中式烹饪中蒸制技法及其优化

在中国菜的各种烹饪方法中,蒸是非常多见的一种技法,起源于炎黄时期。比起其他的烹饪手法,蒸能最大程度保留食物的营养成分,体现食物的原汁原味。因此蒸制技法得到了人们的青睐,成为日常烹饪中经常使用的一种方法。笔者分析了中式烹饪中蒸制技法及其优化,希望能为相关工作者提供参考。

Steaming Techniques and Optimization in Chinese Cooking

Among the various cooking methods of Chinese cuisine, steaming is a very common technique. It can be originated from the Yanhuang period. Compared with other cooking methods, the steaming technology can retain the nutrients of the food to the greatest extent, and reflect the original taste of the food. Therefore, the steaming technique has been favored by people, and has become a method often used in daily cooking. The author analyzed the steaming technique and its optimization in Chinese cooking, hoping to bring some useful reference materials for the relevant workers.