Buzz
Steaming vegetables is a simple and nutritious dish that can be easily prepared for any family. You can steam vegetables in various ways without needing special kitchen equipment. To prepare a colorful and wholesome steamed vegetable dish for a delicious dinner, all you need is a steamer, a pot with a lid, or even a microwave-safe bowl.
Steps
Choose and Prepare the Vegetables
Choosing vegetables: In principle, you can steam almost any type of vegetable. However, some vegetables will turn out tastier than others, and each type requires different steaming times. Broccoli, cauliflower, carrots, asparagus, artichokes, and green beans all need a moderate amount of steaming time and turn out delicious. If you're feeling creative, you can also steam potatoes or turnips! Below is a guide to steaming times for various vegetables:
- Asparagus: 7 to 13 minutes, or 4 to 7 minutes if cut into short pieces.
- Broccoli: stems from 8 to 12 minutes, florets from 5 to 7 minutes.
- Carrots: 7 to 12 minutes depending on size and cut.
- Cauliflower: florets from 5 to 10 minutes.
- Corn: 7 to 10 minutes.
- Green beans: 5 to 7 minutes.
- Sliced potatoes: 8 to 12 minutes.
- Spinach: 3 to 5 minutes.
Wash vegetables thoroughly before steaming. Before preparing, vegetables should be thoroughly cleaned to remove dirt, bacteria, and pesticide residues. Rinse the vegetables under cold, clean water and pat them dry with a paper towel.
- For vegetables with thicker skins like potatoes and carrots, use a clean brush to scrub them.
- Some vegetables, such as cauliflower and cabbage, have numerous crevices where dirt and bacteria can hide. Soak these vegetables in cold water for 1-2 minutes, then rinse again.
- You may use vegetable wash if you prefer, but studies show it is no more effective than washing vegetables with clean water.
Chop or dice vegetables if necessary. Some vegetables can simply be removed from the fridge, washed, and placed straight into the pan, while others need a little more preparation. Larger vegetables cook faster when chopped. For vegetables with stems, seeds, or thick outer layers, these parts need to be removed before cooking.
- Carrots cook faster when cut into smaller pieces, and so do cauliflower and potatoes.
- Some vegetables, like asparagus, require more preparation. For instance, cut off the tough base of the stems; for thicker asparagus tips, peeling the outer layer before steaming will make them softer when cooked.
Tip: Most vegetables do not need to be peeled before cooking. In fact, many vegetable skins contain fiber, nutrients, and add flavor to the dish. You should only peel vegetables with tough or dirty skins.
Sort vegetables by steaming time. Some vegetables take longer to cook than others when steamed, so it’s important to sort them accordingly. This ensures even cooking, preventing some from becoming too soft and mushy while others remain raw or undercooked. You can steam several types of vegetables together, but it’s best to separate them in the steamer so you can remove the quicker-cooking ones first.
- For example, potatoes take much longer to cook than green beans, so it’s better not to steam them together.
- You can also shorten the cooking time for denser vegetables by cutting them into smaller pieces.
Use a steamer pot
Boil water in the steamer pot. Turn the heat to high and bring 2 cups (0.5L) of water to a boil. Once the water starts to boil, cover the pot to increase the internal temperature.
- Simply place the lid on top of the steamer (the pot containing water beneath) like a double boiler.
- The amount of water needed depends on the size of the steamer. As a general rule, the water in the bottom pot should be between 2.5 to 5 cm deep, without touching the vegetables on the steamer tray.
Add vegetables to the steamer. Once the water starts boiling and releasing steam, place the prepared vegetables in the steamer. Cover the pot and reduce the heat to medium.
- If you're steaming multiple types of vegetables, be sure to separate them so that you can easily remove the ones that cook faster.
- To avoid burning your hands from steam, pour the vegetables directly from the bowl into the steamer instead of using your hands. You can also protect your hands by wearing oven mitts or using a cloth.
Did you know? There are many different types of steamers available on the market. Some steamers have multiple tiers, allowing you to easily steam vegetables that take longer to cook separately from those that cook more quickly.
