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liuzhou

liuzhou

38 minutes ago, jmacnaughtan said:

ETA: I seem to remember huiray talking about Chinese cooks doing this - cooking vegetables in fat rather than in steamers.  Seemed like a good idea :)

 

I've mentioned this many times, but in over twenty years in China, I've never, ever seen anyone steam vegetables. Fish, yes. Eggs. Pork. Bread and buns, of course. But never vegetables. They are always stir-fried (in lard (pork fat) or oil) or used in soups/hot pots..

 

As I've also said before many times, I've never seen a bamboo steamer in a domestic kitchen in China. None of my friends have them and I wouldn't know where to buy one if I had to. There is a street full of kitchen supply shops only ten minutes walk away. They don't have them. They are only used in dim sum restaurants and dumpling/steamed bread shops, although even there they are dying. The metal ones are deemed to be more hygienic.

liuzhou

liuzhou

35 minutes ago, jmacnaughtan said:

ETA: I seem to remember huiray talking about Chinese cooks doing this - cooking vegetables in fat rather than in steamers.  Seemed like a good idea :)

 

I've mentioned this many times, but n over twenty years in China, I've never, ever seen anyone steam vegetables. Fish, yes. Eggs. Pork. Bread and buns, of course. But never vegetables. They are always stir-fried (in lard (pork fat) or oil) or used in soups/hot pots..

 

As I've also said before many times, I've never seen a bamboo steamer in a domestic kitchen in China. None of my friends have them and I wouldn't know where to buy one if I had to. There is a street full of kitchen supply shops only ten minutes walk away. They don't have them. They are only used in dim sum restaurants and dumpling/steamed bread shops, although even there they are dying. The metal ones are deemed to be more hygienic.

liuzhou

liuzhou

27 minutes ago, jmacnaughtan said:

ETA: I seem to remember huiray talking about Chinese cooks doing this - cooking vegetables in fat rather than in steamers.  Seemed like a good idea :)

 

I've mentioned this many times, but In twenty years in China, I've never, ever seen anyone steam vegetables. Fish, yes. Eggs. Pork. Bread and buns, of course. But never vegetables. They are always stir-fried (in lard (pork fat) or oil) or used in soups/hot pots..

 

As I've also said before many times, I've never seen a bamboo steamer in a domestic kitchen in China. None of my friends have them and I wouldn't know where to buy one if I had to. There is a street full of kitchen supply shops only ten minutes walk away. They don't have them. They are only used in dim sum restaurants and dumpling/steamed bread shops, although even there they are dying. The metal ones are deemed to be more hygienic.

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