Steamed celery leaves
Ingredients: celery leaves, flour about 80- 100g, garlic 1 head, salt and sesame oil.
Exercise:
1. Wash celery leaves, dry the water on them, chop them up, sprinkle flour several times, and stir while sprinkling until the surface of vegetables is covered with flour.
2. Spread a piece of wet drawer cloth on the steamer, pour the vegetables mixed with powder on the drawer cloth, cover the lid, and steam over medium heat for 10 minute.
3. Peel garlic, mash it with salt, add 2 tablespoons of cold boiled water to make garlic paste, add sesame oil and mix well, then pour it on steamed celery and mix well.
Steamed chrysanthemum
Ingredients: Chrysanthemum morifolium, flour, garlic, oyster sauce, soy sauce, salt and sesame oil.
Exercise:
1. Wash Chrysanthemum morifolium, cut into large sections, and drain.
2. Mix the flour and dried Artemisia argyi evenly to ensure that the flour is evenly stained on each section.
3. Put a proper amount of water in the pot and boil until the water boils. Put a half-dry and wet cage cloth on the cage drawer, add the mixed chrysanthemum and steam for 5-6 minutes.
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4, garlic paste, oyster sauce, soy sauce, salt, sesame oil into juice, mix well when eating.
Steamed sweet potato leaves
Ingredients: sweet potato leaves 500g, fine corn flour 150g-200g, salt 1 teaspoon, 2 cloves of garlic, rice vinegar 1 teaspoon, 2 teaspoons of sesame oil and sugar.
Exercise:
1. Wash the sweet potato leaves without water control, that is, roughly cut into large sections, put them in a large bowl, add salt and mix well, add corn flour and mix well.
2. Put the mixed sweet potato leaves directly on the thin oil steamer, steam them in the steamer, cover them and steam for 7 or 8 minutes.
3. Mash garlic, add it to Fluttershy, add sugar, vinegar and sesame oil, and stir well.
4. After the sweet potato leaves are steamed, take them out and serve them with sauce.
Steamed lettuce leaves
Ingredients: lettuce leaves, half a bowl of flour, 1 garlic, 1 tablespoon Chili oil, 1 tablespoon soy sauce, salt and chicken essence.
Exercise:
1. Wash lettuce leaves and drain; Peel garlic and cut into minced garlic, and mix with soy sauce, Chili oil, salt and chicken essence to make juice.
2. Cut the lettuce leaves into larger containers, add flour, and spread the mixed lettuce leaves in the steamer.
3. Steam in boiling water for 5-8 minutes, pour in the prepared juice and add minced garlic.
steamed pagodatree flower
Ingredients: Sophora japonica, flour, garlic, onion, ginger, balsamic vinegar, soy sauce, sesame oil, black pepper, salt, chicken essence and sugar.
Exercise:
1. Wash and dry Flos Sophorae Immaturus, put it in a clean basin, add flour, and mix it with flour by hand to make Flos Sophorae Immaturus layered.
2. Put water on the pot, boil it, put the Sophora japonica into the drawer cage, and steam for 8 minutes.
3. Mix the steamed Sophora japonica while it is hot and pour it into a clean container.
4, garlic, onion ginger into garlic mortar mashed, add soy sauce, sesame oil, sugar, mix well.
5. Add salt, black pepper and chicken essence to Sophora japonica and mix well. Add the prepared juice and stir well.