Steaming is one of the first cooking methods mastered by the ancestors of the Chinese nation. Among the bronze wares of the Shang Dynasty in my country, there are cooking utensils used as steamers. Steaming is also a cooking method generally praised by nutrition experts in recent years. It will not damage the nutrients of food too much, and from the perspective of gourmet, steaming will better maintain the shape and taste of food.

　　Everyone knows the boiling point of water is 100°C, and the temperature of water vapor is generally between 100°C and -101°C. If the food is cooked in a pressure cooker, the temperature can reach 106°C. Within this temperature range, proteins, fats, and carbohydrates will be fully matured and properly decomposed, and the nutrients in food will allow the body to absorb them reasonably. And the most important thing is that no harmful substances are produced.

　　 You can use steam to cook refreshing and fresh steamed dishes, such as steamed mandarin fish and steamed fish head with chopped pepper; you can also make soft glutinous crispy grilled dishes, such as plum dish. Steamed vegetables have distinctive characteristics. Compared with frying, steaming has a lower and constant temperature, less damage to nutrients, and less extra moisture and lost moisture in the ingredients. So steamed food is more nutritious and natural in taste than fried, grilled and stewed food. The exuded broth can also be used when preparing dishes. This is also a reflection of the reasonable cooking method of Chinese food compared to Western food.

　　 Today I made sorghum noodles steamed with stalks of artemisia stalks and steamed rapeseed with soybean powder. Supermarkets sell cooked soybean powder. After trying them raw and cooked, I think it is still good to cooked soybean powder. Time, keep the green color and fresh taste. At the beginning, I tried 10 minutes, 8 minutes, and 5 minutes respectively, and they were relatively soft and rotten. Only three minutes were okay. Therefore, the dietary recommendations of the dietitian must be based, so the lecture is too confident.

　　Bean noodle steamed stalks of wormwood:

　　Materials: 200 grams of cooked soybean flour, 400 grams of rapeseed, and 50 grams of carrot shreds.

　　Seasoning: 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of olive oil.

　　Method;

　　 1. Wash the rapeseed and cut into 1 cm segments, mix well with salt and MSG.

　　 2. After the rapeseed is mixed with soybean powder, sprinkle with carrot and olive oil.

　　3. Steam on the top for 3 minutes.

　　Nutrition review:

　　Making some fresh vegetables at home is basically done by frying or stewing, and some even use the method of frying and roasting, these methods or More or less will cause different levels of loss of nutrients in vegetables. Steamed dishes are not familiar to many people. In fact, it has been around for a long time. For example, there are many steamed dishes in Hubei and Henan dishes.

　　Steamed vegetables can retain nutrients to the maximum. As everyone knows, vegetables are also the same. It can be manufactured in the shortest possible time and does not take up too much time for you. The TV is made while resting, and a set of dinners may be cooked in the same pot at the same time. They are not only delicious, but also nutritious and time-saving. Why don''t you do it?