Steamed vegetables include: steamed pork ribs, baby cabbage with chopped pepper vermicelli, steamed minced meat tofu, chopped pepper yuba, steamed shrimp with vermicelli, emerald meat roll, steamed towel gourd with golden garlic, steamed flounder and yam meatballs.

"Steaming" is a cooking method in which raw materials are put into a vessel and heated by steam to make seasoning materials mature or crisp. Its characteristic is to keep the original shape, juice and flavor of dishes. Compared with frying, frying, frying and other cooking methods, steamed vegetables contain less oil, which can preserve various nutritional components of dishes to a great extent, which is more in line with the requirements of healthy diet.

Matters needing attention

Correct use of heat is the key to the success of steamed vegetables. Different dishes need different firepower and time to heat. Generally speaking, dishes that require fresh and tender texture usually use big fire, full steaming and fast steaming, and the heating time varies from 5 minutes to 20 minutes, depending on the degree of discontinuity.

The dishes with older texture, larger volume and need to be steamed and crispy need to be steamed in boiling water 1 to 4 hours; The raw materials are tender, or after careful processing, it is best to steam them slowly with medium and small fire boiling water.

In the process of steaming vegetables, raw materials should not be mixed with seasonings, especially when the gas in the cage is saturated, the juice of the dishes itself is not easy to seep out, and the seasonings are more difficult to enter the raw materials. Therefore, steamed vegetables mainly rely on seasoning before heating and must be adjusted once.