CN221060370U - Electric steamer - Google Patents

Abstract

The utility model provides an electric steamer, which comprises a heating base and an upper cover, wherein the heating base is provided with a steam generation cavity, the electric steamer also comprises a steamer component and a dry steaming component which are sequentially arranged between the heating base and the upper cover from top to bottom, the steamer component is communicated with the steam generation cavity, the dry steaming component comprises a dry steamer and a dry steaming cover, the dry steaming cover is arranged on the heating base in a supporting way, the dry steaming cover comprises a water receiving disc and an annular coaming which extends downwards from the lower surface of the water receiving disc, and a part of the bottom wall of the water receiving disc, which is positioned in the coaming, the coaming and the dry steaming pot are encircled to form a closed dry steaming space. The dry steaming cover can be used as a water receiving disc of the steamer component and a steaming cover of the dry steamer at the same time, no additional component is needed, and the increase of the cooking space and the influence on the heat efficiency can be avoided while the cost is reduced.

Description

Electric steamer

Technical Field

The utility model relates to the field of small household appliances, in particular to an electric steamer.

Background

The electric steamer heats food by high-temperature steam to achieve the aim of cooking food, and can be used for cooking various food materials such as fish, shrimp, meat, wheaten food and the like.

After the cooking space is filled with high-temperature steam, the high-temperature steam can be condensed into a large amount of condensed water on a container or a cover body for placing food along with the time lapse, the production of the condensed water can influence the quality and the taste of part of food, and therefore, a dry steaming cover is required to be arranged independently, and the cost is increased due to the increase of parts.

Disclosure of utility model

In view of the above, it is necessary to provide an electric steamer without separately providing a dry steaming cover.

The utility model provides an electric steamer, which comprises a heating base and an upper cover, wherein the heating base is provided with a steam generation cavity, and further comprises a steamer component and a dry steaming component which are sequentially arranged between the heating base and the upper cover from top to bottom, the steamer component is communicated with the steam generation cavity, the dry steaming component comprises a dry steamer and a dry steaming cover, the dry steamer is erected on the heating base, the dry steaming cover comprises a water receiving disc and an annular coaming which downwards extends from the lower surface of the water receiving disc, and a part of the bottom wall of the water receiving disc, which is positioned in the coaming, the coaming and the dry steaming pot are encircled to form a closed dry steaming space.

Among the above-mentioned electric steamer, the steam that heating base produced can be full of the culinary art chamber that upper cover and heating base formed, the food steamer subassembly is located dry steaming subassembly top, dry steaming cover is located between food steamer subassembly and the dry steaming pot, on the one hand dry steaming cover can form confined dry steaming space with the dry steaming pot is encircled, on the other hand, the water collector of dry steaming cover can accept the juice that the food steamer subassembly probably drips again, dry steaming cover can be the water collector of food steamer subassembly again as the food collector of food steamer subassembly simultaneously promptly and is the steaming cover of dry steaming pot, need not additionally to increase the part, when reduce cost, can avoid cooking space increase again, influence thermal efficiency.

In one embodiment, the steaming cooker comprises a containing part, a connecting part and a supporting part, wherein the supporting part is arranged outside the containing part in a surrounding manner, the supporting part is arranged on the heating base in an erected manner, and the connecting part is connected between the containing part and the supporting part.

The food steamer comprises a food storage part, a supporting part, a heating base, a steamer component, an upper cover and other structures, wherein the food storage part is used for storing food; food to be steamed is placed in the accommodating part, the coaming is covered on the accommodating part and forms a steaming space with the accommodating part, and steam cannot enter the accommodating part.

In one embodiment, the connecting portion is provided with a ring groove formed by recessing, and the lower edge of the coaming is inserted into the ring groove.

So set up, can promote the leakproofness and the stability that dry distillation lid covered in the holding portion to condensate water on the bounding wall can play the effect of liquid seal between the inner wall of lower edge and the annular of bounding wall to the annular, further promotes the leakproofness between bounding wall and the holding portion, promotes the culinary art effect.

In one embodiment, the bottom wall of the coaming is provided with a ring groove formed by recessing, and the connecting part is correspondingly provided with a protrusion matched with the ring groove.

So set up, can promote the leakproofness and the stability that dry distillation lid covered in the holding portion.

