中国菜烹饪技法之蒸Chinese cooking technique---Steaming

“蒸”是利用滚水的蒸气烹饪食物。先是烧开水，然后把食物放在水上的隔层，盖上盖，让热蒸气把食物制熟。这样制作食物，味道鲜美，而成很健康。主要是制作是食物是海鲜、鱼类、肉类。

Steaming takes advantage of the steam of boiling water to cook food. First make water boil, then put the food on the inter layer, cap it to let the hot steam cook it thoroughly. By this way the food can be tasty and very healthy. The suitable food for this style includes seafood, fish and meat.