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Traditional steamers are made of bamboo, which has good air permeability and is suitable for steaming. If there is no bamboo steamer, when purchasing a steamer, you should pay attention to buying one that can fit the lid of the steamer.
Tips
1. Wait for the water to boil again. If you want to steam something, please wait for the water to boil in the pot before adding the material. During the steaming, you should steam off the water, but if you want to stew something, you should directly put it in the water for heating.
2. When adding water, please heat it. When the water is to be steamed, the pot must always be filled with hot water. If there is too little water, the amount of steam will be reduced, and the edge of the steamer will be easily burnt. As long as the water is not enough, add hot water immediately, and the temperature will not drop.
3. The time and heat of steaming vary depending on the materials. Most materials are usually steamed over high heat, such as meat or fish. But if you want to steam the egg, you'd better steam it over a low heat, so there will be no pits on its surface. When steaming for a long time, it should be avoided to open the cover midway, because this will reduce the temperature in the steamer. Finally, please steam according to the amount and size of the materials. The steamed food is delicious.
4. Steamed in a steamer and cooked on the top. There is water under the steam. The water boils through heating. A large amount of water vapor over 100 degrees will go up, and then a lot of water vapor will converge on it. The water vapor is always 100 degrees, because the heat source is always heating! Because of the high energy of water vapor, it will move up rapidly, so the time to stay below is very short, and it is not easy to disperse on the top (the cover is to prevent the loss of steam heat), which will increase the pressure on the top layer, leading to the ripeness of the things on the top layer!
