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  The steaming method of Chinese medicine cuisine is a cooking technique that uses steam to heat and cook dishes. Its characteristics include high temperature (above 100 degrees Celsius), timely heating, thick and pure soup, and the ability to maintain the shape of the ingredients. This method is not only used for cooking but also for initial processing (such as soaking and washing) and keeping food warm and sterilized.

  The specific method is to place the ingredients in a container, add seasonings, broth or clear water (some do not add broth or clear water, called dry steaming), cover and steam until cooked. The fire time depends on the nature of the ingredients. Generally, dishes that are steamed but not overcooked can be made with strong fire, taken out of the pot immediately after cooking is completed, while those with certain shape requirements should be steamed slowly over medium heat to maintain the shape and color of the medicinal dish.

  There are five types of steaming methods for Chinese medicine: powder steaming, package steaming, sealed steaming, capped steaming and clear steaming.

  1. Steaming with powder: After mixing the medicine and food with seasonings, mix in rice flour and steam it. For example, the method of making lotus leaf steamed chicken.

  2. Steaming in a package: After mixing the medicine and food with seasonings, wrap them tightly with leaves or lotus leaves and steam until cooked. Such as the method of making lotus leaf wind-dried meat.

  3. Steaming with wrapping: After mixing the medicine and food with seasonings, put them in a container, cover the mouth with cotton paper, and steam until cooked. Such as the preparation method of Cordyceps sinensis duck.

  4. Steaming and inverting: Place the food or medicine neatly in a suitable container, steam it, then invert it into a bowl before serving. Examples include steamed red dates with pork knuckle and astragalus steamed eel segments.

  5. Steaming: Also known as clear stewing, there are two types, including steaming with separation of water. The medicinal food is placed in a box or bowl, seasonings and a small amount of white broth are added, then steamed to completion. Examples include the preparation methods for Beimu chicken and Qixie quail.

  For example:

  Red dates steamed with pork knuckle

  Ingredients: 8 red dates, 500g pork knuckle, 50g bean sprouts, 15ml cooking wine, 15ml soy sauce, 15g sugar, 15g scallions, 3g MSG.

  Production:

  1. Remove the hair from the pigs trotters, scrub them clean, put them in a boiling pot of water to cook until they are cooked through, remove and drain off excess water, skin side down, cut into 3cm square pieces (be careful not to cut through the skin).

  2. Ginger and scallions are washed clean, ginger is sliced, scallions are cut into sections, put in a bowl, add soy sauce, sugar, Shaoxing wine, salt, MSG, 500g water, stir well to make juice; Wok is placed on high heat, pour in the juice and bring to a boil, then put in the pork belly meat with skin side down, cook until it turns red and shiny, remove and drain.

  Steam bowl washed clean, red dates washed and put in the bottom of the bowl, then the pork knuckle meat is placed in the bowl, and the sprouts are placed on top.

  4. After the steamer is boiling, put the bowl with the pork knuckle into the steamer, cover it with a lid and steam over high heat for 55 minutes. Turn off the heat, remove the steamer, use a plate to hold down the steaming bowl, flip it over onto the plate and serve.

  Function: Tonifying spleen and stomach, benefiting Qi and generating fluid, nourishing Qi and blood. Indicated for deficiency of both Qi and blood, gastric insufficiency with poor appetite, insufficient Qi and blood fluid, disharmony between nutrient and defensive Qi, and womens restlessness syndrome.