First, steaming with strong fire:

This cooking method is also called steaming with strong fire.

The most common fish is steamed fish. After the live fish with delicious meat is treated, it must be steamed over high fire. Because strong fire can steam the ingredients in the shortest time. Fish is delicious. After steaming for a long time, it will get old easily and lose its freshest taste. Therefore, when we are steaming fish, the fire will last for 8-1 minutes, not more than 1 minutes.

In addition, when steaming fish, a particularly important trick is to pour out the soup and oil of the steamed fish. Steamed fish, there will be some soup in the container, so you must pour it out. It is best to change the plate directly, because the fishy smell of fish is in the soup. In addition, in order to better stimulate the umami flavor of fish, we usually cut some shredded chives and sprinkle them on steamed fish. Put a proper amount of cooking oil in the spoon, heat it until it just smokes, and immediately pour it evenly on the fish. The hot oil brings out the onion flavor and penetrates into the tender fish skin, which is just right and delicious.

second, medium fire

most pasta and dishes are steamed with medium fire.

some people will say that my steamed pasta is a big fire. In fact, you can take a closer look at the stove. Generally, steamed buns or flower rolls at home are controlled in medium fire. Because if you measure it with a thermometer, you will find that the steam temperature under the fire has already exceeded 1 degrees. The medium fire is just around Baidu. At this time, steaming pasta can ensure that the water vapor will not evaporate too much, and there will be no potholes on the surface of pasta such as steamed bread. The steamed bread and flower rolls made are delicate and smooth, and the taste is soft and chewy.

One of the delicious foods that can't be ignored here is egg soup, from which there are steamed egg soup with shrimp and tofu, steamed eggs with clams and so on.

The custard tastes delicate and smooth, and the ratio of eggs to water should be 1:1.5. Before steaming, it can be filtered with a fine screen to remove the shredded eggs inside, so that the egg liquid will not be precipitated, and it will not be thin on the top and thick on the bottom. Small shrimp skin, lactone tofu, sliced mushrooms, shrimps, clams, etc. can be added into the mixed egg liquid to enrich its taste. When steaming, it can't be a big fire, but a medium fire. This is similar to the principle of steaming pasta, and it is also to avoid excessive water vapor dripping into the bowl caused by high temperature, forming numerous pores. In addition, if there are more pores, it will affect the taste, and the egg custard will be a little hard, and it will not present a smooth surface like a mirror.

in fact, when we steam steamed bread, we will also find that the surface is very hard where there are a lot of puddles. This is because the water vapor drips and then cools, and the taste is hard.

Third, small fire

Steaming with small fire is rare. Under what circumstances? We make some fermented pasta, such as steamed cakes, flower rolls, steamed bread, etc. In winter, the indoor temperature is low, and there is no professional fermentation box. We put cold water in the steamer, set up the shaped pasta, turn on a small fire to heat the water a little, and then turn off the fire, so that the steamer can temporarily become a closed fermentation box, so that the dough can be fermented and steamed again.