1. Steamed eggplant [Practice] When the eggplant is built, cut it in the water, cut the picture, and soak it in the water after it is built. After steaming, put it on the steaming plate. It is important to note that the tomato skin cannot be covered by other eggplants (so, if you want to steam beautifully, you can only steam one and a half eggplants at a time). Steam the fire for 8 minutes, open the lid and turn off the fire. The eggplant steamed in this way is fresh and tender in color and soft and smooth in taste. As for the sweetness, it depends on whether the eggplant is fresh or not. After serving, add garlic, a little cooked oil and a little soy sauce.

It is said that a health coach's "stomach-reducing dish": steamed eggplant. "Choose two purple eggplants, cut them into four pieces from the middle after washing, take them out and steam them on the pot, mix them with ginger, garlic and soy sauce, and you can eat them directly." Zhang said, "Eggplant contains little fat and sugar, and it is a low-calorie food with remarkable weight loss effect. Adding ginger and garlic can reduce blood fat. People with a belly insist on eating one serving every day, which will be effective for a long time. Chinese medicine believes that eggplant has the functions of clearing heat, stopping bleeding, reducing swelling and relieving pain. Can be used for treating carbuncle, sore, aphtha, hemorrhoid bleeding, hematochezia, epistaxis, etc.

2. Steaming crabs The practice of steaming crabs is very simple. Steamed crabs are delicious and fragrant, which makes people drool. Here are three different ways to steam crabs for your reference. And tell everyone how to make steamed crabs taste the most delicious. Steamed crab 1: crab, cooking wine, Jiang Mo, soy sauce 2, white sugar, chicken essence, sesame oil and balsamic vinegar. Rinse crabs with clear water and put them in a container; Add water to the steamer, add a little ginger slices and shallots to the water (steaming with this kind of water is good for removing fishy smell), boil the water and put it into a container filled with crabs. Cage the crabs, steam them on high fire 15 ~ 20 minutes until the crab shells are bright red and the crab meat is cooked, and then take them out. Steamed crab 2: a bag of crab noodles, blanched in boiling water, picked up and laid on the bottom of the plate for later use. Wash crabs and cut them into pieces. Spread chopped crabs on the surface of the crab king to look like crabs. Sprinkle minced garlic, Jiang Mo and shredded red pepper in advance, and then sprinkle chicken essence evenly. After the water boils, put it on and steam 15 minutes or so. Sprinkle shredded onion and drizzle with hot oil. Cook, serve and eat. Steamed crab III: crab 1000g, yellow wine 15g, Jiang Mo 30g, soy sauce 20g, a little sugar and monosodium glutamate each, sesame oil 15g, and balsamic vinegar 50g. Rinse crabs with clear water and put them in a container; Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir. Take another small bowl and put vinegar for later use; Cage the crabs, steam them on high fire 15 ~ 20 minutes until the crab shells are bright red and the crab meat is cooked, and then take them out. Bring oil and vinegar when serving. If steamed crab 1 and bottom are prepared, it's best to choose crab king noodles, because they are very fragrant and Q. I think it's much better than what kind of egg noodles are used as the bottom! The rich crab fragrance is a perfect match with this crab king noodle! ! But if it's steamed lobster, you have to use egg noodles, because lobster is relatively light, and you can't let the crab king noodles grab the taste of lobster! 2, the crab's thigh should be cut into two pieces, pat it with a knife, it is more tasty when eating, and it is easy to bite. If you don't know how to cut crabs, you can ask the seafood vendor to cut them for you. Rinse it with clear water when you go home, and remember not to rinse off the crab paste. 3. Shredded onion will bend after soaking in clear water, so it will look better if it is scattered and decorated. When you sprinkle chicken essence, you must sprinkle it evenly. Besides chicken essence, there is no need to add other condiments. Finally, please remember to pour hot oil on the pot! Make sure the oil is hot enough! As soon as it is poured, the crab smell will come out immediately! If you don't pour hot oil, I don't think you will smell crabs very much. 3. Steamed fish raw materials: (various) fish tails [1] Accessories: shredded onion, shredded ginger, Shaoxing wine, shredded green pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce. Edit the method of making this paragraph. Specific steps: step 1: fish selection: the weight of fish is preferably controlled at about 500 grams. Putting it in a fish dish is secondary. The key is the second step: fish shaping: after the fish is cleaned, the fish's spine is cut off from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine. Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full. Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious. Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately. Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish. Special note 1. If the fish is slightly steamed, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam. 2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish. 3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish. The key secret of steaming fish 1, fish weight selection: it is best to control it between 500 and 600 grams, so that the cooked temperature is easier to grasp and it is also beautiful in a fish dish. 2. When finishing the fish: You can cut the fish spine from the abdomen, which can prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming. 3. When steaming larger fish: You can put a barbecue grill under the fish. If not, you can also use a few chopsticks to let the fish leave the chassis above your head and let the fish cook quickly after being fully heated. 4. When steaming big fish: You can stand the fish up (the way the fish swims in the water) and steam it. Spread two 5 cm-long green onions on the belly of the fish to make it stand steady, or tie two small ceramic bowls on both sides of the fish to fix the fish. Put the flower knives on both sides of the fish and put a piece of ginger in each seam. 5. Essential seasonings for fish: white wine or cooking wine, sesame oil or other oils, salt, onion, ginger, etc. Putting seasoning in the belly of fish can make the fish taste fresher and make the steamed fish look full. Steamed fish itself tastes delicious, so monosodium glutamate and chicken essence are omitted. 6. How to set the plate when steaming fish: Take ginger slices and green onions and spread them on the fish plate. After the fish is put into the plate, sprinkle some ginger slices and onions on the fish and taste evenly. 7. Heat of steamed fish: Heat is the key to steamed fish. Like many steamed vegetables, you must boil the water in the pot, then steam the fish in the pot 10 minutes and turn off the heat immediately. 8. Virtual steaming of fish: The so-called virtual steaming means that after turning off the fire, don't open the lid first, and steam it for a few minutes with the remaining temperature in the pot before taking it out. At this time, the steamed fish is soft, delicious and fragrant, with high nutritional value. 9, steamed fish juice should be kept: many people when steaming fish, pour out all the original juice of steamed fish and change it into sauce to keep the original juice, in order to better maintain the original flavor of fish, so steamed fish is delicious. The food in this section is characterized by complete fish shape, soft and tender fish meat, delicious flavor and mellow soup. Edit the nutritional value of this paragraph: the nutritional value of various fish: crucian carp-has the functions of benefiting qi and strengthening spleen, inducing diuresis to reduce swelling, clearing away heat and toxic materials, dredging collaterals and promoting lactation. Patients with ascites use fresh crucian carp and red beans to make soup, and the effect is remarkable. Simmer fresh crucian carp and pig's trotters together and eat soup together, which can cure puerpera's hypogalactia. Crucian carp oil is beneficial to cardiovascular function, and can also reduce blood viscosity and promote blood circulation. Carp-has the functions of invigorating spleen, stimulating appetite, promoting diuresis, relieving swelling, relieving cough and asthma, preventing miscarriage and promoting lactation, and clearing away heat and toxic materials. Carp, wax gourd and onion are boiled in soup to treat nephritis edema. Scaled carp, intestinal impurities, slow fire stew, respectively, to treat jaundice. Taking live carp and pettitoes soup to treat puerpera's hypogalactia. Carp and Bulbus Fritillariae Cirrhosae are boiled in small soup to cure cough and asthma. Silver carp-has the effects of warming the middle warmer and benefiting qi, warming the stomach and moistening skin, and is a health food for warming the middle warmer and benefiting qi. Black herring-has the functions of benefiting qi and nourishing stomach, eliminating dampness and promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer. Snakehead-has the effects of invigorating spleen, promoting diuresis, removing blood stasis, promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood. Cuttlefish-has the functions of nourishing liver and kidney, nourishing qi and blood, clearing stomach and clearing heat, nourishing blood and improving eyesight, dredging menstruation and preventing miscarriage, promoting delivery, stopping bleeding and promoting lactation. Grass carp-has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency. 3。 Steamed sparerib raw materials: pork sparerib 1.5 kg, cooked ham 50 g, water-borne magnolia slices (water bamboo shoots and winter bamboo shoots) 60 g. Ingredients: refined salt 25g, cooking wine 10g, monosodium glutamate 10g, shredded onion 40g, shredded ginger 20g, broth (soup). Production method: 1) Chop the ribs into 4cm long segments, blanch them with boiling water and wash them; Slice ham and magnolia officinalis into small pieces for later use. 2) Put the ribs in a small bowl of 10, then add ham slices, magnolia slices, shredded onion, shredded ginger, monosodium glutamate, cooking wine, refined salt and broth, and steam for 1 hour. Features: the soup is delicious, the color is gorgeous, and the ribs are drunk. The key to production: clean the ribs and cook them in cold water when they are hot, so that the dirt can easily come out and the steamed ribs are not salty.