在蒸菜前,要把开了花的拣出来,因为开花以后营养降低,混在里面影响质量。蒸菜锅的水不可太多,不能把菜泡在水里,防止煮得过火,使色泽降低。要用文火慢烧,使菜受热均匀。发现一边或某个角落不热时,可以移动筛子。用手试菜不软不硬,颜色由青变黄,各处均匀即可。要做到蒸七成,捂到十成,不能一气蒸熟。锅盖溜气后,停止加火,捂十几分钟,抬出筛子,盖上草垫再捂,这样才能热得均匀。 In the steamed dish, should be picked out the flowering, because after the flowering reduced nutrition, mixed in which affect the quality. Steamed pot of water can not be too much, you can not soak vegetables in the water to prevent cooking too much, so that color is reduced. Slow fire with slow fire, so that the food is heated evenly. You can move the sieve when it is found that it is not hot on one side or some corner. Try not to be soft by hand, the color from green to yellow, uniform everywhere. To do steamed Qicheng, cover to ten, can not steam steamed together. After the lid gasping, stop adding fire, cover ten minutes, lift the sieve, cover the grass mat and then cover, so as to heat evenly.