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The steaming method of medicinal food is a method of cooking medicinal food dishes using water steam. Its characteristics are high temperature (can exceed 100 degrees Celsius), timely heating, pure and thick soup, which is conducive to maintaining the neat shape. This method is not only used for cooking, but also for primary processing (hot water-launched tendons) and insulating and disinfecting vegetables.

The specific method is to place the raw materials in a container, add seasonings, soup or water (some do not add soup or water, called dry steaming), and steam them in a basket. The heat depends on the nature of the raw materials. Generally, vegetables that are not steamed can be steamed at high heat and will be cooked out of the cage. If there are certain shape requirements, steam them slowly over medium heat to maintain the shape and color of the medicinal food.

There are five types of medicinal steaming methods: balsa, steaming, sealing, steaming, and steaming.

1. Steaming pulp: After mixing the seasonings with medicine and food, mix the rice flour and steam it in a basket. Such as steaming chicken with lotus leaf powder.

2. Steaming: After mixing the medicinal and food, wrap the seasonings with vegetable leaves or lotus leaves and steam it in a basket. Such as the preparation method of lotus leaves and wind-fried.

3. Seal and steam: Mix the medicinal and food, put it in a container, seal it with cotton paper, and steam it in a steamer. Such as the method of making Cordyceps duck.

4. Steaming: neatly arrange the medicine and food in a suitable specific container, steam it in a cage, and then turn it over and top the mat in a bowl. For example, steaming red dates and steaming elbows and steaming till the astragalus eels.

5. Steaming: also known as stewing, it is two types of stewing with water. Put the medicine and food in a box or bowl, add seasonings, a little white soup, and steam it in a basket. Such as the preparation method of steaming quail by the hen and Astragalus.

Example:

Steamed elbows with red dates

Recipe: 8 red dates, 500 grams of pork calves, 50 grams of sprouts, 15 ml of cooking wine and soy sauce, 15 grams of white sugar and green onion, and 3 grams of MSG.

Production:

1. Pull off the hair of the pork elbow, scrape it clean, put it in a pot of boiling water and cook it, remove the water, cut the skin downwards, and cut 3 cm square pieces (be careful not to cut the skin).

2. Wash the ginger and scallion, slice the ginger, cut the scallion into sections, put it in a bowl, add soy sauce, sugar, cooking wine, salt, MSG, and water, and stir well into juice; place the wok on high heat, add the juice and boil it, put the cut elbow meat and skin to the bottom of the pot, cook until it turns red and light up, drain.

3. Wash the steamed bowl, wash the red dates and put them into the bottom of the bowl, then put the elbow meat into the bowl and place the sprouts on it.

4. After the steamer is placed in the atmosphere, put the bowl with elbows into the steamer, cover the steamer, steam over high heat for 55 minutes and stop the fire, take out the cage, hold the steamer bowl with a plate, turn it over and buckle it into the plate.
Chapter completed!