Powder steaming is a steaming method in which raw materials are seasoned and powdered, and then heated with strong fire and sufficient gas to make them soft and rotten. In our Taian side, steamed vegetarian dishes are called steamed vegetables, which are usually made of spinach, shredded potatoes, carrots and fungus. After the vegetarian meal is steamed, the taste is soft and smooth, and it is full of vigor. Every spring, some seasonal wild vegetables are steamed, such as noodles, chrysanthemums or mugwort. This way of eating keeps the nutrition of raw materials from losing to the greatest extent. It is a scientific and reasonable way of eating, and it is also the welfare of lazy people.

The steamed vegetables mentioned by the subject are inseparable. In fact, it's not just the flour, but also the production process. Here, according to my own experience, I will introduce the skills of making steamed vegetables with flour in detail.

1. Add oil to taste: clean the vegetarian dishes, drain the water (not too dry, but not too much, just wash them slightly), add salt to taste, and then pour in a little scallion oil. The finished product after oil steaming is smooth and tender, which can effectively prevent adhesion.

2. Choice of flour: We usually use ordinary medium-gluten flour to make leafy vegetables, and this one is enough. If you steam shredded potatoes or carrots with flour, you will use clear flour, that is, wheat starch, so that the steamed finished product is crystal clear.

3. The proportion of powder should be appropriate:

We usually use 10%-20% raw materials, that is, 500 grams of raw materials will use about 50- 100 grams of powder, which can not only evenly wrap the raw materials, but also make them easy to disperse.

4. Mix the powder evenly: this should be easy to understand. Every raw material should be evenly ground into powder. If the water is insufficient, you can also spray a little water by hand and wrap it evenly.

5. Spread it evenly on the steamer, remember not to be too thick: try to spread it loosely and thinly to make it evenly heated and avoid adhesion.

6. steaming on fire: this is not difficult to understand. The raw materials for mixing powder should be put in the steamer after boiling, and continue to be steamed with strong fire. If the steamer is not boiled or steamed with low fire, there will be a lot of water vapor in the steaming process, which will fall on the beautiful raw materials mixed with powder, and the dishes will become sticky, which will lead to the inability to disperse.

7. Steaming time should be appropriate: generally, leaves will burn for five minutes, and it is not easy to disperse if steamed too much.

8. Shake it immediately after steaming: This kind of shaking is beneficial to the rapid evaporation of water vapor and prevents adhesion. After this operation, you can immediately put it on a plate and eat it while it is hot, or you can make a cold dish and dip it in a plate of red garlic sauce.