{"id":13816,"date":"2019-11-09T22:21:12","date_gmt":"2019-11-09T22:21:12","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/hubei-no-feast-can-do-without-steaming-hu-bei-wu-zheng-bu-cheng-yan\/"},"modified":"2019-11-09T22:21:12","modified_gmt":"2019-11-09T22:21:12","slug":"hubei-no-feast-can-do-without-steaming-hu-bei-wu-zheng-bu-cheng-yan","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/fr\/hubei-no-feast-can-do-without-steaming-hu-bei-wu-zheng-bu-cheng-yan\/","title":{"rendered":"Hubei No Feast Can Do without Steaming \u6e56\u5317\u201c\u65e0\u84b8\u4e0d\u6210\u5bb4\u201d"},"content":{"rendered":"
\u6e56\u5317\u6700\u5177\u7279\u8272\u7684\u70f9\u8c03\u6280\u672f\u8981\u6570\u84b8\u548c\u7168\u4e86\uff0c\u5728\u6c5f\u6c49\u5e73\u539f\u7684\u4e61\u6751\uff0c\u529e\u7ea2\u767d\u559c\u4e8b“\u4e0d\u4e0a\u683c\u5b50\uff08\u84b8\u7b3c\u683c\uff09\u4e0d\u8bf7\u5ba2”\uff0c“\u65e0\u84b8\u4e0d\u6210\u5bb4”\u3002\u6e56\u5317\u7684\u84b8\u83dc\u6709\u6570\u767e\u9053\uff0c\u6e05\u84b8\u3001\u7c89\u84b8\u3001\u6263\u84b8\u3001\u5e72\u84b8\u3001\u70ae\u84b8\u3001\u917f\u84b8\u7b49\uff0c\u83dc\u54c1\u4e4b\u4e30\uff0c\u6280\u6cd5\u4e4b\u591a\uff0c\u5473\u578b\u4e4b\u5e7f\uff0c\u5728\u5168\u56fd\u72ec\u6811\u4e00\u5e1c\u3002
The most distinctive cooking skill used in Hubei is steaming and stewing. In the villages on Jianghan Plain, in weddings and funerals, “without a grid (steamer grid) it is impossible to entertain guests”, and “a feast cannot be made without steaming”. There are several hundred steamed dishes, including those steamed in clear soup, steamed with rice flower, button steaming, dry steaming, gun steaming and brew steaming etc. The variety of dishes, the number of techniques and the wide range of tastes have led to Hubei dishes becoming a style of their own.
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Out of all of the different kinds of cooking techniques, “steaming” is the most popular one, because steaming can best reveal the authentic taste of a food. As a saying goes, “eat steamed dishes for the original taste”. The creation of steamed dishes involves stringent requirements in terms of raw materials. Any ingredients which are not fresh and no clean will be completely unmasked as soon as they are steamed. Steamed food retains its original style, original soups and original flavors. It sustains its extensive nutritio<\/em>nal value in the form of soups.
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A high fire, lots of water and short cooking times are the secret of success in steaming. The raw materials should be fresh and the texture of food should be tender and juicy. Dry and hard items such as the beef tendon are not suitable for steaming. The raw materials used are tasty before steaming and the dipping and flavoring process should be long enough. Additionally, co<\/em>ndiments with strong spicy flavor cannot be used as they will cause the freshness of raw ingredients to be stifled. Fish and vegetables should be rapidly steamed at high temperatures with boiling water. The duration of steaming should be 15 minutes or so. The raw materials of rough and old textures need to be steamed to a crisp and soft ingredients should be steamed for a long time with high temperature and boiling water; such dishes include crispy fried chicken and steamed pork with rice flour etc. Dishes made of fresh and soft raw materials, such as egg should be steamed with medium baking temperature or soft fire slowly.
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When steaming the dishes, they should be put on different layers. The dish with the least soup should be put at the top and the dish with most soup shall be put at the bottom. In addition, the light colored dishes shall be put at the top and the deep colored dishes shall be put at the bottom. The dishes which are not easily cooked thoroughly shall be put at the top and the dishes which are easily cooked thoroughly should be put at the bottom.
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