TIPS FOR STEAMING FOOD:
Steaming is the choice for a chef to cook fresh food, such as
seafood and preserve nutrients.
Steamed food maintains its natural taste and nutrition of the food
is all well retained.
When you steam food, always bring water to boil first.
Use a heat-resistant plate or a large bowl.
Watch closely the water level in the cooking pan to prevent it
form boiling dry.
Always be very careful when you open the steamer.
IT IS VERY
HOT.
Use oven mitts.
COOKING/STEAMING CHART
FOR FRESH VEGETABLES
VETETABLES
COOKING TIME (minutes)
Asparagus
8-10
Bean Sprouts
4-5
Beans, Green
10-12
Broccoli
10-12
Cabbage
10-12
Carrots
8-10
Cauliflower
12-14
Corn
8-10
Peas
8-10
String Beans
8-10
Squash
10-12
Zucchini
10-12
*** This cooking chart is for reference only.
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STEAMED BEEF WITH BROCCOLI
1/2 lb beef sliced thin against the grain (other meats and/or vegetables
can be used for variety.)
Marinade
2 tsp soy sauce
1 tsp rice wine
1/2 tsp sugar
1 clove garlic, minced
1 tsp minced ginger root 1 tsp cornstarch
1 tsp sesame seed oil
1 tsp oyster sauce
1 cup broccoli florets
Combine sliced beef with marinade in a hot proof dish. Pour the
proper amount of water in the cooking pan. Follow the steaming
instruction. Steam for about 10 minutes. Open lid and arrange
broccoli around outer edge of the dish. Cover and steam for an
additional 5 to 7 minutes. Serve with rice.
STEAMED EGG CUSTARD
4 large eggs
4 oz chicken, thinly sliced
1 pint chicken broth
4 oz fish shred
1 tsp salt
4 medium shrimps
2 tsp cooking wine
6 green beans, sliced to 2" length
Beat the eggs well with chicken broth in a large bowl. Add salt and
cooking wine. Divide the chicken, fish, shrimp and green beans into
4 small bowls and pour the egg mixture over. Pour the proper amount
of water in cooking pan. Follow the steaming instruction. Place the 4
bowls on the steam rack. Steam until the custard has set.
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