In one embodiment, the connecting part is provided with a first steam hole, and the first steam hole is arranged outside the dry steaming space.

So set up, the steam that heating base produced can flow to the upside of dry steaming cover through first steam hole, realizes that steam can be full of whole culinary art chamber, improves cooking efficiency.

In one embodiment, the first steam holes are spaced apart along the circumference of the receiving portion.

The setting like this for steam can follow the upside that the first steam hole flows to dry steaming lid again after evenly covering outer diapire and the lateral wall of holding portion, thereby can improve the utilization ratio of steam, promote cooking efficiency.

In one embodiment, the accommodating portion is square or circular, and the first steam holes are uniformly distributed along the circumferential direction of the accommodating portion.

So set up, square and circular shape accommodation portion can be convenient for production and processing, and the user of also being convenient for will dry steaming the subassembly and place the upper cover on the dry steaming the subassembly on the heating base, simple to operate is swift.

In one embodiment, the dry steaming cover further comprises a lapping edge extending outwards from the side wall of the water receiving disc, and a second steam hole is formed in the side wall of the water receiving disc; the steamer component is arranged on the overlap edge, and the steam cavity of the steamer component is communicated with the steam generation cavity through a second steam hole.

So set up, dry steaming cover is through the lower edge and the overlap of bounding wall support simultaneously on dry steamer stability when can guarantee that the bounding wall lid closes in the holding portion to the top that the steam that flows out from the steam generation chamber flows to dry steaming cover through the second steam hole, thereby can improve cooking efficiency, promote the utilization ratio of steam.

In one embodiment, the steamer assembly comprises a steaming rack and a steaming tray, wherein the steaming tray is provided with a third steam hole, and the steaming rack is arranged above or below the steaming tray.

The steaming tray is used for containing food, and the steaming rack is used for enclosing a steaming cavity with the steaming tray; steam below the steaming tray can flow into the steaming cavity through the third steam holes; the juice on the steaming tray can also fall into the water receiving tray through the third steam hole.

In one embodiment, the dry-steaming lid further comprises a handle extending convexly outward from the rim.

So set up, the user can lift or place the dry steaming lid through the handle, be convenient for operate.

Drawings

Fig. 1 is a sectional view of an electric steamer in a first embodiment of the utility model;

FIG. 2 is an enlarged schematic view of FIG. 1 at A;

fig. 3 is an exploded cross-sectional view of the electric steamer of fig. 1;

FIG. 4 is an enlarged schematic view at B in FIG. 3;

Fig. 5 is a schematic perspective view of the dry distillation cover in fig. 1.

Reference numerals: 10. an upper cover; 20. heating the base; 30. a steamer assembly; 31. a steaming rack; 32. steaming tray; 321. a third steam hole; 40. a dry steaming assembly; 41. a dry steamer; 411. an accommodating portion; 412. a connection part; 4121. a first steam hole; 4122. a ring groove; 4123. drainage grooves; 413. a support part; 4131. a first support portion; 4132. a second supporting part; 42. a dry steaming cover; 421. coaming plate; 4211. a top wall; 4212. a lower sidewall; 4213. an upper sidewall; 422. overlapping edges; 423. a water receiving tray; 424. a second steam hole; 425. a handle.

Detailed Description

The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.

It is noted that when an element is referred to as being "mounted to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "disposed on" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "secured to" another element, it can be directly secured to the other element or intervening elements may also be present.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this utility model belongs. The terminology used herein in the description of the utility model is for the purpose of describing particular embodiments only and is not intended to be limiting of the utility model. The term "or/and" as used herein includes any and all combinations of one or more of the associated listed items.

The electric steamer heats food by high-temperature steam to achieve the aim of cooking food, and can be used for cooking various food materials such as fish, shrimp, meat, wheaten food and the like. After the cooking space is filled with high-temperature steam, the high-temperature steam can be condensed into a large amount of condensed water on a container or coaming for placing food along with the time lapse, the production of the condensed water can influence the quality and taste of part of food, and therefore, a dry steaming cover is required to be arranged independently, and the cost is increased due to the increase of components.

In order to solve the above problems, the present utility model provides an electric steamer, as shown in fig. 1 to 5, which does not require a separate dry steaming cover.

