Steaming
By VicentaLakin
Spring is the most varied season, and it is nature's gift to mankind, especially in the world where fertilizer and pesticide substances are now abundant, and where pure wild vegetables are beginning to be popular, one of which is the dandelion. In contrast to other wild vegetables, the plume has a slight taste of bitterness, and it will also have a little bit of bitterness when it is evaporated. It is also determined by the efficacy of plume pyrolysis, which is generally good. I can eat a bowl myself in order to contain the bitter taste of dandelion, with garlic mackerel sesame oil, with a little vinegar, with a little juice, and when it's mixed up, the bitter taste is significantly reduced. Grab the tail of spring, or you won't eat the plum
Recipe Recommendations
Steps for Steaming
1
Garlic with salt and mud
2
The sesame oil for vinegar, chili oil and the gold dragonfish has been replaced with sesame sauce
3
I'll wash it clean
4
Filter the extra water so that the surface doesn't have too much water
5
Add flour, corn paste, and a little fragrance. A little corn paste will spread the steamed food and not stick it together
6
Evenly. Just a thin layer of flour on the face. Don't overload
7
Eight minutes of evaporation
8
Steamed foods will be out of the pot and dry, or the color will get darker。
9
Put the steamed poncho in the bowl and water the juice evenly