Steaming 101

Serves 1
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Directions

  1. 1Place broccoli stems in the steamer basket.
  2. 2Place broccoli stems in the steamer basket.
  3. 3Place broccoli stems in the steamer basket.
  4. 4Place the florets evenly in the basket, giving them space to circulate steam.
  5. 5Place the florets evenly in the basket, giving them space to circulate steam.
  6. 6Place the florets evenly in the basket, giving them space to circulate steam.
  7. 7Add a pinch of salt and cover with a lid.
  8. 8Add a pinch of salt and cover with a lid.
  9. 9Add a pinch of salt and cover with a lid.
  10. 10Cook for four minutes.
  11. 11Cook for four minutes.
  12. 12Cook for four minutes.
  13. 13To prepare Cantonese-style steamed fish, form a bed of scallions and ginger on a plate.
  14. 14To prepare Cantonese-style steamed fish, form a bed of scallions and ginger on a plate.
  15. 15To prepare Cantonese-style steamed fish, form a bed of scallions and ginger on a plate.
  16. 16Add salt on both sides of the fish fillets, and place skin up on the plate.
  17. 17Add salt on both sides of the fish fillets, and place skin up on the plate.
  18. 18Add salt on both sides of the fish fillets, and place skin up on the plate.
  19. 19Sprinkle shaoxing rice wine over the fish.
  20. 20Sprinkle shaoxing rice wine over the fish.
  21. 21Sprinkle shaoxing rice wine over the fish.
  22. 22Steam, covered.
  23. 23Steam, covered.
  24. 24Steam, covered.
  25. 25Combine the light soy sauce, sugar, black vinegar, and sesame oil, adding a pinch of MSG.
  26. 26Combine the light soy sauce, sugar, black vinegar, and sesame oil, adding a pinch of MSG.
  27. 27Combine the light soy sauce, sugar, black vinegar, and sesame oil, adding a pinch of MSG.
  28. 28Apply seasoned soy sauce.
  29. 29Apply seasoned soy sauce.
  30. 30Apply seasoned soy sauce.
  31. 31Add ginger, scallions and cilantro
  32. 32Add ginger, scallions and cilantro
  33. 33Add ginger, scallions and cilantro
  34. 34Add a little boiling hot oil over top.
  35. 35Add a little boiling hot oil over top.
  36. 36Add a little boiling hot oil over top.
  37. 37Add tough exterior napa cabbage leaves to the steamer.
  38. 38Add tough exterior napa cabbage leaves to the steamer.
  39. 39Add tough exterior napa cabbage leaves to the steamer.
  40. 40Evenly place frozen shumai.
  41. 41Evenly place frozen shumai.
  42. 42Evenly place frozen shumai.
  43. 43Steam for 7-10 minutes.
  44. 44Steam for 7-10 minutes.
  45. 45Steam for 7-10 minutes.
  46. 46Combine 4 eggs, stock and a pinch of salt.
  47. 47Combine 4 eggs, stock and a pinch of salt.
  48. 48Combine 4 eggs, stock and a pinch of salt.
  49. 49Whisk vigorously until combined.
  50. 50Whisk vigorously until combined.
  51. 51Whisk vigorously until combined.
  52. 52Strain egg mix through a fine mesh sieve into the bowl.
  53. 53Strain egg mix through a fine mesh sieve into the bowl.
  54. 54Strain egg mix through a fine mesh sieve into the bowl.
  55. 55Skim off major foaming bubbles.
  56. 56Skim off major foaming bubbles.
  57. 57Skim off major foaming bubbles.
  58. 58Place a plate to avoid contact with the bottom of the bowl.
  59. 59Place a plate to avoid contact with the bottom of the bowl.
  60. 60Place a plate to avoid contact with the bottom of the bowl.
  61. 61Place bowl inside of the pot, and place a plate on top.
  62. 62Place bowl inside of the pot, and place a plate on top.
  63. 63Place bowl inside of the pot, and place a plate on top.
  64. 64Bring to a boil at medium heat for 3 minutes, turn off heat, leave the lid on and let it sit for 18-20 minutes.
  65. 65Bring to a boil at medium heat for 3 minutes, turn off heat, leave the lid on and let it sit for 18-20 minutes.
  66. 66Bring to a boil at medium heat for 3 minutes, turn off heat, leave the lid on and let it sit for 18-20 minutes.
  67. 67Remove with steam tongs
  68. 68Remove with steam tongs
  69. 69Remove with steam tongs
  70. 70Season with soy sauce and sesame oil, and add scallions
  71. 71Season with soy sauce and sesame oil, and add scallions
  72. 72Season with soy sauce and sesame oil, and add scallions

Ingredients

  • broccoli
  • broccoli
  • broccoli
  • black sea bass fillets
  • black sea bass fillets
  • black sea bass fillets
  • scallions
  • scallions
  • scallions
  • ginger
  • ginger
  • ginger
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • shaoxing rice wine
  • shaoxing rice wine
  • shaoxing rice wine
  • light soy sauce
  • light soy sauce
  • light soy sauce
  • sugar
  • sugar
  • sugar
  • black vinegar
  • black vinegar
  • black vinegar
  • sesame oil
  • sesame oil
  • sesame oil
  • MSG
  • MSG
  • MSG
  • frozen shumai
  • frozen shumai
  • frozen shumai
  • napa cabbage leaves
  • napa cabbage leaves
  • napa cabbage leaves
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • stock
  • stock
  • stock
  • scallions
  • scallions
  • scallions
  • cilantro
  • cilantro
  • cilantro
  • white rice
  • white rice
  • white rice

Equipment

potmetal steamer basketbamboo steamerchopstickslidstoveplatestrainertongs

Tips

  • Steaming transfers heat more quickly
  • Keeps your food really moist and delicious with great texture
  • No nutrient loss
  • Steaming is also delicious