As shown in fig. 1 to 2, in particular, the electric steamer comprises a heating base 20 and an upper cover 10, the heating base 20 is provided with a steam generation cavity, the electric steamer further comprises a steamer component 30 and a dry steaming component 40 which are sequentially arranged between the heating base 20 and the upper cover 10 from top to bottom, the steamer component 30 is communicated with the steam generation cavity, the dry steaming component 40 comprises a dry steamer 41 and a dry steaming cover 42, the dry steamer 41 is arranged on the heating base 20, the dry steaming cover 42 comprises a water receiving tray 423 and an annular enclosing plate 421 which extends downwards from the lower surface of the water receiving tray 423, and a part of the bottom wall of the water receiving tray 423, which is positioned in the enclosing plate 421, the enclosing plate 421 and the dry steaming cover 41, form a closed dry steaming space.

As described above, in order to prevent the condensed water from affecting the quality and taste of a portion of food, the conventional electric steamer is separately provided with a dry steaming cover. In the electric steamer provided by the embodiment of the utility model, the steamer component 30 is positioned above the dry steaming component 40, and the dry steaming cover 42 is positioned between the steamer component 30 and the dry steaming pot 41, on one hand, the dry steaming cover 42 can form a closed dry steaming space around the dry steaming pot 41, on the other hand, the water receiving tray 423 of the dry steaming cover 42 can receive juice possibly dropped from the steamer component 30, so that the quality and taste of food in the dry steaming space are prevented from being influenced due to the fact that the juice enters the dry steaming space, and meanwhile, excessive juice is prevented from flowing into the heating base 20 to pollute the water of the heating base 20, namely, the dry steaming cover 42 can be used as the water receiving tray 423 of the steamer component 30 and also as a steaming cover of the dry steaming pot 41, no additional component is needed, the cost is reduced, and meanwhile, the increase of cooking space and the influence on the heat efficiency are avoided.

The steam generated by the heating base 20 can fill the cooking cavity formed by the upper cover 10 and the heating base 20, and the food in the dry steaming space is heated by the dry steamer 41, and the food in the dry steaming assembly 40 is kept warm by the dry steamer cover 42. At the same time, the steam is also capable of heating the food within the steam cavity of the basket assembly 30. The user can put into food in the food steamer subassembly 30 as required and wet steaming, perhaps put into the dry space of steaming subassembly 40 and carry out dry steaming to steam can not get into in the dry space of steaming subassembly 40, the dry space of steaming subassembly 40 and food in the food steamer subassembly 30 are two independent spaces, food in the dry space of steaming subassembly 40 and food in the food steamer subassembly 30 can not cross the flavor each other, thereby avoid influencing the taste of food material itself, promote the culinary art effect of electric steamer.

Because food in the dry steaming component 40 is not in direct contact with steam, compared with the heating efficiency of direct steam cooking, the heating efficiency is lower, therefore, the dry steaming component 40 is arranged at a position which is closer to the heating base 20, the steam generated by the heating base 20 can firstly heat the outer wall of the dry steaming pot 41, and the steam can flow to the upper sides of the steamer component 30 and the dry steaming cover 42 after completely covering the outer bottom wall and the outer side wall of the dry steaming pot 41, so that the dry steaming component 40 is in a high-temperature environment, the steam utilization rate can be improved, and the cooking efficiency of food in the dry steaming space of the dry steaming component 40 can be improved.

As shown in fig. 2 to 3, the steamer 41 includes a receiving portion 411, a connecting portion 412 and a supporting portion 413, the supporting portion 413 is disposed around the receiving portion 411, the supporting portion 413 is mounted on the heating base 20, and the connecting portion 412 is connected between the receiving portion 411 and the supporting portion 413. The accommodating part 411 is used for accommodating food; the supporting part 413 is used for erecting the accommodating part 411 on the heating base 20 below and supporting the structures such as the steamer component 30 or the upper cover 10 above; the connection part 412 serves to connect the receiving part 411 and the supporting part 413, and also serves to support the dry distillation cover 42. Food to be steamed is placed in the accommodating part 411, the enclosing plate 421 is covered on the accommodating part 411 and encloses a sealed heating and steaming space with the accommodating part 411, and steam does not enter the accommodating part 411.

