Steamed vegetables are a cooking method that uses the steam generated after water is boiled as a heat transfer medium to make food mature. In cooking, you can make staple food, snacks and cakes. In cooking, it can be used for preheating semi-finished products and cooking finished products to make them mature or soft and delicious. Steamed vegetables such as vegetables, chickens, ducks, fish and meat are collectively referred to.

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. Plate loading: The plate loading of steamed vegetables can be divided into two types: open plate and dark plate. 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.