Steamed dishes include: steamed spare ribs, baby vegetables with chopped peppers and vermicelli, steamed tofu with minced pork, bean curd with chopped peppers, steamed shrimp with vermicelli, emerald pork rolls, steamed squash with golden garlic, steamed halibut, and meatballs with yam.

"Steaming" is a cooking method in which raw materials are packed in a vessel and heated by steam to make the flavored raw materials ripe or crispy and tasty. Characterized by maintaining the original shape of the dish, the original juice, the original flavor, compared to frying, deep-frying, pan-frying and other cooking methods, steaming out of the dish contains less fat, and can to a large extent to preserve the dish of a variety of nutrients, more in line with the requirements of a healthy diet.

Precautions

The correct use of fire is the key to the success of steamed dishes. Different dishes require the use of different fire and time to heat. Generally speaking, the texture requirements of tender dishes, more than with a strong fire, full steam, speed steaming, heating time ranging from 5 to 20 minutes, in order to break the degree of raw.

The texture of the older, larger and the need to steam crispy dishes, the need for strong fire boiling water steaming ranging from 1 to 4 hours; raw material texture is more tender, or after more detailed processing, the requirements to maintain the texture of the tender or intact form, it is best to use a medium small fire boiling water slowly steamed.

In the process of steaming dishes, raw materials should not be combined with seasoning, especially when the cage is saturated with gas, the dishes themselves are not easy to seep out the juice, seasoning is more difficult to enter the raw materials. Therefore, steamed dishes rely mainly on the heating before the seasoning, and to once adjusted.