Do you care about your health and figure?Or do you want to diversify your home cooking menu? Or maybe you want to cook dishes that preserve the natural taste of the products? If you answered yes to at least one of these questions, then it's time to start cooking in a steamer! Using this wonderful culinary invention, you can preserve the maximum useful properties of products, and cook dietary dishes, and pamper your family with unusual lunches, breakfasts and dinners. So, let's cook in a steamer: recipes and tips.

Dinner for gourmets

Let's start, perhaps, with a simple butspectacular. Firstly, it is perfect for "training" if you are just starting to cook in a steamer. Well, and secondly, the result will surely satisfy even the most demanding gourmets. Ingredients:

• 2 chicken breasts
• 8 medium potatoes
• 2 carrots
• 2 onions
• Cauliflower forks
• Salt to taste

Preparation:Pour water into the steamer to boil. Peel the potatoes and cut each potato into four parts. Place the potatoes in the lower section of the steamer and add salt. Wash the cabbage and separate into heads. Cut the carrots into rings and the onion into large cubes. Cut the fillets off the chicken breasts (or take ready-made boneless fillets) and divide into four parts. Place the vegetables in the second section of the steamer: you can mix them up or in layers. Place the meat on top. Add some salt. Set the steamer to full power and cook dinner for about an hour. Serve with sour cream, mayonnaise or cheese sauce.

Ragu "Red Sun"

It is interesting that almost all products for thisdishes are selected in red or orange, and due to the fact that we cook them in a steamer, the color of the vegetables in the dish is preserved! Well, and the taste... You will appreciate the taste yourself, having prepared such an unusual stew. For three servings you will need the following ingredients:

• Raw red fish (salmon, pink salmon, coho salmon, salmon) - about 200 g
• 3 medium carrots
• A tomato
• Bulb
• Salt and pepper to taste

Preparation:Wash, peel and grate the carrots on a coarse grater. Cut the fish fillet into medium-sized pieces. Cut the tomato into cubes or rings (whichever you prefer). Cut the fish into medium-sized pieces. Place all ingredients in a rice bowl and cook for about forty minutes. Five minutes before the stew is completely ready, add salt and pepper. Other seasonings are optional.

Zucchini stuffed with "easy steam!"

The "harmfulness" of the meat filling in this dishis compensated by the lightness of the "shell" - zucchini, as well as the method of cooking - steamed. And if you also take into account the absolute absence of oil, then this recipe can safely be included in the diet menu. Ingredients:

• 1 not a large zucchini
• Minced meat from any meat (which you prefer) - 500 g
• 2-3 onions
• Black pepper
• Salt

Preparation:Peel the zucchini, cut it lengthwise into two parts and remove all the seeds and some of the pulp. Finely chop the onion and mix it with the mince. After peppering and salting the mince, stuff the zucchini halves with it. Put our semi-finished products in a steamer and bring to readiness.

"Vegetarian's Dream"

Do vegetarians dream of this dish? Possibly. But everyone else will surely enjoy the Bulgarian peppers stuffed with a vegetable mix. Ingredients:

• Sweet Bulgarian pepper (8-10 pieces)
• White cabbage (half a small head)
• Onions (8 pcs.)
• Carrots (4 pcs.)
• Parsley and dill
• Vegetable oil (one-third of the glass)
• Salt

Preparation:Wash the peppers, cut off the tops and take out the seeds. Wash and dry them well again. Prepare the filling for stuffing. Chop all the vegetables (except the peppers) into thin strips and lightly fry in vegetable oil. Add finely chopped greens to the vegetables and salt. Stuff the peppers with the vegetable mince and place them in a steamer basket. Cook in a steamer with the lid closed for about twenty minutes. While the peppers are cooking, grate the cheese. Then sprinkle the pepper pods with cheese and leave them in the steamer for another ten minutes.

Steam meatballs "Hedgehogs in the fog"

This unusual way of cooking meatballswill make them attractive even to the pickiest children in food. And if you serve the ready meatballs “with imagination”, making “grass” from greens, and “flowers and mushrooms” from fresh vegetables, then your picky eater will even ask for more. Ingredients:

• 300 g minced meat
• 100 g of long grain rice
• Garlic (2 cloves)
• Onion (1 pc.)
• Salt
• Black pepper

Preparation:First, soak the rice in cold boiled water and leave it to "soak" for a couple of hours. Remove the wet and swollen rice from the water and dry it. Now prepare the mince: add chopped onion and garlic, salt and pepper, mix. Now start forming the meatballs. Roll balls (the size of a chicken egg) from the mince and roll them in dry rice. Place the meatballs on the bottom level of the steamer and cook for forty minutes. When you open the steamer, you will find that all the grains of rice on the meatballs have "stood on end", magically turning the meatballs into charming hedgehogs! Note: Only long rice should be used for "Hedgehogs in the Fog"! The transformation will not occur with round rice! You can cook this dish either in a steamer or simply in a steamer pan, placing the meatballs in a colander and covering with a lid.

