Practice 1: stir-fry steamed vegetables
Steamed Artemisia, cloves of garlic, peppers and various condiments are all suitable. Let's start with steamed Artemisia. It's very simple. Wash mugwort leaves to control humidity, and don't get wet. Don't cut a few more knives, lest it be too long. Then start shaking and sprinkle flour on Artemisia annua L. until a layer of flour is evenly spread. Sprinkle more salt, put cage cloth in the steamer to prevent sticking, and steam after SAIC. At this time, the steamed food can be eaten ~ if you want to eat the fried food, look down.
2. Chop garlic for later use
3. put more oil in the pot than usual, put more than a dozen peppers when it is 60% hot, fry them and remove them.
Add minced garlic
5. Stir-fry steamed vegetables immediately
6. Stir fry for a while and put sugar.
Add pepper
8. Look at the golden shrinkage of the steamed dish surface, and you can put salt.
9. Spray water into the pot twice, the steam will come out, and you can go out ~ ~
Practice 2: Steamed vegetable group
Recipe introduction: authentic northern characteristics, noodles and vegetables, can be used as staple food, nutritious and healthy, and simple to make. Suitable for all seasons, all kinds of seasonal dishes are delicious, high in nutritional value and simple to make. Ingredients: radish cherry, flour, salt. The appropriate amount is 1. Shred radish and cherry, add flour, salt and a little water to make vegetable balls, and steam them in a pot.
2. After steaming, the seasoning mixed with vinegar, soy sauce, garlic paste and sesame oil tastes more fragrant.
I believe many people have a soft spot for steamed vegetables. In fact, the method of steaming vegetables is also very simple, and you don't have to go to a restaurant to eat. The steamed food at home is not only more delicious than that outside, but also healthier and more secure than that outside, isn't it? So do it yourself. When you open the pot and smell the fragrance, you will know how fulfilling cooking is.