Tianmen Food Tour: Tianmen Steamed Vegetables
- Published: August 21, 2019
- Source: Tianmen Daily
"No steam without steam, no steam without banquet" is a true portrayal of steamed vegetables in Tianmen. Tianmen steamed vegetables originated from the farmhouse pot terrace thousands of years ago, developed in all corners of the vast countryside on the land of Tianmen, raised by the hands of adult peasant women who turned around the pot terrace, and became famous by those who are good at concentrating their predecessors' wisdom Creative food culture creator. For thousands of years, word-of-mouth has been passed down from the relays who created this splendid culture. It continues to be inherited and enriched. Today, its techniques have become more diverse. There are more than 1,000 ways to serve recipes. It is a grand place towards high-end hotels and even state banquets.
There are more than 280,000 overseas Chinese living in Tianmen City. Not only do they like the delicious steamed vegetables in their hometown, but they also bring Tianmen steamed vegetables to all corners of the world. It can be described as "wherever there is Chinese people, there are Tianmen people. Steamed vegetables. " At the invitation of Japan, France, South Korea and other countries, Mr. Lu Yongliang, the vice chairman of the Chinese Cooking Association and the Chinese cooking master, has repeatedly demonstrated Tianmen steamed vegetables and received high praise. Countless Tianmen steamed cooks, spreading at home and abroad, have directly influenced the dietary habits of people around the world by promoting Tianmen steamed dishes.
A long history rooted in Tianmen
There are many opinions about the origin of steamed vegetables. The archeological relics and historical materials unearthed at the Shijiahe site fully explain that Tianmen is the main birthplace of Chinese steamed cuisine cuisine. Steamed vegetables have their roots in Tianmen.
In 1954, braised earth with rice husks was unearthed at the Shijiahe site. It was identified by Professor Ding Ying, former president of the Chinese Academy of Agricultural Sciences, as the earliest planted rice in China, and was named "Shihe Japonica Rice". (Journal of Archaeology, 4th issue, 1959) "In the late Neolithic period, two varieties of stable indica and japonica rice have been successfully cultivated, and the grain yield has increased greatly." (Shijiahe Culture and Tianmen Cultural Relics)
Because of the cultivation of rice and the agricultural economy of rice, people's dietary culture has changed, and they have the most basic element of steamed vegetables: steamed vegetable powder, which is a dry powder made from rice.
Among the large number of pottery excavated at the Shijiahe site, two are used to cook, steam, and cook food, which are "ding" and "tank". As a result, the second most necessary condition for steamed vegetables-appliances were also created.
What are "cooking" and "steaming"? "I Ching · Ding" said: "The wood is used to fire, cooking is also." "Zhou Li · Tian Guan · Dian Shi" said: "The handsome Qitu is steamed by salary." Eastern Han Confucianist Zheng Xuan notes: "Wood, Da Yue Salary, small steaming. "That is to say, whether it is" cooking "or" steaming ", there must be fuel such as wood, and the Dahong Mountains relying on the Shijia River, the wood is inexhaustible, plus straw, wild grass, Solved the fuel problem of steamed vegetables.
Of course, the most important thing is steamed vegetables. A large number of clam shells have been unearthed at the Shijiahe site, as well as production tools such as mussels made from clam shells. There are both clam shells and of course mussel meat. Clam meat is an excellent raw material for steaming vegetables. For example, today's famous dish "Kou steamed colorful oyster mussels" (olive mussels) is a type of river mussel.
Clam meat is just one type of steamed vegetables in Shijiahe. More animals and birds hunted and hunted in the Dahong Mountain, such as grass rabbits, dogs, foxes, magpies, fishes, etc., prove that these animals and a large number of vegetables have naturally become good raw materials for steamed vegetables.
Moreover, from the vivid shapes of pigs, cows, sheep, dogs, chickens, ducks, rabbits, and fish among the unearthed ceramic animals, archeologists have determined that the Shijiahe cultural period has begun to raise domestic animals, poultry, and birds. .
