Steam

As for point fire allowance

As for any steaming things the worry which burns although it is not, to steam it is prohibited thing too much.Adjusting the thermal power with cooking which it makes, it is important to use properly fire allowance.

It is strong, to steam with the fire, “the chestnut it enters, the red rice”

* Those which are steamed strongly with the fire
Fish, meat, shao mai, manju and steaming bread, red rice, potatoes, dust steaming and liquor steaming
* Inserting in the steamer where the steam stands, to steam at a stroke

It is strong, with the fire 2 minutes, n/a minutes it steams with the weak fire, the “littleneck clam pot-steamed hotchpotch”

* Those which are steamed with the weak fire
Bowl steaming and egg tofu
* You insert in the steamer where the steam stands, just beginning strongly with the fire, 15 minute – 20 minutes steams then to a weak fire

The secret which is steamed tastily

As for the sweet potato the one which is steamed from the water increases sweet taste

• After the steam standing sufficiently, the material is inserted
• When (even with cooking which with weak fire is steamed) the material is inserted, because temperature goes down, until the steam stands, it makes strongly the fire
• Because fixed temperature is maintained, making the weak fire, shifting the cover while temperature adjusting, it steams
• When the hot water becomes insufficient, is not the water and the boiling hot water is added
• Becoming 2 steps, and 3 steps it steams the ru steamer and, it replaces midway with the thing, uses properly upper tier and the lower position
• Because when it boils, cubic measure increases the water, under the long sock to 1 – 2cm the limit (when hot water is too multi, being below, the ru part becomes weak,)
• ajitsukeru in the middle of that so little steamed, seasoning, adequate preparations to (since you can not look at the taste plus a seasoning in the middle of cooking, dodge does not work)

benefits steam

would make a soup using the juice steamed with plenty of flavor steamed exciting cuisine

• does not impair the flavor and nutrition
• fat or evil falls
• form is difficult to break
• also those of liquid, if you put in a container, can be steam
• moisture out of the material is difficult to
• depending on what is, the steaming soup containing the flavor and nutrition, can also be used
• does not go away as long as steamed wed, do not have to worry about burning (become useless and burnt pot runs out of water)

let’s make a simple steamed!
superimposed steamed bean sprouts and pork

material (1servings)

preeminent chemistry of bean sprouts and pork!

bean sprouts………130g
thinly sliced pork………50g
liquor………tsp.1
neri mustard………proper quantity
soy sauce………proper quantity

how to make

1. wash and drain bean sprouts is a quick.
2. bean sprouts in a colander serving tray, place the pork so as to cover the sprouts, sprinkle on top of the pork liquor, of steam into the steamer went up, over high heat5~6minute steam.
3. eaten with soy sauce or soy sauce ponzu mustard. to finish, may be a flurry of green onion on top of the meat koguchikiri.

steamer for

steamed is, boil the water, because the cooking method of heating the material in the hot steam coming out, there is a vapor space can be filled with plenty of material around the, large steamer is good.

chinese steamer is a tool which is suitable for steamed. because the lid is also woven bamboo, drops will not fall, well done to adjust the temperature for steam leaks moderately, sugatachi not. chinese steamer is put to use slightly larger wok.

substitute for the steamer

be accustomed to steamer, also useful to use a pot boil the pasta and vegetables

• beam a little water in a pot, cover and steam into the material bowl
• use in laying the insole insole nabezoko pot instead of cake or metal cooler
• put a small bowl with a little depth in the pot to heat resistance, put the colander fri steam carrying the material on it
• put a heat-proof dish in wok, place the colander into the tray material on it, cover and steam and dishcloth (cloth so that it does not arrive on fire, be careful not to burnt monkey)

offers the following types of steamed

steamed eggplant

steamed elementary
it was steaming as it is under preparation. sweet potato, pumpkin, used, such as eggplant.

each dish was steamed fish preparations to the, finish the sauce over steamed white fish

steamed salmon and steamed salt
steam can sprinkle salt and alcohol. clams, abalone, shrimp, want to, sole, to use when steaming chicken, etc..

1serve the material to a steamer for servings, steamed in a large steamer steamed steamer

vessel steamed
cup as it is able to place table, dish, that the material was put steaming bowl of seasoning to bowl, such as. egg custard, steamed lotus root, such as steamed steamed turnip is how this.

steamed green onions covered with salt shimonita the sandfish steamed leeks and salt fish

other
leaves of the cherry leaf yasa, steamed and wrapped in a shiso leaf, etc., how to transmit to the material steamed aroma and flavor of the leaves. steamed sweet cherry of the die, some steamed green onion and salt fish.

the stand and is?

the egg custard had sugata~tsu is bean paste make a

egg custard, egg tofu, when you make a custard pudding, etc., is too strong or condition of fire, by heating time is too long, a hole that would like fine bubble.

the egg custard the workaround when i stood

• if you knock out a little about, sprinkle a silk sheath and cheat mitsuba
• gin’an (light-colored broth, thickened with potato starch was wearing thin and seasoned with taste) make a
• serve in bowl with egg tofu from isolate, decorate the noodles and boiled buckwheat
• serve in bowl eggs to tofu, a mixture of steam over the egg whites grated yam