How do you do dry steaming? Which is the first to do a little better between dry steaming and wet st

Method. 200 grams of semi-fat lean minced pork; 100 grams of shrimp; 1 egg; Appropriate amount of wonton skin; light soy sauce; Sugar; Salt; chicken powder; pepper; Cornstarch; Wine;

Semi-fat lean pork, shrimp, wonton skin and eggs are the main raw materials, and are processed with light soy sauce, sugar, salt, chicken powder, pepper, corn starch and cooking wine as ingredients.

1. Wash the shrimp, remove the shrimp intestines, cut them into medium sizes and put them in a container with semi-fat and lean minced pork; Add light soy sauce, sugar, salt, chicken broth and pepper and stir well; Add cooking wine and mix well; Add the eggs and mix well with chopsticks; Pour in a little water, then stir well; Finally, the powdered powder is constantly mixed and stirred until the gum is raised; The filling is finished.

2. Take a piece of wonton skin and put an appropriate amount of filling in **; Place between the thumb and index finger of your left hand and slowly close the mouth, pressing flat with your hand; Tighten while pressing, form a circle, and a little filling can be seen from the top; Put half a shrimp on top of the siu mai and press it tightly with your hands;

3. After wrapping, put 4 in each basket on a small steamer that has been brushed with oil or baking paper, after the water in the steamer is boiled, put it in a small steamer and steam it for 5 minutes until it is cooked, and you can eat it while it is hot.

4. Dry steamed siu mai in Cantonese tea is one of the popular dim sum that must be ordered in the tea market. When many people mention Cantonese tea, they immediately think of shrimp dumplings and siu mai. Dry steamed siu mai is steamed with thin noodles wrapped in half-exposed meat filling, the color is umami and delicious, the texture is refreshing, and the taste is not greasy.

5. Dry steamed siu mai is a traditional famous spot of the Han nationality in Guangdong Province, and the dry steamed siu mai in Cantonese tea drinking is one of the popular dim sum that must be ordered in the tea market. It belongs to the Cantonese cuisine.

6. Dry steamed siu mai is made of semi-fat lean pork, shrimp, wonton skin and eggs as the main raw materials, with light soy sauce, sugar, salt, chicken powder, pepper, corn starch and cooking wine as ingredients. <>

500 grams of flour, 150 grams of eggs, 5 grams of alkaline water, 125 ml of water, about 250 grams of corn flour (for beating skins), 150 grams of lean pork, 250 grams of shrimp meat, 50 grams of shiitake mushrooms, 12 grams of monosodium glutamate, 10 grams of refined salt, 15 grams of sugar, 50 grams of oil, 15 grams of light soy sauce (white soy sauce), 10 grams of sesame oil, a little pepper.

How to make it:

1.Place the flour on a cutting board and open the nest, add the eggs, water, lye and <>

Rub and rub evenly, wrap in a damp cloth and let for 15 minutes. Roll the dough into thin strips, then cut it into small slices about 6 mm thick with a knife, and roll the small discs into a small lace-like crust in dry corn flour with a small mallet for later use.

2.Cut the lean meat into small pieces and put it in a basin, then add an appropriate amount of salt, raw oil, and monosodium glutamate and stir. Peel and sort out the prawns, chop them and put them in another basin, add salt, monosodium glutamate, stir and gelatin, and then cut the remaining fat and mushrooms into small pieces, and combine them with the meat and shrimp three flavors, and put all the seasonings into the filling and stir well.

3.Take the skin in the left hand, put 15 grams of stuffing into the skin with the ruler board with the right hand, close the mouth with the thumb and index finger, and press the ruler plate flat, press it while pressing, and form a circle, and a little filling can be seen from the top. After wrapping, put it on a small cage drawer brushed with oil, put 4 in each cage, and add some sausage powder or egg yolk to decorate the mouth of the siu mai.

When steaming, use the atmosphere, about 7 minutes (too long to peel off).

Features:The color is fresh, the taste is delicious, and the texture is refreshing.

Dry steaming is one of the most popular teahouses in Guangdong, which has been popular in Hong Kong, Macao and other places in the last century, and is an important role for Cantonese people to drink tea and eat breakfast. Dry steaming with fatty pork, lean pork, fresh shrimp as the main filling, plus seasoning steaming, thin skin and meat cool, unique flavor, including the characteristics of Cantonese cuisine, suitable for the taste of Cantonese people.

1. Steamed shrimp.

1. Ingredients: shrimp, ginger, garlic, light soy sauce, cooking wine, pepper.

2. Steps: Wash the shrimp and remove the shrimp line, shrimp whiskers, and shrimp gun.

Garlic minced and ginger shredded.

Marinate the processed shrimp in cooking wine, shredded ginger and pepper for a few minutes.

Add soy sauce to the minced garlic as a sauce.

Spread shredded ginger on the steaming tray and put in the shrimp.

Cover the lid, put the water in the steamer after boiling, and steam for about 10 minutes over high heat.

Serve on a plate and serve with the sauce you just prepared.

