How to Make Steamed Vegetables with Olive Oil

    As a sequel to "The Vegetarian Delight in the Fashion World," due to the numerous friends who paid attention and liked it, we have once again proudly launched our second unique vegetable dish using a enamel pot. Not only does this continue the aesthetic style of the previous article, but through cooking with an enamel pot, I have brought vegetables that I had blacklisted for years back into my life, making me wonder whether I should thank the enamel pot or these vegetables.Main ingredients Eggplant

    1 piece

    Apricot Portobello mushroom 1 piece Broad bean One piece Asparagus Adequate amount Corn 1 piece Radish 1 piece Tomato (×2) Pumpkin 1 slice Onion Half a piece Onion Garlic 3 cloves

    Olive oil

    Vegetables for slow cooking

    1. Cut all the vegetables into small pieces and set aside. 2. Add olive oil to the enamel pot, sauté chopped onions and garlic until fragrant.

    3. Add tomatoes and other moisture-rich ingredients,

    briefly stir-fry until they release their juices.

    4. Add the remaining ingredients, season with salt and black pepper, cover the pot, and simmer on low heat for about 15 minutes. Turn off the heat and let it continue to steam for another 5 minutes before serving.Cooking tips Ingredients can be chosen according to personal preference.

    Add the remaining ingredients and season with salt and black pepper. Cover the pot, cook over low heat for about 15 minutes, then turn off the heat and let it simmer for another 5 minutes before serving.

    Cooking tips

    Ingredients can be chosen based on personal preference.