Cottage cheese casserole "Banana-mama"

It turns out that you can cook everyone's favorite casseroles in a steamer! Here, for example, is a recipe for cottage cheese and lemon casserole with bananas. A kind of dietary version of a light dinner. Ingredients:

• Quarter of cottage cheese
• Manka (3 tbsp.)
• 2 eggs
• 2 bananas
• One third of a glass of milk
• Lemon Zest
• 3 tbsp. l. Sahara
• Salt

Preparation:Pour milk over the semolina and leave for about thirty minutes. Beat the eggs with sugar (until white). Add cottage cheese, semolina, lemon zest and a pinch of salt. If the dough is too runny, add a little dry semolina. Then take a rice steamer and pour half of the curd mass into it. Put the sliced ​​bananas on top and pour the remaining half. Cook the casserole in a steamer for about half an hour. The result is a tender, low-fat, aromatic soufflé casserole.

Corn porridge "Moldavanka"

It is known that cooking corn grits is verydifficult. It sticks to the pan, burns quickly and requires constant stirring. In short, it takes a lot of time, is a hassle and does not guarantee a result. So, enterprising housewives have come up with a way to simplify and speed up this difficult and long process. If you cook corn porridge in a steamer, the result will be one hundred percent successful. Ingredients:

• Groats of corn (100 g)
• Sugar (2 tbsp.)
• Water (200 g)
• Butter (2 tbsp.)
• Milk (200 g)
• Salt

Preparation:Pour the washed corn grits into a rice cooker and add milk mixed with water. Turn on the steamer and cook the porridge for forty to fifty minutes. After the allotted time, add sugar, salt and butter to the porridge. After that, let the porridge cook for another five minutes and turn off the steamer. However, it is advisable to leave the porridge in the steamer for a while: after simmering, the porridge will only become tastier.

Khanum

This dish is a classic of steam and national cuisine.Uzbek cuisine. Like many Eastern dishes, khanum is known in many variations. It is prepared with meat, potatoes and onions, with vegetables, with herbs, with cheese. But we will consider an option that will successfully replace the troublesome manti. Ingredients:

• Minced meat (about a kilogram)
• Onion (2 pcs.)
• Water
• Flour
• Egg
• Salt
• Black pepper

Preparation: Peel the onion and chop very finely.Add it to the minced meat, season the minced meat with pepper, salt, and knead. Prepare the dough. The golden rule for making pelmeni and manti is that there should be as much dough as meat (by volume). That is why, focusing on the amount of minced meat prepared, knead the dough. Pour flour into a bowl, add salt, break an egg and, gradually adding water, knead the dough. Knead until the dough begins to come away from your hands and the sides of the bowl. Let the dough rise for about fifteen minutes and roll it out into a thin layer. Put the minced meat on the dough layer, spreading it evenly. Then roll it up. Tightly and carefully pinch the dough from the ends and along the roll, roll it into a semicircle and place it in a steamer. Cook for about an hour. Note: It is best to cook khanum in a regular steamer, not an electric one. The kind that is put on the fire.

Helpful Tips

• Any food in the steamer must be stored loosely.
• Frozen vegetables for cooking in a double boiler do not need to be defrosted. It is only necessary to increase the time required for their preparation.
• Defrosting in a double boiler can not be any products.
• Fat from meat and poultry (and with the latter - and the skin) in front ofcooking in a double boiler can not be cleaned. With them, the meat will turn out juicier and tastier. Caloric content and "cholesterol harmfulness" of products in this case should not bother you. Both fat and cholesterol do not pass into meat. So remove them already from the cooked meat.
• You can not cook cereals in a double boiler without water.
• Cut vegetables in a steamer are prepared faster, but whole ones are more delicious.
• Fish and seafood should be filled in the steamer until the water in it has become very hot.
• To add spicy food to the boiling water, you can add aromatic sauces, spices, citrus and table wine.

So cooking in a steamer is a complete mess.pleasure, maximum benefit and minimum effort. This miracle of kitchen equipment will preserve (and increase!) your health, save your figure and save your strength. Tempting? Then get started! We recommend reading:

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