Steamed shepherd's purse(zheng qi cai )

Steamed shepherd's purse

Introduction:

"I didn't hear the alarm clock set yesterday morning. I woke up before the alarm clock went off this morning, just to go to the vegetable market to buy shepherd's purse. I haven't eaten it this year. I can eat fresh shepherd's purse during this period of time in a year. I can't miss it. When they arrived at the vegetable market, the city management was clearing up the market, and the vendors were dawdling to clean up their own vegetable stalls. In front of the stalls with buyers, they were also in a hurry to buy and collect money. I quickly turned around and didn't see a shepherd's purse seller. I left bitterly and rushed to the nearby wholesale market. After turning around for a while, I still didn't see it. After the instruction of the shopping sister, I learned that there were stalls not far away, so I went to buy them as soon as possible. There was only a little left. It was 2 yuan per kilo and weighed it. It was 3 yuan in total. I could steam shepherd's purse at home. As soon as I got out of the market, I saw an old lady riding a tricycle. There was another big bag of shepherd's purse on the car. It was very fresh, clean and cheap. I didn't hesitate to buy it quickly. I bought another 9 yuan extra large plastic bag, which was filled with a full bag, but I bought it. In the past two days, I washed the blanching water and put it in the refrigerator to freeze. Steamed shepherd's purse is a good memory of childhood. The difference is that it was dug in the field by myself at that time, but now it is bought. The whole family agreed that the food I steamed was delicious. Ha ha, this time I was even more satisfied with it. "

Production steps:

Step 1: take off the yellow leaves of shepherd's purse, put them in the pool and wash them several times, then take them out and control the water content without dripping.

Step 2: prepare a cup of flour, a head of garlic, shepherd's purse.

Step 3: put the shepherd's purse in a large basin and sprinkle with flour.

Step 4: grab and coat the leaves with flour.

Step 5: spread the wet drawer cloth inside the steaming drawer, spread the flour wrapped vegetables evenly, cover and bring to a boil, turn to medium heat and steam for 5-6 minutes.

Step 6: when steaming, peel a few garlic and wash.

Step 7: add a little salt and pound into mashed garlic.

Step 8: after 5-6 minutes, immediately open the lid, do not stew, a stew leaves turn yellow.

Step 9: carry the two corners of the drawer cloth, pour the vegetables into the big basin, and then immediately use chopsticks to pick up the conglutinated leaves.

Step 10: add some salt.

Step 11: a little chicken essence, stir.

Step 12: after mixing, the leaves are not too hot, put in the garlic.

Step 13: pour in proper amount of sesame oil and stir well.

Step 14: serve on a plate.

Materials required:

Shepherd's purse: 300g

Flour: right amount

Garlic: right amount

Sesame oil: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: steaming time can not be too long, can not be stewed, otherwise the leaves will lose their green color, try not to shop too thick. Don't put too much flour, just wrap a thin layer on the leaves. The mashed garlic should be put in when it is not too hot, otherwise it will turn green and have dead garlic gas.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Zheng Qi Cai