Steamed ribs with lobster sauce, steamed eggs with clams, steamed eggplant with cold salad, steamed pumpkin, steamed tofu with minced meat, steamed chicken with Flammulina velutipes, steamed cod with mushrooms, steamed fish with lobster sauce, and steamed meat pie with garlic. These dishes can be steamed, and the method is simple.

Benefits of steamed vegetables: Steamed vegetables retain the original nutrients such as protein and cellulose to the greatest extent.

Steamed vegetables retain the original flavor of the dishes and bring out the natural and simple flavor of the food.

Steaming is an environmentally-friendly and healthy cooking method, which has no oil smoke, is healthy and can keep the kitchen clean.

Steamed vegetables are easier to digest than stir-fried vegetables. They don't touch high-temperature oil, and their nutrition is well maintained. Steamed vegetables are rotten and very good for the gastrointestinal system.

How to steam eggplant with cold sauce;

Ingredients: 2 eggplant, sesame oil, soy sauce, salt, sugar, garlic cloves, pepper and onion.

Peel the eggplant, clean it, put it in a steamer, and steam for about 15-20 minutes. It should be noted that when the eggplant is steamed, the whole eggplant should be steamed, which can prevent the eggplant from absorbing excess water during steaming and the taste of the eggplant becomes weak. To judge whether the eggplant is ripe, you can poke it with chopsticks. It is easy to poke the eggplant to indicate that it is ripe. ?

After the steamed eggplant is cooled, cut it into long strips or tear it into long strips and put it on a plate.

Cut onion into flowers, cut sesame oil, soy sauce, salt, sugar and garlic into paste, chop pepper and stir together to make sauce.

Pour it on the eggplant and mix well. It's hot every day in summer, and cold salad can appetize.

References:

Vegetables are still steamed healthy-Sohu. com