Because of the dry powder made from rice, the "ding" and "cans" used for cooking, fuels such as wood and straw, and animals, birds, fish, domestic animals, and vegetables, the primitive diet civilization has taken a big step forward: Steamed vegetable culture has its origins. Steamed vegetable culture has also become an important part of Shijiahe culture.
Here, we can restore some labor and life scenes in Shijiahe settlements more than 4000 years ago through imagination:
"On the tops of several raised earth kilns, black smoke rushed towards the sky with red light, and an older teacher was directing young people to add wood to the gate of the kilns ... not far from these workers, The supervisor's squad slept in the shade with a bamboo whip ... At this moment, the owner of the kiln might be enjoying the steamed meat in the pot, while the waiters waiting for this group of workers are the bamboo whip and the rough Wild vegetables steamed in a clay pot. "(" Shijiahe Culture and Tianmen Relics ")
Folk tale writing legend
In the long historical evolution of more than 4,600 years, Tianmen steamed cuisine has many legends in folk.
★ One of the "three emperors and five emperors", the humanistic ancestor Shun Shun visited the south. When he arrived at Shijiahe, he had to abandon his car and board the boat. The food he eats was mostly fish. This is the chef who paid homage to Shundi, the leader of the Shijiahe settlement, and the fish cake he made is very popular with Princess Xiang.
★ In the Spring and Autumn Period, after King Chu Wen was pierced by a fishbone, he immediately killed the banquet officer and sought celebrities from all over the world. Gu Gongguo (today's Shijiahe area) Guo Gongdou Xin recommended the country's princess to be the chef of King Chu Wen. Knowing that the king of Chu Wen was delicious fish and was afraid of thorns, Dou Yi removed the head of the fish, peeled the thorns, and chopped the fish into round shapes. After eating, King Wen praised him (Jing Chu Sui Shi Ji). In this way, steamed fish balls are produced. Later, the famous master of Tianmen invented the orange-petal fish bream, which was well received during the feast in Zhongnanhai.
★ Guo Guogong fights hard and eats well. He researched and improved the famous dish "Yuehuo" and perfected the practice of "steamed catfish" and "steamed turtle". King Chu Cheng brought Dou Xin's grandson Ziwen to his side after destroying the kingdom of the nation. Ziwen Renling Yin (Prime Minister) for 27 years, promoted the ancestral steamed cuisine to Jingchu land.
★ During the Warring States Period, the beauties Xi Shi and Fan Ye, once on their way back to Wan (Henan), lived in the Tianmen Buddha Mountain. In the meantime, she used ground rice to mix rice noodles and invented the steamed steamed vegetables, which has been passed down to this day.
During the reign of Wang Mang, Wang Kuang and Wang Fengyi arrived at Bailing Lake in Jingling. They were attacked by the landlords and officers and soldiers, and were trapped. The brothers Wang Kuang invited the three elders in Jingling to ask questions. The elders ordered the soldiers to grind the grains into rice noodles and mix a large amount of wild vegetables and steamed them, making the difficult to swallow wild vegetables more delicious, which made the rebels through the difficulties. As a result, Lingling steamed vegetables became famous, and people called it "Kuang Feng Cai" or "Green Forest Vegetable".
★ In the Tang Dynasty, Cha Sheng Lu Yu and his mentor Zhiji Zen, lived in Xita Temple for a long time, and created "Tianmensu Three Steams", that is, steamed tofu dumplings, steamed wormwood, and steamed lotus roots, and became the necessary fast food to entertain guests. It has spread to the people and has become a famous dish for thousands of families.
★ A young girl from Puzhou, Shanxi went to worship in Nanyue with her father, and when her father and daughter were separated when she arrived in Fuzhou (now Tianmen), Zhao Kuangyue, who fell into the river, escorted her to his hometown. Traveling to Jingtan Longtan Bay, penniless Zhao Kuangyin handed his ancestral dagger to the grandfather. When the good-looking grandpa resigned, the wind rose and the ship crooked, and the short sword fell into the water. Later, the founding emperor Zhao Kuangyin sealed the Jingling section as the "Yihe River". According to rumors, the lost dagger became Mao Mao, so it has a good name of "Yihe River". Today's famous cricket “Kou steamed colorful Yihe” is famous all over the world.