2. Steamed hairy crabs.

1. Ingredients: female crab, fresh ginger, light soy sauce, white sugar.

2. Steps: Choose fresh crabs, which are not fresh for a long time, which will affect the taste.

Cleaning the crabs: Take a small brush and brush it carefully.

Put the cleaned crabs on the steaming tray and steam them on high heat with your feet facing up.

Sauce making: Squeeze ginger juice and remember to strain it.

Add light soy sauce and an appropriate amount of sugar to the ginger juice and melt the white sugar through the water.

Dip in the sauce and serve.

【Steamed pumpkin with garlic】

300g pumpkin, 1 tablespoon red pepper, 2 tablespoons garlic, 1 tablespoon green onion, 1 teaspoon ginger, 1 teaspoon broth, 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 2 tablespoons water.

1. Peel and wash the pumpkin, cut it into slices about centimeters thick, and put it on a plate.

2. Heat the wok and pour vegetable oil, heat the oil temperature to 4, add the minced garlic, fry the minced garlic over low heat until golden brown, pour in the minced green onion, ginger and red pepper and fry until fragrant.

3. Pour in light soy sauce, broth, sesame oil and water and bring to a boil, turn off the heat.

4. Pour the boiled garlic puff over the pumpkin slices.

5. Put it in the steamer, steam it for 6-7 minutes after boiling, and sprinkle it with minced chives after it comes out of the pot.

Appropriate amount of yam with ingredients; Sugar to taste; Sugar osmanthus to taste.

Method: Cut the yam into small pieces or small slices, throw them into boiling water and cook until soft. (The process is relatively long, about 30 minutes or more).

Scoop up the yam, put it in cold water for a while, and then press it into a mash with a potato press or something. (If the yam is too hard to press, add a little oil or water, not too much).

Add sugar to the yam puree and stir well. Then use mooncake molds to press into the shape of small mooncakes.

After putting it in the refrigerator and freezing for a while, you can take it out and pour it with sugar osmanthus. Let's eat!

Steamed loofah shrimp.

About half a loofah; 200g live shrimp; Appropriate amount of green onion and garlic.

Method: Peel the loofah, cut it horizontally into small pieces, and spread it on a plate.

Wash the shrimp, peel off the shell, the shrimp head, cut the garlic cloves, and spread an appropriate amount on the loofah segments.

Mix the vegetable oil, soy sauce and salt well and pour over the shrimp. Finally, you can add a little green onion for decoration.

Steam for 5 to 6 minutes.

【Steamed pumpkin with garlic】

300g pumpkin, 1 tablespoon red pepper, 2 tablespoons garlic, 1 tablespoon green onion, 1 teaspoon ginger, 1 teaspoon broth, 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 2 tablespoons water.

1. Peel and wash the pumpkin, cut it into slices about centimeters thick, and put it on a plate.

2. Heat the wok and pour vegetable oil, heat the oil temperature to 4, add the minced garlic, fry the minced garlic over low heat until golden brown, pour in the minced green onion, ginger and red pepper and fry until fragrant.

3. Pour in light soy sauce, broth, sesame oil and water and bring to a boil, turn off the heat.

4. Pour the boiled garlic puff over the pumpkin slices.

5. Put it in the steamer, steam for 6-7 minutes after boiling, and sprinkle with chopped chives after leaving the pot.

Steamed fish in bamboo shells.

1 feed fish; 2 tablespoons cooking wine; 5 slices of ginger; Appropriate amount of green onion; salt to taste; 2 tablespoons steamed fish soy sauce.

After washing the fish, make a few knives on the back, and also make a deep knife in the belly of the fish, let the fish lie on the plate, smear with fine salt, ginger shreds and cooking wine, and put green onions under the fish.

After steaming for 8 minutes, pour out the fishy water, add the steamed fish soy sauce and steam for another 3 to 4 minutes.

Turn off the heat and steam for a few minutes. Sprinkle with shredded green onions and drizzle with hot oil.

Three fresh tofu eggs.

Half a piece of soft tofu; half a chicken thigh; a small bowl of net edamame; one egg; 2 tablespoons sesame oil; 3 teaspoons starch; 1 teaspoon light soy sauce; salt to taste;

Method: Peel and debone half a chicken thigh, cut into small cubes, mix well with a spoonful of sesame oil, a teaspoon of light soy sauce, and a teaspoon of starch and marinate.

Beat the eggs and mix them with double the water, add a pinch of salt, and a spoonful of sesame oil and stir well and set aside.

Cut the tofu into small cubes.

Take 1 3 diced tofu and add it to the egg mixture, seal it with plastic wrap and put it in a steamer, and steam for 10-15 minutes.

After heating a pan with a little oil, the diced chicken slips away.

After changing color, stir-fry the edamame together.

Add water to boil the chicken, add the remaining diced tofu, add salt to taste, simmer for 2 minutes, and thicken with 2 teaspoons of starch.

After the juice is collected to a suitable extent, pour it on the steamed egg and tofu soup.

Add water directly to the pot, and then steam and cook, depending on your own needs, and steam directly without cooking.

Put water under the pressure cooker and a tray on top, a tray for plates, a plate for ingredients, or a chao pot or rice cooker.