Steam the vegetables for a few minutes. After placing the vegetables in the steamer, leave them for a few minutes to cook. Only open the lid to check when you're near the minimum recommended steaming time.
- If you're worried about losing track of time, you can set a timer. For the fastest-cooking vegetables, check them after about 3 minutes of steaming.
Test the vegetables with a knife or fork to see if they're cooked. When the vegetables are nearly done, you can open the steamer and pierce the thickest part of a vegetable with a knife or fork. If it goes through easily, the vegetables are done. If not, steam them for an additional 1-2 minutes and check again.
- Smaller vegetable pieces cook faster, and some vegetables cook more quickly than others. For example, green beans, cauliflower florets, or asparagus tips cook faster than potatoes or baby carrots.
Remove softer vegetables first. If you're steaming different vegetables with varying cooking times, remove the ones that cook first and continue steaming the others. You can use tongs or a slotted spoon to take the vegetables out of the steamer to avoid burns. Once cooked, transfer the vegetables to a covered plate to retain their heat.
- If all the vegetables finish cooking at the same time, you can lift the entire steamer tray out of the pot and pour the vegetables into a bowl or plate. Be sure to use oven mitts or a cloth to protect your hands.
- Many vegetables will look even more vibrant once cooked.
- Of course, tasting is the most important step. Steamed vegetables should be tender but not mushy.
Add seasoning and enjoy. After transferring the steamed vegetables to a plate, you can drizzle olive oil, sprinkle salt, pepper, and add a squeeze of lemon juice to enhance the flavor. Your steamed vegetable dish is now ready.
- Steamed vegetables pair wonderfully with various meats, or you can enjoy them with cheese, herb sauces, or on their own. Steamed vegetables are very healthy, so you don't need to add too many seasonings—they’re already flavorful and nutritious on their own!
Use a lidded pan
Choose a deep pan with a fitting lid. You need a large enough pan with a lid that fits snugly to trap the steam. Ideally, when placing vegetables in the pan, the vegetables should fill about ¾ of the pan, leaving ¼ space for steam and condensation under the lid.
- If you're cooking larger vegetables, it's best to use a deep pan. However, for smaller vegetables like asparagus tips or broccoli florets, a larger frying pan with a lid will also work.
Add water to the pan (about 1.5 cm of water). This amount of water is just right to generate steam without leaching nutrients from the vegetables. The thin layer of water will also prevent the vegetables at the bottom of the pan from burning.
- If the pan’s lid doesn’t fit tightly enough to trap all the steam, you may need to add a bit more water. Experiment until you find the ideal amount of water.
Layer vegetables in the pan based on steaming times. When steaming multiple types of vegetables at once, place the slower cooking ones at the bottom and the faster cooking ones on top. This way, you can easily remove the quicker-cooking vegetables first.
- For example, you could place a layer of potatoes at the bottom, followed by broccoli in the middle, and asparagus on top.
Cover the pan and set the heat to medium. After layering the vegetables, securely cover the pan and turn on the heat. Keep the heat at medium instead of high, and occasionally touch the lid to check the temperature. If the lid becomes too hot to touch, it means the water is boiling and steam is rising.
- Do not lift the lid to check as this will allow steam to escape and disrupt the steaming process.
- To avoid burns from the hot lid, it’s best to use a pan with a glass lid so you can easily monitor the water and steam levels. Alternatively, you can quickly lift the lid to check if steam is escaping.
Lower the heat and set a timer while waiting for the vegetables to cook. Once the water starts boiling and steaming, lower the heat and wait for the recommended steaming time for each vegetable and size. Then, test for doneness by piercing the thickest part of the vegetable with a knife.
- Steamed vegetables should be tender yet firm, with bright, vibrant colors.
- If the vegetables aren't fully cooked, cover the pan again and steam for an additional 1-2 minutes, then test again.