★ In the Ming Dynasty, Emperor Jiajing Zhu Houji transformed himself into a prisoner and seized the throne in Beijing. He suffered from the lack of food to bring hunger along the way. From Jingling (Tianmen) to flee to the Fenghua Tower in Zhongxiang, chef Zhan Duo presented a "Zhan Duo Diao": chop pork into a puree, sprinkle with seasoning, add egg whites and mung beans, and then wrap it with egg skins. Put it in the steamer and cook it, then it will be cut into "Zhan Duo Dian". After Zhu Houyi became emperor, Zhan Duo became the chief chef. "Zhan Duo Dian" was imperially named "Baolong Cai".
★ During the Ming Yingzong years, the mother of Lu Duo, a scholar of Jingling (Tianmen), in order to encourage his son to study hard, in order to achieve the purpose of learning from the text, made a steamed dish-Yudaicai fish roll, to nourish the child. Lu Duo loved this taste all his life. Later, the senior high school met Yuan, the official went to Guozijian to sacrifice wine, and he still brought the chef to Beijing. He would cook this dish every day.
★ Ming Dynasty's Jing Ling School founders Zhong Yan and Tan Yuanchun created two famous dishes in Tianmen, their hometown. The first is "Zhong Ling", which is made from the fat and tender loach of Buddha Mountain, steamed or steamed, then fried in a wok and served with seasonings, and the taste is extremely delicious; the first is "Yuanchun Fish", which is steamed eggs with live catfish. .
★ At the end of the Ming Dynasty, the official book Zhou Jiamo returned to his hometown Tianmen in his later years. One of his senior officials came to visit. When the official ship sailed to Shenhu, it was overturned by the strong wind, and the official seal and a pearl of thanks to the teacher sank to the bottom of the lake. Zhou felt guilty and depressed all day. The chef at his house made a steamed dish to accompany the wine: yellow and white balls made of mandarin fish, shrimp balls made of shrimp, steamed and seasoned, and served, Zhou Daxi, Zan said: "Shenhu Pearl, see you again!"
In addition to these legendary stories, there are many interesting stories in Tianmen folk. Whenever there is a visitor, the owner uses "three steaming" to treat the guests. When receiving blessings in the spring, he inherited the custom passed down from his ancestors, "Three pillars of fragrance, three bottles of sake, three steamed dishes, and worship of gods and ancestors." Take the homonyms of "fish" and "yu", "steam" and "zeng" to express the people's beautiful wish of increasing their income every year and having more than one year after year.
Home of Steamed Vegetables
★ From November to December 1958, the enlarged meeting of the Political Bureau of the Central Committee of the Communist Party of China and the Sixth Plenary Session of the Eighth Central Committee of the Communist Party of China were held in Wuchang. . The Central Committee members, alternate Central Committee members, generals, marshals, and revolutionaries of the Eighth National Congress of the Communist Party of China witnessed the style of the Yihe River.
★ On April 28, 2010, the first China (Tianmen) Steamed Food Culture Festival was co-sponsored by the Chinese Cuisine Association, the Hubei Provincial Department of Commerce, and the Tianmen Municipal People's Government. It was held at Luyu Square in Tianmen. "The Hometown of Chinese Steamed Vegetables" was settled in Tianmen, marking that Tianmen has a nationally renowned steamed vegetable brand.
★ On April 29, 2011, the 2nd China (Tianmen) Steamed Vegetable Culture Festival was held in Lu Yu Square. This year's Steamed Vegetable Festival hosted the National Steamed Vegetable Invitational Tournament, as well as a steamed vegetable theory exchange meeting with well-known domestic experts and scholars and culinary masters. At the same time, the book "Tianmen Steamed Vegetables and Health" was held.
★ On April 29, 2013, the 3rd China (Tianmen) Steamed Vegetable Food Culture Festival was held in Tianmen Steamed Vegetable Food Street, with the theme "Millennium Food Steaming, Healthy Life".
