It’s hot and hot, eat 6 steamed vegetables, there are vegetarian, balanced nutrition, and less oil fume

In the hot summer, the most unwilling to stay in the kitchen may be the hottest. The weather was hot. In addition, the heat of the stove fire made the whole kitchen like a big steamer, simply sweating a few dishes.Now that it is about to enter, the sky is humid, the appetite is often not good, and it is particularly easy to get angry. At this time, some light and delicious steamed vegetables are a good choice.

Steamed vegetables can not only maintain the original taste of food, but also simple practices, less nutritional loss, refreshing and not hot.I will share with you 6 steaming vegetables. There are vegetables and vegetables, uniform nutrition, less oil fume, too suitable for summer.

Known as the "Emperor’s Cuisine", he has a fresh fragrance. It is recommended to steam the method of steaming artemisia. It is delicious and not greasy, which is suitable for summer.

Prepare ingredients: Artemisia, flour, corn noodles, shallots, garlic, raw soy sauce, vinegar, salt and sesame oil.

1. Add an appropriate amount of oil to the wok, put the green onion and fry the aroma, turn off the heat and let it cool, add a small bowl of flour and corn flour, add a spoonful of salt and thirteen incense, and stir well.

2. After cooling the onion oil, pour into the cut artemisia, stir well, and then pour the mixed flour, and grab it well.

3. Put the wrapped in the flour into the steamer. After steaming for 5 minutes, turn off the heat and remove it.

4. Peel the garlic and mix into mud, add 2 spoons of raw soy sauce, a spoonful of vinegar, stir well in appropriate amount of sesame oil and salt, and dip the steamed artemisia.

Flower steamed eggs, fresh and not greasy, fresh and tender, especially when there is no appetite, eat a bite of appetite.

Prepare ingredients: flower armor, eggs, green onions, sesame oil and soy sauce.

1. Put the flower armor and put it in the light salt water for 2 hours. After the flower armor spits the sand, put it in a boiling water pot and simmer the water until the flower armor is opened.

2. Three eggs are put into the bowl, add a amount of hot water of about 70 degrees of egg liquid, and stir well.

3. The flower armor is paved in the plate, filter the egg liquid into the plate with a filter, cover it with plastic wrap and pour a few holes with a bamboo stick.

4. Put it in the steamer and steam for 10 minutes, take out raw soy sauce and sesame oil, and sprinkle with green onions.

The sea bass is thick and tender. The steaming cooking method can best highlight the original flavor of the ingredients. It is delicious and nutritious. It is very suitable for high temperature in summer.

Prepare ingredients: sea bass, green onion, ginger, steamed fish soy sauce.

1. Clean the mucus on the bass, the middle of the fins, the middle of the fishtail, and the gills of the fish must be cleaned. There is also the bone blood of the fish abdomen and the blood is washed.Essence

2. Put ginger slices on the plate, and the seabass is placed on the plate.

3. After steaming the steamer, put it out for about 8 minutes and take it out.

4. Put on the green onion, drizzle with steamed fish soy sauce, and drizzle with a spoonful of hot oil.

The sweetness of loofah is sweet, and it is also the seasonal ingredients in summer. Eating some loofah in summer is in line with the "from from time to time" left by the ancestors, which is greatly beneficial to the body.

Prepare ingredients: loofah, fans, garlic, millet pepper, raw soy sauce, oyster sauce, salt and chicken essence.

1. Put the fans in the water and soak them. Wash and peel the loofah and cut it into 5 cm long sections, cut into 4 parts, and soak them in light saline.

2. Peel and chop the garlic, cut the millet pepper, put it in a bowl with hot oil and stir well, add a spoonful of oyster sauce, a spoonful of raw soy sauce, half a spoonful of white sugar, an appropriate amount of salt and chicken essence, and stir well.

3. The fans are spread on the plate, the codes are on the loofah, and after the fans are paved, the adjusted ingredients are poured on the fans, and the steamer is steaming for 8 minutes.

4. After the pan is out of the pan, pour steamed fish soy sauce and hot oil, sprinkle with green onions.

When people eat celery, they usually choose to throw away because the flavor of celery leaves is slightly bitter, but they do not know that the nutrition of celery leaves is more abundant, especially the content of calcium, iron, phosphorus, etc.Essence

Prepare ingredients: celery leaves, flour.

1. Wash the celery leaves and dry it aside.

2. Put the celery in a pot and pour a small amount of oil, and grab and wrap the oil evenly.

3. Sprinkle the powder in a small amount in the celery leaves and grab it evenly.

4. Put the celery in the steamer, steam for about 3 minutes, take out the celery leaves and shake the celery leaves while it is hot, and then pick up the juice to eat according to your preference.

Recommend a steamed pork ribs suitable for eating more in summer, fresh and delicious, not greasy.

Prepare ingredients: pork ribs, tempeh, garlic, raw soy sauce, fuel consumption, cooking wine, corn starch, sugar, salt.

1. Rinse the ribs in the water for 2 minutes and remove the dry water.

2. Put the ribs into a bowl and add minced garlic, tempeh, a spoonful of cooking wine, 1 spoonful of oyster sauce, and a small half spoonful of sugar. The appropriate amount of salt grip evenly.

3. Add a spoonful of starch and stir well. Add a spoonful of peanut oil and grab it again.

4. Put the ribs into the plate and steam the high heat for about 15 to 20 minutes.

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