Seasoning: garlic paste, Chili sauce and other appropriate amount, according to personal taste.
Preparation: Take off the stems of wisteria, leaving only buds, wash them and put them aside for water control.
Practice steps:
1. Prepare a steamer, add a proper amount of water into the steamer, put it in the steamer wall, spread a cage cloth, and then spread a layer of wisteria to prevent it from sticking to the steamer.
2. Put the remaining wisteria in a clean container, add cooking oil and mix well before adding flour. When adding flour, add a little while stirring.
3. Add flour and stir until the wisteria is loose and not sticky. Do not add flour, and add appropriate amount of salt according to personal taste and stir well.
4. Pour the mixed wisteria into the steamer and smooth it. Steam on high heat for about 15 minutes. Open the lid and copy with chopsticks to prevent adhesion.
5. Continue to steam on high fire for about 15 minutes, turn off the fire and take out the pot. After cooking, if you find another string, pick it up with chopsticks in time.
6. Spread the steamed wisteria out of the pot, run the steam, add your favorite seasoning according to your personal taste, and mix well to serve.
Key operation points:
1, the water control of washing wisteria is also skillful. It is the best state to control no water drops. Too wet is easy to stick, too dry will affect the taste.
2. Wisteria must be mixed with cooking oil before adding flour, so that the steamed vegetables will not stick to a large piece. This trick also applies to steaming other dishes.
Reminder: The wisteria of this plant is edible, but the fruit, skin and stem of wisteria are poisonous. Don't eat by mistake, especially the pods and beans in the pods of wisteria are more toxic.