Steaming and Steamed Dishes

Steaming, also called "wet" or "direct" steaming, is a method of cooking that makes use of the circulation of high temperature steam. In using this method of cooking ,it is possible to preserve the original flavor of the steamed food and to get a clear soup because of the tight-fitting lid used. The steam pot should be filled seven-tenths full of water. Only after the water is boiling, should the food to be steamed be placed into the steamer compartment and the lid tightly closed. After the lid is closed, it should not be opened haphazardly. When steaming, the degree of heat used will depend on the type of food and dishes. For instance, when steaming chicken, duck, fish, meat, dumplings, Chinese bread, etc. high heat should be used, but when steaming egg dishes, pudding, etc. low heat should be used. If too high a heat is used, the temperature will be too high, causing the water inside the dish to vaporize too quickly, creating an uneven rise and a pitted surface thus affecting the appearance and quality of the dish.

Collection of Steamed Dishes recipes:

1. Chin-Hua Chicken

2. Chinese Ham with Honey Sauce

3. Hidden Pearls in Crabs

4. Prawns with Mushroom

5. Pork in preserved Bean Sauce

6. Salted Duck

7. Shrimp Egg Rolls

8. Steamed Bean curd Stuffed with Minced Pork

9. Steamed Carp with Scallions

10. Steamed Chicken with Scallions

11. Steamed Crab with Cheese

12. Steamed Eel with Eight-Treasures

13. Steamed Fish with Dried Black Fermented Beans

14. Steamed Frog

15. Steamed Prawns Peiping Style

16. Steamed Sliced Fish

17. Shrimp Stuffed Fairy Feet

18. Torch Shark's Fin