Steamed vegetables
By VicentaLakin
The alarm clock that was set yesterday morning didn't hear, and I woke up this morning before the alarm went to the market to buy pickles, but I haven't eaten this year, so I can't miss it. By the time they arrived at the market, the city was being cleaned up and the traders were stalling to clean up their own food stalls, and there was a rush to buy and collect the money in front of the buyers. I quickly turned around, and I didn't see a man who sold veggies, left, went to the nearby wholesale market, for a while, and I didn't see it. After the point of view of the lady who bought the vegetables, I learned that the booth was not far away. I just got out of the market door and I saw an old aunt with a tricycle with a big bag of cuisine, fresh, clean, and a special dollar and a half. I didn't hesitate to buy it at a speed, and I bought a nine-dollar plastic bag, full of a bag full of plastics, and I bought it. Steamed vegetables, good childhood memories, different from the ones you dug in the field, now bought. The whole family agreed that my steamed food was delicious, and I was even more satisfied with it。
Recipe Recommendations
- Shepherd's purse 300 grams
- flour appropriate amount
- garlic appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Steamed vegetables
1
The gravy is removed from the yellow leaf, washed several times in the pool, and the water is taken out for control。
2
Get a cup of flour, a garlic, a pickle。
3
Put water-controlled pickles in a large basin with a proper amount of flour。
4
Grab it and wrap the leaves in a layer of powder。
5
The steambox is covered with wet drawers, the dishes covered with flour are spread in, the lid is burned open, and the fire evaporates for 5-6 minutes。
6
And when the veggies are stripped of garlic and washed。
7
A little salt, a little garlic。
8
After five to six minutes, the lids were opened, and the leaves were yellow。
9
With the two corners of the drawer, the dish is poured into the tub and the sticky leaves are immediately dispersed with chopsticks。
10
Put in the right amount of salt。
11
A few chickens, please。
12
After a double, the leaves don't get too hot。
13
Put the right amount of perfume in it, and it'll be even。
14
Load the plate。Steamed vegetables Make Tips
Do not steam for too long or let it sit covered, or the vegetable leaves will lose their vibrant green color. Try not to layer them too thickly. Do not use too much flour; just a thin coating on the leaves is enough. Add the minced garlic when it is not too hot, otherwise it will turn green and have a stale garlic taste.