"Steaming" should be a relatively old way of cooking, since the Han Dynasty had a steamer, steamed vegetables began to appear on the table of Chinese. Continuing to this day, this cooking method to the original taste, maintain the true color of food, healthy smoke-free as the most important feature, throughout the eight major cuisines, so that we all over the country, southeast and northwest have their own characteristics of steamed dishes, and all have obvious characteristics, amazing.
We Chinese mostly foodies, naturally can not eat a lot of different steamed dishes, and each has its own characteristics, Xiaobian from the northeast began to introduce nine steamed dishes by region, the characteristics are obvious, very regional characteristics, ranking in no particular order. According to the editor, there is always a dish that you have eaten.
Northeast - steamed bean buns in Harbin, Heilongjiang
The steamed bean bun in the northeast has the characteristics of the northeast ice and snow diet. Winter is a good season for steamed bean buns. Cold, steamed to the outside, a moment will be frozen bar, thrown to the ground even the soil is not sticky, fall on the ground is not cracked, how long it is not bad. When eating, it is warmed in the mouth and then eaten, and after the skin melts, it is tough, chewy, with the aroma of corn, and has a unique sweetness.
Steamed bean buns, in the northeast, not only represent eating, nor do they not only represent many people getting together to play, but also represent a thriving expectation and blessing. This is also the characteristic of the ice and snow diet in the northeast, which is considered to be an appetizer before the New Year.
East China - Steamed Jiaji fish from Yantai, Shandong
The Gargi fish is actually a real sea bream, and the Yantai people think that it will "increase the auspiciousness, and there is more than enough every year", because it is called "gagi fish".
The traditional method of steaming jiaji fish, called steaming, is actually stewed, and the cooking is much more elaborate, which is a rare taste that Yantai people enjoy every New Year's Festival. After cutting and washing a live fish, they cut a cross knife on both sides of the fish, and cut the fat pork into thin slices, and cut the green onion and green vegetables into sections. Then, when the peanut oil is 60% hot in a wok, fry the fish on both sides, add the broth, green onion, ginger, sliced meat, sake, and salt, bring to a boil and simmer over low heat for 20 minutes. Finally, remove the green onion and ginger, put the gagi into a bowl, and blanch the green vegetables in the soup pot, pour on the fish, and serve. It is characterized by the milky white of the fish soup, the juice is clear and strong, the fish meat is tender and the taste is mellow. Probably because of the time and trouble, few restaurants have followed suit now!
North China - Tianjin's "Seven-Star Purple Crab"
Purple crab is a specialty of Tianjin's Seven Caspian Sea wetlands, purple crabs are as big as silver dollars, small as copper coins, also known as money crabs. Although small in size, the crab is full of yellow and fat, the abdomen is white and sandless, and the abdomen and claws are faintly purple, which looks very noble.
"Seven-star purple crab", invented by the rich and noble families in Tianjin in the past, is extremely exquisite and complex, and it is necessary to use seven purple crabs and seven egg whites, which has now become a masterpiece. After washing and steaming the purple crab first, then add salt to the egg white, stir the clear soup well, take half of the soup plate, steam it over high heat, and make it solidify. Then, place the purple crab on top of the steamed egg whites and pour the other half of the egg whites over the purple crabs until they set. Finally, take out the purple crab in the custard, peel off the crab meat, crab yellow, crab leg meat, crab claw meat, according to their respective parts, the crab meat is filled into the original crab, so that the crab yellow is on the top, the crab meat is on the bottom, steamed on high heat, and can be served.
South China - Guangdong Shunde Daliang steamed double skin milk
Daliang Town, Shunde, Guangdong, is not a pastoral area, and its dairy cooking methods are extremely skilled. One of the most famous steamed double skin milk, milk as an ingredient in the steaming method, should be a unique feature in the country.
Da Liang Double Skin Milk is a dim sum that everyone can never get tired of, and it is extremely demanding of craftsmanship and heat. First, the fresh milk is stewed, in a small bowl into a small bowl of half a bowl, and so on, after solidifying into the milk skin, gently pick up with a small bamboo skewer, pour out the remaining milk, add the fresh milk to the egg white, white sugar and mix well, inject into the small bowl, so that the milk skin is covered on it, and then steamed in water for fifteen minutes. Steamed fresh milk is semi-curdled, so named because of the double-layered milk skin on the surface. The production of this dessert began in the Qing Dynasty, because the taste is sweet and tender, the milk aroma is rich, and it is known as the best of desserts, and it has spread all over the world. Nowadays, in Guangzhou, Hong Kong and Macao, there are stores that specialize in imitation.
Central Plains - steamed wild vegetables from Luoyang, Henan
Luoyang's steamed vegetables, which should be regarded as a snack, this dish is made of wild vegetables and grains, which is said to be related to the Green Forest Army in the late Western Han Dynasty, and was invented by the rebel leader Wang Kuang, whose purpose is estimated to be to solve the problem of insufficient food for the rebels.
