Concubine Chef Youxi: Lord, Master, stop

Chapter 222 The Magical Use of Steam
"This honey ham has a strong aroma, it's fat but not greasy, thin but not sticky, it's really delicious." Jun Yize praised.

Jun Yijing said: "I like this candied pear more. It's really interesting to be able to pull out long, long candied pears."

"Mi Xiaoye, following your master, you really have improved a lot," Jun Yize said.

Mi Xiaoye nodded and said, "That's natural!"

Seeing Mi Xiaoye's proud face, Su Ziling felt a little relieved.Although Mi Xiaoye has a certain level of cooking skills, she has really improved more and more in the past year or so.

The meal was enjoyable, everyone had a great atmosphere, and Yun Muqing seemed to be integrated into the team.

From the steamed crab last time to Mi Xiaoye's rice ham this time, Su Ziling found that he seemed to have been neglecting steaming, an important cooking method.Because after hearing Mi Xiaoye talk about cooking, he seems to have ignored the original steaming.

In fact, the cooking method of steaming is still promising.

In the past few days, Su Ziling's mind has been thinking about this. Mi Xiaoye knew that Su Ziling must be researching something, so he didn't bother, and continued to complete the task assigned by Su Ziling.

After a few days of careful thinking, Mi Xiaoye accidentally saw a few sketches on Su Ziling's desk. These are not...

"Steam pot?" Mi Xiaoye Nahan said, "Isn't this the kind of steam pot in Yunnan?"

"What are you talking about?" Su Ziling's voice sounded from behind.

Mi Xiaoye pointed to the pot on the sketch and asked Su Ziling, "Master, is this a steam pot? It's the kind that makes steam pot chicken."

"You call this a steam pot?" Su Ziling asked, "What is the principle of the steam pot chicken you mentioned? Is the steam pot placed on top of a soup pot filled with water, and the gaps are blocked with gauze to prevent steam leakage , and put it on the fire to cook.”

"Yes, Master!" Mi Xiaoye continued, "After the water in the soup pot is boiled, the steam will gradually steam the chicken through the steam nozzle in the middle of the pot. There is less loss in the chicken, so it basically keeps the original flavor of the chicken. Master, how did you come up with this idea, it’s so smart!"

Su Ziling said with a smile: "It's just that I made steamed crab last time, and added the honey ham you made a few days ago, so I thought about steaming this cooking method, it still has a lot to do."

"Yes, Master!" Mi Xiaoye said, "If Master doesn't want to, I almost forgot that there is such a dish!"

"Steaming is the best way to preserve the original taste of food!" Su Ziling said. "Our country's food is exquisite and has a long history. Cooking methods include boiling, steaming, roasting, braising, roasting, frying, frying, braised, stewing, etc. If you don't steam , we will never taste the taste of freshness, aroma, tenderness and smoothness that comes from steaming. The raw materials are heated and cooked with steam as the heat transfer medium, which is different from other techniques that use oil, water, and fire as the heat transfer medium. The juice inside and outside the raw materials of steamed vegetables does not volatilize in a large amount like other heating methods, and the umami substances remain in the dishes without destroying the nutrients and aroma."

Mi Xiaoye went on to say: "Not only that, steaming can be heated into dishes without turning over, which fully keeps the shape of the dishes intact, so when offering sacrifices, the original and complete shape of the food must be kept, so steaming is always used. In addition, the water is sufficient during the heating process, and the humidity reaches saturation. The mature raw materials are tender in texture and soft in taste. The first ingredients of steamed dishes are also widely used, such as chicken, duck, beef, seafood, tofu, etc. "

(End of this chapter)