How to fry steamed vegetables?

Steamed vegetables are a cooking method that uses the steam generated after water is boiled as a heat transfer medium to make food mature. In cooking, you can make staple food, snacks and cakes. In cooking, it can be used for preheating semi-finished products and cooking finished products to make them mature or soft and delicious. Steamed vegetables such as vegetables, chickens, ducks, fish and meat are collectively referred to.

First, steam

Add seasoning to the main ingredients after processing, or add soup (or water) and put it in a vessel and heat it until it is cooked.

1. Selection and processing of raw materials: The raw materials of steamed vegetables should be fresh, such as chicken, pork and seafood. Raw materials must be washed during initial processing and blanched before steaming. For large pieces of raw materials, boiling water is used for a long time; For raw materials with small volume, such as silk and diced, the method of rapid steaming in boiling water is adopted.

2. Seasoning: The flavor of steamed vegetables is mainly salty and salty. Commonly used condiments are refined salt, monosodium glutamate, pepper, ginger, onion and so on. And light seasoning is better.

3. Plate loading: The plate loading of steamed vegetables can be divided into two types: open plate and dark plate. Ming Ding pot refers to the original utensils that put the raw materials on a plate in a certain order and serve them after steaming; Dark fixing requires changing plates before serving.

Second, powder steaming

The processed raw materials are mixed with seasonings such as fried rice flour, then put into a container for coding, and heated by steam to make soft cooked glutinous rice.

1. Selection and processing of raw materials: Usually, raw materials with old and tough texture, fresh and full, fat and thin alternately, or tender and gluten-free, and easy to cook are selected for steaming powder, such as chicken, fish, meat, roots and cooked beans. The molding of raw materials is mainly sheet, block and strip.

2. Seasoning: Steamed rice flour needs seasoning first, and only by pickling the raw materials into flavor can we achieve good results. The flavor types of steamed rice noodle dishes are often salty, spiced, homely, spicy and salty. The rice flour needed in the process of stirring is usually fried indica rice until it is slightly yellow, dried and ground into flour. The drying degree of mixing should also be flexibly mastered according to the old and tender degree of raw materials and the ratio of fat to thin.

3. Serving: Steamed raw materials should be placed loosely and cannot be compacted with each other, otherwise the quality of dishes will be affected. Delicate and soft dishes, steamed quickly with boiling water; Soft and rotten vegetables have been steamed in boiling water for a long time.

Third, dry steaming

Also called buckle steaming, the raw materials are only seasoned without soup, and some utensils have to be stamped or sealed.

1. Selection and processing of raw materials: Fresh, tasteless, easy-to-cook, soft and tender raw materials, such as chicken, duck, fish, shrimp, pork, vegetables, fruits, etc., are mostly used for dry steamed vegetables.

2. Seasoning: Most of them are salty and delicious. After steaming, it should also be seasoned or assisted.

3. Serving: cooking by dry steaming, and some of them are directly turned into dishes, plates and other utensils for serving, such as "longan is sweet and white"; Some should be accompanied by soup, such as "sesame elbow"; Some should be served after hanging juice, such as "white egg cake"; Some should be served with sauce or seasoning dishes, such as "ginger fish".