Essential knowledge for steaming vegetables-seven tricks for steaming fish at home

Introduction: Steaming can well retain the nutrition, color and shape of the dishes, make the dishes tender or soft, retain the original flavor of the dishes, and have a fresh and mellow taste. The cooking method of this kind of dishes is simple and easy to implement. This article will give you a systematic introduction to the essential knowledge of steamed vegetables, typical examples of steamed vegetables and the seven tricks of steaming fish at home.

Steamed seafood

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Essential knowledge of steamed vegetables

1. Requirements for raw materials for steamed vegetables

The raw materials for steamed dishes are particularly fresh . Before steaming, most of the raw materials need to be blanched or over-oiled according to the nature of the raw materials and the characteristics of the vegetables. The taste and color of the dishes must be adjusted before steaming, and there are also a small number of dishes that adjust the taste after steaming. Steamed dishes can completely maintain the shape and delicious taste of the raw materials. The characteristics of the finished dishes are: harmonious color, neat shape, crisp or soft texture, original taste, fresh and mellow.

2. Advantages of steamed dishes

① The heat of the steam is relatively stable , and it is easy to grasp the relationship between the texture of the dish and the heating power and time during operation. The water turns into steam under high fire conditions, and the lowest temperature is 100°C. After sealing, the pressure inside the cage increases, and the temperature rises slightly, which can reach about 105°C under normal circumstances. The temperature difference of steamed vegetables is small, and the heating variable factors are relatively reduced.

②The heat conduction of steam can preserve the original flavor of the raw materials more . The raw materials are in a sealed space, and the air pressure in the cage is saturated. The raw materials will not produce a lot of dehydration except for a small amount of water when heated. There is no internal and external exchange of water to cause the loss of umami, so the finished dishes maintain the original flavor.

③Steam heating can completely maintain the shape of raw materials. During the steaming process, the food is stable in the cage. After the raw material reaches a mature and soft texture, it will not damage the shape of the raw material, so steaming is widely used in the shaping of crafted products with exquisite shapes.

3. Types of steamed vegetables

①Steaming: the raw materials of a single flavor (salty and umami) are directly seasoned and steamed, and the finished soup is clear, delicious and tender. For example: steamed fish.

②Fun steaming: It is the raw material for processing pickled seasoning, and a layer of cooked rice noodles is steamed into a dish. For example: steamed meat with rice flour.

③Bun steamed: It is to make the pickled raw materials, wrap them with reed leaves, lotus leaves, bamboo leaves, banana leaves, etc., put them in a container, and heat them with steam until cooked. For example: steamed pork with lotus leaf powder.

④ Steaming in a steam pot: Put the ingredients in a steam pot and heat them into dishes. For example, Yunnan steam pot chicken.

steamed fish

Steamed Pork

Steamed Pork with Lotus Leaf

Yunnan Steam Pot Chicken

3. The essentials of steaming vegetables

① Fresh raw materials with little peculiar smell must be selected .

② Choose different steaming methods according to the different characteristics of raw materials and the requirements of finished dishes. The raw materials are fresh and tender , and the dishes are ready to be matured. Use high- fire boiling water to steam quickly , such as steamed fish; if the raw materials are old and need to be steamed and crisp, they should be steamed in high- fire boiling water for a long time , such as steamed duck in wine; The dishes that have a tender texture or need to maintain their shape after more delicate processing are steamed with medium and small fires , such as orchid pigeon eggs.

③Sufficiency of water during the steaming process to ensure that the steam humidity reaches saturation . The steaming method is used to cook the dishes. Because the humidity in the steamer has reached saturation, the soup and water in the dishes do not evaporate. Therefore, the steamed mature dishes can not only maintain the original juice flavor of the raw materials, but also make the dishes healthy The shape remains the same, so some of the colorful art dishes are mostly cooked by steaming.

Orchid Pigeon Egg

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The classic cooking method of steamed vegetables

Steamed

Cooking method: steaming.

Taste type: salty and delicious.

Flavor characteristics: Mellow taste, salty and delicious.

Ingredients: 200g cured pork, 200g cured chicken, 200g cured carp, 2g sugar, 250g clear soup, 1g monosodium glutamate, 2 block oil 3g.

Production Method:

(1) Wash the cured pork, cured chicken, and cured carp with warm water, put them in the tile body, steam them in a basket, and take out (the original juice is reserved. Peel the cured chicken and cured pork, remove the scales of the cured carp, and then remove the cured meat. Cut the pork into slices, and cut the cured chicken and carp into strips of the same size.

(2) Take a porcelain bowl, place the cured pork, cured chicken, and cured carp face down neatly in the bowl, then add cooked lard and sugar, mix the monosodium glutamate into the clear soup, pour it into the bowl, and serve After steaming, take out the flip button and serve on the plate.

