“蒸”是中国食物烹制的最常见的方法之一。食材经过切割、粉碎、调味及制作后,放入盛器中,再放在注水的蒸锅或蒸灶上,于密闭环境下加热。蒸时要隔水,蒸具最好有透气孔,使蒸气流畅。也就是说,通过加热,使水达到适当温度而成蒸气,继而以蒸气熏熟食材,使之成为熟食的过程。在我国数千年的文明传承中,“蒸”是一种最科学、最便捷、最具特色的烹调方法之一。用“蒸”烹调,可涵盖包括荤素菜肴、面食点心、汤羹主食等各类食物。而且,用“蒸”的方法来烹制食物时,还可按照食物原材料的不同,分别采用“猛火”、“中火”、“温火”等不同火温来烹调。 “Steamed” is one of the most common ways of cooking food in China. Ingredients after cutting, crushing, seasoning and production, into the container, and then placed in a watering steamer or steamer, in a closed environment heating. When steaming to water, steaming the best ventilation holes, so that steam is smooth. In other words, by heating, the water reaches the appropriate temperature and steam, then steam cooked ingredients, making it a cooked food process. In our country thousands of years of civilization, “steamed” is one of the most scientific, most convenient and most unique cooking methods. With “steamed ” cooking, including meat and vegetables dishes, pasta snacks, soup staple food and other foods. Moreover, with the “steamed ” method to cook food, but also in accordance with the different raw materials of the food, respectively, using the “Fire”, “Fire”, “Fire” and other different temperatures Cooking.