dried pepper, 2 tablespoons steamed fish and soy sauce, and appropriate amount of chives.

Exercise:

1. Scales, gills and internal organs of carp are removed and cleaned.

2. Cut a knife from the position behind the gills of the fish, and you will see a white line on the fish. Hold this white line with your hand and beat the fish with the back of the knife while pulling it, so that the fishy line of the fish is taken out, and the other side does the same. Want to know your fortune in this life, add the master WeChat: ifs 126, and tell fortune for free!

3. Cut the fish quilt vertically with a knife to the depth of the fish's spine.

4. Rub the fish with salt and pepper and marinate for 15 minutes.

5. Put the salted fish in the dish, pour the cooking wine, and put the ginger slices on the fish.

6. Steam the fish in a boiling steamer for 12 minutes.

7. Cut the dried peppers into sections and chop the onions.

8. Take out the steamed fish and pour the water out of the plate.

9. Sprinkle chopped onion and pepper on the fish.

10. Put the oil in the pan, heat it to 80%, pour the hot oil directly on the steamed fish, and then pour in the steamed fish sauce.

24. Steamed fish with black bean sauce

Ingredients: fresh bass 1, shredded ginger 10g, 2 shallots, 4 tsps of salt 1 tsp, cooking wine1tsp, 2 tsps of Laoganma-flavored douchi, and 2 tsps of soy sauce.

Exercise:

1. Remove the belly and scales from the fresh perch, wash it for later use, cut the chives into sections, and shred the ginger.

2. Make a deep cut along the back of the fish with a sharp knife and steam it, and put a flower knife on the fish to taste.

3. Take a teaspoon of salt 1/4 and cooking wine 1 teaspoon, rub it on the fish and marinate for 10 minute.

4. Use a spoon to dig two spoons of Laoganma-style lobster sauce (plus red oil) and lay it flat on the surface of the fish.

5. Spread the onion and shredded ginger on the surface of the fish and pour a little soy sauce on the edge of the fish plate.

6. Boil water in a steamer, put a fish dish on it, and cover the pot with high fire for 8- 10 minutes. Take out the fish dish and discard the ginger on the surface. Then serve onions.

25. Steamed beef with flour

Ingredients: 350g of tender beef, 90g of steamed pork rice flour, 8g of onion ginger, dried lotus leaf 1 tbsp, salad oil 1 0.5 tbsp, Pixian bean paste 1 2 tbsp, cooking wine1tbsp, and light soy sauce/kloc-0.

Exercise:

1. Wash the beef, cut it into pieces with a thickness of 0.5cm, soak it in clean water for 10 minute, then rinse it with running water and drain the water.

2. Chop onion and ginger, chop Pixian bean paste and add it to beef. Add cooking wine, soy sauce and salad oil, mix well and marinate for 15 minutes. Then pour in the steamed pork rice noodles and mix well. If you feel weak at this time, add salt appropriately.

3. Wash the dried lotus leaves, blanch them in boiling water, take them out immediately, rinse them with cold water and dry them.

4. Cut the lotus leaves into appropriate sizes and spread them on the steamer, and then spread the mixed beef on the lotus leaves.

5. Put it in a steamer and steam for about 8 minutes.

26. Steamed chicken wings with black bean sauce

Ingredients: 350g chicken wings, onion 1 root, ginger 1 root, garlic 1 root, 3 dried peppers, lobster sauce 1 root, soy sauce 1 tsp, cooking wine 1/2 tsp.

Exercise:

1. Soak chicken wings in clear water 15 minutes, take them out and stick some holes with a toothpick. Then rinse and dry the water.

2. Put all the materials in the "seasoning" except lobster sauce into a small bowl and stir evenly to make the sauce.

3. Slice the onion, ginger and garlic, cut the pepper, wash and drain the lobster sauce.

4. Add a little oil to the pot, add shallots, ginger and garlic, dried peppers, and lobster sauce and stir-fry until fragrant.

5. Pour in the "sauce", stir well and turn off the heat.

6. Take out the fried chicken wings and put them in a deeper dish. Put it in a steamer, fill it with air and steam it for 6-8 minutes on medium heat.

27. Steamed chicken with mushrooms

Ingredients: chicken wings 300g, fresh mushrooms 120g, fermented fungus 100g, ham 200g, salt 1/2 teaspoons, soy sauce 2 teaspoons, cooking wine 1/2 teaspoons, pepper 1/2 teaspoons, and sugar 60.

Exercise:

1. Wash the chicken wings, dry them and cut them in half. Wash and drain the mushrooms and divide them into two parts (if the mushrooms are big and thick, they can be cut into 3-4 thick slices). Tear the soaked fungus into small flowers. (All ingredients are almost the same size)

2. Boil the water in the pot, add the fungus and mushrooms, cook for three minutes, remove and rinse with cold water, and drain.

3. Put chicken wings, mushrooms and fungus into a large bowl, add salt, soy sauce, cooking wine, pepper, sugar and monosodium glutamate, and mix well. Finally, pour in olive oil, grab well and marinate for 30 minutes.

4. Cut the ham into thick slices of about 7mm, one slice into four pieces.

5. Arrange all the ingredients in a deep bowl (or place them at will) in the order of "chicken wings-mushrooms-fungus-ham slices-chicken wings".

6. After the steamer is boiled, put the bowl in and steam 13 minutes.

7. Take it out, sprinkle with chopped green onion, heat sesame oil and pour it on chopped green onion.

28. Fresh scallops

Ingredients: scallops, tomatoes, sweet corn kernels, onions, garlic, soy sauce.

Exercise:

1. Wash scallops, remove dirt inside, rinse and drain; The shell is also cleaned with a brush.

2. Blanch the tomatoes with hot water, peel them and cut them into cubes; Wash and dice onions; Chop garlic.

3. Add oil to the pot. When it is 50% hot, add minced garlic and minced onion until fragrant. Then add diced tomatoes and corn kernels and stir quickly and evenly. Do not stir for a long time.

4. Pour the fried and cut vegetables evenly on the scallops.

5. Put the scallops in a steamer, inflate and steam for 6 minutes.

6. Take out the steamed scallops and put them on a plate. Mix with soy sauce and serve.

29. Steamed cod with mushrooms

Raw materials: 50g of Lentinus edodes, cod 1, shredded onion 10g, a little onion ginger, cooking wine 10ml, 2g of salt and oil 15ml.

Exercise:

1. Cod is washed with cooking wine, onion ginger and salt, and marinated for 10 minute; Wash and shred mushrooms.

2. Spread shredded mushrooms on the bottom of the plate, put cod, and keep some shredded mushrooms on the cod.

3. After adding water to the pot and boiling, put the steaming tray into the pot and steam for 10 minute.

4. Drain the excess water in the pot, spread the shredded onion, and pour the oil on the shredded onion while it is hot.

30. Steamed chicken with wax gourd

Ingredients: chicken leg, wax gourd, coriander, ginger, oyster sauce, cooking wine, salt.

Exercise:

1. Wash the wax gourd, cut it into pieces about 1cm thick and 3cm square, and spread it in a deep dish or a big bowl.

2. Chop the chicken legs, soak the blood with clear water, drain the water, and it is best to dry the water with kitchen paper; Add a little oil to the pot, stir-fry ginger slices, then pour in chicken pieces, add cooking wine and oyster sauce, stir-fry some water over high heat, and finally add some salt to turn off the heat.

3. Put the fried chicken pieces on the wax gourd, preferably smooth, so as to be evenly heated; Boil and steam 18 minutes, sprinkle with coriander.