is well known that many cooking methods, such as frying, frying and frying, will not only cause the loss of nutrients in food, but also may produce carcinogens. For the sake of everyone’s health, nutrition experts recommend using steaming cooking method, which can better preserve the nutrition of food, but also in line with the principle of light diet. However, if you want to make delicious steamed dishes, you also have skills!
“steaming” is a cooking method in which raw materials are put into utensils and heated with steam to make the raw materials mature or crispy. Compared with frying, frying, frying and other cooking methods, the steamed dishes contain less oil, and can largely preserve the various nutrients of the dishes, which is more in line with the requirements of healthy diet. The difference between
is that it has no high temperature when cooking, and the boiling point of water in steamed vegetables is only 100 ℃, so the nutrients can be better preserved. Studies have shown that the contents of polyphenols, such as flavonoids and quercetin, in steamed vegetables are significantly higher than those in other cooking methods. In addition, steamed food is easier to digest than other cooking methods, and is very suitable for people with poor digestion.
however, there are also skills when cooking steamed vegetables! Raw materials should be fresh: because the protein in the raw materials is not easy to dissolve in water, and the condiments are not easy to penetrate into the raw materials, so the food should be tender and juicy, and dry and hard things like beef tendon are not suitable for steaming. Dipping before steaming: the time of soaking and flavoring should be long, and the spicy seasoning should not be used, otherwise the fresh taste of raw materials will be restrained. Or add the sauce after steaming. The sauce should be salty and suitable, not too thick. Steaming with boiling water: steaming with high boiling water, suitable for tender raw materials, such as fish, vegetables, etc., for about 15 minutes. For raw materials with coarse texture and requiring to be steamed crisp and rotten, they should be steamed with high heat boiling water for a long time, such as crispy duck, steamed pork with flour, etc. Dishes with fresh raw materials, such as eggs, should be steamed slowly over medium or low heat.