Food Photo: Steamed Fish (Chinese Cuisine)

Steamed Food

Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food.

In Western cooking, steaming is most often used to cook vegetables - it is rarely used to cook meats. In Chinese cuisine, vegetables are mostly stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed. For example: steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken, steamed goose, etc. Other than meat dishes, rice can be steamed too, although in Chinese this is rarely referred to as "steaming" but rather simply as "cooking." Wheat foods are steamed as well. Examples include buns, Chinese steamed cakes etc. Steamed meat dishes (except fish and some dim sum) are less common in Chinese restaurants than in traditional home cooking because meats usually require longer cooking times to steam than to stir fry. Commercially sold frozen foods (such as dim sum) used to have instructions to reheat by steaming, until the rise in popularity of home microwave ovens which have considerably shorter cooking times.

(Source: Wikipedia.org)

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