My Hometown Flavors: Delicious Soft and Tender Steamed Dish Cuisine, Nutrient Retention
Ingredients: 400g pork belly, 150g preserved mustard greens, 15g dried abalone, 15g dried shrimp, 3 slices of ginger, 25g minced garlic, 200g lotus root, 25g MSG, 150g oil, 300g water, just 15g.
Instructions: Soak the preserved mustard greens in water. Cut the pork belly into pieces and boil in a pot with water until it opens, then reduce the heat and simmer for 20 minutes with ginger. Mince ginger, garlic, dried abalone, and dried shrimp, soak in water for 20 minutes. Peel and slice the lotus root. Sauté the dried shrimp, dried abalone, and preserved mustard greens until fragrant. Add sugar and MSG, stir until uniform. Pour in the water from the abalone and dried shrimp and cook for 2 minutes. Cut the pork belly into pieces and place it together with the lotus root, and pour the sautéed preserved mustard greens on top, and press firmly. Boil water, and steam the pork belly over high heat for 1.5 hours. Turn off the heat and take it out to invert it onto a plate, and enjoy.
Ingredients: 1 chicken (500g), 12 dried abalones, half a spoon of salt, 3 slices of ginger, 2 spoons of light soy sauce, half a spoon of sugar, 2 spoons of cornstarch, half a spoon of pepper, 8 dried shiitake mushrooms.
Instructions: Clean the chicken and cut it into pieces. Boil water in a pot, add the chicken pieces and cook for 2 minutes, then scoop out and rinse clean and cool. Press the dried abalones and slice the ginger. Mix the chicken with ginger and pressed abalones. Add light soy sauce, sugar, salt, cornstarch, and pepper and mix evenly. Cut the dried shiitake mushrooms into slices and spread them on the dish. Place the chicken on top. Boil water, add the chicken and steam for 30 minutes, then turn to medium heat and steam for 20 minutes. Turn off the heat and take it out to enjoy.
Ingredients: Half a chicken, 350g glutinous rice, 2 lotus leaves, 40g peas, 40g carrots, 40g gourds, 40g chestnuts, 1 root of sausage, 4 dried shiitake mushrooms, 10 pieces of lotus seeds, 25g dried shrimp. 1 spoon of, 1 spoon of salt, 1.5 spoons of light soy sauce, half a spoon of old sugar, 1 spoon of MSG, 1 spoon of oil.
Instructions: Cut the chicken into small pieces, add, ginger slices, salt, light soy sauce, old soy sauce, MSG, and oil and marinate for one day. Wash and dry the glutinous rice. Peas, carrots, gourds, chestnuts, sausage, dried shiitake mushrooms, and lotus seeds wash and cut into pieces. Boil water in a pot, add gourds and mushrooms and blanch, then scoop out and cool. Mix the marinated chicken with all the ingredients and marinate for 1 hour. Cut the lotus leaves into 4 pieces each. Place the glutinous rice and chicken in the middle and wrap it tightly.
Ingredients: 500g pumpkin, 300g pork ribs, half a spoon of, half a spoon of old soy sauce, 2 spoons of light soy sauce, half a spoon of chicken broth, 2g cornstarch.
Instructions: Mix the with old soy sauce and light soy sauce. Cut the pork ribs into pieces and mix with cornstarch. Place the pumpkin slices on the bottom and place the marinated pork ribs on top. Boil water in a pot, add the pork ribs and cook until it opens, then turn to medium heat and steam for 20 minutes. Take it out and sprinkle with chopped green onion, and enjoy.
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