Although traditional frying and frying are delicious, they are cumbersome to make and have high fat content. They are not a good choice for people who are more and more concerned about their health. It’s better to make one or two steamed dishes, which are nutritious and delicious, and can also make a lot of money – flourishing.
”Steaming” is one of the earliest cooking methods invented by the Chinese, dating back to the Yanhuang period more than 10,000 years ago. The measured data shows that steaming vegetables is almost the cooking method that can preserve the nutrients of food. There is neither the loss of water-soluble nutrients during cooking or blanching, nor the denaturation of fat and protein due to excessively high temperature during frying; the thermal decomposition loss is small, the oxidation loss is also small, and there is no excessive intake of fat. Steaming Steaming is the practice of directly steaming
the ingredients, using less seasoning and focusing on highlighting the original flavor of the ingredients, so this cooking method can also test the freshness of the ingredients.
Foods suitable for steaming include chai chicken, soil duck, squab, fish, shrimp, crab, shellfish and other seafood or river seafood, such as steamed scallops with vermicelli, duck with cordyceps, steamed sea bass, steamed crab with flower carvings, etc. Flour steaming Flour steaming is a method of mixing
corn flour, plain noodles or rice flour with ingredients and then steaming.
Steamed noodles usually need to marinate the raw materials in advance, and you can choose salty, umami, spicy, and five-flavored flavors. Compared with other steamed vegetables, the flavor of steamed meat is more intense, and it adds a special soft and glutinous texture than ordinary stir-fried vegetables. Meat-based dishes include steamed pork sausages, chicken with mushrooms, Xiaolong beef, steamed pork ribs, etc. Many vegetables can also be steamed with flour, such as shredded potatoes, shredded radishes, and tender green leafy vegetables.
Stuffed steamed
stuffed steam is also called stuffed steaming. The method is to fill one ingredient with other ingredients. For example, the loofah or bitter gourd festival is filled with meat, the pumpkin is stuffed with pork ribs, the sea cucumber is filled with shrimp, and the whole chicken is filled with mushrooms, bamboo shoots, meat, seafood and other ingredients. The beauty of stuffing and steaming is that the flavors of various ingredients are combined and matched with each other to form a layered and rich taste, so that the meat dishes are no longer greasy, the vegetarian dishes are no longer thin, and the meat and vegetables are full and nutritious.
steamed
The raw materials are processed and seasoned, and then put into a bowl according to a certain shape code, without adding soup, put into a steamer to steam until cooked, take out and buckle it in a plate or bowl, pour in the sauce, and then buckle the steaming bowl. The resulting dishes are beautiful in shape, not easy to get cold, and better maintain their taste. Common dishes include pork belly with plum vegetables and pork belly with taro.
Steamed
with cabbage leaves, tofu skin, lotus leaves, etc., wrap the seasoned fillings, and then steam them in a cage. It has the characteristics of soft and tender texture, moist and oily. The more famous ones are lotus leaf chicken, vermicelli bean curd rolls, etc.
