Steamed vegetarian dishes recipes

Steaming is a good way to eat food, because if you want to retain the original taste of the ingredients, you can use steaming this method. Especially because of some taste and physical reasons, some people like to eat steamed dishes. Common steamed dishes include steamed sea bass and steamed chicken feet. For vegetarians, steamed vegetarian dishes are also their favorite. So what are the specific methods for steaming vegetarian dishes?

1. Cucumber stuffed tofu

Ingredients: 300g cucumber, 50g tofu powder (tofu can also be used instead), 20g enoki mushroom powder, 20g shiitake mushroom powder, 10g celery powder, 10g ginger powder

Marinade: 2 tbsp flour, 1 tbsp soy sauce, 1/2 tsp white pepper, 1 tbsp sesame oil

Seasoning: 1 tsp salt, 1 tsp sugar, 200cc water, 1 tbsp cornstarch water, 1 tsp sesame oil

practice:

1. Peel the cucumber and cut it into 1 cm segments. Hollow out the middle and blanch it in boiling water. Then soak it in cold water and drain it for later use.

2. Mix it with the ingredients and marinade, stuff it into the cucumbers prepared in step 1, place on a plate, and steam in an electric rice cooker for about 15-20 minutes (add 1/2 cup of water to the outer pot) until cooked and take it out.

3. Take a pot, mix the seasonings and cook evenly, then pour in the cucumber from step 2 and serve.

2. Bamboo fungus three-thread roll

Ingredients: 10 bamboo shoots, 50g shredded mushrooms, 50g shredded celery, 50g shredded bamboo shoots, 20g shredded carrots, 30g sweet peas

Seasoning: 2 tablespoons olives, 10 grams minced ginger, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon sesame oil

practice:

1. Soak the bamboo fungus in cold water until it swells, remove it from the water and blanch it in boiling water, cut off the head and tail, leaving the fungus tube, and then cut it into slices for later use.

2. Mix all the seasonings and set aside.

3. Mix material B and 1/3 of the seasoning from step 2.

4. Flatten the bamboo fungus prepared in step 1, add an appropriate amount of the ingredients prepared in step 3, roll it into a tube and place it in the steaming tray. Repeat the steps until all the bamboo fungus is used up.

5. Pour the remaining 2/3 of the seasoning in and add sweet bean pods for decoration; put it into a steamer with boiling water and steam it over low heat for about 10 minutes.

3. Cabbage sesame rolls

Ingredients: 2 Chinese cabbage leaves, 50 grams of green beans, 60 grams of carrots, 50 grams of mung bean sprouts, 3 stalks of coriander

Seasoning: water, a little salt, 1 tablespoon sesame oil, 1 teaspoon sesame paste, a little white pepper, 1 teaspoon white sesame seeds

practice:

1.Put Chinese cabbage leaves in boiling water and blanch until soft, then drain and set aside.

2. Cut green beans and carrots into shreds; remove the heads and tails of mung bean sprouts, blanch them in boiling water until cooked, drain and set aside.

3. Mix all seasonings evenly into a sauce and set aside.

4. Spread out the Chinese cabbage prepared in step 1, add appropriate amount of ingredients from step 2, and then add the sauce from step 3.

5. Roll the cabbage until it is firm, then cut it into two sections.

4. Cold Asparagus

Ingredients: 12 asparagus spears, 1 cilantro, 1 celery root, 1/3 red bell pepper, 3 konjac knots

Sauce: a little sugar, 1 teaspoon soy sauce, 2 tablespoons sesame oil, a little black pepper, 1 tablespoon parsley powder

practice:

1. Remove the old skin of asparagus and blanch it in boiling water; blanch the shredded konjac and set aside.

2. Chop the coriander, celery and red pepper into small pieces and set aside.

3. Mix the sauce ingredients evenly into a sauce and set aside.

4. Take a plate and put the asparagus and konjac knots prepared in step 1, then sprinkle the ingredients prepared in step 2, and finally pour the sauce prepared in step 3 on the asparagus.

5. Pomelo-flavored yam

Ingredients: 200g yam, 50g ginkgo, 6 pickled plums

Seasoning: 1 tbsp grapefruit sauce, 1/4 tsp salt, 1/2 tsp wolfberry water

practice:

1. Peel the yam, cut into square pieces, dig a small groove in the middle, and place on a plate for later use.

2. Remove the seeds from the pickled plums, crush them and mix with the seasonings. Take an appropriate amount and fill it into the groove of the yam prepared in step 1. Then put a ginkgo on it. Spread the remaining seasoning ingredients on a plate, put it in a steamer with boiling water, cook over low heat for about 5 minutes and take it out.

Note: Soak 6 wolfberries in cold water until the wolfberries are soaked, and the remaining water is the wolfberry water.