Small bowls of vegetables in the market are in the form of small bowls of cooking, so they are all fried first and then placed in the heat preservation cabinet for heat preservation. In fact, this mode of eating is borrowed from the small bowl of steamed vegetables in Liuyang. Since five hundred years ago, every household in Liuyang has liked to use small bowls or small earthenware bowls to steam several dishes on the rice in wooden retort. With the reform and opening up in the 1980s, Liuyang people began to move their food technology and methods to restaurants, and gradually formed a business. However, imitators from all over the world did not know how to steam it, and gradually replaced it with cooking, which gradually formed the present "small bowl dish". Small bowls of vegetables come from Liuyang steamed vegetables, and the differences between them are as follows:

1, cooking methods are different: Liuyang steamed vegetables are freshly steamed, while small bowls of vegetables are freshly fried.

2, steamed vegetables are more labor-saving: small bowls of vegetables consume high labor costs, because it is impossible to save manpower to fry now, and a chef must be invited; Liuyang steamed vegetables are steamed first and then sold, which saves manpower and does not need a chef. Generally, 4-5 people can go to a 100 square meter store.

3, the requirements for ingredients and seasonings are different: cooking can cover up the freshness of ingredients through a lot of seasonings, and the requirements for ingredients are relatively low, which is why most stores like to use cooking instead of steamed vegetables; Liuyang steamed vegetables are simple in seasoning and have high requirements on ingredients, seasoning and oil. To make authentic Liuyang steamed vegetables, we must "have good oil, good seasoning and good raw materials".

4. The gross profit margin of steamed vegetables is higher: although the raw materials used in small bowls of cooking can be less exquisite, its gross profit is not very high because of the oil consumption and seasoning of cooking; Liuyang steamed vegetables use steaming method, although it has high requirements for raw materials and seasonings, but it does not waste oil by frying, and it does not need too much seasoning to maintain its original flavor, so steamed vegetables are more fuel-efficient and seasoning-saving. In addition, steamed vegetables can steam hundreds of bowls at a time, which saves fuel, so Liuyang steamed vegetables have a higher gross profit margin.

5. Steamed vegetables are more nutritious and hygienic: steaming can maintain the taste, shape and nutrition of food to the greatest extent, ensure that nutrition is not lost, and avoid the destruction of effective ingredients and the generation of harmful substances caused by uneven heating and excessive frying. During the steaming process, the harmful ingredients in the raw materials of the dishes can be eliminated to the greatest extent, and the tableware is sterilized by steam, thus avoiding the chance of secondary pollution. Therefore, steaming vegetables is the most ideal cooking method for people.