When cooking steamed vegetables, heat and time are very important. The principle of steaming is to fully heat food with high-temperature steam in a closed space, which is an important factor affecting the taste and appearance of steamed vegetables. In the process of steaming, if the time is not up, then you must not open the lid at will, because the temperature difference between the inside and outside of the pot is large, and suddenly opening the pot will make cold air enter the pot, affecting the temperature in the pot, thus affecting the food in the pot. If it is pasta, the skin will collapse in most cases. If it is meat, it will affect its softness and even taste. Of course, if it's time to steam, then we should not hesitate to turn off the fire immediately and take out the food. Excessive heating will also affect the taste of food and the shape of finished products.