After draining the water, pinch the slightly longer buds into short segments by hand, which is convenient for powder mixing in the later stage. Then sprinkle two spoonfuls of salt, rub your hands evenly, be sure to rub hard, and then marinate for four or five minutes. A pot of buds has become half a pot.
Flour and corn flour are mixed evenly according to the ratio of 2: 1, and only flour can be used.
Mix the mixed flour into bud, sprinkle it on the left hand side, and keep stirring it with the right hand.
There will be some sticky hands at first. Don't worry. Keep scraping and dusting. In this process, turn out the untouched flour. Be sure to mix all the flour. Until it no longer sticks to your hand, all the buds are covered with flour.
Put cold water in the pot, spread dry gauze on the steamer, and spread the mixed alfalfa on the steamer. Steam after adding gas to the fire 15 minutes.
In the steaming process, we will prepare garlic juice and mash garlic. If it is inconvenient, you can chop it into garlic paste, a spoonful of salt, half a spoonful of chicken essence, two spoonfuls of Chili powder and a spoonful of pepper powder and put it in a bowl.
Heat the oil in another wok until the oil just smokes. Pour the hot oil into the bowl, and the fragrance is overflowing.
Then add two spoonfuls of soy sauce, two spoonfuls of vinegar, two drops of oil consumption and two spoonfuls of warm water (no oil consumption). Stir all the above materials evenly.
Look, it's still steaming. Use chopsticks to clip the steamed alfalfa buds into the basin. Let it dry for half a minute.