Steamed sweet potato leaves(zheng di gua ye )

Steamed sweet potato leaves

Introduction:

"Once the" bitter rice ", today's healthy food. After big fish and big meat, clear intestines and scrape oil, lose weight and detoxify. "

Production steps:

Step 1: wash the sweet potato leaves and cut them into large sections;

Step 2: add salt and mix well;

Step 3: add corn flour and mix well;

Step 4: pay attention to the amount of corn flour, ensure that each sweet potato leaf is covered with a layer of corn flour, and there is no extra corn flour in the basin.

Step 5: after steaming the steamer, put it directly on the steamer drawer smeared with thin oil and steam for 5 minutes over high heat.

Step 6: press garlic into mud, stir rice vinegar, sesame oil and sugar to form dipping juice;

Step 7: take out the steamed sweet potato leaves and serve them with the dipping juice.

Materials required:

Sweet potato leaf: 500g

Fine corn flour: 150-200g

Salt: 1 teaspoon

Garlic: 2 cloves

Rice vinegar: 1 tablespoon

Sesame oil: 2 tablespoons

Sugar: a little

Note: 1, this season is the harvest of sweet potato leaves from the melon, farmers will encounter on the market selling sweet potato leaves, pay attention to choose a little tender sweet potato leaves with heart. If sweet potato leaves are not easy to get, you can also use other vegetables, such as spinach, chrysanthemum, celery leaves, lettuce leaves, etc. are good choices. 2. Choose the thinnest corn flour, coarse corn flour is not easy to steam. 3. Steaming directly in the steaming tray can prevent water accumulation, and the finished product will be dry; smearing oil on the steaming tray can prevent sticking to the pot. 4. Steaming time should not be too long, otherwise the leaves are easy to change color, the taste will be too soft rotten, not crisp.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Zheng Di Gua Ye