★ In May 2014, Tianmen Steamed Vegetables appeared in CCTV "China 2 on the Tip of the Tongue".
★ In December 2014, Tianmen Steamed Vegetables was selected on the concierge menu of the State Council on behalf of E cuisine and entered the table for foreign guests and important guests from the country.
★ On April 28, 2017, the 4th China (Tianmen) Steamed Vegetable Food Culture Festival was held in Lu Yu Square.
★ On October 28, 2017, the romantic comedy movie "Steamed Love Master" with steamed cuisine as its theme held a startup ceremony in Tianmen City, bringing Tianmen steamed vegetables to the screen of film and television.
Pure and elegant, unique flavor
Tianmen steamed vegetables have the unique flavor of "delicious, delicious, nutritious, fast, convenient, scientific and safe." Tianmen steamed vegetables take "roll, light, rotten" as the basic flavor. Tianmen's steamed vegetable diet culture reflects the unique personality characteristics of Tianmen people.
Tianmen steamed dishes are hot, highlighting the characteristics of Tianmen people's hospitality. Regardless of the variety or steaming method, Tianmen steamed vegetables are very particular about the hot steaming effect when serving, not only to ensure the delicious color, aroma, taste and shape of the dish, but also to create a warm atmosphere when hospitality. Most steamed vegetables are buckled in large bowls or brought directly to the steamer. When they are served, the "hot steaming" aroma is tempting, and there are "cracking", such as steamed catfish. When they come out, add some green onions, garlic, pepper , And then pour a little hot oil, the plate is still creaking when serving, this is a very nutritious sizzling dish, the reason why it is called "steaming", that is, when the sound of cooking is released Explosive effect. When eating, remove the lid of the bowl or steamer lid, the aroma is tangy, the taste is strong, and the meat is delicious. Due to the hotness, Tianmen steamed vegetables can continuously impact the feelings of diners from the sight, hearing, and taste, making people appetite.
Tianmen steamed vegetables are well cooked. Overcooked means fresh and authentic dishes. For example, those who have eaten Tianmen steamed vegetables are almost impressed by the fresh taste and original characteristics. Overcooking is not about steaming the food to become overcooked, but paying attention to the control of the size of the heat during cooking and the use of fire time. It requires the dishes to be tender, hard, soft, thick, and hot, which is just right. Another requirement of overcooking is to steam out the original flavor of the dish. When cooking, you only need to remove the odor of the raw materials, and the original deliciousness and even the original shape of the raw materials must be retained to the greatest extent, which reflects the true taste of the raw materials. Tianmen people dedicate themselves when cooking dishes. Even if some dishes need to be seasoned, they are not mixed flavors, mixed flavors, thick oily sauces, but generous and pure. Sweetness is sweetness, sourness is sourness, everything is so natural, giving people a sense of harmony, beauty, and innocence.
Tianmen steamed dishes are mainly light. This is related to the Tianmen people's respect for purity and elegance. For thousands of years, the taste of Tianmen people has been mainly light. Even under the conditions of a market economy, Sichuan cuisine, Cantonese cuisine, and Hunan cuisine have continued to integrate into Tianmen, and there has been no fundamental change in the taste of Tianmen people. Tianmen's folk feasts are still traditionally steamed, with turtles, catfish, talented fish, chicken, duck, and seafood as the main raw materials. They appear in the form of steamed "ten bowls." The main dishes in various places have changed slightly. Duobao, Tiaoshi, and Zhanggang have their unique characteristics of "steamer grid". Soap market features steamed "yin rice round rice", "turtle", and "catfish". Duoxiang uses "steamed" "Bai Yuan" is featured. The dry post is famous for "Steamed Sturgeon". Jingling area is characterized by "Jiaoluozi" (small steamer grid). This kind of light steamed food makes Tianmen people tirelessly and passed down from generation to generation.
Colorful and perfect shape
Color and shape are important cultural elements and artistic components of Chinese cuisine. Obviously, steamed vegetables are no exception. The best combination of color, shape, and utensil is the perfect performance that steamed vegetables masters strive for.
