The formation of steamed vegetables is closely related to Liuyang people's cooking habits. In the past, rural families had a large population and a lot of farm work, so they didn't have much time to cook lunch and dinner. Therefore, they usually cooked three meals of rice at once in the morning, boiled the rice in a large pot, boiled it until it was six or seven minutes cooked, then fished it up and steamed it in a rice cooker. Rice soup was poured into a wok and mixed with rice bran to feed the pigs, while the whole cooking took place. It not only saves time but also makes delicious food, which is a simple and practical wisdom of life.
The basic dishes are: dried lentils, diced bacon, steamed ham, steamed potatoes with chopped peppers, steamed Tujia wax meat, steamed eggs, steamed eggplant, steamed dried beans, steamed taro, steamed white tofu, dried tofu, yellow tofu, black tofu, stinky tofu, white bean curd, braised tofu, steamed green pepper, steamed fish head, steamed baked fish, and. Steamed vegetables are rich in color, mostly spicy. However, due to the elimination of fire by steam, the toxin is removed and the lungs are moistened.