Double steaming
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Double steaming, sometimes called double boiling, is a
bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines.[1]
In
simmer or stew in Mandarin. This technique is also common in Fujian, a neighbouring province of Guangdong
(Canton).
Famous examples
Tong sui, or dessert soups, which contain medicinal herbs can be cooked using double steaming.[1]
yang
.
A dessert dish called double-steamed frog ovaries in a coconut (椰青燉雪蛤膏) is traditionally prepared for women. Chinese medicinal ingredients (including hasma), spices, and rock sugar, are placed inside a young coconut to soak in the original coconut juice. The filled coconut is then double-steamed for several hours. The whole coconut is served whole at the table after dinner. The contents and the inside wall of the coconut are scooped out to be consumed.
See also
Cooking portal
Food portal
- Steaming
- Simmering
- Double boiler
- Bain-marie
- List of steamed foods
References
- ^ ISBN 978-0-313-37626-9.
- ISBN 978-1-56512-744-9.
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| Dry |
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| Wet |
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| Fat-based |
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| Mixed medium | |||||||
| Device-based | |||||||
| Non-heat | |||||||
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