Throughout the year, there are always steamed vegetables for Luoyang people to eat, such as spring white artemisia, elm money, Gou suizi, broom seedlings, acacia flowers, summer saffron, celery leaves, lettuce leaves, autumn carrot tassels, sweet potato leaves, winter radish shreds, sweet potato residue, tofu residue and so on. These humble ingredients, after being steamed by Luoyang people, mixed with garlic juice, and stir-fried in the pot, have become delicious dishes that Luoyang people can't get tired of.
Now Luoyang steamed vegetables, when cooking, some places will use traditional Chinese herbs instead of wild vegetables in steamed dishes, such as goji berries, angelica and other medicinal materials, so that Luoyang steamed vegetables gradually go to the hall.
Central China – Steamed Artemisia annua from Wuhan, Hubei Province
Steamed vegetables in Hubei are the most famous in the country. What "Chuyang three steaming", "Huangpi three", "meat cake", "fish cake", etc., Xiaobian has been introduced in previous articles, this article does not need to say more. Here is only a steamed artemisia annua.
Hubei people use most of the vegetables to steam. Whether it is lotus root, taro, radish, diamond horn, potato, artemisia annua, cabbage can be added to the dish, of which steamed artemisia annua as the top product.
The secret of deliciousness is to use "koshiki" as a container, heat it evenly, and season it with salt and ginger. When steaming, the vegetables are arranged on the bottom, and the fish is stacked on top of them, and the vegetables are full of the fat dripping from the fish, which is naturally delicious. When serving, mix a little vinegar, sesame oil and green onion while hot to remove the fishy and greasy. Vinegar, in particular, is indispensable.
Southwest - Yunnan Jianshui steam pot chicken
The Jianshui area of Yunnan is rich in pottery, and the locals have developed a clay steamer shaped like a water chestnut, and there is a hollow pipe in the pot that leads from the bottom of the pot to the lid, which is the steam pot used to make this dish.
When steaming chicken, just put the chicken nuggets and salt, wine, ginger and other ingredients into the pot, do not add any water, cover the pot, and then put the steam pot in another large pot filled with water. After the water boils, the steam in the cauldron will rush from the hollow pipe at the bottom of the pot into the steam pot, and then flow into the pot after the cooling effect of the pot lid to become chicken soup, which is the magic of the steam pot. This dish takes three or four hours to steam to complete, and the finished chicken soup is clear, which is a very laborious Dian dish.
Later, Jianshui Ren's Bao Hongwei and his wife developed a steam pot chicken stewed with Chinese medicinal materials, and there are cordyceps steam pot chicken, Tianma steam pot chicken or Sanqi steam pot chicken, which can be eaten in restaurants in Kunming. Now some people also use fresh fish, pigeons, fat duck to replace chicken, and add white fungus, goji berries, ginseng, eucommia and other medicinal materials as needed, so that the content of steam pot dishes is more abundant!
Northwest - steamed beef hoof tendons in Xining, Qinghai
Steamed beef hoof tendon, a common specialty of The Qinghai Hui court, is listed as a local dish in halal restaurants. This dish is not greasy, the texture is like sea cucumber, no wonder the saying goes: "Beef hoof tendon, taste over ginseng." "Quite a highland local flavor, in the mainland want to eat can not eat it!"
The Hui are very sophisticated about the processing of beef tendons, and the cooking techniques are both superb and skilled. Beef hoof tendon processing is more time-consuming, you have to first leave the skin of the cow's hoof to dehair, grill and wash, cut off the charred black skin, soak it with alkaline water, scrape it repeatedly, make the skin golden brown, first boil it in the pot, then steam it in the cage, peel off the bones, steam until the tendon is rotten, the skin is also cooked, and the ingredients can be cooked. Then cut the tendon into strips, add pepper, peppercorns, salt, soy sauce, chili powder and mix well, put the bowl into shape and then steam, wait for the flavor to penetrate into the tendon, then pour fresh beef soup before the bowl is served, and sprinkle coriander, minced garlic and other spices. The hoof tendons are pale yellow and soft, and the teeth are not stuffed when eaten.
Steamed rice from Taiwan
Northeast China, North China, East China, South China, Central China, Southwest China, Northwest China. All eight directions of China have been said, but the editor still wants to return nine to one. Finally, let's talk about Taiwanese steamed rice. (I don't know if this text can be approved?) ）
Taiwan Province of China was occupied by Japan for 50 years after the Sino-Japanese War. Therefore, the diet is influenced by Japan, and Taiwan's steamed rice is to roll up the steamed rice by placing fritters, tea eggs, seaweed, meat floss, and peanut rice on steamed glutinous rice. Cut the rice balls into pieces and plate. This practice is similar to Japanese sushi.
(Some of the pictures in the article are from the Internet, please contact the author to delete if there is a copyright requirement)
Our steamed vegetables in the land of China have a variety of flowers and characteristics. Xiaobian's short text is not enough to express, friends, may wish to leave a message in the discussion area, tell me what kind of special steamed dishes are in your hometown?
This article by the romantic why ask the original, welcome to pay attention, take you along with long knowledge!