编辑“︁蒸”︁

[[File:CantoneseSteamedfish.jpg|thumb|400px|[[蒸魚]]是最常使用蒸的菜餚之一]]
[[File:ChineseSteamedEgg.jpg|thumb|400px|[[蒸水蛋]]也是最常使用蒸的菜餚之一]]
'''蒸'''是一种[[烹饪]]方法。指把食材放於[[蒸籠]]等器皿，置入注[[水]]的蒸具如[[鑊]]，利用熱力把水加熱成[[蒸汽]]，以蒸汽加熱烹熟食材的过程。

在東亞飲食文化，蒸煮是最常見的烹調方法之一，[[中國菜]]以蒸來烹調的食品以[[肉]]類、[[魚]]類及[[蛋]]類為主，蒸[[豆腐]]亦很常見，根据[[食品]]原料的不同，可分为猛火蒸，中火蒸和慢火蒸三种。相对而言，西方飲食的蒸煮則較多用於[[蔬菜]]，較少蒸肉類的菜式。

==歷史==
目前已發現的最早蒸煮廚具來自於[[中國]][[黃河流域]]，約公元前5000年前後被使用<ref>{{cite journal|last=Chen|first= Cheng-Yih |title= Early Chinese Work in Natural Science|location= Hong Kong|publisher= Hong Kong University Press| page= 198|year=1995|isbn= 962-209-385-X}}.</ref>，在[[日本]]則發現了[[舊石器時代]]的最早的蒸煮陶具<ref>{{Cite web |url=http://palaeolithic.jp/nl/newsletter22.pdf |title=存档副本 |access-date=2018-12-16 |archive-date=2020-12-06 |archive-url=https://web.archive.org/web/20201206165516/http://palaeolithic.jp/nl/newsletter22.pdf |dead-url=no }}</ref><ref>Hideji Harunari., [https://doi.org/10.4116/jaqua.40.517 Transition from the Palaeolithic to the Jomon Period.] The Quaternary Research (Daiyonki-Kenkyu), 2001 Volume 40 Issue 6 Pages 517-526, {{doi|10.4116/jaqua.40.517}}</ref>。在[[義大利]]及[[薩丁尼亞島]]則發現了[[青銅器時代]]的蒸具<ref>{{Cite web |url=http://preistoriadelcibo.iipp.it/contributi/3_21.pdf |title=存档副本 |access-date=2018-12-16 |archive-date=2020-12-06 |archive-url=https://web.archive.org/web/20201206073420/http://preistoriadelcibo.iipp.it/contributi/3_21.pdf |dead-url=no }}</ref>。北美[[亞歷桑那州]]有發現約一萬年前用來蒸食物的土坑<ref>{{cite journal|url=https://books.google.com/books?id=II7dCNi-ibYC&pg=PA33&lpg=PA33&dq=ancient+pit+steam+cooking&source=bl&ots=NG9fF_AV4R&sig=e8EC9HZkccZ9ajiIxQBooJrbnns&hl=en&sa=X&ei=24_rVIbDAoHlggSntIJo&ved=0CCsQ6AEwBg#v=onepage&q=ancient%20pit%20steam%20cooking&f=false|title=Ancient Steam Pit Cooking|author=Rich Johnson|date=March 1999|work=Primitive Outdoor Skills|editor=Richard L. Jamison|publisher=Horizon Publishers|page=33|ISBN=0-88290-666-6|access-date=2018-12-16|archive-date=2021-04-27|archive-url=https://web.archive.org/web/20210427214051/https://books.google.com/books?id=II7dCNi-ibYC&pg=PA33&lpg=PA33&dq=ancient+pit+steam+cooking&source=bl&ots=NG9fF_AV4R&sig=e8EC9HZkccZ9ajiIxQBooJrbnns&hl=en&sa=X&ei=24_rVIbDAoHlggSntIJo&ved=0CCsQ6AEwBg#v=onepage&q=ancient%20pit%20steam%20cooking&f=false|dead-url=no}}</ref>。

==蒸煮的優點==

* 保留營養
*: 以烹調蔬菜為例，蒸煮導致[[葉酸]]（维他命B）的流失率約為15%、[[沸腾|燙滾]]（[[白灼]]）則流失35%；[[维他命C]]在蒸煮下同是流失15%、白灼則為25%，其他的養分在兩種烹調法下都有類似的流失率<ref>{{cite web | url=http://www.nal.usda.gov/fnic/foodcomp/Data/retn6/retn06.pdf | title=美國農業部養分保持係數發表書6 | deadurl=yes | archiveurl=https://web.archive.org/web/20081007134925/http://www.nal.usda.gov/fnic/foodcomp/Data/retn6/retn06.pdf | archivedate=2008-10-07 }}</ref>。
* 蒸可以使容易破碎的食物保持完整的形状，例如蒸鱼，蒸鸡蛋羹。

==參考資料==
{{reflist}}

==相關==
*{{link-en|蒸食列表|List of steamed foods}}

{{烹飪技術}}

[[Category:烹调方法]]
[[Category:烹饪术语]]