Prosperous Day by Day-fast Hand Steamed Vegetables

Name: Prosperous Day by Day-fast Hand Steamed Vegetables
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Yellow croaker; 1 piece eggplant; 100g pork; a little Fungus; a little carrot; several egg; 2 pcs Chicken leg; 3 sheets Hand cake; a little onion; 2 tablespoons Steamed Fish Soy Sauce; Some Green onion ginger garlic; 2 tablespoons salt; a little pepper; a little Chili shreds; Some Vegetable oil; a little water; a little Cooking Wine; 2 tablespoons Spicy Marinade; a little Thirteen incense; a little Soy sauce

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Compared with fried dishes, steamed vegetables use less oil, which can maintain the nutrition and original flavor of the food, and is easy to make, and it is not easy to get angry after eating.

This time I used the "Life Wharf" three-layer stainless steel steamer with multiple bottoms, which is only the height of a pack of paper towels, but the capacity is particularly large in use, and the layer height is enough to steam large steamed buns and buns, without worrying about mutual adhesion and top cover . The steamed fish, panlong eggplant with minced meat, sliced meatloaf, spicy chicken drumstick and egg salad in the picture are all "one-pot", and heat sources such as open flames, electric ceramic stoves, induction cookers can be used, and regular operation is more worry-free . Food grade stainless steel material, tempered glass window, anti-overflow edge design, energy-concentrating magnetic composite bottom, excellent sealing performance, many advantages, very suitable for family use.

Prosperous Day by Day-fast Hand Steamed Vegetables

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

Prosperous Day by Day-fast Hand Steamed Vegetables recipe

2. Wash the eggplant, incline 45 degrees and cut with the blade, do not cut the bottom 1/3, turn the eggplant when finished, repeat the process

3. Place the cut eggplant on a plate, stuff each slice with meat filling, and put it in the middle of the steamer

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, and pour it on the fish. Use a knife on the fish. Place green onion, ginger and a little chili on the top of the steamer. . Put the washed eggs on this layer

5. Add the spicy marinade and a little water to the chicken thighs, put them in a fresh-keeping bag and massage them to taste, then put them in the refrigerator to marinate overnight and take them out

6. Coat the surface of the hand pie with some remaining meat filling, and cover the surface with another layer of pie, repeat this step

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

8. After the water in the steamer boils, steam it on high heat for about 30 minutes, and the specific time may be increased or decreased as appropriate. Take off the steamed eggplant and steamed fish along with the basket midway, and take out the puff pastry and chicken drumsticks when they are finished.