Steam For Health

Historical record shows that steaming as a cooking technique has been existing since one thousand years ago in the Yan and Yellow Emperor period; and, China is the first country to steam food. Ancestors found that steam could also be used in cooking when they were boiling food.

Steaming keeps the dishes’ original shapes, sauces, tastes and nutrition much better than other techniques do. By simply steaming ingredients with just enough spicing to bring out the best in the succulent and juicy dishes you can find. What’s more important, steaming is fat-free. Steaming dishes contain less oil and calorie, and are easier to digest.

Steaming might be one of the simplest cooking ways. You bring water to a boil in wok, reduce heat to medium to keep the boiling, and put the steam-plate on a small wire rack in the middle of the wok; then, you can prepare other dishes while waiting.

It could also be one of the most subtle preparation techniques. The first important thing is to make sure you have got the freshest ingredients. It will be very hard to hide inferior quality fish since there are no heavy seasonings or sauce to cover it.

Besides, steaming time and temperature is also important. You should only remove the lid when steaming is done, and you should know the right moments to stop steaming; or the result would not be good. Also, you should put the steam-plate in only after the steaming water is boiled. Last but not least, the best steamer is the bamboo one, though you can still use a stainless steamer instead.
 

Various Kinds of Steamed Dim Sum