知识储备——清蒸

Knowledge reserve——Steaming technique

【技法介绍】/Introduction to techniques

将预处理好的新鲜食材，配上佐料及辅料直接放于锅中，将锅盖盖好蒸熟，这种烹调技法叫清蒸法。清蒸是常用烹饪方法之一。使用清蒸方法制作的菜品，原汁原味，味道清鲜，且能够最大程度保留食材的营养物质，因而被公认为是最健康的烹饪方法。

Put the pretreated fresh ingredients, together with seasonings and accessories, directly into the pot, cover the pot and steam it. This cooking technique is called steaming. Steaming is one of the common cooking methods. The dishes made by steaming method have original juice and flavor, fresh taste, and can retain the nutrients of food materials to the greatest extent. Therefore, it is recognized as the healthiest cooking method.

采用清蒸技法制成的菜肴具有本色、汤清、质地鲜嫩或软熟，鲜咸醇厚，清鲜爽口的特点。适用于蒸制鸡、鸭、鱼、肉类等。

The dishes made by steaming technique have the characteristics of natural color, clear soup, fresh, tender or soft texture, fresh, salty, mellow, fresh and refreshing. Suitable for steaming chicken, duck, fish, meat, etc.

【技法要求】/Technical requirements

1.选用新鲜程度较高的原料，加工要求精细。在清蒸前，根据原料性质和成菜要求，选择直接生蒸还是进行焯水处理后达到紧皮或断生的程度后再蒸都要求原料足够新鲜。

1. Select raw materials with high freshness and fine processing requirements. Before steaming, according to the nature of raw materials and the requirements of finished dishes, choose direct raw steaming or blanching and then steaming after reaching the degree of tight skin or broken raw, which requires that the raw materials are fresh enough.

2.熟悉清蒸菜品装盛的两种方法。一种是原盘上桌，称明定装盘，是指原料按一定形态顺序装盛，蒸制后以原器皿上桌。如“芙蓉蛋”（见图4-1-1）；另一种是换盘上桌，称暗定装盘，是指原料依据一定的顺序整齐排列在扣碗中，待蒸成菜品以后翻扣在另一盛器内上桌，故又称扣碗蒸法。如“香碗”（见图4-1-2）。

2. Be familiar with the two methods of steaming dishes. One is the original plate on the table, which is called the open fixed loading plate, which means that the raw materials are loaded in a certain form and order, and then steamed and served in the original utensils. Such as "Hibiscus egg" (see figure 4-1-1); The other is to change the plate and put it on the table, which is called concealed fixed plate. It refers to that the raw materials are orderly arranged in the buckle bowl according to a certain order, and then turned over and put it on the table in another container after steaming into dishes. Therefore, it is also called buckle bowl steaming method. Such as "fragrant bowl" (see figure 4-1-2).

                         图 4-1-1 芙蓉蛋  Fig. 4-1-1 Hibiscus eggs

                     图 4-1-2 香碗 Fig. 4-1-2 fragrant bowl

3.调味方法要根据地区风味而定，是否加汤也各不相同。以“清蒸鱼”为例，江苏风味加水蒸制，保持本味；山东风味加鸡汤蒸制，以鸡鲜味与鱼鲜味合成一种复合鲜味；而广东一般不加汤，也不加水蒸制。

3. The seasoning method depends on the regional flavor, and whether to add soup or not is also different. Taking "steamed fish" as an example, Jiangsu flavor is steamed with water to maintain its flavor; Shandong flavor is steamed with chicken soup, and a compound flavor is synthesized from chicken flavor and fish flavor; Guangdong generally does not add soup or steam with water.

4.根据不同菜品的不同要求，应采取不同的火候。大块原料以旺火长时间蒸为好，鱼一般蒸8~10min为宜，条、片、丝状原料用旺火沸水速蒸为好。

4. According to the different requirements of different dishes, different heat should be adopted. Large raw materials should be steamed for a long time, fish should be steamed for 8 ~ 10min, and strip, slice and filamentous raw materials should be steamed quickly with high fire boiling water.

