-If you know how to steam well, you can steam well-
What is good steaming? People usually think that steaming is very simple. The fact is, steaming is easy, but steaming is difficult. From steamed lion head, a famous dish in Huaiyang, to steamed chicken with unique flavor in Yunnan by Wang Zengqi, the good reputation of steamed vegetables runs through the east, west, north and south. The source of "good steaming" can be found in containers, ingredients, steamers or cooking techniques. Take steamed chicken as an example. This dish uses a flat round purple pottery steamer built by Jianshui as a special cooker. Choose fat chicken, add simple seasonings such as salt without water, and add powder such as Tianqi, Cordyceps sinensis and Gastrodia elata. Steam enters the steamer, and the chicken pieces are cooked and concentrated into soup. Meat and soup are tender and mellow, and a pot of flavor is extraordinary. In this process, in order to explore the mystery of "good steaming", generations of chefs try to transform the shape and structure of the steamer, or adjust the proportion of seasonings, or control the residence time of steam after entering the steamer through the heat ... just to get excellent taste. Invest time and energy in a steamed dish regardless of the cost, and make these steamed dishes famous all over the world. Therefore, good steaming is not only steaming, but also the perfect integration of taste and nutrition.
From the first complementary food besides breast milk to a cage of steamed bread on the way to work, and then to a bowl of custard when the teeth are loose, steamed food has been integrated into all aspects of our lives. From the first steamer in the late Neolithic period-retort, to steamer, steamer and electric steamer, and now to the electric steamer, the steamer is constantly updated and used according to people's needs. However, the busyness of work and the convenience of take-out make cooking opportunities less and less. Studying dishes like a chef is no longer a daily thing, but more of a sense of ritual. The double scarcity of time and energy makes it more difficult to steam steamed vegetables.
It is not difficult to see the mystery of "good steaming" of the ancients from the process of making steamed chicken that pursues taste and nutrition-sufficient steam, high temperature and accurate temperature control. In this regard, Tai Fang has restored the technical conditions of "steaming" through innovative research and development.
In order to solve the problems of steam quantity and steam temperature, Tai Fang broke through the single steam heating mode of the traditional steamer and designed double steam generation technology. It adopts the cooperation of bottom and back steam generators, so that the steam temperature exceeds 100℃ and reaches 1 10℃. The temperature is higher and there is more steam, which makes it easier to handle difficult-to-cook food. Another design idea is to match the heat, temperature and duration of common ingredients, and design and make an intelligent program in the form of a unique heating curve for each dish, so as to realize the accurate control of the steam quantity, temperature and time required for dishes. This is the origin of Tai Fang steamer intelligent menu. These two technologies unlock the requirements of "good steaming"-sufficient steam, high temperature and precise temperature control.
In order to solve the odor problem that may occur when multiple dishes are steamed at the same time, the dynamic steam balance technology is designed in Tai Fang steamer. Through the reasonable design of air inlet and air outlet, combined with the structural design of cavity shape, shelf height and steaming tray shape, fresh steam can flow in a reasonable path, heat food evenly, and eliminate old steam in time to reduce the possibility of odor. In addition, a heating pipe is laid on the upper part of the cavity, and the upper part of the steamer is heated synchronously during cooking, so as to reduce the formation of condensed water during cooking and avoid cooking vegetables.
-A new "steaming" force is bred in steaming culture-
Inheriting the tradition of high-temperature full steam in Tai Fang steamer, the new steamer SCD42-F 1.i has a large-diameter bottom heating plate of 190mm, which can generate double * large steam, increase the heating area and heat food more evenly; Sufficient steam can make the steamer reach 100℃ within 5-6 minutes, effectively shortening the cooking time and retaining the food nutrition to the maximum extent. In addition, double-tube spiral distribution and unique energy-gathering ring design have high thermal efficiency of 70%*, more efficient heating, more accurate temperature control and greatly shortened cooking time.
While ensuring healthy and rapid steaming of food, SCD42-F 1. I steamer gives users more convenience in "remote operation" and "rich intelligent menu". These menus are led by Tai Fang Culinary and Nutrition Research Center, and are tailored for smart steamer F 1.i according to the cooking frequency and cooking difficulty of users, in collaboration with cooking masters such as Zhou Xiaoyan, Lu Yongliang and Xu Burong. Commonly used 6 * home cooking, as well as more than 200 functions obtained by connecting with Tai Fang Life Home APP through WIFI, realize that the "main course" can also be cooked at home. Equipped with a 42L large-capacity new steamer and a 1.4L large water tank, it can cook for up to 2 hours, making it easy to steam multiple dishes at the same time.
-Internal and external training is necessary to create a happy kitchen-
The innovative Taifang intelligent steamer is not only a practice of profound steaming culture, but also a new "steaming" power inspired by the research and development of each new intelligent steamer, making the product a kitchen necessity for both internal and external repair.
Looking at the appearance, the new "steaming" power is embodied in Tai Fang's low-key craftsman spirit and humanized design concept, which drives it to keep continuous innovation and iterative upgrade in the functions and technologies of each new product. Just like the smart steamer F 1.i, every new steamer in Tai Fang strives for perfection in appearance, industrial design, functional design and intelligent experience.
In essence, the new "steaming" power embodies Tai Fang's in-depth study of China's Millennium steaming culture and his ultimate pursuit of a happy cooking life. Tai Fang's thinking on steamer product design is to start from users' needs and pain points, study and innovate step by step until it is solved, and provide users with more personalized choices. Tai Fang hopes that by simplifying the cooking process, lowering the cooking threshold, improving the product utilization rate, more people can go into the kitchen, experience the fun of cooking, see the beauty of smart cooking and healthy eating, love life and enjoy the present.
It is worth mentioning that the original technology of Tai Fang intelligent steamer F 1.i is not only based on the research results of steaming culture in Tai Fang, but also stems from Tai Fang's profound understanding of the electric steamer industry. & nbsp; In 2018, Tai Fang took the lead in formulating the "Made in Zhejiang" standard for embedded electric steamer, which provided a series of quantitative standards in terms of technology, function and quality for the steamer industry without standards, leading the steamer industry in China to achieve a healthy upgrade from scratch.
From values to methodology, Tai Fang integrated the double balance of time and energy needed for steaming vegetables, the experience of controlling steam quantity and temperature, nutrition and taste into a steamer F 1.i with a smart menu with a large volume of 42L, which helped to upgrade the family cooking life. As Mr. Sun Liming, vice president of Tai Fang, said, "Every innovation in the kitchen is a witness to the happiness of small kitchen stoves in China." Now, we can also say that the exploration and creation of every new function of steaming technology is a tribute to countless families in China who take kitchens seriously and pursue happiness.
* Double: the contact area between the heating plate and water is about twice that of the previous generation.
* 1 10℃: measured in overtemperature steam mode under the conditions specified by Tai Fang laboratory.
* Six one-click menus include: crab, perch, steamed egg, steamed bread, corn and scallop.