Steaming and boiling are both very good cooking methods. The difference is that if boiled, some water-soluble nutrients will run into the soup, and the steamed soup will be much less. Therefore, whether it is steamed or boiled soup, you should drink it in your stomach and not waste it.

2. Other vitamins still exist in the soup after boiling, just drink the soup.

You're right. Cover when cooking to reduce food oxidation by air. It is certainly better to use a pressure cooker, and the cooking time is shorter.

3. Wash vegetables, cut, not cut, to avoid the loss of water-soluble nutrients into the vegetable washing water.

Stir-fry quickly. Shortening cooking time can reduce the loss of vitamin C.