【代表菜品】/Representative dishes

广西菜“清蒸黄蜂鱼”（见图4-1-3），湖北菜“清蒸鮰鱼”“清蒸武昌鱼”（见图4-1-4），江苏菜“清蒸鲥鱼”（见图4-1-5），广东菜“清蒸排骨”（见图4-1-6）“清蒸鲈鱼”，清真菜“生蒸羊肉”等。

Guangxi cuisine "steamed wasp fish" (see figure 4-1-3), Hubei cuisine "steamed catfish" and "steamed Wuchang fish" (see figure 4-1-4), Jiangsu cuisine "steamed shad" (see figure 4-1-5), Guangdong cuisine "steamed ribs" (see figure 4-1-6) "steamed bass", halal cuisine "raw steamed mutton", etc.

                  图 4-1-3 清蒸黄蜂鱼 Fig. 4-1-3 steamed wasp fish

                    图 4-1-4 清蒸武昌鱼 Fig. 4-1-4 steamed Wuchang Fish

                       图 4-1-5 清蒸鲥鱼 Fig. 4-1-5 steamed shad

                                 图 4-1-6 清蒸排骨  Fig. 4-1-6 steamed ribs             

实训示例——清蒸鲈鱼

Training example——Steamed Perch 

（一）清蒸鲈鱼视频（中文版）/Steamed Perch video (Chinese version)

（二）清蒸鲈鱼视频（英文版）/Steamed Perch video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主辅料：鲈鱼1条约600g，葱25g，姜、红辣椒少许（见图4-1-7）；调料：蒸鱼酱油20g，花生油15g，料酒5g，精盐2g，胡椒粉1g（见图4-1-8）。

Main and auxiliary ingredients: 1.600g bass, 25g green onion, a little ginger and red pepper (see figure 4-1-7); Seasoning: 20g steamed fish soy sauce, 15g peanut oil, 5g cooking wine, 2G refined salt and 1g pepper (see figure 4-1-8).

              图 4-1-7 主辅料  Fig. 4-1-7 main and auxiliary materials

                 图 4-1-8 调味料 Fig. 4-1-8 seasoning

【制作流程】/Production process

腌制→加入姜片、葱段→装碟→放入蒸锅蒸制→拣去葱姜→淋上蒸鱼酱油→撒上葱丝、姜丝和辣椒丝→炙锅烧油→热油淋→点缀香菜。

Marinate → add ginger slices and scallions → dish → steam in a steamer → pick out scallions and ginger → pour steamed fish soy sauce → sprinkle shredded scallions, shredded ginger and shredded pepper → burn oil in a roasting pot → pour hot oil → decorate coriander.

【训练要求】/Training requirements

认真研读并熟记清蒸技法的基本知识与技法要求；课前认真观看此菜肴制作的演示视频；课中用工匠之心对待每一个实训环节；课后认真总结，再练习。

Carefully study and memorize the basic knowledge and technical requirements of steaming techniques; Carefully watch the demonstration video of this dish before class; Treat every training link with craftsman's heart in the class; Summarize carefully after class and practice again.

【基本步骤】/Basic steps

1.在鱼身上抹一点盐，加入适量的胡椒粉和料酒抹匀（见图4-1-9），放上姜片和葱段（见图4-1-10）。

1. Put a little salt on the fish, add an appropriate amount of pepper and cooking wine, wipe it evenly (see Fig. 4-1-9), and put ginger slices and scallions on it (see Fig. 4-1-10).

             图 4-1-9 用盐料酒腌制 Fig. 4-1-9 pickling with salt cooking wine

              图 4-1-10 放上姜葱 Fig. 4-1-10 put ginger and scallion

2.装碟时在鲈鱼下垫一双筷子使其受热均匀更快蒸熟（见图4-1-11），放入蒸锅大火蒸8min（见图4-1-12）。

2. Put a pair of chopsticks under the bass to make it heat evenly and steam faster (see Fig. 4-1-11), and put it into a steamer to steam for 8min (see Fig. 4-1-12).

