Raw materials: celery leaves, flour 80 ~ 1 00g, garlic1head, salt and sesame oil.
Practice:
1. Wash celery leaves, air-dry the water on them, chop up some, sprinkle flour in several times, and mix while sprinkling until the surface of vegetables is covered with a layer of flour.
2. Spread a wet drawer cloth on the steamer, pour the vegetables mixed with powder on the drawer cloth, cover the lid, steam over medium heat 10 minute.
3. Peel the garlic, mash it with salt, add 2 tablespoons of cold boiled water to make garlic paste, add sesame oil and mix well, then pour it on the steamed celery and mix well.
Steamed chrysanthemum morifolium
Ingredients: Chrysanthemum morifolium, flour, garlic, oyster sauce, soy sauce, salt and sesame oil.
Practice:
1. Wash chrysanthemum morifolium, cut into large sections, and air dry.
2. Mix the flour evenly with the dried Chrysanthemum morifolium, and ensure that each section is evenly covered with flour.
3. Put a proper amount of water in the pot, boil until the water boils, put a semi-dry wet cage cloth on the cage drawer, add the mixed chrysanthemum, and steam for 5-6 minutes.
4. Mix garlic paste, oyster sauce, soy sauce, salt and sesame oil into juice, and mix well when eating.
Steamed sweet potato leaves
Ingredients: sweet potato leaves 500g, fine corn flour 1 50g-200g, salt 1 teaspoon, garlic 2 cloves, rice vinegar1teaspoon, sesame oil 2 tablespoons, and sugar.
Practice:
1. Wash the sweet potato leaves, without water control, that is, roughly cut into large sections, put them in a large bowl, add salt, mix well, add corn flour, and mix well.
2. Put the mixed sweet potato leaves directly on the steamer with thin oil, steam them in the steamer, cover them and steam for 7 or 8 minutes.
3. Crush garlic, add it to Fluttershy with sugar, vinegar and sesame oil, and stir well.
4. After steaming the sweet potato leaves, take them out and put them on a plate, and serve them on the table with the sauce.
Steamed lettuce leaves
Ingredients: lettuce leaves, half a bowl of flour, garlic 1 piece, Chili oil 1 spoon, soy sauce 1 spoon, salt and chicken essence.
Practice:
1. Wash lettuce leaves and air dry; Peel garlic and cut it into minced garlic, and mix it with soy sauce, Chili oil, salt and chicken essence to make juice.
2. Cut lettuce leaves into pieces and put them in a larger container, add flour, and spread the mixed lettuce leaves in a steamer.
3. Steam in boiling water for 5-8 minutes, pour the adjusted juice and add minced garlic.
steamed pagodatree flower
Raw materials: Sophora japonica, flour, garlic, onion, ginger, balsamic vinegar, soy sauce, sesame oil, black pepper, salt, chicken essence and sugar.
Practice:
1. Wash and dry Flos Sophorae Immaturus, put it into a clean basin, add flour, and mix it evenly with flour on each Flos Sophorae Immaturus by hand, so that the granules of Flos Sophorae Immaturus are distinct.
2. Put water on the pot. After boiling, put the Sophora japonica into the drawer cage and steam for 8 minutes.
3. Steamed Sophora japonica flowers are poured into a clean container while they are hot and mixed.
4. Mash garlic and onion ginger in garlic mortar, add light soy sauce, sesame oil and sugar, and mix well.
5. Add salt, black pepper and chicken essence to Sophora japonica and mix well. Add the prepared juice and mix well.
Steamed Artemisia annua
Ingredients: Artemisia scoparia, flour, garlic, peppercorns, salt and pepper.
Practice:
1. Wash Artemisia argyi, cut it into small pieces, add proper amount of flour in several times, and knead it evenly by hand until the flour and Artemisia argyi are evenly connected and not scattered.
2. Cover the pot with long cloth and steam for 30 minutes, or 20 minutes if it is less. Shake it off with chopsticks after steaming.
3. Heat oil in the pot, add more than a dozen prickly ash, pour it on the steamed dish by heat, mix with garlic and add salt.
Steamed noodles
Ingredients: noodle 500g, fine corn flour 150g, flour 50g, salt 1 tsp, sugar 2 tsp, rice vinegar 1 tsp, garlic 1 tsp, sesame oil 2 tsp.
Practice:
1. Pick and wash the noodles, slightly control the water, put them in a large bowl, add flour and corn flour, and mix well.
2. Start the steamer, put a layer of edible oil on the steamer, add wild vegetables after SAIC, and steam for 8 minutes on high fire.
3. Put all the seasonings into a small bowl and stir well to form a sauce.
4. Pour it on steamed wild vegetables, or serve it with wild vegetables.
Steamed beans
Raw materials: old beans, corn starch, flour, garlic, sesame oil, salt, soy sauce, vinegar and sugar.
Practice:
1. Wash and drain the beans in advance, remove the tendons and pinch them, mix with sesame oil, add salt and mix well later, pour in the powder, and mix the powder and beans well by hand.
2. Spread the cage cloth on the cage, put the mixed beans, steam them in the cage, put them on after the water is boiled, and steam them on medium heat 12 minutes.
3. Mash garlic, add soy sauce and sesame oil to taste, and add a little sugar.
4. Turn off the fire, that is, take out the steamed beans, pour them on the chopping board to disperse the water vapor, and serve them with garlic paste.