Try not to open the pot lid halfway when steaming vegetables, so as not to affect the texture and taste of the dishes.

Let’s learn the “steaming” technique together!

The heat of steamed vegetables depends on the raw materials. Steamed vegetables have high requirements on the freshness of food ingredients, so the ingredients must be fresh. You also need to pay attention to the heat when steaming vegetables. The size of the heat generally depends on the raw materials. For raw materials with fresh and tender texture, it is generally necessary to put boiling water into the pot and steam them quickly over high heat, such as aquatic products, seafood, vegetables, etc.; for raw materials with thicker texture, it is generally necessary to steam them until crispy, so it is best to put boiling water into the pot and steam over high heat slowly. Steaming, such as steamed pork; for ingredients with tender texture, such as eggs, it is best to put boiling water into the pot and steam slowly over low heat.

There is knowledge in placing the raw materials of steamed vegetables. If the raw materials of our steamed vegetables are not single, we need to pay attention to the knowledge of placing the raw materials. When there are more than two kinds of raw materials for steaming vegetables, it is best to place the raw materials in layers: generally speaking, vegetables that are not easy to mature are placed on top, vegetables that are easy to mature are placed at the bottom; vegetables with lighter colors are placed on top , the darker-colored dishes are placed at the bottom; the dishes with less soup are placed on top, and the dishes with more soup are placed at the bottom.

Season the steamed vegetables before steaming. If there are no special requirements, under normal circumstances, we should mix the raw materials with seasonings or pickle them before steaming them in the pot, because the ingredients are not easy to taste after being steamed. It is also difficult to taste during the heating period, and sometimes we add seasoning after steaming, but that is only an auxiliary and supplementary seasoning.

There are tips for putting in and out of the pot. Be sure to put the raw materials into the pot to steam after the water in the pot boils. The heating time is generally 2 to 3 minutes shorter than the prescribed time. Do not take out the pot immediately after stopping the fire. Use the residual heat to steam for a while, the taste will be better.