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Can keep nutrition most while steaming dishes

Talking about Chinese food, people will often think of the stir-fry. In fact, in all sorts of culinary art skills and techniques, " steam " Praised highly the most, it starts in China first, " there are not dishes that are not steamed " in diet culture in millennium in China Saying. Learn, prove by cuisine association and nutrition according to Chinese, steam, can keep the food genuine and keeping the food nutrition cooking way most too.

" steam " ,Load raw materials with, among ware, heat with vapour, make raw materials ripe or soft tasty cooking method to set flavor. Food institute's associate professor Fan ZhiHong of China Agricultural University claims, its characteristic has kept true features, original juice, primary taste of the cooked food, cook the method compared with frying, bombing, frying etc., there is little oil that the cooked food steamed out includes, and can save various nutrient of the dish to a great extent, accord with the demands for healthy diet even more.

This because at the stir-fry, boiling point of oil can reach more than 300 ¡æ, will destroy the nutrient component. Compared with it, steam dish boiling point of ink have only 100 ¡æ, the nutriment can be kept more. Tin Box For FoodStudies have suggested, steam many phenol nutriment that dishes includes, for instance the content such as being plain of Mongolian oak peel of the flavonoids is higher than other cooking methods prominently. In addition, Hair Brushsteam dishes and require raw materials are fresh, it is moderate to flavour, and lose original juice less, have intact shapes, the advantage with tender, familiar and rotten taste. More important, because easy to digest because of steaming the food, very suitable for digesting the person not good to eat.

How is it healthiest to cook and steam dishes? The fire is heavy, water is much, time is short, steam seven word rhymed formulae of France.

First of all, it is fresh for raw materials to take, because protein of raw materials difficult to dissolve at ink steam, Flavoring agent is difficult to permeate through raw materials, so the food texture should be tender, juicy, the stiff thing such as ox's tendons of beef, mutton or pork is unsuitable to steam.

Secondly, may make raw materials tastily before steaming, the time to add flavor should be long that impregnate, and can't use spicy and highly seasoned Flavoring agent, otherwise will inhibit the fresh flavor of raw materials. Or add the juice of the Gorgon euryale after steaming familiarly, the juice of the Gorgon euryale should be salty and light and suitable, can't be too dense.

Moreover, steam rapidly with the very hot oven boiling water, suitable for quality soft raw materials, for instance fish, vegetables,etc., time is about 15 minutes. It confront thick the old,it should adopt there aren't very hot oven the boiling waters to demand by raw materials soft steaming, for instance crispy fried duck, powder steam the meat. Raw materials tender cooked food, for instance eggs,etc. should adopt middle fire, light fire to steam slowly.

Finally, while steaming dishes, should pay attention to putting hierarchically, soup few dishes are placed on above, soup many dish put below, getting light dish given to the higher authority, the dark dish is put below, the dish difficult to be familiar is placed on above, the dish apt to be well done is put below.

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