First, steamed vegetables are heated by steam, and the temperature is only 100℃, which does little damage to the nutrients in food, while when we are cooking, the oil temperature can reach 200-300 Baidu. When rice, flour and corn flour are steamed, their nutrients can be preserved above 95%, but when fried, they lose about 50% of vitamin B2 and nicotinic acid, and almost all of vitamin B 1. Related research also found that the content of polyphenols in steamed vegetables, such as quercetin, was significantly higher than other cooking methods. Therefore, compared with roasting, roasting, frying, frying and other cooking methods, the nutrients in steamed vegetables can be preserved better. Although the two cooking methods, boiling and stewing, have the same temperature as steamed vegetables, the soup of ingredients is easy to be lost when cooking and stewing, and the heating time is often longer, which requires more condiments to flavor. It can be seen that steaming vegetables is indeed a healthy cooking method that retains raw materials and nutrition.

Second, this dish does not need to be oiled when it is processed, just add a little sesame oil when it is mixed with soup. Therefore, it is a rare "ultra-low-fat dish". On the one hand, such low-fat dishes are rare on the dining table. On the other hand, it is also very suitable for modern people who eat too much fat.

Third, steamed vegetables don't need too much salt. The processing of steamed vegetables does not need to add salt, just add a little salt to the last soup to taste. Modern people's salt intake is generally high, and such dishes also help us to reduce salt.

Fourth, steamed vegetables are widely used in raw materials. China's thousand-year-old food culture is known as "no food can be steamed". In Henan folk, there are basically no vegetables that can't be steamed, and when cooking steamed vegetables, many kinds of vegetables are often used as raw materials, such as potatoes, celery, carrots, eggplant, lotus roots, chrysanthemums and even wild vegetables. The steamed vegetables are not only brightly colored, but also fully embody the concept of dietary diversification. In addition, we don't have to stick to wheat flour for the flour with steamed vegetables. Corn flour, millet flour and various kinds of miscellaneous bean flour are all good choices, which can help us supplement coarse grains.