Steam melon leaves

1

- Cleaning of the melon leaves, which are coarse and coarse

2

Add salt, full mixing

3

(b) Add corn paste, fully modulated

4

Take care of the amount of corn paste and ensure that each piece of melon leaves is covered with a layer of corn paste and that there is no extra corn paste in the basin。

5

When the steam pan is on it, it is placed directly on the oil-painted tank, and the fire evaporates for five minutes。

6

(a) Placing garlic into mud and mixing it with vinegar, oil and sugar into juice

7

A steamed melon leaves, and a table with juice, and a meal。

1. This season is the time when sweet potato leaves are harvested and melons are started. Farmers will meet farmers selling sweet potato leaves in the farmers 'market, so pay attention to selecting tender sweet potato leaves with heart. If sweet potato leaves are not easy to obtain, you can also use other vegetables, such as spinach, chrysanthemum, celery leaves, lettuce leaves, etc. are all good choices.

2. Choose the thinnest cornmeal, and rough cornmeal is not easy to steam.

3. Steaming directly in the steaming drawer can prevent water accumulation, and the finished product will be relatively dry; smearing oil on the steaming drawer can prevent sticking to the pan.

4. Don't steam for too long, otherwise the leaves will easily change color and the taste will be too soft and rotten, not crisp enough.