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Tips for steaming dishes and recipes
Steamed vegetables is a cooking method which uses the steam generated after boiling water as a heat transfer medium to make food mature. In cooking, it can make staple food, snacks and cakes. In dish cooking, it can be used for preheating semi-finished products and cooking finished products to make them mature or soft and delicious. Vegetables, chicken, duck, fish, meat and other steamed vegetables.

Steamed vegetables are widely used, generally using tough animal raw materials, plant raw materials, dried raw materials, tender or refined raw materials.

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

2. Seasoning: The flavor of steamed vegetables is mainly salty and fragrant. Commonly used condiments include refined salt, monosodium glutamate, pepper, ginger, onion and so on. And light seasoning is better.

3. Plate loading: The plate loading of steamed vegetables can be divided into two types: open plate and dark plate. Ming Ding pot refers to putting raw materials on a plate in a certain order, steaming them and taking them out with the original utensils; Dark fixing requires changing plates before serving.

4. Features of the finished dish: This kind of steamed dish has the characteristics of primary color, clear soup and tender texture.