Remove the pan and plate the vegetables. Once the vegetables are cooked, transfer them to a plate and enjoy as desired. For example, you can add sauces, olive oil, and a bit of seasoning. Steamed vegetables can be served on their own or paired with main dishes.
- To avoid burning your hands, use tongs or a slotted spoon to remove the vegetables. If all the vegetables are cooked at the same time, you can use oven mitts or a cloth to lift the entire pan and pour the vegetables into a colander.
- If the vegetables are not cooked at the same time, place the quicker-cooking ones on a plate or in a bowl and cover them to keep warm while waiting for the others to finish cooking.
Tip: When steaming vegetables this way, the leftover water in the pan will not be much. You can use this water in vegetable broth or even water your houseplants with it—they'll receive a boost of nutrition!
Using a microwave
Place the vegetables and a small amount of water in a microwave-safe bowl. You don’t need much water when steaming vegetables in the microwave. In fact, you can simply wash the vegetables without drying them and place them directly into the bowl for steaming.
- Generally, you only need about 2-3 tablespoons (30-50 ml) of water to steam approximately 0.5 kg of vegetables. For thicker vegetables, you may need more water.
- Many experienced microwave users recommend placing the vegetables on a plate and covering them with three wet towels to provide enough moisture for steaming.
Cover the bowl with plastic wrap, leaving a small gap at the edge. You’ll cover the top of the bowl with plastic wrap and fold a corner of the wrap to create a small vent for steam to escape. The wrap will help maintain heat and moisture inside the bowl, while allowing a small amount of steam to vent. Be sure to use microwave-safe plastic wrap.
- Except for the small corner left open for venting, the rest of the bowl should be tightly covered to retain the heat.
- Alternatively, you can use a microwave-safe plate placed upside down on top or a lid with a vent hole that fits the bowl.
Steam the vegetables on high for about 2.5 minutes. If the vegetables aren’t done, you can continue steaming them for another minute. Each vegetable has different cooking times, and each microwave has its own power characteristics. Start checking the vegetables after 1 to 1.5 minutes.
- Steaming time depends on both the type of vegetable and the microwave’s wattage. Some vegetables may only need a few minutes to cook, while others take longer.
- When done, the vegetables will be tender, but you should still be able to easily pierce them with a knife.
Did you know? Contrary to popular belief, steaming vegetables in the microwave does not reduce their nutritional content. In fact, microwave steaming is one of the best methods to preserve the valuable nutrients in vegetables, unlike other cooking methods such as boiling, pressure cooking, or frying!
Thưởng thức khi rau còn nóng. Hãy bỏ lớp màng bọc thực phẩm vào thùng rác, bày rau củ ra đĩa, thêm một chút gia vị hoặc nước sốt và thưởng thức thôi!
- Nếu muốn, bạn có thể ướp rau củ với một ít bơ hoặc xì dầu trước khi hấp. Khi rau chín, thêm muối, tiêu hoặc các loại gia vị yêu thích.
- Hãy cẩn thận khi mở lớp màng bọc thực phẩm hoặc vung nồi vì khi làm vậy rất nhiều hơi nước nóng sẽ thoát ra.
Lời khuyên
- Rau củ hấp vắt thêm một chút nước chanh sẽ rất ngon.
- Tất cả các loại rau củ hấp chín đều có thể hấp lại bằng nhiều cách, chẳng hạn như xào hoặc hấp lại bằng lò vi sóng. Bạn có thể bảo quản rau củ hấp thừa lại khoảng 3-4 ngày trong tủ lạnh.
- Bạn có thể tham khảo bài viết How to Steam Vegetables without a Steamer (Cách để hấp rau củ mà không cần nồi hấp) để tìm hiểu nhiều cách hấp rau củ khác khi không có dụng cụ phù hợp.
Những thứ bạn cần
Dùng nồi hấp
- Steaming pot (either a specialized pot or a homemade one)
- Knife
Use a pan with a lid
- Pan with a lid
- Knife or fork (to check for doneness)
Use a microwave
- Microwave-safe bowl
- Plastic wrap
- Microwave
