Steamed vegetables are not only good at doing things, but their main features are to maintain the original shape, original juice and original flavor of the dishes, and to preserve the various nutrients of the vegetables to a large extent. Therefore, in order to better consume the nutrients in the ingredients, you can do more steamed vegetables at home.
Clean the fresh squid, boil the water in the pot, and open the whole squid and pick it up slightly, and cut it into squid.
Fans use soft water to soak (the scorpion family is home-made sweet potato powder, it is better to sell it with mung bean powder), drain the water and spread it on the bottom of the plate.
The enoki mushroom is rooted, washed, and evenly spread over the fans.
Then cut the squid on the top of the mushroom.
Pour the garlic into garlic and spread it on the squid. Dried chili diced for embellishment.
Put a delicious fresh, cooking wine in a small bowl, add chicken, a little salt, and juice. Spread the prepared juice evenly on the ingredients on the plate.
Boil the water in a steamer and steam on the steamer for 15 minutes. Turn off the heat and sprinkle the vegetables and sprinkle with chopped green onion.
Pour a little bit of cooking oil in the pot, burn it to 90% heat, slowly drizzle on the chopped green onion, and immediately there will be a thick scallion flavor, but it is fragrant!