When steaming meat, the initial processing of meat must be in place. First, remove the residual hair from the meat, clean it with steel balls, soak it in boiling water for about 10 minute, soak it in maltose water (500g of water and 5g of maltose) for 10 minute, dry it with a dry towel, then fry it in 70% to 80% hot oil until golden brown, take out the dry oil, soak it in cold water, soak it in cold water, and steam it in a cage. Steamed meat is soft, waxy and delicious, with beautiful color.

For example, for braised taro meat, a steamed meat sauce should be prepared: first, put 15g salad oil, 450g Lee Kum Kee seafood sauce and 250g fried meat sauce in a pot, add 15g monosodium glutamate, 10g chicken powder, 5g salt and 8g steamed fish and soy sauce, and mix well.

Second, the steamed fish focuses on the heat.

450-500g fish should be steamed on medium fire for 7 minutes, and fish above 500g (such as fish head with chopped pepper) should be steamed on high fire for 8 minutes. After the corresponding time, the fish will get old.

Fish heads with pickled peppers are very popular in Hunan now. Marinate a chubby fish (about 750g) with salt 7g, monosodium glutamate 5g, pepper 5g, cooking wine10g, beer10g for 0/5min, put it in a plate, put1-2g perilla at the bottom, and pour with steamed fish sauce.

The method of steaming fish sauce: cold salad oil 750g, pickled pepper powder 1 0,000g, simmering for 6-7 minutes, adding salt 10g, monosodium glutamate 30g and chicken powder 0.5g for seasoning. It is worth noting that it must be cooled before steaming on the fish head. If the sauce is sprayed on the fish head before cooling, it will lead to

Third, the key to steaming seafood is taste.

Such as steamed scallops, mussels, prawns, scallops, etc. The most important thing is to taste, not sour, you can put some garlic. There is still time. Generally, the maximum steaming time is 1- 1.5 minutes. It takes a long time and a short time to keep seafood fresh to the greatest extent.

For example, pry open scallops with garlic, take meat, put it on a cross knife, put garlic (about 0.5g for a scallop), then put the meat in a shell and steam it for1.5min. ..

Fourth, steam the ribs to control the heat.

Steamed spareribs for about 20 minutes, and the heat must be controlled in medium fire, because steaming in high fire will make the oil in the meat seep out, and the meat will be tender and delicious after steaming in medium fire. In addition, the steamed ribs are difficult to taste, so it is necessary to code the taste before steaming.

For example, 500 grams of Xiangba old ribs are marinated for more than 30 minutes with 0.5 grams of raw flour, 3 grams of egg yolk, 0.2 grams of baking powder, 20 grams of chicken powder 10, salt, 30 grams of Laoganma hot sauce and 0.5 grams of glutinous rice flour 15, and then wrapped with banana leaves respectively, and steamed in a cage for 20 minutes before eating.

5. Steamed mutton should not be too rotten and peeled.

Don't steam it too badly, it is best to steam it with skin, that is, only remove the fur and don't cut off the skin on the meat. 450 grams of mutton, steamed on medium fire for about 30 minutes. Because mutton steamed without skin, the steamed meat is very scattered and the shape is not beautiful, but steamed with skin and buckled in a bowl, the meat is tight and greasy, which makes people have an appetite. Also, mutton stinks. Be sure to remove the fishy smell before steaming and soak it in wine (500 grams of water and 8 grams of cooking wine).

For example, hot and sour mutton, put water into a pressure cooker, add 8g ginger, 5g garlic, cooking wine 10g, add 50g mutton for 8 minutes, take it out and dry it, and add 3g star anise, 20g dried pepper 10g garlic, a small piece of cinnamon, 5g pickled pepper, 5g salt and monosodium glutamate 65438 to the mutton.

6. Steamed eggplant seasoning is very important.

The key is to adjust the taste. If you want to steam any eggplant, you must taste it in advance.

For example, to steam eggplant, break 300 grams of eggplant into small strips, put a cross knife, sprinkle 0.3 grams of lobster sauce, 1.5 grams of minced garlic and 5 grams of aged vinegar, brush with 10 grams of salad oil, and steam in a cage for 6 minutes.

Seven, steamed loofah carefully turned black.

