Bamboo steamers are all the rage for a reason. It turns out that the ancient Chinese knew a thing or two about keeping nutrients and flavor in their ingredients. The double-tier bamboo basket provides the additional benefit of allowing flavors to inter-mingle. But you can amp up your flavor by boiling broth in the bottom water!
Once you have your bamboo steamer from China, here’s the simple steps that are absolutely necessary for best results:
- Line the bottom with lettuce or cabbage leaves. Alternatively, you can buy special wax paper liners that are easy to use. This step is important because the cooking food will otherwise stick to the bamboo slats that comprise the steamer and make a sticky mess. You can put your fish on the bottom tier and vegetables on the top one.
- Place the interlocking tiers into a wok or other pot with approximately two inches of water. Make sure the level of the food doesn’t submerge in the water or you will have boiled food! Simmer on low heat for the allotted time. Make sure the water doesn’t boil off.
- Serve and enjoy piping hot over rice!
- Clean the bamboo steamer with a soft dish soap, never in the dishwasher. Make sure it is thoroughly dry before storing in the cupboard. The same bamboo that makes for healthy and natural food is also delicate and susceptible to mold!
- The wok works best for the bamboo steamers, but an open skillet will work. Make sure the bamboo ring on the bottom is slightly submerged in the water to avoid burning (including slow burn).
These bamboo cooking baskets require a bit of learning curve, but once you get used to them, it’s easy to get addicted. The flavor and texture is superior to boiled vegetables! The fish comes out tender with no blackened burn marks or greasy oil Read more about how to use a bamboo steamer?
Posted in Asian food, bamboo steamer, Chinese food, cooking, dimsum, food, foodie, Healthy food, kitchen, kitchen needs, lifestyle, optimal cooking, steamed broccoli, steamed cuisine, steamed fish, steaming food
Tagged benefits of bamboo kitchen utensils, cuisine natural
Since marrying a Chinese girl, I have come to know and love many Chinese dishes, but none compares to the Chinese broccoli drizzled in hoisin or oyster sauce. There’s nothing better to get your dark greens packed with vitamins and roughage so important for cancer-free colon. Here’s a recipe from Free Recipe Network.
- 1 bunch Gai Lan (Chinese broccoli), trimmed
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons hoisin sauce
- 1 teaspoon minced fresh ginger root
- 2 cloves garlic, minced
- Bring a large pot of lightly salted water to a boil.
- Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes, or steam the Chinese broccoli in a bamboo steamer for 3 minutes.
- Drain and set aside.
- Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes.
- Toss the broccoli in the sauce and serve.
Posted in Asian food, bamboo steamer, broccoli, chef, chef secrets, Chinese broccoli, Chinese food, Christian health, cooking, cuisine, cuisine natural, Financial Talk, food, foodie, health, healthy body, Healthy food, healthy living, kitchen, kitchen needs, natural, optimal cooking, steaming, steaming food, vegetables, vitamins
Tagged retaining vitamins
It was a humid day. The moist air nourished everything. An overlooked store, located in the middle of Western Street in the district of Sai Ying Pun, is so low-profile that seems unlikely that it has been surviving through furious storms over the past decades. Its name is Tak Chong Sum Kee Bamboo Steamer Company. […]
via The last remaining bamboo steamer maker in Hong Kong — Vincent Wong
Trying is believing: https://www.amazon.com/Cuisine-Natural-Non-Toxic-Construction-Dumpling/dp/B07H9YCH5H/ref=sr_1_8?ie=UTF8&qid=1547687618&sr=8-8&keywords=10+inch+bamboo+steamer
February 6, 2019 in Asian food, bamboo steamer, Chinese food, Christian health, cooking, cuisine, cuisine natural, food, foodie, health, Healthy food, healthy living, kitchen, kitchen needs, life philosophy, lifestyle, nutrients, nutrition, optimal cooking, steamed fish, steaming, steaming food
I’ve launched into bamboo steamer business. I’m into healthy food and exercise, so this is perfect for me. Here are observations of an expert: Moist heat techniques – steaming, cooking en papillote, shallow poaching, deep poaching and simmering are liquid and or water vapor based cooking. Steaming Cooking is done by water vapor in a closed vessel. Steamed foods don’t lose much of their color. This method doesn’t impart their own flavor as the frying or roasting does. So […]
via Steaming and submersion cooking — Khushbu Singhal
January 17, 2019 in Asian food, bamboo steamer, chef, Chinese food, cooking, Financial Talk, food, foodie, health, Healthy food, healthy living, kitchen, steaming
Tagged boiling, poaching, simmering