This cooking method is also called strong steaming.

The most common is steamed fish. After being treated, the live fish with delicious meat must be steamed with strong fire. Because the fire can steam out the ingredients in the shortest time. Fish is delicious. Steamed for a long time is easy to get old and lose the freshest taste. So when we steam fish, the fire will last for 8- 10 minutes, not more than 10 minutes.

In addition, when steaming fish, it is particularly important to pour out the soup and oil of steamed fish. Steamed fish, there will be some soup in the container, so be sure to dump it. It's best to change dishes directly, because the soup smells of fish. In addition, in order to better stimulate the delicious taste of fish, we usually cut some shredded leeks 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 takes out the onion flavor and penetrates into the fresh fish skin, which is just right and delicious.

Second, medium fire

Most pasta and dishes are steamed over medium heat.

Some people will say that my steamed pasta is fire. Actually, you can take a closer look at the stove. Generally, steamed buns or rolls at home are controlled in medium fire. Because if measured with a thermometer, you will find that the steam temperature under the fire has already exceeded 100 degrees. The fire is around Baidu. At this time, steaming pasta can ensure that 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 are delicate and smooth, and the taste is soft and chewy.

One of the delicious things that can't be mentioned 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 egg-water ratio is 1: 1.5. Before steaming, you can filter it with a fine sieve to remove the shredded eggs, so that the egg liquid will not precipitate and 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 to the mixed egg liquid to enrich its taste. When steaming, you should not have 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 due to high temperature, forming countless pores. In addition, more pores will affect the taste, and the custard will be a little hard and will not present a mirror-like smooth surface.

In fact, when we steam steamed bread, we will also find that the surface of places with many puddles is very hard. This is because the water vapor drops and cools, and the taste becomes hard.

Third, small fire.

It is rare to eat steamed on a small fire. Under what circumstances? We make some fermented pasta, such as steamed cakes, flower rolls and steamed bread. In winter, the indoor temperature is low, and there is no professional fermentation box. We put cold water in the steamer, put the shaped pasta in place, 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 for the dough to ferment and steam again.