There are many steaming utensils, such as wooden steamer and bamboo steamer. The shape can be large or small, and the layers can be more or less, depending on the amount of raw materials. When steaming vegetables, you must pay attention to layered placement. Put the dishes with less soup on top, the dishes with more soup on the bottom, the light-colored dishes on top, the dark dishes on the bottom, the dishes that are not easy to cook on top, and the dishes that are easy to cook on the bottom.
Steamed vegetables should follow the cooking requirements, and the raw materials are old and tender. Quickly steam tender raw materials, such as fish and vegetables, with boiling water. Steam, not rotten, 15 minutes or so. For raw materials that are coarse and old in texture and need to be steamed crispy, they should be steamed with boiling water for a long time, such as crispy duck and steamed pork with flour. Vegetables with fresh and tender ingredients, such as eggs, should be steamed slowly with medium fire and small fire.
There are many varieties and methods of steaming, mainly the following.
1. Powder steaming is to steam the raw materials and rice noodles together.
2. Buckle steaming Put the raw materials together to make various patterns and steam them in a special vessel.
3. Steamed leaves and lotus leaves are steamed with seasoned raw materials, and some are wrapped in cellophane before being caged.
4. Steaming, also known as stewing, is to add seasoning and a little broth to the raw materials, steam them in a cage, and then gently pour them on.
5. Boiling and steaming refer to coating raw materials with minced fish, minced shrimp and minced chicken. Painted in various shapes and colors, or stuffed with various flame cores in food and steamed in pots and bowls. After steaming, the original color and taste are still maintained.
6. Modeling steaming: After the raw materials are processed into velvet, add seasonings and coagulants, such as egg white, starch and agar. Making into various forms, steaming in a mold, and steaming into a solid state.
To cook steamed vegetables well, we must pay attention to the following points.
1. The raw materials should be fresh, because the protein in the raw materials is not easy to dissolve in water during steaming, and the seasoning is not easy to penetrate into the raw materials, so the original flavor is maintained to the maximum extent. So be sure to choose fresh raw materials, otherwise it will affect the taste.
2. adjust the taste. Seasoning can be divided into basic flavor and auxiliary flavor. The basic flavor enhancement is to enhance the flavor of the raw materials before steaming, which takes a long time to soak and enhance the flavor, and spicy spices can not be used, otherwise it will inhibit the umami flavor of the raw materials themselves. Tonifying means steaming before adding the sauce. The sauce should be salty and not too thick.
3. When the steaming method is adopted, coarse rice flour can be used as raw material, and fine rice flour can also be used as raw material. Spices, pigments, etc. It should be treated according to the needs of raw materials, and the thickness of rice noodles should be appropriate.
4. When steaming, grasp the temperature of raw materials, and the humidity of raw materials should be high to keep the dishes fresh and tender. Less water should be added to raw materials with more water, and more water should be added to raw materials with less water.
5. According to the degree of gas impact resistance of raw materials, raw materials are steamed by emergency gas hood, that is, they are steamed in boiling gas after being covered tightly. Open or semi-open cage water rolling steaming. Steaming with warm air, gradually heating on cold water until the breath is short.
In short, fire, plenty of water and short time are the seven-character formula of steaming.