Steaming taro

WHETHER IT'S NEW YEAR'S EVE OR THE USUAL HOSPITALITY, THE HUBEI FAMILY'S DINNERS DON'T HAVE ANY STEAMED DISHES. VEGETABLES ARE EASY TO MAKE. THEY ARE MADE EARLY, THEY ARE WELL CONTROLLED AND THEY DO NOT HAVE TO STARE AT THE FLAMES, BUT THEY ARE MADE DIRECTLY ON THE FIRE. ANOTHER IMPORTANT BENEFIT OF POWDERED VEGETABLES IS THAT THEY ARE FREE OF OIL AND SMOKE AND THAT THEY ARE BETTER ABLE TO MAINTAIN THE ORIGINAL TASTE OF FOOD AND ARE ONE OF THE HEALTHY COOKING METHODS THAT IS DESIRABLE FOR BOTH THE OLD AND THE YOUNG. IN THE NORTH OF THE LAKE, THERE ARE MANY VARIETIES OF STEAMED VEGETABLES, SUCH AS STEAMED MEAT, STEAMED FISH, STEAMED CHICKENS, AND SO ON, AS WELL AS RADISH AND SOYBEAN VEGETABLES, WHICH CAN BE STEAMED WITH RICE POWDER, IF YOU WANT, BUT MORE OFTEN WE HAVE POTATOES, TACOS, PUMPKINS, ETC. UNDER THE STEAMED VEGETABLES, SO THAT THEY CAN BE COMBINED WITH MORE FULL NUTRITION AND TASTE. TODAY, IN ORDER TO MAKE A BETTER TASTE OF THIS, I'M DOING DIY RICE POWDER, WHICH IS EASY TO BUY IN THE USUAL SUPERMARKETS, BUT HOME-MADE RICE POWDER, WHICH IS MADE OUT OF LARGE AMOUNTS OF RICE, EIGHT HORNS, IS THICKER, AND IS USED TO PICK UP THE RIBS. IN ORDER TO ENRICH MY TASTE, I PUT A TARO ON THE BOTTOM, WHICH ABSORBS THE FRESH SMELL OF MEAT, AND WHEN IT'S EVAPORATED, IT'S SOFT. IN THE END, OF COURSE, IT'S NOT LESS THAN THE VEGGIES OF THE LAKE WHO LOVE THE LEAVES THEY USE FOR THE BASE, SO THE VEGGIES HAVE THE FRAGRANCE OF THE LEAVES. WHILE SALTING TAKES LONGER, STEAMING TAKES LONGER, BUT WHEN YOU OPEN UP THE LEAF, WATCHING A SOFTLY COATED GRAIN OF RICE, WITH ITS FRAGRANCE, ITS SOFT ROOTS, AND IT'S ALL WORTH WAITING。