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Steaming

Methods

Steamer

A steamer features a multi-tiered structure. The bottom layer holds water, and the heat from the steam generated when the water boils is used to cook the food in the upper tiers.

Add an appropriate amount of water to the bottom layer of the steamer — place the food in the upper steaming rack — place the steamer on the heat source.

Wok

If you do not have a steamer and only have a standard wok (not a frying pan), you can place a trivet at the bottom of the wok and add enough water to achieve a similar steaming effect.

Add sufficient water to the bottom of the wok — place the trivet inside — place the food on the trivet — turn on the heat and cover.

Precautions

  • Since the heat source is steam, the bottom of the food in the lower tier may become soggy. You can place a steaming cloth under the food to prevent this. Alternatively, you can create a simple makeshift rack for the food using chopsticks.
  • You can use smart devices to set a timer to remind you to turn off the heat, preventing the pot from boiling dry due to forgetfulness.
  • During the steaming process, pay attention to the remaining water level in the bottom area, especially when using a wok, to avoid dry-boiling and potential safety hazards.
  • (Optional) When steaming food in a wok, you can place a steaming tray on top of the trivet.