1, from the point of view of never destroying food nutrition: cooking food protects the nutrition of dishes most, and vegetables retain a lot of nutrients such as water and vitamins in this cooking method;

2. Steamed vegetables are cooking methods that use the steam generated after boiling as a heat transfer medium to make food mature. Steamed vegetables have the characteristics of high water content, moist, soft and waxy, original flavor, fresh soup and clear taste;

3. The steamed vegetable raw materials are in a closed state during the heating process and are in direct contact with steam. Generally, the heating time is short, and the water will not evaporate a lot, so the original taste of the finished product is always there, and the taste is tender or soft.