Specially invited Chu Cai Li and mingshimen leader to teach you to make a good steamed dish Qiuyang three steaming 6 questions and answers

Chuyang three steaming is to livestock and poultry, aquatic products, vegetables as the main raw materials, the use of a variety of steaming techniques such as steaming, steaming, buckle steaming, dry steaming, braised steaming, Kang steaming, etc., especially the most characteristic of steaming and the production of a series of steaming dishes, because of the origin of Qiuyang and named. In the material is very extensive, fish, meat, vegetables, etc. can be steamed, raw materials require fresh, tender, no peculiar smell, into the dish powder fragrant, meat fat but not greasy, fish tender but not fishy, vegetables light but not oligo. This time, Xiaobian specially sorted out the problems encountered by everyone in the process of steaming vegetables, and asked Master Li and Ming to answer them in detail for everyone.

Q1 Is there any requirement for the order of placement of various raw materials?

A Combining animal and plant raw materials, nutrition and taste can complement each other and complement each other. After the steamed raw materials are stacked and flavored and powdered, the order of placement must be vegetables at the bottom, meat in the middle, and fish at the top. The principle of this is to allow vegetables and fish to fully adhere to the fat decomposed by meat, and steamed meat to absorb the fragrance produced by steamed vegetables, while the water and nutrients flowing out of vegetables and meat due to cell rupture are adsorbed by rice flour, making rice flour moist. The dishes produced in this way are fat but not greasy, light but not oligo, and original.

Q2 Do steamed vegetables have any requirements for heat?

A Although the steamed vegetables are now steamed in the steaming box, the raw materials of different textures must also grasp the time of steaming. Raw materials with fresh texture can be steamed quickly with boiling water, and raw materials with older textures can be slowly steamed with medium heat boiling water. Steamed meat should be steamed on high heat for 35 minutes, while fish steamed for 10 minutes, leafy vegetables for 10 minutes, and rhizome vegetables for 30 minutes.

Q3 What are the requirements for the selection of rice noodles for steamed vegetables?

A steaming is the most representative technique of three steaming in Qiuyang, which represents the dishes of tamales, tamales, tamales, and green vegetables, which can be made into dishes alone or put together into dishes, and even later the varieties continue to increase, and then extend the steamed assorted. Rice noodles are divided into cooked rice noodles and raw rice flour, in general, cooked rice noodles are used for meat, and raw rice flour is used for fish and vegetables. As the most representative technique of qiuyang three steaming, brown rice is preferred in the production of rice noodles, because brown rice can absorb water and can be expanded even more. Steamed livestock and poultry should choose five-spice cooked rice noodles, the ratio of main ingredients to rice noodles is 10:1, while steamed fish and steamed vegetables should choose raw rice flour, and it is finer than the five-spice cooked rice flour particles.

Five-spice cooked rice noodles preparation method 2.5 kg of peach fragrant rice plus 3 grams of cloves, 30 grams of star anise, 25 grams of cinnamon, put them together in a pot and stir-fry over low heat for 20 minutes, when the rice grains are slightly yellow, put them on a plate to cool, and then grind the cooked rice that is completely cooled into a caviar-sized powder.

Q4 What are the methods of serving rice noodles?

A According to the characteristics of different raw materials, the three steaming methods of Cunyang generally use four methods of mixing, dipping, dusting and rolling on rice noodles. Mixing is the flour method of mixing the raw materials directly after being pickled and flavored, directly adding rice flour and mixing evenly, and then steaming in a steamer basket, which is suitable for the steaming of meat and leafy vegetables. Dipping is a piece of flaky raw material after the taste, with chopsticks or hands to pinch a corner, using the moisture on the surface of the raw material, all-round uniform gluing to a layer of rice noodles, suitable for whole fish, fish pieces, fish fillets and so on. Dustpan, is the raw material after the flavor, placed in a larger container, add rice flour back and forth up and down, so that its surface is evenly glued to rice flour, this method is especially suitable for stems and tubers of vegetables, such as lotus, potatoes and so on. Rolling is to place the utensils containing rice flour, glutinous rice or other clastic raw materials obliquely, so that the spherical vegetable blanks roll from high to low, and stick rice flour, glutinous rice or other detritus raw materials while rolling, which is suitable for round sub-types, such as pearl powder circles.

Q5 Can steamers be prepared?

A Generally speaking, meat ingredients are steamed for a long time, can be prefabricated in advance, and then kept warm over low heat. However, leafy vegetables must be seasoned and steamed on the spot, not mixed in advance, and not steamed in advance, which will affect the freshness of leafy vegetables.

Q6 How to avoid the situation where vegetables are cooked but rice noodles are not cooked?

A Rice noodles should be soaked in water in advance, drained and then grasped and mixed with vegetables, and then steamed in the pot and cooked at the same time.

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