                   图 4-1-11 垫上筷子 Fig. 4-1-11 pad chopsticks

          图 4-1-12 放入蒸笼蒸制 Fig. 4-1-12 steaming in a steamer

3.蒸好的鱼拣去葱姜不要，并倒出蒸盘内的汁水；（见图4-1-13）淋上蒸鱼酱油，并撒上葱丝、姜丝和辣椒丝。（见图4-1-14） 

3. The steamed fish shall be removed from the scallion and ginger, and the juice in the steaming plate shall be poured out; (see Fig. 4-1-13) sprinkle with steamed fish sauce and sprinkle with shredded green onion, shredded ginger and shredded pepper. (see figure 4-1-14)

   图 4-1-13 倒出蒸盘中汁水 Fig. 4-1-13 pour out the juice from the steaming tray

          图 4-1-14 撒上蔬菜丝  Fig. 4-1-14 sprinkle shredded vegetables

4.将花生油入锅烧热至7成热（见图4-1-15），把热油淋在葱姜丝和鲈鱼上后，点缀上香菜即可（见图4-1-16）。

4. Put the peanut oil into the pot and heat it to 70% heat (see figure 4-1-15). Pour the hot oil on the shredded green onion, ginger and bass, and then decorate with coriander (see figure 4-1-16).

                     图 4-1-15 淋入热油 Fig. 15-1 hot oil pouring

         图 4-1-16 清蒸鲈鱼成品 Fig. 4-1-16 finished steamed bass

【质量标准】/quality standard

该菜具有鱼成整形、色泽新鲜、肉质细嫩、味道咸鲜、制作简单的特点。

The dish has the characteristics of fish shaping, fresh color, tender meat, salty and fresh taste and simple production.

【制作要领】/Production essentials

1.做清蒸鱼的时候选鱼非常关键，鱼要是太大一方面不容易蒸熟，经常会出现外层的鱼肉已经老了，里面的肉还没有蒸熟，一般都是选择600g左右大小的鱼就可以了。

1. When making steamed fish, it is very important to choose fish. If the fish is too large, on the one hand, it is not easy to steam. It often appears that the fish meat in the outer layer is old and the meat in the inner layer is not steamed. Generally, it is OK to choose fish about 600g in size.

2.根据鱼形选择是否需要将鱼身进行刀工处理。最宜成熟的鱼是扁平身形的鱼，如鳊鱼等，可以剞上柳叶花刀或在鱼脊背处模着深划一刀之后直接上盘蒸制也可以直接起蒸不用改刀；脊肉较厚的鱼如鲈鱼等，可在鱼腹内用刀沿脊背剖开脊肉，蒸时使鱼体趴下，降低厚度宜于成熟；身形较大的鱼如胖头鱼、青鱼、草鱼等，最好一剖两片或分段蒸制。

2. According to the shape of the fish, choose whether it is necessary to cut the fish body. The most suitable mature fish are flat fish, such as bream, which can be steamed directly on the plate after being cut with a willow leaf flower knife or a deep knife on the back of the fish, or it can be steamed directly without changing the knife; For fish with thick spine, such as bass, the spine can be cut along the back with a knife in the belly of the fish. When steaming, make the fish lie down and reduce the thickness, which is suitable for maturity; For larger fish, such as fat head fish, herring, grass carp, etc., it is best to slice two pieces or steam them in sections.

3.蒸鱼盘内抹上一层薄薄的油，姜片及大葱段间隔铺在盘中央，再将鱼摆上，相当于将鱼稍稍架空，有利于锅内热气循环鱼身均匀受热。

3. Put a thin layer of oil on the steamed fish pan, spread ginger slices and scallions in the center of the pan at intervals, and then put the fish on the pan, which is equivalent to slightly overhead the fish, which is conducive to the circulation of hot air in the pot and the uniform heating of the fish body.

4.蒸制时，要等蒸锅充分上汽的时候将鱼放进锅里，这样鱼肉表面受热会迅速收缩凝固，这样鱼肉里面的鲜味和水分就不会流失，蒸出来的鱼肉会更加的鲜嫩，肉质也不会松散。

4. When steaming, put the fish into the pot when the steamer is fully steamed, so that the surface of the fish will shrink and solidify rapidly when heated, so that the freshness and moisture in the fish will not be lost, and the steamed fish will be more fresh and tender, and the meat will not be loose.

【运用拓展】/Application expansion

运用清蒸法还可以制作清蒸龙虾、清蒸大闸蟹、清蒸鲤鱼、清蒸白菜卷、蒜蓉蒸粉丝等。

Steamed lobster, hairy crab, carp, cabbage and vermicelli can also be made by steaming method.

一、拓展学习美食图片欣赏

 Expand learning and appreciation of food pictures

二、拓展学习菜谱

 Expand learning recipes

三、拓展学习动画

 Extended learning animation