Traditional Culture Encyclopedia - Hotel accommodation - Tips for steaming dishes and recipes
Tips for steaming dishes and recipes
Steamed vegetables are widely used, generally using tough animal raw materials, plant raw materials, dried raw materials, tender or refined raw materials.
1. Selection and processing of raw materials: The raw materials of steamed vegetables should be fresh, such as chicken, pork and seafood. Raw materials must be washed during initial processing and blanched before steaming. For large pieces of raw materials, boiling water is used for a long time; For raw materials with small volume, such as silk and diced, the method of rapid steaming in boiling water is adopted.
2. Seasoning: The flavor of steamed vegetables is mainly salty and salty. Commonly used condiments are refined salt, monosodium glutamate, pepper, ginger, onion and so on. And light seasoning is better.
3. Dishing: Dishing of steamed vegetables can be divided into two types: open dish and dark dish. Ming Ding pot refers to the original utensils that put the raw materials on a plate in a certain order and serve them after steaming; Dark fixing requires changing plates before serving.
4. Features of the finished dish: This kind of steamed dish has the characteristics of primary color, clear soup color and tender texture.
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