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How to evaluate Chongqing cuisine steamed cuisine

1. From the point of view of never destroying the nutrition of food, cooking food is the best way to protect the nutritional components of dishes, and vegetables retain a lot of nutrients such as water and vitamins under this cooking method;

2. Steamed vegetables are cooking methods that use water vapor 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. Steamed vegetables are in a closed state during heating, and directly contact with steam. Generally, the heating time is short, and the water will not evaporate in large quantities, so the original flavor of the finished product is all there, and the taste is tender or soft.