It should be noted that the accommodating portion 411, the connecting portion 412 and the supporting portion 413 of the steaming pan 41 may be integrally formed with the same material, or may be formed with different materials. When different materials are selected for molding, the accommodating portion 411 is usually made of a metal material with better heat conduction performance, such as stainless steel; the connecting portion 412 and the supporting portion 413 may be made of plastic, and the connecting portion 412 and the supporting portion 413 are fixedly connected with the accommodating portion 411 through two-shot molding or clamping.

As shown in fig. 3 to 4, the support portion 413 includes a first support portion 4131 extending downward from the connection portion 412, the first support portion 4131 for mounting the steamer 41 to the heating base 20, and a second support portion 4132 extending upward from the connection portion 412, the second support portion 4132 for supporting the upper cover 10.

As shown in fig. 2 and 4, in the illustrated embodiment, the connecting portion 412 is provided with a recessed ring groove 4122, and the lower edge of the shroud 421 is inserted into the ring groove 4122. The lower edge of the shroud 421 is inserted into the annular groove 4122 to improve the tightness between the dry steaming cover 42 and the accommodating portion 411, so as to prevent steam from entering the dry steaming space of the dry steaming assembly 40 through the gap between the dry steaming cover 42 and the accommodating portion 411 to affect the cooking effect. In addition, the lower edge of the shroud 421 cooperates with the annular groove 4122 to limit the position of the shroud 421, thereby improving the stability of the shroud 421 when the shroud 421 is covered on the accommodating portion 411.

Because condensate water is also generated on the shroud 421 during cooking, the condensate water on the shroud 421 can flow into the ring groove 4122 along the lower edge of the shroud 421, so that the condensate water is prevented from falling onto food in the accommodating portion 411 to affect the taste of the food. Meanwhile, the condensed water in the annular groove 4122 can also play a role of liquid seal between the lower edge of the shroud 421 and the inner wall of the annular groove 4122, so that the tightness between the shroud 421 and the accommodating part 411 is further improved, and the cooking effect is improved. Of course, a sealing member such as a gasket may be provided between the lower edge of the shroud 421 and the inner wall of the ring groove 4122 to improve the sealing property between the shroud 421 and the accommodation portion 411.

As shown in fig. 4, when the condensed water remaining in the ring groove 4122 is more, it can flow into the heating base 20 through the first steam holes 4121 on the connection part 412. In order to prevent the condensed water in the ring groove 4122 from flowing into the accommodating portion 411 from the side far from the first steam hole 4121, the connecting portion 412 may further be provided with a drainage groove 4123 communicating the ring groove 4122 with the first steam hole 4121.

In another embodiment, the bottom wall of the shroud 421 is provided with a recess forming a ring groove 4122, and the connecting portion 412 is correspondingly provided with a protrusion matching the ring groove 4122. The matching of the ring groove 4122 on the shroud 421 and the protrusion on the connecting portion 412 can also improve the tightness between the dry steaming cover 42 and the accommodating portion 411, and limit the position of the shroud 421, so as to improve the stability of the shroud 421 when covering the accommodating portion 411.

As shown in fig. 2 and 5, in the illustrated embodiment, the dry-steaming lid includes a top wall 4211, a lower side wall 4212 extending downward from the top wall 4211, and an upper side wall 4213 extending upward from the top wall 4211. Wherein, the lower side wall 4212 is a shroud 421 (the top wall 4211 and the lower side wall 4212 may also be said to form a shroud 421, the shroud 421 and the water tray 423 have a common top wall 4211), and the upper side wall 4213 and the top wall 4211 are enclosed to form the water tray 423. The top wall 4211 and the lower side wall 4212 are used for covering the accommodating portion 411, and the water receiving tray 423 formed by the top wall 4211 and the upper side wall 4213 is used for receiving condensed water.

As shown in fig. 3 to 4, in one embodiment, when the dry steaming pot 41 is erected on the heating base 20 to cover the entire heating base 20, the connection portion 412 is provided with the first steam holes 4121, and the first steam holes 4121 are disposed outside the dry steaming space. The steam generated by the heating base 20 can flow to the upper side of the dry steaming cover 42 through the first steam hole 4121, so that the steam can fill the whole cooking cavity, and cooking efficiency can be improved compared with the case of heating only the dry steaming pot 41. The first steam hole 4121 is provided outside the dry steaming space, so as to prevent steam from entering the dry steaming space of the dry steaming component 40 to affect cooking effect.

