Steamer: Recipe Book

According to the ubiquitous Internet, steaming is one of the healthiest and easiest ways to cook fresh ingredients.
This method has been used for centuries in Asian cuisine: fish, meat, or vegetables are placed over a pot of boiling water or broth. Hot fumes rise from the pan and cook the food in their own juice.

Steam cooking does not require any fat or oil, as the rising moisture will prevent the food from sticking to the walls or drying out. This is one of the healthiest cooking methods. Also, due to the fact that the products do not have direct contact with the liquid, many useful substances remain in them during heat treatment.
Pots with inserts were replaced by electrical appliances, 2, 3 and even 8-level, which is especially important if there is not enough space in your kitchen.
You can set from two levels to eight, making up as many different combinations and flavors as you can imagine.
You can use a double boiler in different ways: from cooking vegetables, fish, meat, to cereals and desserts. Fish and poultry are particularly good at absorbing more aromas from the herbs and spices they are cooked with.
The aromatic, boiling broth used in the steamer can be served as a gravy or sauce, mixed with any resulting juices flowing into the bowl below. Adding wine, herbs, or lemon zest to the boiling broth will add a special flavor to the top dish.
Steamed food remains tender and juicy, but be careful not to overcook the ingredients as it is difficult to tell the exact cooking time.

Let's try to master this easy-to-use device !!!
I propose to collect recipes for the Steamer in this temka, and decorate the already tested and noteworthy ones, as usual, with separate templates !!

[Steamed salmon with pak choy and ginger]

Steamed salmon with pak choy and ginger
If you have a small steamer, cook two fillets at a time. In a bowl, combine 4 chopped green onion feathers, 5 cm peeled and sliced ​​ginger, 4 tablespoons sherry, 1 1/2 tablespoons soy sauce, and 1 tablespoon sugar. Put 4 heads of pak choy (Chinese cabbage) in a double boiler. Top with 4 salmon fillets and add about 3/4 of the dressing. Steam for 4-5 minutes. Serve the salmon with cabbage, sprinkle with ginger dressing on top.
Marmalade puddings
Beat 110 grams of sugar with 110 grams of butter, mix 1/2 tablespoon of vanilla essence and 1 egg. Stir in 110 grams of sifted flour. Place 2 tablespoons of jam or orange marmalade at the bottom of 4 large molds, and top with the pudding dough. Put a circle of parchment and a piece of foil on top, so that the edges can be folded. Steam for 35 minutes, then turn on plates, bottom up.
Steamed chicken with mushrooms, spinach and cheese
Finely chop 1/2 onion, lightly fry in a mixture of butter and vegetable oil. Add 160 g of shiitake mushrooms and cook for another 2-3 minutes. Add 2 handfuls of chopped spinach and some white wine. Season and cook until very soft. Make cuts in 4 chicken breasts, fill them with the resulting filling and add pieces of cheese (tallegio, for example). Wrap each breast in foil and steam for 15-20 minutes, or until tender.

Vanilla dessert
Beat 4 yolks, 4 tbsp sugar, 425 cream and the seeds, peeled from 1 vanilla pod. Divide into 4 tins and steam for 20-25 minutes. These desserts are delicious and hot and cold with fruit or fruit compote.

Thai shrimp broth
In 1 1/4 l of vegetable broth, boil 3 chives, 1 stalk of lemongrass, 1 tbsp of chopped coriander, 1 tbsp of fish stock, 1 tbsp of soy sauce, 4 slices of ginger and 1 finely chopped red chili for 20 minutes with the lid covered. Bring to a boil and add 1/2 chopped bok choy and 200 grams of young and very small corn cobs, chopped in half (add vermicelli at this point if this is your first course). Cook 400g raw tiger prawns over cooked broth until pink or tender. Serve in deep bowls with fresh coriander.
Cabbage stuffed with porkMix 500g minced pork with 1 can of canned water chestnuts (chillim), chopped, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 1 large grated piece of ginger, 4 chopped green onions and lots of salt and pepper. Remove 4 leaves from the head of young green cabbage and fill each with the pork mixture. Cover with another sheet and steam for 10-15 minutes. Serve with sauteed rice and sweet chili sauce.
Spicy couscous
Fry 1/2 of the chopped onion. Add 1 red pepper and 1 chopped celery stick. Toss with 1/2 tablespoon tomato paste, 1/2 tablespoon cumin, 1/2 tablespoon paprika, and 1 chopped garlic clove. Season, add 220 ml of water and simmer. Meanwhile, put 225g couscous in a bowl. Pour 400 ml of boiling water, 1 tbsp of vegetable oil and a little salt. Leave on for 5 minutes. Then mix the couscous with vegetables and steam for 5-6 minutes. Loosen with a fork and serve hot.
Steamed fish with rosemary and tea
Take 4 perch or trout fillets and season with lemon juice, salt and pepper. Make 570 ml of bergamot tea (earl gray - not in a bag) and bring to a boil. Put a few Chinese cabbage leaves in a double boiler and put the fish and 3 sprigs of rosemary on top of them. Steam for 15-20 minutes until fish is tender.
Potato salad with asparagus, mint and orange
Put 550 g of young potatoes in a double boiler with 2 sprigs of mint and the zest of half an orange. Steam for 5-10 minutes until almost done. Add 200 grams of asparagus (asparagus) - it will be ready in just a couple of minutes. Stir in 1 tablespoon fresh mint, salt, pepper and French dressing.

