Stainless steel is not completely rustless. If you are exposed to acids and bases for a long time, chemical reactions will also occur. Therefore, stainless steel tableware containers should not contain salt, soy sauce, vegetable soup, etc. For a long time, it has been mainly used for decocting Chinese medicine.
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Five tips for steaming vegetables:
1, protein is insoluble in water, so when steaming, it is best to choose fresh, pink and tender, or full and juicy. Hard or tight ingredients are not suitable for steaming.
There are generally two ways to season steamed vegetables. Marinate in advance, with soy sauce or salt or oyster sauce, and marinate for about one night. Another way is to steam it before pouring the juice. The taste of the juice should not be too heavy, which will cover up the delicacy of the ingredients.
3. Fresh ingredients often need to be steamed 10~ 15 minutes, such as fish or custard. Dishes such as steamed pork need to be steamed on the fire for more than half an hour so that all the ingredients are ripe.
4. Pay attention to layering, with light-colored dishes on top, dark dishes on the bottom, hard dishes on top, and easily cooked dishes on the bottom.
5, steamed vegetables should pay attention to the heat. Fish and meat should be steamed over high fire. If steamed with low fire for a long time, meat and fish will lose their luster, easily break up and lose their original complete shape. Steamed eggs should be steamed with slow fire. If the heat is too high, there will be small bubbles on the surface of the custard, which will be dry and hard and taste bad.
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