Monday, September 19, 2011

Steamed Vegetables healthier, You see How to Process..

Steaming is one of the fastest and most efficient way to cook fresh vegetables. In addition, also in better health than the boil.
Steamed vegetables retain their nutrients capable, not decomposed in water, as if boiled. Besides, we can save energy as well. You can steam vegetables while cooking rice in a rice cooker stacking, for example.
How to serve it too easy. You can combine them with the sauce, or sprinkled with your favorite salad dressing, or traditionally, combined with the peanut sauce: a gado-gado.
Difficulty: Moderately Easy
What is needed:
    Vegetables (like broccoli, green beans, cabbage)
    Large pot lid
    metal basket or strainer (that fits in the pan)


1. Wash vegetables and place in basket or strainer.
2. Place a basket or strainer in the pot. Side of the basket or strainer should be prominent in the outer sides of the pan, allowing the basket or colander that will hang over the pan.
3. Place a little water in a saucepan. Never mind too much, enough to boil for several minutes.
4. Cover the pan with the lid loose. Make sure that is not sealed; no way for steam to come out, so that vegetables do not become brown color
5. Place the pan on the stove. Turn the stove on high temperature until the water begins to boil, then reduce after boiling.
6. Let the vegetables steam for 10-15 minutes hitting. Steamed vegetables ready to serve, good for salad, salad, or in eat right.


Steamed Vegetables healthier, You see How to Process..

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