Key operation:

(1) It is required to wash all kinds of waxed flavour before steaming, otherwise there will be peculiar smell.

(2) When changing the knife and the bowl, all kinds of raw materials are required to be neatly stacked.

Steamed Pork with Lotus Leaf

Cooking method: steaming.

Taste type: home style.

Flavor characteristics: red and bright color, fresh and slightly spicy, mellow aroma, soft waxy residue, with lotus leaf fragrance aftertaste.

Ingredients: 500g pork belly, 200g fresh peas, 60g rice noodles, 15g soy sauce, 10g glutinous rice juice, 5 minced ginger, 5g refined salt, 1g pepper, 10g fermented bean curd juice, 5g green onion leaves, 30g spicy bean curd, appropriate amount of sugar, cooked vegetable oil (or flower 4 Oil) 10g, fresh soup 150g, 3 fresh lotus leaves.

Production Method:

(1) Scrap and wash the pork belly, cut into slices about 10cm long, 4cm wide, and 3cm thick, and put them in a basin. Fangren refined salt, soy sauce, bean curd milk, spicy bean curd, minced ginger, pepper (side crushed), green onions Green leaves (chopped), sugar color, cooked vegetables (or peanut oil), 50g rice noodles, kun glutinous rice juice, fresh soup, mix well, and immerse for flavor.

(2) Wash the lotus leaves and remove the stems, and cut each into 4 pieces (cut into 12 pieces in total); spread the lotus leaves on the cutting board, put two slices of pork and appropriate amount of rice noodles on each lotus leaf, and wrap them one by one. Place it in a bowl, steam it in the basket, remove it and buckle it in the plate, and serve.

Operating seam;

(1) Choose pork belly and shave the meat clean.

(2) When seasoning, the seasoning should be moderate and not too salty.

steamed fish

Cooking method: steaming.

Taste type: Wei Xian.

Flavor characteristics: The fresh fish is tender, the soup is clear and delicious, dipped in ginger juice, and has a unique flavor.

Ingredients: one tail of live carp (about 750g), 15g golden hook, 12 slices of shiitake mushrooms, 20g ham, 5g wilt, one piece of lard, 10g green onion, 15g cooking wine, 5g refined salt, 1g ground pepper, Special clear soup 500g, MSG 2g, ginger flavored dish.

Production Method:

(1) Make a cross cut under the jaw of the fish, drain the blood, scrape the scales, dig the gills, remove the internal organs, and clean it for later use. (2) Put six knives on each side of the fish body, insert a slice of ham and mushroom each at each cutting edge, put it in the steaming bowl, add cooking wine, refined salt, golden hook, ginger (song), green onion, monosodium glutamate, Pepper, special clear soup, covered with oil, steamed in a cage for about 20mim until cooked.

(3) Pick up the net oil, ginger and green onions, gently slide the fish into the nest plate, and then add the original juice, and serve with the ginger sauce on the plate.

Key operation:

(1) During the initial processing of carp, remove the fishy lines on both sides of the fish body, and clean the black film in the fish body cavity.

(2) Pay attention to the order of adding seasonings when steaming.

(3) Steaming is based on the degree of cooked fish, do not steam the fish old or undercooked.

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Seven tricks for family steaming fish

Salt sprinkling method : Wash the fish and dry it, sprinkle with appropriate fine salt, and evenly spread over the body of the fish. If it is a large fish, apply salt in the abdomen and marinate for half an hour before making. The fish processed in this way is not easy to break when steamed, and the finished dish is more delicious.

Adding chicken fat method : When making steamed fish, in addition to the condiments, put the chicken fat on top of the fish, so that the fish absorbs the chicken fat. After being steamed, it is slippery and delicious.

Boiled water tray method : When steaming fish, wait for the water to boil before steaming on the tray, and cover the pot tightly. The fish steamed in this way will be fresh and delicious with a pure fragrance.

Method of applying dry powder : When steaming fish, apply some dry powder on the fish first, without removing the lid of the pot when steaming. For example, if the thickness of the fish is equal to 250g, steam for 8~10min. For every 250g weight gain, steam for 5 minutes more.

Beer soaking method : When steaming fish with a big fishy smell, marinate it with beer for 10-15 minutes and then steam it, not only the fishy smell is sharply reduced, but also there is a crab fragrance.

Leftover fish steaming method : If the steamed fish cannot be eaten at one time, you can add 1 egg when you eat it again to make a fish steamed egg, so that the fish will not be fishy.

Steamed small fish head : small fish head is rich in nutrition, but it tastes less meat. For example, put the fish head on the chopping board first, use a knife to sharpen it into fine powder, add an appropriate amount of flour and monosodium glutamate, sprinkles, pepper, and minced ginger to the bowl, stir well, and steam over high heat for more than 10 minutes. The delicious fish head soup is ready.

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