Cooking with steam is another fundamental method is much used in China with great success, but, surprisingly, almost unknown in other countries, cooking with steam is called jeng. The nearest equivalent in American cuisine cooking. Both methods use water than oil, on to transfer the heat, but the similarity. For example, if you cook a piece of fish, a part of his taste is bound to be lost in the water, you can also use other ingredients to enhance the taste ofAre fish (they only add) Taste the soup. But in steam, 100 percent of the flavor is preserved in the fish, and you can add flavor to other ingredients. The Chinese are very fond of fish cooked this way and can not understand * Westerners who insists on stubbornly: "I do not like fish." If you try this simple recipe, you might have to be converted, too.
Steamed fish
1 fish (about 2 pounds, cut, fresh or frozen and thawed)
2 tablespoons peanut oil
2Teaspoons soy sauce
2 teaspoons sherry
2 shallots or green onions, finely chopped
6 slices of green ginger
5 dried mushrooms, soaked to soften,
then into the shredder Salt
Pepper
2 slices cooked pork or lean ham (optional)
For stove-top steam, with a traditional bamboo steamer, in the Chinese style, or a large covered pot. Cover the bottom with about 2 inches of water, and add on a tripod with a plate, or use an inverted bowl large enough to the plate above the boilingWater.
Brush the fish with the liquid ingredients and distribute the remaining ingredients on top. When the water boils, the fish on the plate, the now very hot. Cover and let steam at high heat until a test straw affects the bones and come clean.
Remove and serve the fish directly in the same plate, which, if not represented, be placed on a decorative. The whole idea is to get prepared the fish with an overwhelming warmth in the shortest possible time,so fully to maintain its freshness and delicacy of flavor. If the water does not boil, if the fish was presented, this would be tantamount to leaving them in a warm place prior to cooking. The interval, although short, has the effect of dulling the delicate fresh taste. By the same token, the platter holding the fish must be heated in the steam, an indication that even a "secret may be considered." And removing, if about 99 per cent done to continue on their hot plate cookingto be served, is the last step to perfection.
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