Which kind of steamed sweet potato is delicious, rice cooker or microwave oven?

bake in a microwave oven. If the raw sweet potato is heated in the microwave oven, it will be very dry, and it will be harder and unpalatable after cooling. If the baked and cooked sweet potato is heated, it will not only lose less nutrients than the traditional cooking method, but also be delicious, soft and waxy, and very fragrant. This is my own experience. Wash the sweet potato, put a few holes in it, and then bake it in the microwave oven because it is different. So you don't have to die for a specified time. Take it out after baking for a while, and knead it until it is cooked. Note: ① Be sure to make several holes, otherwise it will cause the heat to explode. ② Generally, the time should not be too high. Take a look at the hardness for several tens of seconds and flip the sweet potato. ③ The sweet potato baked in the microwave oven is not very delicious and authentic! However, the taste of sweet potato cooked in water is different from that made in microwave oven. The boiled sweet potato is very soft, which is the feeling of boiling out. In the microwave oven, the sweet potato is washed first, so that there will be moisture on the surface of the sweet potato. Then the sweet potato is packed in a fresh-keeping bag, sealed, and turned for 5 minutes with high and medium heat (4 minutes for the smaller one and 8 minutes for the larger one). Then, it is taken out and pressed by hand. If it is not soft, it will be turned for 2-3 minutes. If it is soft, it will go to the fresh-keeping bag. In this way, the sweet potato baked in the microwave oven tastes the same as the sweet potato bought outside, which is much more delicious than the sweet potato cooked by you. (On the premise that the sweet potato you bought is red heart, if it is not well bought, no matter how it is baked, it will not feel delicious:)) It is convenient and clean to use the microwave oven. Some barrels of baked sweet potatoes outside have carcinogens. . . . . . . . . .