Fine cuisine has been an integral part of China’s brilliant and ancient culture from the very beginning, but it has only recently been recognized outside of China as one of the world’s three great “original” cuisines.
Steaming is a very common cooking method in China and almost all ingredients including meats, chicken, fish, vegetables, eggs, dumplings, rice and even cakes are used. they can steam successfully. The purpose of steam cooking is to preserve the pure and natural flavor and color of food. Here are some tips to keep in mind when following the recipes.
1) You should have a cookware large enough to comfortably hold a stand, the dish containing the food, and enough water to produce a large volume of steam when the utensil is covered.
2) When food is steamed in a bowl or plate, the bowl is placed in a larger pan, insert the stand and pan or plate first. Place food in only when the water boils until it comes two-thirds of the way up the outside of the container.
3) For seafood, when steaming seafood, keep the heat at maximum. For meat, the heat should be turned to medium. For custards or anything with eggs, use low heat. Seafood meat is more delicate than beef, meat with a fresh flavor that will be preserved only if you cook it as quickly as possible. Meat with its thicker texture, can take on a thicker flavor if steamed over too high a heat. The eggs only need enough heat to keep the water producing steam. Otherwise, wrinkles will form on the surface of the custard.
4) A few minutes after putting the food in, uncover the utensil for a second to see how the food is.
cooking. It is ready when it is neither underdone nor overdone. It is difficult to set the time as many minutes per clock, as the quality and tenderness of any raw food can vary widely. Through the experience, you’ll learn what food should look or feel like at its best. Steaming doesn’t take long, however, in a Chinese restaurant the waiter may return with your freshly steamed fish before you drink your martini.
5) Plan to serve the food at the time it is cooked, very hot, since steamed dishes do not taste better when they cool down to lukewarm. Also remember that due to the intense heat it has absorbed, the food will continue to cook after it is removed from the steamer.
