Steam hotpot recipe

Overview

Return to nature and steam to restore the original taste of the ingredients. Steaming and boiling are the simplest and healthiest way to cook ingredients.

Tags

• hot dishes
• abalone
• big crab
• celery
• choi sum
• coriander
• corn mussel
• dried fungus
• garlic
• grouper
• meatballs
• mushrooms
• oil
• onions
• roasted shrimp
• scallops
• sixty
• squid
• winter vegetables
• ginger
• meters
• salt
• soy sauce

Ingredients

Steps

1. 1 First wash the rice with water and soak it for 20 minutes. Soak the mushrooms and squid until soft and cut them into shreds. Stir the mushrooms with oil to release their fragrance. Cut the ginger into shreds and wash the scallops in water.

   

2. 2 Put the soaked rice into the bottom of the pot, spread the mushrooms, squid, scallops, and shredded ginger on the rice, then put the steaming sheets on it and start steaming the vegetables.

   

3. 3 Wash and drain the sixty-year-old scallops, put them on the steaming sheet, and steam them with maximum steam for 3 minutes.

   

4. 4 Cut off the tails of the Rosch shrimp, wash and drain, place on the steaming sheet, steam at maximum steam for 4 minutes.

   

5. 5 Remove the scales and internal organs of the fresh grouper, wash them, separate the fish meat from the fish bones, fillet the fish meat 2cm thick, brush it with egg white, insert thin ginger slices of the same size, place it on a bamboo mat, put it on the steamer with the bamboo mat, and steam for 3 minutes at maximum steam.

   

6. 6 Wash the abalone and shellfish and drain the water. Wash, peel and cut the loofah into 3cm round sections. Place in steamed slices and steam for 3 minutes at maximum steam.

   

7. 7 Open the shells of the crabs and wash them, cut the crab meat into pieces and put them back together. Place the meatballs in the middle, place them on the steaming sheet, and steam them with maximum steam for 6 minutes.

   

8. 8 Wash the corn clams in half, soak the vermicelli until soft, then cut into pieces and spread on top of the corn clams. Fry the minced garlic until 5 min. Add a little salt and soy sauce to taste. After cooling, pour it on the vermicelli and steam it in a steamer for 4 minutes.

   

9. 9 Soak the dried fungus, wash and drain, mix in a little cooking oil, place on the steaming sheet together with the small meatballs, and steam for 4 minutes at maximum steam.

   

10. 10 Wash and drain the cabbage, brush with a little cooking oil with an oil brush, and steam in a steamer for 5 minutes.

    

11. 11 Uncover the steamed slices and add a little chopped green onion, coriander, celery, winter vegetables, and a little fried garlic to the bottom of the porridge and mix well.

    

12. 12 A pot of delicious steam health porridge makes its debut