Steaming

This method of cooking made so famous in the world of the Chinese and Japanese.Americans to reach the relatively recently and met with a natural distrust of our fellow countrymen. Indeed, the Americans like to eat greasy, fried and stew like, and how to cook it in water only and not in some fumes. However, it appears that the Americans were well aware of the advantages of this method. Research shows that about 32% of us is aware of its benefits. The Americans, however, believe that it requires too much time and effort. Where did this idea come from? I do not know. What could be simpler than to throw such a fish on the steaming basket, wait for 8 minutes, then put it on a plate? Lest there be adequate equipment, but he is! And it is in our kitchen! Just after pot, metal filter, heatproof dish, a plate and cover! More advanced supply with a special basket and wok.
The Americans, however, know their - their business. Meanwhile, nutritionists are extremely agree on the desirability of this exotic method. It turns out that the so-prepared meals are of the highest quality in terms of vitamins and minerals. Why? Because steaming significantly limits their degradation! Food is not immersed in water, and therefore there is no leaching of nutrients. Similarly, minerals and vitamins are retained to a much greater extent than during traditional cooking. Nor can we forget that food cooked by steaming does not require the use of fat. In order not to be groundless, I will try to illustrate the advantages of the above example: see research has shown that broccoli cooked by steaming to contain about 50% more vitamins than those cooked conventionally?
Someone will ask, what about taste? Well, all the ingredients of steamed dishes retain their natural aroma and the taste is much more intense than during cooking in water. In addition, the ingredients are resilient, firm, does not absorb too much water and not dry. All this makes it retain its natural color and a great present on the plate. With this method, you will not regret nothing. Even the water that leaked into the vessel can be used to prepare the sauce.
What is steam? Even his own mother in law unless it is a bast! However this way works best for vegetables, delicate white meat, fish and seafood.
How to cook steamed? Most boil in a wok with boiling water poured to a height of 2-3 inches. The ingredients are placed in a special basket, who teaches a leaf of lettuce or cabbage to Announce sticking dishes. Basket cover with lid and insert into the wok. As above mentioned, who does not wok, you may arrange the ingredients on the plate. Then a large pot filled with boiling water to a height of two fingers inserted upside down heat resistant bowl and plate with its constituents. Cover pot and is waiting for results. In China, this method also applies a special insert in the shape of the cross. It usually applies if you want to use the sauce leaking component.
Since we all know, is to join things. To better discern put some sample rules. Enjoy your meal!
Steamed pork ribs in black bean sauce
Preparation time: 1 hour
Marinating time: 1hr
Aspect ratio: for 2-3 persons
Ingredients:
1 / 2 pounds pork ribs
1 clove garlic, pressed
2 tablespoons black bean sauce
Preparation:
1st Cut the meat into single ribs, remove excess fat.
2nd Combine garlic with black bean sauce, stir in the ribs, leave for at least 30 minutes.
3rd Put the pork ribs on a plate, put a plate to the evaporator, evaporator attitudes in a wok or saucepan with a few centimeters of boiling water. Cook steaming about 45 minutes. The dish ready.
Fish Poached in Cantonese
Preparation time:
Aspect ratio: for 3-4 persons
Ingredients:
1 whole fish (750-1000g), gutted and cleaned
1 1 / 2 teaspoon salt
2 tablespoons rice wine
1 1 / 2 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons finely sliced ginger or pressed
2 tablespoons finely chopped shallots
3 tablespoons oil (preferably corn)
Preparation:
1st Rinsed fish and dry with paper towel. The thickest part of fish, on both sides, make two deep diagonal cuts (spaced 3 inches).
2nd Place fish on a long, heat-proof dish. Both sides of the fish sprinkle with salt spray on top of rice wine.
3rd Mix sugar, soy sauce and pour the fish. Then sprinkle with ginger and 3 / 4 of the prepared shallots.
4th Boil about 2 inches of water in a large bowl, which can accommodate a platter with the fish (such as large roaster with a lid). Insert a wooden cross into the dish (it can also be a deep bowl upside down, mug, etc.) on the attitudes of the plate with the fish and cook, covered about 10-12 minutes until it is ready. Fish is ready when you can easily wpić toothpick in the thickest part.
5th Remove the fish from the evaporator. Pour 3 tablespoons oil in small frying pan and heat until almost starts to smoke, then pour the fish (be careful because the oil will be a little splash). Decorate the fish the rest of the shallots and serve.
Poached fish in orange sauce
Preparation time: 40 min
Ratio: 3-4 people
Ingredients:
4 fish fillets 1-1.5 inches thick (about 500g)
1 cm ginger, finely chopped
2 spring onions finely chopped onion
Sauce:
1 / 2 cup orange juice
2 tablespoons soy sauce
1 1 / 2 teaspoon white vinegar
1 / 2 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon potato flour
1st Arrange the fish in the steamer in a single layer (I have a small evaporator so I had to cut the fillet into pieces).
2nd Sprinkle evenly with ginger. Insert the evaporator to the wok of boiling water (water can not reach the fish), cover and cook 8-10 minutes or until fish is soft (check with a fork).
3rd Combine sauce ingredients. Pour a small frying pan and boil until it thickens.
4th Put fish on plate, pour over sauce and sprinkle with spring onion. The dish ready.
Steamed Salmon

Ingredients:
. salmon fillets
. green cabbage
. salt
. pepper
Sauce:
. 4 tablespoons oil
. 1 tablespoon Tabasco sauce
. handful of chopped coriander
. juice of 1 and 1 / 2 lime (or lemon eventually)
. salt

Performance:
The vessel to be steamed rather coarsely chopped Place cabbage leaves (5 x 5 cm) and its salmon fillets. season with salt and pepper.
Steam cook until salmon is cooked when, but the cabbage remains slightly "crisp."
Meanwhile prepare the sauce by mixing all ingredients thoroughly.
We put the cabbage on a plate and its salmon, all pour two tablespoons of prepared sauce.
Chutney fits perfectly into a slightly bland salmon and cabbage.