Wash before steaming. The specific steps are: --- wet steaming --- soaking - rubbing - washing - dry steaming - soaking - health care Sauna is divided into two types: dry steaming and wet steaming.

It is mainly through the touch of steam and **, expanding pores, excreting toxins and pore secretions, and then promoting blood circulation and innovation, to achieve the intention of fitness and beauty, which is a kind of "forced exercise". Dry steaming is the use of equipment similar to the electric stove of hot pot to directly convert electrical energy into heat energy, and the hot gas does not contain water, so it is called dry steaming. Dry steaming is especially suitable for patients with rheumatism because it does not contain water, and the nose will be more comfortable when steaming without the taste of steam.

However, it will be drier after steaming**. Wet steaming is to boil water to produce steam, and then spray it out through the pipe, and the steam produced has abundant moisture. The temperature is generally controlled at around 50.

Most ladies will choose wet steaming, because after steaming, it will be smoother and more watery than before. The three-step process of steaming After steaming once, you can soak or flush cold water, called "cold river", so that the discharged secretion can flow away. Then go in and steam for more than ten minutes.

It is advisable to drink two glasses of cold boiled water before the sauna to make up for the water taken away and remove more toxins, then clean** and then apply the appropriate **. After the sauna, the pores expel impurities, absorb nutrients and moisture, and show a natural glow after exercise. Steaming taboos.

1 Not suitable for people with heart disease, high blood pressure, infectious diseases, and epilepsy.

2 Elderly and frail, children under 10 years of age, those who are under the influence of alcohol and those who are taking medication should consult a doctor first.

3. It is best not to steam for more than 40 minutes, otherwise it is easy to appear hypoxic.

4 If you feel unwell, you should leave the steaming room immediately. Estimation is the effect of scrubbing, perhaps from the sensory imitation of strawberries, in fact, there is no essential effect, but it will definitely not be harmful to the body, these are through testing.

Dry steaming: It is said that dry steaming is the authentic form of sauna. Dry steaming is the use of electric stove equipment similar to hot pot to directly convert electrical energy into heat energy, and the hot gas does not contain water, so it is called dry steaming.

Some ores are usually placed on the electric stove, and when heated, a variety of beneficial elements are released. The temperature of dry steaming is higher than that of wet steaming, which can reach about 100 meters. Dry steaming is especially suitable for patients with rheumatism because it does not contain water, and at the same time, there is no smell of steam, and it will be more comfortable for the nose to steam.

However, it will be drier after steaming**.

Wet steaming: Wet steaming is to boil water to produce steam through electric energy, and then spray it out through the pipeline, the steam produced contains abundant water, and the temperature is generally controlled at 40 -50. It is very good for **, and after steaming**, it will be more ruddy and moist than before.

Ladies mostly opt for wet steaming.

Three steps to steaming:

Regardless of whether it is dry or wet, it is best not to take more than 20 minutes at a time. After steaming once, it can be soaked or flushed with cold water, which is called "supercooled river", so that the discharged secretion can flow away. Then go in and steam for more than ten minutes.

If this is the case three times, it is the three steaming and three water showers that people who often go to the sauna talk about. According to Liu Qingyi, deputy manager of the recreation department of the Garden Hotel, customers can only steam dry or wet, or alternately, but the total time should be 30-40 minutes.

Dry steaming, also known as Turkish bath, has a better effect and more water loss in the body. Wet steaming, also known as Finnish bath, opens pores through water vapor and also has the effect of detoxification**. As far as ** is concerned, wet steaming will be relatively better.

But the sauna is not easy to wash every day, and a large amount of water loss in the body is also not good for **, once or twice a week is fine.

There is not much conflict between acne** and sauna, but you'd better find a hygienic place, such a place is also a good place for bacteria to breed, don't make **infection.

Which one has a better detoxification effect, dry steaming or wet steaming?

To lose weight, dry steaming can be used; To ** good, please steam with moisture.

There are two types of saunas: dry steaming and wet steaming. It is mainly through the contact between steam and **, dilating pores, excreting toxins and pore secretions, thereby promoting blood circulation and metabolism, and achieving the purpose of fitness and beauty, which is a kind of "passive exercise". Simple dry steaming and wet steaming are called "net mulberry".

Some people think that sauna can be **, but a person in charge of the fitness center of Sun Yat-sen Medical University believes that just steaming can not discharge much oil, and it has little effect. However, if it can be combined with jumping aerobics, making equipment, etc., it will have a more satisfactory effect. In addition, you can have a massage before and after the sauna, depending on your preference.

1.The difference between dry steaming and wet steaming: The main difference between the two is whether there is water or not.

"Dry steaming" is the authentic sauna, and the heat does not contain water, so it is called dry steaming. The temperature of dry steaming is higher than that of wet steaming, which can reach about 100 meters.

"Wet steaming" is to boil water to produce steam through electric energy, and then spray it out through the pipeline, the resulting steam contains abundant water, and the temperature is generally controlled at 40 -50.

2.Common advantages of dry and wet steaming:

Through the contact between steam and **, it expands pores, discharges toxins and pore secretions, thereby promoting blood circulation and metabolism, and achieving the purpose of fitness and beauty, which is a kind of "passive exercise".