1. Wash the vegetables, drain the water, chop them up, put them in a basin, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of soda, and then rub them with your hands, just like rubbing clothes, until the spinach comes out in large quantities and all withers.

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2. Add a small amount of dry flour, each leaf is wrapped with a thin layer of flour, and the leaves are clustered. Don't omit a little soda added to the vegetable leaves, which will affect the taste. Just pinch it with two fingers.

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3. Put flour in the rubbed lettuce leaves, don't put too much at a time, put a part first, and mix well with chopsticks. If there is still water, continue to add a small amount of flour until the batter is thicker.

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4. Spread the cage cloth in the steamer, spread the vegetable balls at intervals, spread them evenly, with a thickness of about 2.5 to 3 cm, steam them on medium heat15-20 minutes, dry them until they are not hot, take them out, cool them, cut them into small pieces and plate them.

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5. In the process of steaming, prepare to dip in water, mash garlic and ginger, chop chives, put them all in a small bowl, heat the oil, pour them on Chili noodles and minced garlic, put Chili powder and sesame seeds in, immediately pour vinegar, salt and soy sauce, and stir a little water evenly.

knack for cooking

1, the amount of spinach and flour depends on my own population. I bought a handful of spinach, which is the weight of two adults;

2. Don't finish adding flour at one time, add it slowly, not too much, and the taste is hard. You can master the amount twice;

3. Prepare oily water when steaming: heat the oil, pour it on Chili noodles and minced garlic, immediately pour vinegar, salt and soy sauce, and stir a small amount of water evenly. Students who don't eat spicy food can omit the Chili powder in the water;

Remember that the oil must be heated to stimulate the flavor of the seasoning.