I found that many people bought steam boilers, but they didn’t know what they were used for. Some even cracked the steam boilers after just one or two uses. Now I will give you a brief introduction to what a steam boiler is and how to use it.
The correct way to use the steam pot
1. Steam pot ribs soup
Ingredients:
1000 grams of pork ribs, ginger slices 5 grams, 25 grams of cooking wine, 5 grams of sugar, a little refined salt.
Preparation method:
1. Wash the pork ribs and chop them into small pieces, put them in a steam pot, add ginger slices, cooking wine, sugar, salt and a little warm water. Cover well.
2. Put the steamer into the steamer so that the water in the steamer can touch the bottom of the steamer.
3. Cook with slow fire. The steam enters the boiler from the steam pipe in the boiler, and then turns the steam into water. It's ready after 1 hour. Open the steamer lid, the soup is full and the meat is rotten.
Features: The original flavor of pork rib soup is outstanding, the meat is tender and the soup is mellow.
2. Steam Pot Spiced Duck
Ingredients:
25 grams of ham, 25 grams of winter bamboo shoots, 25 grams of shiitake mushrooms, 1 clean duck About 1750 grams, 750 grams of chicken broth, 75 grams of fermented rice wine, 2 grams of chicken essence, 25 grams of green onions, 15 grams of ginger slices, and an appropriate amount of refined salt.
Preparation method:
1. Slice the ham, winter bamboo shoots and shiitake mushrooms respectively, put them into a pot of boiling water and blanch them thoroughly, then take them out and wash them with clean water.
2. Remove the internal organs of the duck, pluck out the root hairs, wash it, cook it thoroughly in a pot of boiling water, remove it, remove some of the big bones, wash away the blood with clean water, and chop it into 3 cm square pieces. , put it into the steam pot, put the duck breast on top, then put the ham, mushrooms and winter bamboo shoots slices on top of the duck breast, add fermented rice wine, refined salt, chicken essence, green onion, ginger and chicken stock.
3. Cover the steamer lid and steam for about 1 hour. When the duck meat is tender, remove it from the drawer, remove the onion and ginger, skim off the oil, and serve.
Features: The soup is clear and mellow, with the original flavor. The duck meat is tender and fragrant.
3. Steamed Oxtail
Ingredients:
1000g oxtail, 50g wolfberry, 25g cooking wine, 8g refined salt, 10g green onion, 30 grams of ginger, appropriate amount of chicken essence and clear soup.
Preparation method:
1. Scrape and clean the oxtail, chop into sections, blanch in boiling water, take out and rinse.
2. Wash the wolfberry with clean water.
3. Put the oxtail segments, wolfberry, ginger, cooking wine, refined salt, green onions, etc. into the steam pot, add the clear soup, cover, and steam for 3 hours until the meat is tender and ready to eat.
Features: Orange color, fresh and crispy, can nourish the liver and kidneys.
4. Wolfberry steam pot mutton
Ingredients:
1000 grams of tender mutton, 50 grams of wolfberry, 10 grams of green onions, 5 grams of ginger, refined salt, A little chicken essence and cooking wine.
Preparation method:
1. Boil the mutton in boiling water, put it in cold water to wash away the blood foam, and cut it into cubes of about 3 cm.
2. Wash the wolfberry with clean water.
3. Put the mutton noodles, wolfberry seeds and seasonings into the steam pot, add an appropriate amount of water, cover, and steam for 3 hours until the meat is tender and ready to eat.
Features: Delicious and delicious, winter tonic.
5. Steamed Dog Meat with Ginger
Ingredients:
1000g dog meat, 10g cooked aconite, 50g ginger slices, 10g cooking wine, refined salt , chicken essence, white pepper and clear soup in appropriate amounts.
Preparation method:
1. Wash the dog meat first, blanch it in boiling water, remove and decant, cut into 4 cm square pieces and set aside.
2. Put the dog meat, cooked monkshood, ginger slices, cooking wine, refined salt, chicken essence, and white pepper into the steam pot, and add an appropriate amount of clear soup.
3. Cover the steamer and steam it in a drawer for about 4 hours. Once cooked, it can be served.
Features: tender meat and mellow flavor.
6. Cordyceps steam pot rabbit meat
Ingredients:
1000 grams of rabbit meat, 15 grams of cordyceps, 50 grams of shiitake mushrooms, 15 grams of cooking wine, 3 grams of white pepper, 15 grams of ginger, 20 grams of green onions, 5 grams of chicken essence, 5 grams of refined salt, and appropriate amount of clear soup.
Preparation method:
1. Cut the washed rabbit meat into small cubes and put it into the steam pot, add mushrooms, cooking wine, white pepper, ginger, green onion, chicken essence, Refined salt and appropriate amount of broth.
2. Put the washed Cordyceps Sinensis into the steamer, cover the steamer lid, then steam it on the steamer for about 3 hours. It can be eaten after the meat is tender.
Features: The soup is delicious and nutritious.
7. Steam Pot Chicken
Ingredients:
One broiler chicken is about 1500 grams, 150 grams of cooked ham, 100 grams of winter bamboo shoots, and 50 grams of wet mushrooms , 10 rapeseed hearts, appropriate amounts of refined salt, cooking wine, white pepper, chicken essence, and clear soup.
Preparation method:
1. Remove the bones from the chicken and cut it into small pieces, blanch it in a pot of boiling water and drain the water; slice the winter bamboo shoots and drain the water; wash the mushrooms and cut them in half; cut the ham Cut into thin slices; wash and drain the rapeseed heart.
2. Add a small amount of clear soup, chicken nuggets, winter bamboo shoots, mushrooms and ham to the steam pot, adjust the taste with refined salt, cooking wine, chicken essence and white pepper, and cover.
3. Fill a small bucket with water, place the steam pot in the middle of the small iron bucket, cover it tightly with cloth, and steam for 3 hours to allow the steam in the bucket to fall into the pot. Pour water into a steam pot and steam until the chicken is tender. Then put the rapeseed hearts into the pot and steam briefly before serving.
Features: Unique preparation method, clear soup and pure taste.
Basic introduction to the boiler
It is composed of water-cooled wall tubes arranged around the boiler furnace, upper and lower drums placed horizontally, and convection tube bundles connecting devices, which act as a heat exchanger. role. The high-temperature flame and smoke generated by combustion heat the water in the pot through the heating surface of the boiler, and then gasify to produce steam with a certain pressure and temperature. A steam boiler is actually a steam generator in a boiler. It is part of the boiler body. The boiler body includes: boiler, furnace, steam filter, economizer and air preheater.
The main method of steam pot
After marinating the meat, put it together with the medicinal materials into a special "gas pot" where the seasoning soup is boiled, and then simmer it carefully before eating cooking methods.
Jianshui, Yunnan is a famous pottery town. Its red clay pottery has lovely color and fine craftsmanship. A major product of red clay pottery is "steam pot". This "pot" is actually not a pot in the ordinary sense. It looks like a bowl and has a lid. When you lift the lid, you will see that there is a protruding round cavity in the center that leads to the bottom, like the upper half of a hot pot. This round cavity is the steam nozzle, which heats and steams food in the pot. This steam pot is a great invention of Yunnan cuisine, and steam pot chicken is the most typical.