The color formation of steamed dishes comes from four aspects:
One material color is the natural color of the main and auxiliary materials. For example, the red, white, and flower of pigs, cattle, and mutton; the yellow, white, and gray of poultry, eggs, and aquatic products; various fruits, vegetables, and seafood, all of which constitute an endlessly colorful world. After the various steamed vegetables are released, they can be processed in oil, popular, honey, thicken, paste, sizing, wire drawing, hanging cream and other post-production, can form a variety of beautiful texture effects.
The second steaming color refers to a color change different from the raw material formed by the physical and chemical reaction of the organic matter of the food during the steaming process. For example, fresh shrimp and crabs are fully washed with blue blood, steamed in a high fire, and its oxidase is completely destroyed. After pouring out, put a proper amount of vinegar, a plate full of bright orange red is very tempting. There are also many ingredients that change their texture and color through steaming, which also constitutes a variety of flavors of steamed vegetables. Such as mandarin fish, fish and other delicate fish, steamed out of the cage topped with hot lard can produce a crystal clear sensory effect.
The third color is the perfect combination of the harmonious combination of the colors of the main and auxiliary materials and the colors of the dishes made after steaming. The first is to fully consider the compatibility, unity and coordination of colors when combining raw materials and accessories. For example, some dark-colored ingredients are combined and complemented with brightly colored eggs, fruits, vegetables, and soy products; the second is to make up and render through post-production such as thickening, hanging pulp, halogenating, and oil dripping.
Steamed vegetables and other dishes have many things in common. According to the methods and methods of modeling, there are roughly knife shape, traditional shape, sculpted shape and artistic shape.
The shape of the knife is mainly a demonstration of the creation of dishes by the chef's knife skills on the main ingredients of the dish. In addition to the general cutting of ordinary pieces, slices, silk, dices, etc., the knife that better reflects its knife level is the flower knife, which makes the main steamed vegetables produce a variety of vivid and beautiful patterns and shapes in the chef's knife dance.
Traditional style, that is, the home style of local steamed vegetables. Such as round (meat round, fish round, tofu round, steamed round, pearl round, etc.); rolls (egg rolls, bean curd rolls, spring rolls, vegetable rolls, etc.); packets (soup, spicy wraps, egg dumplings, broilers Etc.); clips (with dried meat, buns, hibiscus cakes, etc.).
Containing the shape, mainly refers to the shape formed by the shape of the bowl and the food mold during buckle steaming. Such as spheres, circles, plum blossoms, pentagrams, ovals, moon bends, Tai Chi diagrams, etc. Typical dishes include all kinds of meat, hot pepper custard, bitter gourd meat cup, eight treasure apple and so on. There are also various types of packaging materials used in steaming, such as bean skin, egg skin, vegetable leaves, melon leaves, loquat leaves, lotus leaves, banana leaves, bamboo tube and other shapes.
Artistic modeling, that is, the chef's artistic creativity, the main and auxiliary materials are sculpted, assembled and assembled to make steamed vegetables. Such as pumpkin cup, watermelon cup, phoenix spread wings, peacock open screen and so on.
The main steamers used in Tianmen steamed vegetables are 甑, steamer, drawer, 瓮 子, 滑 子, 丁 锅, etc. Most of them are made of bamboo, wood or iron. Now there are also steamers made of aluminum or stainless steel.
Tianmen steamed dishes are famous all over the world, thanks to the inheritance and innovation of a group of Chinese culinary masters who are famous all over the country.
Yang Tongsheng, a veteran Chinese culinary master and a Hubei cuisine master. In 1978, in the Hubei Provincial Teachers' Competition, the "Orange-petal Fish Maw" won the first place, leaving the reputation of "Yuyuan everywhere, Tianmen's first house". In 1983, he represented Hubei Province to participate in the national celebrity chef technical performance appraisal meeting. He was invited to marshal Ye Jianying's home to perform. The orange-capped fish maw produced was highly praised and received Party and State leaders Deng Xiaoping, Yang Shangkun, Wang Zhen, Wanli, Chen Yixian, and Wang Ping Kind reception. In 1996, he was awarded the honorary title of "E Hubei Master" by the People's Government of Hubei Province.
