as a big food country, China has eight major cuisines, most of which are characterized by thick oil red sauce, salty, spicy and delicious. Among them, Cantonese cuisine, which is characterized by its light taste and highlights its original ingredients, is a “clear stream” in the food industry. Steaming is the “specialty” of Cantonese cuisine. Whether it is fresh seafood, pork, vegetables, snacks, staple food, “steaming” method can make it delicious.
are located in the subtropics of Guangdong Province. They are hot and rainy all the year round. The food prepared by frying and frying is heavy in taste and rich in oil, which is easy to make Cantonese people’s constitution “inflamed”. In addition, Lingnan area is close to the South China Sea, with dense river network, rich products and fresh and easy to get ingredients, so the taste is light. Eating seasonal food is the essence of Guangfu cuisine. In terms of production methods, steaming is regarded as the most “healthy” cooking technique. In steam, the temperature of food will not exceed 100 ℃, and it will be in a relatively closed state. The oxidation loss of nutrients will be less, and the moisture of food will not be easy to lose. It can keep the original taste of food materials and retain water-soluble vitamins. Each food material can play a leading role with its original flavor, and minimize the intake of oil, salt and sauce.
steamed dishes are suitable for young and old people, and can be enjoyed by people of any constitution. It can be called the most healthy cooking method. In Cantonese kitchen equipment, there are not a few families with three layers of steamers.
are Cantonese favorite seafood. Most of them are steamed and then dipped in soy sauce, without salt or oil. The crab will never be made into spicy crabs. It has to be steamed only. The fat prawns are steamed with garlic. If the fresh fish is made into pine nut fish or braised fish, it is a waste of good ingredients. After steaming out of the pot, ginger, green onion, hot oil and steamed fish sauce are added to make the meat tender and delicious. In addition, “no chicken without a feast”, Guangdong’s favorite is not fried chicken legs, but steamed sliced chicken with mushroom.
is also a good way to steam some slightly greasy meat. During the steaming process, the meat will produce oil and steam together with vegetables and other food materials without adding oil at all. The oil of meat will seep into the matching ingredients to complement each other. For example, steamed beef balls with vermicelli, steamed meat cakes with mushroom and horseshoe, and Taro with pork and taro, a famous local dish in Guangdong Province, steamed with taro and pork. Steamed spareribs, scallops (commonly known as scallops) steamed eggs and other dishes are home cooked dishes.
in addition to meat, Cantonese also like to “steam” vegetables and snacks, such as steamed bitter melon with garlic, steamed eggplant melon with garlic, steamed baby cabbage with garlic, steamed wax gourd, and other steamed dishes. The most distinctive snacks of southern Guangdong, such as vermicelli, taro cake, radish cake, muffin and Lunjiao cake, are also steamed.
“food in Guangdong”, Cantonese cuisine is well-known all over the world, but Cantonese people who like to eat so much seldom have big fat people, which has something to do with steaming, which plays an important role in Cantonese cuisine. In today’s general pursuit of health, compared with what to eat, how to eat is more important, especially the “three high” people. Steaming, first of all, avoids high-temperature cooking, and then almost no heavy oil and salt, with only a small amount of seasoning to eliminate fishy smell and freshness. “Human taste is Qinghuan”, light and fresh, is the perfect combination of health and delicious. The above content of
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