How to microwave steam-food without the hassle of steaming?
Dollars in a restaurant. Every Chinese household must have at least a wok (Chinese frying pan) to cook but not a teaming pot. A Chinese steaming pot consists normally of three separated layers. The bottom layer is for boiling water to get the steam out to ascend up to the second layer though the many tiny holes in between the two layers. The second layer is for holding the heated steam in order to cook the food laid in the third layer. Then there is a conical type of lid for top cover. This makes the set very bulky. The pot is normally large and cumbersome to handle. This is why not many Chinese would like cook steam food and especially true when the microwave cooking came into the cooking scene. There are many types of microwavable utensil for steaming in the market now, but it is still rather inconvenience to use. As I have a strong savor for steam food and lazy in washing up the many parts of the steaming pot, I have throughout the years found out an easy way of steaming foods in a
