Henan steamed vegetables
By NealShields
This dish was the first time I ate it at a class gathering. At that time, I was very curious about what was on it? It was noodles and very fragrant. Later, out of curiosity, I checked online and found out that this was a traditional steamed vegetable from Henan. Although it was not from there, I had stayed in Zhengzhou for more than a year and had a better understanding of the food there. Especially this dish. I liked it very much, so I wanted to go back to Sichuan and make it myself. Because this dish is steamed, it retains the nutrition and original flavor of the dish itself. The method is also very simple. Finally, it is sprinkled with ingredients to make it delicious. The color is also better. Eating this dish after the big fish and meat is also a good way to relieve boredom.
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Henan steamed vegetables
1
Shred carrot. I should have used carrot, but I didn't buy it. Uh, actually it tastes the same. This one is just sweeter and the color is relatively red.
2
Sprinkle some flour, but don't sprinkle too much, otherwise it will be very thick when steaming. It will be very greasy to eat and affect the appearance. A little bit of noodles on the dish will be enough.
3
Stir evenly. At this time, sprinkle some salt in and stir properly. Be sure to mix well.
4
This is the ingredient. I suggest mashing the garlic and rinsing it with boiling water to make garlic juice. This way, you can taste the garlic without chewing it. Moreover, since this is steamed with flour, it will inevitably be difficult to stir. Adding garlic juice will make it easier to stir.
5
The water in the pot should be boiled first, and then the vegetables should be put in and steamed. Steam for five minutes. But it still depends on your dosage. It's best to open it and flip it during this period, otherwise some of it will not be ripe
6
After steaming, add garlic juice, salt, monosodium glutamate, and white vinegar and stir well
7
Finished product. Wait until it cools and can use. I put too much flour in my flour. It will look a little thick, so put less next time. For example, our Sichuan cold dishes are all put in chili peppers, and occasionally the varieties are changed. This Henan steamed vegetables are simple and delicious. I recommend everyone to try them.
8
At this time, the celery is just right, and the method is similar to radish, but the steaming time is shorter.
9
There is no such long cold plate in the restaurant at home. I had to put it in two bowls. In fact, this dish is used as a starter in some good restaurants in Zhengzhou. The color is beautiful and nutritious. The key is that the taste is delicious. Everyone can also use it as a starter for New Year's Eve dinner. You can also make a purple cabbage one. The three colors are very beautiful when combined.