1. Steaming over high heat:

This cooking method is also called steaming over high heat.

The most common one is steamed fish. Live fish with delicious meat must be steamed over high heat after being processed. Because strong fire can steam the ingredients in the shortest time. Fish meat is delicious, but if it is steamed for a long time, the meat will become old easily and lose its freshest taste. Therefore, when we steam fish, it is enough to set the fire to high for 8-10 minutes, not more than 10 minutes.

In addition, when steaming fish, a very important tip is to pour out the soup and oil from the steamed fish. There will be some soup in the steamed fish container, which must be poured out. It is best to change it directly to a plate, because the fishy smell of the fish is in the soup. In addition, in order to better stimulate the flavor of the fish, we usually cut some shredded chives and sprinkle them on the steamed fish. Put an appropriate amount of cooking oil in a spoon, heat it until it is just smoking, and immediately pour it evenly on the fish. , the hot oil brings out the aroma of green onion, which penetrates into the tender fish skin, just right, and the taste is extremely delicious.

2. Medium heat

For steaming most pasta and dishes, it is better to use medium heat.

Some people will say that my steamed pasta is a big hit. In fact, you can take a closer look at the stove. Generally, when steaming steamed buns or hanaki at home, the heat is controlled to medium. Because if you use a thermometer to measure it, you will find that the temperature of the steam under the fire has already exceeded one hundred degrees. The medium heat is just around Baidu. Steaming the pasta at this time can ensure that the water vapor will not evaporate too much, and there will be no water vapor pits on the surface of the steamed buns and other pasta. The surface of the steamed buns and flower rolls will be delicate and smooth, and the texture will be better. Soft and chewy.

A delicacy that must be mentioned here is egg custard, which has evolved into steamed egg custard with shrimp and tofu, steamed clam egg, etc.

The custard has a delicate and smooth texture. The appropriate ratio of eggs to water is 1:1.5. Before steaming, you can filter it with a fine mesh to remove the egg shreds inside so that the egg liquid will not There is precipitation, and there will be no situation where the top is thin and the bottom is thick. Small shrimp skin, lactone tofu, mushroom slices, shrimp, clams, etc. can be added to the mixed egg liquid to enrich its taste. When steaming, it should not be on high heat, but on medium heat. This is similar to the principle of steaming pasta. It also prevents excessive water vapor from dripping into the bowl due to high temperature and forming numerous pores. In addition, if there are too many pores, the taste will be affected. The egg custard will be a little hard and will not have a mirror-like smooth surface.

In fact, when we steam steamed buns, we will also find that the skin is very hard where there are a lot of puddles on the surface. This is because after the water vapor drips and then encounters cold, the taste becomes harder.

3. Low fire

It is rare to steam and eat on low fire. Under what circumstances? We make some fermented pasta, such as steamed cakes, flower rolls, steamed buns, etc. In winter, the indoor temperature is low and there is no professional fermentation box. Put cold water in the steamer, arrange the shaped pasta, and turn on low heat to heat the water slightly. Then turn off the heat and let the steamer temporarily become a closed fermentation box to allow the dough to ferment and steam again.