STEAMED Vegetables are essential for good health and to boost body immunity. Green and organic vegetables must be eaten in our daily life. Steamed Vegetables have a rich value in different vitamins A (beta-carotene), vitamin B, vitamin C, zinc, folic acid, and various minerals. Vegetables are a significant source of fiber and potassium, which are essential nutrients.
Types of steam VEGETABLES
Leafy greens – lettuce, spinach, and silverbeet
Cruciferous– cabbage, cauliflower, Brussels sprouts, and broccoli
Marrow– pumpkin, cucumber, and zucchini
Root – potato, sweet potato, and yam
Edible plant stem– celery and asparagus
Concept of steam vegetables
Everyone likes vegetable cooking oil, salt, and black pepper. Due to the overuse of these ingredients coupled with low immunities, oil produces fat in the body. This fat may cause a heart attack and heart failure. Many overweight individuals want to lose weight, which is possible by using less oil in our diet. Here steamed vegetables are essential.
Equipment for steamed vegetables
Step 1 Choosing and Preparing Your Vegetables
Pick your vegetables. all vegetables are cooked, certain vegetables cook better than others, and all of them boil at different times. Broccoli, cauliflower, carrots, asparagus, and green beans will all turn out nicely and are standard steaming fare.
Step 2 Clean your vegetables before steaming.
Before cooking your vegetables, it is important to rinse them to remove traces of dirt, bacteria, and pesticides. Wash your veggies in clean, cold water, then dry with a paper towel.
- Use a brush to scrub veggies with thick skins, like potatoes or carrots.
- Like cauliflower and cabbage, some veggies have lots of cubbyholes and cracks where dust and bacteria can hide. Dip veggies like these in chilly water for 1-2 minutes before rinsing them off.
Step 3 cut vegetables convert into small pieces (if necessary)
Some vegetables are large, and some are small. Larger vegetables can take longer to boil, so we cut them into small pieces.
Method 1 use of the steamer
Take the 2-3 glass of water its depend on your steamer size and vegetable quantity. Take 2-3 glasses of water in a steamer and boil the water for 5 minutes.
When water is boiled, then put the all vegetables in the steamer one by one
Close the steamer lid and wait 4-5 minutes.
Method 2 covered pan for steamed VEGETABLES
Take a large size pan. The dimension of the pan depends on your vegetable quantity. Take half-liter water in the pan.
You should use an equal size of the lid of the diameter of the pan. Boil the water at maximum level. When water thoroughly boils, then put the vegetables in boiled water one by one.
Cover the pan top with the lid and note the time on the stopwatch. After 5 to 6 minutes, your veggies will be done.
Method 3 Steamed VEGETABLES in the Microwave
Place your vegetables in a microwavable bowl with a modest quantity of water. You don’t have to worry about too much water to steam the veggies in the microwave. You can get your vegetables out by rinsing them and putting them in a bowl without taking them out. If you are working with dense vegetables, you may require somewhat more water.
Leave one side, place it on a plastic-wrapped cup. Pull the plastic wrap over the top of the bowl and turn it into a corner to make a small vent. The wrap will hold warmth and dampness while permitting some additional steam to getaway. The other three sides should be tight, seal in the heat. It only needs one corner to serve as a vent. Alternatively, you can close the bowl with a ceramic plate or a peeled lid to fit the bowl.
Heat the vegetables for about 2.5 minutes. Cooking time will rely upon both your vegetables and the efficiency of your microwave. Some may be completed in a couple of minutes, while others will need considerably longer.
Eat or serve vegetables while warm. Remove the plastic cover, toss it in the trash, and put the vegetables on your plate. If you want, you can add a short butter or soy sauce to your veggies before you start frying them.
Time required for steamed VEGETABLES
Asparagus: 5 to 13 minutes, or 4 to 7 minutes
Broccoli: stalks for 8 to 12 minutes
Cauliflower: 5 to 10 minutes
Potatoes, sliced: 8 to 12 minutes