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Steam cooking is another fundamental process widely used in China to great effect, but, surprisingly, almost unknown elsewhere, is called by steaming, Jeng. The closest American equivalent to cook. Both methods, using water as the oil to transfer heat, but similarity stops there. For example, if you cook a piece of fish, some of its taste is tied, lost in water, also you can not taste the other ingredients of the fish (which improveonly add flavor to the soup). But in water, 100 percent of the flavor of the fish is kept, and you can add flavor to other ingredients. The Chinese are very fond of fish cooked in this way, and can not understand * Western is adamant: "I do not like fish." If you try this simple recipe, maybe they are transformed, too.
Steamed fish
1 fish (about 2 pounds whole or sliced, fresh or frozen and thawed)
2 tablespoons peanut oil
2 teaspoons soySauce
2 teaspoons sherry
2 shallots or green onions, finely chopped
6 slices of Green Ginger
5 dried mushrooms, soaked to soften,
then shredded salt
Pepper
2 slices of lean pork or cooked ham (optional)
For stove-top steaming, use a bamboo steamer traditional Chinese style, or a large covered pot. Cover the bottom with about 2 inches of water, and add on a tripod with a dish, or use a bowl large enough for the plate upside down above the boiling pointWater.
Brush the fish with the liquid ingredients and distribute the other ingredients on top. When the water boils, the fish on the plate, which is now very hot. Cover and let steam at high temperatures until proven straw touches the bone and it is clean.
Remove the fish and serve immediately in the same dish, which, if not may, be placed in a decorative. The whole idea is to get the fish with an overwhelming heat in a very short time developed asto fully preserve its freshness and delicacy of flavor. When the water boils were not, if the fish was caught, this would be to leave them in a warm place before cooking. The range, though short, has the effect of dulling the delicate fresh taste. For the same reason, the dish that fishes should be steam indicating that a secret may be considered pre-heated. " And the removal, though about 99 percent done in order to continue cooking on the hot plate, until it is served,the final step to perfection.