Steamed vegetables contain less oil
Cooking in cooking means cooking, and cooking means cooking. In the healthy cooking list: steamed and boiled in the first and second places, followed by mixing, burning, soup, stewing, frying, roasting, and frying.
Hubei's Fuyang Sanshui, Jiangsu and Zhejiang's steamed hairy crabs, Hunan's steamed green peppers, and Guangdong's Mei Cai steamed fish... As the “China at the tip of the tongue†states, the first countries in the world to use steam cooking are China, and The entire Chinese farming civilization. Steaming can be traced back to the Yanhuang period of more than 10,000 years ago. Our ancestors discovered from the principle of boiled food that steam can ripen the food.
China is known as "no food is not steamed". Steaming is heated with water vapor to make mature or crunchy ingredients ripe. It is characterized by maintaining the original shape of the dishes, the original juice, and the original flavor, which can greatly preserve various nutrients of the dishes. Compared to cooking methods such as frying and frying, steamed meals contain much less oil. When cooking, the boiling point of the oil can reach more than 300°C, which will destroy the nutrient components. However, the boiling point of water in steamed vegetables is only 100°C, and nutrients can be retained more. If we do not steam, we will never taste the fresh, fragrant, tender, and slippery flavors that result from steaming changes.
Maintaining food color, flavor, and texture while allowing nutrients to be absorbed by the body is a science.
Cooking more nutrients than steaming
In terms of maintaining the deliciousness and nutrition of food, cooking is equivalent to steaming.
The Huaiyang cuisine's housekeeping dishes boiled dry, fresh and nutritious. Dry silk is dried bean curd, so-called boiled, is put in a lot of water to cook. This seemingly easy dish is actually not simple. This dish is fragrant and delicious. The umami taste of ham and glutinous rice penetrates into the very fine dried bean curd, and the silk is in the buckle. But there is no oil in the dish, and there is no one-million pods. It is a masterpiece.
“The secret in the kitchen†in the fifth episode of “China on the tip of the tongue†states that in the kitchens of ordinary people in many areas in the south, dark pottery is used to store and cook food. They have their own philosophy of life, eating simple food and using simple cooking methods: cooking. The sun-dried bacon is cut and some potatoes and beans are mixed and stewed. When thick, fragrant oils penetrate the tofu, sweet potatoes, potatoes, beans, and green vegetables, the whole family is old. Sitting together around the table, braving a hot pot exudes a tantalizing taste. When you put delicious food in your mouth, it is a feeling of lingering memories...
Steam is heat transfer with steam, and cooking is heat transfer with more soup. Under the same conditions, steaming will retain more water-soluble vitamins than boiling. This is due to the fact that in the process of steaming, the raw material and the water vapor are basically in a closed environment, and the raw material is matured under the saturated water vapor, so the loss of soluble matter is also relatively small, which is the loss of water-soluble vitamins. The more obvious.
What food steaming can highlight food flavor
The most suitable ingredients for steaming include seafood, ducks, pigeons, turtles, turtles, fish, shrimps, crabs, shellfish and other seafood. Such as garlic fans steamed scallops, Cordyceps duck, steamed squid, Hua Diao steamed crabs. In general, we use seafood to boil water, but this will lose some of the nutrients of seafood, and there is no steaming taste delicious, so it is best steamed.
Chickens and turtles are best steamed. Prepare a covered container, add ingredients and spices, and add tonics such as Chinese wolfberry, astragalus, and American ginseng. Add appropriate amount of water, cover with a lid, and steam in a steamer. Compared with the stew, the watertight seal is good, it can keep the original taste of the ingredients from being volatilized, and the heat evenly balances, so that the nutrition is not destroyed, so the meat is more delicious and the soup is clearer.
Fish, shrimp and shellfish are suitable for dry steaming, that is, directly into the steamer. Evenly spread the seasoning (remember to add onion, ginger, and wine) and put the water into the sauce after boiling. If you want to taste seafood, delicious fresh and delicious rivers, you will be able to steam fish for eight or nine minutes, shrimp and shellfish about 5 minutes, and immediately leave the fire to prevent the meat from getting old. Steamed fish of different cuisines may vary in age. For example, steamed fish from Shandong cuisine served with pork fat, bamboo shoots, ham, rapeseed, and salty taste. Cantonese steamed fish with steamed lobster sauce are sprinkled with green onion and sprinkled with hot oil. Then pour oyster sauce, have a special flavor.
