What foods can be steamed?

Steaming is widely used, and vegetables, meat, poultry and seafood are the majority. Representative dishes include steamed hairy crabs, steamed pomfret, steamed pigeon and so on.

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

Pay attention to the following points when cooking 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 can be put into the pot. The advantage of this is to avoid the aging of raw materials during water heating, and it is easy to control the reasonable steaming time. Third, reasonably control the amount of salt 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 process of making, the temperature is quite soft, preventing the virus invasion caused by high-temperature elements such as frying. Moreover, when steaming food, if the food raw materials are rich in oil (such as meat, etc. ), the excess grease will gradually relax with the warmth of steam, reducing the degree of greasy.

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