steam in clear soup

Add seasoning after processing the main ingredients, or add soup (or water) and put it in a vessel to heat it to maturity.

1. Selection and processing of raw materials: The raw materials of steamed dishes should be fresh, such as chicken, pork and seafood. The raw materials must be cleaned during the initial processing, and they should be blanched before steaming. For large pieces of raw materials, steaming with boiling water for a long time; For small-volume raw materials such as silk and diced, the method of rapid steaming with boiling water is adopted.

2. Seasoning: The flavor of steamed dishes is mainly salty and savory. Commonly used condiments include refined salt, monosodium glutamate, pepper, ginger, onion, etc., and light seasoning is better.

3. Plate loading: The plate loading of steamed dishes can be divided into two types: clear plate and dark plate. Ming Ding Pan means that the raw materials are put on a plate in a certain order, and the original utensils are served after steaming; Dark fixing requires changing the plate before serving.

4. Characteristics of finished dishes: This kind of steamed dishes have the characteristics of primary color, clear soup and tender and ripe texture.

Powder steaming

Mix the processed raw materials with fried rice flour and other seasonings, then put them in a container and code them, and heat them with steam to make soft and cooked glutinous rice.

1. Selection and processing of raw materials: raw materials that are old, tough and gluten-free, fresh and full of flavor, fat and thin, or tender and gluten-free, and easy to mature are usually selected for flour steaming, such as chicken, fish, meat, roots and cooked beans. The forming of raw materials is mainly sheet, block and strip.

2. Seasoning: Powder steamed dishes require seasoning first, and good results can only be achieved when the raw materials are pickled and flavored. The flavor types of steamed rice flour dishes are often salty, spiced, homely, spicy and salty and sweet. The rice flour needed in the mixing process is usually fried indica rice until it is slightly yellow, dried and ground into flour. The drying degree of mixing should also be flexibly mastered according to the old and tender degree of raw materials and the proportion of fat and thin.

3. Dishing: The steamed raw materials should be loose when placed, and they should not be compacted with each other, otherwise the quality of dishes will be affected. The dishes with delicate and soft texture are quickly steamed with boiling water; Soft and rotten dishes, steamed with boiling water for a long time.

4. The characteristics of the dish: golden yellow, mellow, oily but not greasy.

Dry steaming

Also known as buckle steaming, raw materials only add seasoning without soup, and some utensils have to be stamped or sealed.

1. Selection and processing of raw materials: Most dry-steamed dishes use fresh, odorless, easy-to-cook and tender raw materials, such as chicken, duck, fish, shrimp, pork, vegetables and fruits.

2. Seasoning: most of them are salty and savory. After steaming into dishes, they should also be seasoned or auxiliary.

3. Dishing: use dry steaming to make dishes, and some of them are directly turned into dishes, plates and other utensils for serving, such as "longan is sweet and white"; Some should be served with soup, such as "sesame elbow"; Some should be served after hanging juice, such as "white chicken cake"; Some should be served with flavored juice or flavored dishes, such as "ginger fish".

4. The characteristics of the dish: complete shape, original flavor, fresh and delicious.