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  2. How to Steam Vegetables 4 Different Ways—Including in the ...

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  3. List of steamed foods - Wikipedia

    en.wikipedia.org/wiki/List_of_steamed_foods

    Mantou – a type of cloud-like steamed bread or bun popular in Northern China. [5] Steamed bread – produced and consumed all around the world Tingmo – a steamed bread in Tibetan cuisine. [6] Wotou – a type of steamed bread made from cornmeal in Northern China; Milk roll – a steamed bread roll originating in Blackpool, Lancashire [7]

  4. Steaming - Wikipedia

    en.wikipedia.org/wiki/Steaming

    However, steamed clams are prepared by steaming. With Chinese cuisine, vegetables are usually stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed. For example: Steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken and steamed goose. [citation needed]

  5. Outline of food preparation - Wikipedia

    en.wikipedia.org/wiki/Outline_of_food_preparation

    Steaming – boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food. Double steaming – Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours.

  6. Algerian couscous - Wikipedia

    en.wikipedia.org/wiki/Algerian_couscous

    The couscous is steamed twice and then olive oil is added at the end. It is served alongside buttermilk or milk. [43] [44] Aubergine couscous: This refers to a variation of vegetable couscous that includes the addition of aubergines (eggplants) and often includes meat. The dish typically consists of a flavorful sauce, which is usually red in ...

  7. Leaf vegetable - Wikipedia

    en.wikipedia.org/wiki/Leaf_vegetable

    Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients into an edible package like a tortilla.

  8. Gujarati cuisine - Wikipedia

    en.wikipedia.org/wiki/Gujarati_cuisine

    Main dishes are based on steam cooked vegetables with different spices and dals that are added to a vaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients. Salt , sugar , lemon , lime , and tomatoes are used frequently to prevent dehydration in an area where temperatures reach 50 °C (122 °F) in the shade.

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