Why is Chinese food steamed to be the original?

There are many ways to cook food, such as frying, frying, frying, roasting, boiling, and stewing, each with its own flavor. However, among the many cooking techniques, "steaming" can be described as a unique delicacy, which is both light and delicious, nutritious and beautiful, and is called the original cooking method by the public. So why is "steamed" food so highly rated?

Why is it said that only steamed food is the original taste? Next, let's analyze one or two for you, and let's take a look at it together.

1. The taste is not violated. In various cooking techniques such as frying, frying, etc., the food undergoes great physical and chemical changes under the high-temperature oil pan, coupled with a variety of thick seasonings, and the final dish is often covered by thick flavors, while the taste of the ingredients themselves is violated or even masked. If it is steamed food, there is no excessive seasoning wrapping, and the flavor of the ingredients is extracted and absorbed back during the distillation process, so it is not difficult to retain the "original flavor".

2. The taste will not be lost. As we all know, the form of frying and frying is too heavy, and the light and original flavor you want to eat can also be cooked, but for steaming, many of the flavors of the ingredients will be diluted in the soup, and the original taste will be lost, while steaming will avoid this waste, and their flavors exist in their own "body", reflecting the most original taste of its own deliciousness.

3. Efficient retention of nutrients. Nowadays, people are very particular about eating a healthy diet, and high-oil, high-sugar, high-salt cooking techniques and foods are harmful to the human body, although the taste is richer and more layered, but it also causes a burden on the body. The most primitive "steaming" can completely avoid these drawbacks, light and light, less oil and less salt, and it is definitely a healthy diet.

I think that many things are the best to return to the basics, and the same is true for food, although a variety of cooking techniques make the taste and texture of the ingredients varied, but after tasting thousands of delicacies, the most original true taste of food is a gift from GodWhat other opinions do you have on the cooking method of "steaming"? Welcome to leave a message, let's learn together.

Because Chinese steamed vegetables put few other auxiliary ingredients, and there is no frying, maintaining the most original taste and some nutrients of vegetables, "steamed vegetables" is known as the most nutritious way to eat.

Because steamed food can not only lock in the nutrients of the ingredients, but also be more easily absorbed by the body. It is especially suitable for the elderly and young children.

Because of the steamed dish, he retains the original taste of the food to the greatest extent, that is, compared with fried and fried, it contains the most vitamin C and vitamin in its food.

Because steamed vegetables have advantages over stir-fried vegetables, etc.

1. Steaming is the way to cook dishes by heating them with steam.

2. Steamed vegetables return to the original flavor and can best retain the nutrients.

3. It is suitable for all kinds of ingredients, and at the same time has a rich taste and ever-changing collocation.

4. Compared with frying, frying and frying up to 300 °C, the temperature of steaming with water does not exceed 100 °C, the thermal decomposition loss and oxidation loss are less, and no harmful substances to the human body will be produced.

5. Steamed vegetables are light and less oily, which can effectively control oil intake. Moreover, there is no fumes in the steaming process and the calendar, which also protects the health of the cook.

6. The steaming method can minimize the loss of nutrients.

Because steamed vegetables are healthy and simple, they also taste good. First of all, the steamed vegetables only need to be cut and put in the bowl to put the seasoning well, and then put it in the steamer and steam it at high temperature to sterilize, and the real dishes are relatively original, like steamed pork, steamed fish and steamed pork ribs, as well as steamed potatoes and steamed eggs, my family often does. Simple and delicious.

Among the various cooking methods, steaming is a kind of steam-heat transfer cooking method, in which the food ingredients are placed in a vessel and then put into a steamer to use the steam to ripen it. In the process of steaming the dish, the water can reach the boiling point of 100, which is different from the frying, frying and frying with oil, water and fire as the heat transfer medium, and Zhaosannian can retain the original flavor of the dish to the greatest extent, and does not destroy the nutrients inside. Steamed dishes, on the other hand, are softer and easier to digest.

Because there are indeed too many benefits for steamed vegetables, the practice of steamed vegetables is not only healthy, but also its taste is delicious and nutritious, and it is the first choice for health preservation for the elderly.

The most important aspect of limb removal is that it is highly nutritious. Among all the dishes, steamed vegetables can be said to have very high nutritional value, and in the process of steaming, this practice will not destroy the dishes themselves, so the nutritional preservation of the dishes is very high. The preserved ingredients will be absorbed by the body, and for the elderly and children, this way of eating is the most healthy.

In this fast-paced society, young people's diet is always diverse, all kinds of hot pot, fried chicken with beer, barbecue supper, these eating habits have led to a lot of physical health in modern people, and many young people have begun to have problems such as three highs and obesity. Once the human body lacks the nutrition of food, it is easy to cause all kinds of malnutrition, and there are more and more problems, and the eating habit of steamed vegetables will also improve their physical health.

Recognized as less oily, healthy. Among the cooking methods, steaming is a healthier way to retain more nutrients.

Because it is delicious, it is tasteless to eat directly, and it is more delicious to steam.

Modern people like to be thin, but the reality is that most people are in a state of high oil and high quality, and steamed vegetables have less oil and less salt.

Less oil and less salt, pollution-free, the best for health!

Ingredients: 1 kg of pork chops.

Excipients: appropriate amount of rice flour.

Seasoning: 1 teaspoon of salt, appropriate amount of green onion, appropriate amount of ginger, spoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar.

Preparation of steamed short ribs.

1.About 1 pound of pork ribs, wash and cut into small pieces.

2.Add 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, 1 spoon of sugar, 1 teaspoon of salt (because my rice noodles themselves are salty, so add less salt, if it is fried rice noodles by yourself, add more salt), a few green onions, ginger, and marinate for 2 hours.

3.Add rice noodles, dip each rib (if not, add a little water to soak the rice noodles), and marinate for another half an hour.

4.2 layers of oil paper are padded in the small steamer (if only one layer is added, it will be destroyed and there will be some seepage); If you don't have a steamer, it should be the same in a large bowl.

5.Put the marinated pork ribs in the steamer and steam them for 1-2 hours (1 hour is completely ready to eat, but if there are conditions, it is recommended to steam for 2 hours, it will be very soft and rotten, but remember to add enough water to the steamer).

Steamed stuffed tofu.

Ingredients: South tofu.

500 grams. Lean meat 200 grams.

Excipients carrots.

100 grams. Dried shrimp to taste.

Abalone fillet to taste.

Shredded green onion to taste. Salt to taste.

Light soy sauce to taste. Rice wine to taste.

Ground black pepper. Starch in moderation.

Appropriate steps. 1.Scrape the carrots with a spoon and set aside.

2.Finely chop the remaining carrots.

3.Mince the lean meat and add to the chopped carrots.

4.Add the dried shredded abalone.

5.Add light soy sauce, black pepper, salt, and cornstarch and mix to make a meat filling.

6.Tender tofu is pressed into flower pieces with a mold.

7.Stuff the minced meat into the tofu.

8.Put into a pot of boiling water and steam for 8 minutes.

9.Heat oil in another wok, add dried shrimp and stir until fragrant, pour in the minced carrots from step 1 to stir out the red oil, pour in the steamed tofu water, add salt and light soy sauce to taste, and thicken the thickener.

10.Drizzle the carrot juice over the tofu and garnish with shredded green onions.

Tip: Don't throw away the leftover tofu leftovers, crush them and mix them into the meat filling to make tofu balls.