Steaming is a common cooking method. Now people can enjoy all kinds of steamed dishes. Steamed dishes have many benefits, such as high water content, very soft and delicious food, and they do not change the original taste of the food or destroy the nutrition of the food. Most foods can be made into steamed dishes to eat. Of course, there are also many ways to steam, such as the following three:

Add seasonings to the main ingredients after processing and sorting, or add soup (or water) and place it in a container to heat and cook.

1. Selection and processing of raw materials

The raw materials for steamed dishes should be fresh, such as chicken, pork, seafood, etc. The raw materials must be cleaned and treated before initial processing, and generally undergo blanching before steaming. For large pieces of raw materials, steaming should be done for a long time over high heat; for small pieces such as threads and cubes, steaming should be done quickly over high heat.

2. Seasoning

The flavor of steamed dishes is mainly salty and fresh, with commonly used seasonings such as refined salt, monosodium glutamate, white pepper, ginger, and scallions, and light and delicate seasoning is preferred.

3. Plating

The plating of steamed dishes is divided into two types: clear plating and dark plating. Clear plating refers to arranging the ingredients in a certain order and serving them in the original container; dark plating requires a new plate before serving.

4. Characteristics of the dish

Dishes made with this steaming method have the characteristics of original color, clear soup, and tender and soft texture.

Mix the processed ingredients with fried rice flour and other seasonings, then arrange them in a container, and steam them to become soft and sticky.

1. Selection and processing of raw materials

Rice steamed dishes usually select ingredients that are tough and non-stringy, fresh and flavorful, with an intermingling of fat and lean, or tender and non-stringy, and easy to mature, such as chicken, fish, meat, and root and bean vegetables. The shape of the ingredients is mostly in the form of slices, blocks, and strips.

2. Seasoning

Rice steamed dishes require seasoning first, and the raw materials, after being marinated and seasoned, can achieve good effects during steaming. The flavor of rice steamed dishes is often salty and fresh, five-spice, home-style, spicy and numbing, and salty and sweet. The dryness and wetness of the mixture should be flexibly controlled according to the tenderness and fat-to-lean ratio of the raw materials. The rice flour needed for mixing is generally fried to a light yellow, dried, and ground into flour.

3. Plating

When arranging the ingredients for rice steaming, they should be loose, not pressed together, otherwise it will affect the quality of the dish. Fine, tender, and fluffy dishes should be steamed quickly with boiling water over high heat; soft and tender dishes that do not fall apart should be steamed for a long time over high heat.

4. Characteristics of the dish

Golden yellow in color, rich in flavor, with oil but not greasy.

Also known as ‘Covered Steaming’, the raw materials are only seasoned without soup, and some containers need to be covered or sealed.

1. Selection and processing of raw materials