I like to cook and enjoy eating. Most people think food is tasty and undamped boring, but I like to steam my food and the kitchen will surprise you that I have no cooking oil in mine. The specialty of vapors is refreshing, smokeless (easy to clean the kitchen) and the most important part is the original flavor of the food stored.
one is steaming or frying without frying, stir, and requires no oil. SoIngredients should be fresh for steaming. Apart from the original sweetness of steamed food is preserved because the food does not come into contact with water, with plenty. There are four basic types of smoke are pure steam, vapor-coated, braising and boiling dry steam.
Pure steam - This is the easiest way to steaming. marinade ingredients with the seasoning and transfer to the wok and steam.
Coat steaming - Cut foods into small piecesCoat, with special flour (corn flour) and a mode of transportation in the wok and steam.
Steam Cleaning - Blanch ingredients with boiling water and remove from the boiling water. Drain water and add spices. Ingredients (a dish) and then transferred to the wok with a clean cloth and steam.
Steamed - Cook the ingredients of soft or pureed and transfer to the wok and steam.
Now we see the five easy tips from food steaming -
First Placeingredients in the wok and only when the water begins to boil.
According Keep enough water to steam, and preferably keep the water one inch below the pot smoking.
Third Go to boil lower the heat when the water begins to take steam in a wok.
Fourth Avoiding dripping water drops on food when you lift the lid.
Lift the lid of the fifth heat, allow the waste heat steam briefly ingredients.
