Steamed carrot cherry(zheng hu luo bo ying )

Steamed carrot cherry

Introduction:

"Carrot cherry is the green seedling on the carrot. We call it carrot cherry here. It's a seasonal dish, that is to say, when you harvest carrots in winter, you can take off the tender cherry and steam it. People in Henan like to eat steamed vegetables. Many ingredients can be steamed. This kind of carrot cherry is also a typical example of waste utilization. In the past, food was not enough to satisfy one's hunger, but now it has become a rarity. I can't buy it if I want to. My mother-in-law doesn't know where to get some from. I steamed it like a treasure. It's really delicious. I ate a big bowl of it and even saved steamed bread. "

Production steps:

Step 1: carrot cherry, are very tender parts, wash clean control water, green Yingying look like

Step 2: cut into inch segments

Step 3: add minced ginger, salt and five spice powder to taste

Step 4: put in flour and mix well

Step 5: put a little corn flour to mix well, corn flour can make steamed dishes more scattered, will not stick together

Step 6: mix well, let the surface of the seedlings evenly stained with a layer of flour, but not too much flour

Step 7: steam on boiling water for 6 minutes

Step 8: add vinegar, soy sauce, chili oil, sesame oil and a small amount of cold water to the mashed garlic

Step 9: steamed carrot cherry

Step 10: put the steamed carrot cherry on the plate, pour the juice and mix well

Materials required:

Corn flour: 40g

Flour: 80g

Carrot cherry: 300g

Five spice powder: 1g

Garlic: right amount

Chili oil: right amount

White vinegar: 10g

Soy sauce: 5g

Sesame oil: appropriate amount

Salt: 2G

Note: 1. Wash the carrot cherry must control the surface water, too much water, you need to mix more flour, it is not very delicious. 2. Steam it in high heat for a long time, otherwise the color will not look good. The taste will be reduced.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Zheng Hu Luo Bo Ying