Cantonese Steaming

Steaming is a popular cooking method in Cantonese cuisine, known for its emphasis on freshness, simplicity and health. Steamed dishes are popular because they retain the natural flavor, color and nutrients of the ingredients while reducing the need for added fats, oils and seasonings. Steaming is also relatively quick and easy, and can be done with minimal equipment and space. It is no wonder that Cantonese chefs have mastered the art of steaming and have created a rich variety of steamed dishes that showcase the best of their local ingredients and cooking techniques.

One of the most famous steamed dishes in Cantonese cuisine is the classic "Cantonese steamed fish". This dish is usually made from fresh whole fish, such as tilapia, sea bass or grouper, steamed with a simple but delicious seasoning of soy sauce, ginger, scallions and sesame oil. The fish is first cleaned, carved into scales and divided to allow for even cooking and seasoning absorption. Then, it is placed on a plate or bamboo steamer, with some aromatics and seasonings stuffed in the cavity and sprinkled on top. The steaming time varies depending on the size and thickness of the fish, but medium-sized fish usually takes about 10-15 minutes. The result is a tender, moist, fragrant fish that is perfect for sharing with rice or noodles.

Another classic Cantonese steamed dish is "Steamed Pork Ribs with Black Beans". Made from pork ribs, this dish is marinated in fermented black beans, garlic, ginger and soy sauce, then steamed until soft and juicy. The black beans add a salty and pungent flavor to the meat, while the garlic and ginger help balance it out. Some variations of this dish also include the color and texture of diced bell peppers, carrots or onions. Steamed pork ribs with black beans are a popular snack and can also be served as a main dish with rice or noodles.

In addition to fish, Cantonese cuisine has a strong tradition of steamed vegetables, highlighting the delicate flavors and textures of the greens. One such dish is "Steamed Eggplant with Garlic Sauce. The dish consists of thinly sliced eggplant steamed until soft, then drizzled with a garlic, spicy and savory sauce made from soy sauce, vinegar, sugar, chili oil and sesame oil. The result is a dish that is both refreshing and satisfying, with a good balance between sweet, sour and fresh flavors.

Another popular steamed vegetable in Cantonese cuisine is "steamed mixed mushrooms". This dish is made with a variety of mushrooms such as shiitake, oyster and enoki, which are gently blanched and then steamed with a simple seasoning of soy sauce, oyster sauce and sesame oil. The mushrooms retain their natural flavor and texture, and the seasoning adds depth and richness to the dish. Steamed mixed mushrooms can be served as a side dish or as a vegetarian main course.

In addition to these classic dishes, Cantonese cuisine has many innovative and creative steamed dishes that incorporate new ingredients and techniques. For example, "Steamed Lobster with Egg Whites" is a popular dish that combines the sweetness and richness of lobster meat with the lightness and fluffiness of egg whites. The lobster is steamed with some ginger and green onions, then the meat is removed from the shell and mixed with beaten egg whites and soy sauce.

Simple recipes:

The first dish is winter melon and pork ribs soup. The ingredients include winter melon, pork ribs, cowpeas, barley and ginger. Note that cowpeas and barley need to be soaked in advance and the pot should be covered with plastic wrap or sealed. If you use wolfberries instead of barley, you can make the soup with wolfberries, red dates and ginger. Note that the wolfberries and red dates also need to be soaked in advance and the pot should be covered or sealed with plastic wrap.

The second dish is steamed chicken with cordyceps and shiitake mushrooms. Mix chicken thighs, cordyceps, shiitake mushrooms, oil, salt, soy sauce, corn starch, pepper and sugar, then pour over ginger and steam. Please note that the dried cordyceps need to be soaked in advance.

The third dish is salted fish meatloaf. Use pancetta with a fat to lean ratio of 3:7, chopped and then mixed with soy sauce, oil, salt, corn starch and sugar. Then topped with salted fish and ginger, sprinkled with green onions and steamed.

The fourth course was steamed ribs with black bean sauce. The ribs are marinated with salt, soy sauce, sugar, corn starch, fried black beans and fried garlic, then mixed well, sprinkled with ginger and steamed. Finally, garnish with green onions.

The fifth dish is steamed egg custard. Beat three eggs with water, strain the mixture, pour it into a bowl, and cover with a lid to steam. Note that the ratio of eggs to water is about 1:1.5. Once steamed, drizzle with soy sauce.

Next is steamed loofah with kombucha. Cut the loofah into slices, arrange them neatly, and sprinkle with dried fruits. Mix minced and fried garlic with soy sauce, oil, sugar and salt and pour over the loofah. Please note that the dried fruits need to be soaked in advance.

Finally, steam shrimp with garlic and vermicelli. Place the vermicelli on top first, then the shrimp on top. Mix minced and fried garlic with soy sauce, sugar, salt and corn starch, then pour over shrimp and vermicelli. Note that the vermicelli needs to be soaked in advance and water needs to be added before steaming to prevent it from getting too dry.

Once everything is ready, place it in the steamer for about 40 minutes and serve. Because it is steamed quickly, the nutrients are retained and the taste is better. Enjoy.