The time of steaming vegetables varies according to different dishes. Generally speaking, the longer the steaming time, the softer the taste of dishes will become, but it may also lead to excessive loss of nutrients. So not all dishes are suitable for steaming as long as possible.

For some tender vegetables, such as tender bean sprouts, broccoli, etc., the steaming time is generally short to maintain their freshness and taste. For some hard vegetables, such as carrots and potatoes, steaming may take longer to ensure that they are completely cooked.

In addition, the steaming time of meat also needs to be determined according to the size of meat. Some red meats, such as beef and pork, need to be steamed for a long time to ensure cooking, while chicken or fish needs to be cooked for a short time to maintain its tender and smooth taste.

Generally speaking, the time of steaming vegetables should be decided according to the characteristics of the dishes and personal taste. If you like the dishes softer, you can extend the cooking time appropriately. But be careful not to overcook it, so as not to affect the nutritional value and taste of the dishes.