In another embodiment, when the dry steaming pot 41 is erected in the heating base 20, and a gap is provided between the outer periphery of the dry steaming pot 41 and the inner wall of the heating base 20 to allow steam to pass through, the connecting portion 412 may not be provided with the first steam hole 4121, so long as the heating base 20 is ensured to flow in the cooking cavity and can fill the entire cooking cavity, and the embodiment of the present utility model is not particularly limited herein.

As shown in fig. 3, the first steam holes 4121 are provided at intervals along the circumferential direction of the accommodating part 411, so that steam can flow from the first steam holes 4121 to the upper side of the dry steaming cover 42 after uniformly covering the outer bottom wall and the outer side wall of the accommodating part 411, thereby improving the steam utilization rate and the cooking efficiency of food in the dry steaming space of the dry steaming assembly 40.

Wherein, the accommodating portion 411 and the connecting portion 412 may be square as shown, and the first steam holes 4121 are uniformly spaced along four sides of the square connecting portion 412; a strip-shaped first steam hole 4121 may be formed on each of the four sides of the square connecting portion 412; alternatively, the accommodating portion 411 and the connecting portion 412 may have other regular or irregular structures such as a circular shape, and the first steam holes 4121 are uniformly distributed along the circumferential direction of the connecting portion 412, so long as sufficient steam is ensured to uniformly flow from the lower side of the dry steaming pot 41 to the upper side of the dry steaming cover 42 through the first steam holes 4121. The square and round accommodating part 411 can facilitate production and processing, and is convenient for a user to place the dry steaming component 40 on the heating base 20 and place the upper cover 10 on the dry steaming component 40, and is convenient and quick to install.

As shown in fig. 2 and 5, in the illustrated embodiment, the dry steaming cover 42 further includes a rim 422 extending outwardly from a side wall of the water tray 423, and a second steam hole 424 is formed in the side wall of the water tray 423; the steamer assembly 30 is arranged on the overlapping edge 422, and the steam cavity of the steamer assembly 30 is communicated with the first steam hole 4121 and the steam generating cavity through the second steam hole 424. The rim 422 is located on the side of the upper side wall 4213 of the shroud 421 remote from the top wall 4211 and is used to support the dry steaming lid 42 to the second support portion 4132 and also to support the basket assembly 30 or upper lid 10 above the dry steaming assembly 40. The dry steaming cover 42 is embedded in the ring groove 4122 through the lower side wall 4212 of the shroud 421 and is supported by the second supporting portion 4132 through the flange 422, so that stability and tightness of the shroud 421 when the shroud 421 is covered on the accommodating portion 411 can be ensured, and steam is prevented from entering the dry steaming space of the dry steaming assembly 40.

The upper side wall 4213 of the coaming 421 extends upwards obliquely from the edge of the top wall 4211 to a side far away from the top wall 4211, so that the water receiving tray 423 can cover the bottom of the whole food steamer assembly 30, juice generated from the food steamer assembly 30 can fall into the water receiving tray 423, the upper side wall 4213 is obliquely arranged, so that juice falling onto the upper side wall 4213 can flow into the water receiving tray 423 along the inner wall of the upper side wall 4213, and the juice is further prevented from flowing into the heating base 20 to pollute the water in the heating base 20.

Since the first steam hole 4121 is formed in the connection portion 412, steam flowing out of the first steam hole 4121 can directly flow to the upper side of the dry steaming cover 42 through the second steam hole 424 formed in the upper side wall 4213, thereby improving cooking efficiency and improving steam utilization rate. In addition, the second steam hole 424 is arranged on the upper side wall 4213, so that the second steam hole 424 is higher than the top wall 4211, and juice in the water receiving tray 423 can be prevented from flowing onto the connecting part 412 through the second steam hole 424.

In another embodiment, when the water pan 423 does not completely cover the bottom of the entire steamer assembly 30, the upper side wall 4213 may not be provided with the second steam hole 424, and the steam flowing out of the first steam hole 4121 may flow to the upper side of the dry steaming cover 42 through the gap between the outer circumference of the water pan 423 and the second supporting part 4132.

As shown in fig. 5, the dry-steaming lid 42 further includes a handle 425, the handle 425 extending convexly outward from the rim 422. The user can lift or place the dry steaming cover 42 through the handle 425 for easy operation.

