As I said before, my family especially likes cooking steamed vegetables for breakfast. I think steamed vegetables are a very healthy way to eat compared with fried vegetables. They are rich in nutrition, less in nutrient loss, convenient to obtain materials, healthy and green. There are many kinds of steamed vegetables in Henan, including wild vegetables, sweet potato leaves, green bamboo shoots, chrysanthemums, beans, leeks, carrots, instant elms and Sophora japonica.

Noodles are a kind of wild vegetables that we Henan people like to eat. It's millet. The whole plant is glandular hairy, swollen and nutritious. Whole grass and tender stems and leaves can be used as medicine, which has the effects of moistening lung, relieving cough, cooling blood and stopping bleeding. It can be seen everywhere in the fields here, because there is a great demand for wild vegetables by urbanites now, and herbicides are used in the fields, so most of the noodles sold in the market are planted.

1. Noodles should be washed selectively, preferably overnight and dried overnight.

2. Mix the washed and dried noodle vegetables with edible oil to make the surface of the vegetable leaves have a uniform oil film, which can keep the nutrient moisture of the vegetable leaves from losing and the steamed vegetables from caking.

3. Mix the flour until the surface of the vegetable leaves is evenly covered with flour.

4. After the water is boiled in the steamer, put the flour-mixed noodles into the steamer and steam for 5 minutes (loosen the chopsticks once in the middle to ensure thorough cooking).

5. Take out the pot, pour it into the basin, pick it up with chopsticks, and mash the garlic.

6. Add salt, balsamic vinegar, sesame oil, delicious juice and homemade Chili oil to the garlic paste and stir well.