烹饪中蒸菜的妙招及注意事项
来源:http://www.zuixianya666.com/  2016-5-25 17:10:46
蒸”,是将原料装于器皿中,以蒸气加热,使调好味的原料成熟或酥烂入味的烹调方法。中国农业大学食品学院副教授范志红称,其特点是保持了菜肴的原形、原汁、原味,比起炒、炸、煎等烹饪方法,蒸出来的菜肴所含油脂少,且能在很大程度上保存菜的各种营养素,更符合健康饮食的要求。醉仙鸭
Steam, the raw material is loaded on the vessel, steam heated, the fine taste of raw materials or mature Sulan tasty cooking methods. China Agricultural University College of food fanzhigong associate professor said, its characteristics is keep the dishes of the original, authentic, and compared to fried, deep fried, fried, cooking methods, steamed dishes contained less fat and in great extent preserved dishes of various nutrients, more in line with the requirements of a healthy diet.
这是因为,炒菜时,油的沸点可达300℃以上,会破坏营养成分。与之相比,蒸菜中水的沸点只有100℃,营养物质可以较多地保留下来。研究表明,蒸菜所含的多酚类营养物质,如黄酮类的槲皮素等含量显著地高于其他烹调方法。
This is because, when cooking, boiling oil can reach above 300 degrees, will destroy nutrients. In contrast, the boiling point of water is only 100 degrees Celsius, nutrients can be more retained. The research showed that the content of polyphenols, such as flavonoids, was significantly higher than other cooking methods.
另外,蒸菜要求原料新鲜,调味适中,而且原汁损失较少,具有形态完整,口味鲜嫩、熟烂的优势。更重要的是,由于蒸制食物容易消化,非常适合消化不好的人食用。
In addition, steamed fresh ingredients, seasonings moderate and less juice loss, with complete shape, taste fresh, cooked rotten advantage. More importantly, due to the evaporation of food is easy to digest, is very suitable for people who are not good digestion.
首先,原料要新鲜,因为蒸制时原料中的蛋白质不易溶解于水,调味品也不易渗透到原料中,故食物质地要嫩、多汁,像牛蹄筋等干硬的东西,不适合蒸。
First, raw material must be fresh, because steamed raw materials in the protein is not easily dissolved in water, spices are also not easy to penetrate into the raw material, so food substances to tender, juicy, like beef tendon and stem the hard stuff, not suitable for steam.
其次,可以在蒸制前使原料入味,浸渍加味的时间要长,且不能用辛辣味重的调味品,否则会抑制原料本身的鲜味。或者在蒸熟后加入芡汁,芡汁要咸淡适宜,不可太浓。
Second, before steaming the raw materials Ruwei, impregnated flavored be a long time, and can not be used spicy condiment, otherwise it will inhibit the flavor of their own raw materials. Or add sauce cooked in sauce, to the users, can not be too strong.
再次,用旺火沸水速蒸,适用于质嫩的原料,如鱼类、蔬菜类等,时间为15分钟左右。对质地粗老,要求蒸得酥烂的原料,应采用旺火沸水长时间蒸,如香酥鸭、粉蒸肉等。原料鲜嫩的菜肴,如蛋类等应采用中火、小火慢慢蒸。
Again, stir in boiling water for quick steaming, tender quality of raw materials, such as fish, vegetables and so on, the time is 15 minutes. The old coarse texture, require steaming Sulan raw materials, stir boiling water should be used long time steaming, such as fried duck, steamed pork with rice flour etc/ Raw fresh dishes, such as eggs should be used in fire, small fire slowly.
更后,蒸菜时,还要注意分层摆放,汤水少的菜放在上面,汤水多的菜放在下面,淡色菜放在上面,深色菜放在下面,不易熟的菜放在上面,易熟的菜放在下面。
Finally, steamed dishes, but also pay attention to the layered placing and less soup dish placed in the above, much soup dish placed in the following, the pale dish placed on top, dark vegetables placed below, not easy cooked vegetables on top, easily cooked dishes placed in the following.