The steaming method is widely used, and vegetables, meat, poultry and seafood can be mostly used. Representative dishes include steamed hairy crabs, steamed pomfret, steamed pigeon and so on.

The dishes made by steaming method are original and fresh, and can retain the nutrients of the ingredients to the greatest extent, so it is recognized as the healthiest cooking method.

The following points should be paid attention to when cooking dishes by steaming: first, the main ingredients must be fresh, which is the basic guarantee to determine the quality of dishes; Second, the main ingredients need to be boiled before they are put into the pot. The advantage of this is to avoid aging the ingredients during the water heating process, and it is easy to control the reasonable steaming time. Third, reasonably grasp the amount of salt used to avoid being too salty and destroying the original flavor of ingredients.

The steamed food ensures the nutrition of the food as much as possible, and in the production process, the temperature is quite soft, which prevents the virus invasion brought by elements made at high temperature such as frying. Moreover, when steaming food, if the food raw materials are rich in oil (such as meat, etc.), the excess oil will be gradually relaxed with the warmth of steam to reduce the greasy degree.

Steaming is one of the common cooking methods. The specific operation is to put the pretreated fresh ingredients, seasoning and auxiliary materials directly into the pot, and cover the pot cover and steam it.