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 the chrysanthemum, cut it into large pieces and dry it.
2. Mix the flour and dried chrysanthemum evenly to ensure that each section is covered with flour evenly.
3. Put a proper amount of water in the pot, boil until the water boils, put a half-wet cage cloth on the cage drawer, add the mixed chrysanthemum, and steam for 5-6 minutes.
4. Mix garlic paste, oyster sauce, soy sauce, salt and sesame oil into juice and 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. Crush garlic, add it to Fluttershy with 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 and dry lettuce leaves; 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 pieces, put them in a larger container, add flour, and spread the mixed lettuce leaves in a 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 the water on the pot. After boiling, put Sophora japonica into a drawer and steam for 8 minutes.
3. Mix the steamed Sophora japonica while it is hot and pour it into a clean container.
4. Mash garlic and onion ginger in a garlic mortar, add soy sauce, sesame oil and sugar, and mix well.
5. Add salt, black pepper and chicken essence to Sophora japonica and mix well. Add the prepared juice and stir well.
Steamed Artemisia annua
Ingredients: Artemisia scoparia, flour, garlic, pepper, salt and pepper.
Exercise:
1. Wash Folium Artemisiae Argyi, cut into small pieces, add proper amount of flour in several times, and knead evenly by hand until the flour and Folium Artemisiae Argyi are evenly connected.
2. Cover the pot with a long cloth and steam for 30 minutes, or 20 minutes at least. Shake it off with chopsticks after steaming.
3. Heat oil in the pot, add a dozen handfuls of pepper, pour it on the steamed dish with fire, mix with garlic and add salt.
Steamed noodles
Ingredients: 500g of noodles, 50g of fine corn flour 1 50g, 50g of flour, 2 teaspoons of salt/kloc-0, 2 teaspoons of sugar, rice vinegar 1 teaspoon, garlic 1 teaspoon and 2 teaspoons of sesame oil.
Exercise:
1. Clean the noodles, slightly control the moisture, put them in a large bowl, add flour and corn flour, and mix well.
2. Start the steamer, put a layer of cooking oil on the steamer, add wild vegetables after SAIC, and steam over high fire for 8 minutes.
3. Put all the seasonings into a small bowl and stir well to form a sauce.
4. Pour it on steamed wild vegetables or eat it with wild vegetables.
Steamed beans
Raw materials: old beans, corn starch, flour, garlic, sesame oil, salt, soy sauce, vinegar and sugar.
Exercise:
1. Wash and drain the beans in advance, remove the tendons and knead them, mix in the sesame oil, add salt and mix well later, pour in the powder, and mix the powder and beans well by hand.
2. Spread the cage cloth on the cage, add the mixed beans, steam in the cage, put them on after the water boils, and steam on medium heat 12 minutes.
3. Mash garlic, season with soy sauce and sesame oil, and add a little sugar.
4. Turn off the fire, that is, take out the steamed beans, pour them on the chopping board to disperse the water vapor, and serve with garlic paste.