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.