What is steamed vegetable?

Steamed meat with soy sauce, steamed meat with rice flour, steamed tofu with minced meat, steamed chicken wings with chopped peppers, steamed egg custard, osmanthus glutinous rice lotus root, etc. Steamed vegetables are a cooking method that uses the steam generated after water is boiled as a heat transfer medium to make food mature. It can be traced back to the Yanhuang era. Compared with other cooking methods, it uses less oil and can keep the nutrition and original flavor of food. This method can not only make staple food, but also make snacks and cakes in cooking.

Steamed meat with soy sauce, steamed meat with rice flour, steamed tofu with minced meat, steamed chicken wings with chopped peppers, steamed egg custard, osmanthus glutinous rice lotus root, etc. Steamed vegetables are a cooking method that uses the steam generated after water is boiled as a heat transfer medium to make food mature. It can be traced back to the Yanhuang era. Compared with other cooking methods, it uses less oil and can keep the nutrition and original flavor of food. This method can be used to make staple food, snacks and cakes in cooking, and can also be used to preheat semi-finished products and finished products in cooking to make them mature or soft and delicious.

Steamed vegetables skills:

1. Steaming with flour: This is a method of preliminarily processing animal and plant raw materials, dipping them with various seasonings, and then mixing them with rice flour or starch, water chestnut powder, corn flour, etc. After molding, put it into a vessel or steam it directly in a cage. Such as steamed meat, lotus root, etc.

2. Steaming: animal raw materials, after preliminary processing, are mixed with seasoning stains, steamed directly in a cage, and then boiled with seasoning. Like steamed wuchang fish.

3. Canned steaming: After preliminary processing, the animal raw materials are put into various condiments for preliminary cooking, and then put into bowls and cages for steaming. After steaming, buckle the steamed vegetables into a plate, pour in thick oil and sprinkle with spices. Like steamed eels.

4. Buckle steaming: This is the way to season the raw materials, put them into a button bowl, steam them into a dish (bowl), and then pour the sauce. For example, Babao rice.

5. Steaming: This is a method of wrapping steamed raw materials with pig net oil, egg skin and lotus leaf. Such as steaming, rolling and cutting.

6. Brewing and steaming: This is the steaming method of raw materials in tomatoes, apples and green peppers. Generally suitable for high-end dishes. Such as flowers and mushrooms.

7. Patterned steaming: refers to steaming colorful vegetables of various shapes to form the expected shape. Such as tremella snow tower.

9. Sealing and steaming: This is a method of steaming main ingredients, such as bacon, preserved fish and preserved chicken. Use a saucepan with a lid, seal it with lotus leaves, tin foil or kraft paper, and cover it tightly.