How to cook without oil

As we all know, cooking requires the use of oil. However, in today’s world where people advocate using less oil and less salt, cooking without using oil is a real skill. Steaming is an important cooking method. There is a saying in my country that “no dish can be cooked without steaming”. Steaming food not only does not require the addition of oil, but more importantly, it retains the elements, color and original taste of the food. So what should we do specifically? Let us take a brief look at it below, and hope it will be helpful to everyone.

The most important thing is that steaming is not difficult to learn and is easy to get started. It has become the favorite cooking method of lazy people. Let's learn the methods of common steaming dishes with Chef Liuheyi~~~

Steamed Chicken Wings with Black Bean Sauce

practice:

1. Soak the chicken wings in salt water for a while, then wash them and set aside; wash the fermented black beans, then soak them in a small bowl for a while; cut the ginger into shreds, cut the green onions into sections, and chop the garlic;

2. Use a knife to cut the chicken wings twice on both sides, put them in a plate, add salt, light soy sauce, oyster sauce, dark soy sauce and cooking wine, stir well and marinate for half an hour;

3. Add oil to the pan, add onion, ginger, garlic and fermented black beans after the oil is hot, and then pour the fried small ingredients into the chicken wings for later use;

4. Put water in the pot, put the chicken wings in after the water is hot, and steam over medium heat for 20 minutes;

5. If you think the soup is too juicy, pick out the chicken wings and place them on a plate, top them with chopped green onions;

6. In another pot, add the soup and some oil, heat it up, and pour it on the chicken wings. It will taste better!

Steamed Egg with Minced Pork

practice:

1. Beat the eggs in a bowl, add a little soy sauce and salt, and mix well.

2. Add twice as much warm water as egg liquid, stir evenly, filter out the instant noodles floating on the egg liquid, and finally cover the lid and put it in the steamer.

3. Put the pot on the stove with cold water, turn to medium heat and steam for about 10-15 minutes after the water boils.

4. Heat oil in a wok, add ginger slices and sauté until fragrant, remove the ginger, then add chopped green onions and minced meat, stir-fry, add a few drops of cooking wine, stir-fry the minced meat until it turns white, add a little dark soy sauce and light soy sauce, stir-fry with water, sprinkle with chopped green onions, and add a little salt

Season with sugar and stir-fry before serving; pour the fried minced meat on the steamed eggs.

Steamed Beef with Rice Flour

practice:

1. Wash the beef and cut it into slices for later use;

2. Chop the peppercorns and some green onions into fine powder, mince the ginger, smash the garlic, pour in a little water and make garlic juice for later use;

3. Prepare a bowl, put the beef in, then add the chopped pepper, onion and ginger, then add bean paste, fermented bean curd juice, soy sauce, brown sugar, cooking wine and appropriate amount of water, stir well, and marinate for half an hour;

4. Wash the rice, drain the water, put it into the pot and fry it on low heat until it turns light yellow, add a little five-spice powder and salt and crush it for later use;

5. Then add the rice noodles into the beef cubes and mix well for later use;

6. Put water in the pot, and steam it for about one and a half to two hours after the water is hot.