蒸是一種重要的烹調(diào)方法,我國(guó)素有“無(wú)菜不蒸”的說(shuō)法。蒸就是以蒸氣加熱,使調(diào)好味的原料成熟或酥爛入味。蒸菜的口味鮮香,嫩爛清爽,形美色艷。其特點(diǎn)是保持了菜肴的原形、原汁、原味,能在很大程度上保存菜的各種營(yíng)養(yǎng)素。蒸菜的用料較為廣泛,一般多用質(zhì)地堅(jiān)韌的動(dòng)物類(lèi)原料、植物類(lèi)原料、漲發(fā)的干貨原料,質(zhì)地細(xì)嫩或經(jīng)精細(xì)加工的原料,例如雞、鴨、豬肉、鮑魚(yú)、蝦、蟹、豆腐、南瓜、冬瓜等。

    我們?cè)谧稣舨藭r(shí),只要你掌握4個(gè)蒸的方法,就可以使你的生活蒸蒸日上。

    1.待水開(kāi)時(shí)再放蒸的材料。要蒸東西時(shí),先把鍋里水燒開(kāi)了再放蒸的材料,蒸時(shí)要隔水蒸。

    2.加水時(shí)要加熱水。蒸東西時(shí),鍋內(nèi)必須一直要保持水量,水太少的話,蒸氣量就會(huì)減少,只要水量不夠就立刻加水,一定要加熱水,這樣溫度才不會(huì)下降

    3.蒸的時(shí)間和火候要應(yīng)材而異。大部分材料要用大火蒸,如:魚(yú)、蝦、肉。但是也有一些材料要改用小火蒸,如蒸蛋。

    4.盡量不要在中途打開(kāi)鍋蓋。蒸菜時(shí)應(yīng)盡量不要在中途打開(kāi)鍋蓋,以免影響菜的口感和味道。

    Four Tips for Making Steamed Dishes

    Steaming is an important cooking method,which refers to heat the food in the vapor to make the seasoned materials into cooked one with crispy and tender taste.There is a saying goes that "no food can not be made into steamed gourmet" in China. Steamed dishes are fragrant in smell,tender in taste and pretty in color and shape,which are characterized by keeping the original shape,taste and flavor of foodstuff and preserving the various nutrients to a large extent.The materials of steamed dishes can be extensively selected,generally,materials with tough texture,for instance,animal-based, plant-based, swelled dried food and the delicate or finely processed materials such as chickens, ducks, pork, abalone, shrimp, crab, bean, pumpkin, gourd, etc.,can all be used as the materials for steaming.

    When it comes to make steamed dishes, as long as you grasp the four tips below, your life will become more and more prosperous.

    1.Add the stuff after the water boiled.If you want to steam something, remember to add it after the water boiled.And you should put the food into the utensil and tighten the pot lid.

    2.Add hot water. When steaming, water should be kept in the pot to a certain amount. Reduced water results in reduced vapor.If the amount of water is not enough, you should add water immediately so that the temperature will not drop.

    3.Control the duration and temperature according to the stuff. Most of the stuff such as fish, shrimp and meat should be steamed in higher temperature. But there are some stuff such as egg should be steamed in lower temperature.

    4. Better not to open the lid. It’s better not to open the lid,otherwise the taste and flavor of the dishes would be affected.