Fruit nodules with cinnamon
Place about 1 1/2 kg of fruit in a bowl (e.g. chopped plums, pink pears, and frozen berries). Sprinkle with a pinch of brown sugar and cinnamon. Divide into 4 double sheets of foil, add a piece of butter, tie in a knot and steam for 25 minutes.

[Stuffed peppers]

Stuffed peppers

We make minced meat from chicken fillet, chop carrots, onions, garlic into it. Add a little rice and a tomato (tomato) and what is bad in the refrigerator. Today I had a cucumber, Chinese cabbage leaves and a celery stalk. Salt, pepper, add spices. You can add some water. We fill the peppers and put up with the open side in a double boiler for 30 minutes. Serve with herbs and sour cream.
Maraiva recipe.

CHICKEN THIGHS
Rinse the thighs, cut each piece of the lattice type (for better soaking of the spices and better boiling, since there is a bone in the thighs).
Put the thighs in a bowl (other dishes), add salt, chili pepper, "10 vegetables" - seasoning, suneli hops, cut the garlic into 5-6 cloves (for stuffing), 2 slices are enough. slices of garlic for 1 thigh. BQ grill spray (like liquid smoke, if there is no BQ, then liquid smoke can also be sprayed) sprinkle well. Add spices and garlic to your taste. Hold for 15 minutes - marinate.
Wrap 2 pieces in foil (wrap well) Put in a double boiler, excluding, let them stand for 15 minutes in foil - marinate.

1 the vessel is empty, put in the second one with holes, covered with a lid and for 40-45 minutes

Recipe: Belchi.
CHICKEN CHICKEN WITH CHEESE
Ingredients:
Chicken breast 2 pcs.; 3 carrots; onion; 1 egg
For the filling: cheese and dill, garlic if desired (you can add butter).
Cooking method:
Grind breast fillets, onion, carrots in a meat grinder. Add the egg to the minced meat, salt and pepper. Chop cheese, herbs. From minced meat it is necessary to make "pancakes", in the center of which put a piece of cheese, butter and dill, and then wrap it all like pies and steam it. So that the juice does not drain, I cook cutlets in a bowl for cooking rice

EGGPLANT TONGES
A simple and quick dinner. We remove the eggplant plates from bitterness. Minced meat (I have this chicken fillet with carrots, onions, garlic, rice, spices, salt and pepper) put on eggplant plates and send them to the double boiler for half an hour. Serve with herbs.
Maraiva recipe.

CHICKEN ROLL WITH DRIED FRUIT
Ingredients:
* chicken fillet 500 g
* zest with 1/2 lemon
* dried apricots, raisins - a handful
* small apples 1/2 pc
* rosemary pinch
* salt to taste
* olive oil 1 tablespoon
* small hot pepper
We beat the chicken fillet a little. We make a filling of dried apricots, raisins, apples, lemon zest with the addition of pepper, rosemary and salt (you can add oil). We wrap the roll. You can put it in the baking sleeve. We put in a double boiler for half an hour. Bon Appetit!
Nikon's recipe.

CHICKEN BREASTS IN MUSTARD SAUCE

Take 2-4 chicken breasts, cut into thin strips.
Put in a bowl and fill with juice 1-2 lemons.
Add 1 st. spoon of olive oil and set aside for an hour.
While the meat is marinated, make the sauce - 2 tbsp. spoons are not spicy, you can Dijon mustard, and 2 tbsp. tablespoons of mayonnaise of normal fat content.
Add to the meat and mix thoroughly. You don't need to salt.
We line the double boiler with food foil so that the edges hang over the sides by 10-20 cm.
We spread the prepared chicken breasts, wrap the edges of the foil, but not tightly.
We turn on for 25-30 minutes.
This dish can be eaten on its own with any vegetable side dish or salad.
you can cool, add pineapple cut into cubes, fresh or unsweetened canned and season with mayonnaise and olive oil sauce, in a 1: 2 ratio.
Recipe from LENusik !!

Information from the site: parovarky. Thanks to the authors !!!!

[Steamed fish with rosemary and tea]

Steamed fish with rosemary and tea
Take 4 perch or trout fillets and season with lemon juice, salt and pepper. Make 570 ml of bergamot tea (earl gray - not in a bag) and bring to a boil. Put a few Chinese cabbage leaves in a double boiler and put the fish and 3 sprigs of rosemary on top of them. Steam for 15-20 minutes until fish is tender.
Thanks to the authors !!!

I will bring the theme to life
I used this recipe two times in SKOROVARKE Liberty ON cabbage litters river fish - Pelengasa
and In cabbage leaves marine Natoteniya - I liked this one more
Steam it! And tasty and healthy

And I will revive ...
I looked into this topic - I would like to express my gratitude to the author for the work on a selection of dietary recipes that are very convenient for losing weight.
Thanks for the couscous recipe. I have it like shoe polish, but somehow it is not given to me. I will try this recipe.

And I will add recipes and information I cook in a double boiler, I made sure that healthy can be tasty

Thanks for the selection of Recipes. And I will study with pleasure.

[mamusi]

mamusi, to your health!