Lu Yongliang, Chinese cooking master, vice president of China Cooking Association, leading figure of Chu cuisine, senior cooking technician, senior manager, Hubei culinary "top ten masters", "Chinese famous chef". He has served as a judge for international and domestic cooking competitions. In 2008 was named "meritorious person in the 30 years of reform and opening up."
Liang Shaohong is a senior Chinese culinary master. In 1997, he won the bronze medal in the National Cooking Skills Competition. In 2005, he won the Special Gold Medal in the Hubei Province E cuisine Competition. In 2008, he won the Silver Award in the 6th National Cooking Technology Competition. In the 10th Hubei Province, the 10th Cooking Technology Competition. Gold award, the production of "frog mandarin fish" was selected into "Chinese E Hubei".
Dai Zhiguo, a senior Chinese culinary master, a senior Chinese cooking technician, a first-class chef, and a senior Chinese cooking judge, first proposed the "eight categories of steamed vegetables in Tianmen" theory in 1983, which systematically explained the connotation and extension of the "eight steamed" concept and Their differences and connections.
Huang Zhixiong is a registered Chinese culinary master. In 1996, he won the Hot Vegetable Gold Award in Hubei Province Cooking Technology Competition and was awarded the "Top Ten Excellent Young Chefs" in Hubei Province. In 1997 won the bronze medal in the fourth national cooking competition.
Zhang Zaixiang is a registered Chinese culinary master and a director of the Hubei Culinary Hotel Industry Association. In October 2005, he won the gold medal in the ninth Hubei cuisine competition in Hubei Province. In 2008, he won the group bronze medal and the individual hot dish silver medal in the sixth national cooking technology competition. In the tenth cooking technology competition in Hubei Province, he won the group silver award and the individual hot dish gold award.
In addition, there are more than 30 Hubei culinary masters such as Tang Jianbing in Tianmen.
Original nutrition and health
Among the eight cooking methods such as "steaming, cooking, roasting, roasting, braising, frying, braising, and frying", "steaming" is the most scientific method of making. People can not only taste, but also nutrition and health.
Eat steamed vegetables without getting angry. Most modern people are overworked and yin deficiency is hot. Because the steaming process is soaking water with water and yin and yang help each other, the steamed dishes can't be eaten. Steamed meals have less fat, less calories, and are easier to digest and absorb. Steaming is good for the hydrolysis of food protein, and it can make the fat and oxygen-containing organic matter fully leaching, reduce the oxidation of fat, and avoid the loss of B vitamins and vitamin C which are easily damaged by high temperature. And frying, frying, roasting, and burning can easily produce some harmful or even carcinogenic substances, and eating it is not good for your health.
Eat steamed rice and steamed vegetables with good nutrition. Steaming can maintain the taste, shape and nutrition of the food to the greatest extent, avoiding the destruction of the active ingredients and the production of harmful substances caused by uneven and excessive heat (such as frying and frying), so eating steamed rice and steaming vegetables is nutritious and healthy. Adding a few seasonings during the steaming process can reflect the umami taste of food and ingredients. Therefore, eating steamed and stewed staple foods often has the functions of promoting growth, healing and health for adolescents, physically weak people and ordinary people. This is the traditional and modern diet philosophy of the Chinese nation, "Eat without eating, eating at the same time, authentic, healthy, and healthy". It is also a "medicine and food homology" philosophy, which has made great contributions to the world's diet civilization.
Steamed products are the most hygienic. The process of steaming is medically called damp heat sterilization. During the process of steaming the dishes, the tableware is also steam sterilized to avoid secondary pollution. So eating steamed vegetables is the healthiest and safest.
Steam does not produce "free radicals". When food is subjected to high-temperature cooking such as frying, the cooking oil is oxidized. The oxidized edible oil is not only beneficial to the body, but also produces harmful "free radicals" in the body, and "free radicals" will accelerate the aging of the human body, exacerbate the occurrence of various cardiovascular diseases, and steaming is green food.
