Beginning of autumn, the first sign of cool autumn, is prone to five "autumn dryness" symptoms, such as dry body, dry and itchy skin, dry mouth and cleft lip, and cold and cough. In addition to paying attention to preventing autumn dryness, we should also pay attention to nourishing yin, promoting fluid production and moistening the lungs. But if you want to eat nutritious and healthy food, you must do "steamed vegetables" that are smoke-free, oil-free, fat-free and do not lose nutrition. Here, we recommend "Steamed Sydney glutinous rice lotus root with Lily" and "Steamed Baby Vegetable with Garlic" which are suitable for keeping healthy and preventing dryness, nourishing yin and moistening lung, enhancing immunity and preventing colds in autumn, so as to eat "Steamed Health"!

The benefits of eating "steamed vegetables" can reduce the three highs, prevent cardiovascular diseases and resist aging.

Steaming is a simple, convenient, healthy and smokeless cooking method. It is more in line with the requirements of modern healthy diet to steam food with the steam generated after boiling as a heat transfer medium. Steamed vegetables can be seen in daily meals, restaurant banquets and street shops. Steamed vegetables occupy an important position in our daily diet, especially with countless benefits to health.

Zhang Ye, a mainland nutrition expert, said in his new book Steamed Vegetables for Three Meals a Day: Four Seasons Care, Five Organs Health Care, Symptomatic Treatment, and Eating Healthy Physique that eating steamed vegetables for three meals a day has many benefits, including reducing the three highs, preventing the risk of cardiovascular diseases and chronic diseases, and helping to resist aging.

Eating steamed vegetables is healthy and nutritious.

1. The nutrition is completely preserved with little loss.

Steaming can maintain the taste, shape and nutrition of food to the greatest extent, ensure that nutrients are not lost, and avoid the destruction of nutrients and the generation of harmful substances caused by uneven heating and excessive frying. The content of polyphenols (such as quercetin) in steamed vegetables is obviously higher than that in vegetables cooked by other methods.

2. Light and less oil, lock water to prevent chronic diseases.

Steamed vegetables have good water-locking effect, are light and less fat, and can prevent food from producing more fat by cooking twice, thus preventing the occurrence of chronic diseases such as three highs and cardiovascular diseases. At the same time, it reduces the probability that edible oil will be oxidized and harmful free radicals will be produced in the body when food is fried and cooked at high temperature, which is helpful for the body to resist aging.

Steamed vegetables have good water-locking effect, are light and have little fat. Cooking twice can prevent food from producing more fat, thus preventing the occurrence of chronic diseases such as "three highs" and cardiovascular diseases.