It takes 5- 10 minutes to steam wild vegetables, and the specific time needs to be determined according to the actual types of wild vegetables. Everything recovers in spring, and it's time to eat wild vegetables again. Wild vegetables are very fresh and have the taste of spring, so the dug wild vegetables must be cleaned in time and then made delicious, so as to taste the rich flavor of spring. So if you want to keep it delicious to the greatest extent, you'd better steam it.

Ingredients: Prepare 250g of wild vegetables, 40g of corn flour, 30g of flour, 6 cloves of onion 1 segment, 3 tablespoons of soy sauce, rice vinegar 1 tablespoon, appropriate amount of corn oil and sesame oil.

Step 1: Remove the roots and yellow leaves of noodle dishes, rinse them clean and control the moisture. Chop the chopped green onion, heat it, put oil in the wok, fry the chopped green onion until it is slightly yellow, and then turn off the heat. The residual temperature of the oil will fry the onions more dry. The scallion oil is very fragrant at this time. If it is fried amber at first, it will be very bitter.

Step 2: air until the scallion oil is warm, pour in wild vegetables and mix well with chopsticks. This step is one of the keys to good food. Then mix corn flour and flour evenly, sprinkle the evenly mixed flour on the wild vegetables, and turn it with chopsticks to make the flour evenly wrapped on the vegetables. Why use two kinds of flour? If wheat flour is used alone, it will be very sticky and taste very sticky after steaming.

Step 3: spread the cloth on the steamer, put the wild vegetables in, let the water out of the steamer and steam for 6 minutes. At this time, quickly make garlic paste dipped in juice, add 3 tablespoons of salt and soy sauce to garlic paste, add 1 spoon of rice vinegar and a little sesame oil, stir well, and a bowl of simple and delicious dipping juice will be fine.