Method of making steamed vegetables

Health benefits

Luncheon meat: dilates blood vessels, protects the nervous system, maintains skin and mucosal health

Mushrooms: resolving phlegm

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

3 slices of luncheon meat

2 shiitake mushrooms

5 slices of lotus root

Various vegetables and meats can be freely paired together

3 slices of ginger

3 garlic seeds

1 scallion

2 tablespoons of Liupo Maocai base material

1 teaspoon cooked sesame seeds

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon chicken powder

1 teaspoon pepper powder

Method of making steamed vegetables

1. Wash the ingredients thoroughly and cut them with a knife for later use.

2. Prepare all kinds of seasonings

3. Boil the pot with water and add a little salt. Blanch each type of dish separately and let it cool.

4. Add 300ml of water to another pot and bring to a boil. Add Liupo red oil, ginger slices, garlic slices, soy sauce, and chicken powder and simmer for a moment.

5. Put various dishes that have been blanched in water and cook them together until they are completely cooked. Add pepper powder and stir evenly.

6. Remove from the pan, sprinkle with cooked sesame seeds and chopped scallions, and drizzle with sesame oil.

Tips

Blanched dishes should not be cooked for too long in the second pot, as they may be too soft and affect the taste and flavor.

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