Steaming and rising - Kuaishou steamed vegetables

Steaming and rising - Kuaishou steamed vegetables

Overview

Compared with stir-fried dishes, steamed dishes use less oil and can better maintain the nutrition and original flavor of the food. They are also easy to prepare and less likely to get angry after eating. This time I used a three-layer double-bottomed stainless steel steamer from Life Pier. It is only as high as a pack of paper towels when stored, but it has a very large capacity when used. The height is enough to steam large steamed buns and steamed buns without worrying about sticking to each other and the top cover. In the picture, the steamed fish, minced meat and eggplant, thousand-layer meat pie, spicy chicken drumsticks and egg salad are all made in one pot, and heat sources such as open flames, electric ceramic stoves, and induction cookers can be used, making timing operation more worry-free. Made of food-grade stainless steel, tempered glass viewing window, anti-spill edge design, energy-concentrating magnetic conductive composite bottom, excellent sealing performance and many advantages, it is very suitable for home use.

Tags

Ingredients

Steps

  1. Chop the fat and lean pork, add chopped carrots and fungus, salt, thirteen spices, vegetable oil, light soy sauce, cooking wine and water and mix well

    Steaming and rising - Kuaishou steamed vegetables step 1

  2. Wash the eggplants, cut them at a 45-degree angle with a razor blade, and do not cut off the bottom 1/3. When finished, turn the eggplants and repeat the process

    Steaming and rising - Kuaishou steamed vegetables step 2

  3. Place the sliced eggplants on a plate, stuff the meat filling in the middle of each piece, and place it in the middle of the steamer

    Steaming and rising - Kuaishou steamed vegetables step 3

  4. Remove the internal organs of the large yellow croaker, scrape and wash the scales, mix the steamed fish soy sauce with a little salt and pepper, pour it on the fish, cut a flower knife on the fish, put onion, ginger and a little chili shreds, and put it on the upper layer of the steamer. Place the washed eggs on this layer as well

    Steaming and rising - Kuaishou steamed vegetables step 4

  5. Add spicy marinade and a little water to the chicken legs, put them into a plastic bag and massage them into the flavor, put them in the refrigerator to marinate for one night and then take them out

    Steaming and rising - Kuaishou steamed vegetables step 5

  6. Spread a little remaining meat filling on the surface of the hand cake, cover it with another layer of cake, and repeat this step. If you don’t have hand cakes, you can also use dumpling wrappers

    Steaming and rising - Kuaishou steamed vegetables step 6

  7. Cut the prepared pancakes into four pieces, stack them together, and put them into the lower layer of the steamer together with the chicken legs

    Steaming and rising - Kuaishou steamed vegetables step 7

  8. After the water in the steamer boils, steam over high heat for about 30 minutes. The specific time can be increased or decreased as appropriate. Halfway through, take out the steamed eggplant and steamed fish baskets, and take out the puff pastry and chicken drumsticks after they are finished

    Steaming and rising - Kuaishou steamed vegetables step 8

  9. Rinse the hard-boiled eggs with cold water, peel and slice them, and place them on a plate

    Steaming and rising - Kuaishou steamed vegetables step 9

  10. Dice the onion, mince the onion and garlic, add a little vegetable oil and cold soy sauce and mix well

    Steaming and rising - Kuaishou steamed vegetables step 10

  11. Just pour it over the eggs

    Steaming and rising - Kuaishou steamed vegetables step 11

  12. Sprinkle a little chopped green onion on the steamed fish, or pour a spoonful of green onion oil on it and serve with the sauce

    Steaming and rising - Kuaishou steamed vegetables step 12