DIY Steamer: 1. Fill a pot with approximately half an inch of water. Place a metal colander or a strainer inside, leaving enough room so that the boiling water won't touch the strainer.Place the food in a single layer in the strainer, bring the water to a boil, then lower the heat so it's barely bubbling. Cover the pot as much as possible in order to prevent steam from escaping. Check on your food often to prevent over-cooking! Keep in mind that steaming times will vary depending on the food you are cooking. 2. irst, fill a large pot with about half an inch of water. Now pause for a brieft arts and crafts project: get out your aluminum foil and make three balls of roughly equal size. Rest a heat-proof plate on top of the foil balls. If you don't have a plate that will work, you can use a small baking rack. Place the food in a single layer on the plate, heat the water to a simmer, and cover the pot. After a few minutes, your vegetables will be ready.

Carrots
Broccoli
Cauliflower
Zuccini
Squash
Bell Pepper slivers
Onion slices
New potatoes
Asparagus
Green Beans
Salt

Steaming is done over medium heat. Be careful not to let all the water cook away.
Dense vegetables should be cut into small pieces to cook more quickly.
Almost any vegetable can be steamed, and it's an excellent way to cook them, as it retains their shape, flavor, color and goodness.
Prepare vegetables in the normal way and spread them in a single layer in the steamer basket, so they cook evenly.
Put the steamer basket over the pan once the water is at a rolling boil.
The ideal height above the water is 2.5cm, but as long as the steamer basket is not actually touching the water, the distance isn't crucial.
Cooking time for steaming vegetables is approximately the same as for boiling.