It is very important to control the water and then use salt to kill, because the green leafy vegetables water itself is more, and the vegetables after washing water control is not too easy. Previously steamed shredded red radish did not use salt to kill, but shredded radish drying.
On the question of mixing oil, I do not advocate mixing, eat steamed vegetables itself want less oil, oil and frying the same effect, of course, do not exclude the oil friends can mix. I did two kinds at a time, hair observation after mixing oil steamed out of the dish more loose some, not easy to stick. Not mixed with oil is relatively weak.
On the issue of steaming time, I think seven or eight minutes on the line, spinach is easy to cook. The one without oil I steamed for about 10 minutes, and the bottom part was a bit sticky and the vegetables were a bit overcooked.
In Tupperware, I saw people using the microwave to steam shredded carrots, and the carrots were wiped out and tossed with oil and noodles, and then steamed in the microwave for two to three minutes, and the results were fine. This is inspired by the microwave oven than the general effect of the steamer will be better, because it is less steam, but at that time they use this method to steam spinach will not work, so I think it is very critical step is to use salt to kill the water.
Previously, many times steamed are unsuccessful, today finally succeeded, feel and the market to sell the difference is not very big, very excited, so the operation of their own detailed description of the method, I hope to love to eat steamed vegetables friends have to help. I love steamed vegetables, there is a specialty steamed vegetables, many times to ask for advice, people do not say much, so I have to figure it out. With this successful experience, I think it can also be promoted to steamed celery, broom thin.