異族通婚 食之衝擊

猶太人丈夫,中國人妻子,還有個8歲的猶中女兒,食佔據了生活中很多時間

竹蒸籠

在香港從未用過蒸籠煮食,在這裡卻因為外子有個蒸籠而用了好幾次,早前那個蒸籠終因年事已高而退休,我們又去買了新的蒸籠回來。

在香港上茶樓,大都還用竹蒸籠,看著食物在熱騰騰的竹蒸籠裡,特別覺得美味,記得以前跟一班年輕同事飲茶,叉燒包來了,大家搶著拿包,一下子包都不見了,那些蒸籠的蒸氣還在上升,大家搶得開心,也吃得開心,那是一段難得的工作日子。

這裡的中國餐廳都是用金屬蒸籠的,看到那些蒸籠,已給食物的味道打了折扣。

有時在電視上看到老番教觀眾用蒸籠煮食,一輪雞手鴨腳的動作,真的很可笑;又有一些老番以為蒸甚麼都要用蒸籠,不知道我們有小金屬腳架或竹架,蒸魚蒸餸一流。

這天為蒸籠開光,蒸了牛肉包。

01/10/2009 - Posted by | 口褔以外, 家常便飯

8 則迴響 »

  1. Is there a way to use bamboo steamer if I don’t have a wok?

    迴響 由 Exile from HK | 01/11/2009 | 回覆

  2. Yes, I used a pan that is big enough to put the bamboo steamer. As there is a cover come with the bamboo steamer, u don’t need a lid of the wok. If you use a pan that is not much bigger than the bamboo steamer, use some foil to wrap the bottom edge of the bamboo steamer to avoid burning.

    迴響 由 alison | 01/11/2009 | 回覆

  3. 你真係越嚟越掂,用竹蒸籠添﹗我家那兩個是不鏽鋼的,大大個,在賣餐館用具店買的。

    迴響 由 readandeat | 01/11/2009 | 回覆

  4. Thanks, Alison:

    I am thinking that bamboo ones may be more difficult to clean, no? Stainless steel ones just go right into the dishwasher.

    迴響 由 Exile from HK | 01/12/2009 | 回覆

  5. readandeat,
    你用甚麼來蒸?還是連底盤那種?

    Exile from HK,
    It is easy to clean. I just wash it with in the sink. It may help to simplify the cleaning if you put a leaf on the bottom instead of putting food directly on the bamboo. I think the most important thing is let it dry thoroughly. I just feel the chemical reaction of food and stainless steel can never compare with the bamboo ones.

    迴響 由 alison | 01/12/2009 | 回覆

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