Introduction: In daily life, our diet is basically fried, braised, stewed and choked. Although it can also supplement some nutrients to the human body, what I want to say is that steamed vegetables are healthier. Dietary fiber in steamed vegetables can avoid many diseases caused by protein and excessive oil intake, so eat it 2-3 times a week. ...

Nutritional value of steamed vegetables;

1, steamed vegetables are cooked at low temperature, with less nutrient loss.

2, the materials are convenient, green and healthy, and the dietary fiber is easier to digest and absorb after softening.

3, the taste is light, and there are few condiments, which helps to cultivate the habit of light diet and bid farewell to heavy taste.

4, balanced nutrition, steamed vegetables with flour, can provide carbohydrates.

5, the dietary fiber content is rich, which helps to reduce blood lipids and excrete intestinal endotoxin.

The basic method of steaming vegetables:

Wash the leaves, cut them into 125px, let the leaves retain a little water, sprinkle some oil, add a little salt, and then add a proper amount of flour, and then steam them in the pot. It's that simple. Of course, root vegetables such as carrots can also be used instead of leafy vegetables.