Steamed vegetables is a cooking method that uses water vapor produced by boiling water as a heat transfer medium to mature food. In cooking, it can be used to make both staple foods and snacks and pastries. In vegetable cooking, it can be used for both preheat treatment for semi-finished product processing and finished product cooking to make it mature or soft and cooked to taste. Vegetables, chicken, duck, fish, meat and other steamed dishes eaten collectively.

Steamed vegetables with a wide range of materials, generally more tough texture of animal raw materials, plant-based raw materials, rising hair of the dry raw materials, tender texture or by the fine processing of raw materials.

1. Selection and processing of raw materials: Steamed dishes require fresh raw materials, such as chicken, pork, seafood and so on. Initial processing must be cleaned raw materials, steaming before the general blanching process. For large pieces of raw materials, steaming with high fire boiling water for a long time steaming; and for silk, ding and other small volume of raw materials, the use of high fire boiling water rapid steaming method.

2. Seasoning: steaming dishes to savory flavor-based, commonly used seasonings are refined salt, monosodium glutamate, pepper, ginger, green onions, etc., seasoning to light for the best.

3. Plating: Steamed dishes are divided into two types of plating and dark plating. Ming fixed plate is the raw materials according to a certain form of order plate, steamed after the original vessel on the table; dark fixed plate is required to change the plate and then on the table.

4. Characteristics of the dish: this type of steaming method of the dish has the original color, clear soup, tender texture, soft and cooked features.