As shown in fig. 1 and 3, the steamer assembly 30 includes a steaming rack 31 and a steaming tray 32, a third steam hole 321 is provided on the steaming tray 32, and the steaming rack 31 is disposed above or below the steaming tray 32. The number of the steaming trays 32 and the steaming racks 31 can be one, two or more, and the steaming trays 32 and the steaming racks 31 are sequentially stacked, so that the electric steamer can cook a plurality of different foods at the same time. The steaming tray 32 is used for holding food and also used for supporting the steamer assembly 30 on the dry steaming assembly 40, the heating base 20 or the steaming rack 31 below; the steaming rack 31 is used for enclosing a steaming cavity with the steaming tray 32 and also used for supporting the upper cover 10 or the steaming tray 32 above. The steam under the steaming tray 32 can flow into the steaming cavity through the third steam hole 321 to heat the food in the steaming cavity. The juice on the steaming tray 32 can also fall into the water receiving tray 423 through the third steam hole 321, so that the phenomenon that the quality and the taste of food are influenced due to the fact that the juice is left on the steaming tray 32 is avoided.

As shown in fig. 3, a plurality of third steam holes 321 are provided on each steam shelf 31 at intervals to ensure that sufficient steam uniformly flows from the underside of the steam shelf 31 into the basket assembly 30 through the third steam holes 321.

The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.

The above examples illustrate only a few embodiments of the utility model, which are described in detail and are not to be construed as limiting the scope of the utility model. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the utility model, which are all within the scope of the utility model. Accordingly, the scope of protection of the present utility model is to be determined by the appended claims.

Claims (10)

1. The utility model provides an electric steamer, includes heating base (20) and upper cover (10), heating base (20) have steam generation chamber, its characterized in that still include from last under set gradually in food steamer subassembly (30) and dry steaming subassembly (40) between heating base (20) with upper cover (10), food steamer subassembly (30) with steam generation chamber intercommunication, dry steaming subassembly (40) include dry steamer (41) and dry steaming cover (42), dry steamer (41) set up in heating base (20), dry steaming cover (42) include water collector (423) and from water collector (423) lower surface downwardly extending's annular bounding wall (421), water collector (423) diapire be located part in bounding wall (421) with dry steamer (41) enclose and form confined dry steaming space.

2. An electric steamer as claimed in claim 1, characterized in that the dry steamer (41) comprises a containing part (411), a connecting part (412) and a supporting part (413), the supporting part (413) is arranged outside the containing part (411) in a surrounding manner, the supporting part (413) is arranged on the heating base (20) in an erected manner, and the connecting part (412) is connected between the containing part (411) and the supporting part (413).

3. An electric steamer as claimed in claim 2, characterized in that the connecting portion (412) is provided with a recessed ring groove (4122), and the lower edge of the shroud (421) is inserted into the ring groove (4122).

4. An electric steamer as claimed in claim 2, characterized in that the bottom wall of the shroud (421) is provided with a recess forming a ring groove (4122), and the connecting portion (412) is correspondingly provided with a protrusion cooperating with the ring groove (4122).

5. An electric steamer as claimed in claim 3 or 4, characterized in that the connecting part (412) is provided with a first steam hole (4121), the first steam hole (4121) being provided outside the dry steaming space.

6. An electric steamer as claimed in claim 5, characterized in that the first steam holes (4121) are arranged at intervals along the circumference of the housing (411).

7. An electric steamer as claimed in claim 6, characterized in that the accommodating portion (411) is square or circular, and the first steam holes (4121) are uniformly distributed along the circumference of the accommodating portion (411).

8. The electric steamer of claim 1, characterized in that the dry steaming cover (42) further comprises a rim (422) extending outwardly from a side wall of the water receiving tray (423), the side wall of the water receiving tray (423) being provided with a second steam hole (424);

The steamer component (30) is arranged on the scrap (422), and a steam cavity of the steamer component (30) is communicated with the steam generation cavity through a second steam hole (424).

9. An electric steamer as claimed in claim 6, characterized in that the steamer assembly (30) comprises a steaming rack (31) and a steaming tray (32), a third steam hole (321) is arranged on the steaming tray (32), and the steaming rack (31) is arranged above or below the steaming tray (32).

10. The electric steamer of claim 8, characterized in that the dry steaming lid (42) further comprises a handle (425), the handle (425) extending convexly outward from the rim (422).