Aromatic Steamed Dishes - Love the Kitchen

Author: Ni Guoping
Publisher:
Publish Date: 2007-01-01
Features: Dishes prepared by steaming play a pivotal role in banquets. For example, Chairman Mao Zedong praised "Steamed Wuchang Fish," the imperial representative dish "Steamed Chicken with Mushroom," the tender yet non-greasy "Steamed Pork with Preserved Vegetables," Shanghai's representative dish "Steamed Shredded Pork with Vermicelli," the tender and melting "Steamed Crispy Chicken Legs," Sichuan's famous dish "Steamed Bamboo Shoots with Liver," as well as Steamed Pork with Rice Flour, Preserved Meat, Steamed White Eel in Soy Sauce, and so on. The examples are truly countless. So, how can steaming be effectively used to prepare excellent steamed dishes? Steaming is a cooking method that uses steam to cook seasoned ingredients until they are tender or flavorful. Based on practical operations, there are various types of steaming: "Clear Steaming" named after its color, "Slippery Steaming" named after its texture, "Powder Steaming" named after its seasoning, "Fried Steaming" named after its form, and "Stuffed Steaming" named after its cooking technique. However, each steaming method has its unique characteristics and operational skills. To help beginners in cooking and home cooks master steamed dishes, the author of this book has categorized and explained the techniques of steaming based on the experiences of predecessors, aiming to improve the culinary skills of enthusiasts.