How to divide the heat of steamed vegetables?

To cook steamed vegetables well, besides considering the freshness, shape and texture of raw materials, the key is to master the temperature of steamed vegetables, otherwise it is difficult to achieve the best steamed vegetables effect. So how to master the temperature of steamed vegetables and how to divide the temperature of steamed vegetables? Here I will tell you about it.

1. Fast steaming with boiling water refers to the method of heating the water to boiling with high fire, and then putting the processed raw materials into a cage for rapid steaming. This method is suitable for fish, shrimp, poultry, livestock and other raw materials with high freshness, tender texture, easy cooking, no gluten and full flavor. Except steamed whole fish, most raw materials should be processed into pieces, strips, small pieces and other shapes. Raw materials only need to be steamed, not steamed until soft or cooked. Waxy, if you steam too much, the raw materials will get old. The steaming time is generally 6-25 minutes, depending on the raw materials. Common steamed fish, pearl balls, steamed fish with powder, etc.

2. Long-term steaming of boiling water over large fire refers to heating the water to boil with large fire, then adding the processed raw materials and steaming the raw materials until they are soft and cooked for a long time. Waxy. This method is suitable for fresh, old and bulky raw materials such as whole chicken, whole duck and pork elbow. Dishes need soft cooking and slag. The waxy and whole shape will be tough and chewy if it is not ripe. The steaming time is generally 1 ~ 3 hours.

3. Slow steaming with boiling water on medium fire refers to the method of slowly steaming dishes by adding processed raw materials when the water is heated to boiling on medium fire. This method is suitable for raw materials or semi-finished products with high freshness, good tenderness, easy cooking and high temperature resistance. Too much firepower and too long time will lead to honeycomb eyes in the dishes-old quality, discoloration and poor taste, and the decorative dishes will be deformed, so the firepower here should not be too strong and the temperature in the cage should not be too high. Such as egg cake, fish cake, meat pie, hibiscus tender egg, flower shrimp cake and so on. This steaming method should be used.

4. Small fire boiling water steaming method This method is often used to keep some dishes warm. Will not change the texture of the dishes or lose the flavor of the dishes because of continuous heating. This method is most common at large banquets.

The above division of cooking temperature of steamed vegetables is only determined in the form of traditional steamer steaming, aiming at explaining the types of cooking temperature of steamed vegetables. Now there are many kinds of steaming cabinets for steaming vegetables. The steamer is divided into multiple layers, and the steam quantity of each layer can be controlled by a steam valve, so it is easier to control the temperature with the steamer.