Steamed fish with big fire
The most common is steamed fish. After being treated, the live fish with delicious meat must be steamed with strong fire. Because the fire can steam out the ingredients in the shortest time. Fish is delicious. Steamed for a long time is easy to get old and lose the freshest taste. So when we steam fish, the fire will last for 8~ 10 minutes, and it will not exceed 10 minutes.
Zhonghuozheng noodles steamed cuisine
Medium fire is about 100℃. At this time, steaming pasta can ensure that water vapor will not evaporate too much, and there will be no potholes on the surface of pasta such as steamed bread and the skin will not be very hard. At the same time, steamed egg soup is also made of medium heat to avoid excessive water vapor dripping into the bowl due to high temperature and forming numerous pores. There are many pores, which are not only unsightly, but also affect the taste, so the custard will be a little hard and will not present a mirror-like smooth surface.
Fermented dough with small fire
Make some fermented pasta, such as steamed cakes, flower rolls and steamed bread. If the indoor temperature is low and there is no professional fermentation box, put cold water in the steamer, set the shaped pasta, turn on a small torch to heat the water slightly, and then turn off the fire, so that the steamer can temporarily become a closed fermentation box and let the dough ferment and steam again.