The biggest trouble with steaming loofah is that it will turn black if you are not careful. So be sure to steam it (about 4-5 minutes) before pouring the juice or thickening it.

For example, the loofah is crisp. First, break the loofah into sections, remove the heart of the loofah, soak the minced meat in it, steam it on a dish for 4 minutes, take it out and air it for a while, and then thicken it with 5 grams of oyster sauce, 5 grams of water starch and 20 grams of broth to avoid blackening.

Nanjing chef Ding Xiangming shared:

Steamed eggs (omelet)

Add 200 grams of water to 5 eggs and steam for 8- 10 minutes on low fire, because the fire will make the egg noodles not smooth. It is best to wrap it with plastic wrap before steaming, so that the taste will not be lost and the surface will be smoother.

Steamed broth

As we all know, clear soup is hung out, but the skill of hanging clear soup is difficult to grasp. The heat must be changed from medium heat to low heat. If the soup is unclear, it must be hung for 2-3 times. The steaming method is much simpler. Just put all the raw materials in a bucket, add cold water, seal with plastic wrap, and then steam in a steamer for 10 hour. After taking out, the soup is clear and very convenient.

Jinan chef Song Kuigang shared:

When steaming fish, the fire is enough and a layer of bright oil is brushed on the fish. After coming out of the cage, fresh meat and fish are bright.

There are two kinds of steamed fish sauce: when steaming scallion fish, you can brush a layer of cooked sauce on the fish.

Boil the juice to white: put 500g of water, 50g of coriander root, 50g of celery, 30g of green pepper, 50g of onion and 50g of carrot into the pot, cook for 7-8 minutes on medium fire, then remove the residue, add 40g of soy sauce, 40g of soy sauce, 30g of monosodium glutamate, 30g of fish sauce, 20g of sugar and 8g and 30g of sesame oil.

Steamed fish also has a kind of juice, called steamed juice, which is made by adding 5 grams of monosodium glutamate, 3 grams of salt and 3 grams of raw powder to the original juice drained by steamed fish and pouring it on steamed fish. It tastes good.

Shenzhen chef Li Xiaoming shared:

Steamed white, fried first and then steamed.

If the meat is too fat, fry it first, then soak it in hot water at 80℃ for about 5 minutes, and then take it out for steaming, so that the meat will not be wrinkled and greasy.

Steamed seafood time is the most important.

Mandarin fish are usually steamed for 8 minutes, while other high-grade fish, such as oriental starfish, are steamed for 4-5 minutes, so that the meat quality is tender after steaming, otherwise it is easy to get old. Steamed scallops, clams, etc. It only takes about 2 minutes to steam.

Wuhan chef Li Jian shared:

I think fish is the most difficult to steam among all the steaming materials. Almost all fresh fish are suitable for steaming, but the size, living habits and fat content of fish will affect the steaming method.

Fish with high fat content are most suitable for steaming, such as mandarin fish, shad and grouper. Such fish tastes delicious and delicate after steaming.

Fish should not be steamed quickly after slaughter. Because the freshly slaughtered fish is still alive and conscious, rapid heating will lead to its dying, muscle contraction, dull taste and rough texture. It is best to slaughter the live fish, let it stand or marinate for more than 30 minutes, and steam it after it becomes stiff and slack.

Make a flower knife on the fish before steaming. Fish weighing between 500g- 1kg can be cut with straight knife, cross knife and willow knife. In order to prevent the collagen contained in the intact fish skin from protein denaturation, solidification and contraction after heating, thus causing the fish skin to burst irregularly.

Fish above 1 kg should be processed into sections or blocks before steaming, otherwise it will not mature easily or the meat quality will be rough and old. The steaming time should be controlled at 7- 15 minutes according to the size of the fish (a fish of about 500 grams, 1000 grams takes about 7 minutes), whichever is just broken.

The type of fish also has an effect on steaming. Steamed marine fish tastes delicious, because every100g of marine fish contains 40-100g of trimethylamine oxide, while every100g of freshwater fish only contains 4-6mg of trimethylamine oxide, so steamed freshwater fish is not as delicious as marine fish. In addition, due to the special nature of the soil, freshwater fish often have the smell of mud or blood, so it is necessary to breed with clear water, bleed the gills, and add wine and spices (ginger, onion, pepper, etc.). ) to suppress odor.