There are these ready-made steamed vegetables in the supermarket, such as braised pork with plum vegetables, steamed pork with rice flour, fragrant pork ribs with zongzi, clam stuffed meat, pagoda meat, minced eggplant meat, sweet boiled pork and so on. There are many semi-finished steamed vegetables, which can be selected according to your preference. When buying semi-finished steamed vegetables, you must observe the manufacturer, production date and other information to avoid buying expired or deteriorated goods. Semi-finished steamed vegetables have diversified tastes, saving time and effort in cooking, and can be directly cooked after purchase.

The source of steamed vegetables

In Hubei, steamed vegetables have a long history, a large number, colorful techniques and a wide audience. Most dishes need to be rolled, wrapped, pasted and pulped with grain flour and pulp before steaming, which plays a role in regulating the pH value of foods made from animal meat. In Mianyang, Hubei, no matter what dishes, locals can steam them out, so there is a saying that there is no need to steam them.

With the different seasons, the contents of Mianyang three certificates have also changed. Because of the steaming method, the original color of the dish is preserved, which can be regarded as a green dish. Steamed vegetarian dishes can best ensure that nutrition will not be lost, so Mianyang Sanzheng can rejuvenate in the wave of scientific eating.

The original so-called three steaming, that is, steamed meat, steamed fish and steamed vegetables, can choose dozens of kinds of amaranth, taro, pumpkin, chrysanthemum and lotus root at will, which is quite in line with the nutritional balance of meat and vegetables. This dish is also called Mianyang steamed rice noodles. Steamed vegetables are wrapped in mashed rice flour. The original flavor of the dish is matched with the flavor of rice, with a long aftertaste.