Have you got into the habit of cooking food?
Although cooking foods have outstanding advantages, due to their inconvenient manufacturing methods, they have influenced the habit of consumers to eat such foods. The traditional steaming process requires the use of steamer, bamboo steamer, etc. The operation process is very cumbersome and time-consuming. Therefore, in the past, even if people knew that eating steamed food was beneficial to their health, they would not be able to make frequent attempts to switch to fast-food junk, such as fried foods, because of cumbersome production. However, if such eating habits are not corrected for a long time, the harm to the body will be enormous, especially for children, the elderly and the infirm. These groups have poorer immune function and weaker detoxification capacity, and they should pay special attention to preventing harmful factors in food.
What's the healthiest way to steam vegetable?
Steamed vegetables have a wide range of applications, such as steamed, steamed, steamed, steamed, and steamed. Now advocate healthy diet, it is recommended that everyone cooks at home when not cooking, but also try to steam more food to eat. The meat dish is steamed to make a lot of oil; the melons are steamed together with the meat without adding oil. The meat oil will directly penetrate the vegetables and fruits and make the nutrition of the dish more comprehensive. .
First of all, the raw materials must be fresh, because the protein in the raw materials during steaming is not easily dissolved in water, and the seasonings are not easily penetrated into the raw materials. Therefore, the food texture must be tender and juicy. Steamed food selection of materials used chicken, fish, duck, pork, tofu, pumpkin, yam, lotus root, potatoes, melon, etc., beef tendons and other dry stuff, not suitable for steaming.
Secondly, the raw materials can be tasted before steaming, and the brewing and flavoring can be performed for a longer period of time, and the seasoning with spicy taste can not be used, otherwise the raw taste of the raw materials will be suppressed.
Again, steaming with boiling water is suitable for the tender raw materials, such as fish, vegetables, etc., for about 15 minutes. Crude old texture, requiring steamed raw materials, should be used for prolonged steaming, such as crispy duck, steamed pork and so on. Fresh raw materials, eggs, etc. should be slowly steamed with medium heat and low heat.
Finally, when steaming vegetables, we must also pay attention to the layered arrangement. Dishes with less soup are placed on top. Soups with more soup are placed on the bottom. Light dishes are placed on top. Dark dishes are placed below. The easy-to-cook vegetables are placed below.
Steamed delicious two oysters
One is the heat and the other is the time. Generally speaking, egg oysters and double-skinned milk are steamed in medium heat to avoid the appearance of a honeycomb and obtain a refreshing and smooth texture. In order to maintain the shape, modeling dishes also need to use medium heat. In addition to other ingredients and dishes, fire and fire should be used. If a small amount of fire is used, steam is not enough and the ingredients are not easy to cook. Not only does the taste become old, but it also deteriorates after a long time. In terms of time, it takes a long time for large-volume ingredients, and the time for small-sized or flaky ingredients is short. The tough, tough pork, beef, and mutton must be cooked for a long time, and the fish and shrimps will take about 5-10 minutes. The leafy vegetables will only take 2-5 minutes.
Recommend a steamed recipe
Pumpkin Tofu Steamed Pepper
Ingredients: Small pumpkin (smaller is better), Tofu (Southern tofu, Northern tofu can be added), Color pepper, Tomato, Onion, Ginger and garlic
method:
1, raw squash is more difficult to cut, then we basically do not cut it, after a small pumpkin wash, go down one by one to a cap, the seeds of the pumpkin belly with a spoon to clean out, so that the pumpkin becomes In the shape of a small bowl.
2. Put your favorite bean curd into a “small bowl†by simply cutting a few knives. Then sprinkle a little salt on the tofu and stir a few drops.
3, will chopped green onion ginger minced garlic, colored peppers and tomatoes D draped over tofu.
4. If the dishes in the bowl do not fall out, you can place the cut “caps†on the “small bowl†(which is not covered) so that you can steam them in the boiling water pot.
5, 15 minutes or so you can pan! Uncover the "cap" into the steamed dishes, pour a little olive oil or sesame oil, then sprinkle a few grains of chicken, with a spoon to mix and eat.
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