The steaming is authentic. As the steamed vegetables pay more attention to the original flavor, the various flavors are rarely used, ensuring the lightness of the dishes, controlling the "calories" of the dishes, and avoiding the greasy food and the uncontrollable intake of energy. According to statistics, Use less than half the cooking oil for cooking.
The steamed selection is fresher. The requirements for steaming raw materials are almost demanding. All raw materials used for steaming vegetables are fresh.
Tianmen steamed cuisine has absorbed the essence of ancient food culture in history, and contemporary has brought together the many flavors of the top ten cuisines in China. Through generations and innovations of culinary masters, Tianmen's colorful steamed cuisine varieties and methods have been formed. , Developed into the Tianmen "nine steaming", that is, powder steaming, steaming, steaming, withholding steaming, steaming, brewing steaming, pattern modeling steaming, sealing steaming, dry steaming nine techniques, which makes Tianmen steamed vegetables from a few The variety becomes a series of steamed vegetables with many categories, which greatly enriches the connotation of Tianmen steamed vegetables.
Flour steaming: After preliminary processing of animal and plant raw materials, mix and season with a variety of seasonings, then mix with rice flour or starch, water chestnut flour, corn flour, etc., shape it into a container or directly steam it in a cage. Such as flour steamed meat, simmering and so on.
Steaming: After the initial processing of animal raw materials, mix and season with seasoning, directly steam into the cage, and then pour seasoning, such as steaming Wuchang fish.
Steaming: After preliminary processing of animal raw materials, put them into various condiments, conduct preliminary cooking treatment, and steam them in a basket. After it is completely steamed, put the steamed vegetables into the plate, drizzle with strong oil and sprinkle with spices, such as canned steamed catfish.
Buckle steaming: After seasoning the raw materials, put the shape into a buckle bowl, steam it and turn it into a plate (bowl), then drizzle with tartar sauce, such as Babao rice.
Steaming: wrap raw materials with lard oil, egg skin, lotus leaves, etc.
Stuffing and steaming: The raw materials are steamed in tomatoes, apples and green peppers. It is generally suitable for relatively high-end dishes, such as flowers and mushrooms.
Flower shape steaming: steamed vegetables with various shapes will form the desired shape, such as Tremella Snow Tower.
Sealing and steaming: When steaming the main ingredients, such as bacon, bacon, and bacon, etc., use a stewed container with a lid, seal with lotus leaf, tin foil, or kraft paper, and cover tightly for steaming, such as sealing steamed wax flavor.
Dry steaming: Put raw materials directly into the steamer for steaming, such as three-wire, dried steamed fish and lotus leaf meat, and then dried lotus seeds and dried yam when making beets.
Broad industry prospects
Tianmen steamed vegetables have played an inestimable role in the development of the local economy, and promoted the development of planting, aquaculture, and catering. Steamed vegetables accounted for more than 80% of the turnover of Tianmen ’s catering industry. "The shop sign. At the same time, Tianmen Steamed Vegetables has become a gourmet brand. Many people have opened Tianmen Steamed Vegetable Stores to international metropolises such as Beijing, Guangzhou, and Shanghai. Some Chinese restaurants abroad also see "Tianmen Steamed Vegetables" everywhere. The brand value of dishes is inestimable.
The industrialization of Tianmen steamed vegetables is accelerating, moving from the traditional model of “steam and sell now, steam and eat” to the fast food industry and modern marketing. Through vacuum packaging, a series of instant foods are jumping onto various supermarket counters, becoming convenient and fast delicious food. In 2012, Tianmen Shuixiangyuan Food Co., Ltd. adheres to the mission of inheriting Tianmen steamed vegetables, builds the foundation of Tianmen's unique gourmet culture, provides a variety of Tianmen specialty ingredients, and is committed to the development, production and sales of Tianmen steamed vegetables. The main products of steamed vegetables are flour-steamed meat, home-style dishes, flour-steamed beef, flour-steamed artemisia, etc., sold online and offline, and exported to all parts of the country.
A steamed vegetable industry chain that produces, supplies, and sells Tianmen is forming. The introduction of industrialization will form a bright avenue for the industrial development of Tianmen steamed vegetables.