This practice is more common, but also a practice to do delicious. Wrap the flour on the alfalfa vegetables, steamed in a pot, put garlic and chili noodles, hot oil splash incense, eat a mouthful, full of fragrance.

Specific production method

1, prepare all ingredients. 400 grams of alfalfa, 100 grams of flour, 4 cloves of garlic, a spoonful of chili noodles, salt appropriate, thirteen spices appropriate, oil appropriate. First of all, pick and wash the alfalfa, control the water.

2, put the alfalfa in the pot, sieve half a bowl of flour, and then two hands tossed evenly.

3, pour in the appropriate amount of salt and thirteen spices, scratch and mix well.

4, steamer on the water, steam drawer on the cloth, the flour coated alfalfa vegetables in the steam drawer, lay flat and cover the pot to steam for 10 minutes.

5, put the steamed alfalfa vegetables in a pot to cool, put the minced garlic, chili pepper, and then pour the hot oil on top.

6, use chopsticks to mix well on the plate can be eaten.

Second: cool alfalfa dishes

Cool alfalfa dishes, health can also be under the influence of alcohol, alfalfa dishes green frost tender, fragrant, eat with balsamic vinegar and garlic modulation, a unique flavor, peasant dishes.

Specific production method

1, prepare all ingredients. 300 grams of alfalfa, 4 cloves of garlic, 2 millet peppers, chili powder moderate, 3 spoons of balsamic vinegar, a little sesame, a little sugar, oil moderate. First of all, wash the alfalfa dishes, dry water, put half a pot of water, water boiling into a little salt, and then put a little oil, so that blanching alfalfa dishes color green, blanching 1 minute fish out of the water.

2, the blanched alfalfa vegetables cooled in a large bowl.

3, put the garlic on top of the alfalfa vegetables, and then put a little chili noodles, millet pepper cut into thin on top, sprinkle some white sesame seeds, pour the hot oil on top of the garlic, chili noodles. In a small bowl, pour balsamic vinegar, sugar, moderate salt, taste fresh, add a little water and mix well, pour on top.

4. Stir well with chopsticks, plate and serve.

In more than a few words:

1, cold seasoning alfalfa vegetables must be blanched with boiling water, so that not only can remove nitrites, and blanched alfalfa vegetables more green and fresh.

2, steamed alfalfa, water must be controlled dry, otherwise wrapped in flour is very easy to stick together. Steaming time should not be too long, too long will affect the taste.