Is steaming the same as boiling?

The method of making steamed vegetables is to adjust the flavor of the dishes with seasonings, and the taste is very delicious when steamed. Boiled vegetables and steamed vegetables taste different when cooked in soup! The method of steaming eggplant introduces the cuisine and its effects in detail: prescription for hemostasis and conditioning, prescription for anti-aging, prescription for clearing away heat and toxic materials, prescription for peptic ulcer and prescription for hemorrhoids.

Taste: salty and umami flavor technology: steamed eggplant making material: main ingredient: eggplant (purple skin, long) 500g.

Seasoning: vegetable oil 10g, salt 3g teaches you how to cook steamed eggplant, and how to cook steamed eggplant is delicious 1. Wash eggplant, put it in a plate and steam it in water;

2. Take it out after cooking and add some salt. "The Practice of Steaming Egg Soup" introduces the cuisines and their functions in detail: home-cooked recipes, liver nursed back to health recipes, adolescent recipes, educational recipes and brain-strengthening recipes.

Taste: Salty and sweet technology: Steamed egg custard. Material: main ingredient: egg 200g.

Seasoning: 2 grams of salt and 2 grams of sugar teach you how to make steamed egg custard. How to make steamed egg custard delicious? 1. Pour clear water into the basin, beat in the eggs, steam in a steamer 15 minutes and take out.

2. Put the pot on the fire, add water, add sugar and refined salt, and fire;

3. Boil and pour into the steamed eggs. The practice of steaming osmanthus fish introduces the cuisine and its effect in detail: home-made recipes for nourishing qi and blood, recipes for the elderly and malnutrition recipes.

Taste: Salty and umami. Craft: Steamed osmanthus fish. Ingredients: main ingredient: 600g mandarin fish.

Seasoning: vegetable oil 30g, onion 15g, ginger 10g, pepper 2g, salt 3g, soy sauce 15g to teach you how to cook steamed osmanthus fish, and how to cook steamed osmanthus fish is delicious. Fresh osmanthus fish, eviscerated and washed for later use;

2. Peel ginger, wash and chop it;

3. Rooted onions, washed and chopped;

4. Sprinkle the fish with salt and white pepper evenly;

5. Then spread the fish evenly with crushed ginger foam;

6. Put the fish dish into a pot with boiled water and steam for 13 minutes;

7. After steaming, pour off the water in the plate and evenly pour a thin layer of soy sauce on the fish (that is, soy sauce, and it is recommended to dry it with steamed fish soy sauce);

8. Then spread the chopped green onion evenly on the fish;

9. Start another pot, fire, put 45 grams of oil in the pot, and burn until the oil emits white smoke;

10. Pour the oil on the fish, and when it sizzles, you can eat it. The cooking method of beef tenderloin introduces the cuisines and their functions in detail: home-cooked recipes, recipes for nourishing qi and blood, recipes for nourishing the body, recipes for invigorating spleen and appetizing, and recipes for malnutrition.

Taste: Spicy technology: Boiled beef tenderloin. Ingredients: beef (lean) 200g, lettuce100g, green garlic100g, celery100g.

Seasoning: 6 g of pepper powder, 4 g of salt, 5 g of soy sauce 10, ginger, 5 g of cooking wine, 5 g of garlic (white peel), 50 g of starch (corn), 0/00 g of bean paste/kloc-2 g of monosodium glutamate, 30 g of pepper (dried red tip) and 50 g of vegetable oil.

2. Garlic seedlings (green garlic) and celery are cut into sections;

3. Cut the lettuce tip into pieces;

4. Chop the onion and ginger;

5. Heat the oil in a wok, then stir-fry the dried peppers until they slightly change color, take them out and drain them, and cut them into sections for later use;

6. Heat oil in a wok, stir fry garlic, celery and lettuce, and put salt in the wok.

7. Put the wok on the fire, add the oil and heat it to 40%. First, stir-fry dried Chili and bean paste, then add Jiang Mo and minced garlic and stir-fry for a while. Add broth (500ml) and bring to a boil. Beat off the coarse residue, add salt and soy sauce, and cook.

8. Shake the beef slices with cooking wine, salt, wet starch and monosodium glutamate. When the beef is cooked and the soup is thick, take it out of the pot and spoon it on the dish;

9. Sprinkle pepper and pepper powder on it, and then drizzle with hot vegetable oil.

The practice of cooking fish fillets introduces the cuisine and its function in detail: private cuisine.

Taste: spicy technology: boiled fish fillets. Material: main ingredients: herring 150g.

Accessories: egg white 20g.

Seasoning: 20g Chili sauce, 3g salt, 5g onion, 2g ginger juice, monosodium glutamate 1g and 2g starch (corn). Features of boiled fish fillets: white, fresh, high in protein and fat-free, which is most suitable for losing weight. Teach you how to cook boiled fish fillets. How to cook boiled fish fillets is delicious. 1. Wash herring, obliquely batch it into large pieces with a knife, put it in a bowl, add egg white, salt, onion ginger juice, monosodium glutamate and dried starch, mix and size, and refrigerate for half an hour;

2. Boil the water in the pot, pour in the fish fillets and sprinkle with them. After a while, take it out and drain it, put it in a basin, and serve with a small dish of Meiji Chili sauce. The cooking method of bullfrog introduces the cuisine and its function in detail: Sichuan cuisine.

Taste: original technology: boiled bullfrog production material: main ingredient: bullfrog 350g.

Accessories: lettuce (leaves) 150g.

Seasoning: onion 10g, garlic 10g (white skin), ginger 5g, pepper 5g (dried red tip), cooking wine 15g, salt 4g, soy sauce 15g and chicken essence 2g to teach you how to cook bullfrogs.

2. The bullfrog is marinated with spicy powder15min;

3. Stir-fry the bullfrog in a hot oil pan until it is jade white;

4. Continue to put the oil, then add the onion, ginger, garlic, pointed red pepper and spicy powder and stir-fry for fragrance;

5. Add a bowl of water, and then add the fried bullfrog;

6. Put the cooking wine, salt and soy sauce in turn until it is almost cooked;

7. Add lettuce leaves and add chicken essence to serve.