The calorie content of steamed cilantro is 106 calories/100g. According to the query related information, Liuyang steamed vegetables is a traditional dish in Hunan cuisine, rumored to have originated in the Ming Dynasty, after more than 500 years of development. Steamed waxy vegetables are the main, basic dishes are: dry lentils steamed wax meat, steamed ham meat, chopped pepper steamed potatoes, steamed Tujia wax meat, steamed eggs, steamed eggplant, steamed dry bean curd, steamed taro, as well as steamed white tofu, dry tofu, yellow tofu, black tofu, stinky tofu, white sand tofu, marinated tofu, steamed green chili peppers, and so on. There are also many ways to make Liuyang Steamed Vegetables. Liuyang steamed vegetables is a traditional unique dishes in Hunan cuisine, originated in the eastern part of Liuyang, has a history of nearly 600 years, according to legend, the end of the Yuan and the beginning of Ming Dynasty, Zhu Yuanzhang sent troops to war with Chen Youliang, a time of frequent fighting, people are not happy, Liuyang people to avoid the official arrests, had to hide deep in the mountains, in order to less see the smoke of the cooker, the smart people of Liuyang will be the vegetables and rice with the steamed rice, rice is good vegetables are also ripe, which saves the time of cooking, but also not easy to expose the trail, from then on, Liuyang people will be steamed with the meal, so that save time to cook! In order to see less smoke, the clever Liuyang people will steam vegetables and rice together, rice is also cooked vegetables, so as to save time cooking, and is not easy to expose the whereabouts of the Liuyang steamed dishes were born. Ancient county records, Liuyang has always been rich in three things: fireworks, chrysanthemum stone, Acacia bird. Today, fireworks, chrysanthemum stone are internationally renowned, and with the famous, there is a thriving business Liuyang steamed vegetables.