Step by step

1

Wash with clear water, remove the old roots and leave the tender roots for eating.

Step by step

2

Dry the surface of the dish with kitchen paper, and finally feel slightly wet by hand. You can also wash it in advance and spread it evenly to dry.

Step by step

three

Mix the washed and dried noodles with edible oil, so that there is a uniform oil film on the surface of the leaves, which can keep the nutrition and water of the leaves from losing. Steamed vegetables don't lump.

Step by step

four

Mix flour and corn flour.

Step by step

five

Sprinkle the mixed flour several times, stirring while sprinkling until the surface of the vegetable leaves is covered with flour.

Step by step

six

Spread a semi-dry cloth on the steamer. After boiling water, put the flour-mixed noodle dishes into a steamer and steam for 5 minutes (loosen chopsticks once in the middle to ensure thorough cooking). The most important fire and boiling water in this link.

Step by step

seven

When steaming, press garlic seeds into garlic paste with a knife or garlic mortar, cut peppers into pepper rings, and then add soy sauce, salt and sesame oil to make a dip.

Step by step

eight

Steamed noodles are put on a plate and can be poured with mixed dipping juice when eating.

Finished map of steamed vegetables without philandering.

Steamed vegetables don't stick to your hands, and there are clever cooking skills.

skill

1. Noodles are a kind of wild vegetables growing in rural areas, and there are many in spring.

2, garlic juice can also be eaten with balsamic vinegar or Chili oil, which should be adjusted according to personal taste;

3. Chrysanthemum, shepherd's purse, elm, shredded potatoes, shredded carrots, celery leaves, etc. , can also be made in this way. Today's three kinds of steamed vegetables are chrysanthemum, noodles and chrysanthemum, all of which can be bought in the vegetable market;

4. The capacity in this recipe is 1 teaspoon ≈5g 1 spoon = 15ml.