Summer is a very hot season, the diet is appropriate to talk about, next I teach you a few steamed vegetables practice to you?
Steamed vegetables practice book Steamed vegetables practice book a, Steamed celery leaves Ingredients: celery leaves, flour 80 ~ 100 grams or so, 1 head of garlic, salt, sesame oil Practice:
1. celery leaves, wash, dry the water on top, chopped some, flour sprinkled in, sprinkled while mixing, until the surface of the vegetables are coated with a layer of flour.
2. Steamer basket on a wet cloth, mix the powdered vegetables poured on the cloth, cover the pot with a lid and steam on high heat, then steam on medium heat for 10 minutes.
3. Peel the garlic and salt and pound it into a puree, add 2 tablespoons of cold water to make a garlic paste, add sesame oil and mix well, pour it onto the steamed celery and mix well.
Steamed Vegetables Practice Guide II,
Steamed Chrysanthemum
Ingredients: Chrysanthemum, flour, garlic, oyster sauce, soy sauce, salt, sesame oil
Practice:
1. . Wash Chrysanthemum coronarium, cut into large sections and dry.
2 . Flour mix well with the dried Chrysanthemum, make sure that each section is well coated with flour.
3. Put some water in the pot, boil until the water is boiling, put a half-dry `wet cloth on the cage drawer, put in the corns, and steam for 5-6 minutes over high heat.
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4. Garlic paste, oyster sauce, soy sauce, salt, sesame oil blended into the sauce, eat when mixing well.
Steamed Vegetables Practice Book III,
Steamed Groundnut Leaves
Ingredients: Groundnut Leaves 500g, 150g of fine cornmeal?200g, 1 tsp. of salt, 2 cloves of garlic, 1 tbsp. of rice vinegar, 2 tbsp. of sesame oil, sugar
Practice:
1. Groundnut leaves are selected and washed clean, no need to control the water, that is, roughly cut into large segments, put into a large bowl, add salt, mix well, add cornmeal, mix well.
2. Put the groundnut leaves directly on a lightly oiled cage drawer, steam the steamer when the steamer comes on, cover and steam for 7 or 8 minutes over high heat.
3. Crush the garlic and add it to the small butterfly with sugar, vinegar and sesame oil and mix well.
4. Remove the leaves from the pan immediately after steaming and serve with the sauce for dipping.