Want to Eat Steamed Dishes but Can't Make Them? Use This Method from the Master Chef, Steam Whatever You Want, Ready in Three Minutes

What makes outside-sold steamed beans so delicious? There's a trick, Chef Long explains concisely, not soggy or sticky

Don't know how to make steamed dishes? Use this method from the master chef, you can steam whatever you want, and it's ready in three minutes

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Steamed dishes are like a little helper in home life, always appearing to solve the problem when you don't know what to eat. Steaming with hot water vapor, quickly penetrates the ingredients, without destroying the shape and color of the raw materials, cooked in three or five minutes, original flavor and aroma, refreshing and pleasant

Today, I'm going to demonstratewith steamed green beans as an exampleand explainthe details when making steamed dishesFirst,before brushing with starch, make sure the ingredients are dry, otherwise they will easily peel off; secondly, outof the pot after steaming, you need to quickly shake it off, otherwise it will clump together and stick togetherIt's very simple overall, even kitchen novices can easily operate, and friends who like a light and low-fat flavor can consider not using seasonings, just the aroma after steaming can give you a strong sense of satisfaction.Steamed Green Beans

First step: prepare the ingredients

Wash a bunch of green beans clean, dry the moisture and cut them into small pieces. Put the green beans into a bowl, add an egg and stir evenly.

Then add an appropriate amount of flour and continue to stir, so that the green beans are evenly coated with flour, like this one by one scattered, not sticking together state. Then pour in a little vegetable oil, add 2 grams of salt, and stir again to be ready to steam.