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The steaming method of medicinal diet is a method of using water vapor heating to cook medicinal dishes, which is characterized by high temperature (can exceed 100 degrees Celsius), timely heating, pure and thick soup, which is conducive to keeping the shape neat. This method is not only used for cooking, but also for primary processing (hot water hoof tendons) and heat preservation and disinfection of vegetables.

The specific method is to put the raw materials in the container, add condiments, soup or water (some do not add soup or water, called dry steaming), steaming in the basket, the heat depends on the nature of the raw materials, generally steamed vegetables that are not rotten, can be steamed with a strong fire, cut off the cage, with a certain shape requirements, then slowly steamed with medium heat, so as to maintain the shape and color of the medicinal food.

There are five types of medicinal food steaming methods: powder steaming, package steaming, sealing steaming, buckle steaming, and clear steaming.

1. Powder steaming: After mixing the medicine and food with the seasoning, then mix the rice noodles and steam them in the basket. Such as the practice of steamed chicken with lotus leaf powder.

2. Steaming: After mixing the medicinal food with the seasoning, wrap it tightly with vegetable leaves or lotus leaves, and steam it in the basket. Such as the preparation method of lotus leaf wind.

3. Steaming: After mixing the medicinal food with the seasoning, put it in a container, seal it with tissue paper, and steam it in the basket. Such as the preparation method of Cordyceps duck.

4. Steaming: Arrange the medicinal food neatly in a suitable specific container, steam it in the basket, and then turn it over and serve it in a bowl. For example, the preparation method of steamed elbow with red dates and steamed eel section with membranaceus.

5. Steaming: also known as stew, and stewed across water. Put the medicinal food in a box or bowl, add seasonings, a little white soup, and steam it in a basket. Such as the preparation of fritillary hen and steamed quail.

Example:

Steamed elbows with red dates

Recipe: 8 red dates, 500 grams of pork knuckle, 50 grams of sprouts, 15 ml of cooking wine and soy sauce, 15 grams of sugar, 15 grams of green onions, and 3 grams of monosodium glutamate.

Make:

1. Pluck the pork knuckle hair, scrape and clean, put it in a pot of boiling water and cook, remove and drain the water, the skin is down, and cut into 3 cm square pieces (be careful not to cut off the skin).

2. Wash the ginger and green onion, slice the ginger, cut the green onion into sections, put it in a bowl, add 500 grams of soy sauce, sugar, cooking wine, salt, monosodium glutamate and water, and stir well into juice; Heat the wok on the fire, put the juice to boil, put the cut elbow meat, the skin towards the bottom of the pot, boil until it is red and shiny, pick it up, and drain.

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

4. After the steamer is on the atmosphere, put the bowl containing the elbow into the steamer, cover the steamer lid, steam for 55 minutes with a fire, stop the fire, take out the cage, buckle the steaming bowl with a plate, and flip it into the plate.

Efficacy: Nourish the spleen and stomach, nourish qi and blood. It is suitable for qi and blood deficiency, stomach deficiency and lack of food, lack of qi, blood and fluid, disharmony between camp and health, and women's irritability.